Skinny Ms. Tue, 16 Sep 2014 12:30:03 +0000 en-US hourly 1 11 Creatively Delicious Ways To Add Seeds To Your Diet Tue, 16 Sep 2014 12:30:03 +0000 ]]>

by Skinny Ms.

11 Creatively Delicious Ways To Add Seeds To Your Diet

Seeds are tiny powerhouses that nourish your body with the nutrition it needs to manage a busy lifestyle. Here are 11 creatively delicious ways to add seeds to your diet.

1. Chicken Nuggets, Gluten-Free

Chicken Nuggets, Gluten-Free

Flax and chia seeds coat this better-for-you version of frozen or fast food nuggets.

2. Three-Seed Berry Parfait

Three Seed Berry Parfait

Whether for breakfast, brunch, or a snack, seed recipes like this one are sweet any time of day.

3. Banana Chia Seed Pancakes

Banana Chia Seed Pancakes

Yum up the breakfast menu with this healthy seed-powered alternative to processed boxed mixes.

4. Mango Coconut Chia Seed Pudding

Mango Coconut Chia Seed Pudding

Enjoy this sunny-looking pudding for dessert or a post-workout snack.

5. Maple Cinnamon Pumpkin Seeds

Maple Cinnamon Pumpkin Seeds

Sweeten up snack time with this simple pumpkin seed recipe.

6. Sesame Honey Chicken

Honey Sesame Chicken

Save your money and your waistline with recipes like this alternative to Chinese food takeout.

7. Avocado Fruit Salad with Chia Yogurt Dressing

Avocado Fruit Salad with Chia Yogurt Dressing

Greek yogurt, chia seeds, and fruit combine for a recipe that will please even your picky eaters.

8. Chia and Pumpkin Seed Breakfast Muffins

Chia and Pumpkin Seed Breakfast Muffins

A seed recipe like this one is a smart and tasty way to start the day.

9. Spicy Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds

Paprika, garlic powder, and chili powder spice up this yummy snack idea.

10. Moist and Tender Extra Lean Turkey Meatballs

Moist and Tender Extra Lean Turkey Meatballs

Recipes with seeds can also include hearty dishes like this turkey meatball recipe.

11. Raw Hemp and Chia Seed Bars

Raw Hemp and Chia Seed Bars

This no-bake recipe contains three seeds for your health: hemp, chia, and flax.


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Breastfed Babies, Fewer Ear and Sinus Problems Tue, 16 Sep 2014 11:30:39 +0000 ]]>

Breastfed Babies, Fewer Ear & Sinus Problems

By Shereen Lehman

NEW YORK (Reuters Health) – Breastfeeding is known to help ward off infections among infants, but a new U.S. study suggests that protection may be much longer lasting.

Among thousands of 6-year-olds followed from birth, those who were breastfed as babies were far less likely to have ear, sinus or throat infections later in childhood. And the longer the children were breastfed during their first year, the lower their odds of those infections at age 6.

“This study provides hard evidence that health benefits of breastfeeding go beyond infancy and breastfeeding seems to be the best prescription for preventing these infections,” said Dr. Ruowei Li, an epidemiologist at the Centers for Disease Control and Prevention (CDC) in Atlanta, who led the study.

Ear infections account for at least 24 million clinic visits a year in the U.S., Li told Reuters Health in an email, and there are up to 1 billion cases of acute sinus infection each year.

Following-up on babies who were part of a breastfeeding study in the past provided a unique opportunity to see if there were long-term benefits from having been breastfed, she said.

Li and colleagues used data from women who were originally enrolled in the large Infant Feeding Practices Study II, which was conducted by the U.S. Food and Drug Administration and CDC in 2005 – 2007.

The researchers contacted 1,281 of the mothers in 2012, when their children were about 6 years old, and asked about the number and types of common infections the children had in the previous 12 months. They also asked how many times the child had been to the doctor’s office.

The study team found that 66 percent of the children had colds or upper respiratory tract infections in the past year, 25 percent had ear infections, 24 percent had throat infections and 16 percent had sinus infections. Lung and urinary tract infections were not as common.

When Li’s team compared kids based on whether and how long they were breastfed, they found that about 15 percent of children who were breastfed had sinus infections compared to 22 percent of non-breastfed kids.

About 24 percent of kids who were breastfed had throat infections, versus 30 percent of those who were never breastfed. And 25 percent of kids who were breastfed had ear infections, compared to 28 percent of kids who were not breastfed, according to the results in the journal Pediatrics.

There were no differences in the number of cases of colds, upper respiratory tract infections, pneumonia or other lung infections.

But for ear, throat and sinus infections, the researchers found that the longer children were breastfed, the lower their odds of those infections. Kids breastfed for at least 9 months as infants had one-third to one-half as many cases as kids breastfed for 0 to 3 months.

“This study suggests that the longer a mother breastfeeds and waits to introduce foods and drinks other than breast milk, the lower the odds her child will have ear, throat and sinus infection,” Li said.

She and her coauthors speculate in their report that some factors in breast milk might stimulate an infant’s developing immune system in ways that have enduring effects.

They also acknowledge that some other reason might explain the lower number of infections among children who were breastfed.

Li said the American Academy of Pediatrics (AAP) recommends exclusive breastfeeding for an infant’s first 6 months, followed by continued breastfeeding until at least 12 months old with nutrient-rich foods introduced in addition to breastfeeding starting at 6 months.

“Mothers need to be supported by health care professionals, their workplaces and communities to follow AAP recommendations on breastfeeding,” Li said.

SOURCE: Pediatrics, online September 1, 2014.


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Chef Compestine on the Yin-Yang of Cooking Tue, 16 Sep 2014 11:30:16 +0000 ]]>

Chef Compestine on the Yin-Yang of Cooking

By Andrea Burzynski

Chinese-born chef Ying Chang Compestine is on a mission to demystify Asian cooking and help westerners enjoy some of the flavors and benefits of the food of her childhood.

The San Francisco-based Compestine has published 19 books, including an adult novel and children’s books. Her latest, “Cooking with an Asian Accent: Eastern Wisdom in a Western Kitchen,” offers ways to infuse healthy meals with Asian flavors, minus the obscure ingredients and equipment.

She also folds in Chinese philosophy about cooling, or yin, and warming, yang, foods, and eating according to the seasons.

Compestine talked to Reuters about cultural differences in the kitchen, lessons from her family, and why it is easier than ever to give meals an Asian twist.

Q: You started out as a translator in China. How did you get into cooking?

A: I came to this country for graduate school and I was a poor graduate student at the University of Colorado. I really missed Chinese food, and I started cooking. At that time in Boulder, there weren’t many authentic Chinese restaurants, and I didn’t have the money to eat out either. I started realizing that all those years of watching my grandmother and traveling around China gave me a lot of knowledge that I didn’t realize.

Q: What are the biggest differences between Asia and the West when it comes to food?

A: Our parents and grandparents always talk about yin and yang – it’s almost like it’s in our blood. In the wintertime when it’s cold, no one is going to drink a cold glass of water or eat a plate of watermelon, because it’s cooling … you shouldn’t eat cucumber on a snowy December day. I feel like in the west people eat whatever they want, not really keeping in mind this yin and yang balance. People sometimes get confused … but it’s actually common sense.

Q: Do you find that westerners are skeptical about yin-yang balance and traditional Chinese beliefs about food?

A: Not at all. I find that people are really hungry for this Asian wisdom. You think acupuncture; 20 years ago, you rarely saw acupuncturists. Now almost everyone you bump into is like, “Oh, I’m seeing my acupuncturist.” They’re thinking about taking herbs. I think that people are starting to realize the importance of “we are what we eat.”

Q: You mention that some westerners can be intimidated by Asian cooking. Why?

A: The traditional way when you want to cook Asian food is very complicated and difficult. It takes a long time. Also, everyone thinks you need a wok, but it’s not true. There are many Chinese cookbooks out there that list all the different appliances you need, but you don’t need that in the modern day. You can go to the grocery store and buy pre-washed, pre-chopped vegetables. I rarely use a wok cooking today, just a chef’s pan.

Q: What are some good kitchen staples to have on hand for those who want to cook more Asian food?

A: I think people should stock their kitchen with what is in season. Whatever they sell in the farmer’s market is in season. Then they only need some very simple sauces. Use fresh spices, like ginger, garlic, turmeric, cilantro to flavor their food. Olive oil, sea salt.

Q: What’s your favorite dish to make at home?

A: It depends on the season. In the fall, I’ll probably make a forbidden rice with eggs and almonds. I eat a lot of black rice – actually that’s the only rice I eat these days … It’s good in the cooling season to give your body more energy.

Chilled Cucumber Soup with Rose Petals

2 cups plain soy yogurt
3 Japanese or 1 English cucumber, peeled, seeded, and chopped
¼ cup chopped fresh mint leaves
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
Small petals from the center of an organically grown rose for garnish
Fresh mint leaves, for garnish

Place the yogurt, cucumber, mint, lemon juice and cumin in a blender and puree until smooth. Season with salt to taste. Divide equally among four bowls. Garnish with rose petals and mint leaves.

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Shift Work Linked to Greater Diabetes Risk Tue, 16 Sep 2014 11:30:04 +0000 ]]>

Shift Work Linked to Greater Diabetes Risk

By Shereen Lehman
Reuters Health

People who work night shifts, or constantly changing shifts are more likely to develop type 2 diabetes compared to non-shift workers, suggests a new analysis of previous studies.

The risk was highest for men and people who worked rotating shifts, but the reasons for those differences remain unclear, researchers say.

“Shift work is very common in modern society,” the study’s senior author Zuxun Lu told Reuters Health in an email.

“Over the past decades, a few epidemiological studies have assessed the association between shift work and the risk of diabetes mellitus with the inconsistent results,” said Lu, a researcher at Tongji Medical College, Huazhong University of Science and Technology in Wuhan, China.

The lack of a definitive summary of previous results prompted Lu’s team to assess what’s known, they write in the journal Occupational and Environmental Medicine.

About 15 million Americans are shift workers, according to the U.S. Centers for Disease Control and Prevention. And diabetes affects about 30 million Americans, or about 9 percent of the total population.

Lu and colleagues combined and re-analyzed the data from 12 previous studies that looked at the association between shift work and chances of developing diabetes.

The studies included a total of 226,652 participants and 14,595 people with diabetes. The studies were published between 1983 and 2013. Six of the studies were conducted in Japan, with two each from the U.S. and Sweden and one each from Belgium and China.

Shift work includes working nights, evenings, rotating shifts or irregular shifts – anything other than working typical daytime hours, the authors note.

Based on their analysis, the risk of diabetes was increased by 9 percent overall for shift workers, compared to people who had never been exposed to shift work.

Male shift workers had a 28 percent greater risk of developing diabetes than their female counterparts. And people who worked rotating shifts had a 42 percent greater risk of diabetes compared to non-shift workers.

It’s not known how long the participants in those studies had been shift workers, which limits the authors’ ability to interpret their results.

The new analysis doesn’t prove that shift work causes diabetes or explain how it might do so, they acknowledge.

“More prospective cohort studies with long follow-up periods are warranted to replicate our findings and reveal the underlying biological mechanism,” Lu said.

He speculated that shift work may interfere with eating and sleeping patterns and disrupt circadian rhythms.

“Some studies have shown that insufficient sleep and poor sleep quality may develop and exacerbate insulin resistance,” Lu said.

Insulin resistance is a condition in which the body doesn’t use insulin properly to process blood sugar. It’s also sometimes called “pre-diabetes.”

In addition, previous studies show that shift work is associated with weight gain, increase in appetite and body fat, which are major risk factors for diabetes Lu and his coauthors write.

“The overall literature in this subject right now has been fairly convincing that there is in fact an association between a misalignment of circadian rhythm and risk for diabetes,” Dr. Peter Butler told Reuters Health.

Butler directs the Larry L. Hillblom Islet Research Center at the David Geffen School of Medicine at the University of California, Los Angeles. Butler, who was not involved in the study, said he wasn’t surprised that the authors found rotating shifts tended to have more of an effect. “If your circadian rhythms aren’t synchronized, it’s not at all surprising that bad things would happen.”.

But, Butler said, it’s not a problem for most people and that most people on night shifts don’t get diabetes.

“Probably about 20 percent of us are vulnerable for diabetes, and what I think probably happens is the people who get diabetes in relation to shift work are the ones who were vulnerable to getting diabetes anyway,” he said.

“It’s not like if you are one of the 80 percent who’s lucky enough to not be vulnerable and you go on shift work you are now going to get diabetes – it’s more a question if you are one of the unlucky ones who are predisposed to diabetes, then shift work may nudge you over that fence,” Butler added.

He said avoiding rotating shifts might be a good idea for people who have a strong family history of diabetes. But people who are at risk and have to work rotating shifts can still reduce the likelihood that they’ll get diabetes.

“You can counter the risks for diabetes,” he said. “There are many risks that come into play and circadian misalignment is just one risk, but if you counter that by regular exercise and good diet, you’d reduce that risk very substantially.”

SOURCE: Occupational and Environmental Medicine, online July 16, 2014.

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How to Cut Tomatoes Like a Ninja Mon, 15 Sep 2014 15:29:00 +0000 ]]>

By Skinny Ms.

You think you’ve mastered your knife skills. You’ve got onions down to a science. Mincing garlic? No problem. Zucchini and squashes slice like a charm. But tomatoes are the trickiest produce to slice, dice, and chop. Their skin is tough to penetrate and renders many knives powerless. But we’ve got a method that will have you chopping up tomatoes like a pro!

Try cutting tomatoes like a ninja with these recipes:

Homemade “Canned” Diced Tomatoes
Quinoa with Garden Fresh Tomatoes
Marinated Tomato Salad
Soft Shrimp Tacos

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We’d love to hear what you think. Leave us a comment in the comments section below.

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Resistance Bands Challenge: Week 2 – Legs & Butt Mon, 15 Sep 2014 12:30:32 +0000 ]]>

By Skinny Ms.

Last week we challenged you with an intense arm workout. This week we’re focusing on tightening that butt and toning those legs. This legs and butt workout is Part II of our 4-Week Resistance Bands Challenge.

Equipment Needed: resistance band, interval timer, yoga mat or soft surface

Equipment Recommended: Interval Timer, Black Mountain Resistance Band Set

What to Do: Below are instructional videos explaining the main movements you’ll rely on in these workouts. Once you watch them, the movements will eventually flow. Resistance bands provide a different type of burn, so don’t let the light weight fool you. If this is your first time using bands, go easy at first to get a feel for the controlled motion. If you want to increase the resistance on certain workouts, widen your stance. To decrease the resistance without jumping down a full band, use one foot and center it. Always bend slightly at the knees and keep your core tight. It is also important that you control your motion when moving down. Instead of letting gravity bring you down, perform a nice, controlled movement, allowing full control of the band. That will make all the difference! For best results, do this workout twice each week.

Please Note: If you have purchased new resistance bands, some need to be broken in and are challenging initially. Start with a lighter weight band and build up to a more challenging band.

1. Squats- Envision sitting on a chair. Keep that butt nice and tight. 1 minute
2. Leg Raise Left Leg- Slight bend at the knees. Handles at your waist and lift your leg straight up to the side. Repeat with right leg. 1 minute each side
3. Squats with Leg Raises- 1 minute each side
4. Right Leg Lunge- Repeat with the left leg. 1 minute each side
5. Glute Kickback Left Leg- Repeat with right leg. 1 minute each side
6. Lunge with Kickback- 1 minute each side
7. Thigh Abductor-  Make sure you keep a slight bend at your knees. The higher you pull on the band the more resistance you’ll get. 1 minute


Leg Raises, Squat With Leg Raise, Lunge With Kickback


Glute Kickback

Thigh Abductor

Next week it’s all about toning your chest and back. You don’t want to miss it!

Why not complete our 30-Day Clean Eating Challenge. An amazing routine needs an amazing meal plan to show off those results you’ve worked hard for.

Check out our previous Resistance Bands Challenge:
4 Week Resistance Bands Challenge: Week 1 – Arms

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Tuna Pepper Steak with Cucumber Sesame Salad Mon, 15 Sep 2014 12:30:29 +0000 ]]>

By Skinny Ms.

Tuna Pepper Steak with Cucumber Sesame Salad

This fish and vegetable dish is entices with a hint of Asian flavor. Simply rub the fish with salt, pepper, and extra virgin olive oil before you grill it. The salad is 100% fresh with minimal ingredients. Grilled tuna steaks and fresh cucumber salads combine as a delicious and nutritious dinner prepared in just a few minutes. It’s quick and easy!

Tuna Pepper with Cucumber Sesame Salad

4 servings

Tuna Pepper with Cucumber Sesame Salad

Yields: 4 servings | Serving Size: 1 tuna steak and cucumber salad | Calories: 381 | Previous Points: 9 | Points Plus: 10 | Total Fat: 21 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 65 mg | Sodium: 255 mg | Carbohydrates: 5 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 41 g |


  • 4 (6-ounce, 1-inch slice) fresh tuna steaks
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sesame seeds
  • 2 cucumbers, julienned
  • 1 tablespoon sesame oil


Rinse and pat dry the tuna.

In a small bowl, mix 1/2 teaspoon salt and 1/2 teaspoon pepper.

Rub the salt and pepper mixture on the tuna then coat each slice with the extra virgin olive oil. Let it sit for 15 minutes.

Meanwhile, toast the sesame seeds. Over medium heat, in a small dry saucepan, toast the sesame seeds for 3 minutes then set them aside.

In a medium bowl, mix the cucumber, the remaining 1/4 teaspoon salt, pepper, 1-1/2 tablespoon sesame seeds and sesame oil.

Over medium - high heat, on a hot griddle or barbecue grill, cook each side of the tuna between 5 - 6 minutes.

Sprinkle the remaining 1/2 tablespoon sesame seeds on the tuna.

Divide the tuna steaks in half.

Serve the tuna steaks immediately with the cucumber salad.

Check out our other amazing fish recipes:

Quick Fish with Chickpeas, Tomatoes, and Sage

Breaded Fish Fillet with Orange Salad

Fish and Artichokes with White Wine

Almond Crusted Tilapia

Slow Cooker Halibut Stew

Simply Sautéed Lemon Tilapia

If you want to start a seriously healthy lifestyle, you can start planning your meals with us. Use our free Clean Eating Menu Planner to begin a clean eating grocery shopping list.

Subscribe to our newsletter so you won’t miss out on anything new from Skinny Ms. We continuously add new clean eating recipes, health food resources, tips and many more!

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Apples Watch? Doctors Want to See More Mon, 15 Sep 2014 11:30:41 +0000 ]]>

Doctors: Apple's Watch Needs More

By Christina Farr

Technology pundits were quick to predict the demise of most fitness wristbands and smartwatches when Apple Inc launched its Apple Watch. But healthcare professionals and fitness junkies were left wanting to see more.

Observers say there is little evidence for now that the device’s fitness capabilities surpass the competition. Others, hoping for groundbreaking health features from a company whose Chief Executive Officer Tim Cook spoke of how sensors are “set to explode,” were left wondering what’s in store for the product.

Two people familiar with Apple’s plans told Reuters the company is planning to unveil richer health features and additional sensors in later versions, the first iteration not hitting the market until early 2015.

The sources could not be identified because Apple’s plans for the watch are private.

The Apple Watch, unveiled on Thursday, is designed to be used alongside the iPhone. Independently of a mobile device, the watch can track activity: it uses an accelerometer to measure your movement as well as heart rate. Runners can also listen to music through a bluetooth headphone. Many connected wristbands already on the market, such as Jawbone’s UP or the Fitbit, can do all that and more.

At this point, it’s unclear whether the watch will appeal to the two consumer groups most in need of health data: Self-professed “quantified selfers” who regularly track their own body metrics such as food intake and sleep, and those battling chronic medical conditions and their care providers.

“I’d need to see data that it’s useful before buying the watch or recommending it to colleagues,” said Joshua Landy, a Toronto, Canada-based critical care specialist and the chief medical officer for Figure 1, a health startup.

Landy said he would look at patients’ data from the watch, but would be equally interested in data collected in a notebook.

Danielle Levitas, a technology analyst for IDC, described the health and fitness aspects so far as “table stakes.”

“I was expecting there to be some true healthcare applications that would take it a step further beyond wellness,” she said. Levitas noted that the watch did not track sleep, like Jawbone’s UP wrist band, but said she did not expect this would be a deal breaker for most consumers. Her primary frustration with the watch was the decision to offload GPS and Wi-FI to the phone, presumably to keep the price tag at a modest $349, she said.

Apple declined to comment on future health offerings for its watch.


Apple may have longer-term plans for the watch as it moves into the nascent but highly fertile field of mobile health. Unlike, say, an iPhone, a wrist-worn device can pick up on far more body signals, and in real time.

Policy experts say that Apple may have deliberately avoided mentioning medical use-cases for the watch for now to avoid attracting attention from the U.S. Food and Drug Administration. In its current form, the watch would not pose a threat to makers of mobile medical devices used by patients with chronic conditions.

“Apple probably is very intelligently positioning its products for use to maintain good health generally, which is a perfectly appropriate way to avoid FDA regulation,” said Bradley Merill Thompson, a Washington D.C.-based FDA specialist with the law firm Epstein Becker Green.

“There are thousands of unregulated wellness applications on the market, so in a way Apple is joining a crowded field.”

Health-focused iOS developers say they are already brainstorming new watch applications. Despite the lack of health advancements, there is hope the watch will appeal to a mainstream market. Mike Lee, chief executive officer of MyFitnessPal, said the sensors in the Apple Watch weren’t “revolutionary” but conceded it was better-designed than most wearable devices.

Lee said Apple may have prioritized making the device sleek, slim and wearable, rather than packing it to the brim with sensors in its first iteration.

Nate Gross, a physician and cofounder of Doximity, a mobile and web service that helps physicians communicate, praised Apple for making the most of “cheap and consumer-friendly sensors.”

Some doctors said they would be more likely to recommend the watch, once developers build new medical applications.

Mango Health, maker of a mobile application that uses games to solve complex medical problems, is already considering sending medication alerts to patients via the watch.

“We’ll see dozens of medical use cases over time,” said Mango Health chief executive Jason Oberfest, who works closely with Apple. “This is just the beginning.”

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Former Stockbroker Writes Butchering Guide Mon, 15 Sep 2014 11:30:24 +0000 ]]>

By Richard Leong

In his first book, “Meat: Everything You Need to Know,” fourth-generation butcher Pat LaFrieda gives a detailed guide on butchering a cow, pig, lamb and chicken and shares tips on how to cook the various cuts.

“Meat,” due out on Sept. 2, also features more than 75 recipes including some from his own family and others from such celebrity chef customers as Lidia Bastianich.

LaFrieda is a former stockbroker whose great grandfather opened a butcher shop in New York City in 1922. Since taking over in the early 1990s, he has grown the family business into a $120 million company that delivers gourmet steaks, pork and chicken to 1,200 restaurants across the United States.

The 42-year-old New York native spoke to Reuters about the best kind of meat and going into the family business.

Q: Why did you write this book?

A: I speak to chefs every night to help them develop their menus and answer their questions about meat. I got to see the thirst for meat knowledge and how little of it there is out there.

Q: What are the under-appreciated cuts you see right now?

A: A great example is the chuck eye steak. The muscles of the ribeye, which we all love, don’t end right there, they continue into the shoulder. If you are able to take the first two cuts of the steak off the chuck, you are talking about steaks that are identical, if not better, to the ribeye.

Q: Do restaurants still prefer grass-fed beef?

A: Through the years, we have had a lot of demand for grass-fed beef. But restaurants have found the meat has less flavor, less marbling and not as tender. It also has a bit of a bitter aftertaste. Grass-fed is only about 0.5 percent of the meat we sell. To be clear, non grass-fed beef is fed grass 85 percent of its life. It’s finished off 15 percent with grain, which may or may not include corn.

Q: What are your standards for buying meats?

A: The best meat you could eat is without growth hormone and antibiotics ever. There are some beef products that are given growth hormone and/or antibiotics up to a certain point, so by the time it hits the kill floor they are at untraceable levels. I don’t agree with that. I love the ‘never, ever’ program.

Q: What is your view about the ‘head-to-tail’ trend in cooking the whole animal?

A: I don’t like it if we are talking about an 850-pound steer. That means you need to take each cut, properly wrap it and freeze it. A high percentage of meat that goes into people’s freezer never comes out. Once it comes out, it goes into the garbage. I think that’s a waste. If you are talking about a small animal, it gets roasted whole and gets consumed right away. That’s a different story.

Q: Why did you switch from selling stocks to selling meat? A: Going to Wall Street was really to satisfy my dad. I hated it so much. I really had it in my heart to want to go into the family business.

Five-minute Marinated Skirt Steak (Serves 6)

2 cups Five-minute Marinade (see below)
3 outside skirt steaks (about 3 lbs., or 1.4 kg)
Kosher salt & freshly ground black pepper
1. Put the marinade in a large casserole dish. Add the skirt steaks to the marinade and turn to coat them on all sides.
2. Heat a grill or a grill pan to high heat.
3. Remove the skirt steaks from the marinade. Season both sides with salt and pepper and put the steak on the grill. Cook them until they are caramelized on both sides, about 3 minutes per side for medium-rare. Remove the steaks from the grill and let them rest for 5 minutes.
4. Slice the steaks against the grain and serve.

Five-minute Marinade (makes 2 cups for about 3 lbs of meat)

2 cups packed light or dark brown sugar
1/2 cup balsamic vinegar
1/4 cup Worcestershire sauce
6 cloves garlic, smashed and roughly chopped
Leaves from 5 or 6 sprigs fresh rosemary (optional)

Combine all the ingredients in a large casserole dish.
The marinade is now ready for the steaks.

 *Skinny Ms. Note: We at Skinny Ms. would use honey or rapadura in place of the brown sugar. 

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Diabetes, Weight Loss, & Kidney Health Mon, 15 Sep 2014 11:30:18 +0000 ]]>


By Kathryn Doyle
Reuters Health

Healthy eating, staying active and losing weight are already recommended for people with type 2 diabetes, and new research suggests these steps may also delay or prevent chronic kidney disease.

About 35 percent of U.S. adults with diabetes have some degree of kidney disease, and diabetes is the major cause of kidney failure and dialysis, according to the study’s lead author Dr. William C. Knowler.

“This result along with many others tends to reinforce the value of weight loss interventions and hopefully motivates people with diabetes to lose weight,” said Knowler, who is chief of the Diabetes Epidemiology and Clinical Research Section of the National Institute of Diabetes and Digestive and Kidney Diseases in Bethesda,Maryland.

He and his co-authors reexamined data from an existing study of lifestyle modifications for people with type 2 diabetes.

For the original study, more than 5,000 overweight or obese Americans with type 2 diabetes ages 45 to 76 were divided into two groups. Half received diabetes support and education and the other half aimed to lose seven percent of their body weight through reduced calorie diets and increased physical activity.

People were recruited for the study between 2001 and 2004. For the first year or so, the weight-loss group met regularly with dieticians, case managers and physical activity experts to stay on track toward their calorie, activity and weight-loss goals.

The study continued, with encouragement to stick to diet and exercise programs, through 2012. As with many weight loss programs, the first year is the critical period for weight loss and later years are spent maintaining it, which can be difficult, Knowler said.

At the one-year mark, the diet and exercise group had lost an average of 8.6 percent of their body weight, compared to less than one percent lost in the support-and-education group.

Over the entire study period, people in the diet and exercise group were 31 percent less likely to develop very high risk chronic kidney disease, according to urine tests.

The study’s primary aim was to investigate the power of weight loss to reduce the risk of heart problems or stroke, and as the researchers published previously, no benefit was seen there.

Knowler emphasized, however, that the weight loss program did improve the outlook for kidney disease and many other aspects of health, including depression, knee pain, urinary incontinence and heart rate recovery after exercise.

Dr. Dick de Zeeuw writes in an accompanying editorial in The Lancet Diabetes and Endocrinology that he found the kidney-health benefit with no heart benefit difficult to reconcile. de Zeeuw, of the Hiddo Lambers Heerspink Department of Clinical Pharmacy and Pharmacology at the University of Groningen in Germany, also writes that using very high risk chronic kidney disease as the marker of success or failure in the study doesn’t line up with what most trials like this would do if a drug were being tested instead of a lifestyle change.

Nevertheless, these results reinforce the existing recommendation that people with type 2 diabetes should maintain a healthy weight, he told Reuters Health.

“In one sense it doesn’t add anything to existing recommendations because for overweight people, weight loss and increased activity are recommended already,” Knowler said. “But we don’t really put a lot of force behind that recommendation.”

For most people, telling them to lose weight and handing out some pamphlets is not enough, he said. This study indicates that an intense program of major behavioral change, including counseling, group session and mutual reinforcement can work.

“Any approach that results in sustained weight loss should work just as well,” Knowler said.

SOURCE: The Lancet Diabetes and Endocrinology, online August 11, 2014.

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