The number one rule of great steak is “Start with great meat.” What defines great meat? Is it grass‑fed, is it local, is it natural, is it grain finished? Yes. But, let your pocket‑book and monthly food budget answer that question. And even disregarding the 3 USDA meat grades: prime (prime‑aged), choice, and select, I maintain great meat (aka great steak) is available across all grades and in all budgets.
You have embraced healthy fats like butter and coconut oil, and adapted a fresh, real food approach to fueling your body. As a result you’ve shed pounds without feeling deprived, your energy levels have soared, and your cravings have been suppressed. But… you still feel slightly uncomfortable about telling your doctor the good news. Dietitian Cassie offers her top ten tips in sharing your new lifestyle with your doctor.
Why is it that we usually say that “Thanksgiving is the time of year we give thanks for…” and list a bunch of things we are thankful for? There’s nothing wrong with that, but why aren’t we vocal more often about this incredible life we have been given? Most of us have successfully changed aspects of our life that are improving our health, extending our life, and helping us enjoy everything this life has to give. Well, this Thanksgiving, let’s try to be thankful more often and let’s try to tell the people we are thankful for that we are happy to have them in our lives. Here is what you will find in the November 2013 issue of CarbSmart Magazine.
When it comes to breast health, a lot of emphasis is put on cancer treatment. Words like “survivor” and “early detection” are common this time of year. What is discussed less frequently is prevention. The World Cancer Research Fund estimates that 38% of breast cancer in the United States could be prevented with diet, physical exercise, and weight management.