Thursday, April 19, 2012
Yesterday, I slow baked 2 vidalia onions at 250 degrees. Wow!!! They were much sweeter than the one I roasted for my soup the day before. I bought 10# of vidalia onions and thought how in the world will I eat all that. Now I know. They shrink down to nothing.
Note to myself: Peel the outer layer to achieve cleanliness. Then, when the slow roasted onions leach out juice and nutrients, throw the liquid into my soup. One of my goals should be to usually have soup in my frig in which to throw all these roasted vegetables. The slow roasted onion were out of this world. They can be mixed with steamed brussel sprouts, carrots, or whatever--along with some Bragg's for flavoring. Will try that approach tonight.
Notes from my research/readings--
Evelyn Oswick, Dr. Esselstyn’s original patient, has been eating his program for 22 years. Every morning she has oatmeal, apple juice and a banana. For lunch and supper, she has baked potato or salad .
1991 then 1997 First National Converence on Lipids in the Elimination and Prevention of Coronary Artery Disease (then Second)
Nathan Pritikin-he was an engineer but had it right. Died in 1985 of leukemia and his autopsy showed clean blood vessels-as clean as a teen.
Hans Diehl, student of Pritikin, CHIP Coronary Health Improvement Program
McDougall Plan 1983. He developed his ideas when he was in Hawaii working at a sugar plantation and noticed the old fit octogenarians on the old diets were MUCH healthier versus the newest generation.
Ornish started his study in 1986. It was plant-based and also required meditation and relaxation and structured exercise. It did not include lipid lowering drugs like Esselstyn’s study.
I discussed my plans with JR regarding my current eating regimen. He is fully supportive. Since he still eats meat, then I can cook up some sausage or other flavorful meat, divide my soup, and simmer his portion with meat. Problem solved.