I just finished listening to the recorded teleseminar . . .
Hi Sandy,
I just finished listening to the recorded teleseminar.
Good points!
I make up pots of brown rice all the time, but I’m also used to grabbing a rice (Styrofoam) cracker and smearing something on it. Now I’ll think twice.
The soup idea is great, too.
When you first said “soup,” I was automatically thinking of the canned (but healthy) soups I have in the pantry that are so salty. But no! You are talking from-scratch soups. So much better.
The fats and carbs connection is really interesting, too. I no longer keep butter in the house because it’s too easy to smear it on toast.
But now I keep tubs of coconut oil around and because coconut oil is not a childhood-based comfort food (which butter is to me). I know I’m to eat 2-3 T of coconut oil a day for my health and I stick to that (often putting it on top of veggies at night instead of bread, anyway).
I’m planning to buy a yogurt maker this week, so was glad to be reminded that yogurt without sugar is always best.
Thanks for reminding me about seaweed, chlorella and spirulina. I take quite an array of vitamins/supplements, but had forgotten the ocean, where we all came from.
One thing I also pay considerable attention to is preservatives. Of course, if you eat nothing but whole foods, that’s not a problem—but nobody does. You can, however, make sure you avoid anything that looks (as I call it) “chemicalistic” on the label.
As you can see, your interview got me thinking. Really nice topic. Thanks for sharing it.
Carol