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 October  2002    Vol. 1   No. 10

Straining for Relief – Damage Everywhere

This article continues a series exploring the health of your intestinal tract. Consider the strongest contact with the world around you is through your food, processed and absorbed by your intestine.

Out of the Mouths of Babes
Many years ago on one summer evening when our daughter was 10 and our oldest son was nine, we were enjoying a peaceful dinner when Heather asked, “Is there something wrong with Jodi?”

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Are You a Sickly Vegetarian (Vegan)?
You will often hear respectable dietitians and nutritionists warn that only well-planned vegetarian diets can be healthy.  They talk about the importance of careful planning so you get all of your protein, essential amino acids, calcium, zinc, omega-3 fats, and/or vitamin B12 by consulting a registered dietitian.  Fortunately, if you follow my simple recommendations, which are to base your diet around unrefined starches with the addition of fresh or frozen fruits and vegetables (with the addition of supplemental B12 after 3 years or if pregnant or nursing) you cannot fail to achieve excellent nutrition.
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Acrylamide – Do Carbohydrates Cause Cancer?
Recent headlines have suggested that eating cooked carbohydrates (starchy vegetables) can raise your risk of cancer.  This is the first time a cancer-causing substance has been found in our staple foods.  More specifically, carbohydrates, such as fried potatoes, potato chips, some types of breakfast cereals and baked goods contain a high level of a powerful cancer causing substance called acrylamide.
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Teach Your Unborn Healthy Foods

Flavors from a mother’s diet during pregnancy and from her breast milk are transferred to her infant and the baby learns to like these foods.  An experiment reported in the journal Pediatrics fed pregnant women and breast-feeding women carrot juice and compared their infants to infants of women who did not consume carrot juice.  When the children were, on average, 6-months-old they fed them carrot juice and noted their responses.
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Featured Recipes
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Heather McDougall with a degree in English and a love for cooking, especially with her mother, will be a frequent contributor to the newsletter. We invite you to contribute your thoughts and recipes to the McDougall Newsletter also. Write




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