Tuesday, February 25, 2020

Creating Healthy Habits - Jeff Novick Article

In response to someone's question on the official McDougall forums, Jeff posted this link to an article of his from 2018. It's a darn good reminder to stay away from Facebook and all these "summits" that are popping up right now (Mastering Diabetes, Real Truth About Weight Loss, Autoimmune Secrets, Live Vegan Vibrantly, etc.) and just following the official McDougall site's forums for information and fellowship!

And yes, I get the irony of posting this right after the previous post about the Real Truth summit.

The Road to Success: Creating Healthy Habits.
Jeff Novick, MS, RDN
When we decide to improve our diets and health, what we are really doing is learning new behaviors and making them into habits. We are trying to break old unhealthful habits and develop new healthful ones. These include learning to be more active and learning to make more healthful dietary choices. And, while there are several keys to developing a new habit, three of the most important ones are simplicity, consistency, and repetition.

This issue has come up quite a bit lately in discussions and counseling with clients and I believe it is partly (if not largely) due to the influence of social media. Social media is giving us access to a constant flow of enormous amounts of information.

The Trouble with Social Media

One example of this is the many online summits, documentaries and symposiums, which seem to attract a lot of attention and viewers. I regularly hear from people on this program who are doing well and want to help friends and family members, particularly ones with medical concerns, by recommending the latest ones. I’m not a fan of these for many reasons and have, over the years, declined invitations to participate in them. I don't see how providing the opinions of so many so-called experts who all differ would, in any way, help anyone.

The main problem with them is that many of the “experts” in them actually recommend approaches that are not healthful. While you and I may be able to tell the difference, someone who’s new to this can't. While you may be able to point out the differences to someone new, to them all featured speakers would sound like experts. Your friends and relatives who are just beginning to learn may say to you, “but this seminar promotes that everyone in it is an expert, so why are you only picking these few experts and not those? Maybe this McDougall (or Barnard or Campbell) guy you like is the quack and the one you say is a quack is the true expert.”

More importantly, I think it creates doubt, confusion and misunderstanding. My work, which covers three decades, is available for free in a moderated controlled forum, where you can ask me a question and get an answer directly from me and have an intelligent conversation with me. No pressure to get people signed up or to buy anything or to see/hear any conflicting information, and you don’t have to worry about two dozen other so-called experts joining in with their own opinions. I don't just see this flood of information as unhelpful. I see at as troublesome.

Which brings me back to why habits developed through consistent repetition are important keys to changing behavior.

Building Healthful Habits

For instance, let’s use either the simplehabit of exercising every morning or eating oatmeal and blueberries for breakfast.

You go to the 10-Day program and learn that going for a 30-minute brisk walk each day is good for you and will help in many ways. You also learn about the benefits of simple foods, such as oatmeal and blueberries for breakfast, and you hear me, Mary, John, Anthony, Doug, Heather, etc. all say, sure, you can just have a bowl of oatmeal and berries for breakfast every day and be fine. These recommendations easily fit under the heading of simplicity and can easily be consistently repeated over time to help develop new habits and behaviors.

You arrive home and start doing both, and after a week you’re feeling better. You are consistently repeating behaviors and developing new habits.

But then, when you’re distracted by social media, you go online and join a FB group and sign up for some plant-based newsletters, or maybe even an online summit or symposium, and you start watching some weekly webinars or YouTube videos. You start seeing all these new recipes, variations of recipes, cooking tips and cooking gadgets. You also hear different information on ways to exercise and realize that quite a bit of this information is conflicting and confusing with what you learned. Some say it is better to exercise at this time and not that time, to do this exercise and not that exercise, to eat at this time and not that time, to eat this many meals and not that many meals, to only buy this type of oat or that type of oat, or no oats at all, or to only eat between these hours or not after this hour.

Since all these voices proclaim to be (or are billed as) experts, you start trying all these new things out. The next thing you know it’s been a few weeks or months, and you are still hearing "new" information all the time with much of it conflicting and confusing, and you’re still trying them all out. This week it is intermittent fasting and sprinting, and last week it was avoiding gluten and a sole focus on resistance exercise. Two weeks before, it was high intensity intervals and not eating before noon.

The problem is, none of this has helped develop new behaviors and new habits through consistent repetition over time. The only new behavior you have learned (or reinforced) is to keep checking every day and week for the latest piece of information that you hope is going to be the answer. And you remain confused.

Now, if you had spent the same few weeks just making sure you had a breakfast of oatmeal and berries every day and went for a 30-minute brisk walk most days, you would have (or be well on the way to developing) two new behaviors through consistent repetition. You would have also had the time to figure out how to make sure you always have enough oats and fresh/frozen berries around and how to adjust your schedule so that you always have time for a 30-minute walk in the morning. Those healthful habits are now part of you and your daily life.

Keeping Focused

When you are at the program, you get the same message from me, Mary, John, Anthony, Doug and Heather. Find a few simple recipes you like and repeat them. Find a simple and safe form of activity you like and repeat it.

The power of the repetition of simple changes to form new habits and behaviors is fairly consistent and strong. (1) (2) The time frame for developing new habits is not the same for everyone. It may take a few weeks for some and a few months for others.  But, in the end, the process is the same. Consistent repetition of simple changes forms new habits and behaviors.

We have a history of clients who have been able to maintain high levels of success on these programs before any of this constant flow of information was available. Find a few simple recipes and a simple and safe form of activity or two that you like and then repeat over and over (and over and over).

In Health,
Jeff


(1)  Wood, W., & Neal, D. T. (2016). Healthy through habit: Interventions for initiating & maintaining health behavior change. Behavioral Science & Policy, 2(1), pp. 71–83.
(This link is to the full journal online.  This article starts at page 79)

(2) Society for Personality and Social Psychology. "How we form habits, change existing ones."ScienceDaily. ScienceDaily, 8 August 2014. 

Tuesday, February 18, 2020

9 Days of Summit 2020

The Real Truth About Weight Loss Summit 2020

Day 1
Joel Fuhrman, M.D. - Constantly Hungry


Susan Roberts, M.D. - Rewire the Brain


Vera Tarman, M.D. - Weight Loss Interventions


Hans Diehl, M.D. - Overweight Society


Alan Goldhamer, D.C. (rerun from 2019)


Day 2
Neal Barnard, M.D. - Hormones and Weight


Silvia Tara, PhD - Secret Life of Fat



Barbara Rolls - Caloric Density


Chef KatieMae



Day 3
Vesanto Melina - Sugar and Food Addiction


David Jenkins, M.D. - Glycemic Index


Mastering Diabetes - Understanding and Reversing Insulin Resistance


Tami Kramer - Food Freedom


Day 4

Vivian Chen, M.D. - Toxins Cause Weight Gain


Angie Sadeghi, M.D. - Gut Metabolism


Nikki Bravata - Slow Down to Speed Up - How to Detox


Ron Weiss, M.D. - Endocrine Disrupters


Day 5
Judson Brewer, M.D., PhD - How to Break Bad Habits


Rosanne Olivera - Science of Behavior Change


Howard Jacobson - Fix Your Weight Loss Mindset - Steps to Healthy Habits




Florence Christophers - 3 Steps to End Sugar Cravings




Day 6
Team Sherzai - Overweight and Dementia


Roy Artal, M.D. - When Sleep Affects our Ability to Lose Weight


Rick Dina, M.D. - How Much Fat Do We Need


Chef Darshana Thacker




Day 7
John McDougall, M.D.


Stephan Guyenet, PhD - Outsmarting Instincts


Walter Willet, M.D., PhD - Solving the Obesity Epidemic


Ramses Bravo - Creating Seductive Flavors for Weight Loss


Day 8
Michael Greger, M.D. - How Not to Diet


Jen Howk, PhD - Trauma and Weight Loss


Pam Peeke, M.D. - Hunger Fix Recover from Addiction


Josh Lajaunie


Day 9
Summary and Chef AJ - 7 Steps to Success



Wednesday, February 12, 2020

Facebook McDougall News

Vikki Dedrick, owner of the 100% McDougall Facebook groups, is opening up the formerly private/secret 100% McDougall MWLP community, so now instead of it being hidden from searches and having to be invited, anyone can apply to join. Unlike many other McDougall communities on-line, Vikki and her moderators make sure that every post, every recipe, adheres 100% to the McDougall guidelines. No white flour recipes, no high salt ingredients, no juicing, etc..

If interested, wander on over and apply, before she changes her mind and makes it a "secret" community again. 

Tuesday, February 4, 2020

Dave's Killer Bread

I keep losing this video and recipe so let me post it here. Julie Hasson originally posted it to her Everyday Dish site, and she's changed websites a few times since. This one comes from the site now being called Julie's Kitchen.


Dave's Killer 100% Whole Wheat Bread
DESCRIPTION
This is an awesome loaf of bread! If you’re looking for a whole grain, soft sandwich bread with a wonderful, sweet nutty flavor, this is your bread!
INGREDIENTS
Sponge
3 1/3 cups whole wheat flour (14 1/4 ounces/403 grams)
1/2 cup organic sugar
1 tbsp plus 1/2 tsp instant yeast
2 1/4 cups water
1 1/2 tbsp molasses
1 tbsp canola oil
Dough
3 1/3 cups whole wheat flour (14 1/4 ounces/403 grams)
1/4 cup vital wheat gluten (30 grams)
2 tsp salt
INSTRUCTIONS
Sponge In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour.
Dough: Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops (see video). You should have a nice, smooth dough.
Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising.
Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.
NOTES
this recipe is best made with a heavy-duty stand mixer. copyright © 2008 dave dahler

Of course, to keep this 100% McDougall-safe, omit the oil and use another fat substitute, like aquafaba or applesauce, etc., or do as I used to do and skip it all together.

Monday, January 6, 2020

Today is National Bean Day



Read all about it here, or here, or here, then maybe visit Rancho Gordo and pick up a bag or 2 of your favorites or just put your name on the wait list for future openings of the Bean Club.


How am I celebrating? I have 2 pounds of garbanzos in the Instant Pot right now - some to use as cheezy chickpeas for lunch, some to make air fried crunchy chickpeas with for my son (400ºF and shake every 5-10 minutes, stop when to your likeness), some go into a jar in the fridge for tomorrow, and if there are any left, the rest go into zip bags in the freezer.

Thursday, January 2, 2020

Manhattan Bean Soup

Still making new-to-me soups now and then, and this is one of them, "Manhattan Bean Soup". I'm assuming the name is a take-off of Manhattan Clam Chowder, the version of that fishy soup that has tomatoes, as opposed to New England Clam Chowder that doesn't. Well, I never ate either, as far as I remember, so I have nothing to compare the taste of this to. I never could stand the smell of clams and refused to ever eat anything made with them.


I remember once as a kid my father took me to the famous Clam Broth House in Hoboken, NJ. He had a yen for them, my mom refused to buy and cook them, so he asked the three of us kids if we wanted to go with him on an adventure and I volunteered. Neither of my brothers wanted to go. In fact, my dad and I went many places without the boys - they would rather stay home than go on mystery trips with our dad. I'm the one who wound up at the top of the Empire State Building, on a fishing boat off of Sandy Hook, driving through the Jersey Pine Barrens (Looking for the Jersey Devil, of course), and in a rowboat in Central Park. A 45 minute bus ride and 15 minute subway ride later and there we were. I still remember the stench of fish and beer, and as soon as I stepped inside I realized why my dad said to wear hard soled shoes and not sneakers - the floor was covered in sawdust and everyone at the "bar" would just toss the empty clam shells on the floor after eating their clams. Yecch! I don't remember what I ate (probably a bowl of tomato soup or maybe just toast), but am very certain I didn't touch any of the clams except to gather a few shells to take home and paint to use as decorations around my bedroom. So long ago! 



MANHATTAN BEAN SOUP

Preparation Time: 30 minutes
Cooking Time: 3 hours
Servings: 8
7 cups water
1 cup Great Northern beans
½ cup dried baby lima beans
1 onion, chopped
1 stalk celery, chopped
1 large potato, chopped
1  16 ounce can chopped tomatoes
2 tablespoons soy sauce
½ teaspoon ground coriander
½ teaspoon dry mustard
½ teaspoon cinnamon
½ teaspoon ground ginger
Dash of white pepper
1½ cups soy or rice milk
Place beans and water in a soup pot. Bring to a boil, reduce heat, cover and cook about 2 hours. Add vegetables and seasonings. Cook an additional hour. Remove 1 cup of soup and process in blender until smooth. Add milk and mix well. Add this mixture back to soup pan. Stir until heated through.

The McDougall Newsletter
September 2011  Volume 10 Issue 9
http://www.drmcdougall.com/misc/2011nl/sep/recipes.htm

I do love these soups by Mary McDougall. Usually there are a bit less ingredients as compared to others' recipes, and always simple to make.

I was debating first of all whether or not to make this in the Instant Pot, but decided for my first shot at it I would stick with the directions as-written. Because winter is here, I have a wide variety of beans around the house, so grabbing some out of the Great Northern bag and some from the baby limas was not a problem. I started the beans right after lunch so they would be finished cooking by the time the webinar between Gustavo and Dr. McDougall would be finished. It didn't start until 2 pm here on the East Coast.



I used half a one pound bag of frozen diced onions, 1/4 cup of dehydrated celery (Because I also keep a wide variety of dehydrated and/or freeze-dried veggies around, too), 2 cups of potatoes from a bag of frozen hash browns, a can of no-salt added petite diced tomatoes, and Pacific brand almond milk. I have a half dozen boxes of this in the pantry closet so I'm good for a little while - we only use it for recipes, like a bit in soups or dressings or when my son makes his mac & cheese (from this powder recipe). The only store selling it now is Whole Foods and I have no plans to go there in the near future. I'm thinking of buying a canister of this JOI brand Almond Milk Powder to keep on hand for those times we may run out of almond milk and I can't make the hour drive (2+ hours round trip, depending on traffic by the Holland and Lincoln tunnels and how crowded the store is). I know I could buy almond butter and make almond milk with that, but I know if I have a jar of almond butter around the house the stuff is going to wind up in my oatmeal, spoon by spoon. I've seen Justin brand packets of almond butter, a tablespoon per packet, to avoid that temptation, but unfortunately they contain oil.

This is where the picture should be, but unfortunately, when the time came to serve and eat the soup I completely forgot about taking it. Sorry about that.

As for the taste, the soup was just meh. To be honest, it had no real flavor. The beans were very mushy, the spices were undetectable, and that one can of tomatoes got lost in all that water. My husband said there was no need to make this soup again and I agreed, but if I did, or if any of you do, I suggest you double the veggies, and at least double, maybe triple, the spices. Be sure to taste and adjust them as the soup cooks. You won't be sorry.