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?