The Ketogenic Diet Lifestyle

I am back!  And I would like to take a little time to discuss a major change we have had in our thinking of healthy eating and weight loss. Over the past couple of years, I've managed to loose about 50lbs. I initially lost this weight by exercising and limiting my calories.  Good job, but I started having a problem last year that I've always had after loosing weight.....weight regain.

By the fall of last year, I regained about 10 to 15 lbs, and the belly was making a comeback. Just cutting calories and exercising no longer was working.  Then I received an email from one of the popular DNA testing sites to do a little study of the genetics of weight loss. Based on my questionnaire, I was placed in a group to participate in a low carbohydrate diet for twelve weeks.

This was fine, I had done Atkins before, lost weight, but gained it back.  I then learned about the Ketogenic diet plan.  The Ketogenic diet limit dietary carbohydrates to about 20gms a day, and also reduces protein, but increases dietary fats.

This rocked my world, as I was taught (and told my Patients) that fat was bad, and was the enemy.  We needed to limit fat, and eat low-fat, no-fat foods. The food industry bought into this, cranking out a variety of low fat foods over the past 25 to 30 years.

The result? Americans are fatter that ever, with exploding rates of Obesity, and Diabetes.

Were we wrong all this time?

I think so.  With cutting fat, we have increased out intake of Carbohydrates, which can increase out insulin levels, and increase our appetites, and we eat more, and gain weight.

I want you all to get a copy of The Obesity Code, by  Jason Fung, MD.  We need to rethink all that we know about Obesity, Diabetes and Weight loss.  

On my next post, I will go into more detail of the Mechanics of the Ketogenic lifestyle, and How it has changed how we eat and live!!!

Korean in Washington State

in

We have just safely returned from our visit to see the Grandson (and his mom and dad as well, of course). As we reflect on how Zeke has grown and developed over the past year, we also remember our food adventures in the State of Washington. While we were there only a week, and did not scratch the surface, we did get to sample tastes of the local Korean community. Now to be more specific, we stayed in the community of Lakewood, Washington, adjacent to Tacoma.  Lakewood has a large Korean Community. Of course, this includes groceries and restaurants.

This was our third trip to this part of Washington, and we had time to check out the community in a little more detail.  We had plenty of Korean restaurants to choose from, some specializing in Korean BBQ, others more traditional.  For this trip, we choose to take everybody out to Ho Soon Yi Restaurant, in Lakewood.

 

You will find at Ho Soon Yi, a traditional Korean Restaurant, with many delicious options.  Portions are generous, with numerous side dishes (Banchan) for the table to choose from.  I, had, the Bibimbap, in the hot stone bowl. Everybody enjoyed their dishes, even little Zeke seemed to like the Anchovies and peanuts.  Our server was friendly and attentive.

We all gave Ho Soon Yi two thumbs up, and will be getting a return engagement on our next trip to Lakewood.

I should add we didn’t just eat Korean on our trip, but that is for another blog post!

Tomatoes!

You say Tomato………

 

 

 

 

Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.

Brian O'Driscoll



The humble tomato has come a long way since its journey from the new world in the 1500’s.  The name ‘tomato’, comes from the Aztec word “Tomatl”.  The Spanish may have been the first Europeans to bring to Spain in 1521, although some authors suggest Columbus may have brought tomato seeds back as early as 1491.

 

References to the tomato appear in books as early as the mid 1500s.  Writings at that time referenced a new type of “eggplant”, that could be cooked and seasoned with salt and pepper.  Despite this, it appears early tomatoes were first grown for decoration, not eating.

 

But in time,  tomatoes spread throughout southern Europe, and cookbooks featuring tomato recipes began appearing in the mid 1600’s, and new and varied forms tomatoes were developed.  Unfortunately, general acceptance of the Tomato as food was hampered by persistent rumors of toxicity.   This situation was not helped by the publication of a booked called Herball, written by a John Gerard, in 1597 in England. In it, he call the Tomato plant “of ranke and stinking savor”   not a strong endorsement.  While he didn’t specifically call the Tomato poison, his less that enthusiastic description, discouraged the adoption of the Tomato as a foot in England, and later North America.

 

The first mention of Tomatoes in North American was around 1710, with the publication of a book by herbalist William Salmon.  At that time, the Tomato was mainly found in the south, but spread to other areas. It continued to be grown as an ornamental, but it continued to be dogged by rumors that it was poisonous.

 

The Tomato’s' reputation was helped somewhat by Thomas Jefferson, who ate tomato dishes during his time in France.  He send seeds back to Monticello, where he grew them.

 

By the early nineteenth century, tomato recipes were appearing in American books, newspapers, and magazines.  Slowly, Tomatoes began to be grown in all parts of the United States, and more varieties of Tomatoes were being developed.

 

By 1897, Joseph Campbell began to market condensed canned Tomato soup.  The humble tomato finally gained in rightful culinary place in the world food pantry.  

 

Today, tomatoes are grown around the world and is important part of the cuisine of almost all parts of the planet, with many varies of tomatoes.

 

In our next article, we will discuss growing and cooking tomatoes, including the leaves of the Tomato plant.  Are they toxic, or a great component of your next batch of sauce?

 

 

 

Summer Supper Platters

We were at the supermarket today, and were impressed by the variety of meats and cheeses available. There was also a nice French red at a great price.  It's summer, so instead of a Main entrée, and side dishes, we put together a nice variety of items, that we liked.  We can pick and choose, a little or a lot.  If you are not sure what you want for Supper, sometimes more is better!

Try a platter of cheeses, bread, fruit, olives, and meats, for a light summer supper! 

Try a platter of cheeses, bread, fruit, olives, and meats, for a light summer supper!

 

Summer!

First day of Summer has come and gone, and things are growing in the garden.  It's been some unsettled weather here recently, so we haven't had much chance to enjoy the deck as of yet. I'm engaged in an ongoing battle to keep the grass under control, and I think I'm losing. Too bad the Avengers don't do lawn care.

Welcome, 2015

There will be lots of blog posts on the newly minted 2015. Many people will be philosophical on the hopes, and dreams of the coming year.  We here at the Ellison Family Compound also are looking forward to 2015.  2014 was a good year, and we hope 2015 will be even better. We also hope 2015 will be a better year for all of you, as well.

Tammy's Pepperoni Dip.

in

Need something quick for the Holiday get together?
This Pepperoni dip is quick and easy to make, and there will be no left overs to take home!
You will Need:;
One package Hormel Pepperoni
One Package of Cream Cheese
One cup Mozzarella Cheese, shredded.
A couple of Tablespoons half and half.

Take the Pepperoni and put in the food processor, you can vary the amount to taste.  Buzz it until finely minced.  Add the Cream Cheese, it works better if it is a little softened.
After it is mixed, add the cheese and blend.
It will be a tight consistency, but that's ok.  Place in a container, you can take it immediately or store in the fridge.

When your ready, use a small crock pot to place your dip.  As it heats, it will melt and soften.  Then add the half and half to smooth it out.

We like Ritz Crackers, but use your favorite, and enjoy!

Your Welcome!!!

Yard to Table

We do eat out a lot here at the Hungry Doctor.  We also watch a lot of the Food Network, and the Cooking Channel.  The big buzz term we hear now  is the “Farm to table movement”   We think this is a good thing.

Bringing fresh local ingredients to local restaurants for their customers. Everyone benefits, from the farmer, to the diner. 

With the popularity of Farm Markets, Home cooks can also take advantage of locally produced fruits and vegetables, and even meats.

We can even expand on this concept even further with what we will call “Yard to Plate”.  Growing your own produce to bring directly into your Kitchen.

It is estimated 250 square yards of acreage could provide enough food to feed a family of four.  Now, most of us won’t have to grow that much, unless you do want to become self-sufficient.

Here at the Family homestead,  we have assorted pots of vegetables, including peppers, tomatoes, and Squash.

 

  With a little work, we will have a steady supply of produce as fresh as it gets.

 

This year, our berry plants are finally producing fruit, making the bird netting essential.

It is a unique eating experience, to enjoy food that was grown right outside the patio door.  We’ll include more pictures as the summer progresses!

 

Finally we wish everyone a happy 4th of July, and remember all of those who served to keep us free!!