Overnight oatmeal is an easy, healthy breakfast
I’ve seen a lot of recipes online for overnight oatmeal, but I think mine (or my husband’s, more accurately) is the best.
Rather than just refrigerate the oats and milk overnight, we add a small amount of fermented liquid—we use homemade yogurt whey or kefir—and then leave the oats at room temperature overnight.
In the morning, we have a slightly fermented bowl of oatmeal, another source of probiotics in our diet.
To add a little flavor and extra nutrients, we top our overnight oatmeal with a mixture of chopped walnuts, almonds, dried cranberries … Continue reading
And save money on healthcare!
I’m writing this post on New Year’s Day. Typical of the day, I’m also pondering a few questions.
What did I learn last year about staying healthy? What have I done well in my quest to be healthier and save money? What can I do better this year?
As so many of us know, healthcare is unreasonably expensive. My goal the last few years has been to exercise more, eat sensibly, and stress less. By staying healthy I avoid unnecessary trips to the doctor and save money. Last year my biggest health expense was an … Continue reading
This is my week for buying gifts for my family. I try to get everyone something that I think will not only bring them pleasure, but better health 😊
*I have to include a disclosure here that this post contains affiliate links for Amazon. That said, I’m not trying to make any money with my blog, so if you can find these products for better prices elsewhere, great!
Last year my gift list included a lot of books and items for the sleep deprived, new parents, aging relatives and future nurses. Those are still great gifts, so take a look.… Continue reading
The hazards of raw cookie dough
Just in time for the cookie-baking frenzy of the holidays, the Food & Drug Administration (FDA) and the Centers for Disease Control (CDC) issued a consumer warning about the health hazards of eating raw cookie dough.
This didn’t seem like new news to me. We’ve all heard for years that we shouldn’t eat raw cookie dough because eggs can carry the Salmonella bacteria.
But this new warning is not about the eggs. It’s about the flour.
Raw or uncooked flour may harbor an even worse bacteria—Escherichia coli, aka E. coli.… Continue reading
More exercise, more soluble fiber
I’ve been posting about my husband’s high cholesterol since it became quite high about a year ago. Last December his total cholesterol was 297, with an LDL (low-density lipoprotein) of 219 and an HDL (high-density lipoprotein) of 65.
Now I’m happy to report that after 9 months of pretty simple lifestyle changes his total cholesterol is down to 240. His LDL (the bad one) is way down at 153, and his HDL (the good one) is way up at 77!
Although he has no other risk factors for heart disease—he’s not overweight, … Continue reading
Carbs vs fats in the news…again
A few weeks ago, a study was published that resulted in a lot of dramatic headlines, such as “Your Low-Fat Diet Could Kill You!”
The media always make a big deal out of these nutritional studies because they know we need to eat, we like to eat, and we’re already confused about what we should eat. Or not eat.
Headlines that the one above are great clickbait.
Nutrition studies are notoriously unreliable because they are usually observational studies, based on questionnaires and food diaries, rather than the gold standard randomized controlled trials. … Continue reading
Rethinking LDLs (low-density lipoproteins)
I’ve posted a couple of times about my husband’s high LDL level and his attempts to lower it through diet and exercise.
I’ve also said that because he doesn’t have any other risk factors for heart disease, we aren’t too worried about it. But the engineer in him likes the challenge of seeing how low he can get his LDL.
When I saw this recent YouTube video, however, I had to ask him to watch it. What if everything we think we know about LDL levels is wrong? What if so-called bad cholesterol isn’t really … Continue reading
The fermented foods bible
Our niece recently gave my husband a fascinating book: The Art of Fermentation by Sandor Katz.
He’s already an enthusiastic yogurt maker, bread baker, beer brewer and kombucha fermenter (is that a verb?). But this book has increased his knowledge and his projects several-fold, and by extension I’ve learned a lot about the health benefits of fermented foods, too.
Fermented foods include, but are by no means limited to, pickles, sourdough, yogurt, sauerkraut, miso, soy sauce, kimchi, sour cream, cheese, beer, wine, cider, tempeh, kombucha, kefir, and saki.
Most cultures have some kind of fermented … Continue reading
Healthy living abroad
My husband dreams of retiring abroad to a tropical country, like Belize, Panama or Costa Rica.
While I’m not quite as attracted to year-long sun and beaches (we Northwest natives have an aversion to too much sunshine), the idea of a less stressful lifestyle coupled with low-cost healthcare definitely makes me think about it.
He showed me a recent email he received from an expat living in Ecuador, and it made me realize just how much our American lifestyles and our healthcare system work together to keep us unhealthy.
In the email, this man described how much … Continue reading
What’s in your chocolate?
I’ve been in the dark about chocolate!
I just received a newsletter from ConsumerLab, one of my favorite consumer websites, that details not only what makes dark chocolate healthy (flavanols), but what potentially makes it just a little bit toxic (the heavy metals lead and cadmium).
And apparently this isn’t new news. I’ve found stories talking about trace levels of heavy metals in chocolate going back over ten years, so I don’t know how I missed it other than I’m not much of a chocolate eater.
Still, I have friends that are chocoholics and I … Continue reading