MY PRESS RELEASE =)

Local Nutritionist and Professional Chef Sheds Light on What is Real Food and What Must Be Considered to Be Really Healthy

Boulder, CO— Boulder is undoubtedly a health nut’s heaven, but where does one begin? Having a nutrition consultant help you discover and understand your biochemical individuality can be extremely beneficial in mapping out a personalized plan for wellness. The expression “one man’s meat is another man’s poison”, is key when it comes to your diet, as there are endless factors to consider including the state your body is currently in, something that is ever changing.

We all want to eat healthy and have that food nourish us but in our modern society, it can be challenging to navigate through the bombardment of nutrition information and know what ‘real food’ and what “healthy” really means.

Angela Huang is a certified nutrition consultant, educator, writer, and professional chef specializing in gut-brain nutrition, allergies, blood sugar regulation, immune health, and digestion. Eating seasonal, organic, unrefined, and local (S.O.U.L.) food is emphasized in her approach to healing. Experienced with vegetarian, vegan, Paleolithic, GAPS, Body Ecology, Weston A. Price, and unique allergen-free diets, Angela has, through a lifelong process of trial and error, been able to maintain her own health through nutrition, lifestyle, exercise, and brain training. Her goal is to optimize your mental and physical heath through feeding both your mind and body. She is available for group and private consultations and creating or teaching you to create nutritious food tailored specific to your unique biochemical individuality.

Contact:

Angela S. Huang

5104REAL24

realfoodrealhealthy@gmail.com

RealFoodRealHealthy.com

Early cancer detection is crucial in prevention..

It is especially crucial for those with certain risk factors, such as a history of cigarette smoking, family history of cancer, or exposure to environmental toxins to get regular check-ups.  Early cancer detection will drastically reduce your chance of dying from cancer.  Here are some recommendations.

General A cancer-related check-up every three years for those aged 20-40 and every year for those 40 and older.  This exam should include health counseling and depending on person’s age and gender, exams for cancers of thyroid, oral cavity, skin, lymph nodes, testes, and ovaries, as well as for some non-cancerous diseases.
Breast cancer It is pertinent for women to know how their breasts normally look and feel and to promptly report to their health care provider if they notice anything suspicious.

Monthly breast self-exams for all women after age 20.

Clinical breast exam (CBE) every three years for women in their 20s and 30s.

Annual mammogram and CBE for women 40 and older.

Colorectal cancer Once they turn 50, men and women should follow one of the exam schedules below:

-Yearly fecal occult blood test and flexible sigmoidoscopy every 5 years

-Colonoscopy every 10 years

-Double-contrast barium enema every 5 years

-CT colonography (virtual colonoscopy) every 5 years

A digital rectal exam should be done at same time as a sigmoidoscopy, colonoscopy, or double-contrast barium enema.  Those who have a family history of colon cancer should talk to their doctor about more frequent testing.

Cervical cancer All women who are sexually active or over 18 should have an annual Pap test, or every 2 years with the newer liquid based Pap test.

Beginning at age 30, women with 3 consecutive Pap tests with normal results may get screened every 2 to 3 years.

Endometrial (uterine cancer) With the onset of menopause, all women should be informed about the risks and symptoms of endometrial cancer and report any unexpected bleeding or spotting to doctors.  Women with a family history of endometrial cancer should consider an endometrial biopsy when menopause begins.
Prostate cancer Starting at age 50, discuss with your doctor if testing is the right for you.  If you are African American or have a father or brother who had prostate cancer before age 65, you should have this talk with your doctor at age 45.  If you decide to be tested, have the prostate-specific antigen (PSA) blood test with or without a rectal exam.  Your PSA level will determine how often you are tested.

Source: adapted from information from the American Cancer Society, Inc.

BEES…

Albert-Einstein-Bees-on-the-Blackboard

Bees are so very important in the agricultural system and most people do not realize that they are our hardest workers.   Albert Einstein once said: “If the bee disappears from the surface of the earth, man would have no more than four years to live. No more bees, no more pollination … no more men!”  There is so much to say about this topic, especially in light of Colony Collapse Disorder, a phenomenon in which worker bees from western honey bee colonies abruptly disappear.  Insecticides seem to be to blame but I will just leave you with one more quote emphasizing how crucial bees are to our society, from a NYT article on 2/27/07: “…one study says that honeybees annually pollinate more than $14 billion worth of seeds and crops in US, mostly fruits, vegetables and nuts.”

There is nothing like fresh honey, it is like wine where every honey is unique and will be different depending on the terroir, which descries the sum of the effects that the local environment has had on the production of the product, and usually refers to wine, coffee, tea, olive oil, and even cheese.  Personally however, I feel it goes deeper than this “sense of place” with honey.  Since the bees are the ones creating the product, there is an extra element in addition what that the geography, geology, and climate bestows upon the product.

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Timberland Gardens and Burlington, CO

I learned a lot of plant science when I went to Timberland Gardens. It was most interesting to me that plant nutrition is actually very similar to human nutrition and I had a good time nerding out and asking the extremely knowledgeable Kelly Grummons of Timberland Gardens all about the details of plant nutrition and science.  I learned that all soil products have silica, which causes silicosis-a respiratory disease. According to wikipedia, it is caused by inhalation of crystalline silica and marked by inflammation and scarring in forms of nodular lesions in the upper lobes of the lungs. Symptoms include shortness of breath, cough, fever, and cyanosis (bluish skin). Apparently, you must practice caution because silica is in dust and even manure, as well as vermiculite and perlite, which are also both found in potting soil. Vermiculite is mica, a thin and sparkly sheet mineral, that has been super heated to expand so it functions to hold air and water and makes the potting soil light, spongy, and fluffy. Perlite is pumus stone that has been treated with high heat to expand the pumus and is completely inert so functions to keep oxygen and moisture in the soil without adding mineral content. We discussed so many things at Timberland gardens, I will just provide here are a few highlights:

-Compost should be dark brown to black, and never add compost that has not been fully decomposed to soil; it depletes the nutrition of the soil. Green and lively grass trimmings will help it rot faster.

-Plants have gone through a process of evolution to adapt to our modern soil

-Clay is full of tiny crevices and has a magnetic quality that makes it great for holding onto minerals and salts, which in turn helps plants receive better nutrition

-Rabbit manure is great because the rabbits eat lots of alfalfa, which is very nutrient-dense. Alpaca manure is excellent manure that can be used almost fresh because it is so low in urea.

Burlington, Colorado was a most memorable experience as well. It was really great to meet everyone we met in that town and to see the faces behind factory farming and what kind of people raise the meat that we eat. I felt so lucky to have been able to immerse myself in the experience as my desire from the beginning of school, and even before I came to Colorado was to experience the slaughter of an animal. I have yet to do that but I feel a lot closer to it by my experience in Burlington. I did see things that I have never seen and got to partake in the process of separating of mother cows from their babies. I saw both sides of the meat industry (free-range, pastured, and grass fed vs. corn-fed on a feedlot) and really gained understanding, first-hand, what’s behind the obvious politics that goes along with GMOs and factory farming; there is a bigger picture here. My opinions about how I want to spend my money when it comes to buying food have not changed. I still don’t want hormones in my meat and dairy. Grass fed is better for the cows, the environment, and the humans who are consuming the meat, but things are never black and white. I don’t think that the farmers who make a living and survive on providing America with factory farmed meat and GMO crops are bad people, at all.  The science that goes into genetically engineered plants is amazing and are changing our world in exciting new ways.   It was an experience that has definitely opened my eyes to seeing the American food system with a fresh perspective.

Hello from France! Thoughts on finishing culinary school..

France has been a priceless, unforgettable, and at moments, overwhelming experience of a lifetime. I highly recommend Chef Michel Bouit’s educational culinary tours. I spent the week with wonderful people who made my first time to Europe that much more extraordinary. As I gluttonously dined and wined my way through Nice and Paris, I became more of a food snob than I already am. Much to be said about the culture, the quality of food, and the way food is treated with respect here, a pleasant break from the American way of food consumption.

Simply put, you could say that food here has soul, something that has been lost in fast food America.

All in all, I feel that got what I wanted and more from the culinary arts program at AESCA and from going to France.

My passion for food and cooking has only grown.

Here is an excerpt from my statement of intent for applying to the school:

“These experiences, along with many others, have solidified my life-long passion: cooking. Over the years, what food and cooking mean to me has deepened and matured in complexity.

To me, cooking is a magnificent art form that lets me express my creativity in a way that nothing else has. I love art in all its forms- from music and dance, to origami. However, cooking is the only art form that engages all the senses. Food connects me to mother earth, to community, to culture, to politics, and to life. Cooking food has developed deeper meaning to me than just my enjoyment of it.

Eating SOUL food (seasonal, organic, unrefined, and local) is not only better for the environment and the people who grow and raise our food, but it is also the most nutritious way to feed our bodies and minds.

I have been hesitant about going to a classical French culinary school because I know now that I do best on a diet that abstains from dairy, yeast, sugar, and wheat, which are key ingredients to French cooking. However, I believe that every setback makes you stronger. The skills and technique I learn in school will allow me to improve the lives of others who have similar food restrictions. My goal is to create gourmet food that’s not only beautiful and delicious, but also nourishes each person by recognizing his or her unique biochemical needs.”

I have gained more than I could ever ask for and feel like so many doors have been opened and will continue to open for me because I have lived out my dream of going to culinary school. I am so tremendously grateful for the last 6 months of my life. Thank you, Chef Chad (my teacher) and Auguste Escoffier for making my dreams reality. =)

Real Food to me is….

=) food that does not come out of a package or box. Fruits, vegetables, whole grains, nuts, legumes, meat, eggs, real milk, etc.. food from the farm ( that’s why you want to shop more at farmer’s markets and less at grocery stores).. traditional foods.. what we ate before industrialization.. it is not whipped cream in an aerosol can, it is not fat free milk, it is not cholesterol-free cheese, it is not wonder bread or total cereal, it is not anything you can get from a fast food chain, it is not a sports/energy drink, it is not crisco, it is not frakenfish, or  beef that was confined its entire life and fed grains, soybeans, and sometimes the flesh of other cows…

For more info on “frakenfish”:

http://www.foodandwaterwatch.org/food/genetically-engineered-foods/stop-frankenfish/