2 cups cabbage diced
1 long stick of celery diced
6 rings (nacho style) pickled jalapenos diced
1 can tuna drained
¼ cup mayonnaise
1 tbs. spicy mustard
1 tbs. apple cider vinegar (Braggs is best)
tsp. honey or cane sugar (stevia users add to taste)
salt, pepper, cayenne pepper to taste
Hard to believe such tranquility!
If this is Earth, it is hard to imagine what Heaven will be like.
Cherry Blossoms Japan
Autumn In Germany
The Beauty of Antarctica
Saltzburg Austria – the most beautiful city we have ever seen
Neuschwannstein, King Ludwig’s Castle in Bavaria , Germany
Windmills of Holland
Beauty of Tibet
Golden Maple Leaf
Edge of Glacier
The Night Scene of Eiffel Tower
Lavender at the Foot of the Mountain
Comet (Make a wish)
The Purple Romance
Breithorn Peak ( Switzerland )
The Moon and Star on Earth
You only pass this way but once, so whatever good you can do…do not hesitate doing it now for others.
Tonight I want to invite you to a conversation about emotional eating and how we use the technique of mindful eating to deal with those emotions.
Emotional eating is when we use food to deal with feelings instead of using food to satisfy hunger. We’ve all been there, finishing a whole bag of potato chips out of boredom or downing cookie after cookie while watching our favorite television shows. But when done a lot — especially without realizing it — emotional eating can affect weight, health, and overall well-being.
Not many of us make the connection between eating and our feelings. But understanding what drives emotional eating can help people take steps to change it.
One of the biggest myths about emotional eating is that it’s prompted by negative feelings. Yes, people often turn to food when they’re stressed out, lonely, sad, anxious, or bored. But emotional eating can be linked to positive feelings too, like the celebration of a holiday feast or the romance of sharing dessert on Valentine’s Day.
Sometimes emotional eating is tied to major life events, like a death or a divorce. More often, though, it’s the countless little daily stresses that cause someone to seek comfort or distraction in food.
Emotional eating patterns can be learned: like a child given a cookie or candy for a job well done or to comfort a bruise or hurt.
It’s not easy to “unlearn” patterns of emotional eating but it is possible. And it all starts with the awareness.
How many of us can accurately describe with any accuracy what we have eaten within the last 24 hours? Often we’re on autopilot because we have done it enough that we don’t have to pay much attention to get the food into our bodies.
This is one reason it’s very important to keep our daily logs with us and accurately write down everything we put into our bodies.
So, with all this in mind we can take steps to practice Mindful Eating. Mindful Eating is a practice that has existed for centuries, but few practice it in our culture. How often have we seen someone walk into the kitchen, fill a plate with a few things, or grab a bag of snacks and begin eating before even sitting down at the table? It happens all too often. Being mindful when eating first means being aware that we are about to eat… being aware that food is before us and that we will soon be eating it.
In fact, we are rarely mindful at all when we eat. And that first step is to BECOME AWARE OF FOOD.
Be conscious that you are preparing to eat as you go to the kitchen or sit at the table . Be mindful of what has been prepared. Recognize how much is available of each food and be aware of how large your plate is.
It is always useful to enjoy our plates and silverware. Take the time to use decorative plates and cups, use attractive bowls. Put away the plastic ware!! Make your eating an event… the event of satisfying your hunger.
The benefit of doing this gives you a better idea of what you want from the food available after taking a full inventory of all that is around you. Identify your food (if you are alone, identify everything verbally, making the process more concrete). These simple steps can help to reduce anxiety around food.
Use your eyes: How do we eat with our eyes?
Take in the food’s shape. Is it flat, like a cracker? Roundish and bumpy like cauliflower? Or is it smooth, shiny, or dull?
Examine color. Notice variations in color on the skin of a piece of fruit, or the grill marks on steak or chicken. Do you find it appealing? Bright? Deep?
Notice spices on your food. Can you identify the pepper? Salt?
Great chefs go to great lengths to prepare food attractively because they know it can add excitement and satisfaction to the whole experience of dining. We eat in order to become satisfied and often to pursue pleasure. The more we pay attention to what our eyes tell us, the more satisfaction and pleasure are available.
As an exercise take the time to lean over your dish and take in the smells of the food intentionally. When is the last time you did this? Notice that children will instinctively do this. Sometimes when we are the food preparer we get ‘numb’ to the good smells and tend to ignore how pleasurable this sense of smell truly is…we miss out on the excitement. Breathe in slowly taking in all the scents of the food.
Our benefit in doing this is that our sense of smell is tied to our sense of taste. We get to begin our enjoyment of the food’s flavor without eating it. Being intentional here will give us a greater willingness to be intentional or mindful in later steps.
Most of us would say that the sense of hearing has nothing to do with eating. But the sounds of food and eating have a lot to tell us.
There is no mistaking the sound of a piece of silverware making contact with a plate, or a beverage being poured over ice. Biting into a crisp apple makes a different sound than biting into any other food.
Pay close attention to sounds prior to eating. And remember, when you begin to eat, the sounds continue. Tune into food sounds… like the crunch of celery. Recognize the sounds of your food being moistened in your mouth and hear yourself swallow.
Benefit: Eating, in its own way can please us through our sense of hearing, just as music can. As we hear what we are eating, we become more aware of our participation, which helps us to know how much we’ve eaten.
All these helpful guides put our eating experience into perspective; making us mindful and aware of what we are doing with food and how we are using food to satisfy our hunger.
Next time we will continue this discussion by progressing to sensual eating, outside the mouth, and inside the mouth. Sounds strange and interesting all at the same time.
Carlotta Robbins is a psychologist and hypnotherapist. She works primarily with weight problems and more importantly those emotions and thoughts that lead to weight gain. If you have any questions, she will be glad to answer them firstname.lastname@example.org or visit her contact us page at www.rejuvenation21now.com.
Back to Emotional Eating
Check out this ingredient combo. It was wonderful. If your looking for direction, I prefer to go heavy on the greens and use everything else as topping, but do as you will.
chopped bell pepper
crumbled feta cheese
a little bit of wasabi mayo & sour cream
finely diced cilantro
When I woke up this morning, I asked myself, what are a few of the important things of life?
I found a few clues looking in my room…
And most importantly we must not forget what The Carpet said…
Have a good relationship with God, and to remember to kneel down and pray!
Carry a Heart that Never Hates.
Carry a Smile that Never Fades.
Carry Understanding & Love for one another.
HAVE A PURPOSEFUL DAY IN THE LORD!
‘God Blesses Us To Be A Blessing Unto Others’
Jeremiah 29:11 “for I know the plans I have for YOU, declares the LORD…’
Be still for a while and praise God for His favor, His grace and His Awesomeness.
God is able to do the impossible and is always near.
He loves us unconditionally.
MSG hides behind 25 or more names, such as Natural Flavoring, Accent, Aginomoto, and Natural Meat Tenderizer. MSG is even in your favorite coffee from Tim Horton’s and Starbucks coffee shops! I wondered if there could be an actual chemical causing the massive obesity epidemic, and so did John Erb. He was a research assistant at the University of Waterloo in Ontario , Canada , and spent years working for the government. He made an amazing discovery while going through scientific journals for a book he was writing called,
The Slow Poisoning of America.
In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies. No strain of rat or mice is naturally obese, so scientists have to create them. They make these creatures morbidly obese by injecting them with MSG when they are first born.
The MSG triples the amount of insulin the pancreas creates, causing rats (and perhaps humans) to become obese. They even have a name for the fat rodents they create: “MSG-Treated Rats”.
When I heard this, I was shocked. MSG is in everything — Campbell ‘s soups, Doritos, Lays flavored potato chips, Ramen noodles, Hamburger Helper, Heinz canned gravy, frozen prepared meals, and Kraft salad dressings. Especially the “healthy low-fat” ones.
A Rat by Any Other Name is Still a Rat
Products that didn’t have MSG marked on the product label had something called ‘Hydrolyzed Vegetable Protein,’ which is just another name for Monosodium Glutamate. When listed this way, American law does not require it to be listed as MSG. Why would they create a “fictitious” name for a ingredient?
Are they aware that many people don’t want to eat MSG?
It was shocking to see just how many of the foods we feed our children everyday are filled with this stuff. MSG is hidden under many different names in order to fool those who read the ingredient list, so that they don’t catch on. Another way to disguise the label MSG is to use a product name for it, such as Accent, Natural Flavoring, Aginomoto, and Natural Meat Tenderizer.
Some restaurants and food manufacturers call this their “secret spice” or “secret ingredient” in a way that gives them a free pass to use MSG and not put it on the label.
But it doesn’t stop there.
My teacher, Norm, and his family family went out to eat, and started asking at the restaurants what menu items contained MSG. Many employees, even the managers, swore they didn’t use MSG.
When they asked for the ingredient list, which was grudgingly provided, sure enough, MSG and Hydrolyzed Vegetable Protein were everywhere.
Burger King, McDonald’s, Wendy’s, Taco Bell, every restaurant — even the sit-down eateries like TGIF, Chili’s, Applebee’s, and Denny’s — use MSG in abundance. Kentucky Fried Chicken seemed to be the WORST offender : MSG was in every chicken dish, salad dressing and gravy. No wonder we loved to eat that coating on the skin — their secret spice was MSG!
So why is MSG in so many of the foods we eat?
Is MSG a preservative, or a vitamin?
Not according to John Erb. In his book, The Slow Poisoning of America, he said that MSG is added to food for the addictive effect it has on the human body.
Even the propaganda website sponsored by the food manufacturers lobby group supporting MSG explains that the reason they add it to food is to make people eat more.
A study of the elderly showed that older people eat more of the foods that it is added to. The Glutamate Association lobbying group says eating more is a benefit to the elderly, but what does it do to the rest of us?
‘Betcha can’t eat [just] one,’ takes on a whole new meaning where MSG is concerned! And we wonder why the nation is overweight!
MSG manufacturers themselves admit that it addicts people to their products. It makes people choose their product over others, and makes people eat more of it than they would if MSG wasn’t added.
Not only is MSG scientifically proven to cause obesity, it is an addictive substance. Since its
introduction into the American food supply fifty years ago, MSG has been added in larger and larger doses to the pre-packaged meals, soups, snacks, and fast foods we are tempted to eat everyday.
The FDA has set no limits on how much of it can be added to food. They claim it’s safe to eat in any amount. But how can they claim it’s safe when there are hundreds of scientific studies with titles like these:
‘The monosodium glutamate (MSG) obese rat as a model for the study of exercise in obesity.’ Gobatto CA, Mello MA, Souza CT , Ribeiro IA. Res Commun Mol Pathol Pharmacol. 2002.
‘Adrenalectomy abolishes the food-induced hypothalamic serotonin release in both normal and monosodium glutamate-obese rats.’ Guimaraes RB, Telles
MM, Coelho VB, Mori C, Nascimento CM, Ribeiro. Brain Res Bull. 2002 Aug.
‘Obesity induced by neonatal monosodium glutamate treatment in spontaneously hypertensive rats: An animal model of multiple risk factors.’ Iwase M, Yamamoto M, Iino K, Ichikawa K, Shinohara N, Yoshinari Fujishima. Hypertens Res. 1998 Mar.
‘Hypothalamic lesion induced by injection of monosodium glutamate in suckling period and subsequent development of obesity.’ Tanaka K, Shimada M, Nakao K Kusunoki. Exp Neurol. 1978 Oct.
No, the date of that last study was not a typo; it was published in 1978. Both the ‘medical research community’ and ‘food manufacturers’ have known about the side effects of MSG for decades.
Many more of the studies mentioned in John Erb’s book link MSG to diabetes, migraines and headaches, autism, ADHD, and even Alzheimer’s.
So what can we do to stop the food manufactures from dumping this fattening and addictive MSG into our food supply and causing the obesity epidemic we now see?
Several months ago, John Erb took his book and his concerns to one of the highest government health officials in Canada While he was sitting in the government office, the official told him, “Sure, I know how bad MSG is. I wouldn’t touch the stuff.” But this top-level government official refuses to tell the public what he knows.
The big media doesn’t want to tell the public either, fearing issues with their advertisers.
It seems that the fallout on the fast food industry may hurt their profit margin. The food producers and restaurants have been addicting us to their products for years, and now we are paying the price for it.
Our children should not be cursed with obesity caused by an addictive food additive.
But what can I do about it? I’m just one voice! What can I do to stop the poisoning of our children, while our governments are insuring financial protection for the industry that is poisoning us?
This message is going out to everyone I know in an attempt to tell you the truth – that the corporate-owned politicians and media won’t tell you.
The best way you can help to save yourself and your children from this drug-induced epidemic is to forward this article to everyone. With any luck, it will circle the globe before politicians can pass the legislation protecting those who are poisoning us.
The food industry learned a lot from the tobacco industry. Imagine if big tobacco had a bill like this in place before someone blew the whistle on nicotine?
If you are one of the few who can still believe that MSG is good for us and you don’t believe what John Erb has to say, see for yourself. Go to the National Library of Medicine at www.pubmed.com. Type in the words “MSG Obese” and read a few of the 115 medical studies that appear.
We, the public, do not want to be rats in one giant experiment, and we do not approve of food that makes us into a nation of obese, lethargic, addicted animals, feeding the food industry’s bottom line while waiting for the heart transplant, the diabetic-induced amputation, blindness, or other
obesity-induced, life-threatening disorders.
With your help we can put an end to this poison. Do your part in sending this message out by word of mouth, e-mail, or by distribution of this printout to your friends all over the world and stop this ‘Slow Poisoning of Mankind’ by the packaged food industry.
Blowing the whistle on MSG is our responsibility, so get the word out.
Thanks, to Norm Shealy, for introducing me to this information, and story, which I edited. Visit selfhealthsystem.com for more inspiration.
Susan Palmieri, Ph.D.
Doctor of Integrative Energy Medicine
Certified Nutrition and Biofeedback
9141 West Lisbon Avenue
Milwaukee, WI 53222
I am grateful for your inspiration in my life.