This is rule No.20 from Michael Pollen’s book “Food Rules”


not food

I’m always glad when someone comes right out and says it like it is, especially in regards to the business of food production. It’s scary what all ends up in those takeout meals and in much of the packaged food available to us. I’ve said plenty on the subject too, but this time since someone else has already said it in the best possible way, I’ll just share this quote–it says it all.

Here’s to eating real food!

Stay tuned for my next post “Get Cooking”



Celebrating Celery



Celebrating Celery

I’m not sure when and how it began but somewhere along the way celery started getting some bad press. I’m still hearing the remarks, “It’s not good for anything”, “It’s got nothing in it” and “Celery must have been a mistake; why did God even make it.”

Not so, not so! It’s time to set the record straight and clear celery’s good name. Celery in fact has much value and is good for a great many things.

I’d even go so far as to call celery a super food and here’s why:


  • Is commonly used in lowering high blood pressure. This is thanks to the chemical phthalide found in celery, which, according to researchers from the University of Chicago Medical Center, can lower stress hormones in the blood, allowing blood vessels to expand and relax and let more blood flow through the body. (I know someone who was able to stop taking thier blood pressure medication after regularly eating two sticks of celery per day—one stick in the morning and one in the evening. Of course, this may not mean that celery will solve all cases of high blood pressure to the same degree.) Additionally, those with low blood pressure may want to go a little easier on the celery. These same researchers also found that phthalide was helpful in lowering LDL cholesterol.
  • Provides anti-inflammatory health benefits, useful in the treatment of inflammatory conditions such as rheumatism, gout, arthritis, and nerve inflammation. It may also bring relief for those who suffer from asthma, acne, canker sores, and headaches.
  • Imparts key nutrients able to calm and soothe nerves, relieve stress, and improve sleep…celery, you’re a friend indeed!
  • Is high in various antioxidants which offer protection against oxidative stress. Studies have found that antioxidants play an important role in cardiovascular health and cancer prevention, not to mention anti-aging!
  • Contains the flavonoid luteolin, which according to studies at the University of Illinois, helps in the prevention of certain cancers, particularly pancreatic and breast cancers. Scientists also  found that the luteolin content in celery may boost memory and halt age-related brain inflammation in humans to result in better cognitive health. Another study published in Planta Medica suggests that the luteolin in celery may be able to inhibit the production of COX-2, an enzyme that triggers inflammation.
  • Improves digestion and assists with regularity.
  • Combats halitosis (bad breath)
  • Is a great source of sodium, potassium, and water making it beneficial for athletes in need of replenishing lost electrolytes and fluids. This natural source of sodium is considered safe for those avoiding table salt.
  • Is a rich source of fiber, vitamins K, A & C, folate, and manganese, and is a good source of magnesium, calcium, vitamins B2, B5, and B6.
  • It’s high vitamin A  content is of great benefit for eye health and for providing protection against age-related deteriorating eyesight.
  • Can be used as a diuretic removing excess water from the body.

Fortunately for most of us, celery, with all of these amazing things going for it, is also inexpensive, versatile, and super available. Personally I would buy organic celery (which I usually find to be reasonably priced) since celery is pretty high up on EWG’s ‘dirty dozen’ list of the most pesticide-contaminated produce. (For more about EWG-Environmental Working Group, go to )

So eat your celery whether raw by the stick, dipped into guacamole or humus, added to a Greek or Waldorf (or any) salad and even into blended/smoothie concoctions or juiced. Since celery is believed to hold onto most of its nutrients even when cooked, don’t think twice before adding it liberally to stews, chili, stir fries, and soups. Go ahead and eat the leaves and root (celeriac) too; they’re bursting with goodness and flavor!

Exceptions to becoming an avid celery eater:

  • Got low blood pressure? Don’t over eat celery.
  • Allergic to celery—like occasionally someone is? Then don’t eat any celery.
  • Eating lots of celery (especially the seeds or essential oil) is not recommended for pregnant women.
  • If already taking a sedative, go lightly on celery because of its own calming properties.
  • Those taking diuretic medications should eat celery sparingly.

Who would have thought that celery, one of the humblest of vegetables, was capable of delivering such a powerful punch!


celery fields 2

Celery fields forever!

I Ate Fast Food – I must confess!

tuscan chicken panini

I know, I know, how could I? Especially after everything I’ve been going on about all this time, including writing a book on healthy eating. I’m a little ashamed, but what’s done is done, and now all I can do is let you know why it happened, share the experience and make sure I don’t do it again.

We all fall from time to time, and we almost all have a guilty pleasure or two. I know I do, but fast food is not one of them. For me, it’s just too guilty and it’s simply not a pleasure. It was a senseless act…

So, why did I do it?

Because I thought I should eat something. I was on the road, hadn’t eaten much since the light lunch and a snack or two much earlier in the day. It was now past dinner and I was still two hours from home. I had a bag of almonds in the car but had already eaten a good share. I wasn’t terribly hungry but didn’t want to wait until I got home, which wouldn’t be until almost bedtime. So I chose what I hoped was the best of the fast food options. Is there such a thing? It was a family fast food restaurant, not that that really fooled me.

What did I do that was so wrong?

Pretty much anytime you eat a fast food meal, there’s a good chance that you’re also taking a taste of the following:

1. Animal cruelty (including mistreatment, inhumane living conditions, poor diet, etc.)
2. Hazardous fats
3. Highly processed and refined ingredients
4. Mystery ingredients
5. GMO corn, soy and canola oil
6. Lack of nutrients
7. Extremely high sodium
8. No fiber to speak of
9. All sorts of other enviro and eco concerns

Eating fast food is generally a lose-lose situation in one meal. I actually wouldn’t have such a problem with a few of these slipping into one’s diet on occasion – particularly if the diet was otherwise healthy for the large majority of the time – but numbers 1,5 and 9 on this list, I’m just not okay with.

Was it a tasty experience at least?

No. This particular meal, a chicken panini which supposedly offered me a taste of Tuscany, was a bland processed substance doused in salt. The processed cheese bore no resemblance to actual cheese, just runny salty stuff. The processed mystery chicken (the type that makes you wonder, “What exactly is this?” was utterly flavorless. The only marginally redeeming factor was the veggies: a slice of tomato and a few scrawny shavings of onion. I have to say I liked the tiny bit of onion—flavor finally and a wee crunch.

Then what happened?

When I finally did get home, the panini was a lump in my stomach, just sitting there with no apparent intention of digesting. I pulled the sauerkraut from the fridge and ate a large spoonful. With one of the important missing ingredients—enzymes—now added to the meal, panini digestion began and the stagnant, heavy feeling soon lifted.

Note: If you’re used to eating mostly home-made whole food and then you throw a processed meal into your system, you can usually notice the difference in how it makes you feel. If this should ever happen to you, you can count on fermented food to come to your rescue. Sauerkraut, kimchi (and other unpasteurized fermented vegetables), or kefir can all tackle the job. Buy these at your local natural foods store and keep refrigerated. A raw veggie salad eaten with your meal would also assist with digestion.

So what should I have done to save myself from this bad experience?

Well, I could have remembered these few simple tips I usually follow for eating well on those days or long drives, when you just don’t have time for a proper meal:

– Keep a container of healthy snacks (nuts, seeds, fruit, dried fruit, healthy baked goods, etc.) in your vehicle, at your desk or in your bag.
– Bring a large thermos of water or herbal tea with you. Perhaps even a healthy smoothie.
– Plan ahead if you can. A day or two in advance, stock up on nutritious meals-to-go, for when non-junk food options may be few.
– For long days or long trips in the car, bring a small cooler or thermal lunch bag, filled with nutritious food that keeps well.

Why I recheck labels

Almonds Label

Of course it’s always important to check your labels. It’s best to find out what’s really inside your packaged food and then ask yourself “Do I really want those ingredients in my body?” Take a look at the above label, for example: The front of the package says Smoked Almonds, but the list of ingredients on the back has much more to reveal. Not just almonds, but canola and safflower oil, processed corn and soy, and loads of salt—not a package of almonds that I’d personally choose.

But it’s also important to recheck labels from time to time to ensure things haven’t changed—for the worse that is. Sometimes new, poorer quality or less desirable ingredients get added in place of a preferred ingredient. Ingredients like wheat, diary, corn, and soy (all going by various different names), or any of the vegetable oils, or all sorts of other preservatives or additives may suddenly show up in a food where they hadn’t previously been.

For instance, a certain cracker line that I’d come to enjoy, had all of a sudden changed from using 100% spelt, to also adding regular whole wheat (in addition to the spelt), into one of its products. It also now had soy oil in it. I had planned to include it on the list of recommended items for those “too busy to cook days” in my healthy weight-loss book, but I discovered this ingredient switch in the nick of time. I removed the cracker from the list and searched the natural food stores for a suitable replacement. (The majority of the products on the list were to be free of conventional wheat.)

I’ve since found yet another wholesome cracker product which I’ll happily recommend: Doctor Kracker’s Seedlander Snackers or Seeded Spelt Crispbread. All goodness—no worrisome ingredients.

.spelt crispbreat

Some body and beauty products will also have ingredient changes after a while on the market. Almost every time I discover a new hand or body lotion with an impressive ingredient list, it turns to disappointment before long—and I’m talking about products found in natural foods stores. Believe it or not, finding personal care products that aren’t going to do you more harm than good is not as easy as one might hope.

What often happens is that the good quality ingredients which were previously listed at the beginning of the ingredient list (the list runs from highest to lowest in terms of quantity), eventually get moved further down the list. While the poorer quality items—or at least the ones you’d prefer to do without—will have moved closer to the top of the listed ingredients.

When these things happen with food or with anything else that will be absorbed into my skin or bloodstream, I choose to find another product instead, preferably in a reasonable price range.

The main reason that companies tend to change some of their ingredients for those of cheaper, poorer quality, is generally about profit. Sometimes this change occurs when a smaller scale company producing good quality products is sold to a large company with a different agenda. I’ve not found any products that have suddenly sneakily started using superior ingredients. When a company improves a product, they usually widely advertise that they’ve done so. They may decide to quietly discontinue use of an increasingly unpopular ingredient that’s begun getting bad press, while being sure to boldly announce the addition of a new healthy ingredient that’s gaining consumer popularity and good press. Often companies leave the poor quality ingredients in, but try to win consumers over by adding and drawing attention to a hot topic item like ‘quinoa’ or whatever the current craze ingredient may be. That’s why it’s so important to become an informed label reader.

Whatever you’re purchasing, it’s good to also be aware that although a product costs more, it doesn’t always mean the ingredients are necessarily superior. Bear in mind though, if you want a good quality product, it’s not likely to be the least expensive.

While it is common for certain companies to choose profit over health, fortunately many other companies are consistently, unwaveringly dedicated to quality first.

A few food companies whose products I recommend are:

Eden Foods
Pacific Foods
Amy’s Kitchen
Nature’s Path
Food for Life

Recommeded personal care products (skin care, body care, hair care):

Dessert Essence

Note: The products listed above are widely available, but there are also many other quality packaged foods and products, that are produced by local and smaller scale companies in your area, available in your local natural-food stores or farmer’s markets.