Dr. McDougall Diet- YOU'RE FIRED! (Weight)

Pasta DOESN'T make you fat - it actually helps weight loss, (Italian) researchers claim
Pasta has become a dieter's enemy as carbs are now linked to weight gain
Now scientists say it can help reduce BMI when part of Mediterranean diet
Italian study looked at the diets of 23,000 people from two parts of Italy
Researchers found those eating pasta had a 'better hip to waist ratio'


Read more:





I now eat cold, left-over potatoes most days for my blood sugars! after I read: McDougall's diet.
Dr. John McDougall, Hugh Ross

Physician and nutrition expert Dr. John McDougall argued that if people switch to a near vegan diet, high in starches such as wheat, rice, corn, and potatoes, they will actually be healthier, and able to lose excess weight. The increase in obesity and illnesses such as diabetes and heart disease are due to a diet of rich foods like meat, dairy, oils, and sugar, he suggested. The Pritikin Diet (similar to McDougall's Diet), popular in the 1970s, was fought against by the meat and dairy industry, who used lobbyists and other means to push their products as healthy to consume, he continued.
The low carb diet, such as Atkins, and newer variations like Wheat Belly and Grain Brain recommend the opposite to the McDougall Diet, telling people to eat meat, dairy, eggs, and oil and to not eat wheat, rice, corn, and potatoes. They take a little bit of truth-- that sugar is bad for people and exaggerate it, he said. "Just because sugar isn't good for people, doesn't mean that potatoes are bad for people, or bread is bad for people...These are traditional foods...your grandma and grandpa ate these foods, worked hard in the fields, went to battle on these foods. Why all of a sudden have they become evil foods?," he asked. McDougall cited how one of his patients, Olympic athlete Carl Lewis, followed his diet, and set the world record for the 100 meter dash. He also noted that ancient gladiators were vegan. "Why do you think the gladiators lived on barley and beans, and not meat? Because It was bad form to lose in the Coliseum...and they knew to be strong and enduring they needed to eat the right food," he remarked. Coast to Coast am, and see on YouTube. I watched him on PBS TV.

Potatoes: The perfect food

Potato diet: Susan Power's had a book about all you can eat diet and tried. I lost weigh on it. When I found out that not eating potatoes is a lie. It's what you put on it.

So much for so little calories

I was my skinniest when I had potatoes every day. Go Figure

The Dutch know the potatoes are good in our diets. My ancestor's are Dutch.
Diabetes: How vegan diet can cure Type II diabetes (5 min) & http://bit.ly/1Dlcfu0

Rutabaga Cakes/latkes, or I use potatoes. It's a good idea to learn to use other vegetable. Mix 1/2 and half i.e.

Prep time: 10 minutes
Cook time: 15 to 20 minutes
Total time: 25 to 30 minutes
Yield: 10 to 12 latkes

Ingredients

• 1 lb. peeled, grated rutabaga (Latkes)
• 1 scallion, minced
• 1 egg, lightly beaten
• 1 Tbsp. coconut flour
• 3-4 Tbsp. raw, shelled hemp seeds
• 1 tsp. salt
• Pepper to taste
• A few gratings of fresh nutmeg
• Olive oil or coconut oil for frying

Cooking Directions

1. In a large bowl, add grated rutabaga, minced scallion, beaten egg, coconut flour, hemp seeds,salt, pepper and nutmeg. Mix well.
2. In a large skillet, heat a good tablespoon of olive oil between medium low and medium heat. Working in batches of 3 latkes, spoon about 2 tablespoons of mixture per latke into skillet, spreading into 3 to 4 inch rounds and frying until the edges begin to brown. Flip and fry until other side is golden brown. Repeat with remaining latke mixture, adding another good tablespoon of olive oil to the skillet for each batch.
3. When latkes are done frying, place in warm oven on wire racks on a rimmed baking sheet. This keeps latkes crispy until ready to serve.

=============================================================

Home Made Crispy Fries12:03 PM, 28-Oct-2007 .. Posted in APPETIZERS...Sauces i.e. .. 0 comments .. Link
Crispy Fries
Are you hungry for healthier fries? Splurge once in a while try one of these versions. Foods expensive and so is eating out. So make your own at home in non-alum. And, use a non- Teflon pans.
Ingredients:
Presto Fry Baby Deep Fryer (uses less oil) or pan fitting to the amount of potatoes to lay out flat. Course Black Pepper (optional)
Lawry's Seasoning Salt or its copycats
3-4 small to medium organic potatoes (1 large serving)
1/4-cup flour
Healthy sunflower or another mono-oils, olive etc. (can be mixed too)

The best tasting is fry the potatoes in a Presto Fry Baby I picked up at a
thrift store. It uses very little oil. Oil doesn't go ran cent if its heated up again (high heat) and
lasts a long time using it over and over again like in restaurants. The
exceptions are if you fry meats, which I never do to my oils.
I use this recipe when I crave fries. The ones at fast food restaurants are not
healthy. You can use any kind of potatoes you have on hand.
Potatoes are not as bad for you as fanatic's say. Remember the eggs scare and now
they've changed their minds.
Cut uniformly potatoes in French fry style so they will be all done and brown
the same. (larger)
In a big bowel add to the cut enough Lawry's Seasoning Salt to cover
the potatoes and toss. Afterwards add about 1/4 cup of flour tossing evenly over
all the fries then drop them in the hot oil. I always test one fry to see if the
oil is sizzling, but not too hot. Never leave oil unattended!
When brown and crispy remove and drain on paper towel. Eat up they’re delicious!
Alternative style: 424 f.
Another way would be instead of frying with a deep fryer is to toss them in a
little oil till every fry is coated (no excess oil in bowel.) Then lay them out flat and
evenly on a cookie sheet baking them in a hot oven till they reach the golden brown desired. Be sure to turn them over once or twice before the right crispiness is desired.

Some low-fat die hards can use (egg white instead of oil) or just a butter baking spray instead of oil and the your seasoning i.e.Apple WedgesCan be done w the same method, peel first, coat with flour or pancake flour, salt, cinnamon. Fry in a bit of oil making sure you brown each side before turning. Drain on paper towel and sprinkle sugar on top or with cool whip or ice cream.

POTATO CURE REMEDIES

The healing properties of potatoes have been known from hundreds of years ago. Potato juice is especially known from the treatment of several diseases.

Potatoes grow all over the world and have been found in the diets of people down through time… and potatoes have great healing abilities when made into fresh juice.
Potato Juice: A Cure For Some Of The Most Serious Diseases

12 Benefits of Potato Juice

1. Potato Juice is a wonderful anti-inflammatory agent work well for arthritis and all the other forms of inflammatory disease aches and pains, especially joint pain and back pain. And Potato Juice will increase circulation to every area of the body.

2. Potato Juice is very alkaline and works to alkalize the body in order to prevent diseases such as cardiovascular disease and even cancer.

3. Potato Juice is great for eczema and even acne helping to clear up your skin in no time.

4. Potato Juice can help you lose weight, take one cup of Potato Juice in the morning before breakfast… and in the evening 2 to 3 hours before going to bed. Potato Juice doesn’t taste that great… so make sure to mix it with other juices like carrot juice and add some honey so it tastes great!

5. Potato Juice works wonders for gout… flushing out the uric acid from your body.

6. Potato Juice lowers cholesterol too… and in general improves your over all state of health and well being.

7. Potato Juice also works well as a inexpensive detoxing agent too. Want to flush out your liver and gallbladder then give Potato Juice a try. And Potato Juice has been used in Japan and other places in the world to treat hepatitis with good success.

8. There are studies showing that Potato Juice works well for treating pancreatitis and kidney disease… including high protein values on clinical lab tests. And there’s some evidence that Potato Juice also works well for diabetes and high blood pressure.

9. Potato Juice will prevent the formation of calcium stones in the urinary tract.

10. Potato Juice has also been use for the treatment of tumors and cancer, in fact red and purple potatoes contain high amounts of anthocyanins that stops the growth of cancer cells. And yellow and orange fleshed potatoes contain lots of zeaxanthin which is important for good vision.

11. Potato Juice being alkaline is great for soothing the GI tract, curing indigestion, and helping with excess acid… and for healing a irritable gut and also healing gastric ulcers. A true miracle food for the GI tract.

12. Potato Juice is full of Vitamins A, C, B’s, and phosphorus, calcium, iron, potassium, zeaxanthin, fiber, and protein!

Always use ripe potatoes, potatoes that are free of black spots, new sprouts, and green areas… these areas contain toxins… make sure you remove these areas before juicing

You can add carrot juice to Potato Juice and even herbs like nettle, sage, and spirulina for an even higher nutrient rich juice that does your body good.

Give Potato Juice a try… it just might make you feel great!

Successfully treated diseases are:

• Gastritis: 1Tbsp of potato juice diluted with some water should be taken half an hour before breakfast, lunch and dinner.

• Gastric ulcer: 50ml of potato juice on an empty stomach and 50ml before lunch and dinner.

• Blood sugar levels – daily consumption of potato juice.

• Treatment for lung diseases: daily consumption of potato juice

• Cancer: Potato juice is part of the Brojsov therapy for the treatment of cancer.

• Diseases of the spleen and liver, heart disease, frequent headaches and period pains: daily consumption of potato juice.

How to prepare potato juice:

Wash the potatoes and remove any green parts of the crust. Place the potatoes in a juicer and in one minute you will have a glass full of health. Instead of using a juicer you can grate the potatoes and strain them using a linen cloth. Drink it fresh! For better taste you can add honey, lemon juice, carrot or apple.


BURNS: Slice raw potato, slice of bread soak with cream. Place poultice over burn and cover so no air will get in.

 

Source:

omtimes.com

The food we were born to eat: John McDougall

Switch to a diet based on starch diet (are not side dishes) and get well by John McDougall. Worth considering if vegan or vegetarian diets. Potatoes, corn and rice (veg) Milk and dairy and meat are making people sic. The more wealthy we get and a banded these foods the weight goes up and diseases.
 Go back to Basic poor foods.

Every culture has it's own version of Potato cakes, or Fritter etc. Here is mine plus, I added the vegan the Hanukkah version. It has photo's (I wash a bit of the starch out, however, not all. Some starch is needed for the glue that keeps it altogether instead of using eggs.)
http://shermsrecipes.blogspot.com/2011/12/irish-potato-cakes-bake-or-fried.html
and this link
http://shermsrecipes.blogspot.com/2011/10/best-patato-cakes.html
VEGAN HANUKKAH JEWISH HOLIDAY

Potato cakes: is a vegan potato recipe. Home cooking...left over mash potatoes can be used with the recipes.
Comments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... this is not ALLOWED....only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

IRISH POTATO CAKES, bake or fried

This is an excellent, simple recipe I've use for leftover mashed potatoes. They seem to be better in this recipe if used the next day. (The mash potatoes can be mashed or, whipped with an electric mixer, butter, cream, salt and pepper.) You could add in garlic, bit of parsley if you choose, or add in you favor veggie or vegetarian meat.
Ingredients;
One cup of left-over mashed potatoes
4 tbs. of whole wheat flour
1 egg or egg substitute
Mono oil (olive or safflower oil, with butter) (or, dip in oil and bake in hot oven)
Serving is about 4 medium potato pancakes. (If you need to... double the recipe)

Mix ingredients and let set aside for a bit for the whole wheat and egg to be absorb.
Fry crisp before turning on both sides and last minute add in butter for flavor. Do not turn over till brown. If your potatoes are not creamy enough add more milk if you want a thinner cake.
These are good even cold and none will goes to waste. You can garnish with sour cream
Plain butter and/or with maple syrup for breakfast
Fancy these up with what you have on hand such as chives or onions from your garden for dinner.
For lunch pour basic white or cheese gravy (or white sauce) over potato cakes or (semi home make it with just use cream of chicken, celery or, mushroom soup thinned down with cream or milk.
Basic White Sauce (optional)
¼ cup butter
¼ flour
½ tsp. sea salt
¼ tsp. fresh ground pepper
2 cups milk
In medium skill melt butter blend in flour salt and pepper cook till smooth and bubbly. Stir constantly till mixture boils and thickens. (Or add more milk to thin it our for the following cheese recipe addition) Make 2 cups.
Decrease the butter and flour to 3 tbs. each, or leave as is, add 2-cup cheese (8 oz.) and 2 tsp Worcestershire sauce dash, Tabasco and a dash of cayenne pepper for a cheese sauce. This is good over macaroni too.
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

Best Patato Cakes

Ever wonder what to do with leftover mash potato? Make home cooked Mash Potato Cakes: Potato cakes this is an excellent simple recipe for leftover mashed potatoes. They seem to be better in this recipe if they are left overs.
(Before hand these stiff, no runny mash potatoes whipped with an electric mixer, butter, cream, salt and pepper added.)
MASH POTATO CAKES (or use shredded fresh washed patatoes; see below)
One cup of lef-tover mashed potatoes (Adjust the recipe for more potato cakes) & must be a day old and not instant.
4 tbs. of whole wheat
1 egg
Mono oil (olive or safflower oil with butter)
Serving is about 4 medium potato pancakes. Mix ingredients and let set aside for a bit for the whole wheat and egg to be absorb. Fry crisp on both sides before turning. Last minute add in the butter for flavor. Do not turn over till golden brown. These are good even cold and none will goes to waste. Serve with sour cream Plain with lots of butter or with maple syrup for breakfast. Fancy these up with what you have on hand such as chives or onions from your garden. Remember fresh herbs add in live vitamins and minerals. I have other recipes that is basically the same recipe using onion or make them into potatoes pancakes with maple syrup. So good.

For lunch pour basic gravy or basic white sauce over potato cakes or just use cream of chicken or mushroom soup thinned down with cream or milk.
White sauce recipe:
¼ cup butter
¼ cup flour ...Be sure to cook the flour
½ tsp. sea salt
¼ tsp. fresh ground pepper
2 cups milk in a medium skill
Melts butter blend in flour salt and pepper add milk in and cook till smooth and bubbly. Stir constantly till mixture boils to thicken. (Or add more milk to thin it our for the following cheese recipe addition) Makes 2 cups.

Variations: Cheese sauce (or, use cream soups)
Decrease the butter and flour to 3 tbs. each. Or, leave as is, add 2-cup cheese (8 oz.) and 2 tsp Worcestershire sauce, a dash Tabasco and a dash of cayenne pepper for a cheese sauce.
...............
Easy shredded Potato Pancakes
I bag Simply Potatoes ~ or you can shred your own and hold them in cold water; when ready to use, wring them out in clean tea towel until dry
1 egg, lightly beaten ~ if your potatoes do not look like they will hold together, use another egg
3 tbsp flour
1 tbsp grated onion
1 tsp salt
1/4 tsp pepper
vegetable oil
*Place potatoes in a large bowl and add the egg, flour, onion, salt and pepper and mix well.
Heat 1/4 inch of oil in a large frying pan over medium heat until hot.
Drop batter by 1/3 cupfuls into the hot oil and flatten to form a pancake. Fry until golden brown; turn over and brown the other side.
Drain on paper towels and serve immediately.
Makes 4-6 servings
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.