12/29/2015: Breathing; French Films about Food; Marketing

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strong>TRANSCRIPTION:

Hi, everybody I’m Caryn Hartglass and you’re listening to It’s, It’s, It’s All About Food, how are you? Well, last week I said I was going to tell you how I was later in the program, and I never did, so I am going to tell you now because when Gary and I did our show last week and it was a really fun show and I hoped you liked it we got some great feedback about it, we were both heading into really bad colds, and that’s how I was, that’s how we were. And it’s hard, it’s hard, when you have a cold and you feel like doing nothing and there’s so much looming around you that you want to do, but then all of a sudden then you don’t want to do anything, and I actually spent Christmas Eve doing exactly that. I was a zombie, horizontal most of the time couldn’t do anything, and I’m on the mend and I’m grateful for being on the mend. You know there’s nothing like when you bang your head against the wall how good it feels when you stop right, not that I am recommending banging your head against the wall, but a simple thing like a cold you really appreciate not having one. And that’s a little thing I always talk about breathing and how good breathing can be. It’s the important thing we do, because when we stop breathing the game’s over. We can stop drinking water a little while and we got a few days where we could do that and we can stop eating and do that for a long time surprisingly. If you’ve ever done a water fast or read about them some people can go a good forty days, two months, or more depending on how much fat or non-essential stores they have on their bodies. But breathing air we can’t live without, when you have a cold it’s so hard to breathe. And then when it lets up and it goes away, ah, breathing is so good. So once again I’m appreciating breathing and you know I always like to talk about food, there’s that expression ‘starve a fever’, ‘feed a cold’, ‘feed a fever’, ‘starve a cold’, basically if you don’t feel like eating that’s the best thing to do not eat when you don’t feel like eating, when you’re hungry, eat. So I don’t think there’s anything to that if one ways right or another, ‘starve a cold’, ‘starve a fever’, ‘feed a cold’, ‘feed a fever’. Basically it’s best to listen to yourself and there was a period during last week where I couldn’t eat anything. And that became particularly challenging around Christmas Eve which was really the height of my cold, and that’s when people started cooking, and people don’t do a lot of cooking, but they do so on the holidays. And I don’t normally notice what people cook in my apartment building because they don’t do a lot of cooking and we do a lot of cooking and our food fragrances overwhelm anything else they might be lofting in. But we weren’t cooking and I could smell a lot of unpleasant smells, when you don’t eat animals you may have noticed this, and you start to smell flesh being cooked it can be very offensive. And when you’re sick it can be very offensive. And when you’re sick it’s even more offensive and I was getting a lot of that which added to the fun. But there were some nice things about it. One is I really like to make a ginger lemon tea. And I ask myself why I don’t make it more often because it really is delicious and comforting. And I will put up a recipe for it very soon at responsibleeatingandliving.com where I live, but basically it’s just fresh ginger, grated ginger, lemon zest and lemon juice, and if you have a tea egg or tea basket for your tea pot you put that in there, and if you don’t you can just put it in the bottom of a pot, and add boiling water, and if you’d like you can sweeten it with a little agave, and it’s just so comforting, and it’s good for you too. That’s the kind of thing I like to drink and sip on when I’m not feeling quite right. Another thing that I like to do is use eucalyptus, the essential oil eucalyptus. When I was growing up very often when I wasn’t feeling well my parents would use Vicks Vapor Rub, which was like a petroleum jelly base with eucalyptus. And I like to make a much simpler version of that with vegetable glycerin and a few drops of the eucalyptus essential oil in it. You have to be careful because the essential oil can burn, and when you use it at full strength, it burns. So, it has to be diluted either in a glycerin or an oil, sometimes I just put a few drops in the bathtub and it’s like a giant vaporizer. And that helps, and its kind of fun when you’re not feeling good to use these simple things to help you feel better. There’s something cozy about it. Another thing I like to do when I’m ill is binge. And I don’t mean binging on food, but I got an opportunity to binge on some films, films about food. And I thought I’d mention a few of them. There was three in particular maybe you’ve seen some of them, the first one is “Chef” and that’s about a guy who is a great chef but ultimately he starts a few truck, the food in this film is not particularly food that I would promote, but very fun to see someone’s passion about food, preparing food, and all the love and attention that goes along into it, and I love films like that. I think we all, I don’t want to say all of us, but many of us like to watch food preparation especially when there’s passion in it. And then another great film, was a French film, in French it’s called, “Comme Un Chef” and in English, I think it’s called “Le Chef” or “The Chef” about a Michelin star chef who is being threatened by the owner of the restaurant to make things with less quality ingredients so they can make more money, a very popular theme, and unfortunately, a theme that affects all of our food system, making things faster, better, less quality, cheaper, that’s not good for us. I like stories that promote quality food even if it’s not the kind of food that I eat. Okay, this guy was classic French chef and he made a lot of things that were animal based, but he did have a passion for what he thought was quality ingredients, the young man that helped him support his dream and support his restaurant was really a lovely, lovely story. And then, the other movie was “Haute Cuisine” which in French means “High Cuisine”. And it was about based on a true story, although the movie was based on a true story about a woman who prepared meals in the private kitchen of Francois Mitterrand home when he was president of France and he had desired food like home-style cooking like his mother and grandmother used to make, and he had his staff hire this woman who was known for her home-style cooking, and again it was just another great story to see how stories, and culture, and memories, all link together with what we enjoy in food. And how quality food is so important it makes the experience so lovely. So I binged, I’m amazed about food. I wasn’t eating food, but I was watching people prepare food, and that’s funny because I talked earlier about fasting and about 15 years ago I did, a three-week water only fast, and if you’re ever interested in knowing more about that you can email me at info@realmeals.org I’ll be happy to share that experience with you. I did it primarily out of curiosity to see what it was like, it was something that my favorite doctor, Dr. Fuhrman recommends to every 5,10 years, which means I am due to do one because I haven’t done it in over 15. But what I mostly while fasting, and you’re not supposed to do a lot because you slow down, and everything moves fast around you, but I did a lot of walking and shopping in one particular store that sold housewares, and I bought bowls and teapots, and things related to food while I wasn’t eating. To me it’s all about food, but we’re coming back and that’s good news, and today we created some new recipes because that’s what we like to do for you. And we put up two new recipes today one is a Red Cabbage Pineapple Slaw, which we like to call, how did this Costa Rican pineapple get into my New York slaw. It’s made with red cabbage, and I’ve been learning a lot about red cabbage especially after talking with Dr. Michael Greger a few weeks ago, on this program, with his new book that came out, “How Not To Die.” But red cabbage, some people call it purple cabbage is a powerhouse packed with great nutrition. And we have this great red cabbage pineapple slaw we picked up a pineapple, say that fast picked up a pineapple [chuckle], and Gary created it and diced it in with the red cabbage and the combination is just spectacular and I am salivating right now thinking about it knowing I am going to have some later after the show is over. We also made a wonderful soup, it’s like a, it tastes like an enchilada although it’s a soup and you can get both of those recipes at responsibleeatingandliving.com, later in the program we have a great guest coming on we have Dr. Michelle McMacken and whenever she comes into the studio we will bring her on I am expecting her at least by 4:30 but if she gets in early, I am going to take advantage of that. I’m really excited to speak with her, she is absolute delight, and doing wonderful, wonderful things, and I hope this is the face, the new face of physicians coming out of medical community today, this is the doctor of the future at least in my image of what the future should be. Meanwhile, I am going to continue talking about some things I have been thinking about. Have you, I am sure you have, there are many people today, people in the how-to or self-help community, many are related to food, some are related to methods to feeling good, and they offer free webinars, I know I’ve been involved in a few, and some of them are really excellent, but you’ve probably noticed a pattern after the webinar something is sold, and sometimes it can be offensive, sometimes it can be very interesting and you want after this great webinar of information you want to get more and you want to buy the product. It’s something that I guess we need to do in the marketing world today especially, taking advantage of the online community, and the power of the internet, and free advertising, but it’s hard to know, how not to be taken by some of these marketing ploys. I know all of my time, my free time, and my not free time, learning about food, reading about food, and when I see someone’s product, or listen to some people’s offerings, videos, or whatever it may be, I can tell whether the information is good or not good, based on all the science that I read I know it’s not as easy for many people, that’s a challenge with some of these marketing methods because they can be really slick, they can be really convincing, and then you end up making the person promoting rich, and the product is not very good. I was reviewing some products recently, and I was surprised at some of the things I discovered by some of them because some of these people can sound knowledgeable and they end up saying some stuff that really is not supported by the current science, not supported by the current knowledge that we have and people can really be led astray. I’m not going to mention any names. But what I do want to say is that I hope that you trust the information that I have, or the information that we present at my non-profit Responsible Eating and Living and we’re not selling you anything, everything on our website is free, and that makes me feel more confident about what we’re offering. If you ever do have a question, a question about health, a question about something someone has said and you’re not quite sure about you can always send an email at info@realmeals.org and I will be happy, do my best, to find out whether it’s valuable, credible, or not.

Transcribed by Alexa Ellis, 1/3/2017

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