Health Secrets – Page 8

August 17, 2021

The Miracle of Fasting | Dr. Jason Fung & Naomi Whittel

#jasonfung #fasting #naomiwhittel
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To learn more about the benefits of fasting, check out my blog! https://www.naomiwhittel.com/intermittent-fasting-and-weight-loss/?utm_source=YouTube&utm_medium=Social&utm_campaign=June%2025&utm_content=Why%20You%20Should%20be%20Fasting
Those of you interested in health and wellness have most likely heard the name Jason Fung, and if you haven’t yet, you will. Dr. Jason Fung is a world-leading expert in intermittent fasting, and, also a friend, so I was thrilled that he was willing to chat briefly on the subject with me, and on camera, no less, so I could share it. This is just a very brief overview but there is so much more we will be discussing in upcoming videos (subscribe!) so stay tuned.

The idea of fasting is almost becoming a trend these days. We hear about it everywhere; intermittent fasts, 1 day, 2-day, even 5-day water fasts are quickly becoming part of our “healthy living” jargon. Yet, the idea is far from new. It dates back to our remote ancestors, and hunters and gatherers, and historically it has been linked with different cultures, and religious practices and rituals. Why? Did they know someone we don’t?
Studies have proven that to be quite possible and have shown us that abstinence from all food and drink except water and a few other exceptions, has incredible healing powers. In fact Japan’s Dr. Ohsumi’s research into the benefits of autophagy won him the Nobel Prize in 2016. I was fortunate to have been granted the rare opportunity to interview and chat with Dr. Ohsumi in his laboratory in Tokyo. (You can find the video here on my channel)
In an age and country where food is so accessible to us, and three meals a day (sometimes more!) is the norm for many of us, the idea of going without food for prolonged periods of time is something that some people can’t even think about, let alone attempt. Yet the health benefits are truly astounding.
In this video I want to give you a breakdown on what fasting can do for you. It’s much more than a trend and the benefits you can experience range from incredible mental alertness, and overall feelings of well-being, (even reducing feelings of depression and anxiety!), to weight loss, increased energy, increased muscle tone and improved immune health. The list is endless.
As someone who has experienced the amazing effects of fasting for the last 25 years, be it intermittent, or up to 5-day water fasts, I have experienced these benefits first hand and improved my health considerably.
In this video, I want to give you brief overview of just what fasting can do, in the words of the true authority on the subject. We’ll have many more videos coming up, educating you on the correct ways of attempting a fast and how to prepare for one.
I encourage you to take care and be wise. Fasting is not for everyone, and different people benefit from different types, so please be sure to subscribe and watch our upcoming videos (as well as my other videos here on my channel) where we’ll be giving you all the necessary information.
Thanks so much for watching, and please be sure to ask questions and leave comments, we love to hear from you!
To your health, happiness, and a better life. 🙂
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Be sure to hit subscribe to get notified about upcoming content. We will be uploading at least 3 videos every week on themes related to nutrition, beauty, exercise, wellness and self care, functional foods and nutrients, travel and learning about how different cultures eat and discovering the secrets of longevity. We’ll be uploading how to’s, tips and lists, recipes, live Q&A’s, travel videos, and lots of exciting (and educational content). We will be going off the beaten path in search of new and exciting ideas to help you enjoy a more vibrant and fulfilling life, and a better you. So join me in this adventure. Subscribe, leave feedback and comments, if you like the video hit the like button, your feedback is very important to me.

For more info, and to learn more about what products I have on offer, and to learn more about what we do, read blogs, find new and exciting recipes and SO much more, be sure to visit my website at…

https://www.naomiwhittel.com/

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August 17, 2021

How diet can affect the brain – Eat, Fast, Live Longer – Horizon – BBC

Michael Mosley meets Professor Mark Mattson. His work with mice at the National Institue on Ageing, has produced some startlig results about diet and memory.

Michael Mosley has set himself a truly ambitious goal: he wants to live longer, stay younger and lose weight in the bargain. And he wants to make as few changes to his life as possible along the way. He discovers the powerful new science behind the ancient idea of fasting, and he thinks he’s found a way of doing it that still allows him to enjoy his food. Michael tests out the science of fasting on himself – with life-changing results.

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August 17, 2021

Chickpea Noodle Soup | Forks Over Knives

Chickpea Noodle Soup – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

1 large yellow onion, diced
3 medium carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
¾ teaspoon dried thyme
Pinch of red pepper flakes (more if you like spice)
1 tablespoon brown rice flour
8 cups low-sodium vegetable broth
8 ounces uncooked brown rice spaghetti (½ pound)
2 cups cooked or canned chickpeas (drained)
2 cups baby spinach
1 tablespoon lemon juice
½–¾ teaspoon sea salt
Freshly cracked pepper

DIRECTIONS:

-Combine the onion, carrots, celery, garlic, thyme, red pepper flakes in a large soup pot; add ⅓ cup of water, and sauté over medium-high heat until the onions soften, about 5 to 7 minutes. Add more water as needed to prevent burning.

-Stir in the brown rice flour. Continue to cook on medium heat, stirring constantly for another 2 minutes.

-Add the vegetable broth, cover the pot, and bring to a boil. Once boiling, crack the spaghetti noodles in half and add them to the pot. Reduce heat to a simmer and continue to cook, partially covered, for another 12 minutes. Add the cooked chickpeas and continue to simmer for another 3 minutes.

-Add the spinach, and cook for 1 more minute, just until the spinach is wilted. Turn off the heat, add the lemon juice, salt, and pepper. Depending on the vegetable broth you use, you may need more or less salt. Serve hot.

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August 17, 2021

Easy Thai Noodles | Forks Over Knives

Easy Thai Noodles – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

8 ounces brown rice noodles or other whole-grain noodles
3 tablespoons low-sodium soy sauce, or to taste
2 tablespoons brown rice syrup or maple syrup
2 tablespoons fresh lime juice (from 1 to 2 limes)
4 cloves garlic, minced
1 (12-ounce) package frozen Asian-style vegetables (about 3 cups)
1 cup mung bean sprouts
2 green onions, white and light green parts chopped
3 tablespoons chopped, roasted, unsalted peanuts
¼ cup chopped fresh cilantro
1 lime, cut into wedges

DIRECTIONS:

-Cook the noodles according to the package instructions. Drain and set aside.

-Meanwhile in a large saucepan, combine the soy sauce, brown rice syrup, lime juice, garlic, and ¼ cup water. Bring to a boil over medium heat. Stir in the Asian mixed vegetables and cook until crisp-tender, about 5 minutes.

-Add the cooked noodles and mung bean sprouts and toss to coat. Cook until heated through, about 2 minutes.

-Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. Serve.

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August 17, 2021

Almond Poppy Cake | Forks Over Knives

Almond Poppy Cake – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

FOR THE CAKE
1½ cups unsweetened, unflavored plant milk
8 ounces dates, pitted and quartered (about 12+ Medjool)
1½ teaspoons almond extract
1¼ cups rolled oats, ground into flour
¾ cup dry/uncooked millet, ground into flour (see note)
2½ tablespoons poppy seeds
2 teaspoons baking powder
1 tablespoon lemon zest (from 1 medium lemon, Meyer variety preferred)
½ cup chopped almonds or walnuts (optional, for added richness and texture)

FOR THE OPTIONAL FROSTING
3 ounces dates, pitted and quartered (4 to 5 Medjool dates)
2 tablespoons unsalted cashews (1 ounce)
Juice of 1 medium lemon, Meyer variety preferred (about ½ cup)
Additional nuts (optional, for topping)

DIRECTIONS:

-To make the cake, preheat the oven to 325°F. Line a standard 9 x 5-inch loaf pan with parchment paper (or use a silicone baking pan).

-Place the plant milk, dates, and almond extract in a small bowl, and set aside (so the dates can soften).

-Grind the dry oats and millet together into flour in your blender, and place into a mixing bowl. Add to this the poppy seeds and baking powder, and mix with a fork.

-Pour the soaked date mixture into your blender, and process until smooth. Pour into the bowl of dry ingredients, along with the lemon zest and nuts (if using), and stir just until all of the dry ingredients have been incorporated.

-Pour the batter into the loaf pan and bake for 55 to 60 minutes uncovered, until the cake is evenly browned with some cracks on the top, and a toothpick inserted into the center comes out clean. Let stand for 15 minutes before removing from the pan to cool further on a cutting board. (The cake will rise during baking then fall a bit during cooling.) Cool for another 20 to 30 minutes before slicing.

-Meanwhile, if you choose to make the frosting, place the dates, cashews, and lemon juice in a blender with ¼ cup water, and set aside for 15 to 20 minutes (so that the dates and nuts can soften). Then blend until very smooth, and frost just before serving.

-To add a bit of flair, grind some nuts on top of the frosted cake using a rotary cheese grater.

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