Holistic Nutrition and Health Coach in Westchester NY

Despite what you've heard, eggs that are fresh and have an intact cuticle do not need to be refrigerated, as long as you are going to consume them within a relatively short period of time.

In other countries, including most of Europe, eggs are frequently not refrigerated.

In the U.S., refrigeration of eggs became the cultural norm when mass production caused eggs to travel long distances and sit in storage for weeks to months before arriving at your superstore. The general lack of cleanliness of factory farms has increased the likelihood that your eggs have come into contact with pathogens, amplifying the need for disinfection and refrigeration.

Not only that, but as a culture, we are rather "germ phobic" here in the U.S., compared to other countries.

The shelf life for an unrefrigerated egg is 7 to 10 days and for refrigerated, it's 30 to 45 days. A good rule of thumb is one day at room temperature is equal to one week under refrigeration.

Eggs purchased from grocery stores are typically already three weeks old, or older. USDA certified eggs must have a pack date on the carton, and a sell-by date. Realize that the eggs were often laid many days prior to the pack date.

Remember, all eggs are not created equal.  For the best quality organic eggs purchase from a local farmer.

Identify your Metabolic Type

• Are you overweight or out of shape?
• Do you find it difficult to lose weight and keep it off?
• How's your energy level? 

1. Do you spring out of bed each morning with vim and vigor and feel strong, vibrant, and alert all day long? 
2. Or do you frequently drag yourself out of bed and suffer intermittent bouts of fatigue, irritability, pr poor concentration?

• What about your overall level of health?   

1. Are you free of aches and pains and nagging ailments of any kind?
2. Or are you more typical of most of us in modern society, with a chronic disorder of one sort or another that just doesn't seem to go away ....

• allergies
• arthritis
• headaches
• low blood sugar
• indigestion
• cardiovascular problems
• recurrent infections

If you have problems like these, or you're simply not functioning well or feeling up to par, chances are you're suffering from malnutrition.

There are many forms of malnutrition, not just the kind that afflicts starving children in third-world countries.  Here in America, for instance, malnutrition is very common, even among the affluent, and others generally thought of as "well fed."

Believe it or not, obesity is a sign of malnourishment.  Overweight people are literally starving for the right kind of foods and nutrients to satisfy their hunger and normalize their metabolism.

Even if you're consuming only the highest quality and most healthful foods and food supplements available, it's entirely possible you're very deficient in the vital nutrients your body needs to function properly.

Fortunately, your body always lets you know when you're not feeding it correctly.  The symptoms you experience are the signals that your body send you, alerting you to the fact that it needs to be more effectively supported with "body fuel" that's well suited to your particular "engines of metabolism."

Even if you're currently slim and trim and symptom free, it's still critically important for you to find out how your body processes foods and utilizes nutrients, and why your body is unique on a biochemical level. 

Whether you're seeking to optimize or maintain your health, there's simply no substitute for eating according to your metabolic type.

• Free Yourself from Food Cravings
• Achieve Your Ideal Weight
• Enjoy High Energy and Robust Health
  
• Prevent and Reverse Disease

Call me for a consultation @ (917) 881-3181 or email me at Neda@naturalneda.com.

Note: You do not need to see an Advisor in person. Metabolic Typing® evaluations and consulting can be done via email and telephone. 

 FAT

In the land of the Three Musketeers, the Gascony region of southwest France, goose and duck fat are slathered on bread instead of butter, the people snack on fried duck skin and eat twice as much foie gras as other Frenchmen, and fifty times as much as Americans.

It was no surprise when Dr. Serge Renaud, in a 10-year epidemiological study that included surveys of eating habits, concluded that Gascons eat a diet higher in saturated fat than any other group of people in the industrialized world....But scientists crinkled a collective brow over Dr. Renaud's related findings about this region, which produces much of the world's foie gras, the fattened livers of ducks and geese.  "The foie gras eaters of the Gers and Lot Departments in Southwest France have the lowest rate of death from cardiovascular disease in the country," he said....The basic Gascon in his blue beret would not be surprised.  Standing n his barnyard Mr. Saint-Pe listened to Dr. Renaud's findings as though he were being told the obvious.  "The people in my family live to be ninety years old," he said.  "We cook everything in duck fat.  We have foie gras on Sunday.  Everybody knows this is the long-life diet."

Article by Elisabeth Rosenthal from New York Times 

Of course, not everyone's bodies can handle that much fat.  The best way to find out what amount is right for you is to contact me for your Metabolic Type Test.  With the results of this test and the wonderful 6 week program we can find out how much is right for you.  You won't be sorry you did.  

As we all know, most of the food available in supermarkets today is radically different from what our grandparents were used to.  Have you noticed how hard it can be to find commercial produce that even tastes good?  So much of it is totally bland and unappealing.  It's difficult to find tomatoes, berries, melons, corn, carrots, cucumbers, peaches, apples, or any other fruits and vegetables that are anywhere near as rich and flavorful as they're meant to be.  The lack of flavor is due to the fact that most crops are grown in soil that's severely deficient in nutrients.  Fruits and vegetables lose even more nutrient value and freshness because of all the time involved in shipping, warehousing, and product distribution.  In addition, much of our commercial food has been sprayed, chemically treated, or otherwise processed in ways that can be damaging to our health.  

Fortunately, there are lots of places where savvy consumers can still obtain fresh, natural, chemical - and toxin-free meats, produce, and dairy products - health food stores, farmer's markets, food coops, even mail-order suppliers.  Roughly half of all supermarkets in the US have small but growing selections of organic products.  This is due to a sharp increase in consumer demand for organic food in recent years.  According to the CROPP Cooperative, the largest organic farm cooperative in North America, the market for organic food is expanding by approximately 20% each year.  

Even though organic food products are more expensive than regular commercial products, demand is surging because consumers everywhere are becoming keenly interested in food that is both safe and good tasting.  They are tired of bland food, and they don't want to gamble with their health.  People realize that organic food is a sound investment, i.e., a good form of health insurance.

Shopping organic can be expensive, to not break your bank account, here is a list of the dirty dozen.  Besides meat, poultry, eggs and dairy buy the following Dirty Dozen, ORGANIC.

Dirty Dozen                               Cleanest 12               

(buy only Organic)                     (lowest in pesticides)

1. Peaches                                     1. Onions

2. Apples                                        2. Avocado

3. Sweet Bell Peppers                   3. Sweet Corn (frozen)

4. Celery                                        4. Pineapples

5. Nectarines                                 5. Mango

6. Strawberries                              6. Sweet peas (frozen)

7. Cherries                                    7. Asparagus

8. Lettuce                                      8. Kiwi

9. Grapes (imported)                     9. Bananas

10. Pears                                      10. Cabbage

11. Spinach                                   11. Broccoli

12. Potatoes                                  12. Eggplant

Are you one of the 25 million Americans who is suffering from a subtype of depression called Seasonal Affective Disorder?  Its also known as the "winter blues".  SAD typically strikes around September or October and then fades away in March and April. (Depression on the other hand can occur year-round.)  SAD can be controlled if you take appropriate action.  If not addressed, it can manifest into a year round major depression.

Light therapy

The primary cause of SAD is light deprivation, so light therapy ranks as the first line of defense. Regular use can reset your body clock and increase serotonin.  Recommended about 20 minutes a day at first, preferably in the morning.  If symptoms remain unchanged, increase to 45 min a day.  You should feel the affects with in 2 to 4 days.

Diet and exercise

Dietary changes also can ease SAD symptoms.  Try a high-protein meal to boost intake of tyrosine. Consuming this amino acid in the morning helps boost your energy throughout the day.  For dinner, try eating less protein and more carbohydrates like whole grains to help the brain synthesize serotonin. In addition to improving your mood, increased serotonin may help people sleep better.

You may also want to add more fish to your diet, too, especially cold water types like mackerel and salmon that are rich in omega-3 fatty acids. People with depression often have low levels of omega 3s.

Contact me for additional information on "SAD". 
www.naturalneda.com
neda@naturalneda.com

Contact with H1N1 is not so much of a problem as proliferation.  The only portals of entry are the nostrils and mouth/throat.  Due to the stature of this epidemic it is almost impossible not coming into contact with H1N1 in spite of all precautions.

Instead of focusing on how to stock N95 or Tamiflu, you can do the following:

1. Frequent hand washing.

2. Hands off the face approach. Resist all temptations to touch any part of the face unless eating or bathing.

3. Gargle twice a day with warm salt water.  H1N1 takes 2-3 days after initial infection in the throat/nasal cavity to proliferate and show symptoms. Simple gargling prevents proliferation.  Don't underestimate this simple, inexpensive and powerful preventive method.

4. Clean your nostrils once a day with warm salt water.  Blow the nose hard prior to swabbing with q-tips dipped in warm salt water.

5. Boost your natural immunity with foods rich in vitamin C or supplement with Isagenix C-lyte.

6. Drink as much warm liquids as you can.  This has the same affect as gargling but in the reverse direction.They wash off proliferating viruses from the throat into the stomach where they can not survive.

Have a happy and healthy day,

Neda