CameronWellness Masthead
Happy New Year!
December 2013
  
In This Issue:
 
 
 
   




 

 

DrToddTalks Dr Todd

Dr Todd Talks

 

This Month: 

"What's Wrong With A Little Around The Middle?"

While it is true that genetics play a role, the fundamental cause of being overweight or obese is an imbalance between calories consumed and calories burned.

 
Some causes of being overweight:
Sedentary lifestyle and lack of activity cause decreased metabolism leading to increased fat storage.
 
While environmental and social factors play a part in our obesity epidemic, the Standard American Diet (SAD) is high in calories and low in nutrients. A diet high in processed foods: starch, sugar and unhealthy fats is ultimately disasterous! Americans are overfed and undernourished!  
Like Jack LaLanne said, "if man made it, don't eat it." 
 

Health Consequences of being Overweight or Obese:

            Even a "little around the middle" is associated with many diseases, such as:

            -Cardiovascular diseases

            -High Blood pressure

            -Diabetes  

            -Osteoarthritis and other musculoskeletal disorders

            -Estrogen dominance

            -Menstrual problems

            -Feminizing men

            -Insulin resistance

            -Cancer and other auto-immune issues

 

Safe and Healthy Approach to Achieving and Maintaining Healthy Weight:

Achieving healthy weight starts with "changing your brain." Our habits, good and bad, are 'hard wired and chemically enhanced' in our brain. Thus, rewiring the brain by changing our perception of 'how we are who we are' is essential.

 

Maintaing a healthy weight is all about changing our relationship with our body image, dietary habits, lifestyle, activity level...this is the cornerstone to success.

 

Of course "Eating to live vs living to eat," proper hydration, adequate supplementation and physical activity are all part of the equation.

The last piece, which is vital: Find your pit crew! Family, friends and trained professionals, that's where we come in to help you find your personalized plan!

 

Tune in to our next newsletter when we give you an overview of our different weight loss programs. 

Find out which one is best for you!

DrToddTalks

New Art is Coming!

 

Jabu is an accomplished International artist who has exhibited nationally and internationally. His work has been acquired by private individuals, dignitaries and celebrities and various institutions across the world.

We are very excited to have such an accomplished artist showcased in our clinic!

 

Come to our official Open House to celebrate Jabu's work on Friday, January 17th, 6-9 PM  

 

Baked Egg Foo Yong

 

Egg Foo Yong is a Chinese omelet filled with vegetables, bean sprouts and sometimes meat. This vegetarian egg foo yong recipe is packed with vegetables and baked in a muffin tin for ease. Serve with a mixed green salad tossed with sesame dressing.


Makes: 6 servings, 2 egg foo yong & 2 1/2 Tbsp. sauce each

Active Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS
  • 10 large eggs, beaten
  • 1/2 teaspoon salt
  • 2 cups frozen peas, thawed
  • 2 cups mung bean sprouts (7 ounces), coarsely chopped
  • 1 bunch scallions, trimmed and sliced
  • 1 cup shredded carrots
  • 1 cup "no-chicken" broth or vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
PREPARATION
  1. Preheat oven to 350F. Coat 12 (1/2-cup) nonstick muffin cups with coconut oil or butter.
  2. Whisk eggs and salt in a large bowl. Stir in peas, bean sprouts, scallions and carrots. Divide the mixture among the prepared muffin cups (scant 1/2 cup each).
  3. Bake until the egg is cooked and beginning to brown, 28 to 32 minutes. Run a knife around the edges to loosen.
  4. Meanwhile, bring broth, soy sauce and white pepper to a boil in a small saucepan. Reduce heat to maintain a lively simmer and cook for 3 minutes. Combine cornstarch and water in a small bowl; whisk into the broth mixture. Cook, whisking, until thickened, about 1 minute. Remove from heat and cover to keep warm. Serve the sauce with the egg foo yong.
NUTRITION

Per serving: 365 calories; 9 g fat ( 3 g sat , 3 g mono ); 310 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 26 g protein; 16 g fiber; 633 mg sodium; 741 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Folate (86% dv), Iron & Magnesium (28% dv), Vitamin C (24% dv), Potassium (22% dv), Zinc (20% dv), Carbohydrate Servings: 2 1/2

 

Modified From EatingWell:  January/February 2013  


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Tune in to our next newsletter when we give you an overview of our different weight loss programs. 

Find out which one is best for you!

 






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