Finding a New Primary Care Doctor

A Big Thanks To Leslie at Wellparents.com for this great advice Thanks to Leslie at Read more

The Rollercoaster of Life

Grandma: "I always wanted to go again. You know, it was just so interesting that a ride could make me so frightened, so scared, so sick, so excited, and so thrilled all together! Some didn't like Read more

Sheltering at Home/Covid 19

Never in the last two decades of my career as a physician would I have imagined that we would be using the same mask to see patients all day and then sterilizing/recycling them at the end of the day. Read more

Turmeric Health Benefits

Have you ever wondered what the paste is applied to the bride and groom's faces and arms in Indian weddings?  It's actually the spice turmeric.  Turmeric is the ingredient in curry that gives it a vibrant yellow color.  Actually, Read more

COVID 19 Precautions

With the scare of COVID here in the USA now, I wanted to post a little info about boosting immunity to prevent contracting the virus. Here are some important facts about Covid-19 It is spread by contact with Read more

Natural Tips for Avoiding Colds

This cold and flu season is still upon us and unfortunately, many patients are still being plagued by these nasty viral symptoms.  Here are a few tips to try if you feel like you are coming down with something. Of Read more

Sherry's Story

Sherry has a great story.  She has been diabetic for years and she has made some massive changes!   "I have been on a lifestyle change. It has been a year following a ketogenic food plan.  When I started this journey Read more

Pharmacy to Farmacy

Many of you may know Erin-- the fabulous Pharm D that worked in our office a few years back.  Erin is a phenomenal gal and we embarked on the journey  into natural medicine around the same time.  As we both Read more

healthy

Safe grilling!

Grilling is a great way to eliminate fats and oils while preparing meats and veggies. Plus it’s a fun way to stay outdoors to eat and cook. Disposable plates mean you stay out of the kitchen completely.
FoodFacts.com would like to discuss grilling season.
With grilling season just around the corner, the U.S. Food and Drug Administration (FDA) last month released a pamphlet with grilling tips for the safe preparation of foods.
E-coli and salmonella are two of the most well-known and common food-borne illnesses in existent, and both illnesses are often contracted through the incorrect preparation of foods. This is especially common in the summer, when grilling is a common means of cooking and the heat outside is high, resulting in a higher chance of bacteria growing within food. So how can you keep you and your family safe during this fun, but risky, time?
It all begins before you even begin cooking, with proper cleanup and preparation of your work area. Cleaning your food items is also a must, specifically fresh fruits and vegetables.
The means in which you transport your food is also important, and transporting foods in an organized manner could be beneficial. Keeping your cold foods cold, specifically in a cooler with the temperature at 40°F or below, is necessary for preventing bacteria growth. Keep the coolers closed, and don’t cross-contaminate foods such as poultry, seafood and raw meat.
What about the actual grilling process, though? How do you keep your foods safe?
When grilling, it is important to marinate your food safely – keep it in the refrigerator, rather than the counters or outside. Keep already grilled food hot until it is served. Also, and this is very important – cook food thoroughly. To find out proper cooking temperatures, please refer to the FDA link at the bottom of this blog. Finally, when cooking, keep utensils separate to prevent cross-contamination. It might be a good idea to wash utensils after each use to be extra safe.
So, folks, there you have it. Separation, refrigeration, and proper cooking temperatures are the basics.

With that said, we’re wishing you a happy and healthy grilling season from FoodFacts.com!Another note from Dee: if you use a liquid marinade, be sure to discard it after use, do not put it back on meat that’s been cooked. Remember, it was in close contact with the raw meat and should be treated that way. Here’s the FDA link: FDA.

Posted on by Angela in Diet, Guest Blog, Nutrition, Organic, Weight Loss, Whole Food Leave a comment

What can you eat?

When you get the blues, it’s often a comforting thing to focus on what you have, not what you lack. There is a saying about a man who pitied himself because he had no shoes until he met the man who had no feet.

There is a similar thing when transitioning to a healthier diet. As a result of watching recent documentaries, I have decided to make a major step toward a plant-based diet. I would rather make a reasonable step that is feasible than a 180-degree change that I will surely fail. Step one for me is to give up beef, pork and milk. I’ve already given up sugar, white flour, white rice, pasta and white bread…almost. I did enjoy a few slices of a semolina Italian last weekend and it was heavenly. When you decrease the amount of meat in your diet, you should be mindful of getting other kinds of protein. Non-dairy milks are a good source of protein, and yogurt and beans/legumes and nuts. Don’t avoid nuts just because they are high in calories, but do watch your portion size with nuts. Beans and legumes are an all around great choice. Today I decided to make a big pot of lentil soup for the week, stepping up the normal amount of carrots and celery for extra vitamins. You should have smelled my house. There are about 150 calories in a cup of the soup and it’s loaded with health benefits. The protein in the lentils makes you feel full. Remember too that color is a simple way to gauge the nutritional value of food. See “All About Color.” For example, in yesterday’s blog picture the color of the lunch from McDonald’s. The only color in it is the bit of lettuce and tomato on the Big Mac, and guess what the only part of that meal that is healthy is? Brown burger, brown bun, brown fries and brown Coke.
Posted on by Angela in Diet, Guest Blog, Nutrition, vegan, Weight Loss, Whole Food Leave a comment

Bring on the Juice!

Well, if Joe Cross can cure his chronic urticaria in 60 days by going on a juice fast, I figured it was time for me to start practicing what I preach.  I went to Georgetown Market (don’t try Trader Joe’s or Whole Foods-they don’t carry them) and bought a juicer.  I assembled it last night;  I started it on high-speed and blew a fuse after refusing to read the directions.    I was up bright and early the next day to begin experimenting.  I started with left over green beans, broccoli, apples and black raspberries.  Tim, Emma, and I loved it!  My dad stopped by for coffee and took one sip and almost threw up.  I made the mistake of telling him the ingredients before he tasted it.  I decided to start looking up some recipes on juicing.  The hodge podge of throwing stuff in the juicer might not be the best path.  I then found Linda Wagner’s site with tons of great recipes.  So tonight we drink our vegetables!  Here  is her site:   http://www.lindawagner.net

Posted on by Angela in Diet, Green Living, Nutrition, Organic, Weight Loss, Whole Food Leave a comment