Cyd Notter – Cyd Notter

CBD (Cannabidiol) Oil – Use Caution

August 16, 2018 by Cyd Notter Leave a Comment

Have you heard about the hot new product called CBD oil?

CBD Oil is extracted from hemp or marijuana plants, and is touted as a non-intoxicating product that will help treat anxiety, depression, seizures, inflammation, sleeplessness and much more. State laws vary with regard to legalization.

THC (tetrahydrocannabinol) and CBD (cannabidiol) are the two most well-known compounds in marijuana. Researchers have long known that THC is responsible for the famous cannabis high, but CBD doesn’t work on the same brain receptors, and will therefore not provide that affect.

But the experts are saying “Hold your Horses” before using this product. Not only is there scant evidence to support the health claims, the mislabeling of the product is huge concern. The oil is classified as a dietary supplement, which means it’s not subject to much regulation, nor is it FDA approved.

In this video, Dr. Pam Popper explains that the mislabeling of the various brands makes it hard to do a credible benefit/risk analysis. Sample testing of what’s out there reveals that over 55% of the products either have none of what they claim to have, or they contain THC (which it’s not supposed to have) which can show on at a drug test. Plus there are side effects to ingesting CBD oil. Her comments begin at the 5:33 mark in the video.

Here’s what Web MD has to say – they apparently agree with Dr. Popper’s assessment.

After doing some digging on my own, it’s obvious that CBD (Hemp) Oil is very controversial and the studies are not conclusive. Please think twice – or use extreme caution – if this is something you’re considering!

Don’t abandon wisdom, and she will watch over you;
love her, and she will guard you. (Proverbs 4:6, HCSB)

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19 Plant-Based Cardiologists

August 16, 2018 by Cyd Notter Leave a Comment

I recently attended an encouraging presentation at the Rush-Copley Heart Institute in Aurora, IL.

The presenter was cardiologist Dr. Steven Lome, and his talk was titled “Preventing and Reversing Heart Disease and other Chronic Disease.”

Watch the presentation here.

Dr. Lome shared his personal journey of losing 100 pounds, and how his eyes were opened to the cure for heart disease when he watched the “Forks over Knives” documentary several years ago. He confirmed what we already know, which is that medical doctors are not trained in nutrition!

Here are a few takeaways from Dr. Lome’s talk that I’d like to share:

Our medical system maintains chronic illness (there’s no profit in healthy patients)
America’s 3 main food groups: 63% processed food, 25% animal products, 12% plants (and that includes ketchup and fried foods)
There is NO safe dietary amount of cholesterol, trans fats, or saturated fat. Our requirement for saturated fat is ZERO.

Dr. Lome’s in-depth presentation was spot on in demonstrating how a whole food, plant-based diet with no added oils is the ideal plan for the healing and reversal of heart disease.

The most encouraging thing I heard is this: There are now NINETEEN plant-based cardiologists at Rush-Copley! How exciting to know that the power of nutrition is making great strides.

Dr. Lome shared a quote by Dr. Kim Williams, past President of the American College of Cardiology and chief of cardiology at Rush University:

“There are two kinds of cardiologists: vegans and those who haven’t read the data.”

More information about Dr. Lome can be found at his website: www.heartstrong.com. He’s also a co-founder of a Chicago-based Meet-up group called Chicagoland Plant-Based Nutrition Movement, where you’ll find events and social gatherings which may interest you.

A wise person will listen and continue to learn,
and an understanding person will gain direction. (Proverbs 1:5, GW)

Is a Hot Dog Really Worth it?

August 9, 2018 by Cyd Notter Leave a Comment

Hey there ~ I recently submitted the below ‘Letter to the Editor’ to two local newspapers. Please share this vital information with your family and friends.

Dear Editor,

Summertime. The season of cooperative weather, gardening, and enjoying our favorite outdoor activities. Between Memorial Day and Labor Day, summer is also known as “peak” hot dog season. Not only are hot dogs regularly served at our social gatherings and picnics, they’re available at festivals, baseball games, store parking lots, fund raisers, and gas stations.

The red tubes filled with a variety of meat pastes, fillers, salt, preservatives, nitrates and flavorings are especially celebrated in hot dog eating contests on National Hot Dog Day. According to marketplace.org, Americans consume around 20 billion hot dogs each year (that’s over 70 per person), with 150 million being eaten on the fourth of July alone.

The public is largely unaware of the connection between processed meats and the very real cancer risk. The American Institute of Cancer Research wholeheartedly agrees with the World Health Organization’s report that processed meats (hot dogs, bacon, sausage, pepperoni, ham, jerky, deli meats, and anything smoked or canned) are ranked in the highest cancer-causing category, along with asbestos, arsenic and tobacco.

Processed meats are KNOWN carcinogens (not just linked to cancer, but initiators of cancer). One daily hot dog, 2 slices of bacon, or one smoked sausage increases the risk for colon cancer by 18%. And that’s just for one portion. All other meats, such as beef, chicken and pork, are ranked in the “probably causes cancer” category.

Processed meats also raise the risk of stomach, prostate and pancreatic cancer. Yet we continue to promote eating a food that’s a bigger contributor to cancer than smoking. I continually strive to raise awareness of the connection between diet and disease by awakening people to the health risks of the Standard American Diet (SAD). The colorectal cancer rates have doubled in recent years in younger adults, and I urge local organizations who sell processed meats, host social events or promote contests to take these matters seriously. Diet is the biggest determinant of our health (greater than genetics or environmental exposures). A whole food, plant-based diet is your best defense in the prevention and reversal of our ever-growing disease rates.

Cyd Notter
Nutrition Educator

Brain Fog: Real Condition or Selling Tool?

August 2, 2018 by Cyd Notter Leave a Comment

Today I’m sharing an article about “Brain Fog” that I found to be quite enlightening.

I’ve heard of having a Brain Warp (being hungry or irritated) and I’ve heard of Pump Brain (a condition following surgery). I can even relate with being a Space Cadet, a Scatterbrain or having a Senior Moment every now and then. But Brain Fog was a new one on me.

I know, I know. We all have our moments of temporary memory lapse or times when we’re not concentrating well. But what is Brain Fog? What causes it? What are the symptoms, and how is it diagnosed? What are the treatment options? Except for a very few conditions where Brain Fog may legitimately co-exist, is Brain Fog even for real?

Well, guess what, brain fog may be just another selling tool for certain proponents of alternative health care and/or high fat diets. When Dr. Pam Popper of Wellness Forum Health decided to look into this issue, she discovered several websites hosted by doctors and paleo advocates who affirm this condition – along with its lengthy list of symptoms that could apply to everyone on any certain day. Each website lists their own ‘root causes’ of brain fog, and what the recommended treatment should be. To say that some of these claims are doubtful would be kind.

She then decided to search for published studies on brain fog as a stand-alone condition, and could not find any. One doctor on the above referenced websites even admits that he has not found much medical research or any clinical studies on brain fog.

I won’t spoil the fun. Read the article for yourself, and then remember how important it is to do your own research before falling for questionable “conditions” which are basically being promoted to sell you a service or product. Please investigate the claims made on the websites you’re following. If they don’t cite any credible, independent research, beware.

Having said all of the above, if you’re concerned with brain fog that’s associated with disease (such as Alzheimer’s disease), your best protection is a whole food, plant-based diet without added oils. Diet is critical when it comes to brain health – not only to prevent dementia, but stroke as well.

Here are a few resources:

Dr. Neal Barnard’s Power Foods for the Brain. (I offer an entire class on this topic).

Dr. John McDougall’s article on Chronic Aluminum Poisoning.

Dr. Michael Greger’s article/video on How to Prevent Alzheimer’s with Diet

Set your minds on things that are above, not on things that are on earth.

(Colossians 3:2, ESV)

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Strawberry Rhubarb Crisp

July 26, 2018 by Cyd Notter Leave a Comment

For the first time in my entire life, I have baked with rhubarb. Now I’m wondering what took me so long!

Even though it’s something I rarely eat, I have always LOVED anything Strawberry Rhubarb (pie, crisp, crumble, whatever). So when I came upon this easy recipe, I decided to finally give it a try.

Distance prevents me from shopping at Whole Foods very often, but I made the trip last week and discovered they had both organic rhubarb (already pre-cut) and organic strawberries on sale. That made the recipe even sweeter!

Strawberry Rhubarb Crisp

3 cups diced rhubarb
1 pound strawberries, hulled and sliced
1/2 cup sucanat (natural cane sugar), divided
1/2 cup plus 2 TBS whole wheat pastry flour, divided
1/4 cup pitted and chopped Medjool dates
1/2 cup rolled oats
1/2 cup chopped walnuts
3 TBS orange juice

Preheat oven to 375. Line a 9×9 pan with parchment paper and set aside.
In a large bowl, combine rhubarb, strawberries, 1/4 cup sucanat, 2 TBS flour, and the dates.
In a separate bowl, mix the rolled oats, remaining 1/2 cup flour, remaining 1/4 cup sucanat, walnuts and orange juice. Evenly spread fruit mixture into pan. Top with oat mixture, spreading evenly. Bake 35-40 minutes until golden brown and bubbly. Spoon into bowls and serve warm.

I used a 9×9 silicone pan, so no parchment paper was necessary. I highly recommend this easy recipe….it’s one that’s even special enough for company 🙂

He gave plenty to drink to those who were thirsty.
He filled those who were hungry with good food. (Psalm 107:9, GW)

Do you have a favorite rhubarb recipe? Would love to hear about it! Please reply here.

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