From the Dr.Oz website
Poop Friendly Foods
Don’t let a trip to the bathroom leave you frustrated. Try Dr. Oz’s helpful tips on how to keep your GI tract in tip-top shape.
Whole Grains
Replace the white flour in your diet with whole grains. Look for whole grain bread and pasta to add the right amount of roughage to your system. Combined with adequate hydration, this will keep things moving smoothly. If whole grain pasta isn’t your thing, try Jerusalem artichoke pasta, which has high levels of insoluble fiber as well.
Peppermint Herbal Tea
To relieve constipation, sip on this delicious yet potent tea. Certain medications may cause constipation as an uncomfortable side effect, but this tea is sure to improve motility in the GI tract and get you going.
Sugar
Though it’s tempting to get your sugar fix from artificial sweeteners, they can leave you running to the bathroom. Our bodies don’t absorb artificial sweeteners correctly, so they suck water into the intestinal system. Because this water doesn’t get absorbed back out, it results in watery stools. A teaspoon of sugar is only 16 calories, so skip the fake stuff and replace it with the real thing to solve artificial sweetener-related diarrhea. For another diarrhea solution, try Dr. Oz’s Anti-Diarrhea Drink... Video= Anti Diarrhea Drink Link
B.O.A.T.
To start your day off right, make sure your breakfast is packed with fiber-rich foods. B.O.A.T. stands for bananas, oatmeal (especially steel-cut), applesauce and toast (whole grain). Eating these four foods is a sure-fire way to stay regular.
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"Egg Whites with blueberry and cinnamon"
Ingredients
3 egg whites
2 tbsp almond milk
1 tsp ground cinnamon
1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 tsp olive oil
1/4 cup blueberries
1 tsp grated lemon zest
Directions
In a medium bowl, whisk together the egg whites, milk, cinnamon, salt and pepper until smooth and frothy.
In a small, nonstick skillet, heat the oil over medium-high heat.
Add the egg white mixture and as it begins to set, use a spatula to life the edges and let the undercooked egg run from the middle to the bottom of the pan.
When the egg whites are set, remove from the heat and slide them onto a plate. Top with the blueberries and sprinkle with the lemon zest
LINK
"DR. OZ VIDEO'S"
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Lower your blood sugar and fight diabesity with these recipes from Dr. Mark Hyman's book,
The Blood Sugar Solution Cookbook.
You can also try Dr. Mark Hyman's
Sweet Potato Burgers
or
Almond-Flax Crusted Chicken.
Sesame-Crusted Sole with Baby Bok Choy and Wild Rice
Ingredients
Serves 2
Wild Rice
1/4 cup uncooked wild rice
Pinch of sea salt
3/4 cups water
Sole
1/4 cup sesame seeds
2 (4-oz) skinless sole fillets
2 tbsp sesame oil
2 heads baby bok choy, trimmed
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
Sea salt and freshly ground black pepper
Directions
Make the wild rice: Put the wild rice, salt and water in a medium saucepan and bring to a boil. Reduce the heat, cover and simmer for 50 to 55 minutes.
Make the sole: Place the sesame seeds on a plate. Lightly rub the sole with 1 tablespoon of the sesame oil. Press the sole onto the sesame seeds to form a crust.
Set aside.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon sesame oil and swirl it around the skillet to distribute evenly. Carefully lay the sole in the skillet.
Cook the fish until golden brown, approximately 2 to 3 minutes, leaving it undisturbed to ensure a crunchy crust. Using a fish spatula, turn the sole over and brown the other side for 2 to 3 minutes.
The fish should flake apart with gentle pressure when done. Remove the sole from the pan and set on a plate.
Add the bok choy, garlic and ginger to the skillet. Toss well, until the bok choy begins to wilt. Season to taste with salt and black pepper.
Place the bok choy and steamed wild rice on plates and serve the fish on top. Any leftovers can be refrigerated for up to 4 days.
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The 8 Germiest places in your kitchen,
1. Fridge produce drawer;
What They Found: Salmonella, Listeria, yeast and mold...
How to Clean It Properly: Remove drawers, if possible. Use a clean sponge or soft cloth and wash the bin with a mild detergent mixed with warm water. Rinse with tap water and wipe dry with a clean towel. To help control odors, use warm water mixed with a baking-soda solution (about 1 to 2 tablespoons of baking soda to 1 quart of water). Rinse and wipe dry, and try to clean monthly.
To avoid cross contamination, separate washed produce from the unwashed and keep it on the top shelf above meats and seafood to avoid raw juices dripping onto it. Keep produce separate in your grocery cart, during food prep, and when using kitchen tools, too.
2. Meat Compartment
What They Found: Salmonella, E.coli, yeast and mold...
How to Clean It Properly: Remove the compartment or drawer, if possible. Use a clean sponge or soft cloth and wash the bin with a mild detergent mixed with warm water. Rinse with tap water and wipe dry with a clean towel. To help control odors, use warm water mixed with a baking-soda solution (about 1 to 2 tablespoons of baking soda to 1 quart of water). Rinse and wipe dry.
Clean monthly and whenever you see any spilled meat juices. Store meat and seafood on a separate shelf below produce to avoid contamination from dripping juices.
3. Blender Basket
What They Found: Salmonella, E.coli, yeast and mold...
How to Clean It Properly: Unplug the blender and remove the blender jar from the base. Completely disassemble the jar, removing the blade and gasket at the bottom. If it’s dishwasher safe, place all pieces in the dishwasher after each use. If hand washing, wash the gasket, blade, jar and lid thoroughly in hot soapy water; rinse and dry before re-assembling. Perform this cleaning procedure after each use.
4. Can Opener
What They Found: Salmonella, E.coli, yeast and mold...
How to Clean It Properly: If it’s dishwasher-safe, place the can opener in the dishwasher after each use. If hand washing, wash the opener in hot soapy water, rinsing thoroughly with clean tap water before air drying after each use. Pay special attention to the area around the cutting blades to be sure all food residue is removed.
5. Rubber Spatula
What They Found: E.coli, yeast and mold...
How to Clean It Properly: For two-piece spatulas, separate the handle from the spatula portion and, if dishwasher-safe, place both sections in the dishwasher after each use. If hand washing, wash in hot soapy water, rinsing thoroughly with clean water. For one-piece spatulas, toss in the dishwasher or hand wash thoroughly in hot soapy water, paying special attention to the area where the handle joins the spatula. Rinse thoroughly and dry.
6. Knife Block
What They Found: Yeast and mold...
How to Clean It Properly: First remove any knives stored in the block. Turn the knife block upside down and shake lightly or use a can of compressed air to remove crumbs and other loose debris. Hand wash the knife block in hot soapy water, using a small brush (like a baby bottle nipple brush) to scrub out the knife slots. Rinse thoroughly with clean water.
To sanitize, prepare a mixture of 1 gallon lukewarm tap water with 1 tablespoon of 5.25% household bleach. Either immerse the complete block in the water/bleach mixture or fill the knife slots. Allow the bleach/water mixture to sit in contact with the slots for one minute. Rinse the block and knife slots thoroughly with clean tap water and place the block upside down on a clean surface to dry.
To avoid mold and bacterial buildup, wash knives thoroughly after each use and let them dry completely before placing them in the knife block.
Wash and sanitize the knife block monthly if used frequently.
7. Sealed Containers;
What They Found: Salmonella, yeast and mold...
How to Clean It Properly: If dishwasher safe, place both the container and the lid in the dishwasher and wash after each use. If hand washing, wash both the container and lid in hot soapy water, paying special attention to the area around the seal as well as any grooves where the cover attaches to the container. Rinse thoroughly and allow to air dry.
8. Water Dispenser;
What They Found: Yeast and mold...
How to Clean It Properly: Turn the ice-maker off, empty the ice from the ice bin and wash the bin with mild dish soap and warm water using a sponge or soft cloth. Wipe dry with a clean towel. If you’re also cleaning the refrigerator’s water dispensing system with vinegar, be sure to throw away the first batch of ice, since it still might taste sour from the vinegar solution. Clean monthly.
This topic was found on the DR. Oz site;
LINK BELOW FOR More INFORMATION
The 8 Gremiest places in your kitchen.
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Food for life
Reduce your stress and regulate your blood sugar with 24 hours' worth of glucose-balancing dishes from dietician Mitzi Dulan, RD, CSSD. Each meal contains three vital components – protein, fiber and healthy fat – so you don't spike and crash. Get her glucose-balancing shopping list!
Breakfast
Oatmeal
Makes 1 serving
Ingredients
3/4 cup raw oats
1/2 cup hemp milk
1 tsp almonds, sliced
1/2 tsp cinnamon
Directions
Mix oatmeal with milk and microwave for about 1 minute and 45 seconds. Add milk to desired consistency. Sprinkle with cinnamon and sliced almonds.
Use this list of foods, all of which are low to moderate glycemic index foods, to help you structure your meals. A food’s glycemic index indicates how quickly it will raise your blood sugar levels after ingestion. If you eat foods with a high glycemic index, like white bread or foods containing high fructose corn syrup, it rapidly raises your blood sugar. Research has shown that high glycemic index foods worsen your blood sugar levels and increases your risk for obesity. On the other hand, eating foods with a lower glycemic index has been shown to decrease your risk of developing diabetes and heart disease.
You want to make sure each meal contains foods from each of the three vital categories: protein, fiber and healthy fats.
Protein
Cheese
Chicken
Eggs
Energy bars (delete)
Fish
Greek yogurt
Enriched hempmilk
Jerky
1% Organic milk
Lean beef
Quinoa
Salmon
Shellfish
Fiber
Almonds
Apple
Baby carrots
Barley
Cantaloupe
Energy bars (carefully read labels)
Flaxseed
Quinoa
Strawberries
Sweet potatoes
Watermelon
Lentils
Oatmeal
Oranges
Pears
Pistachios
Whole wheat pasta
Healthy Fats
Almonds
Almond butter
Avocado
Cashew butter
Energy bars (carefully read labels)
Peanut butter
Pistachios
Salmon
Walnuts
Other Stress-Reducing Foods
Bananas (because of high potassium)
Cinnamon
Grapes
Lemons
Tomatoes
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Breakfast Strata
Makes 10 serving, prep 30 minutes
cooking time 10 minutes
Refrigerate overnight, bake at 350 for an hour, Broil 3 minutes,
3 cups small broccoli florets (about 6 ounces)
3 sweet or hot Italian turkey sausage links (about 10 ounces)casings removed.
3 Plum tomatoes, seeded and chopped
3 scallions, trimmed and sliced
1 loaf Italian bread (about 4 ounces) cut into 1 inch cubes
8 Large eggs
4 egg whites
1/4 tsp salt
1 package (10 ounces) 2% white cheddar cheese
(such as Cracker Barrel) shredded
1 Bring a large pot of lightly salted water to boiling. Add broccoli and cook for 3 minutes. Drain and set aside.
2. Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat and crumble in h. Cook 5 minutes, breaking apart with a spoon, until cooked through. Add tomatoes and scallions; cook 3 more minutes. Remove from heat.
ck
3. Place bread crumbs in large bowl. In a medium-size bowl, whisk eggs, egg whites, milk and salt. Pour sausage mixture and broccoli florets over bread. Stir to combined. Add egg mixture and 1 /2 cups of the cheese and stir to blend evenly. Coat a large rectangular or oval dish with nonstick spray. Transfer mixture to prepared dish, cover with plastic and refrigerate overnight.
4. Heat oven to 350 degrees. Uncover dish and top with remaining 1 cup cheese. Cover with nonstick foil and bake at 350 degrees for 45 minutes. Uncover and cook 15 minutes more. Increase oven temp to broil and crisp under broiler for 3 minutes. Let rest for 5 minutes before serving.
344 calories, 14g fat 6g sat 27g carbs 3g protein 823 sodium 207 cholesterol
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Its a known fact that "Whole Grain" is better for you than "Multi-Grain".
When you read the ingredients, the first word should be "Whole Grain". The reason for the "Multi-Grain" is to only attract consumers, but "Multi-Grain" is just plain flour.
Here is a list of Super Grains you can purchase at either the grocery stores or the natural food stores;
TEFT
It’s the world’s tiniest grain (so small that it can’t be processed or refined) and it is becoming more popular because it’s so versatile. Teff leads the grains in calcium content, which helps strengthen bones and may reduce PMS symptoms. One grain of teff is up to 40% resistant starch, which can help you lose weight if you replace the other carbs you’re filling up on, what I call “carbage” (processed foods like white bread, potato starch, sweets and the like). Teff can be white or dark in color and can be found at your local health food store or online for about $8 per pound. One serving size is about 1/4 cup and 160 calories. Sweater and milder than wheat, teff has a molasses-like flavor. Teff can be cooked hot for a nice breakfast cereal – 1 cup of teff with 2 cups of water or juice, cover and simmer for 20 minutes or until it’s thick and the liquid is absorbed. Add fresh fruit on top. Teff is also available in tortillas for a great wrap or to make quesadillas (a lot better than refined flour tortillas and gluten-free too!).
Millet
Millet is actually popular all around world – in India, it’s ground into their bread. In Africa, they use it in the porridges and to make beer. In this country, a type of millet is used in birdfeed! Millet provides magnesium and B vitamins, two nutrients that have been shown to help reduce muscle/nerve pain like migraine headaches, muscle tension and cramps. Millet is being rediscovered for its possible role in helping control diabetes and inflammation in the body. Millet is a versatile grain that can be prepared like hot cereal, mashed like potato or fluffed like rice. Ground into flour, millet can be used to make dough, pancakes, muffins or bread. Millet can be found in health-food stores bagged. Whole millet costs about $2 a pound. Look for hulled, not pearled – hulled means it’s whole grain and has more fiber
Kamut
This grain is known as the “high energy wheat” – it naturally contains lots of fatty acids and more protein than most grains. It has up to 40% more protein than regular wheat. A half-cup of cooked kamut has more protein than an egg! It also has B vitamins and contains omega-3s, which may help the body fight inflammation. It is also higher in vitamin E than common forms of wheat, which helps keep the immune system strong. Buy kamut in a variety of ways at your local health-food store or in the organic aisle at the supermarket: pastas, flour for baking, breads or the whole grain. Depending on the form of kamut, the cost varies from $2 to $4 per pound. It is most important to look for whole-grain kamut to make sure you’re getting all the nutrients.
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