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Authors: Carol Svec

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BOOK: Food Cures
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  1. In a large pot over medium-high heat, combine the broccoli, cauliflower, carrots, zucchini, onion, broth, and salt (or salt substitute) and pepper to taste. Cover and bring to a boil. Reduce the heat and simmer, stirring occasionally, 1 hour.
  2. Add the oatmeal and mix thoroughly. Simmer, stirring occasionally, 40 minutes longer. With an immersion blender or in a food processor or blender, puree the soup. Serve hot.

PER SERVING

86 calories, 6 g protein, 16 g carbohydrate, 0 g fat, 0 mg cholesterol, 386 mg sodium, 4 g fiber

WHOLE WHEAT PENNE
WITH SEA BASS AND PEA SAUCE

This meal tastes as decadent as it sounds…but it is low in calories and simple to prepare. If you prefer, substitute shrimp or wild salmon for the sea bass.

 

Makes 8 servings (1½ to 2 cups per serving)

1

 

package (16 ounces) whole wheat penne (or other preferred shape)

4

 

tablespoons extra-virgin olive oil

½

 

medium onion, chopped

2

 

cups fresh or thawed frozen peas

2

 

cups low-sodium vegetable broth,

 
 

Salt

 
 

Ground black pepper

¾

 

pound sea bass, cut into ½″ dice

4

 

plum tomatoes, peeled, seeded, and diced

1

 

teaspoon chopped fresh parsley

  1. Cook the pasta in a large pot of boiling water 8 minutes, until al dente. Drain and keep warm.
  2. Meanwhile, in a saucepan, heat 1 tablespoon oil over medium-low heat. Add the onion and cook about 3 minutes, until softened. Add the peas and broth, and bring the mixture to boil. Simmer for 5 minutes. Working in two batches, transfer the broth mixture to a blender or food processor, and puree. Return to the saucepan, and season with salt and pepper to taste, and keep warm.
  3. Heat the remaining 3 tablespoons oil in a large skillet over moderate heat. Add the sea bass and cook, stirring, 2 minutes, until almost cooked through. With a slotted spoon, transfer sea bass to a bowl. Add the tomatoes to the skillet and cook for 5 minutes. Return the sea bass to the skillet, and season with salt and pepper to taste. Add the cooked pasta and toss to coat.
  4. To serve, ladle some of the warm pea sauce into each serving dish and mound some of the sea bass and pasta on top. Garnish with parsley.

PER SERVING

359 calories, 18 g protein, 51 g carbohydrate, 9 g fat (1 g saturated), 17 mg cholesterol, 520 mg sodium, 8 g fiber

CHOPPED CHICKEN SALAD
WITH APPLES AND WALNUTS

This salad is delicious, and provides generous amounts of protein, high-quality carbs, soluble fiber, and 80 percent of your daily requirement for folate.

 

Makes 1 serving

1

 

to 2 cups chopped romaine lettuce

4

 

to 5 ounces chicken breast, cooked, cooled, and chopped

½

 

cup canned chickpeas (garbanzo beans)

½

 

medium Fuji or McIntosh apple (with skin), chopped

¼

 

cup chopped cucumber (with peel)

¼

 

cup chopped tomato

¼

 

cup chopped avocado

¼

 

cup chopped celery

2

 

scallions, finely chopped

1

 

tablespoon chopped walnuts

2

 

to 4 tablespoons reduced-calorie raspberry vinaigrette

Place the lettuce in a large bowl. Add the chicken, chickpeas, apple, cucumber, tomato, avocado, celery, scallions, and walnuts. Drizzle with the vinaigrette and toss to coat.

PER SERVING

569 calories, 44 g protein, 53 g carbohydrate, 23 g fat (2.5 g saturated), 91 mg cholesterol, 700 mg sodium, 14 g fiber; plus 320 mcg folate (80% DV)

CHAPTER 14
MIGRAINE HEADACHES

O
ne of my friends describes her migraines as a pain storm that splits her skull across her right temple, liquefying her brain until it feels like it’s oozing out through her ears. The sound of a phone ringing is like a cartoon frying pan slamming the top of her head. Bright light is like a paintball gun filled with needles shot straight through her eyeballs. Once they strike, these intense, throbbing headaches last anywhere from a few hours to three days. For however long the migraine lasts, all she can do is take rescue medication, lie in a darkened room, and wait for the incapacitating pain to resolve.

About one of every ten Americans has had at least one migraine. Some experience an
aura
that presages the coming pain. An aura is typically some unusual visual experience, such as blind spots, distortion, jagged lines running through the visual field, sparkling or flashing lights, or enhanced color or depth perception. But some auras can cause a feeling of pins-and-needles in arms or legs, speech difficulties, excessive thirst, sleepiness, food cravings, or unexplained mood changes, particularly feelings of depression and irritability. More often, however, there is no warning before the pain sets in.

Migraine headaches usually start on one side, but often spread and encompass the other hemisphere too. During an episode, most migraine sufferers become extremely sensitive to light and sound, and some may vomit or feel nauseated. Migraines can come just once or twice a year, or several times each month. My friend used to get migraines three times a week. Working with her doctor she was able to find the right preventive medication, and cut the frequency by half. A real improvement, but that still meant six migraines a month. Then, after identifying and eliminating food triggers from her diet, the number fell to about one or two.

You’re probably thinking, “That’s great for her, but how much pain relief can
I
expect?” Unfortunately, no one can say with any certainty. Everyone has different triggers, so what worked for my friend may have no effect on you. However, everything mentioned in this chapter helps some people. I recommend that you try everything, keep what works…and never lose hope that you’ll someday be able to avoid or control your headaches.

FAQS

I’ve figured out how to avoid my trigger foods at home, but eating out seems like a chore. Do you have any guidelines for foods to avoid, or foods that are safe to eat in restaurants?

 

It’s safest to avoid the following: cheap buffets that leave food sitting and use suspect ingredients; Chinese food due to added MSG and soy sauce; Japanese food due to soy sauce, tofu, and miso; Mexican food due to the assortment of dishes with beans, cheese, and sour cream (and guacamole!). Your safest bets are high-quality American, seafood, or Italian restaurants. My suggestions for relatively safe ordering include:

  • Grilled chicken or fish (request no MSG or vinegar, and ensure the dish does not contain citrus juice)
  • Steamed or sautéed vegetables in olive oil and garlic with a plain baked potato (or sweet potato or rice, preferably brown)
  • Pasta with broccoli and grilled chicken tossed in an olive oil-based sauce
  • For dessert, a non-chocolate treat like strawberries with whipped cream, rice pudding, or herbal tea with plain biscotti

WHAT AFFECTS
MIGRAINE HEADACHES?

Migraines are a mystery. Scientists don’t know precisely what causes them or what exactly happens in the body once a migraine is triggered. They believe that there is a genetic component, and that the headaches are a result of abnormal functions in certain brain structures. Early research suggested that migraine headaches were caused solely by changes in the way blood vessels in the head dilated and constricted. Now, scientists understand that while blood vessels are part of the migraine process, they are just one event in a cascade of events. For example, we know from brain scans that during migraine headaches there is increased blood flow in the brain stem and the cerebral cortex. Inflammatory chemicals, such as substance P, and other substances are released; nerve centers are stimulated; and there are changes in levels of brain chemicals called neurotransmitters. The main lessons are that migraines are physiologically complex, and that they absolutely, positively are not “all in the mind” of the sufferer.

But for our purposes, the more important questions are: What sets off the headache in the first place? And, Can it be stopped? Migraines are triggered by specific factors, many of which are understood…but what triggers one person’s headache may not affect you in the least. The most common triggers are:

Foods.
Many everyday foods are big,
big
triggers. I provide a specific list in the next section.

Stress.
When we are stressed, our bodies react physically—muscles tense, hormones become elevated, and migraines can be triggered.

Hormonal changes.
Because estrogen and progesterone are such potent migraine triggers, women are nearly three times more likely than men to experience migraines. In fact, there is a subset of headache known as the
menstrual migraine
, which can occur one or two days before the start of a woman’s period, or during the first day or two of her period. Women with hormone triggers can take comfort in knowing that many women whose migraines are primarily menstrual find that they get complete relief after menopause.

Intense sensory stimuli.
Bright light, loud noises, and strong smells—such as cleaning chemicals, cigarette smoke, raw onions, and perfume—can trigger migraines.

Physical exertion or abrupt lifestyle changes.
Jumping into an extreme exercise program can cause migraines, as can sexual activity, changing sleep patterns, alternating work shifts, or anything else that breaks your body out of its normal rhythms. If you push yourself in a demanding job all week long, you’ll be more likely to get a migraine when you finally slow down over the weekend. On the flip side, if you enjoy a weekend with a little too much fun, you may develop a Monday migraine.

Environmental factors.
Some people get migraines when there are changes in the air…literally. Their headaches coincide with the arrival of thunderstorms, sudden changes in altitude or barometric pressure, wind storms, seasonal changes, pollen levels. Others are sensitive to the switch to daylight savings time or travel across time zones.

Medications.
Medications can have a wide range of side effects, so it is no surprise that some can cause migraines. You need to be especially wary of antihistamines, decongestants, blood pressure medications, oral contraceptives, hormone replacement therapy, and prescription pain medications. Interestingly, migraines can also be triggered if you stop taking prescription or over-the-counter pain medications (such as aspirin, acetaminophen, or ibuprofen), a phenomenon called rebound.

Some neurologists believe that all those trigger factors can be additive. They theorize that everybody has a tolerance limit for triggers, and once that limit is exceeded, a migraine is in the near future. If you have extreme sensitivity, then a single mild trigger may be enough to cause a headache. But if you have a greater tolerance, it may take two or three triggers occurring in close succession to push you past that limit. So you may be just fine if you have to use strong-smelling cleaning products. But if you clean, and then a thunderstorm hits, that combination of triggers may be enough to send you over the top. That’s why it is critical to try to eliminate as many potential “controllable” triggers from your life as possible.

HOW FOOD AFFECTS MIGRAINE HEADACHES

The most important role food plays in migraines is as a trigger. Not all the foods on my list will cause migraines in all sufferers, and some people have no food sensitivities. In order to determine what your particular triggers are, I recommend keeping a migraine diary for at least three months. If you discover that one of the foods listed here is a trigger for you, then you know that you should avoid that particular food if you want to remain pain free.

It’s important to remember, however, that you and your migraines are unique; what causes headaches for someone else might be perfectly safe for you. Don’t eliminate foods permanently without confirming that they are triggers…many of the foods on this list contain healthful nutrients.

POSSIBLE TRIGGER FOODS: THE ANTI-GROCERY LIST

I tell my new migraine clients to eliminate every potential food trigger from their diets for at least one month. Note whether your migraines improve. Then, add back one food at a time…no more than one new food every two days. If you get a migraine within 24 hours of eating the add-back food, stop eating it again. (When you get through the whole list, you can always test it again if it is a particular favorite.)

FRUIT

Apple juice and cider

Apples (red-skinned only)

Bananas

Citrus fruits (oranges, grapefruit, lemons, limes, tangerines, clementines, pineapple)

Citrus juice (orange, grapefruit, lemonade, pineapple, and other citrus blends)

Dried fruits (including apricots, figs, prunes, dates)

Grapes (and grape juice)

Papaya

Passion fruit

Pears (red-skinned only)

Plums, red

Raisins

Raspberries

VEGETABLES

Avocado

Beans (fava, lima, navy, broad beans, lentils)

Canned tomato sauce

Canned vegetables

Eggplant

Onions (can be used for flavoring, but not to eat)

Peas

Pickles

Relish

Sauerkraut

Snow peas

Tomatoes (not often)

FISH

ALL cured, smoked, canned, pickled, or aged fish

Anchovies

Caviar

Lox

Pickled herring

Sardines

MEATS

ALL cured, smoked, canned, pickled, or aged meats

Bacon (including beef, pork, and turkey)

Beef (all cured, smoked, canned, pickled, or aged)

Beef jerky

Bologna (including beef, turkey, and low-fat)

Chicken (all cured, smoked, canned, pickled, or aged)

Corned beef

Deli meats (cured or smoked)

Ham (canned, cured, smoked, pickled, or aged)

Hot dogs (including chicken, turkey, and soy)

Liver and liverwurst

Organ meats (such as kidneys or liver)

Pastrami

MEATS

Pâté

Pepperoni

Pork (all cured, smoked, canned, pickled, or aged)

Salami

Sausages (including beef, chicken, turkey, and soy)

Turkey (all cured, smoked, canned, pickled, or aged)

Turkey jerky

SOY

Miso

Products made with soy protein isolate (check labels!)

Soy sauce (including reduced-sodium)

Tempeh

Tofu

NUTS AND SEEDS

All nuts

All nut butters

Seeds (pumpkin, sesame, sunflower)

DAIRY

Aged cheese (including Cheddar, bleu, Brie, Camembert, Parmesan, Gouda, Gruyére, mozzarella, provolone, Romano, Roquefort, Swiss, Stilton, and all other aged or “moldy” cheeses)

Buttermilk

Chocolate ice cream

Chocolate milk

Chocolate pudding

Foods prepared with cheese (check labels)

Sour cream

Yogurt

GRAINS

Bagels

Baked goods with yeast extracts (doughnuts, coffee cake)

Yeast bread, freshly baked

MISCELLANEOUS

Additives (check labels and avoid if products have MSG, HVP, HPP, kombu extract, or natural flavorings)

Alcohol (especially beer, red wine, sherry, and vermouth)

Chocolate

Cocoa

Coffee

Diet beverages/products that use the artificial sweetener aspartame (also known as NutraSweet and Equal)

Soft drinks (Red Bull, Mountain Dew, Coke, and others; check label for caffeine)

Tea (green and black)

Vinegar (especially balsamic and red wine vinegar, including salad dressings and condiments made with these vinegars)

Yeast extract

BOOK: Food Cures
11.87Mb size Format: txt, pdf, ePub
ads

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