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Many people see CAFOs (concentrated animal feeding operations) as a problem some distance from home, but those who live near the “manure lagoons” created by such mega-farms cannot escape the terrible odors emitted.
In northern Missouri a group of farmers living near a CAFO decided that they had enough of the awful smells and decided to sue Premium Standard Farms, a hog production group owned by Smithfield Foods. A jury in Kansas City has awarded $11 million to the plaintiffs, who claimed, “…odors from the operations nauseated them and forced them to stay indoors with the windows shut,” according to the industry publication, Pork. The facility in Berlin, Missouri is said to produce 200,000 hogs annually.
It was the second such suit brought by locals against the facility. The first was in 1999, when 52 farmers received $5.2 million. The second suit was brought because the farmers claimed the odor problems had not been corrected. The jurors agreed that the local farmers had been deprived of the enjoyment of their property by the stink from the PSF facility, and that they were not just normal odors to be expected in an agricultural community. PSF is appealing the decision. A battle has been won, but the war goes on.
There is nothing new about complaints of environmental degradation, animal cruelty, and the threat to human health posed by CAFOs, where hogs are kept in extremely close quarters, fed growth hormones, and administered antibiotics, and the list of reasons to oppose CAFOs keeps growing. There seems little hope that they can be improved. The intense concentration of animals is the root of the problem, the critical element that makes such operations unsustainable.
The Alternative
The alternative to factory farming has been demonstrated on a small scale by food artisans and thoughtful farmers across the U.S. In one example, Herb and Kathy Eckhouse of La Quercia adhere to principles of sustainability in the making of their world-class prosciuttos. To them, this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding. They do not use meat from animals that have been given antibiotics, kept in large animal confinement facilities, fed animal byproducts, or given hormones.
Factory farm advocates will argue that they produce pork that is affordable for working families. But who will pay the health care and environmental cleanup costs that will inevitably result from meat full of growth hormones and antibiotics? What of the fact that these facilities are virtual incubators for health threats such as swine flu? And looking over the past record, are CAFOs part of an industry to be trusted with protecting the health of the environment?
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
washingtonpost.com Columns
Atkins diet’s return reflects idea that saturated fat shouldn’t be demonized
By Jennifer LaRue Huget
Thursday, March 4, 2010
For half a century, we’ve been told that saturated fats are bad for our hearts. That belief led to what many now consider the disastrous switch from saturated-fat-filled butter to trans-fat-filled margarine as the bread-spread of choice. It also led to the government’s recommendation, through its Dietary Guidelines for Americans, that we limit saturated fat to less than 10 percent of our daily calories.
But the latest science has many experts reconsidering saturated fat. A study published in the American Journal of Clinical Nutrition, for instance, found insufficient evidence linking saturated fat intake to cardiovascular disease or coronary heart disease.Another study suggested refined carbohydrates and being overweight are the true culprits. And they’re just the latest to suggest that sat fat has gotten a bad rap.
Riding high on the wave of saturated fat’s rehabilitation, the famous Atkins Diet has been revamped with an eye toward making it easier to understand and maintain. “The New Atkins for a New You” (Fireside, 2010) allows dieters to eat more vegetables than the old version did. But the diet’s core concept — that carbohydrates, not saturated fat, are what makes us fat — remains intact.
Atkins old and new aim to rejigger metabolisms so people burn their fat, including stored body fat, instead of carbs. The new book, written by Eric Westman, Stephen Phinney and Jeff Volek, guides dieters through four phases, from “Induction” through “Lifetime Maintenance.” Atkins followers are encouraged not to count calories and are told that their cravings for carbs will swiftly diminish.
Westman says one of the chief differences between the new and old Atkins (made popular in the early 1980s with the paperback release of “Dr. Atkins’ Diet Revolution”) is the clarification that the most-restrictive Induction phase accounts for just the first two weeks of the diet and that people with less weight to lose might choose to skip that part altogether. In any case, the Induction phase allows dieters to eat some “foundation” vegetables: leafy, fiber-filled and unstarchy ones such as cauliflower and spinach.
As the diet continues, followers can gradually add carbohydrates until they find an amount they can accommodate without gaining weight. Long-term adherence is one of the problems the new Atkins hopes to solve, giving followers options that include adding more fruits, grains and legumes to the mix.
The case for Atkins has been bolstered a bit by two developments. First, the nutrition community has largely accepted that low-fat diets tend not to work because people replace the missing fats with extra carbohydrates. Joan Salge Blake, a registered dietitian and spokeswoman for the American Dietetic Association, notes that the “Snackwell phenomenon” demonstrated that people assume low-fat cookies are low in calories, too, and they overeat.
The second development is the widespread embrace in nutrition circles of the Mediterranean-style diet, which emphasizes heart-healthy fats such as those in olive oil and nuts. Of course, there’s not a lot of bacon or butter in the Mediterranean diet, which is favored by the American Dietetic Association. It focuses on a healthful balance of fish, fruits, vegetables, nuts, legumes and that most empty of all carbs, alcohol.
Atkins breaks with current weight-management thinking in two notable ways: allowing followers to incorporate as much (or little) exercise as they want, and encouraging sodium consumption. “If you don’t have a salt-sensitive condition like heart failure, salt in the diet is not restricted on Atkins,” Westman explains by e-mail. Adequate sodium intake, the book notes, helps counter the low-carb diet’s diuretic effect.
The new Atkins, like the old, emphasizes that “fat is your friend,” even as it encourages folks to eat protein. If you prefer a lean skinless chicken breast, go ahead and have it — just add a dash of olive oil or a pat of butter. Wrote Westman: “On Atkins, bacon is a healthful protein! . . . The New Atkins is placing more emphasis on the four phases which gradually reintroduce carbs, to get away from the stereotype that ‘Atkins is all-you-can-[eat]-bacon.’ ”
The book cites more than 50 studies that support its approach, and its new, more flexible and friendly presentation will undoubtedly make it attractive to former Atkins-ites and new adherents.
For my part, until we fully understand the dietary implications of saturated fats and unsaturated fats, I’m not going to put all my, er, eggs in one basket by going gung-ho with Atkins, new or otherwise. On the other hand, the Atkins approach has made many reconsider the basics and un-demonize some dietary demons. So, for the freedom to enjoy a pat of butter now and then, I thank the authors.
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Three Friends (photo by Marcos Casiano, courtesy of morgueFile.com)
Just a few months ago a national survey found safety to be the number one concern of affluent consumers when purchasing food. Not surprising, considering the frightening stories that keep making their way into the news time and again. “Every year, millions of people in the United States suffer from foodborne illness, hundreds of thousands are hospitalized, and thousands die,” according to testimony given by Margaret A. Hamburg, M.D., Commissioner of the Food and Drug Administration, before the U.S. Senate Committee on Health, Education, Labor, and Pensions. Some cases are absolutely nightmarish. In 2009, New York Times reporter Michael Moss introduced readers to Stephanie Smith, a children’s dance instructor from Minnesota who is partially paralyzed from E. coli. It was this paragraph in particular that made readers burn:
The frozen hamburgers that the Smiths ate,which were made by the food giant Cargill, were labeled “American Chef’s Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.
American families are now so concerned about the safety of their food that consumers strongly prefer to see products labeled as safety certified by a third party, according to a study being conducted by Michigan State University on behalf of DNV, a global provider of services for managing risk. “Consumers are not only aware of food safety issues they are actually changing their shopping habits due to food safety concerns,” says Dr. Chris Peterson, director of the Product Center at MSU. “Nearly half of the consumers we surveyed indicated a change in shopping patterns.”
Why Should We Pay More?
MSU found slightly more than one-third of consumers indicate a willingness to pay a premium, upwards of 30% more, to see evidence on product labels that the food they are buying has passed some kind of independent safety certification process. But what of the millions of tax dollars already being spent for the U.S. Department of Agriculture and the U.S. Food and Drug Administration to ensure the safety of the nation’s food supply? It is understandable that parents are willing to pay more to protect the health of their children, but it is time to get the agencies established to protect people doing a credible job of it.
Food, Inc. on DVD
Not convinced that the U.S. is in need of a healthier and more sustainable food system? Then have a look at a DVD of the Academy Award-nominated documentary, Food, Inc. The film illustrates how our nation’s food supply is controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers, and our environment.
To learn more about this landmark documentary film, go to: Food, Inc.
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Here’s a little insider gossip for you. When Dr. Salerno was called to Fox Business last week to comment on the Health Care Summit, he discovered more than a broken health care system. The chair he was assigned to was broken. You’ll see in the video he can’t seem to sit still. It was the chair. “I felt like I was riding a bucking bronc,” Doc said.
But take a look at the video clip posted here and on the site and you’ll see that Doc believes we must have a reform in our health care delivery system. As Doc says, he doesn’t need insurance companies dictating to him or any other physician the proper treatment regimen for his patients.
Go get ‘em Doc. We agree with you and we’re sure glad that chair didn’t throw you. ha.
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I own a restaurant, it is an upscale Mediterranean bistro, so on the one hand it makes it easy for me since I have a crew of talented chefs to cook for me, but my schedule can be crazy and I never get 8 hours sleep, 6 on a really good night. I know this is not ideal but between working nights and having two school age kids I usually get to bed about 1:30 AM and I am up at 7:00 AM to get the boys to school. Also I frequently I miss my dinner because I’m busy at that time feeding other people, but then late at night I find myself very hungry so I have been making myself a little makeshift charcuterie with some pepperoni slices, a little cheese, some olives & nuts. Is this OK to do right before bed? Thanks for your help.
that is an ideal late night snack. You shouldn’t wake during the night and six hours is plenty at one sitting-er- lying. Can you manage a 30 minute nap in the middle of the day? I started writing when my kids were little and late at night was the only time I had enough quiet time to get the work done (22 books and counting). So I got into the habit years ago of six hours sleep. But I have always laid down just for a few in the afternoon. I recommend it.
What Doc says about sleep is that people need to have enough protein and fat in their system to tide them over to breakfast. That’s why those low fat diets don’t work – or at least one of the reasons. Because people can actually get hypoglycemia in their sleep. They wake up in the middle of the night and can’t get back to sleep. That’s why grandmothers recommended a glass of milk in the middle of the night.
What you’re doing is better.
Keep me posted on your progress. If you’ll just eat 5 small protein/natural fat meals a day — heaven knows you have access to top quality food in your business — you are going to be hugely successful. I just know it.
Yours in good health.
Linda West Eckhardt
co-author The Silver Cloud Diet
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WHOLE FOODS PROMOTES MILITANT VEGETARIAN AGENDA
Has the Upscale Market Outlived Its Usefulness?
WASHINGTON, DC. February 3, 2010: Whole Foods Markets has launched a nationwide “Health Starts Here” marketing scheme that endorses a low fat, vegetarian diet, with promises that the diet will “improve health easily and naturally.” The plan promotes the books and private business ventures of Joel Fuhrman, MD, and Rip Esselstyn, both of whom worked with Whole Foods to formulate the new guidelines. Customers now receive a pamphlet urging them to adopt a low fat, plant-based diet and to cut back or completely eliminate animal foods. Many Whole Foods stores no longer sell books advocating consumption of meat, eggs and dairy products.
The plan will feature new Aggregate Nutrient Density Index (ANDI) labels for foods in the store; the index is designed to make plant foods to appear “nutrient dense” by favoring various phytonutrients in plants and ignoring many vitamins and minerals essential to health. “Whole Foods has stacked the deck against animal foods by choosing ANDI parameters that do not include a host of key nutrients, such as vitamins A, D and K, DHA, EPA arachidonic acid, taurine, iodine, biotin, pantothenic acid, and vital minerals like sodium, chloride, potassium, sulfur, phosphorus, copper, manganese, boron, molybdenum and chromium,” says Sally Fallon Morell, president of the Weston A. Price Foundation. “Many of the phytochemicals that Fuhrman includes in the index he developed for Whole Foods play no essential role in the body and may even be harmful.”
“Animal foods like meat, liver, butter, whole milk and eggs contain ten to one hundred times more vitamins and minerals than plant foods,” says Fallon Morell. “Plant foods add variety and interest to the human diet but in most circumstances do not qualify as ‘nutrient-dense’ foods.”
“Low fat vegetarian patients are my most unhealthy patients,” says John P. Salerno, MD, a board certified family physician from New York City. “The reason we, as a society, are spiraling into diabetes and obesity is because of the low fat concept developed by the U.S government decades ago. Low fat plant based diets have a low nutrient base, and phytonutrients in vegetables cannot be properly absorbed without fat.” See www.thesilverclouddiet.com.
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by Jeff Deasy, www.americanfeast.com
Americans consume roughly twice the recommended limit of salt each day, causing widespread high blood pressure and placing millions at risk of heart attack and stroke. But only 11% of the sodium in Americans’ diets comes from their own saltshakers; nearly 80% is added to foods before they are sold.
The National Salt Reduction Initiative
The National Salt Reduction Initiative, a New York City-led partnership of cities, states and national health organizations, today unveiled its proposed targets to guide a voluntary reduction of salt levels in packaged and restaurant foods.
Through a year of technical consultation with food industry leaders, the National Salt Reduction Initiative has developed specific targets to help companies reduce the salt levels in 61 categories of packaged food and 25 classes of restaurant food. Some popular products already meet these targets, a clear indication that food companies can substantially lower sodium levels while still offering foods that consumers enjoy. Additional comments on targets will be solicited this month, and the initiative will adopt final targets this spring.
Saving Lives & Billions in Healthcare Expenses
The goal of the initiative is to cut the salt in packaged and restaurant foods by 25% over five years, an achievement that would reduce the nation’s salt intake by 20% and prevent many thousands of premature deaths. The sodium in salt is a major contributor to high blood pressure, which in turn causes heart attack and stroke, the nation’s leading causes of preventable death. These conditions cause 23,000 deaths in New York City alone each year, more than 800,000 nationwide, and cost Americans billions in healthcare expenses.
“Consumers can always add salt to food, but they can’t take it out,” said Dr. Thomas Farley, New York City Health Commissioner. “At current levels, the salt in our diets poses health risks for people with normal blood pressure, and it’s even riskier for the 1.5 million New Yorkers with high blood pressure. If we can reduce the sodium levels in packaged and restaurant foods, we will give consumers more choice about the amount of salt they eat, and reduce their risk of heart disease and stroke in the process.”
The recommended daily limit for sodium intake is 1,500 mg for most adults (including anyone who is black or over 40) and 2,300 mg for others. Some food products, such as deli-meat sandwiches, pack that much sodium in one serving. But much of the salt in Americans’ diets comes from breads, muffins and other foods that don’t taste salty.
“Excess sodium greatly increases the chance of developing hypertension, heart disease and stroke,” said Dr. J. James Rohack, president of the American Medical Association. “The AMA has long supported a reduction of sodium in processed foods, fast food products and restaurant meals as a means to lower sodium intake and reduce the risk for cardiovascular disease among Americans.”
International Efforts Underway
Other countries are already reducing salt in packaged and restaurant foods. In the United Kingdom, a similar collaboration between the food industry and government has already resulted in salt reductions of 40% or more in some food products. Canada is actively addressing the issue, and Australia, Finland, Ireland, and New Zealand have all launched large scale, countrywide initiatives to help reduce the salt in their foods.
Big Food Companies Reducing Salt Quietly & Gradually
Meanwhile the Wall Street Journal reports that companies find consumers respond better when sodium-reduction isn’t emphasized on labels:
Amid rising government pressure and consumer concern, food makers are taking a new tack in their long-running effort to sell products with less salt. Instead of offering foods labeled as low salt that few people eat, they are gradually reducing the salt from some of their most popular items—and not making a big fuss about it on the label…Chef Boyardee canned pasta will have decreased its sodium by about 35% over the course of five years without a word on the package.
Cardiovascular Disease is the Leading Cause of Death in U.S.
“The American Heart Association recognizes the potential benefit to many Americans of reducing sodium intake. Consuming too much sodium is associated with high blood pressure, a risk factor for heart attack and stroke. Reducing sodium in processed foods, which account for the majority of sodium consumption in the United States, could significantly decrease risks for cardiovascular disease, which remains the nation’s leading cause of death,” said Dr. Clyde Yancy, the association’s president.
To get more information on the National Salt Reduction Initiative, go to: N.Y.C Department of Health
American Chicken Banned in RussiaVladimir Putin, in a move much revered by the citizens of his country, as issued a ban on American imported chicken.
“Too fatty, too little taste, Americans raise their chickens on chemicals,” reported one Russian grocer.
So, OK, folks, haven’t I been telling you not to buy factory farmed meats? Chickens raised in those dark, dank 100,000 bird coops where the poor things never see light, can suffocate from being packed in so tightly, and are fed mostly GMO corn which not even a starving chicken should eat.
The European Union has banned the use of birds raised using standard American practices and as a result, the chicken they sell in Europe is more flavorful, more healthy, and more expensive.
What does Cheap Chicken Really Cost?
I can tell you this, from my own personal experience. Many of you know that I cook for my dogs every day – because commercial dog food is made from meats considered unfit for human consumption – now there’s a scary thought – and I can tell you that my dogs will not even eat cheap chicken. They turn up their refined noses and leave it in the bowl.
What is in that chicken? Well, when they pack the birds into those coops so tightly the conditions invite disease, so the birds are fed antibiotics in the water. The poultry growers want them to get to market FAST, so they pump them full of hormones to encourage fast growth. And if that wasn’t bad enough, the birds are fed cheap genetically modified corn to keep the cost of chicken feed down.
If you are buying chicken from any fast food place and many ordinary chain restaurants as well as many supermarkets, you are stuffing your face with this cheap chicken. The results can be dire for your health.
You Are What You Eat
Cheap chicken is part of the American smorgasbord of foods that cause overweight, diabetes, heart and kidney disease.
Where Should You Buy Chicken
Ideally, find a source for locally farm-raised poultry. I know this is not easy. Second to that pick out organic birds from the market. Whole Foods has great chicken. You will like the flavor. It has not been laced with hormones and antibiotics, nor has it been fed GMO corn. Murray’s is a good brand sold in the East. Out West, there’s also locally grown brands of organic chicken. It’s worth the extra trouble and the cost. Look up “organic chicken” on the internet for sources close to home.
Once you get it to your kitchen, here’s a great recipe from www.thesilverclouddiet.com to enhance the taste of that bird and help you keep to your weight loss plan.
Easy Roast Chicken Thighs and Asparagus
Simple and satisfying, this one dish dinner goes together in a hurry. And check out the carb count, fewer than 8. Whoo hoo.
Makes 4 servings
2 garlic cloves
3 tablespoons extra virgin olive oil, divided
2 tablespoons fresh lemon juice, divided
8 organic chicken thighs with skin (about 1 3/4 pounds)
2 tablespoons unsalted butter, divided
1/2 cup organic chicken broth
1 teaspoon fresh or dried oregano
12 spears asparagus
Accompaniment: lemon wedges and parsley
Preheat oven to 450°. Mince garlic with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat and brown chicken in 2 batches, skin side down, until golden and crisp, then remove to a baking dish, skin side up. Arrange asparagus alongside chicken.
Pour off fat from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, and then pour over chicken and asparagus.
Roast chicken in oven until cooked through, about 20 minutes. Add a grating of freshly milled black pepper and serve, garnished with parsley and lemon wedges.
Nutritional Readout: 467 calories, FAT 33.3 g., PROTEIN 35.6 g., CARB 7.8 g., FIBER 1.3 g.
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Cutting Edge Science Points to Keys to Diet Success
You may have wondered what we mean when we say the revolutionary new Silver Cloud Diet is backed by the latest cutting edge science. What we mean is that scientists in labs from coast to coast are beginning to examine the role of fats in the diet and we don’t mean LOW FAT.
For thirty years, many in this country have followed a low fat, high carb diet regime and have gotten less healthy and more fat as a result. But just as Dr. Atkins knew, thirty years ago, the path to health, longevity and normal weight is a diet that cuts way back on carbohydrates.
So what makes us different from Atkins? I’d say, we have responded to the degraded food supply in this country, the increased reliance on prepared and processed foods – way more than 50% of meals in this country are eaten out or ordered in today. Things are much worse since Atkins did his ground breaking work. We have to take a clear stance against factory farming and Big Pharma if we want to be healthy.
We know that the Farm Revolution, which has begun, and which is mainstreaming organic produce and meat sources, is a huge part of the solution we see. In my patients, the results are just really dramatic.
When my patients follow the Silver Cloud protocols, beginning with a Full Fat Fast, their weight normalizes, their blood sugars come down, and their cholesterol becomes totally normal.
I did want to cite a couple studies I’ve seen lately. One, cited in the American Journal of Clinical Nutrition found that drinking sugar-sweetened beverages increased women’s chances for a heart attack by an alarming percentage.
Regular Consumption of Sugar-Sweetened Beverages May Increase Risk of Coronary Heart Disease in Women Keywords: CORONARY HEART DISEASE – Sugar-Sweetened Beverages Reference: “Sweetened beverage consumption and risk of coronary heart disease in women,” Fung TT, Hu FB, et al, Am J Clin Nutr, 2009; 89(4): 1037-42. (Address: Department of Nutrition, Simmons College, Boston, MA 02115, USA. E-mail: fung@simmons.edu ). Summary: In a prospective study involving 88,520 women without previously diagnosed coronary heart disease or diabetes, aged 34-59 years, regular consumption of sugar-sweetened beverages (SSBs) was associated with an increased risk of coronary heart disease (CHD). During 24 years of follow-up, 3105 incident cases of CHD (nonfatal myocardial infarction and fatal CHD) were recorded. Using Cox proportional hazards models adjusted for potential confounders, consumption of 1 SSB per day and 2 or more SSBs per day were associated with 23% and 35% increased risks of CHD, respectively, compared with consumption of less than 1 SSB per month. Thus, the authors of this study conclude, “Regular consumption of SSBs is associated with a higher risk of CHD in women, even after other unhealthful lifestyle or dietary factors are accounted for.”
Another from Spain shows that full fat milk is so much healthier than low fat or skim milk and actually helps prevent heart disease.
CARDIOVASCULAR DISEASE, CHOLESTEROL, TRIGLYCERIDES – Omega-3 Fatty Acids, EPA, Eicosapentaenoic Acid, DHA, Docosahexaenoic Acid, Fish Oil, Oleic Acid, Vitamin A, Vitamin B6, Vitamin D, Vitamin E, Folic Acid, Folate Reference: “Milk enriched with “healthy fatty acids” improves cardiovascular risk markers and nutritional status in human volunteers,” Fonolla J, Lopez-Huertas E, et al, Nutrition, 2009; 25(4): 408-14. (Address: Nutrition and Health Department, Puleva Biotech S.A., Granada, Spain. E-mail: jfonolla@puleva.es ). Summary: In a study involving 297 subjects between the ages of 25 and 65 years, with moderate cardiovascular risk factors, consuming 500 mL per day of a milk enriched with the omega-3 fatty acids, EPA and DHA, plus oleic acid, and vitamins A, B6, D, E, and folic acid, for a period of 1 year was found to significantly increase serum HDL cholesterol (4%) and serum folate (58%) and significantly decrease plasma triglycerides (10%), total cholesterol (4%), and LDL cholesterol (6%), as compared to subjects consuming un-enriched semi-skimmed milk or skimmed milk. No significant changes in serum glucose, homocysteine, or C-reactive protein were found in any of the groups. “Daily intake of a milk enriched with fish oil, oleic acid, and vitamins improved the nutritional status and cardiovascular risk markers of volunteers, whereas skimmed milk and semi-skimmed milk did not.”
So, you may ask, why are we talking about heart disease in a diet column? Because, my friends, being overweight, having a BMI over 25, or a waistline over 35 inches leads as clearly to heart disease and ill health as any other marker.
Doctors before me, including the South Beach doc, and my mentor and friend Dr. Atkins began their studies with cardiac patients.
Follow the Silver Cloud Diet, the cutting edge science will tell you that you must eat whole, unprocessed foods and avoid sugar, processed carbohydrates and all the other poisons in our food supply.
Yours in good health,
Dr. John Salerno
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Diet Trends for 2010
In his practice in Manhattan, where people come to lose weight using Dr. Salerno’s Silver Cloud Diet, Dr. Salerno finds all sorts of wisdom from his patients and colleagues. Here are his top five recommendations for the upcoming new year.
If you want to lose weight remember:
Happy New Year from all of us at Dr. Salerno’s Silver Cloud Diet.
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