Category Archives: Nutrition

Dinner then & now

Posted on Wed, 8 February 2006 by Mel Green

Tonight’s dinner: Roast bison sandwich with sprouted wheat bread You can’t really see the bison, but it sure tasted good — a bison roast that my partner cooked last night. The bread is organic no-flour sprouted grain Ezekiel bread, & … Continue reading →

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Eating to heal insulin resistance

Posted on Mon, 6 February 2006 by Mel Green

You can now add to the library of how I’m putting together my own program: The Schwarzbein Principle: The Truth About Losing Weight, Being Healthy, and Feeling Younger by Diana Schwarzbein, M.D. and Nancy Deville. This book is very much … Continue reading →

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The Healthy Hobbit plan

Posted on Fri, 3 February 2006 by Mel Green

To me, the argument between high carb (60-65% of the day’s calories) & very low carb (<25%) diets is an exercise in futility. A lot of us might do better eating in between those extremes — even if those extremes … Continue reading →

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Labeling chemical food

Posted on Wed, 1 February 2006 by Mel Green

Some talk on a list I’m on about bringing GI labeling to the U.S. Some distance away, I think, but in the meantime we have a pretty good idea of what kinds of foods are more likely to be low … Continue reading →

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A GI can opener is part of of a nutritious diet

Posted on Wed, 1 February 2006 by Mel Green

If you bring a can of tuna for lunch… you’d better remember to bring a can opener too. I thought I had a GI can opener on my key ring, but I didn’t. Luckily, one of my coworkers did. Thank … Continue reading →

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The World's Healthiest Foods

Posted on Tue, 31 January 2006 by Mel Green

The World’s Healthiest Foods website is run by a non-profit called the George Mateljan Foundation for the World’s Healthiest Foods, which “was established by George Mateljan to discover, develop and share scientifically proven information about the benefits of healthy eating, … Continue reading →

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Carbs need company

Posted on Mon, 30 January 2006 by Mel Green

One of the most important lessons for me just came recently: a lot of the books on low glycemic eating will tell about planning a meal that’s low GI, & include sample menus that include other foods (proteins, fats), but … Continue reading →

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State of my art

Posted on Sat, 28 January 2006 by Mel Green

I first started learning about nutrition maybe twenty years ago when I first started doing much cooking for myself, from Laurel’s Kitchen & Diet for a Small Planet. I’m not & never have been a vegetarian, but I like a … Continue reading →

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Tracking the loss

Posted on Wed, 25 January 2006 by Mel Green

I’ve been for the time being using a food diary program on my Palm handheld computer (Diet & Exercise Assistant, by Keyoe, Inc.) to keep track food intake & exercise, & use this info in conjunction with the glucose monitor … Continue reading →

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Rye bread

Posted on Mon, 23 January 2006 by Mel Green

Since beginning to eat a low-GI diet, I have been using (organic) Bavarian whole grain bread, which is imported from Weissenstadt, Germany from a company called Heinrich Leupoldts KG (also does business as PEMA). We buy it from our local … Continue reading →

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