Thursday, June 30, 2016

VegWorld Magazine (Revised)


Look who's on the cover of this newest issue of VegWorld digital magazine - our very own Dr. John McDougall!

I always hesitated to subscribe to this magazine, preferring good old old paper versions I can read while eating at the table, but this issue finally prompted me to subscribe. It costs just a few pennies more than the 10 in 20 Program I last wrote about, and I'll get a heck of a lot more enjoyment out of it than that other thing.

Most of the recipes fit right in with the McDougall program, but I noticed one that called for oil, there's a juicing recipe included with a book review, and a raw recipe or 2, but nothing outlandish, like the other 2 big veg magazines in the USA.

And I loved the article on Esther the Wonder Pig.

Dr. McDougall has mentioned this magazine a number of times on his Facebook page, and with your subscription you get access to all 34 of the back issues along with the year you signed up for. You can download every issue in PDF form, too, to save to your hard drive. Now that's a great deal!


Now for the complaints (Yeah, I know complain a lot.). As predicted, I did have to hit refresh a few times when pages of the magazine absolutely refused to load, and when they did load the pages were fuzzy for a while. Is it the fault of my Internet connection or theirs? Doesn't matter - I knew it would happen. This is why I prefer paper - it doesn't have to be reloaded a few times to finish an article. 

Also there is a heck of a lot of repeated material - a lot taken straight from other places on-line - and ads. Lots and lots of ads. The embedded videos in most articles are taken from YouTube and other free sites. Nothing is new there.

! ! ! ! !THIS JUST IN! ! ! ! ! !

I just found out that the magazine is not only allowing people to see this issue for free, but is offering McDougall Supporters (That's people like US) a free one year's subscription! When you sign up they'll ask for your credit card info and you can cancel before the free year is over for your free year. But you can see the current issue with Dr. McDougall by going to the same page and scrolling down a bit - the magazine is down towards the bottom. No forms to fill, no credit card numbers to give, for the free look at the issue. I wish I had known about all this yesterday before signing up for a one-year subscription, but we're given 30 days to cancel so I just sent an email doing just that. Let's see if they actually cancel it.

Tuesday, June 28, 2016

AJ & Gustavo Webinar - How to Eat Healthfully Anywhere

How To Eat Healthfully Anywhere

How to eat at airports.
How to prepare food and take it with you.

How to eat in other cities and countries.
Is it better to stay in hotels or apartments?

What to do when eating out or invited to somebody's home?
How to be polite and still follow your plan

Tuesday, 5 July 2016, at 06:00 pm
Pacific Time (US and Canada), GMT -7 
Click here to convert to another time zone

Monday, June 20, 2016

Success, but Also Failure

Well, I used my Ulu knife in my 32 cup Tupperware Thatsa Bowl and I chopped, chopped, and chopped, first right handed, then left, then back to right again. My arms were getting sore, but it was still not chopped small enough, so kept at it for about 10 minutes. Still a few pieces of apple weren't as small as I wanted, but good enough.

I added some reheated short grain brown rice and some leftover Sangre de Toro beans from Rancho Gordo to make it a full meal.

I made a LOT of salad. I had about 3 cups, my husband ate around 2 without the rice and beans because he was having his with sandwiches, and I put three cups away for tomorrow's lunch.

It was okay, but I see no advantage to using the bowl and Ulu over using the food processor to make these micro salads like I've been doing for a few years after reading about them on the Dr. Fuhrman forums when they were being called confetti salads. In fact, the food processor makes the salads quicker and in smaller pieces without aggravating the joints in my hands and muscles in my arms (damn this MCTD!).

Okay, I see one advantage - the bowl and knife clean up faster than the food processor.

Those of you who were debating whether or not to spend the money on a large Tupperware bowl because you're afraid of nicking it with the knife? Well, it DID leave a bunch of small nicks in the bottom of the bowl. Yes, the Ulu knife DOES damage Tupperware bowls! So what if a certain person says jokingly in a video that she's been doing this for 8 years and hasn't died yet, you're still damaging a $30 plastic bowl and those microscopic bits of plastic have to be going somewhere, most likely in your food!

Now that it's damaged I'm SOL when it comes to returning the bowl for a refund. I will never make a chopped salad in it again because plastic isn't a part of the McDougall - or any - food program. I guess I now own an extra large plastic bowl that's too big to fit in my refrigerator, so it gets relegated to either a large mixing bowl or non-food storage status. 

Sometimes I wonder why I even bother.

Sunday, June 19, 2016

Finally Bought An Ulu Knife

Yes, I succumbed to the pressure and finally bought the Ulu knife that is seen in various videos. I plan on making a mushroom chili this week so besides using it to chop salads I'll be trying it out on mushrooms, like Dr. Fuhrman is using it for here:

But before I invest in a hundred dollar wooden bowl, let me see how it works in the Tupperware bowl I have, first.

Saturday, June 18, 2016

It's Howdy Doody Time!!

OMG!! I'm back in my childhood with this news!

Howdy Doody marathon on July 4th on COZI TV? And a new special after it? I am SO there!

Hey, it's not serious drama, but when you only have 3 stations and kid stuff was less than 2 hours a week, we took what we could get!

Friday, June 17, 2016

McDougall at Home Q&A Part 2

Unfortunately, the laptop is a bit too far away so the sound gets low and the video out of focus at times. Gustavo said the replay will be cleaned up a bit before he posts it to alleviate those problems.

Also, Dr. McDougall first has a lot to say about the upcoming Alaskan cruise, the last newsletter and cardiac tests/surgery, salt as a scapegoat, colonoscopies and other screening tests, then back to cardiac caths and the warning to avoid all screening tests, all before the Q and A part even starts. 

Thursday, June 16, 2016

Tuesday, June 14, 2016

Monday, June 13, 2016

Chunky Vegetable Baked Potatoes

Yes, a recipe for a change!

After many months eating tons of vegetables multiple times a day and no longer losing weight, even if I reduced the starches, I decided to drop that way of eating for a while and go back to oatmeal for breakfast, a small lunch, and some simple McDougall recipes for dinner. There are still thousands out there I haven't tried yet from the books and newsletters. We spent one week on all soups, another on all salads (like those I wrote about last July), another of simple meals, like mashed potatoes and broccoli, rice and mixed vegetables. This week I decided to grab a cookbook I rarely used in the past.

This dish comes from the McDougall Quick and Easy Cookbook, page 212.

Chunky Vegetable Baked Potato

4 large baking potatoes
1 onion, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1/3 cup water
1 14.5 ounce can stewed tomatoes
1/4 cup water
1 tablespoon balsamic vinegar
freshly ground black pepper to taste

Scrub the potatoes and pierce them all over with a fork. Place on a paper towel and microwave on high for about 15 minutes, turning once halfway through the cooking time.

Meanwhile, place the onion, bell pepper, and zucchini in a saucepan with the water. Cook, stirring frequently, for 10 minutes. Add the remaining ingredients and cook for another 5 minutes.

When the potatoes are done, split the tops and ladle the vegetable mixture over the potatoes.

*To change the flavor of this dish, use Mexican, Cajun, or Italian style stewed tomatoes.

My change:
Instead of a raw red bell pepper I used a pepper from a jar of fire roasted red peppers. I have a strong dislike of raw peppers of any color. Those darn pepper skins always decide to cling like shrink-wrap to my upper palate. I wish all colors of bell peppers came like this!

This was one decent sized baked potato (about 4-5 inch long) with exactly one quarter of the veggies. It's served in the same bowls all my other food pics are taken in. Not much food, is it? We both had 2 potatoes, each with a quarter of the total veggies on top, using up the entire amount of veggies. It could have used twice that amount, to be honest. My husband wound up making a whole other meal to eat about an hour later. I white-knuckled it out and stayed hungry all night, waking up every hour or so when the stomach rumbles got too loud.

Tonight I'm going to make another new-to-me recipe from this cookbook. Looking it over, it says it makes 6 to 8 servings, but to me, it looks like it might make 4, tops, and that's only if I include a pound or more of vegetables with each serving, too, something that's not included with the recipe. And these are main dish recipes, not side dish or appetizers.

Now I remember why I stopped using the Quick and Easy Cookbook.

I have a feeling next week - or sooner - we're going back to those heavy chili and stew meals made in the Instant Pot, along with me having multiple pounds of vegetables throughout the day. I may not have lost any weight eating that way in recent months, even gained a few pounds back, but at least I wasn't starving and scrounging for snacks after dinner.

Saturday, June 11, 2016

Just a Little Correction

It seems there *is* a McDougall program going on right now in Santa Rosa. Jill Nussinow just mentioned having the leftovers from her presentation in a Facebook post.

Friday, June 10, 2016

Webinar - Dr. McDougall and Gustavo Talk in Santa Rosa, Part 1

It sounds as if they did this last month, during the last 10-day program, talking about what Mary spoke about at the 10-day "last night", ignoring all the questions in the sidebar, and all that. But he talks about last week's cardiologist talk, so maybe not.

He refuses to acknowledge whether or not he has a real tattoo. I guess he's surprised people actually believed he may have done it.

He's now lumping peas in with beans and lentils as foods to eat in restricted amounts. Makes sense, yet Mary considers peas a veggies, not legumes, and says to eat them with potatoes for a Mary's Mini. Peas and carrots are my family's favorite veggies. 

Doctor McDougall's Kingdom!! Toss in Jeff Novick as his chief advisor and Doug Lisle as court jester and I'll be there! LOL

Friday, June 3, 2016

Latest Webinar - Dr. McDougall Explains and Gustavo Performs

It starts off with a short piano recital with Gustavo and his mother, then it goes into Dr. McDougall explaining that newsletter article and why he did what he said he did.

And even though many people asked in the comments, Gustavo never did ask if that was a real tattoo. Well, since the doc said in the first webinar on cardiologists that he was going to ask his people to Photoshop that exact same graphic, and it looked Photoshopped, I think it's safe to assume it was Photoshopped.

Wednesday, June 1, 2016

Updated Webinar Schedule - Need to Re-Register

Pay attention to registration to #2 and #3 (June 9 and June 16) - You can register for both at the same time if you scroll down the page a bit.

Thursday, June 2, 2016 at 11 a.m. PST
Title: Live with Dr. McDougall, MD: Beware of Interventional Cardiologists!
Description: At the request of many McDougallers, Dr. McDougall discusses this month’s newsletter “Beware of Interventional Cardiologists” and what we can all do to avoid unnecessary heart surgery.  Dr. McDougall had an accident in 2015  and he refused to go to the emergency room. Why? What did he decide to tattoo on his chest?
Presenter: Dr. John McDougall, MD
Host: Moderator, Gustavo Tolosa, DMA

Thursday, June 9, 2016 at 11 a.m. PST
Title: Dr. McDougall at Home, Part 1
Description: Gustavo Tolosa, webinar host for Dr. McDougall, visits Dr. McDougall at his home and they discuss various topics related to health. Gustavo will also bring questions submitted by audience members for Dr. McDougall to answer. At the end of the webinar there will be a surprise video!
Presenter: Dr. John McDougall, MD
Host: Moderator, Gustavo Tolosa, DMA

Thursday, June 16, 2016 at 11 a.m. PST
Title: Dr. McDougall at Home, Part 2
Description: Gustavo Tolosa, webinar host for Dr. McDougall, visits Dr. McDougall at his home and they discuss various topics related to health. Gustavo will also bring questions submitted by audience members for Dr. McDougall to answer. At the end of the webinar there will be a surprise video!
Presenter: Dr. John McDougall, MD
Host: Moderator, Gustavo Tolosa, DMA

Thursday, June 23, 2016 at 11 a.m. PST (New Date)
Title: Dr. Doug Lisle: Food Addiction, Emotional Eating, Weight Loss (Part 2).
Description: This live webinar is a continuation of Part 1 (food addiction, emotional eating, weight loss) which is available at Dr. McDougall’s web site. Please watch it here before attending Part 2 so that you can get the most out of this Part 2 session. Bring YOUR questions to Dr. Lisle and regain your health and be inspired!
Presenter: Douglas J. Lisle, Ph.D
Host: Moderator, Gustavo Tolosa, DMA

Eat to Live on PBS - New Show

On Public Broadcast Service (PBS)
Television Stations Across the Country

EAT TO LIVE with Joel Fuhrman, M.D. is a new PBS special based upon the latest scientific research supporting his revolutionary plan, the Nutritarian Diet. Cutting through the hype, Dr. Fuhrman gives viewers the facts they need to drop that hard-to-lose weight and lower blood pressure and cholesterol without drugs. For those with Type 2 diabetes or pre-diabetes, Dr. Fuhrman sets them on a path to recovery and becoming non-diabetic as soon as possible.
EAT TO LIVE with Joel Fuhrman, M.D. is part of special programming premiering on PBS stations beginning May 31, 2016 (check local listings).