Overfed and Undernourished: A Recipe for Obesity and Illness

Overfed and undernourished. With 24/7 access to nutritionally depleted, technologically created, chemically treated “food,” many of us are taking in thousands of calories that do little to sustain us, let alone nourish us and encourage us to thrive. With so many of us existing this way today, is it any wonder why we struggle with our weight and health?

It’s so easy to grab prepackaged, convenient vending machine, drive-thru or shelf food, but what price are you really paying for all that “convenience”? Larger sized clothing, higher medical bills and a decreased quality of life are just a few. Why? Our bodies are designed to eat fresh, natural, whole foods that supply us with an endless array of vitamins, minerals, fiber and incredible nutrients. Denying yourself of what truly healthy food provides robs you of your health, youth and vitality.

Here’s what also happens when you eat this way. Foods that don’t nourish you also don’t truly satisfy you. So, we overeat in a search to find that satisfaction that those unhealthy food choices simply can’t provide. Of course all of this overeating causes weight gain and when our weight starts to impact us enough, we may severely restrict ourselves believing that deprivation and discomfort is the only way to achieve lasting health and wellness. Continue reading “Overfed and Undernourished: A Recipe for Obesity and Illness”

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The Most Nutritious Foods to Add to your Diet Today!

After a brutally hot summer it has been such a treat to experience the recent cooler weather. One of my favorite aspects of the cooler months, and something that I’m reminded of every year as we start that transition towards fall, is that certain foods become even more tasty than in the warmer months.

As the weather cools, it becomes the very best time of year to incorporate leafy green veggies – spinach, kale, collards, chard, cabbage, bok choy, mustard greens, escarole, etc. – into the diet. These veggies taste the best this time of year; they get sweeter as the weather gets colder, and actually are best after the first frost!

Greens: Why should we eat them?

Despite the widely divergent dietary theories you may have come across in your own research and reading, one area that every nutritionist, registered dietitian and other health professional can agree upon is that we should eat more vegetables. And I’d have to add my own voice to that recommendation as well…while perhaps getting a little more specific.  Continue reading “The Most Nutritious Foods to Add to your Diet Today!”

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More Reasons to Eat More Fiber

Eating a fiber-rich diet has many health benefits, including supporting cardiovascular health, blood sugar balance, promoting digestive and colon health, supporting weight management, and cholesterol reduction. And now, a recent meta-analysis shows that a high-fiber diet is also associated with a lower risk of breast cancer.

Nutrition and health experts recommend that men and women eat at least 25 grams of fiber daily, if not more. Unfortunately, many people tend to fall short of this suggested amount. Fruits, vegetables, whole grains, nuts, and legumes provide the body with great sources of fiber. These foods provide different forms of fiber (insoluble and soluble) and we need them both for optimal health.

Insoluble fiber (mainly found in whole grains and vegetables) tends to act like a bulking agent and can help speed elimination. Insoluble fiber does not dissolve and therefore can help with the feeling of fullness and aid the body in toxin removal. Soluble fiber (found mainly in legumes, vegetables, and fruits) can help to stabilize blood sugar levels and lower cholesterol by forming a gel-like substance that slows down digestion and the absorption of cholesterol. Continue reading “More Reasons to Eat More Fiber”

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Radio Show on Sunday: The Unhealthy Truth About Our Food Supply: Interview with Robyn O’Brien

Join host Dana Laake and her special guest Robyn O’Brien, author of The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It.

Robyn O’Brien is an author, researcher and mother of four who has leveraged her experience as a food industry analyst to expose how failed federal policy and exploitative financial incentives have accelerated the toxicity of the US food supply.

Robyn is the founder of AllergyKids Foundation, an organization designed to protect American children with allergies, autism, ADHD and asthma from chemicals in the food supply. She is a sought-after expert on children’s health policy.

Tune in this Sunday from 10-11am on 1500 AM (WFED) or listen live on the web. Our shows are streamed everywhere.

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Protein at Breakfast May Help With Weight Loss

A University of Missouri researcher has found that a protein-rich breakfast keeps you feel full for longer and and reduces hunger throughout the day. Using an MRI, they discovered that eating a protein-rich breakfast reduces the brain signals controlling food motivation and reward-driven eating behavior.

Researchers looked at the eating habits of teenage girls and divided them into the three groups that:

  1.  Continued skipping breakfast
  2. Ate portions of cereal and milk containing normal quantities of protein
  3. Ate a high-protein waffle breakfast

At the end of each of 3 weeks, the teens filled out appetite and satiety questionnaires and had brain scans using functional MRIs to look at brain activation in regions controlling food motivation and reward. The researchers concluded that a high-protein breakfast is a simple strategy for satisfying the appetite and quelling the urge to snack.  Continue reading “Protein at Breakfast May Help With Weight Loss”

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Our Bloggers

  • Paula Gallagher
    Paula Gallagher
    Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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  • Margo Gladding
    Margo Gladding
    Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
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  • Dr. Neal Barnard
    Dr. Neal Barnard
    Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
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  • Joseph Pizzorno
    Dr. Joseph Pizzorno
    Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
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  • Debi Silber
    Debi Silber
    Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
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  • Teri Cochrane
    Teri Cochrane
    Teri is a is a Certified Coach Practitioner with extensive certifications and experience in holistic medicinal practices.
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  • Dr. Rav Ivker
    Dr. Rav Ivker
    Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
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  • Susan Levin
    Susan Levin
    Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
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  • Rob Brown
    Dr. Rob Brown
    Dr. Brown's blended perspective of healthcare includes a deeply rooted passion for wellness and spiritual exploration.
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