Just finishing up day 3 of Functional Medicine South Africa in Cape Town. It has been a great learning experience with excellent speakers from 3 continents. I have met some great physicians that share a passion for helping people to heal. Can’t wait to start using some of the information I learned once I return to Michigan. Tomorrow I hike Table Mountain, then I’m off to a safari followed by another conference in Johannesburg.
Dr. Brawley executive vice present of the American Cancer Society makes some simple suggestions to decrease your risk for cancer. Mainly don’t smoke and maintain a healthy body weight by restricting caloric intake and exercising regularly. It is now known that obesity is a risk factor for 12 cancers. Dr. Brawley does not mention the role that phytonutrients play in maintaining proper cell signaling to prevent cancer. They also serve as antioxidants to decrease DNA damage and aid in the elimination of carcinogens/xenobiotics/toxins that further disrupt cell function. I can not emphasize enough the importance of eating a nutrient dense diet with plenty of vegetables, fruits, nuts, and seeds. As more research becomes available I hope the American Cancer Society focuses more on where your calories come from and not just how many total you eat.
Breakfast is the hardest meal of the day if you’re new to eating gluten free or attempting to eat a low carb/low glycemic index diet. I love carbohyrdates and I miss pancakes so I decided to look for a healthier alternative hence the Protein Pancake Battle. Usually I preach a whole food diet and to not substitute because lets face it you can’t fake steak or a slice of garlic bread. Today I compared two recipes.
Protein Pancake #1
1 Ripe Banana
20 grams of protein powder (rice)
20 grams of whey protein powder (strawberry flavored)
25 grams of oats
You simply blend and pour into a cast iron skillet. I used grape seed oil with the stove top set to medium
Protein Pancake #2
6 ounces of Greek Yogurt
1/4 cup of whey protein powder (strawberry flavored)
1/4 cup gluten free flour
1 teaspon of baking soda
1/2 teaspoon cinnamon
1 teaspon of vanilla
Again I blended and poured into a cast iron skillet. I used grape seed oil with the stove top set to medium.
I used all natural maple syrup with both pancakes. This wasn’t even close. Protein pancake #2 blew the #1 out of the water. It mainly came down to consistency. #1 packed a lot of protein (over 50 grams) but it was just too gritty. #2 tasted much more like a pancake and still had over 40 grams of protein. Next time I will use two eggs instead of one and I will hand stir the mix. A problem that both pancakes had is you literally had to burn them to get them to cook all the way. This was partially do to them being so thick. This was round one, I will continue to experiment and will even add pictures once I figure out how not to burn them. I just wanted to share this experience because I know how difficult making lifestyle changes can be and it’s nice to have a healthier way to cheat.
Schuler’s Book Store in Lansing. I will present at my first . The title of my talk is “What Is Your Food Telling Your Genes”. It’s about epigenetics and how science finally has a mechanism that explains the importance of eating a healthy well balanced diet. The talk starts at 7:30 pm and will last about 30 minutes with 30 minutes for questions.
Research is often performed on falsely labeled products. Because of this there is a lot of poorly performed research readily available to the masses. If you’re going to take a supplement or botanical you must know what you’re taking. It’s not as simple as reading the nutrition label which can have flat out lies on it. To read more about the problem follow the link: Herbal Supplements Are Often Not What They Seem. Fortunately there are companies available with pharmaceutical grade supplements. To buy high quality pharmaceutical grade supplements visit Dr. Nicholas Morgan’s Online Dispensary.