Hello ladies and gentlemen.  So good to be back.  If you are wondering where I have been, I have been writing up a storm, just not here on this blog.  Today was the deadline for some projects I have been writing so I should have more time now.

I also managed to complete a guide to crowdfunding that I have been working on, How to Kickstart Your Dream, All You Need to Know About Crowdfunding, uploaded to Amazon last week.  You can now purchase it for the Kindle for $ 2.99.  If you have an idea and need funding, it is a must read.  Also, watch for a feature on crowdfunding starring moi (that's French for me) in the Greenville News coming up soon.  Will let you know when I know!  Also, check out my project at indiegogo let food be thy medicine.  I have 45 days to raise $ 19K so that Anderson, SC can be the first city to have a restaurant dedicated to eating smart, anti-aging gastronomy.

I have not been steadfast with my balance of a 60/40 goal, alkaline producing food to acid producing food.  As is usually the case when I am working on a project, I forget to plan meals ahead.  That is a sure way to wander from the intended path because it is much faster and easier to grab a sandwich or chips than it is to make a salad.

And although I have not lost as much weight as I would like to have lost, this morning I was 4.5 lbs lighter than when I started.  Still have pain at the base of right thumb, about a 4, now, and mild muscle spasms continue off and on between my ribs which are easily inflamed with exercise.  With 24 days left, we'll see what happens if I am diligent from now on.  All other sites of pain and tightness are gone.

Tomorrow day 33 menu

Breakfast:  Hard boiled egg, whole grain toast, fresh strawberries and black coffee
Lunch:  Leftover chicken thighs without the skin, brown rice, arugula and tomato salad
Dinner:  Chargrilled lamb shoulder with raisin cinnamon sauce, steamed broccoli, mixed greens with radish and cucumbers

Buon Appetito and Buona Salute, Angela B

Wahooooooo... I've finally been noticed.  The Greenville News is coming to interview me this week for an article on anti aging gastronomy, crowdfunding and entrepreneuralism, three topics in which I have become well versed lately.  The writer agrees that Anderson needs .Beyond the Bull and also agrees when it comes to the mom and pop small business start ups, if you don't have the cash, you ain't gonna get it.  Thus, the drive to crowdfunders like kickstarter and indiegogo.  Will let you know what happens!

Buon Appetito e Buona Salute, Angela B

I saw an interesting slide show today on the Top Doctors Labs Facebook page.  The opening slide said Your beauty is not in question, your health is.  I then entered the term anti-aging into the Google search engine and there were thousands of hits for anti aging this or that for the face, but very few for anti aging in relation to health.  And in the top ten were 7 of mine from this blog. 

Although my blog is titled anti-aging gastronomy, it is really about the positive effect alkaline producing foods have on the human body, namely the prevention of chronic disease.  Or, inversely, it is about reducing the amount of inflammatory foods consumed, foods that promote chronic disease.

For those of you who are new to my blog, I am going to repeat my introduction and explanation to the philosophy in which I believe very strongly, that is---inflammation is the cause of chronic disease.  Although my field of expertise is not medicine, and I have been told by my personal physicians that “there is no scientific evidence that supports that”, there is a great deal of anecdotal evidence that does.   So, here is a repeat of my first post, from 23 days ago.

If you are reading this journal, I assume that you have the same interest as I have in the benefits

of eating foods that keep us young.  Sounds simple, but it is not.  The aging process is the replication of cells.   Cellular aging was once described to me in this way.   Think of your favorite photograph, a self portrait of you at your best.  Now make a photocopy.  You can see that it is not exactly as perfect as the original.  Now take the copy and make another copy.  You can see this one is even less perfect than the second one.  The sharpness dulls, the contrasts lessen.  Now take that copy and make another copy and so forth and so on.  That is what happens to our cells as they replicate.  So, you can see that if we cause them to become damaged or imperfect, as they replicate, the damage and imperfections are magnified time and again.   That is why at fourteen years old we are well and physically fit eating a diet of hamburgers and fries, but at forty years old, not so much.  

I am a writer of songs, screenplays, poems and novels.  And, although I have never been published or produced, it is not that I am not good at it, it is that I choose to live a life which excludes networking and living within the culture of similar writers, producers and others.  So, as a substitute I have turned my creativity to food and with a dollop of scientific inquiry I have arrived at a place in my life where I long to share what secrets I have learned to the benefit and longevity of mankind.  Oh, I am also a chef!

In the next 57 days I am going to eat my way to the best health I can be.   I have started and stopped this journey a number of times, having a specific goal, but never quite making it, as life often happens to interfere.  I have in the last four years, shed 40 pounds, rid myself of joint pain and  swollen fingers and feet,  reduced my glucose from 109 to 85, lowered my cholesterol to normal levels, reversed hypothyroidism, and eliminated those pesky so called “age” related symptoms such as short term memory loss, dry skin and hair loss.   Now I am going to attempt the last lap.   My final goals are simple, using the anti aging gastronomy that I have developed, I am going to lose the last 15 pounds and be totally free from all pain.

Four years ago my medical history described me as pre obese, pre diabetic, pre hypertensive, pre high cholesterol, pre hypothyroid and pre…    I was suffering from symptoms of non specific origin (although my physicians were quick to assign labels such as adult onset diabetes, hypercholesterolemia, hypothyroidism, adult onset asthma, psoriatic arthritis, rheumatoid arthritis, and pseudo gout ), symptoms that included swelling in knees, fingers and ankles, and muscle pain that “moved” from neck to upper back, lower back, hips, knees, and ribs.  I had extreme fatigue, chronic sinusitis, hair loss, dry skin, occasional short term memory loss (searching for forgotten words), prone to skin infections that sometimes abscessed and my weight had ballooned out of control.  I had none of these problems in my past history.  Always the skeptic, I rejected my physician’s offer of pharmaceuticals and glib assessment that my symptoms were due to my age.  And luckily took the advice of my wise and learned chiropractor who gently but persistently advocated for nutrition as a remedy.   I thank God every day that I decided to listen to my chiropractor and put my trust in food.  Her advice started me on a path to wellness.

Assuming that my chiropractor was correct when she suggested that my symptoms were the result of an inflammatory process, consuming too many inflammatory foods, I read everything I could find on the internet and at the library, on the relationship between pain and inflammation until I was convinced that inflammation was, in fact, the reason for my ill health.  Next, I read everything I could on the relationship between food and inflammation, food and pain, food and arthritis, food and diabetes, food and cellular aging.  I knew that if I was going to feel well again, the remedy had to be at the cellular level. 

 It didn’t take long to see the connection between my years of feasting on the western diet of meat and bread, meat and pasta, pasta and cheese and cheese and bread and my burgeoning weight, but it didn’t explain why the downward spiral of my health now and not at a younger age until I understood the process of cell replication that I have already explained.    I was convinced that my adult onset symptoms were in fact the result of years of consuming inflammatory foods even when I thought I was “dieting”.   Based on the philosophy that foods that are alkaline producing are anti inflammatory and those that are acid producing are inflammatory, I embarked on a dietary change that lead to the successes I have already described.  Now it is time for the final leg of my journey to be as well as I can be.

Acid producing food and alkaline producing food should not be confused with acidic such as a lemon is acidic.  The ph is determined by burning (similar to metabolizing) so it is not something you can assume, but can only get from a scientific table of tested foods.  You want to keep your body on the alkaline side to avoid inflammation.    The difficult part is creating interesting, flavorful, and feel good meals without the use of many of our favorites from our western diet.  For example, a hamburger patty and bun is 100% highly acidic.  Spaghetti and meatballs is 100% highly acidic as is pizza with pepperoni.   I was raised in an Italian/Scottish household where pasta of some kind was served almost every day unless we were eating beef and barley soup.  What is the food group with the highest acidic forming rating?  Grains!  What is the meat with the highest acidic forming rating?  Beef!  This created a challenge for me. 

The meals do not have to be 100% alkaline producing to have a profound effect.  I found that as long as I maintained a proportion of at least 60% of the meal to be alkaline forming, I was successful.   Most of the time, the plate was 75% alkaline and the rest slightly acidic.  It is not a matter of either or, but how alkaline or acidic producing as well.  For example, lemon and watercress are extremely high alkaline producing, while blueberries are alkaline producing but not as high as lemons.  So, knowing that, there are little tricks to having your cake and eating it too, so to speak.  If I want to have a glass of red wine which is acidic, I add a squeeze of fresh lemon juice and throw in the lemon too. 

I have an idea that I can make a difference to the community in which I live.  I have found the upstate South Carolina to suit me well, so much so that I would like it to be the location of the first “eat smart” restaurant serving anti aging food which I am marketing as anti aging gastronomy.  The restaurant will offer the community an alternative to meat and bread and deep fried foods, a menu offering a higher proportion of anti inflammatory food choices.  It will also be a teaching kitchen, a place where those who share my philosophy can learn to prepare foods for an anti-inflammatory or anti-aging diet and an incubator for other food industry entrepreneurs who need help getting a start.    

I have been working for over a year to raise the other half of the funding that I need to open Beyond the Bull.   The name Beyond the Bull was chosen for several reasons.  First, the ingredients go way beyond beef.  It won't be missed, I promise.  Second, when you step inside, you must leave all the bull*** out on the sidewalk.  Third, as my culinary mentor and favorite instructor once told me, I wear my emotions on my sleeve so what you see is what you get---no bull.  Last, I am a huge fan of the equities market and have always been way beyond the bull.  And besides, it makes for a great logo!  The location is chosen, the plan is ready, the alliances have been made.  Anderson, SC could be the first restaurant in the nature to offer anti aging gastronomy.  If you want to learn more about Beyond the Bull and its progress, go to http://www.indiegogo.com/projects/97093?a=559839 .

Tomorrow’s menu Day 24 

Breakfast:  Poached egg on whole wheat toast, topped with tomato salsa fresca, half grapefruit

Lunch:  Spinach salad with apple cider vinaigrette made with a touch of mustard, black olives, crumbeled bits of hard boiled egg whisked, topped with some hummus and pickled red onion

Dinner:  Roasted bone in skin on, crispy chicken breasts, smeared under the skin with unsalted fresh sage butter, served with whole kernel corn, brown rice (red style with the salsa cooked in),  fresh steamed green beans and a side of cucumber, tomato and flat leaf parsley with lemon

Don’t forget the dried figs, apricots, sunflower seeds, almonds and fresh fruit between meals.  Eat smaller portions more often and don’t forget 6 16 oz glasses of water a day!

Next blog, the eating out nightmare!

Buon Appetito e Buona Salute, Angela B

Today was an awesome day!   I decided to make one more attempt to raise the funds I need to open an anti aging gastronomy restaurant , also known as “eat smart”,  in Anderson, SC.  For those of you who know me, you know I don’t stop until I get what I want.   It’s easy to “eat smart” at home, but most of us don’t eat at home.  We need better choices when eating out and it is my goal to be the first to provide it.  You can go to www.indiegogo.com where I will be launching my project to raise the second half of the funding I need.  You can also see me on youtube at  http://www.youtube.com/watch?feature=player_detailpage&v=_ZZPFtzwZo4 or just search for let food be thy medicine and look for indiegogo. 

Tomorrow’s menu Day 22

Breakfast:  scrambled eggs and salsa, whole grain toast, fresh blueberries and water, water, water!

Lunch:  canned tuna mixed with celery, black olives, scallions, Dukes mayo, and canola oil, with celery seed and lots of black pepper, over mixed green salad and topped with my favorite cucumber salsa

Dinner:  roast turkey breast with blueberry bbq sauce, sweet potato puree with lots of

cinnamon, marinated medly of roasted brussel sprouts, red peppers and onion, and a wedge of iceberg lettuce with green goddess dressing

Buon Appetito, Angela B

Wow, 6 days since my last blog post.  How time flies when you are having fun.  I have been offered a few writing gigs, one of which combines writing with food, my two favorite pastimes and have been busy with articles and recipes.  When I know where they will be posted, I will let you all know.  Back to my challenge!

Weighed in this morning and total weight loss is 3.0 lbs.  Doesn’t look like I am going to reach my weight loss goal of 15 pounds by Memorial Day, but I am not a quitter so onward I go.  As far as pain, I am still experiencing some minor muscle spasms (level 3 pain) in between my ribs in the middle back, and near my right shoulder blade.  And the pain at the bottom of my right thumb persists although it is still only about a 2.  Pain in the back is better with ice and stretching so I assume it is from the use of a new machine at the gym, a seated elliptical which has just been returned to use after being out of order for two months.  Although I have used it in the past for strength and stretching of upper and lower limbs, this was my first time back in the saddle and I think I worked too fast and too long for the first time back.  We’ll have to wait and see.

Menu for Day 20

Breakfast:  What?  PB and whole grain toast, you say?  Quel surprise!  Wait, I added half a grapefruit, as well.

Lunch:  4 oz of chicken salad prepared just the way I like it with celery, parsley, a touch of Dukes mayo, and scallions, vinegar and chopped pepper,  served on baby spinach and topped with fresh cucumber salsa, Yummm!

Dinner:  Baked haddock with tomato salsa fresca, more mixed salad greens, fresh tomato slices, sprinkled with fresh cilantro, a touch of tartar sauce I make with dill pickle, Duke’s, horseradish, lemon and lots of cracked black pepper, topped with pickled red cabbage

My basic pickling recipe is vinegar, jalapeno slices, a small amount of brown sugar and sea salt, bay leaf and whole peppercorns.  Thin slices of red onion are my favorite, but you can pickle green beans, red cabbage, cucumbers, radishes, and any of your favorite veggies that can be sliced thin enough to absorb the liquid but still stay crunchy.  It adds zing and an extra texture to any food. 

Buon Appetito, Angela B

After taking three days off, I’m back.  Writing for others sometimes, which I also do, takes all of my time so I have been neglecting my own blog.  Days 11 and 12 menus were borrring so you haven’t missed anything.  I weighed myself on Day 11 and the result was sad.  I had lost 1 lb.  Friends and family encouraged me and said how great that was, but, I was clearly disappointed.  I knew at this stage it would be a slower rate of weight loss, but 1 lb.? 

But, let’s not forget the first goal was to lower the amount of inflammation in my body and weight loss was a side benefit.   As of this morning, the only pain I experienced on waking was at the base of the right thumb and I would give it about a 2.  That, is definitely a big improvement and the result of the higher ratio of alkaline producing foods.  Imagine in 43 more days how much better I will feel?

Back to weight loss.   Time for an adjustment.

First, I am going to reduce the amount of the starchy carbohydrates to ¼ cup at dinner time.   If I am hungry before bedtime, I will cut that to a 50 calorie snack, maybe a few almonds instead of the popcorn which is inflammatory.  And second,  I am going to eliminate all dairy (no more pot de crème) EXCEPT the cream with brown sugar in my coffee and an occasional pat of unsalted butter.  I said occasional. 

Menu for day 13, today

Breakfast:  Coffee with cream, brown sugar and cinnamon the usual peanut butter and whole grain toast, fresh strawberries

Lunch:  Roasted chicken breast, steamed broccoli and tomato, cucumber and basil salad, oil and vinegar

Dinner:  Haddock filet, roasted with lemon, unsalted butter (I know it’s dairy), Italian flat leaf parsley and lots of black pepper, mixed green salad with creamy raspberry vinaigrette (small amount of goat cheese, not cow), steamed medley of yellow and green squash and onions

Menu Day 14

Breakfast:  Black coffee, scrambled eggs with tomato salsa fresca (lots of cumin and cilantro), whole grain toast

Lunch:  Tuna salad on arugula with raw unsalted sunflower seeds, oil and vinegar, fresh strawberries

Dinner:  Twice roasted eggplant with garlic granules, black pepper and toasted sesame seeds, chicken livers with raisin sauce over salt and vinegar kale, mixed green salad with oil and vinegar

For those of you who are following along for your good health or to support me in this challenge (and I know you are there from the analytics), give me a shout out and let me know how you are doing on your challenge as well. 

Buon Appetito, Angela B

Menu Day 9

Leftovers!  Breakfast:  peanut butter and whole grain toast

Lunch:    Tomatoes, chicken breast and arugula

Dinner:  Leftovers for my hubby and Digger… for me,  tuna salad on mixed greens, yellow squash and garlic sauteed escarole

Weigh in tomorrow!

Still snacking on dried apricots, dried figs, cucumber, celery, nuts and seeds and no starchy carbohydrates after dinner.    Still drinking 6 glasses of water a day.  Pain in right thumb is a 3, tightness in left knee and upper right arm is gone, pain in right ankle is gone.  Still having mild muscle spasms in ribs and upper back. 

Menu Day 10

Breakfast:  two eggs scrambled with tomato salsa fresca, whole grain toast

Lunch:  tuna salad with cucumbers on arugula, sunflower seeds, oil and lemon

Dinner:  4 oz of sesame tuna steak,  pickled onion, raisin sauce, quinoa, scallions and mushrooms, yellow squash, iceberg wedge with basil green goddess dressing

Buon Appetito, Angela B

Menu Day 8 Happy Easter to All

Breakfast:  coffee, multigrain toast with peanut butter               

Lunch:  2 oz chicken salad over mixed greens, peppers and tomatoes, oil and vinegar  (light lunch and early dinner)

Easter dinner:  Red wine, goat cheese stuffed Portobello cap, 4 oz of chargrilled tuna with warm blueberry ginger sauce and arugula, ½ cup of whole grain angel hair pasta with meat sauce,  4 oz baked ham with peppered raisins sauce, garlic sautéed escarole and mixed green salad with sour creamy raspberry vinaigrette,  4 oz chocolate pot de crème with fresh strawberries.  Whew, that’s a lot of food, but still heavy on the alkaline side!  Thank goodness there are no more holiday meals before my deadline!

Buon Appetito, Angela B

Forgot today is Good Friday when I created the menu for today, day 6.  I am substituting tuna salad, made with lots of celery, scallions, horseradish and black pepper to substitute for  the chicken, topped off with the cucumber salsa and mixed greens and tomato salad.  Yum!  Tried half of one chocolate pot de crème for lunch dessert today.  Mouthwateringly delicious with just enough heat from the chilis.  Definitely a recipe to keep.

Menu for Day 7

Breakfast:  coffee with cream, brown sugar and cinnamon,  scrambled egg with tomato salsa and whole grain toast

Lunch:  chargrilled chicken breast, pickled red onion, on mixed greens and tomatoes,  oil and vinegar

Dinner:  Glass of red wine, sweet potato,  and sausage stuffed poblano (roasted),  ancho chili aioli, sage fried corn, salt and vinegar kale, side of arugula, black olive and scallions with lemon and oil

Buon Appetito, Angela B

No cocktails or wine today.  I am working on a new recipe for chocolate crème brulee (without the brulee, so I guess it would be a chocolate pot de crème) using cayenne, cinnamon, and dark chocolate (cocoa).   It kind of reminds me of a mole sauce.  A 4 oz serving is comparable to one egg yolk and 2 oz of heavy cream.  If that is the only dairy for the day, that’s not bad!  And since crème brulee is not something one would eat every day, even better.  Would like to know what you think?

Menu for Day 6

Breakfast:  Coffee black with cinnamon, scrambled eggs and whole grain toast  (boring, but traditional breakfast foods are all taboo).

Lunch:  chargrilled chicken breast, pickled red onion, on mixed greens and tomatoes,  oil and vinegar

Dinner:  Spinach stuffed flounder, cucumber salsa, brown rice, wedge of iceberg lettuce with basil green goddess dressing

Buon Appetito, Angela B

P.S.  Will let you know tomorrow how the brulee came out!