An update of things I’m learning at Natural Gourmet

Mind you, this is only the stuff I learned the first week I came back from the vacation that I never got around to posting! (My brain is still bursting with some more  wonderful information, which will be in another post)

  1. Invest a little extra money on quality ingredients. This not only improves the quality and taste of the food, but also maximizes their health-supportive benefits! Grass-fed meats, organic dairy products, seasonal fruits & vegetables and high quality salts.
  2. Be mindful of the amount of sugar you’re consuming. It seems to be hidden in a variety of packaged snacks, breads and condiments. It is especially in foods that have had their natural occurring fats removed or decreased. Foods that increase the response of glycemic are usually low in fat, protein and fiber, as for slowing down the glycemic index they are foods higher fat, protein and fiber. Don’t be fooled by the words “organic” or evaporated cane sugar; sugar is sugar, and eating an excessive amount of sugar can cause insulin resistance -> pre diabetes and eventually diabetes. If someone already has diabetes and want a treat they should try natural grain sweeteners such as barley malt and brown rice syrup. To limit sugar intake slowly decrease the amount you’re consuming by making sure you’re eating enough high-quality protein, fat and carbohydrates throughout your day. Start the day right by eating a well-balanced breakfast, trade candy for sweet tasting vegetables (ie: carrots, sweet potatoes and beets) and incorporate healthy mini-meals in between your meals.
  3. Be sure to eat a lunch that balances and complements what you’ll be cooking and tasting in class. Example: a colorful salad with a protein on grain day! (Yesterday there was at least eight different grain dishes. It was a bit overwhelming. I didn’t try all of them but after trying my share of polenta, quinoa salad and millet croquettes, I was so happy choosing a salad instead of a sandwich for lunch!)
  4. Expansive energy moves away from the center while contractive energy moves to the center. In order to have good energy, and balance in our bodies we need to eat foods that are both expansive and contractive.  Expansive foods are usually sweeter in taste, soft in texture and are cooked less if at all. And contractive foods are hard, dense, and salty and are more cooked.
  5. If you wake up with a sour taste in your mouth you’re probably very acidic. To help alkalize your body try drinking lemon water a half an hour before eating breakfast.

There were a million other things I learned this week, especially through my practical classes but this is just an idea of the heavy dose of information I gain in a span of one week. Because the information is so interesting to me, I find it all easy to digest and am not complaining at all; in fact I am really looking forward to the next couple of months!



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