Webinar on USDA Guidelines Registration

The webinar scheduled for this week is not yet up on Dr. McDougall's web site, but Webinar Jam did send out the notice about it.

Link: http://app.webinarjam.net/r/0/0/live/14990/7a2655585f/0/23403739

Title: Live Webinar with Dr. McDougall: The Dietary Guidelines for 2015-2020
Description: In this live webinar, Dr. McDougall explains in more detail what how the new dietary guidelines can promote obesity and illnesses.

Host: Gustavo A. Tolosa, Webinar Host, Dr. John McDougall, MD

Date: Thursday, 3 March 2016
Time: 11:00 am Pacific Time (US and Canada), GMT -8

Jeff Nelson Talks Weight Loss Using MWLP

10 Hacks for Vegan Weight Loss

Nina and Randa Nelson have another great video out this week. This one is a bunch of "hacks" for losing weight by following a WFPB no S-O-S diet. Great for beginners and newbies to the food plan that feel overwhelmed at times - they make it so simple!

New Power Drink for McDougallers

Not really, just a joke in a comic strip, but you never know with Dr. McDougall, right?

The comic strip is Lola, and this one was posted Friday Feb 26, 2016.

Webinar - The Fat You Eat Is the Fat You Wear

Let's just say this was not my favorite of his talks, not by a long shot.

Interview Between Dr. McDougall and Will Kriski (Potato Strong)

From September 2015 ASW

Webinar - Arthritis Q&A

Once again there were problems during the Q&A. Gustavo's voice kept echoing, then about 45 minutes into the webinar his feed cut out completely and Dr. McDougall was left on his own. At least he picked up the ball and ran with it, answering questions people presented to him in the chat box, until the webinar software rudely cut him off with no warning a few minues later.

Now I see the replay isn't full screen. It also ends when Gustavo's feed ended and does *not* include the 10 minutes Dr. McD continued to talk and answer questions. This isn't the first time Gustavo edited things out that people would have wanted to see. :(

ASW Recipes

One thing I always enjoy after the Advanced Study Weekends are over are the recipes. Dr. McDougall always sends out the PDF files with the recipes for all the dishes served over the course of the weekend.

This time around they include:
Day 1
Spinach Vegetable Salad
Spicy Thai Noodles
Spicy Thai Dressing
Cream of Mushroom Soup
Grilled Portobello Mushrooms
Tofu Loaf
Mashed Potatoes
Marsala Mushroom Sauce
Golden Gravy
Decadent Chocolate Pudding

Day 2
Steel-Cut Irish Oatmeal
Griddle Cakes
Red Pepper Sauce
Potato Hash
Asian Rice Salad
Picnic Lentil Salad
Broccoli Bisque
Asian Marinated Tofu
Szechwan Sauce
Asian Ginger Sauce
Peanut-Hoisin Sauce
Shredded Salad
Three Bean Salad
Pea Soup
Tunisian Sweet Potato Stew
Mashed Pinto Beans
Tofu Tacos
Cilantro-Garlic Aioli
Peach Oatmeal Crisp


Day 3
Multigrain Hot Cereal
Stella Blues Tofu Scramble
Tahini Sauce
Roasted Potatoes
Macaroni Salad
Quinoa and Lentil Salad with Smoked Paprika Dressing
Moroccan Red Lentil Soup
Baked Beans
McVeggie Burgers
Jeff Novick's Sweet Potato Curry Burger
Southwest Red Potatoes
Tofu Mayonnaise

Specialty Vinegars

I'm not a vinegar lover. Just a taste of it makes me cringe, a teaspoon makes me shudder. I think this is one of the reasons why I've never been much of a salad lover, and why I don't do well with food plans that insist on tons of greens, especially raw ones.

But with my husband's history of CABG and CVD, and the fact that we're both in our 60's now, we try to follow Dr. Esselstyn's rule of a handful of leafy greens 6 times a day. We've had some trouble getting them all in. I don't mind tossing a bit of spinach or kale into my oatmeal, but my husband is not a fan. It took 60 years to just get him to eat the darn oats! He does eat them 3 times and sometimes a 4th time a day. I'm about the same.

We know we have to do better.

Then the other day a question came up in the Essesltyn Nutrition Program Roundtable Facebook community about how much vinegar should be used on those greens, and a small debate started about if the vinegar is a necessity - when and where does the doctor even *say* that?? The answer was that he says it in his monthly seminars at the Cleveland Clinic. Of course, some of us (Yeah, I was one.) wanted to see it somewhere in writing, or some other place where we could check on it. Dr. Esselstyn was giving a talk that same day and one of the community members saw him afterwards and asked. Here was this woman's post about his reply (link only works if you belong to the community):

Latest conversation with Dr Esselstyn tonight. I asked him about the balsamic vinegar., can we use apple cider vinegar, yes on that answer. How about lemon juice....No on that one. He wants the acetic acid in the vinegar in combination with the leafy green veggies, cooked or raw six times a day. This acetic acid helps produce more nitric oxide which is healing to that damaged endothelium cells. Blessings to all! 

Thanks, Tricia. 

I guess mixing some in my oatmeal, in sandwiches, soups and stews isn't good enough any more. I have to start preparing tons of them and have vinegar on hand to eat with them. I'm not a happy camper. :(

I've been buying balsamic vinegar for a while now to make Jane Esselstyn's 3-2-1 Dressing that my husband loves, and in the past few months I bought a bottle of fig and a bottle of pear flavored ones, too. My husband can't tell any difference. Maybe because they're some cheapo brand the local grocery store sells and aren't too strongly flavored. I got a small bottle of balsamic glaze, hoping that was better. Because of its thickness he says the flavor's a bit stronger, but not worth buying glaze instead of plain old balsamic.

People on-line keep talking about those other vinegars out there, and I really want to learn to like vinegar on my greens, so I decided to buy some of the Napa Valley Natural's Grand Reserve balsamic vinegar. People say this is tastier, sweeter, and way less cringe-inducing because it's only 4% acidity, unlike other vinegars that are 6% or even 8% acidity.

I'll let you know when it gets delivered.

Does anyone have any other hints on how to get those 6-times a day greens in?

Registration Open for Next 2 Webinars

Thursday, February 18, 2016 at 11:00 AM Pacific Time

Register Now

Title: Arthritis Q&A Session.

Description: In this live webinar, Dr. McDougall answers questions from a live audience and shares his experience with treating arthritis with diet.

Presenter: Dr. John McDougall, MD

Questions: Send questions ahead of time to webinar@drmcdougall.com. Please keep questions related to the topic of the webinar and please keep questions as concise as possible!

Materials: Reading and viewing materials for this webinar

• Video: Inflammatory Arthritis
• Newsletter: May 2014: Ten Cases of Severe, mostly Rheumatoid, Arthritis Cured by the McDougall Diet (opens new window)

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Thursday, February 25, 2016 at 11:00 AM Pacific Time

Register Now

Title: The Fat You Eat, Is The Fat You Wear!

Description: In this live webinar, Dr. McDougall explains in more detail what he means when he says “The fat you eat, is the fat you wear”. Q&A Session to Follow. Materials: Reading and viewing materials for this webinar

Presenter: Dr. John McDougall, MD

Questions: Send questions ahead of time to webinar@drmcdougall.com. Please keep questions related to the topic of the webinar and please keep questions as concise as possible!

Materials: Reading and viewing materials for this webinar

• Videos: John A. McDougall, MD: The Starch Solution & McDougall’s Moments: Obesity
• Newsletter:  March 2009, People Passionate about Starches Are Healthy and Beautiful  (opens new window)

The Webinar that Wasn't - Dr. Doug Lisle

Something went wrong with the "live" broadcast of this webinar yesterday, and when people logged in to watch all they saw was a staticy screen that said "This video is private." The chat wasn't working, clicking to chat with Gustavo didn't work either.

People discussed it on the McDougall forums. I assumed since Gustavo was out of the country in a way different time zone it was pre-recorded, like the last Doug Lisle webinar, and set to play automatically, and he forgot to mark it as Public in his YouTube channel ahead of time. I also assumed he would just schedule it for a future date, like he did when the sound went out on Dr. McDougall's computer a few weeks ago.

I was wrong, partially. Yes, it was pre-recorded (The video is dated as recorded on January 29th), but instead of being aired at a later date, it became public on the YouTube channel overnight. I can live with that. :)

McDougall Advance Study Weekend is THIS Weekend!

I honestly forgot all about it until I got this email overnight:

Watch the February 2016 Advanced Study Weekend by Internet Broadcast

View it for up to 6 months online!

Then it dawned on me that he opens the McDougall Media store up to this a few days before the event. Yikes! Better go warm up that credit card and register, because I don't want to miss Dr. Esselstyn and Dr. Campbell, the Esselstyn ladies, and Dr Lisle. And of course, Dr. McDougall himself! The rest of the speakers are gravy to these meaty speakers.

And don't forget this week's free webinar with Gustavo and special guest Dr Lisle on self esteem. It's sure to be another goodie!

Prevent and Reverse Arthritis Webinar

So much for this being the last Hawaiian trip.

Great Recipe Source - Garden Dish

Someone recently asked for favorite McDougall-legal recipe web sites, and this one popped up as a suggestion: Garden Dish.com.

Fantastic recipe site! Each recipe has a full color photo, a link to print, and there's also a page of videos!

Register for Next 2 Webinars - Dr McD and Dr Lisle

Live with Dr. McDougall, Free Online Webinars

John McDougall, MD

Interact Directly with Dr. McDougall

Join Dr. McDougall for a casual conversation in which he will answer participant’s questions regarding the McDougall Program, diabetes, weight loss, blood pressure, dietary treatment of cancer, the controversial influence of large pharmaceutical companies on world health, recent media coverage about cholesterol and saturated fat, and many other topics of interest. The information you garner from Dr. McDougall will change your life forever.

Don’t miss this opportunity.

If you are having health issues such as diabetes or heart problems, this would be a great way to meet Dr. McDougall. If you are having difficulty with aspects of the McDougall Program and need some clarification, this would be a good place to get questions answered. Remember, “It’s the Food.”

These webinars take place online and will be recorded and available after the event for your convenience.

Free and Open to Everyone – Sign up Today
Moderated by Dr. Gustavo Tolosa

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Scheduled Webinars

Thursday, February 4, 2016 at 11:00 AM Pacific Time

Register Now

Title: Prevent and Reverse Arthritis with Diet

Description: In this 45-minute LIVE Webinar, you will hear Dr. McDougall talk about how he treats patients with arthritis using food choices.

Presenter: Dr. John McDougall, MD

Questions: Send questions ahead of time to webinar@drmcdougall.com. Please keep questions related to the topic of the webinar and please keep questions as concise as possible!

Recommended Material:

Video: Inflammatory Arthritis

Newsletter (new window): Ten Cases of Severe, mostly Rheumatoid, Arthritis Cured by the McDougall Diet

Thursday, February 11, 2016 at 11:00 AM Pacific Time

Register Now

Title: Stepping Stones to Self Esteem

Description: How we feel about ourselves is a key factor in how much we enjoy our lives.  The nature and source of self esteem has largely remained a mystery from most perspectives in psychology.  In this eye-opening lecture, Dr. Doug Lisle takes you on a journey to understand what self esteem is, how it works, and what you can do to rapidly support and enhance your confidence and self-regard.

Presenter: Douglas J. Lisle, Ph.D.

Questions: Send questions ahead of time to webinar@drmcdougall.com. Please keep questions related to the topic of the webinar and please keep questions as concise as possible!

Look What I Found

Right there in the public playlist section, too.

Garbanzo Stew

Here's another that I found in the drafts folder. Perhaps I was waiting to post until I copied the picture from my camera to the computer, but I don't see a photo of it anywhere.

I *did* wind up making this again with a different brand of beans instead of Rancho Gordo and it tasted fine. I didn't have luck with most of the beans I got from there and quit the bean club just last week. Others have had great luck with their beans, but I know I'm not the only one because someone on Dr. Fuhrman's forums recently wrote the same thing, how the beans were kind of tasteless. Are we getting bad batches? Is it the way we cook them? I've done with and without soaking, slow cooker, stovetop and pressure cooker, and they all tasted the same - tasteless. Who knows what the problem is.

Anyway, on with the post.

~*~

This Mary McDougall recipe is an oldie. I remember first seeing it back in the 1990's, and it's appeared in the newsletter at least once. The copy I saved is dated 2008 from a "cheap recipes" newsletter listing.

Garbanzo Stew

This is another of our old favorites, made with inexpensive pantry staples.  Make it on the stove or in a slow cooker.  Garbanzo beans require a long cooking time to be really tender, so plan accordingly.

Preparation Time:  15 minutes (overnight soaking needed)
Cooking Time:  4 hours (Slow cooker:  8-10 hours)
Servings:  10

2 cups uncooked garbanzo beans (chick peas)
8-10 cups water
2 potatoes, chunked
2 carrots, thickly sliced
2 stalks celery, thickly sliced
2 onions, chopped
2 tablespoons low sodium soy sauce

Soak the garbanzos overnight in water to cover.  Drain.  Place the garbanzos and 8 cups water in a large pot.  Bring to a boil, reduce heat, cover and cook for 2 hours.  Add remaining ingredients and cook an additional 2 hours, adding more water if necessary.

Hints:  To make in a slow cooker, combine the soaked, drained beans with the remaining ingredients (use only 8 cups of water) and cook for 8-10 hours on high.

Instead of the Goya or HFS's bulk bin beans, I used the bag of chickpeas that came with the last Rancho Gordo Bean Club order from October. I sorted and rinsed them as I usually do with garbanzos, and the next morning did the rinse and fresh water and cook routine. Hand chopped all the veggies during the last hour of cooking, adding a third of everything, including the soy sauce. Another 2 hours on the stove at a nice simmer, turned it off about a half hour before dinnertime so it cools down a bit, set the table and then served.

It tasted like . . .

nothing.

The beans had no taste, the carrots and celery were tasteless, the potatoes tasted like soggy potatoes. My husband said it's just beans and veggies floating in water.

He added a very generous amount of sriracha sauce to his bowl, while I went the salt and pepper route. It helped a lot.

I used veggies the same packages of carrots and celery earlier this week and they tasted fine. I've had taters from the same bag for breakfast and/or lunch this week and they, too, tasted fine. Was it the Rancho Gordo beans? So far I'm very underwhelmed with their beans so far and plan to cancel my membership after the January delivery. They charge way too much for beans that taste no different than the buck a bag - or less - Goya beans.

I have a 5 pound bag of garbanzo beans from the Amazon sale still waiting to be used and figured this would probably be the right meal to use them on during the winter, but now I'm having my doubts. I will try it at least once more, using those Palouse beans next time, and hopefully they have more taste than these did and rescue this dish. If not, it's back to Goya beans for a fraction of the price and a few hearty shakes of Mrs. Dash or McCormick salt-free seasonings before I serve this dish.

Dr. McDougall Forums on VegSource

I just found this in my Blogger drafts folder dated July 2014. I have no idea why I never posted it.
~*~*~*~*~
A few years before the Doctor McDougall.Com web site existed, the McDougall forums were part of VegSource.Com. There was both a chat page called McDougall Friends and a recipe forum. 

As time went on, both of those boards disappeared. The recipe page that started in 2000 was no longer linked to on the main VegSource page, and all the old links I had to recipes there were dead. While searching for a Jan Tz recipe that I know originated over there I was surprised when a Google search turned up a VegSource link. It worked! I searched for other recipes with dead links using their dedicated search function, they all appeared on a hidden forum archive. The 2 original McDougall forums are still on the VegSource servers! The graphics are missing on both the first and second recipe pages, but if you want to see an old photo of the Nelson children, it's still there on the McDougall Friends page. All the messages ever posted (and weren't deleted by the moderator, that is) are still there!

Go, visit now! Copy all those old recipes you loved but lost when the boards there closed. Who knows how long the VegSource IT guys will leave it all there. It's all text so probably takes up so little room those files just go unnoticed and will stay forever, but I'm not taking any chances.