Thursday, August 22, 2019

From Hospice to Healthy: How a Plant-Based Diet Saved Mom’s Life




In 2011, at 80 years old, my mother Meg Donahue's Mother, Millie was released from the hospital. Her doctor suggested we get her affairs in order, get help (hospice care), and the dreaded…”make her comfortable.” She had congestive heart failure with an EF (Ejection Fraction) hovering around 10 percent and dipping. A host of other problems followed – kidney infections, lung problems. She was too weak for surgery and we were running out of hope.
 
Meg first thought she had months to live but within those months of eating a whole food, plant-based diet, the color came back to her face, her appetite increased, she was able to get up and walk from the bed to bathroom without assistance, and best of all, she could hold Meg's newborn daughter. When Meg brought Millie back in to see her cardiologist, the same one who had prepared us for hospice care, we found her heart function (EF) was now at 45 percent. She’s 86 now, swims four times a week, drives (yikes!), and lives a very full life.
 
Inspired by the Millie's miraculous recovery, in 2016 Meg launched MamaSezz.com, a plant-based meal delivery service out of Keene, New Hampshire. Delivering nationwide, we’re a resource for those who want to eat healthy meals but don’t necessarily have the time, energy, or know-how to prepare food on their own. We take the hassle out of eating well by delivering hearty and delicious plant-based meals to your door, already cooked.
 
 
About MamaSezz
MamaSezz (https://www.mamasezz.com) is a plant-based meal preparation & delivery service. 100% of the meals are gluten-free and oil-free. Also, there are no added sugars or preservatives. MamaSezz is founded by Lisa Lorimer, the former longtime CEO and President of Vermont Bread Company (one of the first all-natural and organic bread wholesale bakeries) and Meg Donahue who has a Plant-Based Nutrition Certificate from the T. Colin Campbell Nutrition Studies Center at Cornell and a Masters in Technology Management from Marlboro Graduate School.

Do not copy, in whole, or in part any portion of any postings on my blog. Do not repost my content on any other site without my explicit consent. All of my postings belong solely to lindsey8.blogspot.com.

Wednesday, August 21, 2019

KOMBUCHA SECOND FERMENT: FLAVORING & CARBONATING

Kombucha 2nd Ferment: Flavoring & Carbonating


So you have tasted your kombucha and it is the right amount of tart and the right amount of sweet for you. What's next? Flavoring & carbonating. My kombucha first ferment is usually done in about 7 days but your time will vary depending on your climate & temperature in your house as well as your personal tastes. Here are the steps I use:



  1. Wash your hands thoroughly and sanitize all your bottles & utensils. Remove your SCOBY and place in a sterilized bowl. 
  2. Stir your kombucha to evenly distribute all the yeasty bits.
  3. Pour Into grolsch style flip top bottles. You want to use strong bottles that can withstand carbonation. Do not use dollar store type bottles. Fill to the below the neck. 
  4. Add your fruit of choice. I have used raspberries, pineapple, blueberries, mango - the possibilities are endless. 
  5. You want enough headspace so that your liquid level is about mid neck. If you fill too full you risk the bottles blowing.
  6. Leave on the counter or in your pantry for another few days. You will want to taste it after 2-3 days. If it tastes good to you- tart but yet sweet - and is carbonated to your satisfaction, its time to refrigerate.
  7. Place bottles in the refrigerator and they are ready to drink!


Do not copy, in whole, or in part any portion of any postings on my blog. Do not repost my content on any other site without my explicit consent. All of my postings belong solely to lindsey8.blogspot.com.

Tuesday, August 20, 2019

REVIEW: Virtual Active Run Swiss Alps

Virtual Active Run Swiss Alps 
Johnny Pearman

You can choose a guided or unguided option on this 35 min run through the scenic Swiss Alps. This workout is made for your treadmill but you can run without it in front of your TV and enjoy the scenery with just your running shoes. Johnny tells you what RP's, and what perceived exertion should be throughout the workout.

In the guided tour, Johnny tells you where you are & even give some fun facts along the way. Scenery includes grassy hills, some sheep, the Matterhorn, a lake, snow patches, stream, a canyon, cobblestone trails, downtown capital city, bridges, Pennine Alps, Bern, Bernese Alps, and concludes with a cooldown.

The music in this one is neutral. The scenery in this one is fun as it changes from mountains to the city, keeping things interesting. The intensity of this workout will depend on the treadmill settings you use. Done as is this is a solid intermediate run. I received this DVD to review.


SUMMER SALE: 50% OFF ALL DVDS! Use the discount code OLDSCHOOL at checkout through September 1st



For More Information, Visit: 
Virtual Active on the web
Virtual Active on Facebook
Virtual Active on Twitter
Virtual Active on Instagram

I received samples of these products to review. I was in no other way compensated for my honest reviews. All thoughts and ideas expressed are my own. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Please see my disclosures page for details. Do not copy, in whole, or in part any portion of any postings on my blog. Do not repost my content on any other site without my explicit consent. All of my postings belong solely to lindsey8.blogspot.com.

Monday, August 19, 2019

SPARKLING ICE Mystery Flavor Unveiled!!!


Sparkling Ice – America's favorite zero-sugar sparkling water brand has just announced their most recent mystery flavor!!!! It is Mango Guava & we LOVE it! Over 403.2K people have submitted guesses for as part of the #WhatTheFlavorSweeps contest. One lucky grand prize winner will receive a 7-day Caribbean Cruise from Holland America, with over 500 additional winners receiving fun tropical prizes perfect for summer. What was your guess? Head to your local store - the Mystery Flavor will be available for a limited time at local grocery stores while supplies last. Keep reading to learn more.



We all know & love Sparkling Ice beverages because they are made with zero sugar, and combine sparkling water, real fruit flavor, vitamins and antioxidants for an amazing tasting, lightly carbonated beverage. Available in sixteen fizzy, fruity flavors, including: Black Raspberry, Orange Mango, Pink Grapefruit, Kiwi Strawberry, Coconut Pineapple, Pomegranate Blueberry, Peach Nectarine, Lemon Lime, Crisp Apple, Classic Lemonade, Strawberry Lemonade, Cherry Limeade, Strawberry Watermelon, Black Cherry, Grape Raspberry and Ginger Lime.
Head to your favorite store (my local Kroger carries them) to grab your own Mystery Flavor Sparkling Ice. It sis wrapped in distinct blue packaging with tropical leaf accents and a signature toucan. The limited-edition Mystery Flavor offers a clear carbonated beverage balanced with just the right amount of fizz. The Mystery Flavor is a zero calorie, zero sugar beverage made with antioxidants and vitamins. Sparkling Ice Mystery Flavor will be available in retailers nationwide beginning in May through the end of July 2019.


For More Information, Visit:
Sparkling ICE on the web
Sparkling ICE on Facebook
Sparkling ICE on Twitter
Sparkling ICE on Instagram
Sparkling ICE on Pinterest

I received samples of these products to review. I was in no other way compensated for my honest reviews. All thoughts and ideas expressed are my own. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Please see my disclosures page for details. Do not copy, in whole, or in part any portion of any postings on my blog. Do not repost my content on any other site without my explicit consent. All of my postings belong solely to lindsey8.blogspot.com.

Friday, August 16, 2019

ARTICLE: Dietary Choline Associates with Reduced Risk of Dementia

Dietary Choline Associates with Reduced Risk of Dementia

image found here https://lpi.oregonstate.edu/mic/other-nutrients/choline
A new study by researchers at the University of Eastern Finland is the first to observe that dietary intake of phosphatidylcholine is associated with a reduced risk of dementia. Phosphatidylcholine was also linked to enhanced cognitive performance. The main dietary sources of phosphatidylcholine were eggs and meat. The findings were published in the American Journal of Clinical Nutrition.
Choline is an essential nutrient, usually occurring in food in various compounds. Choline is also necessary for the formation of acetylcholine, which is a neurotransmitter. Earlier studies have linked choline intake with cognitive processing, and adequate choline intake may play a role in the prevention of cognitive decline and Alzheimer’s disease. In fact, choline is nowadays used in a multinutrient medical drink intended for the treatment of early Alzheimer’s.
The new study now shows that the risk of dementia was 28% lower in men with the highest intake of dietary phosphatidylcholine, when compared to men with the lowest intake. Men with the highest intake of dietary phosphatidylcholine also excelled in tests measuring their memory and linguistic abilities. These findings are significant, considering that more than 50 million people worldwide are suffering from a memory disorder that has led to dementia, and the number is expected to grow as the population ages. Alzheimer’s disease is the most common cause of dementia, for which no cure currently exists. The new findings may, therefore, play a vital role in the prevention of dementia. Successful dementia prevention is a sum of many things and in this equation, even small individual factors can have a positive effect on the overall risk, possibly by preventing or delaying the disease onset.
“However, this is just one observational study, and we need further research before any definitive conclusions can be drawn,” Maija Ylilauri, a PhD Student at the University of Eastern Finland points out.
The data for the study were derived from the Kuopio Ischaemic Heart Disease Risk Factor Study, KIHD. At the onset of the study in 1984–1989, researchers analysed approximately 2,500 Finnish men aged between 42 and 60 for their dietary and lifestyle habits, and health in general. These data were combined with their hospital records, cause of death records and medication reimbursement records after an average follow-up period of 22 years. In addition, four years after the study onset, approximately 500 men completed tests measuring their memory and cognitive processing. During the follow-up, 337 men developed dementia.
The analyses extensively accounted for other lifestyle and nutrition related factors that could have explained the observed associations. In addition, the APOE4 gene, which predisposes to Alzheimer’s disease and is common in the Finnish population, was accounted for, showing no significant impact on the findings. The key sources of phosphatidylcholine in the study population’s diet were eggs (39%) and meat (37%).
Associations of dietary choline intake with risk of incident dementia and with cognitive performance: the Kuopio Ischaemic Heart Disease Risk Factor Study
Maija P.T. Ylilauri, Sari Voutilainen, Eija Lönnroos, Heli E.K. Virtanen, Tomi-Pekka Tuomainen, Jukka T. Salonen, Jyrki K. Virtanen
American Journal of Clinical Nutrition, published online July 30, 2019, https://doi.org/10.1093/ajcn/nqz148

Please see my disclosures page for details. Do not copy, in whole, or in part any portion of any postings on my blog. Do not repost my content on any other site without my explicit consent. All of my postings belong solely to lindsey8.blogspot.com.

Thursday, August 15, 2019

Kombucha First Ferment

Kombucha First Ferment


So you have grown your own SCOBY. Now what? Its easy. When your SCOBY is large enough for a gallon you can really get going. Here are the steps I use:


  1. Make sure all of your tools are sanitized and cleaned well. I use star san cleanser to ensure nothing funky goes into my brew.  
  2. Boil a pot of water, add 8 tea bags and one cup of water. Stir to dissolve the sugar. I use black tea but you can use green or any tea that doesnt have oils added to it. Hibiscus is a popular tea I see used a lot but I have only used black. Let the tea steep to desired strength.
  3. When the tea has cooled pour it in a gallon jar and add your scoby and 2 cups of your starter tea. Top off with water. Your starter tea is the tea you used to grow your SCOBY.
  4. Cover your jar with a light cloth or coffee filter and secure with a rubber band. I always use a light cloth like muslin. Do not use cheesecloth - it is too porous.
  5. Date & label your jar and set aside in your pantry or out of direct sunlight.
  6. After about 5 days test daily by sticking a (reusable) straw into your kombucha until you get your desired taste. Kombucha should be slightly vinagary/ tart with some sweetness. You decide the level of sourness/ sweetness though so its ready when it tastes good to you. Mine is usually done in 5-7 days.
  7. At this point you will pour your kombucha from your gallon jug into flip top bottles for your second ferment. 
I will post about your second ferment next week. I use fruit or fruit puree in mine. The options are endless. If you missed my -Create Your Own SCOBY post check it out here. You can also click the kombucha tab on my sidebar to see all of my kombucha posts.

Please see my disclosures page for details. Do not copy, in whole, or in part any portion of any postings on my blog. Do not repost my content on any other site without my explicit consent. All of my postings belong solely to lindsey8.blogspot.com.