Wednesday, May 21, 2014

Wednesday

Wine w/ What?

~ featuring ~
Alfred Mann's Signature Dish


 Kale Oil & Garlic w/ White Bean
4oz Olive Oil 
2oz Whole Butter 
1 medium bulb of Garlic peeled and shaved 
1/2 tsp. Crushed Pepper 
1 tsp Kosher Salt 
½ tsp Cracked Black Pepper 
1 Cup Cannellini Beans (white kidney beans) strained 
3lb Fresh Kale

Heat Sauté Pan over medium heat.  Add olive oil, garlic, crushed pepper, salt and pepper.  When garlic is slightly brown, add beans and sauté for a few minutes.  Add kale and sauté until soft.  Deglaze with chicken broth or spring water.  Allow to simmer for 8-10 minutes then serve.

Serves 6 to 8

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~ Health Benefits of Kale ~
Kale is one of the healthiest vegetables you can eat.  Just one cup of kale contains only 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K.  It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K.  Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits.   Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.  Beyond antioxidants, the fiber content of kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

Kale is super-rich in Vitamin K.  Eating a diet that is rich in Vitamin K can reduce your overall risk of developing or dying from cancer.  Vitamin K is abundant in kale and can also be found in parsley, spinach, collard greens and cheese.

Vitamin K is necessary for the proper bodily functions including normal blood clotting, antioxidant activity and bone health.  But too much of a good thing can be bad for you.  Too much of Vitamin K can pose a problem in some.  For example, if you take anticoagulants, otherwise known as "blood thinners", kale should be avoided because of the high level of Vitamin K that may interfere with the drugs.  

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Some early research studies in humans have suggested possible cardiovascular benefits of garlic.  Many studies found garlic supplementation reduced accumulation of cholesterol on the vascular walls of humans.  Another study had similar results with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.  


Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.  People taking insulin should not consume medicinal amounts of garlic without consulting a physician.



Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.  Garlic can be used as a disinfectant because of its bacteriostatic and bactericidal properties.  Garlic has been found to enhance thiamin absorption, and therefore reduces the likelihood for developing the thiamin deficiency.  


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 ~ Health Benefits of Olive Oil ~
The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). MUFAs are actually considered a healthy dietary fat. If your diet replaces saturated and trans fats with unsaturated fats such as MUFAs and polyunsaturated fats (PUFAs), you may gain certain health benefits.  MUFAs and PUFAs may help lower your risk of heart disease by improving related risk factors. For instance, MUFAs have been found to lower your total cholesterol and low-density lipoprotein cholesterol levels. MUFAs may also help normalize blood clotting. And some research shows that MUFAs may also benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes. 

But even healthier fats like olive oil are high in calories, so use them only in moderation. Choose MUFA-rich foods such as olive oil in place of other fatty foods, particularly butter and stick margarine, not in addition to them. And remember that you can't make unhealthy foods healthier simply by adding olive oil to them.


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 ~ Health Benefits of White Navy Beans ~

Navy beans, or white beans, have a high protein content that can serve as an alternative to meat in your diets.  Each 1/2 cup of cooked beans contains 7.5 grams of protein per cup. While this protein is incomplete, missing 1 or more amino acids you need in your diet, a well-rounded diet will protect you against an amino acid deficiency.  Navy beans are also low in fat with less than 1 gram per serving.
 
Navy beans are also extremely high in fiber.  A single serving of cooked navy beans contains 9.6 grams of fiber, meeting the 38 percent of your daily value for fiber. The fiber in the navy beans offers a number of health benefits. Fiber in food adds bulk to stool, improving bowel movements and alleviating constipation. Fiber can also help lower blood cholesterol levels, improving heart-health. Fiber also takes your body longer to digest, helping to control hunger and aiding in weight management. In addition, people with higher intakes of fiber have lower rates of diabetes.

They are also on the Low Glycemic Index.  This index ranks how food effects one's blood sugar levels. Foods with a low glycemic index, less than or equal to 55, only cause a small rise in blood sugar, while foods with a high glycemic index, greater than 70, cause a more rapid rise in blood sugar. The glycemic index is most commonly used by people with diabetes to aid in blood sugar control. But including more low glycemic index foods in your diet may lower your risk of heart disease and diabetes, and also aid in weight control, according to the Harvard School of Public Health.  Navy beans have a low glycemic ranking of 31.

 
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 ~ Wine Suggestion ~
 Vouvray Sec or Demi-Sec


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Monday, May 19, 2014

Monday

Harmful Effects of Sugar Consumption

Junk Food1.  Sugar is the supplier of large amounts of High Fructose Corn Syrup.  Refined sugar is half glucose and half fructose.  Glucose can be metabolized by just about every cell in your body and if we don't get it from our diets, then our bodies make it from proteins and fats.  Fructose, however, cannot be be metabolized and the only organ that can metabolize fructose is your liver because the liver has a transporter for it, FAT!  When large amounts of fructose enter your liver when it is already filled with glycogen, then most of the fructose gets turned into fat.  

2.  Sugar has absolutely no nutritional value.  Empty calories.  Most of your high-sugar foods such as pastries, sodas and candy contain very little, if not any, essential nutrients.  People who consume these high-sugar foods usually are extremely nutrient-deficient. 

3.  Sugar causes fat deposits in your liver.  Anytime you eat fructose (sugar), it goes straight to your liver....and your hips!  If your liver glycogen is low, such as after exercising, the fructose will be used to replenish your energy and sugar levels.  However, most people aren't consuming fructose after a long workout and their livers are already full of glycogen.  When this occurs, the liver automatically turns the fructose into fat.  Some of the fat makes its way out of your body, but some of it stays behind to set up home in your liver.  This fat can build up over time and ultimately lead to a Non-Alcoholic Fatty Liver Disease.

Doctor Thumbs Down4.  Sugar is BAD for your Cholesterol and Triglycerides.  Most of the fat that gets generated in your liver makes its way out as Very Low Density Lipoprotein particles, otherwise known as VLDL.  These are particles are very rich in triglycerides and cholesterol.  It also will slow down your metabolism, which is the stepping stone that leads to obesity, heart disease, diabetes and very poor health overall.

5.  Sugar causes you to become Insulin Resistant.  The main job of your insulin is to drive glucose for your bloodstream into your cells.  But when we consume sugar, the cells tend to become resistant to the effects of insulin.  When this thing happens, your pancreas will begin to secrete an overabundance of insulin in order to remove glucose for your bloodstream.  Elevated blood glucose levels are toxic to your body.  Insulin also plays another important factor...it tells fat cells to pick up fat from your bloodstream and hold on to it.  This is how insulin causes obesity.  When your body becomes insulin-resistant, your beta cells in your pancreas will become damaged and lose its ability to produce sufficient amounts of insulin.  This leads to Type II Diabetes.  

6.  Sugar raises your risk for disease.  Consuming excess amounts of sugar has been linked to various diseases such as obesity, diabetes and heart disease.

7.  Like narcotics, Sugar is addictive.   When consuming sugar, dopamine is then released into the brain giving us the feeling of pleasure and satisfaction.  This is the same function as someone on such narcotics as cocaine and heroin.   

8.  Lastly, sugar actually causes resistance to a hormone called, Leptin.  Leptin is a hormone that is secreted by our fat cells.  The more fat we have, the more Leptin is secreted.  Leptin is the hormone that tells our brain when we are full and need to stop eating.  It is also supposed to raise our energy levels when needed.  People who are obese have extremely high levels of Leptin, but isn't working in their bodies because they have become Leptin-resistant.  It is the major reason why people eat more calories than they burn and in return, become obese.
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Yoga Pose of the Day
Standing Yoga Pose
 Good for strength, balance and focus. 
This energetic pose provides a straight line to shaping our best body.

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Other Yoga Poses

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Friday, May 16, 2014


 ~ featuring ~
Chef Alfy's Signature Dish

Amuse Bouche 
Salmon Cakes w/ Cajun Remoulade, Herb Nage & Avocado Essence

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~ Flavor Profile for this Dish ~
Spicy, Savory, Crunchy, Earthy
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Is there a Difference Between Wild Salmon
and
Farm-Raised Salmon?

Yes, absolutely!  Farmed salmon is less nutritious than wild salmon.  Why?

Farmed fish are far inferior to their wild counterparts. Despite being much fattier, farmed fish provide less usable beneficial omega 3 fats than wild fish.  Fat content found in farmed salmon is about 30 to 35 percent while the fat content in wild salmon is below 20 percent, though with a protein content over 20 percent higher.  

Farm-raised salmon contain higher amounts of omega 6 fats instead of the much healthier imega 3s, which are found in wild fish.  Farm-raised fish are fed antibiotics and are exposed to a higher concentration of pesticides than wild salmon.  Farmed salmon are also given a salmon-colored dye added to their feed that without this their flesh would be a grey color.
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~ Wine Suggestions ~

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With this dish, Sauvignon Blanc.  It will do its share to balance the heat of this classic Cajun dish.  As for red wine selections, opt for a versatile Pinot Noir or a snazzy Shiraz, both are typically low in tannin structure and have an easy-going palate presence that will sustain and complement a sizzling gumbo or Etouffee filled with shrimp, chicken or sausage.


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Thursday, May 15, 2014

Thursday

~ featuring ~
Cooking w/ Chef Alfy
Introduction Series to Charcuterie and Saucier:
The Art of Sauce-Making


What is Charcuterie?

History  and Description of  Charcuterie -from chair 'flesh' and cuit 'cooked') is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.
The French word for a person who prepares charcuterie is charcutier, generally translated into English as "pork butcher". This has led to the mistaken belief that charcuterie can only involve pork. The Food Lover's Companion, however, says, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." The 1961 edition of Larousse Gastronomique defines it as: "The art of preparing various meats, in particular pork, in order to present them in the most diverse ways."
In the first century AD, Strabo recorded the import of salted meat from Gaul and the Romans may have been the first to regulate the trade of charcuterie as they wrote laws regulating the proper production of pork joints, but the French have also had some influence. In 15th-century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried fruits, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese (brawn). These preservation methods ensured the meats would have longer shelf-lives.



~ Other Charcuterie Terms ~
Mousse, forcemeat, cures, brines, marinades

     

 Tips and Techniques:

  1. Use fresh meats and ingredients
  2. Mice-en Place make sure you have all the necessary tools to complete your task
  3. Keep tools of refinement clean and protected from damage

               

~ Sauces ~



History: According to historians, the French are credited with refining the sophisticated art of sauce making. The development of various sauces over the years stems from the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Auguste Escoffier is accredited with further refining sauces and creating the kitchen brigade or chain of command in the kitchen.



Types of Thickeners:

  • Roux- equal amounts of flour, fat or butter
  • Corn starch- corn seed extract
  • Natural Reduction- to reduce slowly to achieve viscosity and consistency of Nape (to coat the back of a spoon) widely used in today’s fine food restaurants.



~ 5 mother sauces ~



  • Béchamel, classic white cream sauce because of its appearance Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk.



  • Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks, mushrooms or cream are sometimes also added.



  • Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste. The modern version is referred to as natural reduction it contains no roux and is reduced to achieve its consistency. We will discuss THIS METHOD at length in the future.



  • Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings.



  • Tomato -tomato sauce of classical French cooking, as codified by Auguste Escoffier, consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper. I prefer the Italian version which  substitute pork with anchovy, roux can be eliminated as well… a great addition is celery and carrot.



Other Sauces Terms

Emulsions, Vinaigrettes, Natural Reduction, Essence, Extractions, Foam, Froths and Broths


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Wednesday Wine w/ What

~ featuring ~
Chef Alfred's Signature Dishes


~ Amuse Bouche ~
Salmon Cakes w/ Cajun Remoulade

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Salmon Cakes                          makes about 8 cakes
1 lb. chopped salmon
2 oz. Spanish onion diced
2 whole eggs
1 tsp. kosher salt
Black pepper
Wheat flour
Italian bread crumbs for breading

Method: Combine ingredients into mixing bowl.  Heat frying pan.  Add some oil and place cakes into pan.  Saute until crisp and brown on both sides.


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Cajun Remoulade                    makes 1/2 quart
2 cups of mayonnaise
2 tablespoons ketchup
2 tablespoons creole mustard or 2 tablespoons Dijon mustard 
1 tablespoon fresh parsley (chopped)
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon Worcestershire sauce
salt to taste
pepper to taste

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~ Appetizer ~
Capellini, Tasso and Creamy Mushroom
  

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~ Dessert ~
Berry Sabayon w/ Fresh Berries and Lady Fingers


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Tuesday, May 13, 2014

Tuesday


Fashion, Food & ART!

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Spring 2014 
Florida Fashion Weekend
Love & War:  The Age of Enlightenment
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Sponsored by:
Ready, Inc.
Jai Gallery
Russian Ballet of Orlando


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Fast Food Fashion 
"Do You Want Fries with That?"
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Have you seen this latest trend that was announced at this year's 2014 Fashion Week in New York back in February?  No, your eyes aren't deceiving you.  It is really happening....Fast Food Fashion.

McDonald's was the food du jour at the Milan Fashion Week while Jeremy Scott's Moschino collection featured the infamous golden arches heart-shaped and dresses that were inspired by a mutant combination of Coco Chanel and Ronald McDonald.  An even crazier reality is select pieces from this collection actually became available online for purchase just as soon as the model wearing the piece stepped out on the runway.  Talk about fast food drive-thru, huh?  Brings the question of "Do you want fries with that" into a whole new perspective.  The Moschino French Fries phone cover as you see here has sadly enough sold out.  If that wasn't enough, how about purses shaped like the iconic Happy Meal strutting the runways on serving platters?  Some of the models even wore visors to compliment the pieces.  Let's not forget the over the top ball gowns that bore the logos of Budweiser and Hershey's.  

The show was definitely a feast for your eyes.


 __________________________________________________________________
Art 
 ~ Featured Artist ~
  John William
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ARCHITECTURE
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Cave Hotel to Open in China


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Monday, May 12, 2014

 

~ As Inspired By ~
Jowita Szczygielska



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 ~ Family Genetics ~
_____________________ 
 
We are made up of what we ate as a child and our family's genetic code.  How can you improve your genes through a diet  Believe it or not, your diet CAN change your genes.  How, you ask?

God created an amazing piece of machinery, the human body.  All of us have a general working knowledge of what DNA and genes are.  They impact every aspect of our life.  Most people believe that the genes you have are the genes you've got and stuck with.  There is nothing you can do to change your genes.  Or is there?

Yes, we have the genes that God created us to have, but there is another factor that plays a role in the gene pool and that is called, "Gene Expression."  Not all of your genes are necessarily active.  In other words, only a portion of your genes actually do anything at any given point of time.

Depending on the things that you do on a daily basis, your genes will activate or deactivate to compensate.  For example, exercise.  Exercise will activate your genes to accommodate in developing strength, size and endurance. 

There are two diets that were run through a recent study, the Prudent diet and the Western diet.  The diets were characterized by high consumptions of fruits, veggies, whole grains for the former and high consumptions of refined grains, sugars and processed meats for the latter.

When these two diets were compared to the diets of normal people to each diet, they discovered the difference in gene expression was off the charts!  Transcripts showed that 2,000 transcripts of gene expression was much different in men who scored at each end of the Prudent pattern and over 1,000 were different in women.  

For the Western pattern, the differences between men and women were smaller, and women actually had a bigger difference in gene expression, with over 1,100 different transcripts compared to just over 1,000 for men.  So simply that there are differences in expression is meaningless. However, the researchers speculate this difference in gene expression probably alters the risk of chronic disease. In other words, a poor diet makes you more at-risk to disease.  What's more interesting is that some of that risk may actualy come from the activity of your genes.

There’s a lot more to nutrition than how many vegetables you eat versus how much sugar you eat. Also, both diets compared a high grain content to a low grain content. Some people avoid grains in their diet altogether. It is very interesting that what we do and how we eat actually alters how our genes work.  You are what you eat and we do have the power and authority to have control over our own health and fitness overall.


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~ Exotic Fruit of the Day ~
Sapote

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Sapote is a term for a soft, edible fruit. The word is incorporated into the common names of several unrelated fruit-bearing plants native to Mexico, Central America and northern parts of South America.  Did you know that the flesh of the sapote is juicy, creamy and has a sweet, mild flavor to it that hints at flavors such as coconut, vanilla and lemon.  With it's unique combination of flavors, it is most often used as an ingredient in ice creams.

The sapote also has many nutritional benefits.  They are low in fat and sodium, saturated fast and are cholesterol-free.  The provide an excellent source of fiber, vitamins A, B3 and C, copper and magnesium, and an excellent source of vitamin B6, folate, panthothenic acid, iron and potassium.

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Exotic Flower of the Day
Blue Charisma

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Charisma is tall, elegant, and vigorous, with fully double 3-inch blooms of lilac-blue. They resemble nothing less than roses, but no rose has ever been so easy to grow, nor so long-lasting in the vase. The strong, slender flowering stems reach up to 30 inches long, perfect for dramatic arrangements, and boast multiple buds. Such flower power!
Best in full sun, Charisma blooms in midsummer in most climates. You may want to stake the long flowering stems to hold up the heavy blooms, and be sure to cut them just as the blooms are opening for maximum vase life. You're going to love how they look on the dining room table and mantel!



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~ Yoga Stance of the Day ~
Zazen
 _____________________


In Zen Buddhism, Zazen is a meditative discipline practitioners perform to calm the body and the mind, and be able to concentrate enough to experience insight into the nature of existence and thereby gain enlightenment.  Zazen is considered the heart of Zen Buddhist practice.  The aim of zazen is just sitting, that is, suspending all judgmental thinking and letting words, ideas, images and thoughts pass by without getting involved in them.


In Zen temples and monasteries, practitioners traditionally sit zazen as a group in a meditation hall, usually referred to as the zendo. The practitioner sits on a cushion called a zafu, which itself is usually placed on top of a low, flat mat called a zabuton.  Before taking one's seat, and after rising at the end of the period of zazen, a Zen practitioner performs a gassho bow to their seat, and a second bow to fellow practitioners.  The beginning of a period of zazen is traditionally announced by ringing a bell three times, and the end of a round by ringing the bell either once or twice.  Long periods of zazen may alternate with periods of kinhin (walking meditation).

The posture of zazen is seated, with folded legs and hands, and an erect but settled spine. The hands are folded together into a simple mudra over the belly. In many practices, the practitioner breathes from the hara (the center of gravity in the belly) and the eyelids are half-lowered, the eyes being neither fully open nor shut so that the practitioner is neither distracted by, nor turning away from, external stimuli.

The legs are folded in one of the standard sitting styles:
  • Kekkafuza (full-lotus)
  • Hankafuza (half-lotus)
  • Burmese (a cross-legged posture in which the ankles are placed together in front of the sitter)
  • Seiza (a kneeling posture using a bench or zafu)
In addition, it is not uncommon for modern practitioners to practice zazen in a chair, often with a wedge or cushion on top of it so that one is sitting on an incline, or by placing a wedge behind the lower back to help maintain the natural curve of the spine.

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~ Other Daily Poses ~

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Your sugar cravings will be drastically reduced.

Your sugar cravings will be drastically reduced. - See more at: http://www.sugarfreelikeme.com/p/benefits-of-going-sugar-free.html#sthash.N1KiR3XB.dpuf
Go sugar free for 30 days. Eliminate refined sugar from your diet. No breads, flour, potatoes, cookies, candy, cola, etc. Eat only low GI fruits. A huge myth is that if you go low carb, you basically have to become a meataholic. This is so not true. I actually only eat meat probably twice a day. The bulk of my meals are fruits and LOTS of veggies, lean meats,nuts and berries, eggs, cheeses and soy products, and occasionally very low carb/sugar free foods, such as a low carb tortilla, or highly fiberous foods that cancel out the carbohydrates.

Remember...the net carb count is CARBOHYDRATES - THE FIBER. Thats how you find out how many carbs a product has. Another rule of thumb is that typically, if a product is low in carbs-its low in sugar, but it is not always the other way around, so ALWAYS check food labels! I typically don't eat anything that has over 10 grams of carbs in a serving. And I dont eat hardly ANYTHING with processed sugar. I rarely use sugar substitues, unless I am baking, or buy a must use/have product with Splenda in it. For the most part, my diet is "all natural" I guess you could say.

Another important thing to remember and it also makes this lifestyle more appealing, is that when you go low carb and arent consuming sugar, there is no need for low fat. Eat as much butter, sour cream, cream cheese, etc. as you'd like. Your body processes fats at a much faster rate now that you have no sugar in your body. Fat is now its main source of energy and you do not want to deprive your body of that.


How hard will it be to get started? What will my body go through?
In the beginning you will go through some withdrawls. Headaches, fatigue, and very difficult cravings for sugar... This will last anywhere from 2 days to a week. By exercising and drinking lots of water, you can make the process of eliminating the sugar from your body much quicker. DO NOT GIVE UP! Trust me...after the withdrawls are over, you will feel amazing!


INSTANT GRATIFICATION-SOME VERY GOOD NEWS HERE!

After the withdrawls are over and you have successfully rid your body of sugar (yippee!) you will almost immediately begin to notice the benifits to this lifestyle. These benefits will have varying degrees for everyone but most likely you will experience on a very positive level that will keep you very encouraged to continue this lifestyle.

-Your sugar cravings will be drastically reduced. This lifestyle will seem so much more simple when your sweet tooth has been "extracted" haha!

-You will have much less "hunger pains." This is one of my favorite things about being sugar free. I almost never "feel" hungry. When you live on sugar and carbs, your body uses this as your main energy source. When you are running low, your body responds by sending a chemical to your brain that basically acts like the gas light in your car that comes on when your running low on gas. Its telling you..."You need to refuel! I'm running low.. Hurry hurry!" When your body is sugar free, your body's energy source comes from "good sugars" like fruits, proteins, and your fat storages! That is the best part! Your body turns your fat into energy! Yep, its true :) Sounds glorious doesn't it?! The result, is that your body doesn't start freaking out when your hungry. I kid you not, I can go a whole day without "feeling" hungry. I eat because I know I need to, but the urge just isn't there.

-Headaches and fatigue will DRASTICALLY be reduced, and sometimes eliminated. I used to have chronic headaches and migraines. I find, that only RARELY do I ever get a headache anymore, and never once since I have started this lifestyle have I gotten a migraine. This fact alone has been life changing for me. Fatigue was also something I struggled with daily. I used to have so many times during the day that I wanted to take a nap. My engery just seemed to fluctuate so much. This is not so anymore. I still have an internal body clock that causes me to get a little sleepy around 2pm or so, but for the most part, my energy level stays pretty high all day. Without the constant rises and declines in sugar levels in your body, your body is able to cruise at a comfortable level of energy that you will find invigorating!

-Less mood swings and even a clearer, focused, and improved mental state. It might sound like I'm reaching here but this is real. I'm gonna get a little scientific on you. By keeping the sugar levels in your body under control, you are maintaining adequate levels of seratonin, which is a chemical in your brain that affects your moods. Low seratonin levels can cause anxiety, insomnia, fatigue, depression, etc. When your body is low on seratonin it automatically wants to remedy the situation-with sugar. Thats when cravings set in. The problem with using refined sugar as the remedy is that your body uses this energy up very quickly, and then when it's gone..you crash! When you have a firm grip on your blood sugar and your seratonin levels, your body doesn't have these rapid ups and downs caused by sugar, which will result in a more elevated and even keeled mood and improved sense of well being. THIS IS A BENEFIT FOR NOT ONLY YOU BUT FOR EVERYONE AROUND YOU :)


-Rapid weight loss followed by steady weight loss. If you go cold turkey and all together stop eating sugar and carbohydrates, I can almost guarantee you a 10-15 lb weight loss in 2 weeks-without exercise. I said "almost" because yes, this will be different for everyone, but it is super common for this to be the case. Now, you don't want to keep the good sugar from your diet. Fruits and veggies need to be a HUGE part of your diet. After your initial "BIG WEIGHT LOSS" from the good shock that your body has from adjusting to this no sugar lifestyle (by burning up all your sugar and turning on your fat storage as it's new source of engergy) you will then be on a slower steady fat burning process. You may need more exercise at this point, but I am a firm believer in adding exercise into the equation of any "diet" or lifestyle. There are only added benefits by doing so. However, you will keep that steady weight loss going as long as you are sugar free.


-You will actually be a much healthier person. Sugar is so damaging to our bodies. You will be fighting and preventing a slew of diseases, cancers, mental problems, obesity, etc. just by going sugar free. You'll also be consuming much less calories which is an added benefit for your body and your belt size!

-I have noticed a drastic positive change in my skin since going sugar free. There have been studies that have shown that your skin's appearance can improve by going sugar free. I actually did not know this until after I went sugar free, but yes, for me this has been very true. I cannot say whether this will be true for everyone though, but I can almost guarantee you that the opposite will NOT be true. - See more at: http://www.sugarfreelikeme.com/p/benefits-of-going-sugar-free.html#sthash.N1KiR3XB.dpuf
Your sugar cravings will be drastically reduced. - See more at: http://www.sugarfreelikeme.com/p/benefits-of-going-sugar-free.html#sthash.N1KiR3XB.dpuf
Go sugar free for 30 days. Eliminate refined sugar from your diet. No breads, flour, potatoes, cookies, candy, cola, etc. Eat only low GI fruits. A huge myth is that if you go low carb, you basically have to become a meataholic. This is so not true. I actually only eat meat probably twice a day. The bulk of my meals are fruits and LOTS of veggies, lean meats,nuts and berries, eggs, cheeses and soy products, and occasionally very low carb/sugar free foods, such as a low carb tortilla, or highly fiberous foods that cancel out the carbohydrates.

Remember...the net carb count is CARBOHYDRATES - THE FIBER. Thats how you find out how many carbs a product has. Another rule of thumb is that typically, if a product is low in carbs-its low in sugar, but it is not always the other way around, so ALWAYS check food labels! I typically don't eat anything that has over 10 grams of carbs in a serving. And I dont eat hardly ANYTHING with processed sugar. I rarely use sugar substitues, unless I am baking, or buy a must use/have product with Splenda in it. For the most part, my diet is "all natural" I guess you could say.

Another important thing to remember and it also makes this lifestyle more appealing, is that when you go low carb and arent consuming sugar, there is no need for low fat. Eat as much butter, sour cream, cream cheese, etc. as you'd like. Your body processes fats at a much faster rate now that you have no sugar in your body. Fat is now its main source of energy and you do not want to deprive your body of that.


How hard will it be to get started? What will my body go through?
In the beginning you will go through some withdrawls. Headaches, fatigue, and very difficult cravings for sugar... This will last anywhere from 2 days to a week. By exercising and drinking lots of water, you can make the process of eliminating the sugar from your body much quicker. DO NOT GIVE UP! Trust me...after the withdrawls are over, you will feel amazing!


INSTANT GRATIFICATION-SOME VERY GOOD NEWS HERE!

After the withdrawls are over and you have successfully rid your body of sugar (yippee!) you will almost immediately begin to notice the benifits to this lifestyle. These benefits will have varying degrees for everyone but most likely you will experience on a very positive level that will keep you very encouraged to continue this lifestyle.

-Your sugar cravings will be drastically reduced. This lifestyle will seem so much more simple when your sweet tooth has been "extracted" haha!

-You will have much less "hunger pains." This is one of my favorite things about being sugar free. I almost never "feel" hungry. When you live on sugar and carbs, your body uses this as your main energy source. When you are running low, your body responds by sending a chemical to your brain that basically acts like the gas light in your car that comes on when your running low on gas. Its telling you..."You need to refuel! I'm running low.. Hurry hurry!" When your body is sugar free, your body's energy source comes from "good sugars" like fruits, proteins, and your fat storages! That is the best part! Your body turns your fat into energy! Yep, its true :) Sounds glorious doesn't it?! The result, is that your body doesn't start freaking out when your hungry. I kid you not, I can go a whole day without "feeling" hungry. I eat because I know I need to, but the urge just isn't there.

-Headaches and fatigue will DRASTICALLY be reduced, and sometimes eliminated. I used to have chronic headaches and migraines. I find, that only RARELY do I ever get a headache anymore, and never once since I have started this lifestyle have I gotten a migraine. This fact alone has been life changing for me. Fatigue was also something I struggled with daily. I used to have so many times during the day that I wanted to take a nap. My engery just seemed to fluctuate so much. This is not so anymore. I still have an internal body clock that causes me to get a little sleepy around 2pm or so, but for the most part, my energy level stays pretty high all day. Without the constant rises and declines in sugar levels in your body, your body is able to cruise at a comfortable level of energy that you will find invigorating!

-Less mood swings and even a clearer, focused, and improved mental state. It might sound like I'm reaching here but this is real. I'm gonna get a little scientific on you. By keeping the sugar levels in your body under control, you are maintaining adequate levels of seratonin, which is a chemical in your brain that affects your moods. Low seratonin levels can cause anxiety, insomnia, fatigue, depression, etc. When your body is low on seratonin it automatically wants to remedy the situation-with sugar. Thats when cravings set in. The problem with using refined sugar as the remedy is that your body uses this energy up very quickly, and then when it's gone..you crash! When you have a firm grip on your blood sugar and your seratonin levels, your body doesn't have these rapid ups and downs caused by sugar, which will result in a more elevated and even keeled mood and improved sense of well being. THIS IS A BENEFIT FOR NOT ONLY YOU BUT FOR EVERYONE AROUND YOU :)


-Rapid weight loss followed by steady weight loss. If you go cold turkey and all together stop eating sugar and carbohydrates, I can almost guarantee you a 10-15 lb weight loss in 2 weeks-without exercise. I said "almost" because yes, this will be different for everyone, but it is super common for this to be the case. Now, you don't want to keep the good sugar from your diet. Fruits and veggies need to be a HUGE part of your diet. After your initial "BIG WEIGHT LOSS" from the good shock that your body has from adjusting to this no sugar lifestyle (by burning up all your sugar and turning on your fat storage as it's new source of engergy) you will then be on a slower steady fat burning process. You may need more exercise at this point, but I am a firm believer in adding exercise into the equation of any "diet" or lifestyle. There are only added benefits by doing so. However, you will keep that steady weight loss going as long as you are sugar free.


-You will actually be a much healthier person. Sugar is so damaging to our bodies. You will be fighting and preventing a slew of diseases, cancers, mental problems, obesity, etc. just by going sugar free. You'll also be consuming much less calories which is an added benefit for your body and your belt size!

-I have noticed a drastic positive change in my skin since going sugar free. There have been studies that have shown that your skin's appearance can improve by going sugar free. I actually did not know this until after I went sugar free, but yes, for me this has been very true. I cannot say whether this will be true for everyone though, but I can almost guarantee you that the opposite will NOT be true. - See more at: http://www.sugarfreelikeme.com/p/benefits-of-going-sugar-free.html#sthash.N1KiR3XB.dpuf