omega 3's and B12 nutrition

Published on Mar 3, 2013

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http://www.michaellanfield.com
http://www.weareinterconnected.com
http://www.drgreger.org
http://www.nutritionfacts.org

Video from 2003

About Dr. Michael Greger
Michael Greger, M.D., is an American physician, author, vegan and professional speaker. He is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine. He became vegan in 1990. He is currently the Director of Public Health and Animal Agriculture at the Humane Society of the United States and Humane Society International.

Dr. Michael Greger talks about why a 40 year old vegan dies of a heart attack and all about omega 3's and B12 nutrition and why these two nutrients are so important to all vegans and everyone else.

Can vegans die from a heart attack?
Yes, it has happened to this 40 year vegan, vegetarian since birth.

Can vegans die of the same diseases that plague people on the Western standard diet of meat, dairy and eggs?
Sure! Dr. Michael Greger tells us why and how to prevent this.

We can prevent many illnesses and diseases as a vegan. As a vegan we are not full proof. In today's society because of washing our produce, chlorinating our water supply and soil being deficient we may need to supplement certain nutrients.

Some amazing facts, documentation, stats and a whole lot of scientific information presented in this lecture. Informative. I never knew this until I saw the video. Amazing video! A must see for everyone, including vegans and vegetarians.

starch

Published on Dec 4, 2012

www.tedxfremont.com What food habits do all great civilizations have in common? John McDougall suggests that starch-based diets are the foods humans were born to eat. He has been studying, writing, and speaking out about the effects of nutrition on disease for over 40 years and is a bestselling author of several titles, including The Starch Solution.
www.drmcdougall.com

About TEDx, x = independently organized event
In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)

Mornay (bechamel )

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment


In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

Coca Cola

A los 10 minutos:

Diez cucharaditas de azúcar contenidos en un vaso de Cola ocasionan un golpe devastador en el organismo. La única causa, como la razón de no vomitar: el ácido fosfórico que inhibe la acción de azúcar.

A los 20 minutos:

El nivel de azúcar en la sangre aumenta rápidamente, causando una explosión de insulina. El hígado responde convirtiendo cualquier cantidad de azúcar que pueda atrapar en grasa. Recordemos, hay 10 cucharaditas de azúcar en un solo vaso.

A los 40 minutos:

La absorción de la cafeína está completa: las pupilas se dilatan; la presión sanguínea se incrementa; en respuesta a esto, el hígado libera mas azúcar en el torrente. Los receptores de adenosina en el cerebro ahora están bloqueados y esto previene que de sueño.

A los 45 minutos:

El cuerpo aumenta la producción de dopamina, estimulando los centros de placer cerebrales. Esto es, físicamente, la misma forma en que la droga heroína trabaja, a propósito.

A los 60 minutos:

El ácido fosfórico se une al calcio, magnesio y zinc en el tracto gastrointestinal, que sobrealimenta el metabolismo. La liberación de calcio a través de la orina también se incrementa.

Después de lo 60 minutos:

Las propiedades diuréticas de la cafeína se unen "al juego", es decir, dan ganas de orinar. Por ello, es seguro que el calcio, magnesio y zinc, que estaban dirigido hacia los huesos, serán evacuados antes de absorberse, igual que los electrolitos, sodio y agua.

Mientras la "fiesta" dentro del cuerpo muere poco a poco, se comienza a tener un bajón de azúcar. Los consumidores se pueden volver irritables, lentos o perezosos.

También, literalmente, se habrá expulsado en orina toda el agua que estaba en la Coca Cola. Pero no sin antes llevarse nutrientes valiosos que el cuerpo pudiera haber usado para cosas tan importantes como hidratar el sistema, o construir huesos y dientes fuertes.

Además, por si fuera poco, esto será seguido por un bajón de cafeína, el cual vendrá en las próximas horas; tan solo 2 si eres un fumador.

Harira

lentils

Custard

Ingredients:

1 cup sugar
1 tablespoon water
1 can evaporated milk 12 oz / 354 ml
1 can sweetened condensed milk 14 oz / 396 ml
1 can media crema 7.6 oz / 225 ml OR you could use sour cream mixed with a little milk to thin it just a little bit
3 eggs
3 egg yolks
1 tablespoon vanilla
1/4 teaspoon salt

NOTE** I recommend baking only 1 hour and checking it, it needs to be jiggly in center when taking out of oven









Easy instructions on how to make classic creme brulee from the Culinary Institute of America