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Natural Treatment, how to quickly recover without anybiotics

Hi Guys,
out sick
Long time I did not post anything new, but I do not want to disappoint those of you who follows my blog and looking forward to new posts.
sick-dog
I am a bit sick, got cold. It is actually unusual to be sick at this time of the year especially in China where is so hot. Today in Shanghai humid and hot -90º. Someone may wonder how possible to get sick. Easy, I was waling in this heat 7km and I was sweating like hell, completely wet, almost like coming out of the shower, I had entered to crazy Air Conditioned Starbucks and bought Green Ice Tea Frappucino. Lovely taste and refreshing in such heat. day later I got the sore throat, and following day runny nose. Since I do not drink any alcohol for quite a while I guess no natural body disinfectant, and bacteria can easily spread.
I have my own way to qucikly recover without antibiotics. While in Norway you get used to the fact that visiting doctors is useless as you the only thing you get is sick leave certificate no medication. Norwegians strongly believe in a natal way of recovery, 7 days to stay home and sweat out the virus. Who nowadays can afford to stay so long at home? In US you get immediately medication as employers dislike workers who are on sick leave. Chinese also believe in natural way, but they still go to work, which makes others sick. I try to combine best habits I learned from each country.
Let me start from my home country Poland. When I was a kid I easily got sick in kindergarten, as there was always plenty of kids sick, parents did not have choice and brought sick children even with fever. At that time there was no big attention to keep kids at home. I was sick so frequently that my parents decided to hire couple of adults on retirement to take care of me, instead of bringing me to kindergarten, these couple become my grandparents, I treat them almost the same as my real grandparents.
My grandma used to give me bread with butter and garlic, my father made milk with honey and butter, which worked as natural syrup.
Also a lot of tea with lemon. Over the time I improved the way of treating myself.
I know people who drink bear with salt (for sore throat) or egg (to sweat). Here I give you some tips how to quickly treat the cold, please do not mislead with the serious sickness. My advice assumes you are in good health condition.
1. If you feel you start to get cold but no fever you may do some sport like jogging or running (no swimming in the pool) and go afterwards to sauna, any exercise which makes you sweating will help to get read of bacteria. Exercise improves your overall fitness, which can help boost your immune system — the body’s defense against infections. Moderate intensity exercise may cut down the number of colds you get. That type of activity includes things like a 20- to 30-minute walk every day, going to the gym every other day, or biking with your kids a few times a week. Regular walking may lead to a higher number of white blood cells, which fight infections. It is usually safe to do it as long as you listen to your body. You’ll need to watch out for certain risky situations. Physical activity increases your heart rate, but so can some cold medicines. So a combo of exercise and decongestants can cause your heart to pump very hard. You may become short of breath and have trouble breathing. If you have asthma and a cold, make sure you talk with your doctor before you exercise. It may cause you to cough and wheeze more and make you short of breath. When your cold comes with a fever, exercise could stress your body even more. So wait a few days to get back to your regular exercise program. Also be careful about working out too hard when you have a cold. It can make you feel worse and slow down your recovery. For example I also listen my body, I did not feel well enough to do any kind of exercise yesterday and today. So I decided to stay home 1 day today and plan to do some jogging tomorrow morning as I feel better. Also I do not like to stay at home in bed too long I feel like even more tired and sleepy staying without any activities.

2. To boost your immunology system try to eat yogurt or take some probiotics. Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called “good” or “helpful” bacteria because they help keep your gut healthy. Probiotics are naturally found in your body. You can also find them in some foods and supplements.It’s only been since about the mid-1990s that people have wanted to know more about probiotics and their health benefits. Doctors often suggest them to help with digestive problems. When you lose “good” bacteria in your body (like after you take antibiotics, for example), probiotics can help replace them.
They can help balance your “good” and “bad” bacteria to keep your body working like it should. Some common conditions they treat are:
– Irritable bowel syndrome
-Inflammatory bowel disease (IBD)
-Infectious diarrhea (caused by viruses, bacteria, or parasites)
-Antibiotic-related diarrhea
3. What to eat, many people are not hungry, and this is also the sign your body uses energy to fight with bacteria. Eating heavy meals would not help o recover. Chinese natural medicine recommends to drink a lot of liquids. I agree with it, as you clean up your blood and body from bacteria. Fluids are an excellent thing to drink when you have a cold, especially lots of clear and thin fluids. This is because they help to thin out the secretions that your body makes naturally. As the secretions and mucous are more thin, they seem to clear more rapidly, making you feel better. Additionally, it is a part of staying well hydrated so that your body is able to fight the infection appropriately. Many people will find that warming the liquids helps in a similar manner, as both the steam and the warmth can contribute to clearing the mucous and resulting in a more normal upper airway. Turns out that your mom’s advice to drink fluids and eat warm chicken noodle soup (and always wash your hands) was exactly right, as colds are caused by a virus that does not respond in any way to antibiotics. In most cases, antibiotics are not even considered for a cold until at least a week has passed without improvement. They are considered after a week depending on whether or not there is a suspicion of concomitant bacterial infection. Now we know why Norwegians wait 7 days before prescribing any medications. I noticed my daughter was never sick for a long time after we left Norway, only recently she gets easily cold in China, I guess it is also caused by huge pollution. Children in Norway are playing outside no matter it rains, snows, usually they are most of the day outside playing, while in China depends the level of pollution. Before I move to the recommended drinks, I would give some advises what to eat:
1. Bread with butter and chopped garlic and salt on top
Garlic must be raw & chopped. This pungent superfood is a powerful flu fighter. Garlic contains compounds called allion and allicin, which have direct antiviral effects. Garlic can help destroy flu virus before it becomes a full-blown flu in the body. To get the most out of garlic’s flu-fighting properties, it’s best to chew a raw clove every three or four hours. If you can’t bear the taste, try cutting cloves into pieces and swallowing them down like pills. Some suggests mixing crushed garlic with honey, which is also reputed to have antiviral properties. I cannot stand sweet taste of honey with garlic but I love taste of sandwich with garlic and salt on top. Mix of butter and garlic helps inflammation. Like garlic, onions also contain the antimicrobial compounds allion and allicin. To get this superfood’s full flu-fighting action.
Still not in love with idea of eating raw garlic or onion? Add a few extra cloves to a soup or stir-fry. Even if garlic is cooked, it still has sulfur-containing compounds, which have anti-microbial activity as well, stronger comes from raw garlic & onion.
My mother in law makes onion syrup, my husband used to drink it, honestly I cannot stand the taste also because of it sweetness, however if you wish to try here’s a recipe for an all-natural cough syrup that is great for adults, and can be adjusted so that it excludes honey when using for young children. It saves money, tastes better than it sounds, and is healthier than over-the-counter cough medicine to boot.
Ingredients: Red onion/garlic, honey, brown sugar/
white sugar
Why red/yellow onion or garlic: Onion is contains a milder form of some of the active components in garlic, but both strengthen the immune system, work as natural anti-biotics, anti-inflammatories, and expectorants (they loosen up mucous so you can cough it up.)
Why honey: If you have a dry cough, honey is great for soothing itchy and irritated throats. It’s also a natural anti-viral, anti-bacterial, anti-fungal wonder ingredient (although hopefully if you have a cough you won’t need the anti-fungal part.)
Why brown sugar/white sugar: A spoonful of sugar makes the medicine go down right? Besides making this syrup a little easier to swallow, it can help thicken the syrup up a bit.
You will need…

-1 red or yellow onion OR 1 head to ½ head of garlic

-Roughly a cup of organic raw honey or roughly a cup OR roughly a half of granulated white sugar or brown sugar*

-A jar or something similar with a tight fitting lid that will comfortably but snugly hold your onion.

Preparations:

Slice the onion evenly. Place the base of the onion in your jar, and then pour honey in a layer over it (or cover in a layer of sugar, if that’s your sweetener of choice.) Continue to alternate layering the onion and sweetener. When you’re finished, cover tightly and let it sit overnight out on the counter, or for 8-12 hours. After it has sat out, there will now be liquid in the jar. Use a spoonful as needed to control your cough (3 spoonful’s an hour, if needed.)You can use both the honey and brown sugar if you like, just adjust the layering accordingly, and remember that it will be sweeter! If you choose to use garlic, unlike onion, there is no exact amount to put in. Start with 9-12 cloves or so roughly chopped and find your flavor balance from there. Just remember you shouldn’t use too little; otherwise it won’t work as well.

Directions for kids

If you have a child too young to have honey, don’t despair because every single home cough remedy seems to have honey in it! The above recipe can be safely made for youngsters-just omit the honey and use only the sugar.
My mother in law made for my husband when he was a child only with sugar. It work very well. He actually liked it I cannot stand.
Note: This syrup should be used fresh. After you make it, you can store it in the fridge for up to 2 days. After that, just whip up another batch.

2. Yogurt with fruits and oats -has natural lactic bacteria.
3. Chicken soup, how I eat chicken soup?
Chicken soup is good for the soul. It may be worth giving yourself a dose of chicken soup as a preventative measure before the first twinge of a cold appears. Bone broths feel so restorative and therapeutic because they’re packed with immune-boosting minerals like calcium, magnesium, phosphorous, silicon and sulphur. What’s more, a warming bowl of chicken soup delivers these nutrients in a form that’s super easy for a sickly system to absorb. Other key ingredients in a chicken soup include onions, garlic and additional vegetables that add flavour and a healthy dose of phytonutrients – vital for a well-functioning immune system. They can also help to reduce inflammation in the body, which in turn may help to ease the symptoms of a pesky cold. At the first sign of sickness, your body will be working overtime to fight off infection, and this takes energy. Often we don’t feel like eating much when under the weather, but this is where the old adage, ‘’feed a cold’’ rings true. Chicken soup is a great source of healthy, easily digested calories, with heaps of added nutritional benefits. Keeping our digestive system healthy is especially important when we’re sick so that our bodies are able to absorb all the infection-fighting vitamins and minerals it needs from the food we eat. Glucosamine is one of the main building blocks of our digestive system and is released from bones when they’re cooked down. As your broth cools, a layer of gelatine will congeal on the surface. This combination of gelatin and glucosamine can help protect and heal the lining of the digestive tract. Chicken is especially rich in a compound called carnosine, and it helps to reduce that stuffy, congested feeling in your nose and throat. It’s thought that carnosine minimises inflammation in the upper respiratory tract by stopping the migration of white blood cells. The benefit only lasts for as long as the soup remains in the body. When cooking bones with joint tissue on them (like necks, knuckles, ribs or the leftover carcass from a roasted chicken) the joint tissue cooks down and dissolves into the broth. The gelatine, glucosamine and chondroitin contained within are released into the broth, absorbed by our bodies and used to repair and rebuild our own connective tissue while reducing inflammation, helping you to get back on your feet faster after a bout of illness.
IMG_0098
In China my Ayi is buying Chicken, she can pick alive (the above is black chicken, the one I have chicken soup today), which is for sure fresh and from natural farm, I puts all with head, I tough her to cook slowly with vegetables, this is the way I learned from my father, who cooked the soup all day very slowly. Soup should not boil, the vegetables you add are: carrot, persley root, celery root and leak, onion, cabbage.
We eat in Poland with parsley green, just chopped over the soup with some noodles, the name in Polish of chicken suop is Rosół, another translation bulion:
rosół 2

rosół zkury

I eat often without noddles and squeeze the garlic into the soup plus black pepper.
I must try to buy organic chicken, my Ayi buys at market and picks healthy alive chicken, which is killed and prepared in front of her.
She brings it home and cooks in half Polish and Chinese way. Chinese are using cabbage just at the end almost when soup is ready and eat when it gets soft boil. I find it very tasty like other vegetables. She learned to add Celery & Parley root, as they do not know this 2 vegetable to be often used in Chinese cuisine.

Black chicken

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Exif_JPEG_PICTURE

Does not look very tasty but belive me it is healthy.
The Silkie (sometimes alternatively spelled Silky) is a breed of chicken named for its atypically fluffy plumage, which is said to feel like silk, and satin. The breed has several other unusual qualities, such as black skin and bones, blue earlobes, and five toes on each foot, whereas most chickens only have four. They are often exhibited in poultry shows, and appear in various colors. In addition to their distinctive physical characteristics, Silkies are well known for their calm, friendly temperament. It is among the most docile of poultry. Hens are also exceptionally broody, and care for young well. Though they are fair layers themselves, laying only about three eggs a week, they are commonly used to hatch eggs from other breeds and bird species due to their broody nature. It is unknown exactly where or when fowl with their singular combination of attributes first appeared, but the most well documented point of origin is ancient China (hence another occasionally encountered name for the bird, Chinese silk chicken). The black meat of a Silkie is generally considered an unusual attribute in European and American cuisines. In contrast, several Asian cuisines consider Silkie meat a gourmet food. Chinese cuisine especially values the breed, but it is also a common ingredient in some Japanese, Cambodian, Vietnamese and Korean dishes. Areas where Chinese cuisine has been a strong influence, such as Malaysia, may also cook Silkie. As early as the 7th century, traditional Chinese medicine has held that chicken soup made with Silkie meat is a curative food. The usual methods of cooking include using Silkie to make broth, braising, and in curries. Traditional Chinese soup made with Silkie also uses ingredients such as wolfberries, Dioscorea polystachya (mountain yam), orange peel, and fresh ginger. My Ayi is cooking half POlsih and Chinese way. I ask her to add all ingridients like for Polish Chicken soup and cook slowly.
Chinese have used it as food and as medicine for over a thousand years.In the nutrition aspect, black chicken does indeed have less calories than regular chicken, mostly due to less fat. For example, a 100 gram piece of regular chicken has around 8 grams fat, while black chicken has only 2 grams. This is actually not bad as you watch your weight. Overall Chinesde chicken soup is less rich in fat and other ingridients than Polish one, we also used to mix Chicken with beef to give another layer of taste to so called Polish Chicken soup
n recent years, foods with black or dark colors have been recognized as a health food with medicinal effects. Japanese scientists discovered black-colored food is rich, not only in antioxidants that prevent cancer, heart diseases and menopause, but are also loaded with isoflavins, minerals and anthocyanins. Such foods are indeed very beneficial for the kidneys.
Chicken in general provides a significant amount of niacin, protein, essential fatty acids, vitamins and minerals – the healthier the chicken eats, the healthier it will be for you to eat. Research suggests black chicken offers higher levels of iron and nutrients usually present in regular chicken in addition to a lower fat content. The White Silkie chicken is higher in carnosine than typical chicken meat. Carnosine is used as a dietary supplement to ‘protect against aging.’ It has also been shown to alleviate diseases such as autism and diabetes. Carnosine can also prevent atherosclerosis, joint inflammation, and Alzheimer’s.
Europe discovered using the eggs from the White Silkie chicken can also have health benefits. The White Silkie eggs were found to be lower in cholesterol and higher in unsaturated fatty acids than regular chicken eggs. There are reports these eggs are able to treat severe headaches, headaches that develop after giving birth, asthma, and kidney problems. And some adbince for mens, some believe meat from the White Silkie chicken is more effective than viagra :). As the meat is leaner and less fatty in black chicken you my find it a bit dry especially after cooking in the broth. I have never tried made differently. As I am still in China I am going to ask my Ayi what other ways they prepare black chicken in China and share in my next post. Today mainly about health and curing benefits of some type of foods.
Some interesting facts about Silkie Chicken:
In the Tang Dynasty, the ‘maifengdanyao,’ which has the black-bone chicken as the main ingredient, was thought to be the cure-all medicine for the gynecological diseases. The famous medicinal book written during the Ming Dynasty titled “Compendium of Materia Medica” says “Taihe Old Chicken is a tonic and nourishing food to treat women’s diseases. It enriches blood and builds up the health”.
Taihe chicken was named ‘Wushan Chicken’ by Emperor Qian Long of the Qing Dynasty. The story goes that in the early years of the Qing Dynasty, there was a person whose name was Tu Wenxuan in Wushan, Taihe. This person sent the silky fowl to the Emperor Qian Long. The Emperor ate the chicken and found it delicious. Then Tu Wenxuan was appointed as an official and the Taihe Chicken was named as ‘Wushan Chicken’ by the Emperor.
For many years Taihe people have made many kinds of products from Taihe chicken. They have made a series of tonic liquors and nourishing foods. The ‘Taihe Wuji Bujiu’ is one of the four famous Chinese gift liquors. In the Taihe country brewery, black-bone chicken mixed with Chinese angelica, dangshen and 14 other traditional Chinese medicinal herbs are steeped in liquor for three to four months, then stored for six months.
In Chinese folklore, there is a fairy tale that goes with the black-bone chicken. It is said that the celestial Lu Dongbing made pills of immortality on Tiger-nose Peak long, long ago. On the day when the pills of immortality were successfully made, Lu Dongbing invited other celestial beings to the celebration party. When the celestial beings were drinking wine, a pair of wild chicken flew from the forest into the pill-making pool and ate the pills of immortality. The chickens then became a pair of white phoenix. Lu Dongbing was not glad and reported to Buddha Guanying, but Buddha Guanying smiled and said: “It’s a good opportunity for them to live on earth.” Buddha Guanying pointed at the Tiger-nose Peak, and the white phoenix immediately became silky fowl.

4. Eat fruits especially full with vitamin C and antioxidants -grapefruits, oranges, mandarins, blueberries, Cranberries, raspberries.
All berries have high concentrations of antioxidants to help fight off flu viruses, but blueberries pack the most punch: When tested against other foods, blueberries were found to have more antioxidants than 40 other fruits and vegetables. Eating at least one serving (1/2 cup or 125 mL) of raw berries every day to help you stay healthy during the flu season. If you can’t find fresh berries during the colder months, stock up on the frozen variety. Eating frozen berries isn’t as good as eating them fresh, but it’s better than eating them cooked. Run frozen berries under cold water to thaw and eat them in salads, smoothies or yogurt parfaits. You can make smoothie too.
I love raspberries in any kind of meal -icecream, yogurt, smoothie, tea, just raw.
Raspberries contain more vitamin C than oranges, are super high in fibre, low in calories and supply you with a good dose of folic acid.
Further to that, they are high in potassium, vitamin A and calcium. Did you know that Scotland is the raspberry haven.
It’s famous for its raspberry growing. In the late 1950s, raspberries were brought down from Scotland to London on a steam train known as the Raspberry Special. Raspberries are ancient
They are thought to been eaten since prehistoric times, but only began to be cultivated in England and France in about the 1600s. Very interesting that they don’t continue to ripen when picked. Unlike many fruits, unripe raspberries do not ripen after they have been picked. There’s no softening up in the fruit bowl for the raspberry – once it’s picked, that’s your lot.
They come in all sorts of colors. Not all at once, but raspberries can be red, purple, gold or black in colour. The gold ones are the sweetest variety, and very tasty.

5. Spices such as turmeric, cloves and cinnamon are packed with antioxidants, which help improve the function of the immune system.Try mixing some cinnamon into your morning oatmeal or sprinkling extra nutmeg over a bowl of applesauce. If you’re already feeling ill, traditional Indian medicine (called Ayurveda) recommends using spices to help sweat out a fever: Sip a tea from a mixture of boiling water, 1/2 teaspoon (2.5 mL) each of cinnamon and coriander and 1/4 teaspoon (1 mL) of powdered ginger to help bring your temperature down
6. Drink a lot below some tips what to drink.
# 1 –Warm water with honey and lemon
The magical combination of a glass of warm (not hot) water, juice of 1/2 a lime and one tea spoon of honey, early in the morning on an empty stomach is an ancient remedy for a plethora of maladies. Make sure to drink it fresh and not to drink coffee or tea for at least one hour after drinking this mixture. Start your day or you can drink the whole day.
# 2 –Tea with lemon, ginger and honey.
Fresh ginger root is available year round in China. Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects. Ginger contains very potent anti-inflammatory compounds called gingerols. These substances are believed to explain why so many people with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in their mobility when they consume ginger regularly. Gingerols, the main active components in ginger and the ones responsible for its distinctive flavor, may also inhibit the growth of human colorectal cancer cells. Gingerols, the active phytonutrients in ginger, kill ovarian cancer cells by inducing apoptosis (programmed cell death) and autophagocytosis (self-digestion).
Ginger can not only be warming on a cold day, but can help promote healthy sweating, which is often helpful during colds and flus. A good sweat may do a lot more than simply assist detoxification.
# 3 – All day long you can drink just lemon with water. This is especially important if you afraid calories from maple syrup or honey.
Check out what are the benefits one cup of fresh lemon juice adds to a plain glass of water. Here are some lemon water nutrition facts:
61 calories
3 grams protein
6 grams sugar
0 grams fat
112 milligrams vitamin C (187 percent DV)
303 milligrams potassium (9 percent DV)
31.7 micrograms folate (8 percent DV)
0.1 milligrams vitamin B6 (6 percent DV)
0.1 milligrams thiamin (5 percent DV)
0.1 milligrams copper (4 percent DV)
1 gram fiber (4 percent DV)
14.6 milligrams magnesium (4 percent DV)
0.4 milligrams vitamin E (2 percent DV)

# 4 Combine lemon & maple syrup preferably organic, you can also use honey but maple syrup has more healthy ingredients and also lower glicemic index.
The nutrients found in maple syrup include energy, water, protein, fat, carbohydrates, and sugars. In terms of minerals, it contains calcium, iron, magnesium, phosphorus sodium, potassium, and zinc. Vitamins such as thiamin, riboflavin, niacin, and B6 are also found in maple syrup.
Most people already consume plenty of sugar – likely even way more than they actually need. That being said, maple syrup is one of the sweeteners you should be using in small amounts and a good alternative to cane sugar when used in moderation.
Similar to the contrast between whole and refined grains, unrefined natural sweeteners like maple syrup contain higher levels of beneficial nutrients, antioxidants and phytochemicals than white table sugar or high fructose corn syrup. It’s also why we see the many health benefits of raw honey. When used in appropriate amounts, maple syrup nutrition benefits can include the ability to lower inflammation, supply nutrients and better manage blood sugar.
Why maple syrop is better than sugar? Both are made of about two-thirds sucrose, but maple syrup supplies less sugar overall to your diet plus more nutrients. The glycemic index score of maple syrup is about 54, compared to a score of about 65 for regular cane sugar. This means that one benefit of maple syrup nutrition is that it impacts your blood sugar levels a bit less drastically than table sugar does. Maple syrup also supplies some trace minerals and antioxidants, while sugar lacks both of these.
Another factor that makes these two sweeteners very different is how they are made. Maple syrup is derived from the sap of maple trees. Unlike refined cane sugar – which undergoes a long, complex process in order to be condensed in crystalized sugar – maple syrup is a relatively a much more natural, unrefined product.

Maple Syrup Nutrition Facts
1 tablespoon of maple syrup contains about:
0.7 milligrams manganese (33 percent Recommended Daily Value, or DV)
0.8 milligrams zinc (6 percent DV)
13.4 milligrams calcium (1 percent DV)
40.8 milligrams potassium (1 percent DV)
0.2 milligrams iron (1 percent DV)
2.8 milligrams magnesium (1 percent DV)

Luo han guo – fructus momordicae
Luo Han Guo (luohanguo) refers to the fruit of Siraitia grosvenori, formerly called Momordica grosvenori, a member of the Curcubitaceae (1). The fruit is well-known for its sweet taste; this plant family (Gourd family) has other members that contain remarkable sweet components, including additional species of the genus Siraitia (e.g., S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, and S. taiwaniana 2) and the popular herb jiaogulan (Gynostemma pentaphyllum). The latter herb, which has both sweet and bitter tasting triterpene glycosides in its leaves, is now sold worldwide as a tea and made into an extract for use in numerous health-care products (3). Luohanguo has been used as a medicinal herb for treating cough and sore throat
In southern China, luo han guo is popularly considered a longevity aid and is used to balance heat buildup caused by internal conditions, life-forces, or external heat. It is used as an expectorant and antitussive to treat lung congestion, cough, other respiratory ailments, and sore throat. It also is used for constipation and chronic enteritis. Luo han guo is a low-caloric, low-glycemic food used as a sweetener in beverages and cooked food.
No trials have been conducted to establish appropriate dosage. One half to 2 pieces (approximately 9 to 15 g) of the dried fruit is commonly used as a tea by simmering in boiling water.
How do I know about this. When I got cold my employee gave me something looked like big egg. It was dried. I drink it with hot water and it helps cough and other cold symptoms. In China you can buy it in pharmacy, or some markets sells it too.
Luohan guo is harvested in the form of a round, green fruit, which becomes brown on drying. It is rarely used in its fresh form, as it is hard to store. Thus, the fruits are usually dried before further use and are sold in this fashion in Chinese herbal shops. The fruits are slowly dried in ovens, preserving them and removing most of the unwanted aromas. However, this technique also leads to the formation of several bitter and astringent flavors. This limits the use of the dried fruits and extracts to the preparation of diluted tea, soup, and as a sweetener for products that would usually have sugar or honey added to them.

7. Bananas
Bananas are rich in potassium, which is often depleted during bouts of sweating, vomiting, or diarrhea. They’re easier to digest (A+ for bland foods!), may help lower body temperature, and can help replenish lost electrolytes.
Rinsing your nose with nasal saline several times a day may help as well.
8. Tomato soup -I also have my own way. It is actually my favorite soup, I can eat it every day. I noticed that I especially need it when I am sick or after the party.
tomato-basil-soup1
Each bowl of tomato soup simmers with several nutrients that are highly beneficial for health. It contains vitamin E, A, C, K, essential minerals and antioxidants that can keep you healthy and fit.
Tomato soup comes packed with beneficial lycopene — a red-hued nutrient that gives the soup its color. Lycopene offers powerful antioxidant protection, which means that it seeks out and neutralizes reactive oxygen species, a type of molecule linked to the aging process. A diet rich in lycopene fights chronic diseases, including stroke, there is no established recommended daily intake for lycopene, but consuming 10 milligrams daily might offer health benefits.
Chow down on tomato soup and you’ll also boost your selenium and copper intake. Selenium plays an important role in male reproductive health by promoting healthy sperm development, and also nourishes your blood vessels, muscles and thyroid gland. A serving of tomato soup contains 6.2 micrograms of selenium, or 11 percent of your recommended daily intake The copper in tomato soup boosts nervous system health and strengthens your bones and blood vessels. A 1-cup serving of tomato soup provides you with 206 micrograms of copper, or 23 percent of your recommended daily intake. Tomato also serves as an excellent source of vitamins A and C, two nutrients important for good health. Vitamin A helps control gene activity. This makes it important for tissue development, because it activates genes newborn cells need to grow into mature tissue. Each serving of tomato soup contains 476 international units of vitamin A, which is 16 percent of the recommended daily intake for men and 20 percent for women. The vitamin C in tomato soup benefits your nervous system, maintains healthy tendons and ligaments and supports your metabolism. A cup of tomato soup provides 15.6 milligrams of vitamin C — 21 and17 percent of the recommended daily vitamin C intakes for women and men, respectively.
Tomato soup has one major nutritional disadvantage — its sodium content. A serving of regular tomato soup contains 471 milligrams of sodium, which is roughly one-third of the recommended daily limit. Sodium increase your blood pressure, and regularly consuming a diet high in sodium leads to sustained high blood pressure, which in turn damages your kidneys, heart and blood vessels. When possible, select lower-sodium tomato soup — it contains 82 milligrams of sodium, or 5 percent of the daily limit, per serving. I usually do not use the salt, you could actually use fresh tomato without any salt. I use tomato pure or tomato paste, and add to Chicken broth in which I also limit salt.
The vitamin K and calcium present in tomato soup can help you get healthy bones. Lycopene in tomato soup improves bone mass, fighting osteoporosis. Consuming tomato soup regularly reduces the blood levels of TNF alpha by 34%. A deficiency in lycopene can increase oxidative stress in the bones and bring unwanted changes in the tissues. You can keep these issues at bay by making tomato soup a regular during your meal times!

9. Kiwifruit (often shortened to kiwi) or Chinese gooseberry
kiwi tree
is the name given to the edible berries of several species of woody vines in the genus Actinidia. The Chinese name is yang tao, meaning “strawberry peach”, but early varieties were described in a 1904 nurseryman’s catalogue as having “…edible fruits the size of walnuts, and the flavour of ripe gooseberries…” and Europeans called it the Chinese gooseberry. Kiwi is packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. kiwifruit has ability to protect DNA in the nucleus of human cells from oxygen-related damage. Kiwifruit is an excellent source of vitamin C. This nutrient is the primary water-soluble antioxidant in the body, neutralizing free radicals that can cause damage to cells and lead to problems such as inflammation and cancer. In fact, adequate intake of vitamin C has been shown to be helpful in reducing the severity of conditions like osteoarthritis, rheumatoid arthritis, and asthma, and for preventing conditions such as colon cancer, atherosclerosis, and diabetic heart disease.
Kiwifruit is an excellent source of vitamin C and vitamin K as well as a very good source of copper and dietary fiber. It is also a good source of vitamin E, potassium, folate, and manganese.
kiwi fruit

10. Coconut
coconut tree
We underestimate the healthy benefits of coconut.
Coconut is an interesting plant belonging to the palm family. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut.It is believed that it comes from the regions of Asia or Polynesia. Coconut floating on the water can move hundreds and even thousands of kilometers it will find a place where it will germinate.
Therefore coconut palms spread on many islands around the world.
People from ages use the fruit of the coconut to win his flesh also called the endosperm, juice or coconut water and oil. The West nations, still associate it with exoticism.
However, the inhabitants of the island Tokelauans, located in the South Pacific, up to 60% of daily calories consume from the fruit of the coconut. Another example may be the inhabitants of the island Kitava.
Both nations enjoy great health and are free from all diseases typical of our civilization – heart attacks, strokes.
Filipinos calles the fruit of the coconut, “a cure for all diseases.” Coconut was their primary dietary component, in addition to milk or meat. Coconut is a fruit that is rich in vitamins, minerals and fiber. All of these components are necessary for healthy body.
You also need to know that the Filipinos were a society in which the major component of the diet was fat. Although not suffering from any diseases such as diabetes, cancer, and heart disease.
We all envy peoples from exotic countries smooth, radiant and youthful complexion. Their skin is without wrinkles, it seems to not be destroyed, even though their face is constantly exposed to the sun. Ever wondered why Filipinos do not get skin cancer and bursting with energy and health? It is thanks to kokosom.

coconut
Coconut is great in any form. Let me share some tips how to bets use coconut in fresh form and its oil.
Hydration A glass has more potassium than a banana and is low in sodium. Thus, drinking a glass after a workout will replenish the mineral-rich fluids your body sweat out when you were kickin’ butt in the gym with only 5mg of natural sugar per glass!

It’s Packed with Electrolytes Electrolytes can greatly impact how your body functions. Thus, consuming a glass before you start each day can foster a healthy balance of essential electrolytes (calcium, magnesium, phosphorous, potassium and sodium) in your body.

Great for the Skin Purely drinking coconut water helps moisturize your skin and eliminate large amounts of oil. The topical application of coconut water will go a long way in clearing the skin of blemishes too. It shouldn’t be a surprise though, as there are countless facial creams and lotions on the market that contain coconut water, extract, and oil.
Another benefits of coconut oil:
– Coconut oil contains the healthiest substances on Earth: Breast milk contains a very large amount of lauric acid, which is very valuable for the body. Apart from their mother’s milk, in the world there are ONLY 3 source of lauric acid, but only one of them stands out strongly. It is coconut oil.
– Coconut oil has a beneficial effect on your thyroid
– Coconut oil counteracts obesity and lifestyle diseases
– Coconut oil is cleaning the body, it actually helps cleanse the body of toxins
– Coconut oil acts as a “sunscreen” and rejuvenates the skin
– Coconut oil can prevent cancer and helps fight cancer
– Coconut oil helps to CARE about the health of the heart and circulatory system
– Coconut oil can destroy all fungi, bacteria and viruses, so below advice why to clean your mouth with coconut oil in the morning:
Rinsing the mouth with oil is a method derived from the ancient Ayurvedic medicine. It is designed to clean the body, beginning in the oral cavity, wherein the “exists” over 600 species of bacteria in the anaerobic gram-negative bacteria.
Rinsing the mouth with oil popularly referred to as the suction oil. The trick and its health promoting properties have the power to heal, even difficult to cure, and serious ailments that modern medicine is doing poorly.

Here is a list of advantages that can be achieved with suction coconut oil:
– It has antibacterial properties-especially bacteria that cause gum disease, throat infections, sinusitis
– Prevent heart disease, high blood pressure, atherosclerosis, and stroke
– It prevents diabetes and the symptoms and risks related min. weakening eyesight or “diabetic foot”
– It kills the bacteria that cause pneumonia, ear pain, throat infections, food poisoning and urinary tract infections
– Alleviates the symptoms of gastrointestinal diseases including peptic ulcers and ulcerative colitis
– Kills viruses that cause mononucleosis, influenza, hepatitis C, measles, herpes and AIDS
– Protects against cancer including breast cancer and colon cancer. It helps with small prostatic hypertrophy
– Kills fungi and yeasts that cause candida fungal infection, ringworm, athlete’s foot, thrush, diaper rash, and rash
– It relieves symptoms of gallbladder disease
– It prevents diseases of the liver, due to anti-inflammatory properties
– It works anti-inflammatory and inhibits inflammation, protects against kidney disease and bladder infections
– It prevents premature aging and degenerative diseases, including arthritis
– Reduces symptoms associated with psoriasis, eruptions of the skin, dermatitis and it soothes dry, reddened and itchy skin
– It prevents tooth decay and periodontal disease cures. In general, it strengthens the teeth and gums. Freshens breath and prevents cavities
– Preventing the harmful effects of UV radiation
someone can doubt if this can be achieved only by rinsing the oil, actually a lot of ingredients are absorbed already in our mount, not only in the stomach.
In addition the regular consumption (especially replacement unhealthy oils) using coconut oil as additive to our meals will strengthen the good impact on our health.

How rinse your mouth with oil step by step:
1. Take into his mouth one tablespoon of coconut oil. If you have a smaller face and feel that this amount does not fit you, take less. You can also take a smaller portion if you rinse the mouth for the first time. Coconut oil quickly dissolves in the mouth. You can also gently warmed to have a liquid consistency.
2. Rinse the entire oral cavity with oil It should also be able to use a language like rinse the mouth rinsing after brushing your teeth or rinse the throat when the sage when we have an infection. Just about 15-20 minutes. During this time, you can make breakfast, dress up for work, or a lot of other things, without feeling that we are losing time.
No need to rinse very intensively, so that the oil does not “run away from the mouth.” The idea is to get it in all the nooks and crannies between teeth. When mixed with the saliva, it may become more dense. I personally rinse only 5 minutes, I do not like when oil is too long, but slightly longer the better is.
3 We spit out the oil sucked There are several schools and according to some oil can be sucked to swallow. I’m against it, because of the oil sucked a lot of bacteria, food debris, and we want to get rid of yet. Then rinse the mouth with warm water. I wash my teeth later on however the oil has already washing properties, I still prefer to wash with tooth paste. It is up to you but do not brush your teeth just after you did oil rinse.
What type of oil to buy?
It is very important you choose a good quality oil, I bought mine in US in Whole food and store it in the fridge. Please see the photo here:
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There plenty of other types, you can just google it.
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Here my tips for a diet during the day you try to recover:
1. Just after you wake up, rinse mouth with coconut oil, do not brush the teeth with tooth paste yet, wait 30 min.
2. Brush your teeth, wait 10 min.
3. Drink glass of warm water with lemon and honey, wait 30 min.
4. If you stay home eat your sandwich with butter and garlic, if you go out eat some berries. y
5. Later you may eat yogurt and take additional probiotic tablet
6. For lunch eat salad or chicken soup
7. For dinner you may eat salmon and chicken soup with added garlic
9. Supper eat again sandwich with garlic.
Try to keep your dishes light (pick chicken or fish) not heave avoid fried meals.
Between your meals drink at least every half an hour warm tea with lemon, can be with maple syrup or honey or without. If you can get do not forget about luo han guo or monk fruit.
In case you are not hungry try to drink and eat some fruits.
What food can help your condition. Spicy foods can make your nose run and your eyes water, but they’re also effective natural decongestants. Eat chili peppers, wasabi, or horseradish to help relieve the symptoms of congestion. Plain, unsalted, or lightly salted crackers and toast are easy on the stomach.

How to speed up your methablozim

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Hello To Everyone!
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I am back after a pretty long brake. Just a little explanation what was going on since my last post about Mount Kinabalu. Just after I had to focus to catch up back log after holidays as you know plenty of emails, a lot of new tasks and upcoming annual meeting to be prepared. Later I had to travel for business and some holidays in Korea. About travels I make a individual posts. I am pretty sure many of you have same problem when traveling for business especially:
# 1 -eating too much, going for dinners, nice breakfasts in the hotel served for you & big lunches with business partners, this is killer to control weight and then we stress to step on the weight, worse what you can do …
# 2 – To be very honest until today I am fighting with few kilograms I gained during my travels. I probably would manage already to come back to my favorite weight but in April we had to move out for 1 month to another location as our landlord has decided to make house renovation and we were living in completely different part of Pudong (Shama) where I had shorter distance to walk to the office (50% shorter), actually 7km less a day, a lot. Adding to the shorter distance we almost did not cook due to limited number of pots & pans, we were going to eat out which I am pretty sure you know does not help in weight loss.
# 3 – missing my treadmill I have at home I can step in anytime without going out to the gym. The gym there was very close in the same building but no swimming pool. I realized that you loose a lot of calories when swimming.
#4 – a lot of conference calls in the evening that limit your ability to move as you must sit in front of your laptop for few hours or so.
# 5 -Rainy season started in China, limit to walk out if no rain pollution

Ok enough excuses. I am back my original house with all available equipment, pool, kitchen & ingredients to cook.
This blog also keeps me motivated to share what are my ideas to quickly get back to my shape.

So today let me share few of them, again I try to give healthy tips mainly, always p[lease keep your own judgement and personal health conditions which make sense to apply for yourself.
Recently my friend she started to exercise with her personal trainer, she shared a few excellent tips how to boost your metabolism. I want to share here these excellent tip which I am going to apply starting Monday just before going to the office.
http://mp.weixin.qq.com/s?__biz=MzA4NzAyMDE5Mw==&mid=2649614914&idx=2&sn=07db14fb5646e7ef83a18673d1d07429&scene=5&srcid=05108IOsPMuImSFVk9pk9s5j#rd
The article title is: ‘The Faces Behind idMASK’
Overall you can check on the above link, look at his body, it tells by its own :)
Anyway my friend trained with him for a month or so, and I could easily see the results. Who lives in SH and wants to get contact, you can I ask I share his contact name.
Copy paste above link in my next post I tell you if I see results of his tips on my own.
Now some tips from myself.
Run
1. You know already that walking helps, but running even most, however some of you might notice, while I do not get expected results? I run walk, and diet, still my weight drop is not as I would wish. You started running months ago, yet every time you hop on the scale, you’re let down by the results. What gives? While running does burn mega calories, here are some reasons you may not be seeing the weight-loss results you are after.

The very first one: You do not eat right things after
How to eat? Better before or after?
Burning tons of calories can cause a famished feeling afterward, but it’s important to fuel wisely. Choose junk food as your recovery food and not only are you overdoing it on the calorie front, you’ll be hungry again in the next hour. Although a post run snack is essential,make sure it’s packed with protein and filling carbs and does not exceed 150 calories. If you exercised before a meal, enjoy a sensibly portioned plate, and don’t go overboard as a way to reward your efforts. If you still find you’re utterly famished after a workout, it probably means you need to fuel up before you exercise, so enjoy one of these pre-workout snacks before heading out for a run.
Overall it is very individual case, some people would almost feel sick and too weak to do anything. So I advice again, listen your body. If you are the type you must eat something before otherwise your sugar blood level would make you dizzy and too weka to excercise, go for little something min. 1 hour before you run, good ideas:
– protein shake
– boil egg
– protein bar
– smoothie with some proteins
– you can try small bowl of fruits
– muesli
– grab some nuts, dried fruits,
– apple or banana is a good idea too
– oats with yogurt
Do not go overeat as you will get too lazy and tired to do anything.
I am type of person I prefer to exercise on empty stomach, after running I feel really hungry but then I try to eat boil eggs or something that does not have much carbohydrates, actually better not to have any carbo.
Second thing: You do not run enough or with wrong speed
If you’re running and not seeing results, take a look at your calendar. Doing one 45-minute run or a couple 20-minute runs a week won’t burn enough calories to lose weight. In order to lose a pound a week, you’ll need to cut 500 calories each day, through a combination of diet and exercise. If losing weight is your goal, run three to four times per week and incorporate other forms of calorie-burning cardio and/or metabolism-boosting strength training on the other days.
I see the best results I get to do the following:
1. I set goal to spend 1 full hour on treat mill.
2. I Walk fast 5min and every 5 min I run, I start from lower speed and later change to do faster
3. You will increase your condition level if you run short time max. 2 min very fast
4. After such fat speed, slow down to either slow run or if you are are too tired to very fast walk
5. And again increase to fast speed.
I I have also tried to run 45 -55 min no brakes slow speed and I see I get better results & condition after mix fast walk and 2 min. fast speed run.
Third thing: You are Burning Less Than You Think
You just got back from a run, you’re covered in sweat, and you’re convinced you burned over 500 calories. But did you really? A 150-pound woman will burn 495 calories running for 45 minutes at a 10-minute-per-mile pace. If you didn’t run for that long or that fast, then you’re not burning as many calories as you thought. It’s best to track your workout just to be sure, using a heart rate monitor or one of these cheap running apps on your phone.
I usually focus on time but I noticed same time different number of calories you burn, so it is better to watch calories burned to, it will motivate for harder work out if you do not reach 500 calories. You can combine run with the exercise i gave you link above.
You can also walk in addition after that, all is matter of time available. I work for very demanding corporation and I also have a lot of things to do or would like to do. Unfortunately day has only 24 hours, out of which you need to get enough sleep to keep your energy level right and get enough power for the day.
I recommend to move as much as you can, if you have enough time. Do not waste time, organize your day better to be bale to do more. You limit yr frustration. In Poland we have say some like: “The early bird gets the worm gives”. I am not early bird at all but I noticed I can do much more if I get up early.So now I try to be early even on the weekend.
And the forth one: Same Workout but very Different Day
If you found a great three-mile loop in your neighborhood, running it for a few weeks can help running become a habit. The problem lies with continually doing the same running workout. Your muscles will quickly adapt to the demands you’re placing on them, which is a surefire way to hit a weight-loss plateau. Avoid this issue by mixing up your running workouts: include speed intervals, hills, long runs, and short runs, and run on different surfaces and in new places to keep your muscles guessing and continuously strengthening. It is also important not to make running your sole source of exercise. Include other forms of cardio as well as strength training since muscle mass burns more calories and speeds up your metabolism.
I noticed the best weight loss I get if I eliminate carbohydrates, I have more power for any exercise than. Limit alcohol and parties they make me tired and taking energy out for the next day. I am running, swimming, horse riding and walking back and forth to work. I take straits instead of lift. Try to move think about yourself as like machine, you can do it and force yourself. You feel lazy, you feel like you are not in mood, force yourself even more. Easy to tell and advice I know we are just humans, I aslo have bad days, everyone has, but we are fighters too, so must overcome our human weaknesses. Everything is in our head!
And the fifth and last true thing: It is Not Just About the Scale
Running is one of the best ways to tone your lower body because it helps diminish fat while building muscle. Muscle tissue is more dense than fat tissue, so it takes up less space. This means that although your weight might not decrease (and might even go up a little), other body measurements will change, such as waist circumference, bra size, or the shape of your tush. The number on the scale isn’t always the best way to monitor your progress. Even though the scale’s not budging, you might be able to fit into those skinny jeans you had your eye on.
I noticed that often scale did not change but I was able to fit into my clothes I could not before. I spoke with my friend she has individual trainer, she saw weight did not change but I saw her much Skinner or lean actually with much nicer body build.
start the day
Here I wanted to mention it is not only about being unhealthy skinny but feeling good and making your body stronger boost your energy level and have better mood. You do not achieve that without exercise and just being on diet or even starving for a whole day.
The only way to get this great mood and sense of file is to start the day in a healthy way.
mood day

Coming next: ‘What Superfoods helps weight control’

Mount Kinabalu hiking tips, Borneo, Malaysia

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Hello All,
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Mount Kinabalu is a prominent mountain on the island of Borneo in Southeast Asia. It is located in the East Malaysian state of Sabah and is protected as Kinabalu Park, a World Heritage Site.
800px-Borneo_Locator_Topography
Highest point
Elevation 4,096 m (13,438 ft)
Prominence 4,096 m (13,438 ft) 
Kinabalu is the highest peak in Borneo’s Crocker Range and is the highest mountain in the Malay Archipelago as well as the highest mountain in Malaysia. Mount Kinabalu is also the 20th most prominent mountain in the world by topographic prominence.
Low’s Peak can be climbed quite easily by a person in good physical condition and there is no need for mountaineering equipment at any point on the main route. Other peaks along the massif, however, require rock climbing skills.

My husband loves hiking and he was looking forward top of the Mount Kinabalu at 4,095.2m. Before going for holidays I have spoken with my boss who hikes a lot, and he already tried the 2 days trip at Kota. He explained to me that this trip is not an easy one, and especially for someone like me & him who has problems with the knees not only going but especially going down is very challenging.
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Before volcano earthquake in Kota, there were organized 1 day trips to the top, but now all travel agents are making it in 2 days. I must say:
1. I am not big fun of hiking
2. I did it mainly in Poland and Norway, but I have never done before such difficult track as Mount Kinabalu, which we would name black one.
3. I am in a good physical condition, because I walk a lot, at least 2-3 times a week to/ from the office which is approx. 7 km
4. I do jogging on treadmill at least once a week, 1h
5. I swim once a week
6. In the past I trained professional horse riding -Eventing (jumping, cross, dressage)
However I have PCL knee injury The posterior cruciate ligament (PCL) is a ligament within the knee. Ligaments are tough bands of tissue that connect bones. The PCL -similar to the anterior cruciate ligament (ACL) – connects the thigh bone (femur) to your shin bone (tibia). Although it is larger and stronger than the ACL, the PCL can be torn. PCL often damage some of the other ligaments or cartilage in the knee, as well. In some cases, the ligament can also break loose a piece of underlying bone. Overall my orthopedic doctor had forbidden me to run, hike, ski, and perform any activity that may twist my knees like -tennis, badminton, squash. I still do some even not recommended by my orthopedic doctor which the best example is I decided to climb up to 4,096 m at Mount Kinabalu to accompany my family.
Today I can admit that I did not realize what challenge I am taking to climb up to 4,096 m. Before flying to Kota Kinabalu I tried to book the trip according to my boss suggestions, that there are usually limited number of places, especially when it comes to stay overnight in Laban Rata Resthouse at 3,272m. We arrived during Chinese New Year Eve and that was definitely not a very good period to book the trip as there was no available places to stay overnight. Finally our agent at Shangri-La’s Tanjung Aru Resort & Spa after many attempts finally was able to find a place for 5 people but no guarantee we will stay in the same room and no heating. Since our friends had to leave (fly back to SH) on 13th we did not have choice and take what agency was offering.
The agents is providing the important notes for climbers on Mt. Kinabalu:
While climbing to Summit you need to make sure you carry the following:

Wear enough warm clothing
The temperature can be freezing at times so you need to bring extra change of clothing, warm clothing, wind breaker, long sleeves shirts, socks, gloves, headache tablets, sunblock, lip gloss, deep heat lotion /plasters/ insect repellent /mosquito oil/ binocular /waterproof bag for your camera and personal belongings, hat, mask, raincoat /toilet paper, good walking shoes with grips.

Here are what I think is necessary min., and I was lucky as the weather was nice, almost no rain and wind and low temperature only above 3,000m:
1. Good trekking shoes to me is must:
Buty Trekkingove
As explained above there was almost no rain, so the rocks and track was mostly dry, I have tracking shoes water proof Gore-tex I bought in Norway, and they are above the ankle, I am not able to imagine trying to climb on the rocks without having good shoes, to me it is half of success. You can see what type of shoes I was wearing here:
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Here you can see what type of shoes we all had. This is actually photo takes of all our group just before we started.
I like the brand COLUMBIA but others are good too. Columbia makes very light and water resistant. Especially the weight of shoes is important at the end of this tour when every step requires from you to use the remaining energy, which you can believe me not left much.

2. Gloves:
rekawice

Actually if you plan to climb above 3Km, you definitely will need the gloves, and not only because of temperature, but I would say mainly because you will hold rope and to me the thicker gloves the better are. I used ski gloves. You can see what type of gloves I was using and why they actually not only protects against the cold but as well facilitate the tour:
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I do not have comparison but mionce are leather and thick so protect against cold as well scratch when pulling the rope.
My friends just had regular wool gloves and they were fine too. It may depend from every person, but I think on the top is really cold and better to use ski gloves.

3. Water and water bottle
bottle

The best is to have a plastic bottle, at each stop you can replenish water with the mountain spring water, but not treated at every stop, where you take rest. The rest stops are on average 700 -1000 m.
My daughter had bottle that she could splash and drink, you can use even more fancy like on the picture above.
This probably obvious to everyone that you will not survive without water but it is worth to know that instead of carrying a lot of bottles which brings additional weight, is better to have a bottle when you replenish at every stop.
You just take 0.5 litter for start and to me should be enough to reach the closest stop.

4. Raincoat:
Coat
It is necessary overall the best would be to have the type of rain & wind proof coat in one. I have such as well I bought in Norway but actually forgot to take, so I ended with 2 coats, one wind proof and the other raincoat, which I bought in Kota, since I forgot to take from home.
It cost me 170 RM, you can see here:
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Raincoat also slowdown the loss of body heat.
You will see on most of photos I am wearing T-shirt and sweating due to from climbing effort, but when you stop to take rest you feel cold and need to wear something warm, if on top of it rains (which is actually common in the mountain) you would need protection against the rain.

5. Torch light
Light
This is needed to light your way during the pre-dawn Climb to the top if you plan to go above 3,273m on the day two.
You can use regular torch light but I advise the head lamp like on the photo above, as you need often your both hands free to climb.
You start the tour from the rest house at 2:30am in the night and depends on speed you should reach the top before sunrise, to be able to make a photos and observe it. On top is completely dark so you are unable to see anything, even pictures are not clear without proper camera flash.
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The sunrise looks unbelievable and I had amazing view I hoped to be able to make a better photos:
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6. Energy Food
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Extra Chocolate, energy protein bars, glucose tablets, raisins, or other dried fruits, like mango, nuts.
I even took energy drink like red bull, but more important are energy protein bars, you do not eat whole but just take little bites when you feel weak, dizzy when basically you need to provide sugar quickly to your blood. I tested chocolate and I think the best snacks for such exhausting tour are:
– energy protein bar, like on photo
– dried fruits
– bananas & apples
It is better not to make your stomach full and force your body to loose energy to digest, this is why you take frequent bites but really small to replenish sugar, and dried fruits provides necessary vitamins and minerals.
My husband just survived the trip because of energy bars. Well I will wirte how much he suffered a bit later on. I was also eating chocolate and energy bars. I ate sandwich too, but I recommend with cheese due to amount of calcium there.
Do not eat at night big breakfast, I just had banana and the oatmeal plus tea.

7. Backpack
backpack
I cannot imagine carrying all the stuff in plastic bag or even cross shoulder bag, the weight should be on your back as you climb. It helps to keep balance and you do not feel so much the weight while climbing. You do not need to take any blankets nor pillow as they rest house will have everything. We were afraid that if no heating will be cold in the night but the house kept warm well so no need to take any additional blankets, but you need warm clothes like additional jacket and good trousers I climbed with stretched jeans. But if rains I think water proof pants would be better. All this clothes you rather carry in your back pack as while climbing is very hot, you sweat like ion a gym.
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8. Painkillers
Panadol
My husband took Panadol, which is rather gentle for the stomach.
Panadol is used to treat mild to moderate pain (from headaches, menstrual periods, toothaches, backaches, osteoarthritis, or cold/flu aches and pains) and to reduce fever.
Why do you need Panadol, the biggest pain you will have muscle pain, the pain is so strong after 3 day of climbing that you may not be able to even stand, not even thinking about walk.

9. Pain relief cream
bengay
The biggest pain you will feel on day two, each person is different, my muscles are more prepared for climb rather then walk down the hill.
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I did not feel pain after climb up only on the second day and especially on third one. We started to climb on 10th and finished 11th, today is 17/02 and I still feel little pain in my legs. To walk it out I decided to walk to the office today almost 7km.
After coming back to the hotel I bought the salt and took bath, I advice Jacuzzi or massage. Later apply pain relief cream like bengay or other I used eucalyptus and menthol creams. So you cool down and warm up later.
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I did not sleep much and rest only 1h after going back from the top to the Resthouse in Laban Rata, but my friend she took a bit longer nap and she had already sore muscles on the second day and had to still do down with such pain.
Before this trip I tried to run on treadmill at least 2days before, but to be honest did not help much.
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To be very honest I have never had before such sore muscles in my life. This trip it completely demolishes my muscles. I had impression I
But unlike professional athletes, we don’t have a slew of high-tech equipment like hot tubs, cryotherapy chambers, or electric stimulation at our disposal to help relieve our aches and pains. There are some simple, inexpensive solutions you can try in the comfort of your home the next time you get a little ambitious at the gym but before such trip to see if it works.

Rehydrate
A general rule of thumb is to replace the amount of fluid you loose after workout prior to next work out. My husband often drinks beer, I tried that on the first day in the rest house and maybe this is why I had not felt so much pain as my friend on day two. You can drink water with some micro elements. The beer has some acidity that should help as well. Isotonic’s drinks can help too.
Massage
Already mentioned in combination with sea salt or aroma therapy bath may give amazing results. After apply pain relief cream.
Compression
The super tight shirts, shorts, tights and other form-fitting gear push blood thru veins, thereby helping you slow fatigue. It may enhance recovery, however it must be significant graded compression to actually work. To tell you the truth after climbing whole day the only what you think about is to eat something and go sleep. So who has time for compression, but if you have time after whole 2 days climb you should definitely try it at home or hotel.
Sleep
Of course, rest is cure for everything. Your body produces growth hormone and the level increases during the sleep. You may notice that after sleep you actually not able to get up from bed, that is what I have experience, my legs were stiff. I felt like I have stick and cannot actually stand up, every move made a huge pain. You need to keep moving with every step is a bit better as soon you sit or lay down, after few minutes is almost impossible to stand up.
Snack
Try to eat proteins within 30 min post -work out. 20 grams of high quality protein, like whey, every couple of hours. It is more important to have these smaller feedings, called protein pulsing, rather than a single large dose.

DO NOT CLIMB
if you are suffering from or have a history of the following ailments:
1. Heart Disease
2. Hypertension
3. Chronic Asthma
4. Peptic Ulcer
5. Severe Anemia
6. Diabetes
7. Epileptic Fits
8. Arthritis
9. Palpitation
10. Hepatitis (Jaundice)
11. Muscular Cramps
12. Obesity (Over Weight)
13. Any other sickness that may be triggered by severe cold, exertion and high altitude.
This list I got from travel agent.
How you can know you suffer of high altitude? You cannot. Actually many people discover that while climbing and that also happened to my husband, who reached only 2,273 suffering a lot. I had impression seeing his face being white green like corpse and sweating a lot that could not focus and had to take rest every few steps.
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I must add he had fever and took antibiotic which now we are not sure eif medications and fever did not cause his bad state.
However he told me he thought he will die and will not be able to move anymore, he even fell sleep for 20 minutes, good that he was not alone but with the guide and our daughter was accompanying him.
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Well on the beginning I kept the same speed as both of them but later did not want to stop so frequently as it is good to keep steady same speed if you manage, everyone should walk with their own speed.
So let me start from the beginning of the trip.
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We all five togheter with 2 guides started and were walking with same speed up to the third stop.
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My friend Justi and her daughter had more power so they speed up and went faster. My & my family were pretty slow, so 2 guides separated, one followed one family and the other stayed with us.
After half way I probably acclimatized and speed up so was able to reach them. At very begging I thought I am not going to make it, as it was so hard, so many steps, and the trek was not easy at all. I am not frequent climber and must say only was walking on normal easy treks in Norway, this one was very hard, almost not flat paths, either stairs, rocks almost all the time to climb up.
If you do not have good condition and do not exercise or walk it may be hard to walk this trek. My husband told me it must be for tourist so cannot be hard, he was wrong. Especially above 3,000m it is more difficult.
However 10 years old girl -Justi’s daughter climbed to 4,010 m, which is a huge achievement for such young girl.
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I was under strong impression of her, she has never complained and reached the top over 4K m, which does not happen often to 10 yo.
Even for my daughter 3,273 m was huge achievement, especially that she hates stairs, like me. I can climb by using the rope or on the rocks but stairs are so hard for me, as they are boring and on top of it harsh to my knees.
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I reached the Resthouse at Laban Rata first at 3:30pm and we started to climb about 10am. Some peoaple train marathons and run to the Rest house. I admire them, you need to actually be ‘Iron Man’.
On the beginning it was very hard, but more I warmed up and acclimatized was better. I live in Shanghai and here we have terrible pollution, so walking in the mounting and being able to breathe with so fresh air was great. The view was amazing and walking in the jungle was also fantastic experience.
After short night in Laban rata you must wake up at 2:30am to climb to the top and see sun rise.
The route to the top starts with a lot of stairs and my daughter resigned after 2, my husband told that she was crying that she wants to try again but she could not manage to continue this time in the night to the top. Believe it is very hard for 10 yo. This is why I admire the daughter of my friend, she was really brave to reach over 4000m.
On the way you need to climb using ropes and then the gloves are necessary as not to hurt your hand from cold as well rope. The guide can help you but mainly you must rely on your own strength. The amateur who never hiked and weak in sports may not be able to make it. So please do not suggest yourself that if 10 year old girl could do it I can do too.
You have one check point and mainly you climb up either on steps, rocks or by using the rope. There is one little flat section, but really mainly you need to prepare for climbing up.
I saw people on the way sitting on the rocks, stones or just standing and taking the rest, many of them just decided to go back either on the begging, in the middle or even close to the top. Sometimes it is difficult to even stand 50 more meters and they decide to go back.
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Let me say I made it to the Top. We were going 5 of us. 2 families. My husband and my daughter stayed in the hotel on the 3,272.7 m and my friend with her daughter managed to reach almost to the top at 4,010 m.
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On the beginning I really doubt I will be able to make it. I told to myself, if I can do it, I will be able to do anything, nothing can stop me.
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Such achievments gives you so much power and conbfidence in yoursefl and what really you can do in your life. After this there is no much things that can scare you.
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When you reach the point you feel like you can control your life you have power to overcome any obstacles and you can do everything.
After all that it is nice to look at certificate and keep as a prove along with great memories and experience you could gain during this amazing tour.
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After making to the top you see alot of peaople trying to make photos that shows on the board we were able to climb up to 4,095.7m.
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On the peak there is not much space and a lot of people are waiting to make a photos. It is really difficult to find enough space, fortunately for me not all made to the top and I found space to be able to make some pictures.
The view is amazing and being able to see sun rise, awesome! Unforgettable. Worth all these efforts, sweat, pain, even for such amateur hiker like me who never liked that, I must admit I experienced something spectacular, which you can see on the photos here:

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What people usually afraid or suffer from is the altitude sickness. My husband experienced that. For a while I also had impression I feel dizzy but after eating some energy bar and continue climbing it has gone away. However my husband experienced it very heavily, he looked for a while like he would loose his consciousness. The altitude sickness can be very danger.
Altitude sickness is due to a rapid ascent to higher altitudes due to the decreasing amount of oxygen (low PO2) that occurs at high altitudes.
There are three main types of altitude sickness, acute (mild) altitude or mountain sickness (AMS), high-altitude pulmonary edema (HAPE), and high-altitude cerebral edema.
The cause of altitude sickness is the decreasing amount of oxygen available as altitude increases.
Early symptoms of altitude sickness include:
– headaches,
– fatigue,
– insomnia.
Later symptoms include:
– shortness of breath, I have experienced that when I reached 4000 m, when have shortness of breath I start to yawn. Same happened to my friends daughter this is why they decided to discontinue after they exceeded 4000 m.
– extreme fatigue,
– respiratory failure,
– cerebral edema,
– coma, and
– death.
If you experience any of these it may be already too late. This is why is so important to discontinue if you feel really bad or early symptoms. Most people with self-curing acute mountain sickness do not need a follow-up with a health-care professional. However, those that develop high-altitude pulmonary edema and/or high-altitude cerebral edema may require more extensive follow-up with their doctors. Although many people with mild acute mountain sickness require no medical care, as symptoms worsen, emergency medicine physicians, hyperbaric chamber experts, neurologists, and critical care specialists may need to be consulted.
Altitude sickness is usually diagnosed by the patient’s clinical condition. Occasionally other tests such as chest x-ray, head CT and/or MRI scans are utilized. I think because my husband was sick in not good condition he could experience such early symptoms even at lower altitude.
Some people can use self-care or home remedies, such as simply descending to a lower altitude, to help reduce symptoms or cure altitude sickness.
Medical treatment for altitude sickness may include oxygen, hyperbaric treatment, and medicines such as acetazolamide (Diamox) and/or dexamethasone (Ocu-Dex) as well as over-the-counter (OTC) pain medications and antinausea medications. However, definitive treatment is for the patient to go to a lower altitude.
Prevention of altitude sickness is by acclimatizing the body to increasing altitude. This is why we stayed at 3273m over night. In the past there was one day trip but not anymore, probably because most of the people need that acclimatization even thou altitude is not very high.
Another prevention of acute mountain sickness is sometimes with acetazolamide medication.
Acute Altitude Sickness Symptoms
The symptoms of altitude sickness include:
A throbbing headache that usually gets worse during the night and when you wake up.
– Lack of appetite
– Feeling sick to your stomach. You may vomit.
– Feeling weak and tired. In severe cases, you do not have the energy to eat, dress yourself, or do anything.
– Waking up during the night and not sleeping well.
– Feeling dizzy.
I felt dizzy and also sick in my stomach for a while but this symptom gone after a while, and when I started to climb down, but who know how would I feel over 5,000 m. This is why nobody climbs to Mount Everest without any acclimatization first.
The prognosis for a person that gets altitude sickness depends on the severity of the sickness. Acute mountain sickness can usually resolve with no problems, but patients that develop high-altitude pulmonary edema and/or high-altitude cerebral edema have a more guarded prognosis. About 50% of individuals that develop coma with high-altitude cerebral edema die.
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After all I can say that climbing Mount Kinabalu can be a daunting task especially that picking a reputable and reliable tour operator can be even harder.
Initially I thought is better to take the travel agent from hotel and to avoid any problems on our trip we decided to book with an established operator in ShangriLa hotel at the end we tried to find other agents, but did not work out as the guy could not promises anything and confirm for 100%.
The gent I hired was Inno Travel & Tour Services Sdn Bhd (Sabah Holidays) I paid for 2 adults and 1 child close to 5,000 RM which is according to today rate about 1,185 USD. I asked how much guide gets for such tour and was told directly by the guide 200 RM (even not 50 USD), of course agent must pay for buses and tickets as well night + food (dinner & breakfast at Resthouse). We supposed to get discount as we were 5 taking the trip, we got small discount. The price I gave is after discount and including taxes.
I assumed that by paying a premium price, in return I would get a premium experience. After doing some research, there are some good deals , but Iat the time of Chinese New Year we did not have choice as the only agent could offer free places. I noticed little or no difference in way of service, food or lodging. Everyone eats at the same mountain resort, lodging may vary from one to another. Your mountain guide is arbitrarily assigned to you at the park and is not guaranteed to speak fluent English. One of our guide almost did not speak English but let us put this way what can you expect for $50. You can now imagine what are the margins of travel agents. Well if they have to pay lease in the hotel like Shangri-La I am not surprised.
What I recommend to everyone doing this climb, is to pick the tour operator with the most reasonable price. Some prices may include an extra meal at the end of your hike on the last day along with a certificate of accomplishment (like mine but if some of your participants are slow walking down you may not be able to get lunch so no point to pay for it), I think there are agents that can do without them.
I was explained it is impossible to do this climb/hike independently without a tour operator, however I have red that some people just took a taxi up to the park entrance and paid only for their permit, lodging, meals, and guide and were able to get up.
My manager advised me to book a tour prior to arrival in Kota. I have not done it as I was too busy before holidays with my work. Sometimes is worth to spend some time and do research not at lats minute.
While going down on second day, we were joking how much someone would have to pay me to go up on day 2 one more time. I told to my friend there is no such money I would like to do it one more time the same day, even thou I could make it, as did not feel my legs and was afraid I will not enough energy to go down.
I was joking that maybe the next day I could climb one more time for $100k :), but even if I decided to go my leg would refuse.
Now I can understand why people are dying in the mountain -severe pain, altitude sickness, exhaustion of the body, if adding to that not enough warm clothes, oxygen, food or water, you are definitely sentenced to death in the mountains.
My husband was taking the nap, if he was alone, he told me he would just stay as he could not continue, this is why you need a guide.
At the end I am proud myself I did it and do not regret I took this challenge :)

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Good luck to Everyone who decides to reach this Summit!

Coming next: About Kota Kinabalu, my experince

True Stories about best healthy life styles

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Hello,
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Some may think why other people are blogging, they ask why do make your blog. To be very honest I started mainly not only to share my achievements, maybe at very first point, but why I continue this blog? Well not only, as maybe some people find it helpful or interesting, I do it for myself. It keeps me motivated and reminds how much time I have already invested to loose 15 kg and keep it up since November 2014. Making new posts keeps me alerted not to go back to bad rabbits and I hope it may motivate others.
This is why today I would like to share with you a true stories from 3 wonderful girls, they over the years completely changed their eating habits turning to the healthy life style.
I made 3 interviews. So let me go one by one here.
Alexandra
Alexandra is my cousin, actually I treat her like my younger sister, she is my closest family I have. Unfortunately we live so far away now. She still lives in Poland and I am in China, almost impossible to meet, also time zone does not help in a frequent phone or even internet communication. My last vacation I spent in Poland and we had a few days just for us together . Even thou we are much different I realized we have so much common. I know my aunt Elisabeth, as well as Alexandra for quite a long time were already focused on a healthy foods, that consist mainly from organic ingredients. I personally do not pay so much attention, but whenever I can I also try to select organic products. In China I realized that often it is still not so much GMO food sold on the streets. However in the big shopping malls there are 2 types, and if you compare the taste of organic tomato or just from supermarket you will feel the difference. My Ayi is buying a chicken from farmers, you can feel the taste of real chicken and the difference if you buy the one from supermarket. In Shanghai I use Kate and Kimi on-line shopping they have a big variety of organics’ products seasonal, as well as different dietary like gluten free or sugar free. It is more expensive but easy and you save your time but not going to the store as they deliver per your convenience to you house
Today in my post I have selected all ladies I know they pay attention how they feed their bodies, I will make an interview with them and share with you their healthy eating habits.
Some of them will also explain how much different they feel when they started a healthy diet.  I would like to start from my sister.

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Me: hello Alexandra, it my pleasure to have an interview with you. I would like to go back a bit and ask you what were in the past your eating habits? How you felt that time, eating let us, say not so healthy meals?

Alexandra: I admit that my eating habits from the past leave a lot to be desired and driven by temptations. I changed the way of eating approx. 10 years ago. From my point of view the worst habit was connected with eating too much sweets.
After political transformation in 1989 lots of polish manufacturers started disappearing.  Instead, imported low quality food appeared on the market shelves in large numbers. Foods under the well-known polish brand that are being produced on mass scale presently, rarely taste in the same way. The answer for the question why and what has happened is ingredients list: full of artificial substances, E-components, preservatives, coloring additives. Furthermore, in 1990s people were persuaded by advertisements that for example margarine is healthier than butter.  Corporations, using marketing tricks, have gained an influence on our daily choices as consumers. In communism different types of food were in short supply. The fall of communism among other things brought about  a shift  from central planning to free market economy. In result we have overproduction, over-consumption and over-eating. This is a negative consequence of the transition.  Within 25 years all went in opposite direction. On the other hand, the worldwide trend for slowfoods has spread in recent years in Poland too.
As a teenager I used to eat a lot of sweets and biscuits as well as popular and new at that time flavored yogurts. Additionally, sweetened drinks like cola became available everywhere. My diet remained continuously balanced thanks to handmade meals preparing by my mother at home based on traditional polish recipes containing natural and fresh ingredients. While attending to primary school, I was eating on a regular basis at school in lunch time. During my study was the worst period. As most people, I was feeling lost between long rows of shelves designed to buy more than needed. I changed the way of eating due to raising health problems. I quit eating processed foods and sweets. I personally think that human attachment to sugar is kind of addiction. It might be seen as a quite radical view, but it is inconvenient true about our society dominated by consumerism and industrial food production. I always loved honey, so I replaced “fake sweets” by different types of honey and handmade cakes based on brown sugar. My personal experience proves that change in eating habits is possible but you need to find within yourself reasons to change, you need to be profoundly motivated.                      

Me: I remember your mom, my aunt always cooked and still does fantastic meals, I love her cooking style, recently even more as it is closer to my heart, she also uses the healthy lean ingredients, no GMO, no preservations, mainly organic. Do you remember what caused the change in your eating habits? I think I remember you faced some healthy issues, can you share?

Alexandra: Indeed, my mother cooks fantastic meals but your father also created delicious dishes. He was able to make almost everything associated with traditional polish cuisine apart from baking a cake. I think it was common for our family. By the way, women and men participated almost equally in “cooking matters”. This pattern is rather rare in polish society. I remember clearly my first experience with cooking. We were accustomed to eat delicious cakes made by our grandmother – chocolate, doughnuts, cheese-cake and many more. Some days I desired to learn baking my favorite one – an apple-pie. After 15 years, which have passed since that moment, I feel a specialist for home-made cakes. Back to your question – for some time our cooking had been dominated by meals made of meat, too much fat for me. I was looking for my own preferences following my senses. Equally important part of that “revolution” was reading books, consulting with doctor and macrobiotic specialist, who offered me encouragement and advice for healthy diet. In the beginning everything seemed to be difficult and required extra efforts. 
Travelling around Europe, gave me also opportunity to get to know new smells and tastes. My mother had doubts about my ideas to try vegetarian diet but soon modified her own cooking. After one year of experiments I found my own way in eating and cooking as well.
If possible, I use organic foods. In return you will gain some valuable benefits of being on the organic diet. No one knows yet what is the effect of the genetically modified foods would have on your body.   Bio-labels, eco-certificates are good recommendations for your body, I think. Besides, this is a simple way allowing us to distinguish healthy and unhealthy products without spending too much time on analyzing the composition on the packaging. Yes, as you mentioned, the differences in prices are noticeable. I cannot afford to buy only bio products – as most people cannot. In the region there is one bio-bakery providing once a week whole meal bread. Additionally,   acquaintances involved in organic agriculture bring me from time to time directly most of vegetables and seasonal fruits like apples, pears, raspberries from their own garden. I grow herbs on my own in summertime: salvia, peppermint, parsley. The more I was conscious what sustainable development means, the more attention I pay to my choices as a consumer. We should take into consideration as often as possible such issues. Organic and sustainable meals are also tasty. We can express our resistance to industrial livestock production through buying organic food or reduce meat in our diet. Raising awareness about the food production provokes further questions, including such problems as a food waste. In the developed countries the third part of the food eatable is thrown away. I would like to recommend watching an inspiring Tristram Stuart TED talk devoted to this issue.

Me: after changing your eating habits, did you feel differently, did you notice also the difference in your skin, nails?
Alexandra: After one year of practice it brought an expected results. I have felt differently, better, less tired in general. I found the new way of eating in 2005. The diet was based on organic whole meal bread, all kinds of groats, traditional polish soups, vegetables & juices. The focus of my attention was plant protein. Comparing to 2005, presently it is easier to obtain all types of organic food in the grocery stores. In the city of 100,000 inhabitants we have only one shop dedicated to organic food but the polish brand markets started providing a broad range of bio-food. Non-governmental organizations that aim is taking actions for sustainable development advise not buying in supermarkets because the way of producing food on mass scale (organic or non-organic) has a disruptive impact on environment, employees receive inadequate remuneration for work etc. but sometimes with limited budget or time you have no choice.

Me: Could you share what mainly changed, what type of products you completely eliminated and what type you eat only randomly?
Alexandra: I eliminated processed food and sweets, refined oils, limited amount of white bread. I use cow milk exceptionally – adding it to coffee or preparing pancakes. I have not stopped eating meat, but I have reduced it significantly in everyday diet. I prefer eating goose, lamb, duck meat, venison or fish.

Me: What mandatory meals have you included in your diet? How would you describe your diet, balanced? Can you share approx. % of meat, fruits, veggies and grains?
Alexandra: If I knew, I would share, certainly. It is difficult to express it as a percentage. Fundamental ingredients of my diet are all kinds of beans, lentils, vegetables, home-made cakes, seasonal fruits, pickles (pickled cabbage, cucumbers, beetroots) as a part of traditional polish cuisine. In my case, warm meals occurred important and eating in less quantities but more often, e.g. 5 times a day (including such meals as a piece of cake with a cup of coffee to start a day). I would like recommend especially the gluten-free millet, famous for alkaline-inducing properties. I enjoy drinking coffee and one type of black tea: Darjeeling.

I try to min. gluten products, but I still eat diary like milk and eggs, butter. I personally do not feel bad. I think today the white bread is really not good. Other than that I try to min. overall flour based products. How about you?
I have mixed feelings only to milk and refined flour. I like especially sheep’s and goat’s cheese, occasionally I drink buttermilk. I have tried macrobiotic cooking but if you look back to polish traditional cuisine, you will find out that ingredients were added in the right order, you were obliged to preparing a meal according the rules.  In macrobiotic cuisine rooted partly in Chinese philosophy of cooking, something similar occurs. This way of preparing meals neutralizes the adverse properties of particular ingredients and makes food more nourishing.

Me: Did you notice the weight drop after applying healthy diet? 
Alexandra: Yes, after applying healthy diet I noticed the weight drop. In the beginning I established a rigid schedule but my approach was dogmatic fortunately for a short time. Generally if you eliminate junk food, you will be allowed to eat as much as you want. You will recognize your real needs. I am convinced that less means more in life so I practice restraint, celebrate small things and appreciate simplicity. This attitude manifests itself in buying less.

Me: I am sure like most of women, you also watch your weight, did you notice what type of products make additional kg in your case? What do you think about diet, that should build based on your blood type?
Alexandra: To be honest, I have not checked my weight since summer. I agree with your opinions, advices shared on your blog. Mentioned previously types of products make additional kg, especially containing sugar. My knowledge about connection between blood type and the diet is limited. As you described in your latest post, the meat-free diet, based on fruits and vegetables, beans and legumes and whole grains, seems to be proper for blood type A person. Furthermore the characteristics and tips for A-blood type seem to be very useful. I see dependencies indicated in your description. After exposure on the strong artificial smells, lack of sleep or extreme weather conditions, I feel exhausted. By the way, you have made very interesting points concerning the increase of cortisol level responsible for this state of body and mind for blood type A.

Me: Do you try to do any physical activity, like swimming, walking, maybe Yoga?
Alexandra: My favorite physical activity is walking and dancing an argentine tango. Both are accessible to people of all ages. There are no contradictions for this kind of activity. Walking might even become a kind of meditation. Other physical activities I enjoy are swimming and riding on bicycle. I prefer swimming in lakes or the see because of the sensitivity of the skin. 

Me: What are your healthy 2016 resolution reg. healthy life style? What would you recommend to other?
Alexandra: More physical activity is my healthy 2016 resolution. The common sense tells us not to exaggerate. I recommend a varied diet rich in the grains as well as vegetables and low in sugar and processed foods. Paying attention to what you eat but treat yourself nice - eating should be a pleasure too.  I am against of cutting out any food that gives you pleasure. Research shows that eating habits are responsible for our state of body, well-being max. in 40 %. The rest are genes, exposure on stressful situations and environmental factors.
Me: Thank you very much! That was a pleasure to get so much good input from you.
Agata
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Agata is my friend with whom I worked in Poland. She is living for a while already abroad in France and now in Norway.

Me: Hello Agata! When have you left Poland? Basically how many years are you living abroad?
Agata: I left Poland in December 2009 and lived in France, Belgium and now Norway since January 2014.

Me: I always remember you was very skinny? What is your current weight and what was when you left Poland? What was your highest weight & lowest after of course you grown up?
Agata: I always remember myself as being fluffy, haha . I now weigh 48 kilos, and the highest I ever reached was 65. It was when I was 22 and taking ill-adjusted contraceptives. When I left Poland in 2009, I was pregnant, so my weight was a bit higher than normal.

Me: How many children do you have? Was it difficult to keep fit after pregnancy? What was the biggest gain weight during your pregnancy and the lowest? Any special diet that you could recommend to any pregnant women’s?
Agata: I have three kids, aged 9, 6 and 4. It was difficult to keep fit during and after all these pregnancies, because I had to rest a lot and had three c-sections, so there are many limitation as to how soon and how much you can exercise after the delivery. Luckily, I did not gain much weight then, only the necessary kilos for the baby to grow. I was quite careful about what and how I ate, though. Mostly veggies and greens, a bit of fruit, making an effort of not eating at evenings and sleepless nights. I think limiting breads and other floury products (pasta, traditional pizza, crackers) had the biggest positive impact on my pregnancy weight. Important supplements (Omega 3 fatty acids, folic acid and cranberry extract) helped stay on track with diet during pregnancies, I believe.

Me: How fast you was able to lose the gained weight during pregnancy? Did you e4xcerise or mainly diet?
Agata: Mainly breastfeeding. As long as I was breastfeeding (for almost a year in each case) I could eat quite a lot, and still was losing weight. I could not exercise for at least 3 months due to c-sections, so I believe it was mostly calories I lost with breast milk that helped me heal and lose weight.

Me: Tell me your secret about how you manage to keep below 50kg?
Agata: It is not only diet. It is overall focus on health, exercise and mental well being. But what I eat is definitely a bit part of the whole picture. Generally, I eat about 80% of “good” food and the rest is, well… sinning  I will explain what I found to be good food for me later in this interview.

Me: I lived in Norway and I know it is not easy to get good stuff, I had to order veggies on-line otherwise in super markets was completely not tasty. Where do you make shopping? Could you give an example of your daily diet? How long does it take to prepare such food?
Agata: The situation in Norway, or in Oslo, as I know it best, is getting better. Just last year when we moved here, we could not buy beetroots or chia seeds. They are now available in at least half of the stores. We do order stuff on-line, though, from UK for example, or do some shopping in Poland or France while travelling. Sweden offers good choice of fresh fruit and veggies, too. So it does take a bit of extra effort and money to eat the way we do but it is well worth it. We also learn, mostly from our local friends, how to find and make the best of the local specialties, discovering farmers markets or local suppliers of delicious apples or berries, honey and meat, etc.
Our daily diet includes mostly veggies and greens, in all possible forms to make them attractive to our kids, used to hot dogs, crisp bread and sandwiches, largely eaten in Norway. We also test and keep many good recipes to make our own breads, tortillas, chips, ice-cream and so on. It takes a bit of time at the beginning to introduce a new healthy equivalent, but then it becomes easy and simple. For example, we do not buy or eat commercial ice cream anymore, in my opinion one of the worst food on earth. We use our wonderful juicer to make fruit sorbet (any frozen fruit works, for example a mix of berries and bananas with a drop of maple syrup), which makes healthy 80% of the dessert, and put it in the commercially made ice cornet (20% sinning). Kids still think it is real ice cream since it is served in the cornet, and even topped with dark melted chocolate sometimes!, and they do not ask for “real” ice cream. Well, except on National Holiday. But these exceptions are a part of the success, as long as they are not more than 20% of what we eat in total. For more examples it suffices to google “healthy alternative for … “(your favorite sin), and through trial and error you can build a base of your own good food bank.

Me: Do you cook by your own? It must be very time consuming to select a proper products and prepare food, especially that you are working. Do you cook for your family the same type of food?
We cook ourselves 80% of what we eat. It takes more time than buying a frozen pizza, of course. More money and more effort, too. But it gets easier and easier as we learn, practice and organize.

Me: How Claude is doing with such diet, or he eats differently? How about your kids?
Agata: We all eat mostly the same food, but adjust the quantities (Claude will always take more meat on his plate than me, and I will steal all the veggies, while the girls will like the fries most, by the way home made fries with sweet potatoes or yams are our healthy alternative). But it is me that usually tries the new ideas first and tries to incorporate them into our routines, if they work well for me, for example limiting gluten recently.

Me: Which products would you recommend to avoid in order to be healthy and skinny? While being on gluten free and protein free diet?
Agata: I will list them at the end of the interview. But in general, always look for best quality products, organic and fresh and local, balance the quantity, eat slowly and in a relaxed atmosphere and you can eat everything you like!!! I read somewhere that the healthiest food is the one you do NOT eat.  It is worth remembering, when you have doubts about the quality or amount or type of food you are about to eat.

Me: Do you eat a lot of fruits or mainly vegetables? Which kind of fruits you recommend if any?
Agata: Mainly veggies and greens (80%!!!). Starchy veggies, such as potatoes, are not considered veggies. These should be a part of the 20% free-style food. From my experience, the best fruit to eat are local, seasonal, organic fruit available where you live, as they grow. Raspberries or avocados from Chile available in Norway are of questionable health benefits for many reasons easily found online. I was told about a study conducted in Oslo University that showed there was NO TRACE OF VITAMIN C in imported oranges, fruit said to be one of the best sources of this vitamin. In winter, here in Norway, I choose frozen local berries over the “freshly” imported.

Me: what do you think about Dukan or Oxy Diet or other types of protein diets? What do you think about cleaning diet and starvation? What is your opinion about Gerson therapy?
Agata: I think protein based diets overload the liver too much and are not healthy in the long run, but they can help in the first stage of losing weight for example. I think Gerson therapy is great, but also difficult to maintain long term here in Norway. But it makes a great summer cleanse!
I think cleansing and starvation is a great concept, practiced by many traditions and religions since as long as we can trace it back. Huge ancient wisdom. Having tried a couple of times, I am still looking for the way to do a cleanse the way it will work well for me. I think fasting and cleansing need to be well planned, consistent, adjusted to your body and life style and best, assisted by a professional that you trust. I have just finished a series of Colon Hydrotherapy, and the results are just amazing. All the praise you can read from the people who do it regularly is just really true! And those who criticize it are usually the ones who have never tried. It just makes you think twice about what you put in your mouth as you see all the old stuff getting out of your system, after intoxicating your body for months or even years. Just try it, and then decide whether you like it or not. But do try! Take time to find a good clinic and make sure you feel safe, though.

Me: You told me you feel like 20, what gives you so much energy? When you have noticed significant change in your diet after resignation from what type of products?
Agata: Last December, I gave up gluten. Totally, one day, after reading quite a deal about it. For the next two weeks I experienced severe headaches, joint pains, depression, sleepiness mixes with sleeplessness, mood swings, etc. I was totally out of order. Then it stopped. And I began to feel better than ever before, both in body and mind. The cleansing symptoms were so strong, I felt like a junkie on a detox. So is gluten a drug…? I am tempted to think so. Since then I still would eat gluten now and then but I feel foggy and moody right after a couple of hours from eating it. It motivates me to avoid it as much as possible. I eliminated dairy also, as it seems to have bad influence on my skin and urinary tract. Sugar also ruins my skin and slows down digestion, it also gets me agitated. But all these symptoms can only be spotted when you eliminate these foods completely and then suddenly ingest them again, paying attention to how you feel. I am not overly focused on my skin, but its condition gives me an idea of what might be going inside my body. If my skin is clean and calm, then probably everything is well inside, too  Another piece of evidence is my hormonal balance. I was never as regular as now. I had to undergo hormonal therapy to have my first child, having been diagnosed with PCOS. PCOS means your hormone levels are way too low or high, no ovulation for a year for example, terrible menstruation pains and losing way too much blood. Moodiness and depression, overweight and diabetes are some of the side effects. My third child was conceived with no medical help! It was after I started to eliminate many foods from our diet due to my oldest daughter problems with asthma and the help of blood type diet and professional dietitian. We all cut on gluten, dairy, processed foods, sugar, etc. It is all gone now, her asthma and my PCOS. And many other ailments our family struggled with. It is not perfect, but so much better. We continue to learn and try new things, recently fermented foods and probiotics.

Me: You told me you resigned from alcohol. I agree this is killer to any diet. However I spoke with Aska and she applied for a while red wine diet. You even do not drink red wine, a good red wine seems to be healthy from time to time? How about your favorite Baileys, I remember you liked coffee with baileys? I wonder how do you fight with your temptations?
Agata: I think red wine, a glass per day, is healthy for some people. Not for me. I do not like the taste, and it gives me headaches and skin rashes, it dehydrates my system. But I remember you drink it and like it. I also remember you always looking great and glowing! I have a friend who takes two glasses every evening. She looks amazing, her skin is radiant and eyes shining. She is also exceptionally smart. It must be good for her, too!
I still love baileys. I always have a bottle at home and take a drink from time to time. But I do not have the temptation so often, and a small sip is usually enough. The same with other temptations, I still have them and give up, but do not dwell on them and move on with the good way the very next day. If I “sin” for two days, then I pay extra attention to what and how I eat for the next two days. And so on. Discipline is very important, there are no good result without it. “No pressure, no diamonds”  Fanaticism is not the way to go, though.

Me: Do you eat soups, any type of sweets? Or sugar only in form or fruits? How about dark chocolate?
Agata: I eat a lot of clean soups, almost every day, sometimes a couple of times per day. A clean soup for me does not include gluten, starch, cream, grains, flour, noodles, rice, etc. Just veggies and greens, sometimes pieces of good quality meat. Recipes are easy to find on line. I focus on low sugar fruit, mostly berries. Bananas are a dessert, within 20% free-style food. I love dark chocolate. I buy good quality dark chocolate and we eat it at least once a week. Couple of bars, haha. Claude makes fantastic dark chocolate with raw cacao, cocoa butter and I dunno what else he puts in it that it is sooo damn good. Love, I guess 😉 . We usually eat the whole batch in two, three days!

Me: So finally what are your 5 tips, or let me say Do & Do Not?
Agata:
1. Do consider diet as a part of an overall healthy plan for your body and mind, your lifestyle.
2. Do avoid or completely eliminate gluten, dairy, sugar, and all processed foods. All this stuff is scientifically proven to be bad for you in unlimited amounts.
3. Do make 80% of your daily intake veggies and greens, enriched with carefully chosen superfoods and supplements and probiotics .
4. Do put people first and eat whatever they serve for you with love. Make up for it as soon as you can to put your body and mind back to balance.
5. Pay attention to what you eat and how it makes you feel. Avoid what makes you feel bad. Focus. If you are overweight, you will lose weight. If you are too skinny, you will pick up some kilos soon. Your digestion will find a good pace. I talked about what works well for me. Discover what works well for you!

I hope that you will find some ideas in here worth exploring and testing for yourself!
Joanna, thank you for the opportunity to talk about my great passion and what I believe to be of huge importance to all of us. Among many others, you are one of those who inspired me when I saw you picking mushrooms back in Bergen, just outside your home, showing them to your daughter and explaining patiently how to sort and clean them. They were delicious and what you did was filled with wisdom and love for life, food and your child. That’s what I count into my GOOD 80%, my best friend food!

Me: Thank you very much for your great tips and advises and sharing them here on my blog.

Isabella:
Before introducing the healthy life style, photo from her visit in China back in July 2015:
Central Park Szanghaj
After weight loss December 2015:
grudzień 2015
Iza is the sister of my husband and when I was this summer in Poland, Iza was not happy with of her weight. I have offered to her to share my observations and explain how to lose the weight while keeping it for longer. Today Iza weighs about 55kg less than before the holidays in China. Of course not everything she lost in China, because she was here less than a month. In contrast, today I would like to share how she achieved that and what she did.

Me: Hi Iza. Do you recall when and at what time have you started to gain the kilograms? Did you change anything? What mainly has contributed to the fact that your weight started to grow?
Iza: I did not notice that my life has changed somehow. I do not notice that I became tighter in the clothes I were coming slowly with more kilograms. During the year, I gained 12 kg. Surely the important thing here is age – crossed the 40-tuple. I think my metabolism began to slow.

Me: When did you decide you would want to come back to the previous weight. What was the motivating factor?
Iza: Clothing, haha. And the pictures of Christmas. It was pretty scary. All my clothes became too tight, the size of which – always the same I used for years. And this was the moment.

Me: You have two children, did gain a lot during pregnancy? How quickly did you manage to lose weight after giving the birth?
Iza: This is surprising that, when being at ninth month, giving delivery, I weighed less than very recently before I came to China. Loosing additional kg after pregnancy wasn’t any problem that time, breast feeding helped a lot.

Me: Did you notice which products make you gain weight? What are you trying to avoid? What are you doing to keep fit?
Iza: I am a meat lover, all my life I liked meat very much. Always I was eating greasy and on top of it a lot. The roux, the flour, frying almost all dishes and the minimum amount of vegetables. Instead of fruit definitely I preferred to chocolate.

Me: Did you apply any diets, and if so what would you recommend, what is your advice to avoid in your diet?
Iza: Unfortunately I love food too much, to make restrictions. I tried to eat more often, but less and at least 2 times a week going for Zumba. I lost 4kg but after a while my weight stopped dropping and after a while I gained again. Only after going to China to visit you everything changed. Here I realized that it is possible not to eat meat, without losing a pleasure of eating. All vegetables appropriately prepared are delicious and also can make you full. I feel much better and lighter, after vegetable dish rather than meat meal. I also started to believe there is a life without sandwiches –in Poland almost impossible to imagine. Additionally we spend together hours talking about food and I learned a lot about healthy nutrition, absorption of the ingredients, combining dishes, etc.

Me: If it comes to physical activity, what are you doing during the week?
Iza: I’ve never been a lover of movement, and at the school I was even cheating to skip PE. Today, for my colleagues I appear as an Alien. Twice a week I go to Zumba and practice yoga and weekly swim at the pool. In addition, I gave up the car and go everywhere on foot, giving a day approx. 5 km.

Me: Do you cook at home separately for yourself and your family? Normally it is pretty difficult to avoid some of the products, sweets, which our kids or husband eat without any concern or fear to gain weight?
Iza: We all eat the same, but kids and husband eat lunch at school or out. I managed to convince my family for change of the eating habits, I mean: skip the fatty sauces, heavy, creamy soups, or always meat for dinner. On top of eating more veggies, we eat more fishes, grouts and fruits.

Me: What type of fruits do you eat? What type rather not to eat when being on diet? Are you currently on any diet to keep your weight?
Iza: My diet is mainly vegetables and fruits at every meal. I try to avoid sweets and I said good bye to coffee forever. Every Saturday together with my daughter I eat only vegetables and fruits, we decided to make this one day a cleaning day.

Me: What do you think about diet and the Dukan Diet or new Oxy Diet? What do you think about the body cleansing? What is your opinion about the Gerson’s therapy?
Iza: I am not interested in any slimming diets. I agree with the assumptions of the Gerson’s therapy and sometimes using them: vegetables, fruits, juices and enemas.

Me: Do you eat soup, sweets? Do you Avoid gluten and high protein dishes? When last did you eat so called Junk Food?
Iza: Unfortunately during the Christmas Holidays I sinned. Being the guests we did not have much impact on the meals I had to adapt to the team. I hope to catch up in a healthy diet as soon as possible. I came back to daily activity as well as the vegetables and fruits.

Me: And finally, your advice how to take care of graceful silhouette. What to do and what do not?
Iza: Water with lemon and ginger in the morning. In addition sourdough with beets on an empty stomach and a lot of water alkaline (ionized) and vegetable cocktails throughout the day. In the evening, herbal teas (like cleansing, St. John’s wort / Hypericum perforatum/, mint, green tea, rooibos, pu-erh). During the day, eat three meals consisting of vegetables, fish and meat once a week with turkey. Between meals, fruits’ snacks.
I think that you cannot effectively lose weight without physical activity and the car is our enemy in the fight against shapely silhouette. Walk as much as you can and avoid the elevator and try to get some form of movement at least once a week.

Me: Thank you very much, I hope your true story will motivate others to drop with unwanted kg.

I guess all 3 interview have some common points, and if you read there are elements that no matter what type of diet you have you should implement in to your life style, I could make here a short summary in a few points, which I also agree and apply, especially when I see my weight is going above 130 lbs. I try not to exceed to much of 130 pounds (or 60kg). If I see I reach 133 pounds I start to exercise more and min. carbohydrates, apply cleansing day.
So let me summarize what are the common points when taking care about the healthy life style and stay fit:
1. Watch what you eat, I believe in the statement: YOU BECOME WHAT YOU EAT.
2. If you can choose organic, natural products
3. Less processed the better it is for your health
4. Replace sweets with fruits or dry fruits
5. Implement veggies if possible with every meal
6. Replace any unhealthy drinks with water or freshly squeezed juices
7. Do from time to time cleanse diet or at least one cleaning day, you need to clean your body and even starve a bit from time toi time. Preferably in a natural;; way, read my article about Gerson Therapy
8. Minimize carbohydrates intake or if possible replace with healthy ones: rice, oats, groats
9. Select healthy, lean meat: most fish, sea food, veal, lamb, beef tenderloin, turkey, duck, non GMO natural chicken, choose venison
avoid pork, if you cannot choose pork tenderloin. Do not eat processed with preservatives. If you need meat on your sandwich better to grill or bake healthy fresh meet. Do not buy packed in the store as is full of preservation and salt
10. By the way min. salt intake if so use sea salt,
11. If you need carbohydrates, choose gluten free, or without white flour
12. Skip Fast Food and Junk Food
13. Drink early morning on the empty stomach glass of lemon with water or other alkalized your body drinks
14. Watch your weight and observe what makes you feeling good, each body is different, listen to your body
15. Learn what food is good for your blood type and test if it works for you

I think it is the best time to motivate ourselves for the new year resolutions, and influence the changes in our life style bad habit. I am sure everyone has some so now is the time to make it happen as we are already in February, for China today is Chinese New Year so it is also great time to start!
Happy New Year to all my Chinese Friends and good luck to everyone in new years resolution.
Thank you all Ladies for their great input & their true stories they were willing to share on my blog!

Listen to Your Body

Listen-to-your-body

Hello World,
I was traveling extensively. YE is always extremely busy for everyone I guess. We are trying to accomplish and prepare for the Christmas holidays and New Year celebrations, with open mind for a new year resolutions to meet new year 2016.

Today post will be about listening, we all have a bit problem with that, especially when it comes to listen our body. What have we done to ourselves over the decades? We belong to mammals family so why our behaviors are much different from animals. Animal strives to satisfy needs that allows to such animal to survive, human being has much more different needs that are necessary to live. As usual I am not thinking about what makes us different from animals, creating the culture and enjoying it: music, art. I would prefer to focus on our demand of eating more and more, and actually the amount and type of food we consume surpasses our needs.

Arabian-horses-14

The ability of thinking makes us different but also makes human being an enemy of our temptations. I tried to think about the sentence that better reflects our behaviors -Animals have a natural ability to listen to their body which human being forgot to use.
wild horse
So why did we forget? The amount of advertisements and oversupplies makes us slavers of our constant, never ending needs. Today I would like to propose that as a new year resolution you will take control over your needs, and make conscious decisions, as we human being are able to do it.
The very simple way to apply it as a rule is to make yourself the question:
‘Do I really NEED IT or I actually WANT IT?’
You should use it not only when buying food but actually anything.
Coming to the point what actually our body needs to function. This is fundamental to make sure we are proving all necessary nutrition but do not overeat. I have here a few great tips and advice.
ListenToBodyWeb
I would actually like to start from spiritual part of listening what our body needs and later focus on our physiological needs.
When you choose not to hear that little voice, over and over, your body will eventually scream out to you, in the form of depression, thyroid issues, weight gain or any other crappy health issue.
Think back to the last time you were mentally or physically unwell; there is always a whisper.

1. Do not be so rigid in your habits that there is no room to mix things up. If you want a bit of dark chocolate on a Wednesday, but you do not allow the other day, relax a bit, and have it the day you feel your body tells you need it. Have it today instead. From the other hand do not over relax, as the consequences may be that you loose control and eat more and more.
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2. Forget the ‘shoulds’ and put your ego aside. If you have a day for the gym today, but your deeper knowing is that your body needs rest, honor that. You will come back with more energy to push harder tomorrow. I do not keep always routine and often I have days I just need to relax and watch movies, I do not force myself to anything. Again do not make habit of it, as then you come back on bad track.
3. Do for your body what feels good to you not for the others. It is in regards to food and exercise. If running does not feel right, walk or do yoga instead. I notices that one day I feel I can do jogging, the other day I prefer swimming. I love horse riding but even I have days I prefer to do something else. Same for food, one day you really cannot look anymore for eggs or oats, maybe it is too much for your body, go for something else, choose a healthy sandwich.
4. Slow down and breathe. It amazing how two minutes of breathing or meditation can help our mind/body connection. Focus on the breath. Ask your higher self what it needs. Block outside influences and the right decision will come from this place. Do it before you make anew move, this helps you to make right decision.
yoga4
5. Practice makes perfect. We are just human so you will slip up, but just enjoy the process and experiment with listening to your body and giving it what it needs. Forget the scales and any kind of measuring. Let your body find its happy and healthy weight. It might sound scary at first but I know by trying to find a balance what actually feels healthy weight for me. You can see what weight you had when you was 13 thru 16 yo. Or maybe now should be different? By experimenting you can actually come to your dream weight without much efforts.
6. The clue is find what is healthy, and what you like to eat. Be careful, I notices that my best dish is sandwich, I love them but when I start to eat more bread somehow I need to eat more and more. Why because there is something special in wheat that makes us more addicted to all kinds of products that are made from wheat.
Why actually products from wheat may addict and make us demanding more and more.
The part of such products from wheat is gluten. Most people are unaware of the risks that gluten has on their health.
What exactly is gluten and do I need it?

Gluten is a substance that gives the baked goods fluffiness, softness and flexibility. It is one of the most harmful proteins, and this is because it contains two deadly to humans components:
Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac (or celiac) disease. Our digestive tract breaks down gliadins onto exorpins. Gluten exorphins are a group of opioid peptides formed during digestion of the gluten protein. It has been hypothesized that people with autism and schizophrenia have abnormal leakage from the gut of these compounds, which then pass into the brain and disrupt brain function known as the opioid excess theory or a part of leaky gut syndrome. This is partly the basis for the gluten-free, casein-free diet.They intensify the appetite, induce cravings, addictive eating bread and other pastries. They are to blame, that we consume every day up to 400 calories more! Those who no longer eat wheat products, lost weight on average from 11.8 to 12.5 kg over 6 months.
I know from my own experience, if I start to eat bread, even after feeling full, 1 hour after I can easily eat one more sandwich. This is combination of making you blood sugar level going up, so you are feeling not hungry just for a little while and you are quickly hungry again.

I wanted to mention about it one more time here, as when you start to listen your body, you need to watch what actually you eat. Try to still eliminate unhealthy products from your diet. I do not think from time to time you can afford even wheat. Usually after party the next day I have need for bread, or even fast food meal. You too? Do you know why?
hangover
Some people while fighting with hang over eat fatty breakfast like bacon with eggs others will visit fast food.
The desire to eat high-fat foods after drinking too much is rooted in human’s earliest, humblest beginnings. All mammals gravitate to eating the most energy-dense foods. Fat is the most energy-dense food available. It is just that sober, you will usually not give in to those cravings. But after a night of boozy indulgence, you lose such learned inhibitions as disciplined eating. Another explanation involves brain chemistry, specifically a brain chemical called galanin. Galanin increases appetite for fats, and consumption of fat causes more galanin to be produced. Alcohol intake also results in increased galanin production. Galanin might be stimulated by triglycerides, which are released by fat and alcohol. Triglycerides, converted calories stored in fat cells, are typically released by the body when energy is needed between meals.
By consuming large quantities of high-fat foods and alcohol, you increase your triglycerides possibly stimulating galanin production. That, in turn, makes you crave that calorific eggs and bacon breakfast you would never touch otherwise. The bottom line here is that alcohol intake increases one’s appetite for fat, and fat intake does the same.
The other starve for a sugary, carb-heavy meal—to absorb the alcohol so basically this is why your body tells you too eat something which is full in carb, but also pretty easy to digest. Carbs in the meal aid recovery, why?
Some complex organic molecules found in alcoholic beverages known as congeners may play an important role in producing hangover effects because some, such as methanol, are metabolized to the notably toxic substances formaldehyde and formic acid.
Actually to faster eliminate alcohol from your blood you should intake, the glucose and fructose which significantly inhibit the metabolic changes produced by alcohol intoxication.
The acetaldehyde resulting from oxidation of ethanol is highly reactive and toxic, and it reacts with numerous metabolic products. In most people, acetaldehyde is decomposed so quickly that, although in the wake of inebriation there is indeed an increase in the blood concentration of acetaldehyde, it always remains under 2 µg/L. In a fraction of the oriental population, however, the acetaldehyde concentration after drinking rises quickly to a twenty-fold value, and this in turn triggers drastic hangover symptoms, so some researchers have come to regard acetaldehyde as the true culprit in inducing hangovers.
The other need we have the day after is a lot of water, as we were usually dehydrated our bodies.
I am not going to spend more time on elaboration what our body needs to minimize effects of hangover.
Overall I wanted to express that the common thread here is self-trust. You know what is best for you, so you should not doubt that.
Following our psychology—our mind—can certainly keep us busy. We run about collecting all kinds of information and advice. Sometimes the decisions don’t come. We get trapped in worry, self-doubt, second-guessing. TRUSTING YOUR GUTS is the best you can do. So how do you know when your gut is talking to you and telling the truth?
Listen body
How can you tell the difference between your intuition—the part of you that creates an avalanche of healthy and inspired acts—and the part of you thinking about how to find that part of you.Stop thinking about it, for a moment. You need to get quiet. You need to get sensitive, to you. That feeling in your body is where you can find your intuition, and your capability to act. Our body is sending you messages, core, gut feelings, all the time. You should not reason them, logic them, or intellectualize them. You just need to act on them.
listen-to-your-body (1)

Your body pays attention to you. You just need to act.
I do not understand people who really force them selves to stay awake or get up early even if the body tells them needs more sleep and rest. same when you have fever you cannot move and the only thing you actually you are able to do is to go to bad.

What makes Me Me and You You?
Blood Type Diet
blood-type-diet-a-b-o

I personally believe in type of diet designated depending on blood type.
Diet 4 YOU
I spend some time on research, as well tried to find why do I like the certain type of products while my family, my husband and my daughter with blood type B, do not.
Here in short what kind of food is good for each type of blood.
Type O blood: A high-protein diet heavy on lean meat, poultry, fish, and vegetables, and light on grains, beans, and dairy.

Type A blood:
A meat-free diet based on fruits and vegetables, beans and legumes, and whole grains — ideally, organic and fresh, because people with type A blood have a sensitive immune system.

Type B blood:
Avoid corn, wheat, buckwheat, lentils, tomatoes, peanuts, and sesame seeds. Chicken is also problematic, you should eat green vegetables, eggs, certain meats, and dairy.

Type AB blood
: Foods to focus on include tofu, seafood, dairy, and green vegetables. People with type AB blood tend to have low stomach acid. Avoid caffeine, alcohol, and smoked or cured meats.

I am blood type 0, and believe me I cannot imagine diet without meat. I tried different kindS of diets and if I skip meat I feel dizzy.
meat
This is the question that is at the heart of the genetic puzzle. It is also central to our exploration of blood types. The key is genetic heritage – the story line of your life. Even though you are living in the 21st century, you share a common bond with your ancestors. The genetic information that resulted in their particular characteristics has been passed on to you.
It is really interesting to read about our genetic heritage.
During the time I worked in Philips, my friend from HR recommended me the book by Richard Dawkins: ‘The Selfish Gene’, it is very interesting.
People who are O blood type have a different set of characteristics than people who are Type B or Type A – they are susceptible to different diseases, they should eat different foods and exercise in a completely different manner.
Why are some people plagued by poor health while others seem to live healthy, vital lives even late in life? Does blood type influence personality? A single drop of blood contains a biochemical make up as unique as your fingerprint. Your blood type is a key to unlocking the secrets to your biochemical individuality. Foods and supplements contain lectins that interact with your cells depending on your blood type. This explains why some nutrients which are beneficial to one blood type, may be harmful to the cells of another.
As the oldest blood type, Blood type Os are descended from hunter-gatherers that they have hardy digestive system and strong immune system, but at the same time they are intolerant to new dietary and environment conditions. That’s why it’s important for the Blood type Os to learn what foods they can eat and what they can’t!
The Type O Profile

Type O was an early success formula. It is the only blood type that carries two opposing blood type antibodies (one blood type A and another against blood type B). These antibodies undoubtably conveyed some survival advantage, as many of the common diseases that plagued our ancestors possessed markers (antigens) that simulated the other blood types. Thus, what is commonly considered a transfusion complication was, in type O, a very useful defensive benefit. However, when misdirected, this innate immune reactivity can sometimes get in the way of good health. Blood Type O may be predisposed to certain illnesses, such as ulcers and thyroid disorders. In the 1950’s it was discovered that Type O’s had about twice the instances of ulcers of all kinds than the other blood types. These findings have been replicated many times since then.
The type 0 not only have higher levels of stomach acid. There is also another unique characteristic of type O that is perhaps even more important: This blood tyPe has a very well-developed ability to digest meals that contain both protein and fat. This is because two chemicals used by the digestive tract, an enzyme called intestinal alkaline phosphatase, and a lipoprotein called ApoB48 are secreted into the digestive tract in much higher amounts by type O’s. These digestive factors greatly enhance the ability of type O to not only metabolize the choelsterol in animal products more efficiently, but also greatly increase their ability to heal their digestive tract and better assimilate calcium. However, these very same strengths come at a cost: in Type O simple carbohydrates, especially from grains, are more easily converted into fats and triglycerides. Many grains also contain reactive proteins called lectins that can ramp up the type O immune system, resulting in unwanted inflammation and auto-immunity.
The legacy of your Type O ancestry causes an immediate “fight or flight” response in people of this blood type. However, this finely tuned response to stress, so vital in early Type O’s, is not always so beneficial in modern times. The Type O response can cause bouts of excessive anger, temper tantrums, hyperactivity and even create a severe enough chemical imbalance to bring about a manic episode. Since there is a powerful, synergistic relationship between the release of dopamine and feelings of reward, Type O is more vulnerable to destructive behaviors when overly tired, depressed or bored. These can include gambling, sensation seeking, risk taking, substance abuse and impassivity. To avoid becoming over stressed, focuses on lean, organic meats, vegetables and fruits and avoid wheat and dairy which can be triggers for digestive and health issues in Type O. Additionally, he suggests that Type O’s avoid caffeine and alcohol. Caffeine can be particularly harmful because of its tendency to raise adrenaline and noradrenaline, which are already high for Type O’s.
I did not realize before reading the book about types of blood and some connections with people temperaments. Of course would be stupid just to interconnect the human behaviors with blood type, but I believe our stress level and tiredness may be connected with bio-chemical reactions resulted from different enzymes in our body.
Type O’s benefit tremendously from brisk regular exercise that taxes the cardiovascular and muscular skeletal system. But the benefit derived surpasses the goal of physical fitness. Type O also derives the benefit of a well timed chemical release system. The act of physical exercise releases a swarm of neurotransmitter activity that acts as a tonic for the entire system. The Type O who exercises regularly also has a better emotional response. You are more emotionally balanced as a result of well regulated, efficient chemical transport system. More than any other blood type, O’s rely on physical exercise to maintain physical health and emotional balance. I see if I do not exercise just sit all day in front of my laptop at home I feel much more tired, anxious an annoyed rather than just after 1h jogging or walk. This is why during Polish Christmas brake I always felt exhausted sitting all day long at the table, eating drinking, talking and not moving at all my body.
Type O’s should engage in regular physical activity three to four times per week. For the best results, engage in aerobic activity for thirty to forty five minutes at least four times per week. If you are easily bored, choose two or three different exercises and vary your routine. I try at least to keep up with some activity every day.
Maybe not during Christmas brake :)
IMG_3824
Here is the Blood Type O Diet Food List:
Food to eat:
Beef, Lamb, Buffalo, Venison, Cod, Halibut, Herring, Mackerel, Rainbow Trout, Red Snapper, Pike, Salmon, Sardines, Shad, Zander, Snapper, Sole, Yellow Tail, Kale, Spinach, Broccoli, Sweet Potato
Foods to avoid
Wheat, Barley, Corn, Cauliflower, Potatoes, Lentils, Cabbage, Navy beans and kidney beans, gluten.
I noticed that I really gain weight if I eat the foods not recommended for my blood type especially gluten, corn, wheat, sweet potato. I digest easily any kinds of meats and fish and feel great. I feel really tired if I do not eat any meat a day.
Live Right!

In addition to exercising and eating foods that are Right For Your Type, here are a few key lifestyle strategies for Type O individuals but I think everyone can apply them:
1. Develop clear plans for goals and tasks – annual, monthly, weekly, daily to avoid impulsiveness. This really helps.
2. Make lifestyle changes gradually, rather than trying to tackle everything at once. I want to change and implement all changes at once, hmm.. sometimes does not work like that. Gradually & slowly better results can be achieved.
3. Eat all meals, even snacks, seated at a table. Sometimes difficult, isn’t?
4. Chew slowly and put your fork down between bites of food. Almost impossible, as we want to finish and move on to the next task.
5. Avoid making big decisions or spending money when stressed. Yes I realized a long time ago, is better to plan.
6. Do something physical when you feel anxious. This really helps.
7. Engage in thirty to forty five minutes of aerobic exercise at least four times per week.
8. When you crave a pleasure releasing-substance (alcohol, tobacco, sugar), do something physical. Work out relief stress better, at least no hang over :)

If I apply above, I am much happier from what I managed to achieve during the day.

What Makes a ‘Type B’ an Individual?

BLOOD TYPE B

People who are B blood type have a different set of characteristics than people who are Type O or Type A – they are susceptible to different diseases, they should eat different foods and exercise in a completely different manner.
The mechanics of blood type’s influence have to do with the way the genes influence each other, seemingly unrelated, genes located immediately adjacent or nearby. This mechanism explains why your blood type can have an impact on such a diverse number of bodily systems – from digestive enzymes to neurochemicals. Many nutrition experts are baffled when they first hear about the link between blood type and digestion. That’s because they are only considering the physical significance of blood type as a surface antigen. Actually, it’s not your blood type antigen that is influencing the level of acid in your stomach, but rather the gene for your blood type influencing other seemingly unrelated genes located immediately adjacent (or very close) to the ABO blood type gene that can exert an effect on your stomach acid levels. This phenomenon, called gene linkage, isn’t well understood yet, but it is well known: Many genes influence the actions of other seemingly unrelated genes. As we explore Blood Type B, we will learn more about this intriguing relationship.
B Is for Balance – B Blood Type History

Blood Type B developed in the area of the Himalayan highlands, now part of present day Pakistan and India. Pushed from the hot, lush savannahs of eastern Africa to the cold highlands of the Himalayan Mountains, Blood type B may have initially mutated in response to climactic changes. It first appeared in India or the Ural region of Asia among a mix of Caucasian and Mongolian tribes. This new blood type was soon characteristic of the great tribes of steppe dwellers, who by this time dominated the Eurasian Plains. As the Mongolians swept through Asia, the gene for Type B blood was firmly entrenched. The Mongolians swept northward, pursuing a culture dependent upon herding and domesticating animals – as their diet of meat and cultured dairy products reflected.

Of all the ABO types, Type B shows the most clearly defined geographic distribution. Stretching as a great belt across the Eurasian plains and down to the Indian subcontinent, Type B is found in increased numbers from Japan, Mongolia, China and India up to the Ural Mountains. From there westward, the percentages fall until a low is reached at the western tip of Europe. The small numbers of Type B in Western Europeans represents western migration by Asian nomadic peoples. This is best seen in the easternmost western Europeans, the Germans and Austrians, who have an unexpectedly high incidence of Type B blood compared to their western neighbors. Modern sub continental Indians a Caucasian people, have some of the highest frequencies of Type B blood in the world. The northern Chinese and Koreans have very high rates of Type B blood and very low rates of Type A.

What Makes Type B Unique: As a Type B, you carry the genetic potential for great malleability and the ability to thrive in changeable conditions. Unlike blood types A and O, which are at opposite ends of every spectrum, your position is fluid, rather than stationary, with the ability to move in either direction along the continuum. It’s easy to see how this flexibility served the interests of early Type B’s who needed to balance the twin forces of the animal and vegetable kingdoms. At the same time, it can be extremely challenging to balance two poles and Type B’s tend to be highly sensitive to the effects of slipping out of balance.

The primary challenges that can get in the way of optimum health for Type B include a tendency to produce higher than normal cortisol levels in situations to stress; sensitivity to the B specific lectins in select foods, resulting in inflammation and greater risk for developing Syndrome X; susceptibility to slow growing, lingering viruses – such as those for MS, CFS, and lupus; and a vulnerability to autoimmune diseases. Type B’s tended to have a greater ability to adapt to altitude and interestingly, are statistically the tallest of the blood types.

Type B Diet

For Type Bs the biggest factors in weight gain are corn, wheat, buckwheat, lentils, tomatoes, peanuts and sesame seeds. Each of these foods affect the efficiency of your metabolic process, resulting in fatigue, fluid retention, and hypoglycemia – a severe drop in blood sugar after eating a meal. When you eliminate these foods and begin eating a diet that is right for your type, you blood sugar levels should remain normal after meals. Another very common food that Type Bs should avoid is chicken. Chicken contains a Blood Type B agglutinating lectin in its muscle tissue. Although chicken is a lean meat, the issue is the power of an agglutinating lectin attacking your bloodstream and the potential for it to lead to strokes and immune disorders. Replace chicken with highly beneficial foods such as goat, lamb, mutton, rabbit and venison. Other foods that encourage weight loss are green vegetables, eggs, beneficial meats, and low fat dairy. When the toxic foods are avoided and replaced with beneficial foods, Blood Type Bs are very successful in controlling their weight.
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My husband and my daughter are type blood B, and I can see they both eat and like different kind of foods. When I look what they both like it is completely different, and to be honest they kind of similar with type of food they like, which I would classify as type of food recommended for type B.

BLOOD TYPE A
Type A History

The Type A emerges into the 21st century with many more complex challenges than their ancestors could have imagined. The key factor in the development of Type A can be traced to the struggle for survival long ago, when there was a rapidly dwindling supply of hunting game stock. Having exhausted the great game herds of Africa, humans pushed farther out from their ancestral home into Europe and Asia. The cultivation of grains and livestock changed everything. For the first time, people were able to forego the hand to mouth lifestyle of the hunter/gatherer and establish stable communities. Over time the adaptations that produced Blood Type A were based on the need to fully utilize nutrients from carbohydrate sources. These biological adaptations can still be observed today in Type A’s digestive structure. Low levels of hydrochloric acid in the stomach and high intestinal disaccharide digestive enzyme levels permit the more efficient digestion of carbohydrates. These are also the very factors, along with low levels of intestinal alkaline phosphatase, that make it difficult for Type As to digest and metabolize animal protein and fat.
Many neurochemical factors in the Type A genetic disposition favor a structured, rhythmic, harmonious life, surrounded by a positive, supportive community. The harried pace and increased sense of isolation experienced by so many in today’s society often make these needs difficult to achieve. Type A best exemplifies the powerful interconnections between mind and body. This was vital to the shift away from hunting and procurement to building and growing. However, Type A’s more internalized relationship to stress, which served your ancestors well, can be a challenge for the modern Type A. The Blood Type Diet’s proactive mix of lifestyle strategies, hormonal equalizers, gentle exercise and specialized dietary guidelines will maximize your overall health; decrease your natural risk factors for cancer, diabetes and cardiovascular disease. The result: high performance, mental clarity, greater vitality and increased longevity.
Type As flourish on a vegetarian diet – if you are accustomed to eating meat, you will lose weight and have more energy once you eliminate the toxic foods from your diet. Many people find it difficult to move away from the typical meat and potato fare to soy proteins, grains and vegetables. But it is particularly important for sensitive Type As to eat their foods in as natural a state as possible: pure, fresh and organic. With this diet Type A can supercharge your immune system and potentially short circuit the development of life threatening diseases.
In this busy, ever changing world, it’s almost impossible to avoid every day stress. Type As have a naturally high level of the stress hormone cortisol and produce more in response to stressful situations. Cortisol is released in 24-hour patterns, typically in the early morning between six and eight A.M. with a gradual decrease during the day. It helps to cue the body’s other cyclical rhythms. Due to the naturally elevated cortisol in type As, additional stress often manifests in several ways; disrupted sleep patterns, daytime brain fog, increased blood viscosity (thickening), and promotes muscle loss and fat gain. In extreme cases in Type As, stress can manifest in more serious ways, causing obsessive-compulsive disorder, insulin resistance and hypothyroidism. To help balance cortisol levels, limit sugar, caffeine and alcohol. Don’t skip meals, especially breakfast; eating smaller, more frequent meals will also help to stabilize blood sugar levels.
The following factors are known to increase cortisol levels and increase mental exhaustion for Type As – be aware and limit your exposure when possible:
– Crowds of people
– Loud noise
– Negative emotions
– Smoking
– Strong smells or perfumes
– Too much sugar and starch
– Overwork
– Violent TV and movies
– Lack of sleep
– Extreme weather conditions (hot or cold)
Heightened cortisol levels make it harder for Type As to recover from stress. Research has demonstrated that overall cortisol levels can be lowered through a regular program of exercises that provide focus and calming effects. Make these activities a regular – and life saving – part of your lifestyle, like: Hatha Yoga, Tai Chi and Meditation and Deep Breathing Exercises. Meditation has been studied for its effects on stress hormones. It was found that after meditation, serum cortisol levels were significantly reduced. You have to be careful about not overtraining, as that will actually raise cortisol levels.
Blood Type is a marker of individuality – and perhaps of personality as well. In Japan, it has long been believed that Blood Type is an indicator of personality – in fact, you are likely to be asked your blood type in a job interview or while out on a date with a potential mate! Type As most often described themselves in ways related to the following characteristics: sensitive to the needs of others, good listeners, detail oriented, analytical, creative and inventive.
Tips for Type A. In addition to exercise, stress management and eating the right foods, here are some key lifestyle strategies for Type A individuals.
1. Cultivate creativity and expression in your life
2. Establish a consistent daily schedule
3. Go to bed no later than 11:00 PM and sleep for eight hours or more. Don’t linger in bed, as soon as you get up, get going!
4. Take at least two breaks of twenty minutes each during the work day. Stretch, take a walk, do deep breathing exercises or meditate.
5. Don’t skip meals
6. Eat more protein at the start of the day, less at the end
7. Don’t eat when you are anxious
8. Eat smaller, more frequent meals.
9. Engage in thirty to forty five minutes of calming exercise at least three times a week.
10. Plan regular screening for heart disease and cancer prevention.
11. Always chew food thoroughly to enhance digestion. Low stomach acid makes digestion more difficult.

BLOOD TYPE AB
Type AB blood is rare – it’s found in less than five percent of the population. And it is the ‘newest’ of the blood types. Until ten or twelve centuries ago, there was little to no Type AB blood type. That is because type AB results from the intermingling of Type A with Type B. Unlike virtually every other gene, which have ‘dominant’ and ‘recessive’ variations (alleles), the A and B alleles are ‘co-dominant,’ meaning they quite happily co-exist with each other. Type AB is the only blood type whose existence is the result of intermingling rather than evolution and environment. Thus, they share both the benefits and the challenges of both Type A and Type B blood types. Type AB has a unique chameleon like quality – depending on the circumstances, this blood type can appropriate the characteristics of each of the other blood types. Type AB is sometimes A-like, sometimes B-like and sometimes a fusion of both. Today, as we look back at this remarkable evolutionary revolution, it is clear that the genetic characteristics of our ancestors live in our blood today.
Type AB reflects the mixed inheritance of their A and B genes. Type AB has Type A’s low stomach acid, however, they also have Type B’s adaptation to meats. Therefore, you lack enough stomach acid to metabolize them efficiently and the meat you eat tends to get stored as fat. Because type AB has both the A and the B blood type antigens, foods that contain chemicals called lectins are more likely to react with the tissues and cells of type AB than any of the other blood types.
Type AB should avoid caffeine and alcohol, especially when you’re in stressful situations.
Type AB focus on foods such as tofu, seafood, dairy and green vegetables if you are trying to lose weight. “Avoid all smoked or cured meats. These foods can cause stomach cancer in people with low levels of stomach acid.
There is a wide variety of seafood for Type AB, and it is an excellent source of protein for Type AB. A few highly beneficial fish are mahi-mahi, red snapper, salmon, sardines, and tuna.. Some dairy is also beneficial for Type AB – especially cultured dairy such as Yogurt and kefir. Take a smaller, more frequent meals, as they will counteract digestive problems caused by inadequate stomach acid and peptic enzymes. The stomach of Type ABs initiates the digestive process with a combination of digestive secretions, and the muscular contractions that mix food with them. When you have low levels of digestive secretions, food tends to stay in the stomach longer.
Type AB should pay attention to combining certain foods. For example, you will digest and metabolize foods more efficiently if you avoid eating starches and proteins in the same meal.

Even though people have different capabilities for accommodating stress, we ultimately all have a breaking point. Given enough stressors of a high enough intensity for a long enough period of time, anyone will maladapt. For a Type AB, when it comes to stress hormones, you most resemble Type O in your tendency to overproduce catecholamines like adrenaline. Yet you also have the additional complexity of Type B’s rapid clearing of nitrous oxide, so you suffer the physical consequences of high emotions. Your greatest danger is the tendency to internalize your emotions, especially anger and hostility, which is much more damaging to your health than externalizing it. Exercise plays a critical component in stress reduction and maintaining a healthy emotional balance for Type AB.
A combination of both calming activities and more intense physical exercise to help maintain an optimal balance is recommended for AB. For example, three days of aerobic exercise such as running or biking and two days of calming exercise such as yoga or tai chi.

Type AB often receives mixed messages about emotional health. While you tend to be drawn to other people and are friendly and trusting, there is a side of you that feels alienated from the larger community. At your best, you are intuitive and spiritual, with an ability to look beyond the rigid confines of society. You are passionate in your beliefs, but you also want to be liked by others and this can create conflicts. In an independent study, Type ABs described themselves as emotional, passionate, friendly, trusting and empathetic. Type ABs are considered some of the most interesting of the blood types. Famous People with Blood Type AB: John F. Kennedy, Marilyn Monroe, Thomas Edison, Jackie Chan, Mick Jagger, and Barack Obama.
Here are the key lifestyle strategies for people with Blood Type AB:
1. Cultivate your social nature in welcoming environments. Avoid situations that are highly competitive
2. Avoid ritualistic thinking and fixating on issues, especially those you can’t control or influence
3. Develop a clear plan for goals and tasks – annually, monthly, weekly, daily – to avoid rushing
4. Make lifestyle changes gradually, rather than trying to tackle everything at once
5. Engage in forty-five to sixty minutes of aerobic exercise at least twice a week. Balanced by daily stretching, medititation or yoga
6. Engage in a community, neighborhood or other group activity that gives you a meaningful connection to a group
7. Practice visualization techniques daily
8. Also carve out time alone. Have at least one sport, hobby or activity that you perform independently of others
9. Break up your workday with some physical activity, especially if your job is sedentary. You’ll feel more energized

TABLE FINAL BLOOD TYPE
You can find more details in the book by Dr. Peter D’Adamo -‘EAT RIGHT 4 YOUR TYPE’, when I worked in Houston my friend Karla recomnded me this book. It is wroth to have a look.
So far I covered Type Blood diet but over the years, we also by our sometimes or more often unhealthy eating habits, developing some diseases or our body shapes differently. Surprisingly it may be connected to the blood type too. People who eat more protein will look have different body shape than those who eat a lot of carbohydrates. Also if someone drinks a lot of bear, will definitely develop big stomach over the years.
Naturally most of us were given a healthy body, over the years we worked hard to make sure some of our organs does not function as they were when we were teens. Some kind of organs failure may impact how we look, in the past physicians were not in possession of high tech medical equipment so they had to rely on ‘visual inspection’ of the patient. And several symptoms can indicate some diseases, color of skin, bags under the eyes, thin legs comparable to upper part of your body with big stomach.

I am trying to come up to the point that we should not only relay on the recommended weight loss diet, or even blood type diet as we need to undertand if our body needs some relief. For example if my pancreas does not function very well should I eat a lot raw veggies? Another example if I developed a podagra, shall I continue with coffee, meats, alcohol and other high acidity food types no matter if I am blood type 0 or not.
Let me spend some time here on the body type and best diet reg. type you have.
Here are 3 types:
Ecto, Meso, Endo

Body type — whether ecto, meso, or endomorph — can determine what sports suit you best, as well as what you should be eating to fuel your activities.
Many people think that “body type” just describes the way someone looks. In fact, your body type can also provide information about how you respond to food intake and about your hormonal and sympathetic nervous system (SNS) characteristics.
Physique characteristics can thus be linked to metabolic differences between individuals. Once someone establishes their body type, they can then adjust nutrient intake to maximize body composition and health related goals.
There are three general categories of body types (somatotypes): ectomorph, mesomorph, and endomorph.
Very few people fall perfectly into one of the three categories. People are often a mix of characteristics. Additionally, years of training and good nutrition can change the outward appearance of one’s body.
For instance, a bodybuilder might be mistaken for a “natural” mesomorph when in fact, s/he is really an endomorph who’s trained and dieted hard; or an ectomorph who’s spent years guzzling protein shakes and doing the power lifts.
An ectomorph who’s gained a little weight around the middle from a sedentary lifestyle and poor nutrition might assume they’re more endomorphic.
However, most folks can find their general tendencies in one of the three groups.

ECTOMORPHS
Ectomorphs are thin individuals characterized by smaller bone structures and thinner limbs. Think of a typical endurance athlete. They tend to be thyroid and SNS dominant with either a higher output or higher sensitivity to catecholamines like epinephrine and norepinephrine. This profile is linked to a fast metabolic rate and a high carbohydrate tolerance.
This group generally does best with more carbohydrates in the diet, along with a moderate protein and lower fat intake. A nutrient distribution for this body type might be around 55% carbs, 25% protein, and 20% fat. Don’t drive yourself crazy with the math. Just think “higher carbs and lower fat.
What+fitness+body+type+are+you-
Ectomorph men begin by eating:
2 palms of protein dense foods at each meal;
2 fists of vegetables at each meal;
3 cupped handfuls of carb dense foods at each meal;
1 thumb of fat dense foods at each meal.
Ectomorph women begin by eating:
1 palm of protein dense foods at each meal;
1 fist of vegetables at each meal;
2 cupped handfuls of carb dense foods at each meal;
0.5 thumb of fat dense foods at each meal.

MESOMORPHS
Mesomorphs have a medium sized bone structure and athletic body, and if they’re active, they usually have a considerable amount of lean mass. Many explosive athletes like wrestlers and gymnasts fit these criteria. Mesomorphs tend to be testosterone and growth hormone dominant. This profile leads to a predisposition for muscle gain and the maintenance of a lower body fat.
Mesomorphs typically do best on a mixed diet, consisting of balanced carbohydrates, proteins, and fats. A macronutrient split of 40% carbohydrate, 30% protein, and 30% fat can work well.
Mesomorph men begin by eating:
2 palms of protein dense foods at each meal;
2 fists of vegetables at each meal;
2 cupped handfuls of carb dense foods at each meal;
2 thumb of fat dense foods at each meal.
Mesomorph women begin by eating:
1 palm of protein dense foods at each meal;
1 fist of vegetables at each meal;
1 cupped handfuls of carb dense foods at each meal;
1 thumb of fat dense foods at each meal.

ENDOMORPHS
Endomorphs have a larger bone structure with higher amounts of total body mass and fat mass. Football lineman and powerlifters are frequently endomorphs. They tend to be naturally less active. Where the ectomorphs tend to burn off excess calories with near constant movement, excess calories in endomorphs do not seem to cause that same increase in expenditure. This means that excess calories are more likely to be stored as fat. This profile leads to a greater propensity for energy storage, including both lean mass and fat mass. This can also mean a lower carbohydrate tolerance.
Endomorphs typically do best on a higher fat and protein intake with carbohydrate intake being controlled and properly timed (e.g., after exercise). So that’s what we recommend: more fat and protein, less carbohydrate.
A nutrient distribution for this body type might be around 25% carbs, 35% protein, and 40% fat. Again, no math gymnastics. Just think higher fats and protein, lower carbs.
Endomorph men begin by eating:
2 palms of protein dense foods at each meal;
2 fists of vegetables at each meal;
1 cupped handful of carb dense foods at each meal;
3 thumbs of fat dense foods at each meal.
Endomorph women begin by eating:
1 palm of protein dense foods at each meal;
1 fist of vegetables at each meal;
0.5 cupped handful of carb dense foods at each meal;
2 thumbs of fat dense foods at each meal.

In general, I would encourage any individual to experiment with different nutritional strategies until they find what works for them. And this is certainly one way to go about doing things.
Still, if seemingly endless trial and error with food intake doesn’t sound like an enjoyable way to spend your weekends, then identifying your body type and eating the appropriate distribution of nutrients might be a smart place to begin.
Regardless of your body type, body composition, or overall health status, your ability to handle carbohydrate-dense foods is greatly improved the more active you are.
This means that the best time to eat a majority of those sugary foods is when you’re most physically active. Depending on your body type, your carb tolerance and needs are different and your strategy should be different to match.

High carb tolerance:
If you are the very carb tolerant type (or high carb needs type), eating a greater percentage of carb-dense foods outside the workout window will likely be just fine for you. This means eating more carbs all throughout the day. And you should, of course, ensure you get plenty of carbs around your workout for fuel and recovery. Just think more carbs around workouts and somewhat less carbs at other times. Remember that as carb intake increases, fat intake decreases.

Moderate carb tolerance:

If you have moderate carb tolerance, you should likely maintain a moderate intake of carb-dense foods outside the workout window. This means you should make sure you eat some carb-dense foods around your workout. The rest of the meals would consist of less carb-dense foods and more lean proteins, veggies, fruits, nuts and seeds.

Low carb tolerance:
If you’re not very carb tolerant (or have low carb needs), your best bet is to minimize carb-dense foods outside the workout window. This means mostly veggies and fruits outside the workout window (along with proteins and fats).

Changes over the years in our lives:
As we approach different stages in our lives, hormones change and our body type can be influenced. This includes stages such as puberty and menopause (as well as the male equivalent, andropause).
Carb-dense foods include whole grains (rice, breads, quinoa, amaranth, millet, corn, barley, etc.), dried fruits, yams, sweet potatoes, potatoes, recovery drinks, should be limited.

Summary and recommendations
Carb tolerance/needs: High
Typical body type: Ectomorph

Carb timing ideas: Should include lots of carb-dense foods around exercise. Some starchy, whole grain, minimally processed carbs should also be eaten at other meals. Veggies and/or fruits (~3:1 serving ratio) should be eaten at each meal.

Carb tolerance/needs: Moderate
Typical body type: Mesomorph

Carb timing ideas: Should include carb-dense foods around exercise. Some starchy, whole grain, minimally processed carbs can also be eaten at other meals, though consumed in moderation. Veggies and/or fruits (~4:1 serving ratio) should be eaten at each meal.

Carb tolerance/needs: Low
Typical body type: Endomorph

Carb timing ideas: Almost all carb-dense foods should be included around exercise. Veggies and/or fruits (~5:1 serving ratio) should be eaten at each meal.
All of the aforementioned guidelines are great for muscle gain (assuming overall food intake is high enough), maintenance, and even moderate weight loss/shifting body composition.
For people brand new to the healthy eating tips, don’t worry too much about body type eating. This would be a better place for you to start. Establish your body type, implement the strategies, and watch how your body changes.
If you have used a strategy in the past and it did not work, then do not do it again. As always, match up behaviors and expectations while utilizing outcomes based decision making.
I assume now you got too much tips advises and you may feel more lost then before reading all this article.
I go one more step further especially important for the women and their wish to shape body.
We all have our complex and dreams about perfect body. One would like to have longer legs, the other larger breasts, slimmer hips and legs, etc. Some part of our body could be shaped by different type of exercise and diet. This is important to know what type of body shape we have and how our eating habits & daily activity may influence it.
SHAPE OF BODY

What type you are?
I have a shape T:
bodyshape
You could think I am lucky, yes and no. As you see I am in the minority and often is difficult for me to find especially suit, usually I need larger size due for top than bottom, not often famous brands would sell separately the set in different sizes. I have especially problem with shirt, swimming suits and suits.
Anyway the body type usually forms during puberty. Kids look the same girls and boys before 8yo.
I always had no hips but I had to wear bra pretty early, I see my 10 years old daughter soon will have to wear bra as well. She has similar body shape. Even after delivery I thought my body would reshape but did not.
Anyway here I wanted to touch base this important for us women subject -the body shape and a suitable diet for the certain body shape.
If you’re frustrated by the body shape life handed you and think there’s nothing you can do about it, you’re wrong. Breakthrough science based on targeting specific types of body fat can help you lose inches in the most stubborn areas, namely your butt or your gut. Here are the revolutionary diet and exercise tips designed to help you reshape your body for life. While you’re working on losing those pounds, learn the style secrets that will help you fake it until you make it.

Body Type: Pear (Full Hips, Thighs and Rear)
If you fall into this category, the first secret to slimming down is to understand what type of body fat you’re fighting. Those with large bottoms are carrying around extra subcutaneous fat. This fat that appears just below your skin is actually healthier than belly fat; unfortunately, it is also harder to get rid of. Subcutaneous fat is associated with healthy cholesterol levels and fewer heart attacks, but it also has less blood flow and holds onto calories, which makes it tough to burn off.
Diet Plan: Eat a Low-fat Diet
Research shows that a low-fat diet actually helps break down stubborn fat cells in your bottom region.

Step 1: Cut Back on Saturated Fats
To get on track with a low-fat diet, begin by cutting down on saturated fats, including animal sources such as high-fat dairy and red meats. Eliminate hidden saturated fats such as hydrogenated oils found in processed foods.
Step 2: Include Low-fat Dairy in Every Meal
You don’t have to cut out dairy entirely. Studies demonstrate that calcium helps to regulate the way fat cells store, build up and break down fat. Subsequently, low-fat dairy sources such as milk, yogurt and cottage cheese help promote weight loss. Choose low-fat (2%), not no-fat dairy.

Sample Menu:
Butt-blasting Breakfast: Low-fat Greek yogurt with fresh fruit and granola
Lunch: Low-fat cottage cheese with tomatoes, cucumbers and grilled chicken
Snack: Low-fat milk with dark chocolate cocoa
Dinner: Lean turkey burger with low-fat cheddar cheese

Workout for a Pear Body Type: Curtsy Squats & Rows
To work this area, do resistance training and get a cardio workout at the same time by using something called “complexes.” Complexes are a type of circuit training consisting of body sculpting moves, done back to back in a circuit format. Pears should combine curtsy squats and rows. You can do this routine with a resistance band or by holding milk cartons or cans. Start by doing a curtsy. Then, lean forward with your hips and go right into a rowing motion with your arms. Do as many as you can with good form in 30 seconds. Repeat this exercise 2-3 times. You’ll increase lean body tissue, boost your metabolism, and reduce the appearance of cellulite

Body Type: Apple
If you’re struggling to get rid of a thick middle, you’re battling visceral fat, the fat located in your abdominal region that surrounds vital organs. While this fat is easier to get rid of than subcutaneous fat, it is also worse for you. Excess visceral fat has been linked to type 2 diabetes, heart disease and cancer. People with large middles tend to have higher levels of cortisol, the body’s key stress hormone. Too much cortisol slows your metabolism and also breaks down muscle, making you hard-wired to store fat.

Diet Plan: Avoid Refined Carbohydrates and Eat Anti-Inflammatory Foods
First, avoid refined carbs like white bread, pasta and rice that are low in fat and spike blood sugar, which can increase stress and make you hungrier. Replace simple carbs with anti-inflammatory foods such as barley, buckwheat and amaranth. These whole grains stabilize blood sugar and help control cortisol surges. Go for other healthy anti-inflammatory fats, too, like olive oil, avocado,sea bass and salmon.

Workout for an Apple Body Type: Metabolic Disturbance Training
To slim your middle, you’ll want to practice interval training that involves sudden bursts of high-intensity movement alternated with lower intensity movement. Using an exercise stepper, begin by stepping up and down at a moderate pace for two to five minutes. Then crank up the pace for 30 seconds to one minute, until you can feel your heart rate has increased and you’re slightly out of breath. Then go back to the more moderate pace. Repeat throughout the workout. This method boosts both your aerobic and anaerobic systems to speed metabolism and burn belly fat.
How to Look 10 Pounds Thinner
The secret to faking it before you make it is to change the way you dress. The single biggest mistake women make, whether they have big bottoms or big middles, is layering clothes or wearing baggy clothes in an attempt to hide their problem areas. However, this has the opposite effect, highlighting exactly what you’re trying to disguise. It can even make you appear 5-10 pounds heavier. Rather than hide something, work to accentuate your assets.
Disguise Your Bottom:
Go for rich, dark tones on the bottom. To draw the eye upward, pair with light-colored, patterned or embellished tops.
The length of your top should hit the middle of your hip area.
Wear wide leg trousers and A-line skirts.
Avoid cuts that hug your hips and taper down – this will accentuate your bottom area.

Disguise Your Middle:
Wear V-shaped necklines to elongate your neck and draw attention toward your face.
Avoid billowy tops and small, busy horizontal prints; they’ll make you appear wider.
On top, go for solid, deeper tones such as rich purple, dark berry, cinnamon and deep orange; style it up with a structured blazer.
A wrap dress can help camouflage your belly and give you more of a waistline.

Even I am T and not only described Triangular body shape and also can be classified as Thyroid.
there are four major glands in the human body, which include the pituitary, thyroid, adrenal and gonadal glands. He believed that everyone has a dominant gland that determines their body shape, metabolism and personality, and that each body type requires a different type of diet and workout program.

Thyroid Body Type
If you are a formerly slim person who has gained weight despite a high activity level, you might be a thyroid body type. Your thyroid gland sits at the base of your throat. It takes responsibility for controlling your metabolism. The thyroid body type as a thin person who eventually gains weight. Thyroid types are usually tall and slim, but they tend to crave sweets, starchy foods and caffeine. They gain weight in their stomach and thighs, but the rest of their body remains slender.
Many people envy the thyroid body type for their active thyroids and fast metabolisms, which allow them to eat whatever they want without weight gain. Their overindulgence, catches up to them when they reach their 20s and 30s. An addiction to candy, starches, soda and coffee is their downfall. Thyroid body types suffer from thyroid overstimulation, which leads to a cycle of exhaustion and imbalance. Controlling sweet cravings at an early age may prevent future weight gain. I still eat more than my husband and really does not need to control much the weight. However if I eat a lots of carbohydrates I can gain weight fast. This is why I avoid saturated sugars.
Thyroid body types have a seemingly high energy and endurance level, but they do experience fatigue. Instead of resting, the thyroid body type uses sweets or caffeine for quick energy bursts. Recognizing fatigue is the first step to controlling weight. Instead of running downstairs for a candy bar or an energy drink when you want to extend your two hour workout, go home and take a nap or get a massage. Thyroid body types tend to emphasize aerobic exercise, but do not perform adequate resistance training exercise. thyroid body type patients to cut down on what he calls “thyroid stimulating foods,” such as sugar, white flour and white rice. Thyroid type should eat eggs every day, as well as vegetables, chicken, fish and moderate portions of red meat. In the beginning of the diet, better to eliminate the fruit, since it contains too much thyroid stimulating sugar. Limit carbohydrate intake to whole grains, and completely eliminate caffeine.
I always recommend to check with your doctor before starting any diet and exercise plan.

NO matter what type of blood or body type and shape you have I advice not to eat these kinds of food to stay healthy & fit:
1. COLA – too much sugar, no nutrition at all. Makes you starve for more carbohydrates
2. BAGELS & WHITE BREAD -the body converts refined carbohydrates into sugar and then glucose, a nutrient that damages collagen and other wrinkle-fighting proteins
3. SUGAR-FREE PRODUCTS -avoiding toxins like artificial sweeteners will help the vital organ work more efficiently, and in turn, slim your middle.
4. PRODUCTS LOADED WITH PESTICIDES -they are carcinogenic and negatively affect metabolism and hormone balance. The most popular produce that has the highest amounts of pesticides and should be organic whenever possible include: apples, strawberries, grapes, celery, peaches, spinach, bell peppers, cucumbers and cherry tomatoes.
5. MARGARINE -Butter’s alternatives like margarine are made with partially-hydrogenated oils, one of the most common trans-fats. I have already learned in 1992 during my study that this type of fat is unhealthy and linked to heart disease, it may also accelerate the skin’s aging process. When the skin gets damaged by the sun, it breaks down the skin’s elastin and collagen. Eating margarine can cause chronic inflammation, which may also accelerate wrinkle formation. The lastly it is also carcinogenic. I eat butter, or use avocado instead. I do not remember when I ate margarine.
6. BACON -Sixty-eight percent of bacon’s calories come from fat, with almost half of that being the saturated variety. Besides contributing to weight gain and increasing the risk of heart disease and stroke, saturated fats can cause inflammation that accelerates skin aging. Bacon and other processed meats also contain sodium nitrate which, enhances oxidative stress. Oxidative stress can cause structural changes in collagen and elastin (the proteins that keep skin looking young), resulting in premature wrinkles, switch to a nitrate-free variety.
7. SKINNY COFFEE DRINKS -When it comes to drinks laced with artificial sweeteners, skip it. They confuse our bodies by making us expect calories that are not there which interferes with our body’s ability to regulate what we eat. The result is what they call “metabolic derangements” like poor insulin response and elevated glucose levels, which can lead to fat storage and a host of illnesses like metabolic syndrome, type 2 diabetes, and cardiovascular disease.
8. PROCESSED MEAT, LIKE SALAMI, HOT DOGS, OTHER KINDS -stop eating processed meats, they do not have nutrition value and contain sodium nitrate and preservation.
9. SPORTS DRINKS -It provides critical post-workout electrolytes, like sodium and potassium, but it also serves up a hearty helping of calories and sugar. And the fact is, you DO NOT need the extra calories and sugar found in the sports drinks. As we age, our metabolism slows, we are also less active and more stressed which can change the way that the body metabolizes calories. I wish my husband would read it. He is actually SPORT DRINKS lover.
10. COFFEE CREAMER -Coffee creamer and sunblock have more in common than you might think. They both contain titanium dioxide, an ultraviolet radiation blocker that doubles as a whitening agent. Besides lurking in many conventional creamers. The additive has been proven to cause liver and tissue damage in mice, and may also have health implications in humans, according to a recent review of the chemical. Coffee creamer is also typically packed with trans fats, often hiding under its lesser-known name: hydrogenated oil. Pretty much all of Coffee Mate’s products have this scary ingredient that has been shown to diminish memory in adults under 45 years old.
11. SOY SAUCE -avoid sucking salty foods like soy sauce (a mere tablespoon of the stuff has a whopping 879 milligrams of sodium) and drink plenty of water. Especially now not organic soy beans are really not healthy. most of soy sauce are not based on organic soy beans.
12. COCKTAILS & BEER -As we age, the body does not metabolize alcohol as efficiently, and drunk junk food cravings become harder to ignore. Alcohol sucks the moisture out of your skin, which temporarily makes fine lines more noticeable and, over time if you continue to booze, causes the skin to lose elasticity and form wrinkles. If you go for party choose healthier drinks like wine, less sugar.
13. PROTEIN BARS -Fructose, dextrose, glycerin, sorbitol, zinc oxide, whey protein, palm oil, those are just some of the ingredients that go into protein replacement bar. If you typically reach for a bar like this, swap it out for a homemade protein shake or for organic version of such protein bar.
14. CANNED SOUP -they are loaded in sodium, which we should carefully watch its intake. The better way is to cook soup and frozen it. You actually know what you eat.
15. FLAVORED YOGURT -After 30, collagen production slows and elastin—the protein that keeps skin firm—begins to break down, causing fine lines to form. Although it is impossible to stop the aging process, it is possible to keep your youthful complexion later into life by cutting back on sugar, a nutrient that has been shown to accelerate wrinkling and aging. Many sources of the sweet stuff are hiding in less obvious places like bread, ketchup, and flavored yogurts. Dannon’s Fruit on the Bottom flavored yogurt line, for example, has about 24 grams—or an entire day’s worth—of sugar in each 6-ounce container. That is more sugar than you would find in an entire bag of Dark Chocolate Peanut M&Ms!

Another few tips, reminder as you have probably heard it for thousands of times. It really works, believe me or now just keep these simple rules:

1. DO NOT DRINK CALORIES
2. DRINK LARGE GLASS OF WATER BEFORE EVERY MEAL
3. EAT PROTEINS AT EVERY MEAL
4. CUT OR EVEN REMOVE FROM YOUR DIET -REFINED FLOURS AND GRAINS
5. EAT 30 TO 50 GRAMS OF FIBER EVERY DAY
6. EAT APPLES AND BERRIES EVERY SINGLE DAY, BEST IN THE MORNING EVEN BEFORE YOUR BREAKFAST
7. YOUR FIRST DRINK IN THE MORNING SHOULD BE WARM LEMON WATER, HALF AN HOUR BEFORE BREAKFAST
8. NO CARBS AFTER LUNCH, IT IS ALSO RULE FOR FRUITS AS THEY ARE FULL OF CARBS
9. CHECK FOOD LABELS, DO NOT BUY ANYTHING WHICH HAS LOTS OF ARTIFICIAL ADDS AND PRESERVATIVES
10. DO NOT TRY TO MEASURE SIZES OF YOU DISH, EAT NOT TO STAY HUNGRY AND GROUCHY BUT DO NOT FILL UP YOURSELF UP TO EXTREME MAXIMUM
11. NO MORE SWEETENERS
12. ONE DAY A WEEK TO DETOXIFY YOUR BODY, NO MEAT, LESS PROTEINS, MORE VEGGIES
13. STOP EATING AT FAST FOODS & DEEP FRIED FOODS
14. EAT A REAL BREAKFAST -HEALTHY AND RICH IN NUTRITION
15. PREPARE YOUR MEALS AND EAT AT LEAST 10 MEALS LIKE THAT
16. EAT VEGGIES, BEST IS TO EAT THEM WITH OLIVE OIL, LINSEED OIL OR HUMUS, SOME VITAMINS DO NOT ABSORB WITHOUT FAT
17. STOP USING MICROWAVE, IT KILLS FOOD NUTRITIONAL VALUE
18. MOVE ABOUT 1 HOUR A DAY -WALK, RUN, BIKE, SWIM. SPLIT INTO 30 MIN IF YOU DO NOT HAVE FULL ONE HOUR
19. DO NOT COMBINE ALCOHOL WITH FOOD
20. DRINK HERBAL TEA, GREEN TEA, PURER TEA, LOTUS TEA, BLACK COFFEE ONE CUP A DAY
21. GO TO BED HUNGRY, TRY NOT TO EAT ANYTHING AFTER 6PM

As a conclusion of today article I would like to promote healthy life style here on my blog rather then huge focus on weight loss in short term. I am sure that if you find the balance and best diet for your body, blood type, and current physical condition, by eating healthy and listening your body, you are going to develop healthy habits and in long term cure from any current or potential diseases and improve your body condition. This will help in long run to achieve your best weight, maybe not a dream weight, but what is more important is your health that impacts your life, and there is nothing more important that our life as we create this world

Lastly one more book recommendation:
‘Children of the Universe’ by Hoimar von Ditfurth

Let us start our New 2016 Happy Resolutions:
1. Listen to Your Body
2. Diet 4 You
3. Find your body balance
4. Explore why we are here on Earth, find the reason of your existence
5. Enjoy being Here NOW

Happy-New-Year1

HAPPY NEW YEAR TO ALL OF YOU!!!
JO X

NYE

“About Two or Three Chins”

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Hello World,
Recently I was excessively traveling first my holidays and after the business travel in Malaysia.
I wanted to write first about Malaysia & Singapore food and dishes but need a bit more time to finish my research, and since I will be traveling during Chinese New Year Holidays to Borneo Island, Kota Kinabalu, actually located on the northwest coast of Borneo facing the South China Sea, I am going to have a post most probably in January.
Since it had been over a year, when I lost > 30 pounds, I wanted to kind of remind everyone that it is possible and moreover it is doable to keep that year, for me over a year.
I would like to write about few Celebrities that recently loss significant amount of pounds either for the role in movie or due to other reason. They were also sharing hoow they mange to achieve so amazing result in within a short period of time.
You can go to a very first post of my blog to see how I started a what I have done.
I simply tried to eliminate carbo, eat more proteins. Eating as little as possible the processed foods and go for organic when possible.
Keep walking. As of today if weather and AQI allows I try to walk 2 ways to/from office which is approximately 14km.
A very common rule which I found in many of people who managed to loose a significant amount of pounds is going for the high protein diet, almost eliminate carbohydrates, if you must keep fruits in yr diet eat them in the morning only.
In my blog I was proposing Dukan diet. To be very honest I never managed to came thru all phases cycle. Many peoaple claim that this type of diet may be harmful for your health esoecially liver and kidney. Recently I found slightly modified diet, still protein base but really not impacting your kidney and liver function, even cleaning your body.
The name of the diet is OXY Diet.
OXY is a new diet protein diet, the rules are similar to those Dukan Diet. OXY diet was, however, improved by professionals, so that – according to its authors – does not adversely affect the body as protein diet by infamous dietician. What is the diet OXY? How much can you lose weight on it? And most importantly – whether OXY diet is safe for health?
OXY is a three-phase diet weight loss system, through which, as the authors argue diet, you can effectively lose weight (up to 15!) in 3 weeks. As a result, it does not destroy the kidneys and liver, which is alleged Dukan diet, and its use improves the overall condition of the body and well-being.
What is the diet OXY?
Diet OXY consists of three different phases, each of which lasts for seven days. Throughout the duration of the base diet menu is rich in antioxidants> OXY Shake, which consists of cranberry fruit, kefir and wheat bran. According to the authors of diet, OXY Shake drunk regularly, is to remove toxins from the body, cleanse the urinary tract, and thus – to counteract the side effects of dietary protein, such as fatigue, heaviness, slump, problems with bowel, kidney problems and liver.
Is cranberry weight loss?
You should know that cranberry stimulates the metabolism, and thus – helps in weight loss. All thanks to the fact that it contains substances involved in the removal of toxins. During a slimming diet is best to reach for raw cranberries, which contain only 100 grams approx. 46 kcal.
Diet OXY – rules
OXY diet lasts for 3 weeks. During the first week OXY diet is based mainly on animal protein, and the purpose of this step is to burn fat. In the second week to turn on a plant protein diet in the third week, we go through a phase of stabilization.
Today about few Celebrities to make you more motivated, if they can do it why not you?
1. Dan Stevens
Recently I was watching two movies in which Dan Stevens was staring: The Guest and Summer in February, I recommend both. Dan Stevens looks as completely different person in booth movies, you would not recognize him, and not only because of his weight loss but as well a great transformation as he manged to achieve as so good actor he actually is.
Dan Stevens
Former Downton Abbey star Dan Stevens opened up about his recent dramatic transformation.
The actor revealed that he’s lost a significant amount of weight since leaving the hit period drama and the role of Matthew Crawley.
“I’ve lost about 30 pounds since New Year, which, in British terms, is about two or three chins,” he joked.
Dan Stevens 2
“It was for a role. It’s always me, just different incarnations, different roles, different costumes and different sizes. In his interviews he opened up he actually had to transform for the role in The Guest. He was eating mainly proteins and 2hours every day in gym. He admitted that such transformation within so short period of time for not only weight loss but building up the mussels, requires a lot of efforts. It was worth, wach him the scene wof The Guest movie when he goes out of the shower.
Dan Stevens 3

2. Matthew McConaughey
Matthew McConaughey lost weight for his role in Dallas Buyers Club where he was playing a role of man who got known has AIDS. He’s won critical acclaim for his role as Ron Woodroof in Dallas Buyers Club – a part for which he lost more than three stone in weight. The Texas-born actor, who survived on an eating plan of Diet Coke, egg whites and a piece of chicken a day to slim down to a tiny 9.5 stone.
‘Losing three stone for Dallas Buyers Club made me smarter’, Matthew McConaughey insisted.
Matthew McConaughey 1
Matthew, 43, said: ‘I had to relearn how to entertain myself, because I wasn’t going outside, I wasn’t going to dinner, I wasn’t going to social places.
‘I was writing so much more, reading so much more. It ended up being this really fun adventure, internally.’
But his dramatic weight didn’t come without side effects, as Matthew admitted: ‘As soon as I hit 143lb [10 stone 3lb], I started losing my eyesight.’
The 6ft tall actor then looked into the condition and found the same had happened to the IRA hunger strikers in Northern Ireland 20 years ago. He insisted that losing weight was ‘honestly not that difficult’ but learning to re-progamme his life was the toughest challenge. He kept a diary of his nutrition the whole way through, he ate mainly eggs while and drun cola light. Not really healthy at all.

Matthew McConaughey 2
I am not saying he looks good after his weight loss, as he had to bring up the anorectic look in this movie.
I was sharing with you very fast and like for Matthew not really healthy way of weight loss, but you can see what is common for both actually the diet based on proteins.

And for the end again reminder what to avoid to loose /keep fit. What to avoid in order to lose weight? This question, which asks himself every woman. There will always be a part of the body that can be slimmed down. Losing kg /lbs begins with diet. And here, as you know, there are no miracles. Look for several products and what you eat. It is they who are what you should avoid in order to lose weight.
Here are 10 things that you should avoid if you want to lose a little body …:
1. Products type of light
Unfortunately might be a trap. May contain small amounts of fat (or does not contain it at all), it is often packed with sugar (see yogurt, cereal, cheese). For products with 0% fat note there is another problem. The protein can be assimilated by the body only in the presence of fat. Nonsense is so drinking milk 0% (omit the fact that there is no taste).
2. Sodium, especially that contained in the salt
Sodium retains water in the body, so first you can not lose weight, on the other hand, the body can not be removed harmful toxins. Try to add salt to the least. To many dishes just add aromatic herbs. Use only organic sea salt.
3. Beer and spirits
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It’s empty calories. A lot of calories. When would we advise you what to avoid in order to lose weight, it would be the first thing. In addition to the high caloric, alcoholic beverages make me (I guess not only me) want to eat more. It also easily make us snacking while drinking beer or other alcoholic beverages. Note that sweet syrups added to drinks (eg. Grenadine), they are nothing healthy and full of sugar. If you need to drink something as you go for Party chose dry red wine, or Champagne or similar Sparkling Brut wine. A good dry wine has least sugar and what is connected with it calories. If you drink try not to snack nor eat after. Also better eat before you go for Party that way you control amount of calories you intake as alcohol already have a lot. Based on my own habit I noticed that I often eat after coming back from Party in the night, that is even worse. And the day after I love to eat sugar + carbohydrates in form of fast food and ice cream, this results from the fact your body needs sugar to remove alcohol (formaldehyde) from your blood. You can try to drink water with lemon and honey instated of eating fast food or ice cream.

4. Sweets (cakes + + ice cream milkshakes!)
Sugar and carbohydrates are your figure enemy. And we like that combination … But it is fatal when you try to loose weight or keep fit. Sweets, except that give us pleasure, they have almost no nutritional value. In addition to sugars and carbohydrates, sweets is also a bomb fats!
no-sugar
5. Sweetened drinks and juices

Drinking sugar diluted anyone yet did not work out for good. So avoid sugary drinks, especially carbonated, which cause bloating, and additionally are full of preservatives and artificial dyes. Rather drink fruit juices diluted with water. Also contain a lot of sugar, some are still sweetened, so squeeze them at home or check what you buy, only natural not from the box. Also avoid drinks sweetened with sweeteners. As yet there is no evidence that people who drink them lose weight.

6. Some fruits

It’s true, they are healthy, but some of it is better not to eat, if you want to lose weight. We are talking about grapes, bananas, avocados. Instead, eat without fear grapefruit, apples, currants.

7. Food that highly processed
porcessed food
These are mainly meats and food that has a long shelf life. It contains a whole range preservatives and is full of fat and salt.
top 10 processed foods

8. Saturated fatty acids
Good-fats-bad-fats
Avoid fried foods, and junk food, chips, donuts, etc. The fatty acids contained in them influence the increase of bad cholesterol, and consequently heart disease. And they are very fattening!
fat acids
9. White bread, pasta, rice
They have almost no nutritional value. If you can not imagine your diet without these products, put on their version of the whole grain that is rich in vitamins and fiber, so important for thinness.

10. Watch out for: eating out, avoid breakfast, too little sleep
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It’s a common trap in our classification. In the restaurant you eat more, without controlling portions and really do not know what you eat. The most common – greasy. Avoiding breakfast is shot in the foot – to start the day your body needs a kick. Otherwise it will not burn. The same will happen when you’re sleepy.

I wonder how many of you do not apply rules here?
Change your habit today, apply above tips just now starting today!
Do your diary with notes for what you eat, how much you exercise, check your weight daily. Monitor and stop thinking ok I screw up I will start from tomorrow.
My biggest problem is to keep going with a good habit while I am traveling, but I still try maybe less exercise but try to do some. I keep choosing healthy food in the hotel. Here very difficult to prevent trying different foods, but you still can go for healthy choices even more available in a good hotels right now.
I was on few business trips since I lost 30 pounds and believe me eating different kind of foods I am still able to keep my weight under control.
In Penang I was lucky with a beautiful hotel with the outside swimming pool, the weather was not good and AQI fatal. But I manage to find some time to swim and go to the gym.
After coming back I again put more regime on my weight loss and try to eat more proteins at least have few days with proteins only.

Longevity Secrets from Japan based on my experience from Okinawa

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okinawa%20japan%20from%20the%20air
Hello World,
I have not posted for a while as I have just arrived from Okinawa, Japanese Island, where the longest life humans are.
So as you can guess today’s post will be about Japan.
Did you know that only 20-30% of our life expectancy can be determined through our genes? If you want to live to be 100, you may need more than just a sound set of X and Y chromosomes passed down from your parents. Lifestyle is the most important factor in determining not only how long you live, but the quality of your long life. It turns out the people from a small island off the coast of Japan, Okinawa, have figured out a secret recipe for living to be more than 100 years

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I want to touch base the topic of Longevity Secrets from Japan and share some true stories from my vacation from Okinawa, and not only, my observations of people life style, food secrets, as well some weird things in Japan.
We flu there on 09/30, 2 hours flight from Shanghai, but because it was Chinese holidays, tickets were extremely expensive. You could easily fly to Europe for this price, for 2 adults and 1 kid over $3K. I did booking in August.
We have chosen Okinawa as our Polish friends were going there they wanted to see the Japanese Island were are longest lived people.
Okinawa (沖縄県, Okinawa-ken) is Japan’s southernmost prefecture, consisting of a few dozen, small islands in the southern half of the Nansei Shoto, the island chain which stretches over about one thousand kilometers from Kyushu to Taiwan.
Okinawa Prefecture can be divided into three major island groups, the Okinawa Islands (Okinawa Shoto) around Okinawa Island (Okinawa Honto), the Miyako Islands (Miyako Retto) around Miyako Island and the Yaeyama Islands (Yaeyama Retto) around Ishigaki Island.
Okinawa’s climate is subtropical, with temperatures barely falling below 15 degrees in winter. The seas surrounding Okinawa’s islands are considered among the world’s most beautiful with coral reefs and abundant marine wildlife. Consequently, snorkeling and scuba diving are among Okinawa’s top attractions.
The islands making up Okinawa Prefecture, are also known as the Ryukyu Islands, named after the native culture, which is distinctly different from that of the rest of Japan in terms of language, cuisine, arts, etc.
An independent kingdom and tributary state to China for several centuries, the Ryukyu Islands came under control of the Satsuma feudal fief (today’s Kagoshima Prefecture) in the 17th century, and were made a Japanese prefecture in 1879, accompanied by efforts to assimilate the native population. But despite these past efforts, the Ryukyuan culture survived and is now Okinawa’s other main attraction.
Towards the end of World War Two, Okinawa became the stage of one of the war’s bloodiest battles, when American troops invaded the islands. Okinawa remained under US administration until 1972, while several thousands of US military members remain stationed on the spacious and controversial US military bases on Okinawa Main Island today.

We stayed in Renaissance Okinawa Resort, a very nice 5 star hotel.
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Hotel has 377 elaborate guest rooms including 15 suites afford magnificent sea views. For comfort of an even higher rank, rooms on the highest floor feature luxurious furnishings and private access to an exclusive lounge providing superb club services. There were 30 kinds of marine activities such as diving, yacht sailing, jet ski, etc. and field programs to come in touch with the nature of Okinawa, as well as dolphin programs to learn about while playing with dolphins.
The hotel has 5 unique shops offering a variety of items, one with the brand I like since provides a good quality clothes – Desigual with great design and holiday’s colors.
desigual
I was surprised that only few staff hotel members are speaking English, especially that for one night you need to pay approx. 45K JPY.
Anyway I was kind of positively surprised as in the package we had breakfast and lunch buffet which served a big variety of dishes.
About food a bit later on. The bill was surprising me more as a night charge was higher than what I got confirmed thru reservation.
Overall I was curious why Japanese lives so long and what makes them more healthy then other nations. What type of food they eat and what type of life style they have.
In Okinawa you would be surprised how much pork they eat. We recently rejected the pork due to its unhealthy fats.
pork 1
It is true that for loosing weight pork is not the best kind of meat, however the way it is prepared and served with special vegetables, like a bitter melon makes a big difference.
Basically bitter melon is added to a lot of dishes and I will show a few photos later in the article. Japanese they even drink juice made from bitter melon which is bitter but also a kind of refreshing, you can buy it in form of dry powder. I wrote about health benefits of bitter melon before.
I will also later show one of the famous traditional Okinawa dish made from a bitter melon.

Let us have a more deep look into Okinawa cuisine history and influence of other cultures.
Okinawan cuisine is the cuisine of the Okinawa islands of Japan. The cuisine is also known as Ryukyuan cuisine, a reference to the Ryukyu Kingdom. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine.
Okinawan cuisine incorporates influences from Chinese cuisine and Southeast Asian cuisine due to its long history of trade. The sweet potato, introduced in Okinawa in 1605, became a staple food in Okinawa from then until the beginning of the 20th century. The Goya (bitter melon) and Nabera (luffa or towel gourd) were “likely” introduced to Okinawa from Southeast Asia. Since Ryukyu had served as a tributary state to China, Ryukyuan cooks traveled to Fujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. The method of distillation of awamori likely originated from Siam (Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain invaded the Ryukyus, Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine.
Okinawa was administered by the United States after World War II, during which time various canned foods were popularized. American hamburger shops entered into the Okinawa market earlier than on the mainland. It was during this period that Okinawans became familiar with Americanized food culture. The cuisine has evolved in modern times, especially because of the American military presence on Okinawa since the end of World War II.
Besides vegetables and fruits, the influences of southern and southeastern Asia are evident in Okinawan cuisine in its use of herbs and spices, such as turmeric, used in Okinawa more often than in mainland Japan, but less frequently than other tropical island cuisines. Okinawan cuisine’s condiments consist mainly of salt, miso, bonito flakes (katsuobushi) or kombu. Compared to mainland diets, Okinawan dishes do not use as many kinds of mushroom.
Another characteristic of Okinawan cuisine is its reliance on meat. The main protein sources of Okinawan cuisine are derived from livestock, specifically pigs. Buddhism spread less widely in Okinawa, and the islands were less influenced by the non-meat eating practices of the Tokugawa shogunate. Okinawan has had a culture of using livestock since the Edo era. An Okinawan saying states that Okinawan cuisine “begins with pig and ends with pig” and “every part of a pig can be eaten except its hooves and its oink.”
Despite being surrounded by the sea, Okinawans eat relatively little seafood compared to other maritime cultures. Fish and other seafood products were traditionally difficult to preserve in the high temperatures of the Okinawan islands. Additionally, the islands are surrounded by relatively few fish species. The primary preparations of fish are pickling in salt (shio-zuke), dried, grilled, simmered in soy sauce (nitsuke), and as kamaboko, a processed seafood product typically made from white fish. Sashimi is served in Okinawa, but is limited by the inability to retain freshness due to high temperatures on the islands. Sashimi, unlike on the main islands of Japan, is not part of a full course meal.
Edible kelp varieties are also popular ingredients, such as kombu.
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Kombu (昆布 konbu?) is edible kelp from the family Laminariaceae and is widely eaten in East Asia.[1] It may also be referred to as konbu(Japanese), dashima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài). Some edible kelps in the family Laminariaceae are not always called kombu, such as arame, kurome (ja) (Ecklonia kurome) or Macrocystis pyrifera. Most kombuis from the species Saccharina japonica (Laminaria japonica), extensively cultivated on ropes in the seas of Japan and Korea. With the development of cultivation technology, over 90% of Japanese kombu is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea.
Kombu is sold dried (dashi kombu) or pickled in vinegar (su kombu) or as a dried shred (boro kombu or shiraga kombu). It may also be eaten fresh in sashimi.
Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu dashi is made by putting either whole dried or powdered kombu in cold water and heating it to near-boiling. The softened kombu is commonly eaten after cooking or is sliced and used to make tsukudani, a dish that is simmered in soy sauce and mirin.
kombu
Kombu may be pickled with sweet-and-sour flavoring, cut into small strips about 5 or 6 cm long and 2 cm wide. These are often eaten as a snack with green tea. It is often included when cooking beans, putatively to add nutrients and improve their digestibility.
Kombucha 昆布茶, “Kombu tea”, is a beverage brewed from dried and powdered kombu. This is sometimes confused with the English word kombucha for the fermented and sweetened tea from Russia, which is called kōcha kinoko (紅茶キノコ) in Japan.
kombucha
Kombu is also used to prepare a seasoning for rice to be made into sushi.
Kombu is a good source of glutamic acid, an amino acid responsible for umami (the Japanese word used for a basic taste identified in 1908). Several foodstuffs in addition tokombu provide glutamic acid or glutamates.
Kombu contains iodine, a mineral that is essential for normal growth and development. However, its high iodine content has been blamed for thyroid problems after drinking large amounts of soy milk in which kombu was an additive. Therefore people suffering from hyperthyroidism should rather eat wakame which contains a lower amount of iodine.
It is also a source of dietary fiber. Algae including kombu also contain an entire families of obscure enzymes that break down complex sugars that are normally indigestible to the human gut (thus gas-causing), like alpha-galactosidase and beta-galactosidase.
Genetically manipulated E. coli bacteria can digest kombu into ethanol, making it a possible maritime biofuel source.
Japanese name followed by species:
• Karafuto kombu (Saccharina latissima), contains mannitol and is considered sweeter
• Ma-kombu (Saccharina japonica)
• Mitsuishi-kombu or dashi-kombu (Saccharina angustata), commonly used in the making of dashi
• Naga-kombu (Saccharina longissima)
• Rishiri-kombu (Saccharina ochotensis), commonly used for soup stocks

Okinawans make salad, soup, or tempura using Cladosiphon okamuranus(モズク), Hijiki and so on. Okinawan cuisine frequently uses kombu, not only in making soup stock, but also in preparing braised dishes, stir fried dishes and so on. Okinawa is one of the largest consumers of kombu in Japan. but they don’t cultivate it.
Okinawan staple foods are traditionally potatoes, such as sweet potato or taro root, but they are substituted to rice or wheat flour, then Okinawans developed original dishes such as taco rice, etc.
After the end of the occupation, they still have original food cultures, and Americanized foods are frequently eaten in their diets. But, Okinawan people do not consume dairy foods so much, such as milk and cheese. Bread is not so popular as a staple food.
Meat and meat products
• Pork
• Soki
• Beef
• Goat
• Fish
Fruit
• Pineapples
• Papayas
• Mangoes
• Passion fruit
• Guavas
• Citrus fruit
Vegetables
• Cabbage
• Goya/bitter melon
• Hechima/Luffa
• Shikwasa
• Yams
• Taro root
• Seaweed
• Garlic
• Onions
• Tomato
• Salad leaves
Bean products
• Tofu
Grains and grain products
• White rice
• Brown rice
• Seitan

Main dishes:
– Goya chanpuru
Goya
Overall Goya /biter melon is added to many dishes: salads, served with scramble eggs, in form of drink, even made salad dressing of it, which with mint gives very refreshing taste. In the Four Season Restaurant it such dressing was served in salad bar.
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Here you can see photo of my breakfast salad, with green dressing, very tasty. I probably would not think you could comine ingredients like bitter melon and mint for salad dressing.
In the lounge you could find also a lot of unusual juices and of course bitter melon, here is the photo:
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Chanpuru (Okinawan: チャンプルー Chanpuruu) is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine. Chanpuru generally consists of tofu combined with some kind of vegetable, meat, or fish. Luncheon meat (such as Spam or Danish Tulip), egg, moyashi (bean sprouts) and goya (bitter melon) are some other common ingredients.
Goya chanpuru (ゴーヤーチャンプルー), also transliterated as Goya champuru, is a type of chanpuru that is a popular and widely recognized dish in the Okinawan cuisine of the island of Okinawa, Japan. It is a stir fry of bitter melon, tofu, egg and sliced pork.
I was eating it on my breakfast or brunch, here how it looks:
Goya Champuru
Here the recipe, if you do not like bitter taste of a bitter melon you may not like it:
• 300 gfirm tofu
• 1bitter melon (goya)
• ½ tspsalt
• 1 tbspvegetable oil
• 150 gSpam, cut into large pieces, or 150 g pork belly, skin and bone removed, thinly sliced
• 2 tbsplight soy sauce
• 1 tbspsake
• 1 tbspmirin
• 2eggs, beaten
• 1 handful(about 5 g) bonito flakes
To prepare the tofu, wrap in paper towel and place in a dish. Place a heavy plate on top and stand for 15 minutes.
To prepare the bitter melon, split it in half lengthways and use a spoon to scrape out the seeds and spongy centre. Scatter with the salt and allow to drain in a colander for 15 minutes. Rinse well in cold water and drain. Slice widthways into strips.
Heat a wok and add the oil. Stir-fry the Spam or pork belly until browned and it has released its oil. Remove from the wok and set aside. Add the bitter melon and stir-fry for about 2 minutes or until softened. Remove it from the wok and set aside with the Spam.
Add a little more oil to the wok if necessary, and break the tofu into the oil. Fry, stirring just occasionally, until the tofu starts to brown. Return the Spam and bitter melon back to the wok and add the soy, sake and mirin, and toss to combine.
Move all the contents of the wok to one side and add the beaten egg to the open side. Stir the egg until it starts to set, then stir through the other ingredients. Toss through the bonito flakes, season to taste and serve.

– Okinawa soba
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Okinawa soba (沖縄そば?) is a type of noodle soup produced in Okinawa Prefecture, Japan. In Okinawa, it is sometimes simply called soba, or suba in many Okinawan dialects, although it is different from buckwheat noodles known as soba in the rest of Japan. The thick wheat noodles resemble udon, while the soup is more similar to that of ramen
Ramen (/ˈrɑːmən/) (ラーメン rāmen?, IPA: [ɽäꜜːmeɴ]) is a Japanese noodle soup dish. It consists of Chinese-style wheat noodlesserved in a meat- or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork(チャーシュー chāshū?), dried seaweed (海苔 nori?), kamaboko, and green onions. Nearly every region in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido.
The noodles tend to have a circular cross section in the Yaeyama Islands, and tend to be slightly flat in the rest of the Okinawan archipelago. It is served in a broth flavored with konbu (edible seaweed), katsuobushi flakes and pork.
soba
Standard toppings are kamaboko (fish cake), sliced scallion and a thick slice of stewed san-mai niku (三枚肉?, pork belly; lit. “three-layer meat”) or soki (boneless pork ribs), and usually garnished with beni shōga (pickled ginger).
For extra spice, diners can add a few drops of kōrēgūsu (高麗胡椒, コーレーグース “Korean pepper”), which consists of chile pepperssoaked in awamori rice liquor.

– Taco rice
Side dishes:
– Umi-budō, Caulerpa lentillifera is one of the favored species of edible Caulerpa due to its soft and succulent texture. They are also known as sea grapes or green caviar. C. lentillifera is farmed in the Philippines, where it is locally called ar-arosep,lato,arosep or ar-arosip (as variant names), latok in the Malaysian state of Sabah, and in Okinawa where the plant is eaten fresh:
unibuco

– Umi-budō served Okinawan style
The pond cultivation of C. lentillifera has been very successful on Mactan Island, Cebu, in the central Philippines, with markets in Cebu and Manila. About 400 ha of ponds are under cultivation, producing 12–15 tonnes of fresh seaweed per hectare per year. C. lentillifera is also eaten inOkinawa, where it is known as umi-budō (海ぶどう?), meaning “sea grapes”.
umibuko
C. lentillifera is usually eaten raw with vinegar, as a snack or in a salad. In the Philippines, after being washed in clean water, it is usually eaten raw as a salad, mixed with chopped raw onions and fresh tomatoes, and dressed with a blend of fish sauce or fish paste (locally called bagoong) and vinegar. It is known to be rich in iodin

– Hirayachi
pankakes
Hirayachi (Okinawan: ヒラヤーチー Hirayaachii) is an Okinawan pancake-like dish. The ingredients consist of eggs, flour, salt, Black pepper and green onions, fried with a little oil in a pan. It is similar to a very simple type of okonomiyaki.
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We used to go for breakfast to the restaurant in the hotel that specialized in different pancakes. I love green tea pancake.
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You could choose topping, during the dinner chocolate pancakes with ice cream were delicious.
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Alcoholic beverages:
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– Awamori
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This is the photo of the one I was drinking in a very good local restaurant. At first place the owner who was sitting in a bar, was giving us a try what he was drinking, it had 60%, it looked like for him that % did not make him even tired. I took a sip but the taste was way to strong for me. After that I have order much lower % approx. 20% strong.

Awamori (泡盛) is an alcoholic beverage indigenous to and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like sake) but of distillation (like shōchū). All Awamori made today is from indica rice imported from Thailand, the local production not being sufficient enough to meet domestic demands.
awamori
Awamori is typically 60–86 proof (30–43% alcohol), although “export” brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Some brands (notably hanazake) are 120 proof (60%) and are flammable. Awamori is aged in traditional clay pots to improve its flavor and mellowness.
The most popular way to drink Awamori is with water and ice. When served in a restaurant in Okinawa, it will nearly always be accompanied by a container of ice and carafe of water. Awamori can also be drunk straight, on the rocks, and in cocktails. Traditionally,awamori was served in a kara-kara, a small earthen vessel with a small clay marble inside. The marble would make a distinctive “kara-kara” sound to let people know the vessel was empty, because it was considered rude to pour from an empty vessel for your drinking companions as Awamori was an expensive and treasured drink. These vessels are still found in Okinawa, but the clay marbles are often absent.
Another name for Awamori used in Okinawa is “island sake” (島酒 shima-zake?), or shima for short.
In general the price of Awamori increases with the beverage’s age, as it is not surprising as normal for most of the alcohol beverages.
Not only does Okinawa have some of the most beautiful beaches in Japan but it also has some of the most interesting brews and distilled liquor that must be sampled when at the area. Sake and sochu are known for being created by the Japanese but awamori is the tropical version of sochu that the world needs to know about as well. Hailing from Okinawa, this drink is popular in the islands and is enjoyed by most people. It is similar to vodka but not as strong but awamori has certain flavors that will be enjoyed by the taste buds. Awamori can be drank on the rocks or used as a mixer for cocktails or drinks by the beach. There are cask-aged versions called kusu or “old liquor” which is greatly appropriate for the drink. Most are aged between three to ten years.
Awamori can be found anywhere in Okinawa and costs under ten dollars for a liter. There are arrays of choices when it comes to awamori. The simplest form can cost like nothing but the higher-end prices are more than double the cheapest price. It is good to have basic knowledge of the local awamori. Try chatting with some friendly locals to gauge what type of awamori would better suit you but a glass of awamori by the Okinawan coast would definitely not disappoint.
Places that serve awamori is sure not going to run out anytime soon. Anywhere you may be in Okinawa, there is a place ready to serve you a glass. There are several awamori breweries in the island and if you have certain interest in the process then it would be an experience to check them out.
For those who are looking for something more adventurous, then try the aged liquor with a pit viper inside. This is a strong drink and is something that might not be liked by most people; endurance is importance when downing this shot.
habushu-okinawan-snake-alcohol-photo
– Orion beer
Sweets:
– Beniimo (紅芋)
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae.
Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. Ipomoea batatas is native to the tropical regions in the Americas. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally, but many are poisonous. The sweet potato is only distantly related to the potato (Solanum tuberosum) and does not belong to the nightshade family.
The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants; the name tuberous morning glory may be used in a horticultural context. The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalousflowers. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh

– Chinsuko

Chinsuko (ちんすこう/金楚糕 Chinsukō?) is a traditional sweet often sold as a souvenir (miyagegashi) on Okinawa, Japan. It is a small biscuit made of mostly lard and flour, with a mild and sweet flavor very similar to shortbread. Chinsuko was introduced to Okinawa some 400 years ago from China
We had this biscuit as welcome sweet from the hotel.
– Sata andagi
Sata andagi (サーターアンダーギー Saataa andaagii?) are sweet deep fried buns of dough similar to doughnuts (or the Portuguese malasada, or the Dutch oliebollen, Poolish pączek), native to the Japanese prefecture of Okinawa. They are also popular in Hawaii, sometimes known there simply as andagi. Traditional Okinawan andagi is made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried. Saataa means “sugar”, while andaagii means “deep fried” (“oil” (anda) + “fried” (agii)) in Okinawan (satō and abura-age in Japanese.) It is also known as saataa andagii and saataa anragii. Sata andagi are a part of Okinawan cuisine. Like most confectionery from the Ryukyu Islands, the techniques for making them are descended from a combination of Chinese and Japanese techniques, although other sources say it simply is a derivative of a Chinese dish. They are typically prepared so that the outside is crispy and browned while the inside is light and cake-like
When coming back from the local restaurant we stopped at the small kind of stand kiosk, which sold local freshly homemade Sata andagi, which you wuold name in English donuts and in Polsih Pączki.
sata
Some of them are served on stick, some looks identical like our Polish Jagodzianka, variously filled: chocolate, apple-cinnamon, pudding.
Japanese Green Tea:
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Matcha (抹茶?, is finely ground powder of specially grown and processed green tea. It’s special in two aspects of farming and processing: The green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing.
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The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). The former is often referred to as ceremonial-grade matcha, meaning that the matcha powder is good enough for tea ceremony. The latter is referred to as culinary-grade matcha. However, there is no standard industry definition or requirements for either. Different matcha manufacturers might provide their own definitions.
Blends of matcha are given poetic names called chamei (“tea names”) either by the producing plantation, shop or creator of the blend, or by the grand master of a particular tea tradition. When a blend is named by the grand master of a tea ceremony lineage, it becomes known as the master’s konomi, or favoured blend.
In Tang Dynasty China (618–907), tea leaves were steamed and formed into tea bricks for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea powder in hot water, adding salt. In the Song Dynasty (960–1279), the method of making powdered tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Chan or Zen Buddhists. The earliest extant Chan monastic code, entitled Chanyuan Qinggui (Rules of Purity for the Chan Monastery, 1103), describes in detail the etiquette for tea ceremonies.
Zen Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai. Although powdered tea has not been popular in China for some time, there is now a global resurgence in Matcha tea including in China. In Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries.
Matcha is made from shade-grown tea leaves also used to make gyokuro. The preparation of matcha starts several weeks before harvest and can last up to 20 days, when the tea bushes are covered to prevent direct sunlight. This slows down growth, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids, in particular theanine. Only the finest tea buds are hand-picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha (碾茶). Tencha can then be de-veined, de-stemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha.
It can take up to one hour to grind 30 grams of matcha.
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The flavour of matcha is dominated by its amino acids.
When you drink matcha you ingest the entire leaf and receive 100% of the nutrients of the leaf Matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea. One cup of matcha = 10 cups of regularly brewed green tea in terms of nutritional content.
Healthy benefits of Macha:
– Is packed with antioxidants
– Is rich in fiber, chlorophyll and vitamins
– Provides vitamin C, selenium, chromium, zinc and magnesium
– Boosts metabolism and burns calories
– Detoxifies effectively and naturally
– Calms the mind and relaxes the body
– Enhances mood and aids in concentration
– Prevents disease
– Lowers cholesterol and blood sugar
Matcha tea is an easy and simple way to add powerful health benefits to your everyday diet.
Now we are getting closer to answer why Japanese lives so long.
We can compare the culture of drinking Matcha in Japan to similar celebration of drinking tea in UK, I hope by this comparison I did offend the Japanese culture delectation and meditation with Matcha. A bit more explanation is probably needed here.
The preparation of matcha is the focus of Japanese tea ceremonies, and it has long been associated with Zen. This is likely one reason it’s becoming so popular, as meditation is becoming more and more mainstream. Because I’m blown away by the research on the health and weight loss benefits of mindfulness meditation.

Because you’re consuming whole leaves in matcha, you may get three times as much caffeine than a cup of steeped tea, about the amount in a cup of brewed coffee. Matcha aficionados say that compared to the caffeine buzz from coffee, matcha creates an “alert calm” due to a natural substance it contains called l-theanine, which induces relaxation without drowsiness.
The taste of matcha is strong. Some people describe it as grass or spinach-like, and it has an umami taste. Because of this it may be sweetened to improve its palatability. One client was thrilled to tell me that he was drinking matcha, but instead of traditional matcha powder, he was drinking a powdered mix. The first ingredient was sugar, and it also contained powdered milk, so it was essentially like hot chocolate—but with cocoa swapped for matcha—something I wouldn’t recommend. Tea experts also warn that with matcha quality is key, and it comes at a cost. In other words, high quality, fresh, pure matcha is expensive. A low price tag can be a red flag for a poor quality product. Even organically grown green teas have been shown to contain lead, which is absorbed by the plant from the environment, particularly tea grown in China. When traditional green tea is steeped, about 90% of the lead stays in the leaf, which is discarded. With matcha, since the whole leaf is consumed, you will ingest more lead. Therefore, is not recommend drinking to children and an adult should not drink more than one cup a day. So better look for pure, organic, quality matcha, and enjoy it in moderation.
I bought in Okinawa 2 kinds available. Here are the photo.
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Matcha can be added to many dishes and not only as a beverage, but as an ingredient in both sweet and savory dishes.
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If you find everything from matcha muffins, brownies and puddings, to matcha soup, stir frys, pancakes, ice creams and guacamole, dressings, blend cocktails, and as well alcoholic beverages.
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Okinawans are known for their longevity; five times as many Okinawans live to be 100 than the rest of Japan, and the Japanese themselves are the longest lived nationality in the world.
The heaven of longevity is encountered in the Japanese island of Okinawa, which, besides detaining the record of longevity and centenaries of the world, is the only place on the planet where 80-90 years olds live like persons 30 years younger.
ncient Chinese legends already called Okinawa “the land of the immortals”. Thousands of people saw it: 7 years ago Seikichi Uehara, 96, defeated an ex box champ in his 30’s. Or the case of Nabi Kinjo, 105, that killed with a flyswatter a poisonous snake. There are 100 years old persons that do not even think about retirement in Okinawa. There are 457 persons on Okinawa aged 100 or over, an average of 35 for each 100,000 inhabitants. It is the highest in the world.
If Japanese people live longer than any other nation, the Okinawa inhabitants reach ages that take by surprise even the other Japaneses: an average of 86 for women and 78 for men.

But the real shocking factor is not that Okinawa people reach these ages, but that they get old in a much better state. The statistics reveal a significantly lower risk of heart attack and stroke, cancer, osteoporosis, Alzheimer. And some Okinawans on their 90’s ensure and reinsure that they still have sex life (without Viagra).
After decades of research, medics and anthropologists reached the conclusion that there are two main factors behind the longevity in this island: alimentation and a healthy lifestyle that experts believe that can be imitated. The aliments eaten by the Okinawans can be found everywhere, even if there may be also something about the soil of the island.

Want to know the Okinawan secret to living a long, productive life? Here it is broken down into easily digestible bits:
Mental & Physical Activity:
Elderly Okinawans often exercise both physically and mentally. But remember, these people do not go to fitness gyms (there are no such things in Okinawa) nor do they practice jogging; they can practice the profound respiration, the tai-chi, and gardening or other activities in the open that affect positively the stress level. They are rather preoccupied by hobbies, but linked to a social network, that makes them feel connected to the environment and their fellows and develop their spiritual side. Physical activity is not isolated, but it has an objective, making the elders feel active members of the community.
The elder of Okinawa have surprisingly low depression levels. On the streets of Okinawa you can see persons aged 90-100 on motorcycles or mountain bikes, which practice karate, kendo, dance, walk several kilometers daily, and even work on vegetable gardens and after that sell their vegetable
Diet:
Their diets are low in salt, high in fruits and vegetables, and contain plenty of fiber and antioxidants that protect against the major diseases of the West, including heart attack and cancer. In case they consume salt it would be the sea salt. Although they consume more soy (60-120 grams daily) than almost any other population on earth, it is not GMO soy as grown in the US. Soy is high in flavanoids and is healthful when not genetically modified. Nowadays you should be carefull with soy & soy products ass if not organic may be more harmful to your health then it would bring benefits to you.
OKinawns intake very little amount of dairy products & meat. The traditional diet of Okinawa consists in portions made of a bowl of cooked food and a fruit. Okinawans eat daily seven portions of vegetables and fruits, seven of cereals and two of soy products. They take various portions of fish weekly and very sporadically meat and dairy products. Overall, their diet is low in calories and contains a lot of vegetables. Okinawa’s indigenous vegetables were particularly interesting: their purple sweet potatoes are rich in flavonoids, carotenoids, vitamin E and lycopene, and the local bitter cucumbers, or “goya”, have been shown to lower blood sugar in diabetics.
They do not drink sweet sodas, instead they drink green tea full with antioxidants.
The Okinawans have a low risk of arteriosclerosis and stomach cancer, a very low risk of hormone-dependent cancers, such as breast and prostate cancer. They eat three servings of fish a week, on average … plenty of whole grains, vegetables and soy products too, more tofu and more konbu seaweed than anyone else in the world, as well as squid and octopus, which are rich in taurine – that could lower cholesterol and blood pressure.
Okinawans don’t overeat. They have a practice called hara hachi bu, which means “8 parts out of 10, full.” They never eat so that they are stuffed, but just mostly sated. This means their daily caloric intake is far lower than ours – around 1800 calories. We westerners sometimes scarf down twice that much in a day.
It happened to me almost every time in Okinawa to intake approx. 5,000 calories, while when I saw skinny Japanese women eating a very small portions and mainly lean dishes. I will list my menu in Okinawa later on, I did not gain much during these 8 days, but I was swimming at least an hour a day. I gained maybe 3 kilograms eating a lot of more than I should, but the type of food is much leaner, well maybe except of pancakes with whipped cream and chocolate and vanilla ice cream.
We should simply eating less, even of the good stuff. Ikaria, Okinawa, Sardinia to an extent, and parts of Scandinavia, have all suffered from periods of food shortage and their traditional diets adapted to scarcity. Many now believe that reducing your daily calorific intake from 10% to as much as 40% below the western average can stall chronic diseases and boost immunity.

Okinawans don’t suffer from dementia or senility as often, either, due to a diet high in vitamin E which helps keep the brain vital. Elderly Okinawans are respected and kept as an integral aspect of their overall communities. Another factor in Okinawa is that people take care mutually of each other, forming more coherent and supportive links than in the western world. And above all, they have a positive attitude towards life. That explains the extremely low levels of stress experienced by these elders.They feel valued as individuals even as their age progresses and this can only benefit their mental and physiological health. Elderly members of this society express a high satisfaction level with their lives. The people take care mutually of each other, forming more coherent and supportive links than in the western world. And above all, they have a positive attitude towards life. That explains the extremely low levels of stress experienced by these elders.
Of course, there may be a genetic factor contributing to this vitality.

During the XXth century, 100,000 Okinawans migrated to Brazil, where they adopted the Brazilian diet, rich in meat. The result was that their average lifespan lowered with 17 years. When the Okinawan youth started to go to American Fast-Foods and Pizza Bars, which surround the American bases, the obesity levels, cardiovascular diseases and premature deaths of the young reached records in Japan.

Okinawa did not escape the trading trends: in the center of the island, there is now a big store with a big hanging poster “Okinawa, the world capital of the longevity” which offers the ingredients of the longevity: brown sugar “made of Okinawa cane”, kombu, tofu and other products, supposed to prolong your life. It isn’t just something in the water in Okinawa, but when Okinawans move away from their island and take up the western diet and lifestyle, they no longer enjoy longer lives. Within one generation of taking on our bad habits, their life-spans shorten considerably. Cancer and hear-attack rates practically double.

The oldest Japanese people were:
Misao Okawa (大川 ミサヲ Ōkawa Misao), sometimes romanized as Misawo Okawa; 5 March 1898 – 1 April 2015) was a Japanese supercentenarian who was the world’s oldest living person from the death of Japanese man Jiroemon Kimura on 12 June 2013 until her own death on 1 April 2015. Okawa is the verified oldest Japanese person ever, the oldest person ever born in Asia, and the fifth oldest verified person ever recorded. Okawa was the 30th person verified to have reached age 115, the tenth verified person to reach the age of 116 and the fifth verified person to reach the age of 117.
Okawa was born on 5 March 1898, the fourth daughter of a draper in the Tenma district (present-day Kita-ku) of Osaka. From 1997, she lived at a nursing home in Higashisumiyoshi-ku, Osaka. She married Yukio Okawa in 1919 and had three children (two daughters and one son), of whom her son, Hiroshi, and daughter Shizuyo survived her.Her husband died on 20 June 1931. She had four grandchildren and six great-grandchildren. She was able to walk until she was 110, when she began using a wheelchair to prevent falls. She could, however, propel herself using her wheelchair. Okawa died at her nursing home residence in Higashisumiyoshi-ku, Osaka, Japan, at 6:58 am, on 1 April 2015 after suffering heart failure.
Tane Ikai (猪飼 たね Ikai Tane, 18 January 1879 – 12 July 1995) was a Japanese supercentenarian who was, at her death, the oldest person ever from Japan and Asia. She was the first person from Japan verified to have reached the age of 115 and 116. Tane Ikai was born on 18 January 1879 in the village of Kansei, Aichi Prefecture (now part of Minato-ku, Nagoya). She was the third daughter of six children of a farming family. She married at age 20, had three sons and a daughter, and separated from her husband when she was 38 in 1917. She entered a nursing home at the age of 89 in 1968. In 1988, at the age of 109, she suffered a stroke and was moved to a hospital, where she remained bedridden for the rest of her life.
Ikai became Japan’s oldest person at the age of 113 in 1992 following the death of 114-year-old Waka Shirahama. She outlived all of her children and died on 12 July 1995, aged 116 years and 175 days. An autopsy indicated that she died of kidney failure.

I personally strongly believe in impact of diet to your health. I studied the commodity science and I was sensory and laboratory testing the food., I am aware of all bad and good habits that may contribute to your shorter or longer life, but I am just human being and do not always follow the rules. We need also to enjoy from time to time a bad food, drinks, but from time to time not permanently and every day. I am trying here to promote healthy life style not always following by myself, but still I am trying to remember every day not to turn into bad habit again, which I easily sponged where I lived in Texas US. I have an opportunity to live in Asia and travel visiting some countries and observe people and learn good life style manners. Just living in China for over 2 years and visiting Japan, I can tell you that the things Japanese as well Asian, people eat are a lot healthier than the things Americans tend to eat. It’s not just their diet in general, though. We can break it up into several parts. If you want to live a long time, avoid heart disease, and feel healthy, perhaps a Japanese style diet is for you. Overall, it’s just way healthier. Do not change completely your life style but at least try to apply some rules and give yourself a break from them once a week, but do not turn back on the bad path again.
Have a look at some habits that are easily to implement and pally daily:

Fish Vs. Red Meats:
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Japanese people don’t eat nearly as much red meat. Red meat has a lot more cholesterol than fish, which causes you in your later years to have a much higher chance for heart disease, heart attack or/and stroke. In Japan, fish is the primary “meat” to eat, which means they keep their cholesterol lower, but they also get healthy fish oils. Now, there’s probably something to be said about the nasty stuff that can come with fish (i.e. mercury), but no matter what you eat you do not avoid unhealthy elements. We still should not eliminate in 100% red meat, here is why:
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Red Meat has a bad reputation. Most people think of meat, especially red meat, as dangerously unhealthy. However, meat has unique properties that make it more nutritious, easier to digest, and less likely to irritate your body than vegetables.
Meat is made of animal muscle fibers, which come in two major types: fast and slow. Dark muscle fibers (“slow” fibers) are designed for endurance activities, whereas light muscle fibers (“quick” fibers) are designed for rapid bursts of activity. Therefore, dark muscle fibers have greater energy needs. For muscles to make energy, they need an energy source (fat), oxygen to burn the fat, and vitamins and minerals to run the reactions that release the energy from the fat. Therefore, dark meats usually contain more oxygen, more fat, and more vitamins and minerals than light/white meats. To hold the oxygen, dark (slow) muscle fibers need larger amounts of an oxygen carrier protein called myoglobin. Myoglobin is an iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. In humans, myoglobin is only found in the bloodstream after muscle injury. Myoglobin is red, which is why red meat is red. Myoglobin is rich in iron, the mineral that binds oxygen, so red meats contain more iron than white meats. Because most dark meats contain more fat than light meats, they can be higher in calories. However, because dark meats also contain more minerals and B vitamins, they are actually more nutritious than light meats.
This is why I would not advice to get read of meats at all. Actually Okinawans eat pork, but in controlled amount.

Less Milk, Butter, Dairy:
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Most Japanese people are lactose intolerant. The adults should avoid drinking milk. Japanese people don’t really do dairy all that much, lactose intolerant or not, which means they avoid all the extra cholesterol. As beverages go, milk is relatively high in calories. One cup of 2% milk has 138 calories, for instance. Drinking three cups a day adds 366 calories to the diet, a lot for anyone watching their weigh. I am against low fat products do do not comment low fat or 0% fat milk as it gives you almost nothing in terms of nutrition. People who are lactose intolerant, of course, can’t easily drink milk. For them, and for people who don’t choose to drink milk, it is important to favor other sources of calcium. Examples include lactose-free dairy, and leafy green vegetables such as collards, spinach and bok choy, beans, and calcium-fortified orange juice or soy milk, and vegetables.
I personally prefer butter than other artificial type of bread margarine adds. Growing up in Europe is extremely difficult to get read of bread, but at least I try to select a good one or sometimes even bake by myself. I love German bread with butter and garlic or french baguette. If you do not add any ham or cheese which most probably is sold with preservatives you will provide a good amount of nutrition, however Asian people almost do not eat bread, nor butter, do not drink cow mild. They replaced it with rice steamed buns for breakfast and dumplings with some noodle soup[d (yes for breakfast) or miso soup, soy milk. In Asia eggs are very popular especially in China, Japanese they add raw eggs to soup and sometimes even rice dishes for breakfasts and lunch.

Rice:
Rice is eaten with almost everything and is high in nutrients (there are special rice strains in Japan that have been created to have more nutrients than normal rice, even). It’s also low in fat and helps fill you up. Now, to make this even better (for yourself), you should try to mix in some brown rice as well. A lot of people don’t like this, but it’ll help you get some more whole grains. I usually mix different grains, rice with Quinoa, or other Buckwheat and even lentils. Recently I started to cook type of modified Polish ‘Krupnik’ is a thick Polish soup made from vegetable or meat broth, containing potatoes and barley groats. Common additional ingredients include different type of veggies (Polish word: ‘włoszczyzna’: carrot, leek, celery and parsley root), onion, meat, and dried mushrooms). Why this krupnik is modified, because original has mainly based on barley or millet, I add other types of grains too and mix them. I also add cabbage, broccoli, cauliflower as well other type of Chinese root vegitables. At the end I serve it with hard boiled egg. It is very healthy and making you full, you may cook it on chciekn bulion or natural chicken portions. If you do not want very fatty I add lean chicken breast.
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Lots of Soy:
Tofu, bean sprouts, and so on are awesome for getting you proteins and help reduce heart disease and high blood pressure, a couple of things that kill a lot of Americans. Soy products are really healthy, and an awesome alternative to meats, milks, and other “unhealthy” things. Again remember to use organic soy beans. In Okinawa during lunch you could add fermented soy beans into your soup, did not look nice rather ugly, but definitely very healthy additive to your soup.

Tea:
Japanese people drink a ton of tea. Americans drink a ton of coffee. While there’s something to be said in regards to “everything in moderation,” I feel like one cup of tea is going to be better for you than one cup of coffee, especially when we’re talking larger amounts. Green / Oolong Tea is full of antioxidants (good for fighting that cancer thing), and apparently helps break up oils in the digestive system, keeping those bowels happy. However while China may be known for its tea consumption, the Japanese are more into coffee (compare to China not Europe). They are responsible for the importing and consuming of about 85% of Jamaica’s coffee production.

Seaweed:
It’s full of iodine and other nutrients you don’t get as much of anywhere else. So incredibly healthy. Also supposed to help fight against many kinds of cancers, too.

More Vegetables:
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Vegetables tend to be a big part of every meal. Everyone knows that vegetables are healthy and good for you. On top of the healthy benefits they make you full faster without eating other type of high calories food: carbohydrates in form of french fries or bread. Actually if no American influence Asian would not eat french fries nor bread. Most of the bakeries are franchised American or European brand like: Bread-talk, or Bastian Bakery or La Baguette Parisienne.

Smaller Plates:
If you’re looking to lose weight, get rid of your big plates. Small plates cause people to eat smaller portions, which causes people to eat less. There is a surprising correlation between the plate size and how much one eat. Japanese tend to serve food on smaller plates which means they don’t overeat and get fat, which, of course, reduces chance of heart attack, heart disease, stroke, and other ailments. Japanese people eat a third of the calories Americans eat. Now, Japanese people do tend to be smaller, so this kind of makes sense, but on the other hand Americans tend to eat too many calories. Next time you do fast food, look at the calorie counts. It can get pretty ridiculous, sometimes.

For reliable dietary advice, look to the food pyramid. I agree that this should be the best guidance, you can also observe your body demand certain type of foods in case you apply long term one type of diet. If you eat too much protein your body starves for carbohydrates and veggies. IF you eat only fruits and veggies your body demand meats and other type of proteins. It is good idea to allow your body to steer of what actually you needs as nutrition. Unfortunately most of people lost that ability due to every day overeating and intake much more than your body needs. When you overeat your stomach capacity increases and demand more food. You do not feel full when eating fats foods and warmed in microwave dishes. If you eat less processed meals & food you provide more reinforcements and you feel satisfied after smaller amount of food. Starving does not help at all when you jump to the fridge you will eating everything you find in there.
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What You Can Do: Eating healthier is not laways easy especially when we are busy at work. We get used to what we eat, and making a shift is hard. One of the best things you can do, though, is decrease the amount of red meats you eat. They lead to all kinds of problems later on, and it’s pretty easy to avoid. You don’t have to stop eating red meat all together, but if you can really decrease the amount your body will thank you. Also, for all you addicted coffee drinkers out there, switch to tea. There’s a reason why older people are being forced (by doctors) to quit drinking so much coffee. Tea also has caffeine and is generally just a lot healthier. Try Japanese green tea.

I am advising, promoting, encouraging, but believe me I was eating almost everything during my holidays, and I really think from time to time you should enjoy desert, wine, or local specialties like sake or …
About local specialties, my husband wanted very much to try Fugu. He got known about it from one of the series of “Columbo”, where the murder was done thru serving the Japanese fish Fugu. My husband wanted very much to try it, fortunately he was not able to find a restaurant in proximity to hotel. Our dauther was pretty scarred that he may get poison. Well the probability is low however exist. Here is why and a bit more about this unusual fish.
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Fugu is the Japanese word for pufferfish and the dish prepared from it, normally species of genus Takifugu, Lagocephalus, or Sphoeroides, or porcupinefish of the genus Diodon. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.
The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death.Even knowing that still I was not convinced to have it tried.
Fugu is served as sashimi and chirinabe. Some consider the liver the tastiest part, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
Fugu contains lethal amounts of the poison tetrodotoxin in its organs, especially the liver, the ovaries, and the eyes, whereas skin is usually non-poisonous. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious. The victim is unable to breathe, and eventually dies from asphyxiation. Fugu poison is 1200 times stronger than cyanide and there is no known antidote. The standard treatment is to support the respiratory and circulatory systems until the poison is metabolized and excreted by the victim’s body.
Advances in research and aquaculture have allowed some farmers to mass-produce safe fugu. Researchers surmised that fugu’s tetrodotoxin came from eating other animals that held tetrodotoxin-laden bacteria, and that the fish develops immunity over time. Many farmers now produce ‘poison-free’ fugu by keeping the fugu away from the bacteria. Usuki, a town in Ōita Prefecture, has become known for selling non-poisonous fugu.
The inhabitants of Japan have eaten fugu for centuries. Fugu bones have been found in several shell middens, called kaizuka, from the Jōmon period that date back more than 2,300 years. The Tokugawa shogunate (1603–1868) prohibited the consumption of fugu in Edo and its area of influence. It became common again as the power of the shogunate weakened. In western regions of Japan, where the government’s influence was weaker and fugu was easier to get, various cooking methods were developed to safely eat them. During the Meiji Era (1867–1912), fugu was again banned in many areas. Fugu is the only food the Emperor of Japan is forbidden to eat, for his safety. Fugu was also eaten in China, where its name was mentioned in the literature as early as circa 400BC. Fugu comes as the first in the three most delicious fish from the Yangtze river.
The torafugu, or tiger blowfish (Takifugu rubripes), is the most prestigious edible species and the most poisonous. Other species are also eaten; for example, Higanfugu (T. pardalis), Shōsaifugu (T. vermicularis syn. snyderi), and Mafugu (T. porphyreus). The Ministry of Health, Labour and Welfare of Japan provides a list that shows which species’ body parts can be consumed. The list names safe genera including pufferfish of the Lagocephalus and Sphoeroides genera and the related porcupinefish (Harisenbon) of the genus Diodon.
Official fugu preparation license.: Strict fishing regulations are now in place to protect fugu populations from depletion. Most fugu are now harvested in the spring during the spawning season and then farmed in floating cages in the Pacific Ocean. The largest wholesale fugu market in Japan is in Shimonoseki.
Fugu prices rise in autumn and peak in winter, the best season, because they fatten to survive the cold. Live fish arrive at a restaurant, surviving in a large tank, usually prominently displayed. Prepared fugu is also often available in grocery stores, which must display official license documents.
Since 1958 fugu chefs must earn a license to prepare and sell fugu to the public. This involves a two- or three-year apprenticeship. The licensing examination process consists of a written test, a fish-identification test, and a practical test, preparing and eating the fish. Only about 35 percent of the applicants pass. Small miscalculations result in failure or, in rare cases, death. Consumers believe that this training process makes it safer to eat fugu in restaurants or markets. Also, commercially available fugu is sometimes grown in environments in which it grows to be less toxic.
Since October 2012 restaurants in Japan have been permitted to sell fugu which has been prepared and packaged by a licensed practitioner elsewhere.
A dish of fugu typically costs between ¥2,000 (approx. US$20) and ¥5,000 (approx. US$50); a full-course fugu meal (usually eight servings) can cost ¥10,000–20,000 (approx. US$100–200). The expense encourages chefs to slice the fish very carefully to obtain the largest possible amount of meat. The special knife, called fugu hiki, is usually stored separately from other knives.
Sashimi—The most popular dish is fugu sashimi, also called Fugu sashi or tessa. Knives with exceptionally thin blades are used for cutting fugu into translucent slices, a technique known as Usuzukuri.
Milt—The soft roe (Shirako) of the blowfish is a highly prized food item in Japan. It is often found in department stores; and, along with cod milt, it is one of the most popular kinds of soft roe. It is often grilled and served with salt.
Fried—Fugu can be eaten deep fried as Fugu Kara-age.
Baked—The fins of the fish are dried out completely, baked, and served in hot sake, a dish called Hire-zake.
Stew—Vegetables and fugu can be simmered as Fugu-chiri, also called tetchiri, in which case the fish’s very light taste is hard to distinguish from the vegetables and the dip.
Salad—If the spikes in the skin are pulled out, the skin can be eaten as part of a salad called yubiki.
Ovary —The ovary of the pufferfish contains greater amounts of the lethal poison tetrodotoxin than other parts of the body. However, in Hakusan, Ishikawa, the toxin has been eliminated in some local cuisine (“Blowfish Ovaries Pickled in Rice-Bran Paste”) via preservation in salt and pickling in rice-bran paste. The toxin-free fugu is examined and shipped through the toxic inspection sector of an inspection agency after being treated for further examination
Tetrodotoxin (TTX) is a potent neurotoxin that shuts down electrical signaling in nerves by binding to the pores of sodium channel proteins in nerve cell membranes. Tetrodotoxin is not affected by cooking. It does not cross the blood–brain barrier, leaving the victim fully conscious while paralyzing the muscles. In animal studies with mice, the median lethal dose was found to be 8 μg tetrodotoxin per kg body weight. The pufferfish itself is not susceptible to the poison because of a mutation in the protein sequence of its cells’ sodium channel.
As previously mentioned, commercially available fugu in supermarkets or restaurants is very safe, and poisoning is very rare. Most deaths from fugu occur when untrained people catch and prepare the fish. In some cases, they eat the highly poisonous liver as a delicacy.
It has been shown that tetrodotoxin is produced by certain bacteria—such as Pseudoalteromonas tetraodonis, certain species of Pseudomonas and Vibrio, as well as others—and that these are the source of the toxin in pufferfish.
Treatment:
The symptoms from ingesting a lethal dose of tetrodotoxin may include dizziness, exhaustion, headache, nausea, or difficulty breathing. The victim remains conscious but cannot speak or move. Breathing stops and asphyxiation follows.
There is no known antidote, and treatment consists of emptying the stomach, feeding the victim activated charcoal to bind the toxin, and putting the victim on life support until the poison has worn off. Japanese toxicologists in several medical research centers have been working on developing an antidote for tetrodotoxin.
Incidents:
Statistics from the Tokyo Bureau of Social Welfare and Public Health indicate 20 to 44 incidents, some affecting multiple diners, of fugu poisoning per year between 1996 and 2006 in Japan. Between 34 and 64 victims were hospitalized, and zero to six died, per year, with an average fatality rate of 6.8%. Of the 23 incidents reported in Tokyo from 1993 through 2006, only one took place in a restaurant; all others involved people catching and eating the fish. Poisonings through amateur preparation can result from confusion between types of puffer, as well as improper methods, and some may represent deliberate suicide attempts. Engelbert Kaempfer, a German physician who resided in Japan in the 1690s, reported that an unusually toxic variety of puffer was sometimes sought out by individuals who wished to take their own lives.
Much higher figures were reported in earlier years, peaking in 1958 when 176 people died. According to the Fugu Research Institute 50% of the victims were poisoned by eating the liver, 43% from eating the ovaries, and 7% from eating the skin. One of the most famous victims was the Kabuki actor and “Living National Treasure” Bandō Mitsugorō VIII, who in 1975 died after eating four servings of fugu kimo (fugu liver), the sale of which was prohibited by local ordinances at the time. Bandō claimed to be able to resist the poison, but died several hours after returning to his hotel
On August 23, 2007, a doctor in Thailand reported that unscrupulous fish sellers sold puffer meat disguised as salmon, which caused fifteen deaths over three years. About 115 people were taken to different hospitals. Fugu had been banned in Thailand five years prior to the deaths.
In March 2008 a fisherman in the Philippines died and members of his family became ill from pufferfish. The previous year, four people in the same town died and five others had fallen ill after eating the same variety of pufferfish.
In February 2009 a Malaysian fisherman died and four others were hospitalised after they consumed a meal of puffer fish when they ran out of food while at sea.
In November 2011 a two-Michelin star chef was suspended from his post at “Fugu Fukuji” restaurant in Tokyo. The chef served fugu liver to a customer who, despite being warned of the risks, specifically asked that it be provided. The 35-year-old customer subsequently required hospital treatment for mild symptoms of tetrodotoxin paralysis, but made a full recovery.Five men were poisoned at a restaurant in Wakayama in March 2015 after specifically asking for liver.
Most Japanese cities have one or more fugu restaurants. They may cluster, because of earlier restrictions, as proximity made it easier to ensure freshness. A famous restaurant specializing in fugu is Takefuku, in the Ginza district in Tokyo. Zuboraya is another popular chain in Osaka.
In South Korea, fugu is known as bok-eo. It is very popular in port cities such as Busan and Incheon. It is prepared in a number of dishes such as soups and salads, and commands a high price.
In 2003 only seventeen restaurants in the United States were licensed to serve fugu; twelve of those were in New York. Since that year, some other American restaurants offer fugu.
I am glad finally we could not find fugu close by, even thou the poisonous cases from the licensed restaurant are rare, how can you verify the license? Anyway I guess we had much more adventures rather than trying fugu, I am pretty sure my husband was very disappointed not trying itas before flying to Japan he was talking about fugu for a weeks.
Instead of fugu me and my daughter we were fishing from the boat. Superior experience, second day we tried fishing small fishes but later we decided to go and fish from the boat.
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Two Japanese guys were taking us to teh sea, we were only 2 on the boat, as none of the otehr guests signed up. The guide took our names and wrote it down in Japanese on his hand.
Here you can have a look, Joanna is first and second Dominika.
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On the beginning I was kind of surprise the way how you fish, basically you load a banch of very little shrimps and you may catch the fish to one of the few little hook.
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I was not expecting that we pull so many fishes within 3 hours.
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Many of them were too little and we had to release them, but some were pretty significant. I had a problem to pull them out not mentioning my little daughter was struggling too. We had a lot of fun by the way.
I grew up in the family where fishing was one of the hobby and entertainment. MY father loved fishing and when I was at age of my daughter I enjoyed fishing with him. Dominika first time experienced fishing with her grandpa when she was 2 years old.
Later we were fishing in the gulf of Mexico, when we lived in Texas, since that time we had no chance to fish as in Maldives fishing has been cancelled due to weather condition. This time we had enought time to enjoy.
We caught so many good fishes, nice size for sushi, the guy was able to prepare them right on the boat, so it was first in my life that I could try fish that I caught, and it was freshly preapred on the boat and served as sashimi. My dauther managed to pull kind of smaller tuna familly, it was so tasty.
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In general my daughter does not eat sashimi, some sushi, but does not like very much raw fish. Here she tried the one she pulled and she told me it was very tasty. First piece she tried without soy souce and a second one she used with soy sauce.
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I have to be honest, I have never eaten so fresh sashimi and for sure not from the fishes that I was catching by myself.
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We came back to hotel happy and I cannot say full as such fish does not provide much calories (33 calories, 1g fat per piece), but not hungry.
Before going for holiday I told myself that I am going to eat very lean food in Okinawa a lot of fish and very little carbohydrates and no sweets. Basically my plan was great, after coming to hotel, we discovered that in the price we have breakfast and lunch included, both buffet styles. Actually we could pick for the breakfast one of the 2 restaurants:
– SAILFISH CAFE
– French & Teppanyaki, FOUR SEASONS
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The above picture shows the view from four season restaurant.

My daughter and my husband preferred Four Season as there were pancakes and omelets, I liked better Sailfish Cafe, where I could find teh combination of different Asian cuisine.
No matter where we were eating breakfast, I realized liosting number and type of dishes that apparently I could eat much less, here is exmaple of the breakfast actually from Four Season restaurant:
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– Black coffee
– Salad with bitter melon (Goya) dressing
– 3 cups of fresh grapefruit juice and 1 fresh orange juice
– Meatloaf
– Lasagna
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– Baked vegetables with herbs
– Omelet with tomato sauce
– Benedict egg
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– Pancake with blueberries and whip cream and chocolate sauce
– Green Tea pancake with raspberries and whip cream and chocolate sauce
My diet plan screwed up, I am not big fun of pancakes but the adds were amazing, like raspberries, strawberries, chocolate and ice-cream or whipped cream.
For lunch we used to try a variety of dishes from buffet from SAILFISH CAFE. My few favourite were:
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– salads
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– soups
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Both you could preapre by yor own chocie in a Asian way.
– we all loved grilled chicken, with real taste of chicken
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– salmon roulade cake with moosee
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– shrimp in anion sauce
– fish in tomato sauce
– goya chanpuru
– grilled pork
– sashimi
I even do not remember how many dishes have been served and what I was eating but definitely too much, the outcome of it was in few kg more, which I am trying to loose now.
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Anyway I do not think you should take away pleasure of tasting different kind of food when being on vacation, but after coming back you need to make more efforts to loose it, no doubt.
Other restaurants we have tried were ok, for the price could be better. The most favorite one of my daughter was CORAL SEA VIEW (Bra-Deli & Barbecue):
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This one was very special because you could select your own choices of the meats, fish., seafood and grill by your own when sitting in a table the way you actually wanted. The idea of the restaurant was great and we really enjoyed it.
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The restaurant also served non alcoholic bear just for kids
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The set you have chosen either could have more meat or more fish and seafood. The restaurant was serving the German bear due to the time we were there -October Fest Celebration.
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Here is a photo how it looked grilling your own meat in a a kind of grilled build into the table, also very social way allowing gathering and eating at the same time.
The other restaurant we have tried was Steak & Lobster Grill, ANVIL HOUSE.
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It seemed to be very exclusive offering the Lobster but I have ordered my favorite Oysters on the shell first:
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and as a main course the lobster:

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my lobster was under cooked and I apparently restaurant behaved very appropriate making the new one for me, which this time was excellent.
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Let us move on to the next restaurant we have tried. The Japanese Cuisine, IRODORI.
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It was very nice Japanese style restaurant.
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The food was ok. Now it is easier for me to evaluate after trying real local Okinawa restaurant, not only hotel one, but the local one I describe the last as for me was the best in terms of price and quality, and we were there twice.
The Japanese IRODORI served mainly the Japanese type of dishes.
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The Okinawa Tofu was really excellent.
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I have ordered grilled fish, in teh menu there was a mistake as grilled fish was under the boiled dishes.
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I have not paid attention to it and the waiter brought me boiled instaed of grilled fish.
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At the end the service was good as they exchanged to the grilled fish as they had a mistake in the menu with English translation. Overall impression was good, unfortunately the food comparable to the local restaurant was just so so. The main problem was that the grilled fish was gummy, while in the local restaurant was so delicious.
Our Polish friends from Shanghai, only stayed with us first 3 days, so we managed to try other 2 restaurants with them.
With our Polish friends we tried the Sushi Bar and once local restaurant in Yamada.
The sushi bar was ok, very fresh fish and sushi. Our kids ordered grilled salmon, which is not very common for the sushi restaurant to serve but the service was so kind that actually they have decided to grill salmon for them.
WE were eating mainly sushi, salads, soup and tempura.
The best food really tasty was in the local restaurant. It was found by our friend Mike, who did the great pick.
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The Grilled Octopus ordered by my husband. I do ot like them so much at least the way of preparation in Asia makes them chewy.
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Here I ordered tempura vegetables with seafood and fish. Normally I do not order deep fried, but per my opinion tempura is a bit differently fried, taste much lighter. Traditional Japanese cooking is much simpler than that of the Western world. It is an uncomplicated way of cooking; one that emphasizes the natural taste of foods fresh from land or sea.
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Tempura is a classic example of this cuisine and is relished worldwide in the form of lightly battered and fried pieces of seafood or vegetables. Although tempura did not originate in Japan, having been brought to the island nation by Portuguese missionaries, it is the Japanese who have perfected it and elevated it to an art form. The key to great tempura lies in the ingredients and proper technique. Always use high-quality fresh ingredients whose natural flavors will be only slightly accented by cooking. Maintaining the correct heat is crucial in order to produce a golden, crispy morsel with a distinct snap and bite. Oil temperature will vary depending on what you are cooking and the size of the ingredients, but a good all-purpose temperature is between 375 and 390 degrees. Tempura chefs are said to fry by sound rather than sight, listening for the point at which the water has been cooked out of the batter and the ingredients. For home chefs, fry 1-3 minutes until the coating is slightly golden. A lacy, golden-fried coating rests in the preparation of the batter. Make just before frying. Allowing batter to stand will cause it to be heavy and lose its delicacy. Mix batter only slightly, leaving lumps and a floury ring in your bowl, to achieve the gossamer web of crust that defines good tempura. Master tempura chefs can tell the difference between the work of a five-year apprentice and a 20-year veteran, so delicate and intricate are the processes at work. These recipes are uncomplicated and straightforward but may require practice.
The difference is definitely in the oil /butter, you feel it is freshly made not several times used. The outcome is also light and fresh not heave at all.
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We also ordered something with taste similar to POlsih dish but it was kind of rice soup.
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Overall the fish was so tasty and delicious, all kinds we tried, grilled, boiled, fired, and with sauce. All of them were excellent. It reminded me the fishes in Poland where we had holidays on sea side: Kolobrzeg, Mielno and otehr places, but made to perfections.
The grilled fish was very salty.
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The style of the restaurant was with the big kind of Lobster and Crabs displayed on the walls.
After trying food in this local restaurant, the name is:
Oki Seafood Restaurant
we had tried real testy Okinawa dishes and the hotel ones were incomparable. Price wise we have paid for 7 people, JPY 25K, but we ordered much more than we could consume. IN the hotel for a dinner for juts 3 people you have to pay this much.
Overall hotel offered a lot of attraction like all kind of water sports, snorkeling, diving, banana, pedal, fast boats, big mable, jet ski, Kayaks, Haryu Boat Cruise, Big Wheel, Yacht Sailing, Coral Adventure Cruise, The black Shark Sunset Cruise, Fishing, Whale Watching Tour, some of them were really seasonal.

The dolphins were very close just belonged to hotel, and many other animals like turtles, kangaroos, goats.
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You could take a kid and go and feed them for the little ones was for free for older children you had to pay.
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If you plan vacation with kids this is the perfect place to spend holiday, kid will not be bored and will have a lot of activities. The only problem most of them are not for free and you need to pay extra.
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It would not be me if I did not try the horse riding.
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we were twice, first time on the beach, the second time just on the paddock /the horse arena.
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On the beach Dominika’s pony was laying into the sea and she had to jump off, later the pony was running so fast as he did not want to stay alone on the beach, but she still wanted to go the very next day to ride on the same pony even thou was kind of out of control. The owner gave her another pony which was easier to ride on. She was really happy of being able to horse ride, as well me.
The signature of Okinawa are the lion/dogs:
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Komainu (狛犬?), often called lion-dogs in English, are statue pairs of lion-like creatures either guarding the entrance or the inner shrine of many Japanese Shinto shrines or kept inside the inner shrine itself, where they are not visible to the public. The first type, born during the Edo period, is called sandō komainu, the second and much older type jinnai komainu. They can sometimes be found also at Buddhist temples, nobility residences or even private homes.
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Shisa (Okinawan: shiisaa) is a traditional Ryukyuan decoration, often in pairs, resembling a cross between a lion and a dog, from Okinawan mythology. People place pairs of shisa on their rooftops or flanking the gates to their houses. Shisa are wards, believed to protect from some evils. When in pairs, the left shisa traditionally has a closed mouth, the right one an open mouth. The open mouth wards off evil spirits, and the closed mouth keeps good spirits in.
From the Edo period, they started to be called “guardian dogs” in general in mainland Japan. Gender is variously assigned to the shisa. Some Okinawans believe the male has his mouth closed to keep bad out of the home, while the female has her mouth open to share goodness. Others believe the female has her mouth closed to “keep in the good”, while the male has his mouth open to “scare away the bad”
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Like the komainu (“lion dogs”), the shisa are a variation of the guardian lions (“fu dogs”) from China. The shisaa, or lion dog, is an Okinawan cultural artifact. In magic typology, they might also be classified as gargoyle beasts. They are traditionally used to ward off evil spirits.

Japanese culture is very interesting, especially to Western observers, many of whom immediately think of sushi, sumo wrestling, and samurai when they think of Japan. While these three things are very much part of Japanese culture and history, they only scratch the surface of this country and its people. At first glance, Japan appears to be a land of conflict, embracing its ancient past, while at the same time spearheading almost frighteningly futuristic technology, and the simple sushi dishes that help define the culinary landscape and history are served next to groundbreaking molecular gastronomy delights.
Roughly the size of California, this interesting country, as well as its 130 million inhabitants, refuses to lose its cultural identity among the din of smart phones and bullet trains. Today I wanted to highlight some interesting tidbits about the culture of Japan that I either read about or have seen or heard.
The literacy rate (people who can read and write) of Japan is one of the highest in the world, at almost 100%. Many think that Japan’s rigorous education system is the reason behind it. Japan’s unemployment rate is less than 4%.
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Speaking of reading and writing, there are four different writing systems found in Japan: romaji (Romanized spelling used to translate Japanese), katakana (foreign words and names, loanwords, and scientific names), hiragana (used with kanji for native Japanese words and grammar), and kanji (adopted Chinese characters).
Japan’s national sport is sumo. Dating back to at least the 8th century, sumo began as a prayer for a fruitful rice harvest, then evolved into a public sport in which two men fight in a circular ring, with one winning when the other was either knocked out of the ring, or any part of his body besides the bottom of his feet touched the ground. Sumo is a living Japanese tradition, containing ancient customs and dress.
Sumo may be the national sport, but baseball is also incredibly popular. Introduced to Japan in the 1870’s, the sport has evolved to be much like its American counterpart, with only slight differences existing in the size of the actual ball, the strike zone, and the playing field.
Though only popular in the United States for just a few decades, sushi, which may be Japan’s biggest cultural export, has been around for much longer, at least since the 8th century. What started off as a way for fish to be preserved in fermented rice evolved into the culinary delight we know and love today. The most popular fish for sushi in Japan include salmon, red tuna, and medium-fatty tuna. The most expensive sushi in Japan can be found at a restaurant in the capital, Tokyo, called Sukiyabashi Hiro, where a 15-minute meal will run you about $300-500.
Also popular in Japan is horse meat. The most popular way to serve it is raw and sliced thinly, which is called basashi, where it’s dipped in soy sauce and eaten with ginger. For the brave eaters out there, there is also a basashi flavored ice cream, which, unsurprisingly, is limited in popularity. I love horses so I would never try horse meat as for me it is like kind of cannibalism.
Here in the U.S., slurping your food, such as a soup, or noodles, is seen as annoying, and you’ll get weird looks. But in Japan, if you slurp, it’s seen as complimentary to the chef, so slurp away if you find yourself enjoying soup in Japan. Actually it is very common in China and it is very annoying to me, I find difficult to sit with others and listening this sound, even knowing it is a cultural thing. However in the hotel like I stayed people are more sensitive to other nations and the different culture so they pretend doing things that may not be well perceived by foreigners.
Important to know if you go to Japan, while slurping your soup is seen as a compliment, blowing your nose in public is frowned upon.
Taking your shoes off in Japan is a widely practiced custom, but may confuse foreign visitors. If when you enter a home, and the floor is raised about six inches, that’s an indication that you should take off your shoes and put on slippers. If the house has a floor that is covered with tatami mat, and raised only one to two inches, that indicates that you should take off your slippers. There are also special toilet slippers that must be used when going to the restroom, then removed when finished.
The concept of losing face, or being embarrassed, is a very important concept in Japan. Someone may lose face if they are insulted, criticized, or otherwise put on the spot, and only through praise and thanks can honor be regained.
Non-verbal communication is a big social indicator in Japan, and colors most conversations in both positive and negative ways. The Japanese believe that context affects the tone of a conversation, and they notice any changes in a person’s tone, posture, or facial expression. Because words can have more than one meaning, they look to a person’s physical reactions to find the real meaning of their words, which is why many Japanese speak with a non-expressive look, so that any facial tics or movements don’t send the wrong message.
Containing the highest proportion of elderly people in the world, about 23% of Japanese people are over the age of 65. Older people are revered and honored in Japan, even being the first to be served food and drinks at a meal.
There are many subtleties involved in meeting someone for the first time in Japan. One usually waits to be introduced, as it’s seen as impolite to introduce yourself. For foreigners, it’s acceptable to simply shake hands upon meeting, but the traditional form of greeting is a bow, with how far you bow being relative to the respect shown to the recipient.
As you would expect, table manners are many and stringent in Japan. Always wait to be told where to sit, and remember that the guest of honor, or the eldest guest, is usually seated at the center. Chopstick use is important and comes with its own set of rules. Never point with them, never pierce your food with them, and lay them on the chopstick rest when chewing, making sure not to cross them. Eat a little bit of everything, and make sure to not mix rice with other food, like many Westerners do – try some of the food, then the rice.
Even though it seems like a strict country, Japanese people understand that foreigners may not know about their cultural nuances, and are very understanding of any faux pas that might occur, as long as the offender is respectful. They will also usually feel a bit embarrassed with their English skills
Located in Tokyo is the Tsukiji Fish Market, which is the largest wholesale fish and seafood market in the world. There is an “inner” and “outer” market, with the inner market auctioning off seafood wholesale, and the outer market having wholesale and retail shops, selling kitchen tools, supplies, seafood, and sushi Japan has the second lowest homicide rate in the world, behind only Iceland. The homicide rate there is .50 per 100,000 people. Japan has produced 18 Nobel Prize winners, coming from the worlds of chemistry, medicine, and physics. Anime is huge in Japan, and their animated output, both for films and television, accounts for about 60% of the world’s animation. There are also around 130 schools for anime voice acting in the country.

Finally some strange things about Japan or in Japan.

The world’s shortest escalator
The world’s shortest escalator is located in the basement of More’s Department store in Kawasaki, Japan. It has only five steps and is 32.8 inches high.

Island of the gas masks
Found in the Izu islands of Japan, Miyake-jima’s most prominent feature is its active volcano, Mount Oyama, which has erupted several times in recent history. Since the most recent explosion, in 2005, the volcano has constantly leaked poisonous gas, requiring residents to carry a gas mask at all times. Sirens go off across the island when the levels of sulphur rise sharply.

Opening presents
On receipt of a gift, it is traditional custom to hesitate to open the gift until invited to do so. In the past the Japanese haven’t opened gifts in the presence of the gift giver. It is important to open the gift carefully as ripping the paper is considered rude.


Vending machines

At first glance, most Japaense vending machines aren’t much different to those found in Europe. It is their location and contents that are remarkable. You can expect to find them next to ancient temples and even at the summit of Mount Fuji, with a wide selection of goods ranging from eggs to underwear. 6. Japan is crazy about vending machines, which offers customers a multitude of convenient buys, including beer, Pringles, raw eggs, fried chicken, and even entire Smart Cars. In addition to their unusual vending machines, there are cafes that cater to very specific desires. There are ones in which customers pay to play with puppies and kittens, and there are also “cuddle cafes” in which people pay to take a nap with a stranger.

The ‘cuddle cafe’
The first Soine-ya (which means “sleep together shop”) opened last year in Tokyo, allowing male customers to sleep next to a girl for a fee. Sexual requests are not allowed, it insists. Instead the men can purchase extras such as “staring at each other for a minute” (¥1,000) and “stroking the girl’s hair for three minutes” (¥1,000).
Other unusual establishments are numerous. In an interview with Telegraph Travel, Stacey Dooley, the television presenter, recalled a trip to a Tokyo cafe “where the waitresses, who were dressed like maids, ran around singing and serving ice cream. It sounded sinister but it was all very innocent. There was another place where you could pay to have a cat sit on your lap. Your expectation is quite high when you go there because you think something is going to happen. But then you discover that the cat just sits there while you have a cup of tea.”

KFC on Christmas Eve
Japan’s culinary identity is that of as a health-conscious, sushi-loving nation, but the bread-crumbed chicken has long been a favorite in the country at this time of year.
Although Japan doesn’t traditionally celebrate Christmas, KFC outlets became popular among foreigners as they couldn’t find a whole chicken or turkey elsewhere during the festive season.
The fast-food chain followed up this trend with a highly successful marketing campaign in the 1970s. Now, it suggests customers in the country should place orders up to two months in advance to meet demand.

The ghost island
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Found around 15km from Nagasaki, Hashima was used as a coal mining facility between 1887 and 1974, with its population reaching a peak of 5,259 people in 1959. After petroleum replaced coal throughout Japan in the 1960s, Hashima was abandoned, and is now known as “Ghost Island”. A small portion of the island was reopened to tourists in 2009, and sightseeing boat trips often stop here.

Rabbit island
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Okunoshima is a small island located in Japan’s Inland Sea, that has become something of a tourist attraction due to its floppy eared population. Sources claim they were brought here during the Second World War, when the island (and the rabbits) were used to test the effects of poison gas. They have since flourished in the predator-free environment, and there are hundreds roaming free.

Hiding your thumbs
It is a widespread Japanese superstition that if a funeral hearse drives past, you must hide your thumb in a fist. ‘Thumb,’ translate directly into ‘parent-finger,’ and hiding it is considered protection for your parents.

Inemuri
In Britain, falling asleep in the office is likely to earn you a ticking off from your boss, or worse. But Japanese business culture recognizes the employee who works so hard they are forced to engage in “inemuri” – or napping on the job. Rules do apply – you must remain upright, for example – while some people even fake inemuri, to make their bosses believe they are working harder than they really are.

Mr. Kanso
This is a surprisingly popular Japanese restaurant that only serves canned food. Instead of providing a menu, those who dine there have the opportunity to select their meal from the shelves that adorn the walls and are supplied plastic cutlery to enjoy the contents of their can.

Ganguro
Ganguro, which literally translates as ‘blackface,’ is a fashion which sees girls take tanning to a new extreme. Every week they dye their skin as dark as possible and then apply huge amounts of foundation. Black ink for eyeliner, platform shoes and bleached hair completes this extremely curious fashion trend.

Naked festivals
Hadaka Matsuri is a bizarre festival involving thousands of Japanese men removing their clothes in public due to the ancient belief that a naked man has a greater ability to absorb evil spirits. Only the most intimate parts of the body are covered, using a ‘fundoshi’

Noodle slurping
Japan is a country renowned for its extremely polite mannerisms. However, one custom challenges the Western understanding of being refined. When eating noodles, slurping is essential to communicate the enjoyment of the meal. Gratitude is shown through the magnitude of the noise made during consumption

Double tooth
Unlike the majority of the world, the youth of Japan are spending considerable sums of money on attaining uneven or “snaggle” teeth. It is known as “yaeba”, which translates as “double tooth,” and is one of the country’s most recent odd fashion trends

Love hotels
These short-stay hotels, designed for amorous couples, have proven increasingly popular in Japan, where space, and therefore privacy, are at a premium. An estimated two per cent of Japan’s population visit one each day.
Love hotels can usually be identified by the offer of two different room rates: a “rest”, as well as an overnight stay. The name, and the presence of heart symbols, is also a giveaway. They are usually found close to train stations, near highways, or in industrial districts.
While the cheapest love hotels will be pretty basic, high-end establishments may offer extravagantly decorated rooms, often with bizarre themes and costumes for hire. The rooms sometimes feature rotating beds, ceiling mirrors, karaoke machines and neon lighting

The suicide forest
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Aokigahara, Aokigahara (青木ヶ原?), also known as the Suicide Forest or Sea of Trees ), is a 35-square-kilometre (14 sq mi) forest that lies at the northwest base of Mount Fuji in Japan. The forest at the base of Mount Fuji, is like something out of The Blair Witch Project. It has an historic association with demons in Japanese mythology, and is the second most popular place in the world for suicides, after San Francisco’s Golden Gate Bridge. More than 50 people took their own lives here in 2010 alone, and an annual body hunt is undertaken by volunteers. The forest is also noted for its quietness, thanks to the wind-blocking density of the trees. Hikers are advised to use plastic tape to mark their route and avoid getting lost. . The forest contains a number of rocky, icy caverns, a few of which are popular tourist destinations. Aokigahara forest is dense, shutting out all but the natural sounds of the forest itself.
A sign at the head of the main trail urges suicidal visitors to think of their families and contact a suicide prevention associatio

The capsule hotel
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The capsule hotel originated in Osaka, Japan. It features a set of extremely small capsules designed for basic overnight accommodation for those on a budget. Capsules are stacked side by side with one unit on top of another to maximise space.
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1 passenger car
Overall size of the car are really tiny, if you take \Texas size truck and comare with Japanese car, wone close to each other would look funny.
Here is the funny car for 1 person.
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toilets
Most toilets in Japan have a built-in bidet system for spraying your backside. These are known as washlets and are now the norm in homes and nicer restrooms. However, in some train stations and other public restrooms you may still find the traditional Japanese “floor toilet”. I personally find these toilets as very convenient I would install one in my house. I may not understand why to change slipper whne using restroom, but Japanese seemed top be very carefull reg. hygenic, on teh airport you see all staff using protection masks.
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Another 2 kind of weird or strange things we found in Okinawa were:
1. Kind of an night school, really night after 10pm, we were coming back from the restaurant, and you would expect your kid to be in bed to be fresh for next day school. we went to palce as kidn of post office to order a taxi, and we saw raw of cartoon wooden boxes where older kids were teaching younger ones.
I could not resist to make a photo of it:
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2. We have decided to walk back from Oki Seafood Restaurant to burn amount of food we have eaten. One friend took our kids, as it was way too far to the hotel. GPS was showing aprpox. 2h. On the way we saw another strange thing, Jurasic Park, we thought it will be something for kids, but apparently it was something for older kids, to play kind of mimi casino machines. Maybe we were not bale to enter and check further since at that time only that portion of business was open.
3. I was kind of threaten of the motorcyclist and how dfast they were cycling. The sounds of engine was so loud so you could hear from far away. It was plently of motors going back and forth thru the island. Okinawa became off-limits to the bosozoku, the noisy gangs on mo-peds, motorcycles and muscle cars who pierce the night with the cacophonous roar of loud mufflers and hair-raising races down public roads. So far, anti-bosozoku police tactics, such as setting up checkpoints at popular rally sites and videotaping gangs’ antics from unmarked police cars, have cut into the ranks of the youthful groups. Many of the members, usually in their midteens, have been swept off the streets and slapped with heavy fines and jail terms for violating traffic laws. Bosozoku is Japanese for “roaring kids.” The Japanese biker-kid gatherings were first noticed in the mid-1950s in Tokyo and Osaka, when hundreds held mass rallies, choosing as their model the anarchy of the Hell’s Angels and Marlon Brando’s antihero in the movie “The Wild Ones.” Today, membership in some bosozoku outfits is considered a tryout for Japan’s organized crime gangs, the yakuza. Through new laws and new strategies for clamping down on their activities, Japanese authorities are attempting to break the back of the bosozoku cult. Okinawa bosozoku are relatively tame compared to the gangs in mainland Japan. WE were walking back 3 of us but still as kind of scary to see all the motorcycle gangs.

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Overall impression from Okinawa really great, it is way to short to get into the country culture in 1 week, you can just ‘lick’ a bit of it.
We were coming back tan, relaxed but still with the feeling of deficiency of the Japan cultural experiences … Need to reapeat next time Tokyo

The Gerson Therapy –cure for cancer & other diseases

Hello World!
Today I wanted to write about a very important for all of us topics which as well it is about healthy long life and how to enjoy it without spending a fortune for medical treatments.
I am pretty sure that most of you had or have someone in your family who got a cancer. This is a very high probability that any of us in our life will suffer from this terrible disease. In my family my father died in age of 60 of the esophagus cancer and his father, my grandpa died at age of 58 of lung cancer. Both were much too young to die and could enjoy much longer of their lives. I wish I could find out earlier about Gerson Therapy that would cure my father. He went thru surgery which was successful, he had no therapy and the cancer was in curable stage, operational without metastasis to different part of body. After successful surgery we were full of hope but after 6 months the cancer relapsed. If I knew about Gerson therapy I would encourage him to go for it and probably today he would be alive. Now is too late but at least by promoting it on my website I can help others.
I read a lot about cancer as probably like many of you afraid it the most. I thought with like an every fear knowing it better you can actually fight with it. Same here. I truly believe in natural way of treatment. During last visit of my family in Shanghai, my husband sister, Iza told me about Gerson Therapy and send the link I am sharing here as well:

Iza told me about Anna Zarzeka who is her husband family, and actually practice the Gerson Therapy and organizes healthy sessions, holidays for the people who want clean their body and minds. She personally lost so much weight being on this therapy and got a new great outlook. She organizes events for everyone with a very reasonable costs. Well it is now in Poland only, but if getting international interest, she may expand. Even investing in a flight tickets is worth as you will not be able to find so good program for such good value, here is the link and details:

http://gersonomania.pl/en/

Poland is a beautiful country with a wonderful nature, there you can relax with an appropriate treatment and share time with other fun of Gerson Therapy –Gerso Maniacs.
Just 2 months ago before knowing about Gerson therapy I was big fun of protein diet.
Now I still believe our body needs proteins, but we need to detoxify it and keep in PH balance, for those who need curing and healing process to start needs to keep at alkaline PH > 7.4. I was promoting Dukan diet, I still think it is a way to lose weight, but Gerson Therapy not only helps to lose weight but clean your body and launches healing process in your cells. After reading and listening a lot about Gerson Therapy I will minimize amount of protein from meat and milk.
Let me introduce here Dr. Max Gerson, who was German but actually was born on the territories that belonged that time to Germany but today would be Polish.
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Max Gerson (October 18, 1881 – March 8, 1959) was a German-born American physician who developed the Gerson Therapy, a dietary-based alternative cancer treatment that he claimed could cure cancer and most chronic, degenerative diseases.
Gerson described his approach in the book A Cancer Therapy: Results of 50 Cases. The National Cancer Institute evaluated Gerson’s claims and concluded that his data showed no benefit from his treatment. The therapy is both ineffective and dangerous.
Gerson emigrated to the United States in 1936, passed his medical board examination, and became a U.S. citizen in 1942.
In the U.S., Gerson applied his dietary therapy to several cancer patients, claiming good results, but other workers found his methodology and claims unconvincing. Proponents of the Gerson Therapy believe a conspiracy headed by the medical establishment prevented Gerson from publishing proof that his therapy worked. In 1958, Gerson published a book in which he claimed to have cured 50 terminal cancer patients: A Cancer Therapy: Results of 50 Cases. In 1953, Gerson’s malpractice insurance was discontinued and, in 1958, his medical license in New York was suspended for two years. Gerson died March 8, 1959 of pneumonia.
Gerson Therapy

Initially, Gerson used his therapy as a treatment for migraine headaches and tuberculosis. In 1928, he began to use it as a supposed treatment for cancer.
Gerson Therapy is based on the belief that disease is caused by the accumulation of unspecified toxins, and attempts to treat the disease by having patients consume a predominantly vegetarian diet including hourly glasses of organic juice and various dietary supplements. Animal proteins are excluded from the diet under the unproven premise that tumors develop as a result of pancreatic enzyme deficiency. In addition, patients receive enemas of coffee, castor oil and sometimes hydrogen peroxide or ozone.
After Gerson’s death, his daughter Charlotte Gerson continued to promote the therapy, founding the “Gerson Institute” in 1977. The original protocol also included raw calf’s liver taken orally, but this practice was discontinued in the 1980s after ten patients were hospitalized (five of them comatose) from January 1979 to March 1981 in San Diego, California, area hospitals, following an outbreak of rare Campylobacter fetus infection and sepsis which was seen only in those following Gerson-type therapy with raw liver (no other cases of patients having sepsis with this microbe, a pathogen in cattle, had been reported to Centers for Disease Control and Prevention in the previous two years). Nine of ten hospitalized patients had been treated in Tijuana, Mexico; the tenth followed Gerson therapy at home. One of these patients who had metastatic melanoma died within a week of his septic episode. Many of the patients had low sodium levels, thought to be associated with the very low sodium Gerson diet.
Gerson’s therapy has not been independently tested or subjected to randomized controlled trials, and thus is illegal to market in the United States.The Gerson Institute promotes the therapy by citing patient testimonials and other anecdotal evidence. Gerson published a book discussing the alleged success of the therapy in 50 patients, but a review by the U.S. National Cancer Institute was unable to find any evidence that Gerson’s claims were accurate. The NCI found that no in vivo animal studies had been conducted.
The American Cancer Society reported that “there is no reliable scientific evidence that Gerson therapy is effective in treating cancer, and the principles behind it are not widely accepted by the medical community. It is not approved for use in the United States.” In 1947, the National Cancer Institute reviewed 10 claimed cures submitted by Gerson; however, all of the patients were receiving standard anticancer treatment simultaneously, making it impossible to determine what effect, if any, was due to Gerson’s therapy. A review of the Gerson Therapy by Memorial Sloan-Kettering Cancer Center concluded: “If proponents of such therapies wish them to be evaluated scientifically and considered valid adjuvant treatments, they must provide extensive records (more than simple survival rates) and conduct controlled, prospective studies as evidence”. In 1959, the National Cancer Institute (NCI) again reviewed cases of patients treated by Gerson. The NCI found that the available information did not prove the regimen had benefit. Cancer Research UK states that “Available scientific evidence does not support any claims that Gerson therapy can treat cancer […] Gerson therapy can be very harmful to your health.’
Safety concerns
Gerson therapy can lead to several significant health problems. Serious illness and death have occurred as a direct result of some portions of the treatment, including severe electrolyte imbalances. Continued use of enemas may weaken the colon’s normal function, causing or worsening constipation and colitis. Other complications have included dehydration, serious infections and severe bleeding.
The therapy may be especially hazardous to pregnant or breast-feeding women.

Definitely there will be opponents of this therapy but there are number of evidence that this Therapy actually works, under a proper control.

Below I share an article from Don Bradley:
‘The Killing of a Cure. The Murder of Max Gerson’
‘In the mid 1950s, after spending his entire life researching and creating a modality that practically put an end to all the major diseases of the 20th century – including cancer—Max Gerson was quietly putting together 30 plus years of his work into book form. Then along came his secretary, an efficient woman who looked after things, was just what he needed to manage his clinic, his out-patient work, new patients, and document his findings in a massive tome.

Then, just as he finished his manuscript, “miss helper” took off with it, taking the only copy he had—the original. Keep in mind, these were the days before copy machines and the like. That’s when Max got even more bad news. He found out that he was suffering from massive arsenic poisoning; a parting gift from his secretary.

Even though in advanced age, his healthy approach to curing modern diseases was enough to stave off this attack, allowing him to recreate from scratch his wonderful book:

Max Gerson: A Cancer Therapy: results of fifty cases (1958)

Once the book was published, he found that yet again, he had been poisoned by person or persons unknown. This time, the dose they slipped him was completely fatal. He was dead by the end of the year.

Dr. Albert Schweitzer said this of Dr. Gerson: “I see in Dr. Max Gerson one of the most eminent geniuses in medical history.”

This is a common theme among those great souls that come to earth at just the right time, to bring it a way out of hell, hopelessness, and despair. Every single person I know, knows of at least 10 people that have died or are dying in the last few years of cancer. In America, current cancer rates are 1 in 2 Americans.

Thirty years ago it was 1 in 16.

Fifty years ago, it was 1 in 200.

There is a way out of hell. And it is his therapy.

And I can prove it to some degree, with my own family.

Two years ago, as some long time readers recall, my son Matthew severed several nerve channels and tendons in his left hand on Christmas day. It took a week before a surgeon could be found that would work on him. In Los Angeles, where surgeons are a dime a dozen. By the time he got to him, his tendons and nerve channels had retracted up into his wrists, etc.

The surgery left him with enormous keloid scar tissues of skin, muscle, and nerves. Things were a mess. He did all the physical therapy he was told to do. But at the end of the day, he couldn’t grip anything with that hand without much pain or strength. All at the age of 16.

So, he and I agreed to put Max Gerson’s claim of eliminating and repairing tissue to the test last summer. We took some before pictures then, showing the mess.

We are going to take some after pictures and publish them.

He not only has full recovery of his hand and strength, but the massive walnut-sized lump in his hand has disappeared to the size of a pea. All nervous channel functions have been restored.

We call this a success.

God bless you Max and Charlotte Gerson. For being there.
n January 14 of 2014, I began to experience increasingly painful lower abdominal stomach cramps that showered me with lacerating pains from front to back and side to side. These increased in severity and were continuous; never letting up and within a few days had me laid out, unable to eat or sleep, and in a state of unbearable chronic pain.

Within 5 days, I could barely walk or go a few minutes before the next wave of cramps and knives laid me out panting for breath and unable to move. The slightest movement seemed to set off the next round of attacks that sometimes lasted several minutes. As anyone knows who has experienced such mind-numbing chronic pain, every second feels like a century. Then the cramps eased off a tad, and lo and behold, I found a large, hardened mass where my appendix should be. I could not eat, only drink clear juices or the like. Any attempt of food was impossible and only set off a 30 hour chain of escalating cramps, etc.

A visit to the hospital had confirmed a burst appendix, which had necrotized and had then poisoned the cecum and adjoining areas into a condition of typhlitis – the sigmoid colon had hardened and was non-functioning. The doctors wanted to operate, intending to remove the offending appendix and TEN FEET of my colon. This they assured me was necessary for my survival, as this condition was most certainly fatal in nearly all cases.

So, there I was lying on the hospital bed, thinking through my options. They could either hack me to pieces, to “save me” or what…?

Two days before, I awoke with a clear message to do the Gerson therapy. This I started at once, knowing all too well its efficacy. 4 years ago, it saved my son Matthew’s hand from surgery that had left several feet of nylon sutures in his muscle tissue and a left hand he could no longer use. For the rest of his life. The Gerson therapy fixed that and his hand looks entirely normal. Even the surgical scars have long ago disappeared.

Gerson therapy pushing out nylon sutures through the skin.

So, I told the doctors NO, I wouldn’t let them operate on me and began the therapy in earnest. That was 65 days ago.

The 3 1/2 in hardened mass is gone and the tyhplitis is 90 percent healed with the organs and cecum functioning again. No surgery and I got to keep all my stuff the good Lord gave me at birth.

I go weekly for a checkup with the doctor and this internal surgeon cannot believe that detoxing and diet can do what he has witnessed it do. I’m sure, in time, his programming will tell him that this is impossible and even he will say no such thing occurred.

Trusting in the Lord’s advice to do this therapy and the Gerson therapy itself, saved me from the endless surgery and a much reduced life. Now, even though I am still on the therapy and need a few more months to safely tie off this event, I am me again, and from the 3rd week on, was walking around, doing, being, and getting back on track with my life.

The Gerson therapy saved my life. Thank you Max and Charlotte Gerson, for being there. And thanks God I listened and obeyed and trusted His ever blessed advice”

Here you can find the Gerson Therapy Handbook, pdf. format to download:

http://gerson.org/pdfs/GersonTherapyHandbook.pdf

Gerson Contact Information:
The Gerson Institute, 1572 Second Avenue, San Diego, CA 92101
Tel. 619-685-5353; Toll-free: 1-888-4-GERSON mail@gerson.org

The Gerson Institute’s Website:
http://www.gerson.org

The Gerson Therapy is a completely dietary based protocol with coffee enemas for liver detoxification. There is no single herbal formula, no magic bullet. But just as with Rene Caisse’s Essiac Tea and Hoxey’s secret formula, it has proven effective with even the most difficult cancer cases. It is much less expensive than FDA/AMA approved cancer “cures”.

Dr. Max Gerson was ridiculed and harassed by a cancer industry that promotes expensive, harsh, even injurious treatments that don’t cure. This unjust treatment was similar to Caisse’s and Hoxsey’s plight. Neither one made much money from their humanitarian endeavors, and neither did Dr. Gerson.

The Gerson Therapy is effective for other degenerative diseases as well, mostly by restoring health and killing pathogens or cancer cells naturally. Dr. Gerson cured Albert Schweitzer of his diabetes when he was 70 years old, allowing Schweitzer to continue his difficult work until he was 90.

After Max Gerson died, Albert Schweitzer wrote that Dr. Gerson was a medical genius who .. . “achieved more than seemed possible under adverse conditions. Many of his basic ideas have been adopted without having his name connected with them.”

A Brief Gerson Therapy History

Max Gerson began his natural healing approach by treating tuberculosis in his native Germany during the 1920’s. Even then there was opposition to his work from other physicians. By chance, a woman with terminal cancer requested that Dr. Gerson treat her cancer using his tuberculosis curing methods. At first he declined. He was not sure it would work for her or even for cancer at all, and he didn’t want any more problems from the medical establishment in Germany.

But she insisted and drew up a document asserting her responsibility and indemnifying him from liability. To his surprise, she recovered completely. Then there were more cancer patients, and Dr. Gerson committed himself to the curing cancer. He left Germany as Nazism took over, continued his methods in France for a short while, and then arrived in the United States.

After practicing out of his home, he set up a clinic in upper New York state with some assistance from grateful cured patients. He published his findings and successes, which led to some attacks by the established medical community. After taking five successfully cured “incurable” cancer patients to Congress in an effort to prove his therapy’s worth in the mid 1940’s, the AMA and Big Pharma actually stepped up the attacks.

Dr. Gerson’s daughter, Charlotte Gerson, who was very involved with the Gerson Therapy and continued after her father’s death, claims that a doctor working in his clinic was a mole for the medical establishment. This same doctor later retracted positive statements about Gerson’s therapy from medical journals. During his presence, several documents were discovered to be “missing”.

Picture32

Charlotte also asserts that Max Gerson was poisoned by someone putting arsenic into his afternoon coffee. There is forensic evidence to support her claim. There was arsenic detected in his urine after he complained of stomach cramps upon drinking his afternoon coffee. The establishment claimed he died of lung cancer. According to Charlotte, there were no tumors on his lungs. His weakened condition from ingesting arsenic at his 77 years of age simply precipitated a lung infection.

Charlotte’s son and Max Gerson’s grandson, Howard Straus, has written the book Dr. Max Gerson: Healing the Hopeless. Howard had to take it to Canada for publishing since he could not find a willing publisher in the States. Even then, some passages that were very unflattering to Big Pharma, the AMA, and medical journals were removed.

The hopeless and terminally ill were who mostly came to Dr. Gerson’s clinic. It’s sadly true that most cancer patients turn to alternative methods only after AMA/Big Pharma fails, if they are still alive. Then they are considered incurable or terminal. Dr. Gerson felt that because of this, he wasn’t shut down. After all, when more money can’t be squeezed out of desperate cancer victims because they are considered incurable, there can’t be any concern over competition, right?

Howard’s book chronicles Dr. Gerson’s achievements in the face of constant adversity and ridicule. And Charlotte herself has recently co-written The Gerson Therapy, which covers the therapy’s protocol. The Gerson Institute exists today to ensure, with certification, that practitioners who have adopted Dr. Gerson’s protocol apply it correctly. They also educate those who wish to use Dr. Gerson’s methods, and they are available for questions and for educational materials.

Basic Protocol Summary of the Gerson Therapy

Max Gerson’s protocol could be divided into three major sections: (1) Heavy vegetarian juicing for enzymes and minerals with a low sodium and animal protein diet, but high in potassium (2) Detoxification of the liver with coffee enemas (3) Medication with natural supplements. This last item, (3) may be the only one that is best served by a health practitioner. The others are capable of administering by oneself at home.

Juicing (1)

It is important to select the right type of juicer for juicing, even if only for health maintenance. High speed blenders and centrifugal juicers are expensive and difficult to clean after each use. That can be discouraging. More importantly, those high speed machines destroy much of the enzyme content of the fruits and vegetables juiced.

Enzymes are even more important than minerals and vitamins. They are biochemical catalysts that function throughout the body to promote metabolism, even on the cellular level. So without enzymes, nutrients won’t fare well and metabolic waste products will stay trapped in the blood.

Low speed masticating or triturating machines are much better for cancer patients using the Gerson method. The same holds true for anyone who wishes to juice for better health and immunity, as the fruit and vegetable enzymes are preserved while removing the fiber that inhibits digestion of the nutrients in the juices.

The masticating machines have one auger shaped screw while the triturating machines have two screws that mesh together. These machines can juice even wheat grass in addition to hard vegetables and fruits, such as carrots and apples. They are easier to clean and less expensive than high speed machines! Either type will do for most purposes, although the triturating juicers are favored for Gerson cancer therapy.

The Gerson therapy advocates juicing carrots with green vegetables and apples. Carrot juice alone has a high glycemic index. Not good for blood sugar balance. Of course, these foods for juicing must be, repeat, must be, organically grown.

Root vegetables, e.g. carrots, directly suck up whatever is in the soil. So carrots from mineral deprived soil that is soaked with insecticides and petrochemical fertilizers will do more harm than good. And non-organic apples are heavily sprayed. The Gerson therapy for advanced cancer calls for considerable consumption of freshly made fruit and vegetable juices. For general health, less is required.

Liver Detoxification with Coffee Enemas (2)

The liver is an extremely important organ to detoxify, since once the liver degenerates to near collapse, death is imminent. There are methods that use olive oil and lemon juice to expel solidified fat globules, often considered gall stones, after a few days of apple juice or apples. Those methods actually clear out the gall bladder, not the liver itself. Yes, liver function is somewhat improved by cleansing the closely associated gall bladder.

But the liver itself must be really clean and healthy in order to effectively handle the body’s effort to detoxify, especially when eliminating toxic cancer cells. Using coffee enemas strikes virtually all but the most dedicated caffeine addicts as odd! However, if administered properly, the caffeine doesn’t get into the blood stream.

That’s right, caffeine. Hold the decaf please, and lose the flavoring too. Just plain coffee is the ticket. What is important, again, is using only organically grown coffee. Makes sense, right? For normal colon cleansing, one retains the liquid while lying on the left side, but for liver detox with coffee enemas, one must lie on the right side for a few minutes before expelling. This allows the coffee’s entrance into the hepatic portal of the liver.
The caffeine, theobromine and theophylline, in coffee dilate the ducts to facilitate bile flow. The palmitates in coffee increase the action of glutathione-S-transferase by 600% to 700% in the liver and in the small intestine. It is this enzyme that is responsible for the detoxification of free radicals and it’s also this enzyme that inhibits the re-absorption of the radicals.

Dr. Gerson stated in a 1956 lecture, “In addition, the liver helps to prepare the stomach juice with the help of the visceral nervous system. The liver helps to prepare the pancreas, trypsin, pepsin, lipase, the digestive enzymes – all that is regulated with the help of the visceral nervous system. The liver has many, many more very important functions. One of them is the reactivation of the oxidizing enzymes . . . It is very important to note that oxidizing enzymes are at a low level of function in cancer patients.”

Medication (3)

No pharmaceutical medications are used or even allowed from past use. Fortunately, frequent coffee enemas assuage the pain for which many advanced cancer patients are prescribed pain killers. As a doctor, Max Gerson could and would administer natural medicines by injection as well as orally.

He used high doses of potassium and extremely high doses of iodine/potassium iodide, as well as a thyroid solution to force the cancer cells into rapidly absorbing the potassium, which eventually oxidized the cancer cells. The importance of oxidizing cancer cells from within the body is a prominent Gerson theme. Cancer cells thrive in an anaerobic environment. Oxygen destroys them.

Crude liver extract and vitamin B12 for red blood cell production were injected, and a mixture of carrot and liver juice was added to the many juices that the patients drank. This served to create more oxidation in the cancer cells, while aiding their elimination from the body. Dr. Gerson had determined that even in his days, prior to 1960, the oxidizing merits of potassium in our soil and food supply were greatly diminished.

Again from Dr. Gerson’s 1956 lecture: “All this is done in the effort to restore the enteral digestion. When that functions, we add stomach juice (Acidol Pepsin) and we add pancreatin not coated. The cancer patients cannot digest the coated pancreatin. The pancreatin is given five times a day, three tablets each time. So they always have plenty of trypsin, pepsin, lipase and diastase in their systems [to help eat the tumor masses away]”.

But keep in mind that these patients were advanced cancer cases, and intense, albeit non-toxic measures had to be used. Some could not even walk into the clinic! Yet he had a high rate of success curing the “incurable” hopeless.

Conclusion

As Albert Schweitzer wrote, “Many of his basic ideas have been adopted without having his name connected with them.” That was written several years ago. Today, there are those who have used the Gerson protocol to cure their cancer and become alternative cancer treatment gurus, soliciting materials over the Internet.

There are also those who have adopted some or most of his techniques in their holistic health practices. His discoveries have spread throughout the alternative healing community. But it’s probably best to use a practitioner who has been certified by the Gerson Institute for cancer cases.

Fortunately, parts of his methodology can be used by anyone from home. It’s to our benefit to explore and utilize Dr. Max Gerson’s findings and methods now more than ever. He stated in his 1956 lecture that we are forced into a diet of dead foods that are also poisoned. Even with organically grown foods becoming more available, there are more toxins and poisons in our environment than ever before.

Thanks to the early courageous work of Dr. Max Gerson, another effective, non-toxic cure for cancer that needs more public awareness is among us. And juicing properly and detoxifying the liver effectively can be used by all of us to enhance our health and survival.

I am going also to share Dr. Coldwell’s (Dr. C), videos at the end of this article.

Dr. Coldwell is also known as one of the leading Health Freedom Fighters and his book: “The Only Answer to Tyranny” has already broken all sales records.
The IBMS® system: Instinct Based Medicine® – Founder Dr. Leonard Coldwell
“Dr. Leonard Coldwell (better known as Dr. C) or his system is the most endorsed Doctor or System in the world. “ Dr. Thomas Hohn, MD. NMD.
Dr. Coldwell has for many years, been the Key Note Speaker at the Health Freedom Expos and the Natural Cures Health Expo. During his appearances on Coast to Coast, the world’s largest radio show, Dr. C broke all previous records of listener response, the only guest to create such a response as to cause lead all related websites to become overloaded. When live on each program he generates an average 280,000 email responses from folks requesting information.
Many significant experts and Hollywood personalities worldwide endorse Dr. Leonard Coldwell or his system (IBMS®)
Just some of the Endorsements and Recognitions for Dr C:
Some of Dr Leonard Coldwell’s performances, recognitions, received endorsements and:
Dr. Coldwell was the celebrated Key Note Speaker for the “Support for the Troops” event at the Joe Riley Stadium with over 5000 attendees. His speech was broadcasted worldwide live over all Clear Channel stations. His speech was so inspiring and motivational that it was replayed countless times. The same success is true for his 1 hour radio show on talk radio. Dr. Coldwell trained the Security Staff, therapist and firefighters at the Naval Weapons Station on stress reduction, post-traumatic stress syndrome and motivation. After 9/11 Dr. Coldwell worked without payment to support World Trade Center victims and their Families, Firefighters, Police and Military.
Dr. Coldwell gave benefit seminars for the 9/11 relief fund. He closed his “Time Out Stress Reduction Center” for a period of time so that firefighters, military and police members could use the Stress reduction system at no charge. He Created the CD “Pride of America” as a benefit production for 9/11 victims. The CD was in popular demand and a huge success on many radio stations around the country. Dr Coldwell is the founder of the Foundation for Drug and Crime Free Schools and Health for Children. Dr. Coldwell received recognition and thank you letters from the White House, US President George W. Bush President Obama and the US Congress. The longest serving Mayor Joe Riley of Charleston states: Dr Coldwell is one of the nicest people I ever meet
Here you go and listen his speeches, many relates to cancer:



I would also like to introduce the other cancer treatments, herbal kind:

The Truth About Essiac
Rene Caisse and her Herbal Cancer Treatment ESSIAC

rene

On a fateful day in 1922 Canadian nurse Rene Caisse happened to notice some scar tissue on the breast of an elderly English woman. The woman said that doctors had diagnosed her with breast cancer years before. However, the woman didn’t want to risk surgery nor did she have the money for it.

The English woman had met an old Indian medicine man in the 1890s who told her that he could cure her cancer with an herbal tea. The woman took the medicine man’s advice, and consequently she was still alive nearly thirty years later to pass on this herbal remedy to Nurse Caisse.

About a year later, Rene Caisse was walking beside a retired doctor who pointed to a common weed and stated: “Nurse Caisse, if people would use this weed there would be little cancer in the world.” Rene later stated: “He told me the name of the plant. It was one of the herbs my patient named as an ingredient of the Indian medicine man’s tea!” [I Was Canada’s Cancer Nurse] The “weed” was sheep sorrel. In a 1974 letter to Dr. Chester Stock of the Memorial Sloan-Kettering Cancer Institute, Rene Caisse stated: “Who in the world would ever think to find a solution to cancer in a common meadow?”

In 1924 she decided to test the tea on her aunt who had cancer of the stomach and was given about six months to live. Her aunt lived for another 21 years, cancer free.

Rene Caisse (pronounced “Reen Case”) later gave the tea to her 72-year old mother who was diagnosed with inoperable cancer of the liver, with only days to live. Her mother recovered and lived without cancer for another 18 years.

In the ensuing years Nurse Caisse refined and perfected the original “medicine man’s” formula. She tested various herbal combinations on laboratory mice and on human cancer patients. She eventually reduced the tea to four herbs: burdock root, sheep sorrel (whole herb including the roots), slippery elm and Turkey rhubarb. She called the formula Essiac, which is her surname spelled backwards.

Rene Caisse devoted over fifty years of her life to treating hundreds of cancer patients with Essiac. So effective were her treatments that in 1938 her supporters gathered 55,000 signatures for a petition, amongst other petitions, to allow Rene Caisse to continue treatingcancer patients. A bill was introduced in the Ontario legislature to (allegedly) “authorise Rene Caisse to practice medicine in the Province of Ontario in the treatment of cancer and conditions therein”. Due to the machinations of the medical establishment, the bill failed to pass by just three votes.

However, Rene Caisse made her views known regarding this bill which would set up the “Royal Cancer Commission” to investigate all possible cancer cures. She told the press: “The people of Ontario will be paying a group of men to develop something that was developed and discovered 15 years ago. I have developed and proven a cure right here in Bracebridge, and I am running a clinic where hundreds of cancer sufferers are being treated and helped. Why then should I be asked to give my formula over to a group of doctors who never did anything to earn it?”

WHAT DID DOCTORS SAY ABOUT RENE CAISSE’S TEA?

Rene Caisse operated her cancer clinic under the supervision and observation of a number of doctors. Based on what those doctors saw with their own eyes, eight of them signed a petition to the Department of National Health and Welfare at Ottawa, asking that Nurse Caisse be given facilities to do independent research on her discovery. Their petition, dated at Toronto on October 27, 1926, read as follows:
To Whom It May Concern:
“We the undersigned believe that the ‘Treatment for Cancer’ given by Nurse R.M. Caisse can do no harm and that it relieves pain, will reduce the enlargement and will prolong life in hopeless cases. To the best of our knowledge, she has not been given a case to treat until everything in medical and surgical science has been tried without effect and even then she was able to show remarkable beneficial results on those cases at that late stage.
“We would be interested to see her given an opportunity to prove her work in a large way. To the best of our knowledge she has treated all cases free of any charge and has been carrying on this work over the period of the past two years.”
Initially, Rene was not aware of the control that the medical/pharmaceutical establishment had over governments. After the petition was delivered to the National Health and Welfare Department, she was continually threatened with arrest until she finally withdrew from public view. Unlike Nurse Caisse, the medical establishment was more interested in making money than in helping people. Essiac was cheap. It could cut into the lucrative profits from radiation, chemotherapy and surgery–treatments that often do more harm than good. Essiac is non-toxic. Rene said, “Chemotherapy should be a criminal offense.”
JFK’s personal physician, Dr. Charles Brusch, who stated: “I know Essiac has curing potential. It can lessen the condition of the individual, control it, and it can cure it.”

Dr. Ralph Moss was appointed to the Cancer Advisory Panel that evaluates alternative cancer therapies for the government. On his web site and in his book CANCER THERAPY, Dr. Moss points out that each of the herbs in Essiac has been scientifically shown to contain anticancer substances. In his “Cancer Chronicles” [www.ralphmoss.com/essiac], Dr. Moss notes Essiac’s rising popularity by comparing Essiac’s low cost to a $150,000 bone marrow transplant.

ESSIAC–MORE THAN JUST A CANCER TREATMENT

Dr. Frederick Banting, the co-discoverer of insulin became interested in Essiac and even offered Nurse Caisse research facilities to test it. According to Rene, Dr. Banting stated that “Essiac must actuate the pancreatic gland into normal functioning”. Even today diabetics are using Essiac to improve their condition and many have gone off insulin entirely.

Essiac has become widely known for its remarkable ability to boost the immune system and detoxify the body. Many people who drink Essiac tea regularly report feeling healthier with less incidence of colds and flu. Burdock, for example, has a well-established reputation for detoxification and support of the liver and organs of elimination.

BURDOCK ROOT
(Arctium lappa)
burdock-root

For centuries burdock root has been regarded as an effective blood purifier that neutralizes and eliminates poisons from the body. Burdock contains a volatile oil–especially in the seeds–that is eliminated through the sweat glands, taking toxins with it and alleviating skin problems. Burdock contains niacin, which is known to eliminate poisons from the body, including radiation. Burdock also supports the bladder, kidney and liver and has been said to dissolve kidney stones. It also contains an abundance of minerals, particularly iron. Studies have shown anti-tumor activity in burdock. Japanese scientists have isolated an antimutagenic property in burdock, which they call the “B factor”. The Japanese and Chinese grow burdock root for food as well as medicine. A memorandum from the World Health Organization revealed that burdock was active against HIV. Extracts of burdock seed have demonstrated potent anti-cancer action against leukemia. Burdock is also a component in the Hoxsey herbal cancer treatment.

SHEEP SORREL
(Rumex acetosella)

Sheep-sorrel
spring-whole-herb

Rene Caisse isolated sheep sorrel as the main Essiac herb that caused regression of metastasized cancer and reduction of tumors. She used the whole herb including sheep sorrel roots. In fact, she stated that sheep sorrel roots are a necessary part of the formula. In spite of this fact, nearly all Essiac suppliers do not include the roots.

Dr. Ralph Moss points out that sheep sorrel contains aloe emodin, a natural substance that shows significant anti-leukemic activity. Sheep sorrel contains antioxidants, is diuretic and has been used to check hemorrhages. Sheep sorrel is a traditional food of native cultures and is still served in fine restaurants along with other sorrels.

SLIPPERY ELM
(Ulmus rubra/fulva)

SLIPPERY ELM

The inner bark of the slippery elm tree is well-known for its soothing and healing properties. It reduces inflammations such as sore throat, diarrhea and urinary problems. It has been regarded as both a food and medicine. The slippery elm contains beta-sitosterol and a polysaccharide, both of which have shown [anti-cancer] activity

TURKEY RHUBARB ROOT
(Rheum palmatum tanguticum)

baldwins_20black_20root_20_20veronicastrum_20virginica_20_2_2

images

Turkey Rhubarb has been shown to have anti-tumor activity. It is diuretic, anti-inflammatory,anti-bacterial and has been used extensively to relieve constipation. It is medicinally more potent than garden rhubarb root and is more palatable.

Due to the ever-increasing popularity of Essiac, numerous entrepreneurs have jumped on the Essiac bandwagon with their own four, six, or eight-herb products. Unfortunately, Rene Caisse was very secretive. She never published the formula and it appears that she experimented with different herbal combinations. Therefore, it is understandable that there would be controversies over who has the correct formula or the best product. Curiously, ESSIAC didn’t become a trademark name until two years after Dr. Glum published the Essiac recipe. Yellow dock or garden sorrel is sometimes substituted for sheep sorrel. Imported turkey rhubarb may be irradiated, fumigated or both. So how do you know if you are buying the real, unaltered Essiac?

Many people become confused about Essiac tea after visiting various web sites with conflicting information. Unfortunately, Rene is not alive today to remind people that it’s all about “helping suffering humanity”, not money. As Rene stated in “I Was Canada’s Cancer Nurse”, “respect and love of our fellow man are more important than riches.” Sheila Snow, author of THE ESSENCE OF ESSIAC and co-author of ESSIAC ESSENTIALS and ESSIAC, THE SECRETS OF RENE CAISSE’S HERBAL PHARMACY, knew Rene Caisse personally and fortunately obtained a great deal of documentation to dispel much of the confusion about Essiac tea. Sheila Snow has passed on the Sheila Snow Essiac archive collection to Mali Klein, author of THE ESSIAC BOOK.

Essiac is truly a multi-cultural phenomenon. So here are the plain, non-commercial facts:

1) Essiac marketers often claim that Essiac is an Ojibwa Indian formula. In “I Was Canada’s Cancer Nurse” Rene Caisse referred only to “a very old Indian medicine man” without naming any specific tribe. Sheila Snow and Mali Klein have researched this issue extensively from the Essiac Archives and found that “There is absolutely no evidence to support the popular assumption that he was a member of the Ojibwa tribe. There were six different tribes living in Northern Ontario at that time, including Algonquin Anishinabeg, Cree, Cherokee, Huron, Iroquois and Ojibwa as well as the refugees from other tribes in the United States, who were fleeing north of the border from the Indian wars.”

2) Turkey rhubarb (Rheum palmatum) is native to China and Tibet, not northern Ontario, so it appears unlikely that it was a part of the original medicine man’s formula of indigenous herbs in the late 1800s. Even today turkey rhubarb has still not established itself as a wild herb of North America [North America was originally called Turtle Island before the European Invasion and subsequent Holocaust]. The Turkey rhubarb rhizome official in the British Pharmacopoeia, 1914, must be collected in China and Thibet. English-grown rhubarb is inferior to the official rhubarb in medicinal qualities. In Rene’s Caisse’s “I Was Canada’s Cancer Nurse” she stated that the original formula came from an “old Indian who showed her certain herbs growing…in the the wilds of Northern Ontario.” Nurse Caisse also used “Rheum officinale” which is often called “Indian rhubarb” because it came from Asia by way of the trade route through India. However, Turkish is better and Rene Caisse switched to Turkey rhubarb because it tastes better.

Since the modern North American diet of over-processed foods can cause chronic constipation which can promote cancer, the addition of rhubarb root in the formula appears to have been a wise one. Herbalists such as Dr. John Christopher and Dr. Bernard Jensen believed that most illnesses are due to unclean colons. Turkey rhubarb is now being grown commercially in North America, and that may very well be due to the ever-increasing popularity of Essiac tea.

It should be noted that Essiac tea is a mild colon cleanser. In severe cases of constipation and when doing a thorough colon cleanse for serious illnesses other herbs are traditionally used such as cascara sagrada, senna, aloe, ginger, cayenne and garlic. These herbs are often taken in conjunction with a formulation containing clay, charcoal, psyllium seeds, flax seeds, apple pectin, marshmallow root, fennel seed and slippery elm bark in conjunction with colon hydrotherapy.

3) Burdock and sheep sorrel are not native to North America. It appears that both burdock and sheep sorrel were brought to this continent from Europe by early settlers who then passed on their knowledge of these two herbs to the local tribes. Burdock and sheep sorrel eventually spread throughout North America where water was sufficient. Unfortunately, they are often referred to as invasive “weeds”. Rene Caisse indicated that sheep sorrel was one of the original herbs, so it appears that sheep sorrel had migrated to “the wilds of Northern Ontario” before the 1890s. Burdock could have also established itself in Northern Ontario by then.

4) Slippery elm is the only Essiac herb native to North America.

In spite of the numerous, conflicting claims as to what the original Indian “medicine” man’s formula was, no one has yet offered any verifiable evidence to settle that issue. Some claim it was a four-herb formula while others claim it was an eight-herb, six or seven-herb formula. Many of these claims state that turkey rhubarb was one of the original herbs, which did not grow “in the wilds of Northern Ontario”. Rene Caisse did experiment with a number of herbs and changed the formula through time. It does appear that she gave different Essiac tea formulas to different people to try to find the best one. She also appeared to “thrive on intrigue” to throw people off the trail to guard her secrets. Therefore, it is easy to see why so many people are marketing different versions of “Essiac” tea, all claiming to have the right one. However, she finally settled on her four-herb formula before she died. This four-herb formula was demonstrated by Rene Caisse and untold cancer patients to be an effective, health-giving remedy that has stood the test of time .

The only person Rene Caisse trusted to help her make Essiac tea was her best friend, Mary McPherson. Mary had worked alongside Rene since the 1930s and knew the formula by heart. According to Dr. Gary Glum, Mary had promised Rene never to reveal the formula to anyone. The Essiac formula might never have made it into the public domain had it not been for Dr. Glum. In 1985 he purchased the formula for $120,000 from one of Rene’s former patients.

Dr. Glum could have kept the formula secret and become very wealthy selling bottles of Essiac. However, he unselfishly released the formula into the public domain in 1988. At first he offered the formula on a video tape that he advertised in his book, CALLING OF AN ANGEL, but the feds unlawfully seized the tapes before he could sell very many of them. Dr. Glum gave out the Essiac formula and recipe free of charge to anyone who mailed him a request for the Essiac formula.

When Dr. Glum met Mary McPherson in Bracebridge, Ontario and told her what the Essiac formula was, she was more than a little surprised. According to Dr. Glum, Mary eventually revealed the formula in 1994 because it was no longer a secret, and she wanted to end the controversy over the Essiac formula before she died. Therefore, on December 23, 1994 the “Essiac” formula & recipe was officially entered into the public domain with the recording of Mary McPherson’s affidavit.

In “I Was Canada’s Canada Nurse” Rene Caisse stated one reason why she wanted to keep the formula secret: “I wanted to establish my remedy, which I called ESSIAC or my name spelled backward, in actual practice and not in a laboratory only. I knew it had no bad side affects, so it could do no harm. I wanted to use it on patients in my own way. And when the time came, I wanted to share in the administration of my own discovery.”

Another reason why Rene kept the Essiac formula secret was that she didn’t trust people to make it properly and she thought that it would be altered. For example, several years after Dr. Gary Glum published the four-herb Essiac formula, Canadian talk show host Elaine Alexander marketed an eight-herb formula, which included the four herbs that Dr. Glum published. Her marketing campaign proclaimed that Essiac’s “new name was Flor•Essence”. She subsequently died of cancer. Even today a common misconception still exists that Elaine Alexander’s formula is Rene Caisse’s authentic Essiac formula. However, Mary McPherson’s recorded affidavit settled that controversy in 1994. This eight-herb formula is actually Dr. Charles Brusch’s own formula, not Rene Caisse’s Essiac formula. Two of the herbs in this eight-herb formula were blessed thistle and kelp. Rene Caisse never used these two herbs.

Furthermore, it appears that there were unethical activities made in the marketing of Elaine Alexander’s and Dr. Brusch’s formula. Claims were made that Dr. Charles Brusch knew the formula. However, researchers Sheila Snow and Mali Klein stated in their book THE SECRETS OF RENE CAISSE’S HERBAL PHARMACY: “Considering Sheila’s 16 years’ association with Dr Brusch and his wife, and examining the evidence of the letters exchanged between them and with Mary McPherson, we must conclude that we do not believe that Rene ever gave Dr Brusch the Essiac formula. Therefore we must question any subsequent claims by people associated with Dr Brusch as having access to the original Essiac formula.” Rene Caisse told Sheila Snow on July 11, 1977: “I didn’t give it [the Essiac formula] to Doctor Brusch and I’m not giving it to anyone else.”

Rene Caisse did pass on different versions of the Essiac formula to at least four people before she died in 1978.

Every herbal formula has its own synergy and therefore creates a specific effect. Rene Caisse spent her life refining the formula with her hands-on research. No one else has done such extensive research on Essiac tea. The formula below was the final formula that she settled on after more than fifty years of experimentation and research with real cancer patients. ReneCaisse stated: “If it works, don’t change it.”

THE FORMULA

The following formula and recipe for Essiac (in italics) is a word-for-word transcription of the Essiac formula from the sworn affidavit which Mary McPherson filed with the Town of Bracebridge. The formula below is also the one which Dr. Gary Glum released to the public in 1988 when he published CALLING OF AN ANGEL: ESSIAC, NATURE’S CURE FOR CANCER.

Essiac

6 ½ cups of burdock root (cut) (upper left)
1 pound of sheep sorrel herb powdered (upper right)
1/4 pound of slippery elm bark powdered (lower left)
1 ounce of Turkish rhubarb root powdered (lower right)

Mix these ingredients thoroughly and store in glass jar in dark dry cupboard.
Take a measuring cup, use 1 ounce of herb mixture to 32 ounces of water depending on the amount you want to make.
I use 1 cup of mixture to 8 x 32 = 256 ounces of water. Boil hard for 10 minutes (covered) then turn off heat but leave sitting on warm plate over night (covered).
In the morning heat steaming hot and let settle a few minutes, then strain through fine strainer into hot sterilized bottles and sit to cool. Store in dark cool cupboard. Must be refrigerated when opened. When near the last when its thick pour in a large jar and sit in frig overnight then pour off all you [can] without sediment.
This recipe must be followed exactly as written.
Use a granite preserving kettle (10 – 12 qts), 8 ounce measuring cup, small funnel and fine strainer to fill bottles.

ADDITIONAL TIPS & INFORMATION

The preparation of Essiac is as important as the formula itself. Essiac is a decoction, not an infusion. An infusion is what people make when they put a tea bag in a cup of hot water. Generally speaking, an infusion tends to extract vitamins and volatile oils from leaves and flowers. A decoction is used to extract minerals, bitter components, etc. from hard materials such as roots, bark or seeds by boiling for a few minutes and then allowing the herbs to steep for several hours. Entrepreneurs often sell Essiac imitations in tincture form (herbs in alcohol) or in gelatin capsules; neither form is Essiac because Essiac is a tea and, more specifically, a decoction that must be made in a certain way in order to achieve the kind of results that Nurse Caisse was demonstrating. Rene Caisse did not administer Essiac herbs in capsules nor did she make it as a tincture.

People often substitute stainless steel for an enameled pot and lid. The main concern is not to use an aluminum pot. Also, be sure not to use unfiltered, chlorinated water. The formula above can be reduced to 1/2 cup of herb mix to one gallon of water. After boiling for ten minutes, let the tea steep about 12 hours. Then heat up tea to steaming, but not boiling. (Do not boil twice.) The remaining pulp can be used for healing poultices.

Don’t use cheese cloth to strain Essiac. Likewise, do not use a kitchen sieve that has a very fine mesh as this may filter out the slippery elm. Slippery elm gives the tea a slight viscous consistency when poured. If you do not notice this “slippery” consistency after refrigerating your tea, you may be using a sieve that is too fine. Don’t worry about herb particles in your Essiac; they will settle to the bottom of the jars. Some people drink the Essiac dregs (particles that settle on the bottom), others don’t. Some people give the Essiac dregs to their pets or farm animals as a health food. Many people have reported the same or similar health benefits with their pets that humans are reporting. The dregs can also be used topically as a poultice.

It is best to refrigerate the Essiac tea as soon as it has cooled. Discard the tea if mold appears on the surface or if the tea does not taste right. CLICK HERE to learn about dosage.

Make sure that the sheep sorrel you use is the small, wild variety of sheep sorrel and not a substitute like yellow dock or garden (French) sorrel. Imported turkey rhubarb root could be fumigated or irradiated. Many Essiac merchants are unaware of the quality of their herbs. The best way to insure that you’re getting true Essiac is to grow the herbs yourself. This puts you in control of product quality and takes out the commercialism. Burdock root is harvested in the fall of the first year. Slippery elm bark is wildcrafted or organically-grown and is easy to buy. Turkey Rhubarb is the only herb in Essiac that cannot be wildcrafted in the US. The Chinese use six year old turkey rhubarb roots for maximum potency.

Compare the tea color in this picture to the tea that Rene Caisse herself holds in her hand in this YouTube video:

This article is about Gersoon Therapy but I wanted to give a bit more information abiyt otehr natural kind of treatments.

Let me also give some insight about Hoxsey formula:

Hoxsey Therapy or Hoxsey Method is an alternative medical treatment promoted as a cure for cancer. The treatment consists of a caustic herbal paste for external cancers or an herbal mixture for “internal” cancers, combined with laxatives, douches, vitamin supplements, and dietary changes. Reviews by major medical bodies, including the U.S. Food and Drug Administration (FDA), the National Cancer Institute, the American Cancer Society, M. D. Anderson Cancer Center, and Memorial Sloan-Kettering Cancer Center, have found no evidence that Hoxsey Therapy is an effective treatment for cancer. The sale or marketing of the Hoxsey Method was banned in the United States by the FDA on September 21, 1960 as a “worthless and discredited” remedy and a form of quackery.
Currently, the Hoxsey Method is primarily marketed by the Bio-Medical Center in Tijuana, Mexico. Hoxsey Therapy is also marketed over the Internet; in June 2008, the FDA National Health Fraud Coordinator noted that “There is no scientific evidence that it has any value to treat cancer, yet consumers can go online right now and find all sorts of false claims that Hoxsey treatment is effective against the disease.”

Food and Drug Administration warning regarding use of the Hoxsey method, released April 1956
Hoxsey Therapy, a mixture of herbs, was first marketed as a purported cure for cancer in the 1920s by Harry Hoxsey, a former coal miner and insurance salesman, and Norman Baker, a radio personality. Hoxsey himself traced the treatment to his great-grandfather, who observed a horse with a tumor on its leg cure itself by grazing upon wild plants growing in the meadow. John Hoxsey gathered these herbs and mixed them with old home remedies used for cancer. Among the claims made in his book, he purports his therapy aims to restore “physiological normalcy” to a disturbed metabolism throughout the body, with emphasis on purgation, to help carry away wastes from the tumors he believed his herbal mixtures caused to necrotize.
Hoxsey initially opened a clinic in Taylorville, Illinois to sell his treatment, one of 17 clinics that he would eventually open. Dogged in many states by legal trouble for practicing medicine without a license, Hoxsey frequently shut down his clinics and reopened them in new locations. In 1930, Hoxsey was associated with controversial broadcaster Norman G. Baker in operating the Baker Institute in Muscatine, Iowa. The two fell out and numerous lawsuits followed, while Hoxsey was again enjoined from practicing medicine without a license.
In 1936, Hoxsey opened a clinic in Dallas, Texas which became one of the largest privately owned cancer centers in the world. At one point in the 1950s, Hoxsey’s gross annual income reached $1.5 million from the treatment of 8,000 patients. Hoxsey published several books advertising his methods and clinics including “You Don’t Have to Die: The Amazing Story of the Hoxsey Cancer Treatment” (1956), and received support from Gerald Winrod and H. L. Hunt.
The United States National Cancer Institute (NCI) and Food and Drug Administration (FDA), as well as the American Medical Association (AMA), began a series of efforts to restrict Hoxsey’s clinic operations, viewing them as providing false cures and defrauding cancer sufferers. Regarding this campaign, NCI director John Heller wrote in 1953:
Our efforts in cancer control are directed toward reduction of the intervals between onset and diagnosis of cancer, and between diagnosis and the application of effective treatment. People who fall victims to quacks are diverted from this narrow course for the best clinical management of cancer.
The American Medical Association condemned Hoxsey’s “caustic pastes” and tonics as fraudulent. In 1949, Hoxsey sued the Journal of the American Medical Association (JAMA) and its editors for libel and slander. Hoxsey won the case, but was awarded only $2; the judge concluded that since Hoxsey’s promotion of his treatment depended largely upon claims that the AMA was persecuting him, he had suffered little or no damage from the JAMA articles. A review of 400 patients treated by Hoxsey found no verifiable cures.
In 1950, Hoxsey submitted case histories of 77 patients to the National Cancer Institute (NCI), claiming that they were “fully documented with clinical records and pathological reports” and that they would demonstrate his treatment’s effectiveness. However, the NCI found that of these 77 reports, only 6 included actual tissue biopsies. Of the 2 biopsies from patients described by Hoxsey as having “internal cancer”, neither showed any evidence of actual malignancy. The NCI concluded that Hoxsey’s records did not contain sufficient information to evaluate his treatment. Hoxsey argued that it was the NCI’s responsibility to seek out the information necessary to verify his case reports, and attributed the failure to do so to a conspiracy on the part of the NCI and AMA.
In 1956, the FDA sent an investigator to Hoxsey’s clinic posing as a patient. The investigator was told by Hoxsey’s clinic that he had cancer (he did not), and that it would take a “long time” to cure him.The U.S. government banned the sale of the Hoxsey herbal treatment in 1960. Hoxsey was also forced to close all of his U.S. clinics. In 1963, Mildred Nelson, a nurse who had worked closely with Hoxsey, established the Bio Medical Clinic in Tijuana, Mexico with Hoxsey’s approval. Hoxsey himself chose this site in 1963, when his last operation in the US was shut down. Just before Nelson’s death in 1999, the clinic was taken over by her sister, Liz Jonas.
In 1967, Hoxsey developed prostate cancer, and his own treatment failed to cure it. Because he failed to respond to his eponymous therapy, Hoxsey underwent surgery and standard medical treatment. He died seven years later, in 1974.
Hoxsey herbal treatments include a topical paste of antimony, zinc and bloodroot, arsenic, sulfur, and talc for external treatments, and a liquid tonic of licorice, red clover, burdock root, Stillingia root, barberry, Cascara, prickly ash bark, buckthorn bark, and potassium iodide for internal consumption.
In addition to the herbs, the Hoxsey treatment now also includes antiseptic douches and washes, laxative tablets, and nutritional supplements. A mixture of procaine hydrochloride and vitamins, along with liver and cactus, is prescribed. During treatment, patients are asked to avoid consumption of tomatoes, vinegar, pork, alcohol,salt, sugar, and white flour products.
In 2005, the cost of initial evaluation and treatment with Hoxsey Therapy at the Bio-Medical Center in Tijuana, Mexico was reported to be between $3,900 and $5,100, though this price did not include the recommended purchase of an unspecified number of dietary supplements and 3 years of return visits.

Finally about Vitamin B-17


Foods Containing B17 (Nitrilosides)

Vitamin B17 appears in abundance in untamed nature. Because B17 is bitter to the taste, in man’s attempt to improve tastes and flavors for his own pleasure, he has eliminated bitter substances like B17 by selection and cross-breeding. It can be stated as a general rule that many of the foods that have been domesticated still contain the vitamin B17 in that part not eaten by modem man, such as the seeds in apricots. Listed below is an evaluation of some of the more common foods. Keep in mind that these are averages only and that specimens vary widely depending on variety, locale, soil, and climate.

Fruits Range*
blackberry, domestic low
blackberry, wild high
boysenberry med.
choke cherry high
wild crabapple high
market cranberry low
Swedish (lignon) cranberry high
currant med.
elderberry med. to high
gooseberry. med.
huckleberry med.
loganberry med.
mulberry med.
quince med.
raspberry med.
Seeds Range*
apple seeds high
apricot seed high
buckwheat med.
cherry seed high
flax med.
millet med.
nectarine seed high
peach seed high
pear seeds high
plum seed high
prune seed high
squash seeds med.

Beans Range*
black low
black-eyed peas low
fava high
garbanzo low to med.
green pea low
kidney low to med.
lentils med.
lima, U.S. low
lima, Burma med.
mung med. to high
shell low

Nuts (all raw) Range*
bitter almond high
cashew low
macadamia med. to high

Sprouts Range*
alfalfa med.
bamboo high
fava med.
garbanzo med.
mung med.

Leaves Range*
alfalfa high
beet tops low
eucalyptus high
spinach low
water cress low

Tubers Range*
cassava high
sweet potato low
yams low

Range*
High — above 500 mgs. nitriloside per 100 grams food
Medium — above 100 mgs. per 100 grams food
Low — below 100 mgs. per 100 grams food

Weight Loss Challenge No 2

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Weight Loss Challenge No 2

Hello All,
Today starts 90 days weight loss contest (3 months).

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If you would like to join it, here are the rules:
1. You need to register with your actual email address to this website:
www.weightlossdo.com

2. You need to make your actual photo with today date on it and send it to email address:
weightlossdo@interia.pl
stating your actual weight in the email.
I am not going to share any photos unless I get your permission.

3. You need to make same photo on November 30th and send to the same address with your weight on the day of November 30th, 2015.

4. The Winner Announcement will take place on 14th of November.

5. I will contact the Winner by email.

The Winner will get the award, which I keep as a surprise.
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Remember I am going to help with my blog to motivate everyone for weight loss.
A year ago my weight was over 160 pounds, see photo here:
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Here are the pictures now:
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So you can see it is possible and I managed to sustain my achievement from LY, as my weight today is 128 pounds.
So I lost over 30 pounds and I am still trying to loose 3 more pounds to reach 125 pounds by end of September.
I am not going to take part in this contest, no worries.
The objective is to motivate anyone who struggles for a long time like me before and show that everything is possible you just need to want and believe it.

My website will provide a healthy guidance to anyone who wish to read it, so even if you do not want to take part in the weight loss challange you may follow my blog.
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The award is just small addition to how you feel when you loose and actually even win this contest.
Do not loose this opportunity and join to compete and get satisfaction!

The prize will come from me again, I am sponsoring it like last time.
You may go and check out the post with Gloria as a Winner of the first contest, posted back in May.

Join & follow me to stay fit.
It is real competition and real prize!
Good luck and looking forward for your emails.

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You can make it!

Tour on Chinese cooking & foods

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Hello All,
I thought this blog not to be only for weight loss and healthy tips, since I live in different countries I guess it is also worth to share different culture from other countries and what people eat here how they exercise what are differences from other part of the world.
Today about food in China, and how people their spend spare time in Shanghai. Recently while family was here for almost a month we had a lot of opportunities to observe & discover Chinese culture.
Unfortunately they just left this week. I want to share a few notes from their stay as during this short stay, I tried to give them a pretty good overview of Chinese cooking, culture and meals. Me and my husband had to be at work we just had a few weekends to enjoy some of the tours they decided to go for. At the same time we had an opportunity to try a different Chinese cooking from different regions.
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I have tried to make the photos from the restaurant, as even us who stays for almost 2 years in China, we visited some places for the first time. Be ready there will be a lot of photos.
Let us have a look how we started on the airport in Katowice.
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We flu Lufthansa thru Frankfurt, and we got pretty convenient seats. After we arrived Shanghai, we all were definitely exhausted. We had no food in the fridge, so decided to go to Yasmine’s SteakhouseYS. This is my friend’s Magie restaurant, name of it is coming from her daughter name.
Peter & Mati took a burger challange, they both thought they can make it, unfortunately it is really tough.
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Mati was much closer to finish it. They had enough the burgers for the rest of the stay in Shanghai, I wonder when they try it again.
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On Saturday the 18th of July I suggested to go to Ashley in Super Brand Mall.

Ashley
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Super Brand Mall is a major shopping centre in Shanghai. Set in the prime location of Lujiazui Finance and Trade Zone, Super Brand Mall has views of Shanghai’s famous Bund. As a large scale, international urban family-oriented entertainment and shopping center developed by Shanghai Kinghill Limited, a subsidiary of the Chai Tai Group of Thailand, Super Brand Mall has 13 floors, with a total gross floor area of app. 250,000 sqm. The mall has received ISO9001 certification since 2004.

As one of the most prestigious shopping malls in East China, Super Brand Mall is well-patronized by modern family consumers and is recognized for its outstanding performance by the government and authorities. It has won the Top 10 Landmark Properties in Shanghai 2013 and 2014, Annual Owner Award by Mall China in 2011, Famous Chinese Business Brand Award and Best Shopping Center Advancement Award in 2006.

Ashley is located on the 8th floor so it has indeed a great view.
Ashley’s Steak and Salads Super Brand Mall, is in form of buffet with unlimited wine and bear. You can chooese from a great variety of seafood and other meats.
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As this was a very first experience for my family in such buffet they were delighted. It is almost impossible to try all the dishes, so you need to select what you really like. Most of the time when I am there I eat mainly seafood, lamb as well salads. They also have amazing pastas in different seafood sauce as well with black spaghetti.
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We were lucky with a pretty good weather and view on the Bund.
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The Bund or Waitan (simplified Chinese: 外滩; traditional Chinese: 外灘; pinyin: Wàitān; literally: “outer bank”) is a waterfront area in central Shanghai. The area centres on a section of Zhongshan Road (East-1 Zhongshan Road) within the former Shanghai International Settlement, which runs along the western bank of the Huangpu River, facing Pudong, in the eastern part of Huangpu District. The Bund usually refers to the buildings and wharves on this section of the road, as well as some adjacent areas. It is one of the most famous tourist destinations in Shanghai. Building heights are restricted in this area.
It is a great place to walk after the dinner, during the weekend you most probably face a crowd.
The following weekend we went to SheShan.
sheshan
The Sheshan Basilica, officially the National Shrine and Minor Basilica of Our Lady of Sheshan (Chinese: 佘山進教之佑聖母大殿; pinyin: Shéshān jìnjiào zhī yòu shèngmǔ dàdiàn) and also known as Basilica of Mary, Help of Christians is a prominent Roman Catholic church in Shanghai, China. Its common name comes from its location on the western peak of Sheshan Hill, located in Songjiang District, to the west of Shanghai’s metropolitan area.

It was previously called Zose Basilica in English (pronounced “Zoh-seh”), using the Shanghainese pronunciation of 佘山 (Sheshan). Inside the shrine, the Blessed Virgin Mary under the title of Mary Help of Christians is venerated as the patroness of the basilica, along with the recently reconstructed icon of Our Mother of Sheshan, both venerated by Chinese Catholics.
The first church on Sheshan hill was built in 1863. During the Taiping Rebellion, Jesuit missionaries bought a plot of land on the southern slopes of the hill. A derelict Buddhist monastery had stood on the site. The remaining buildings were demolished, and a small building was constructed as living quarters for missionaries, and a small chapel. At the peak of the hill (where the Maitreya hall had stood), a small pavilion was built in which was placed a statue of the Madonna.
In June 1870, unrest in Tianjin led to the burning of churches there. The Shanghai Jesuits prayed at the statue of the Madonna and pledged to build a church to her honour in return for her protection. Subsequently, construction of the church began. Wood was shipped in from Shanghai, and stone bought from Fujian. All material had to be ported to the peak by hand. The church was completed two years later. This first church was in the form of a cross, and incorporated features of both Chinese and Western architecture. A veranda was placed outside the door, with ten columns. Eight stone lions were placed before the church. In 1894, several ancillary buildings were added. These included a chapel halfway down the hill, a shrine to the Sacred Heart, the Virgin Mary, and St. Joseph. Fourteen Stations of the Cross were constructed along the path to the church.

In 1925, the existing church was found to be inadequate, and it lagged far behind other churches in Shanghai in terms of size and ornamentation. The church was demolished and rebuilt. Because the Portuguese priest and architect Ye Zhaochang (叶肇昌) was very stringent about the quality of construction, the whole project took ten years to finish, and the church was completed in 1935.

In 1942, Pope Pius XII ordained the Sheshan Cathedral a minor Basilica. In 1946, the Holy See crowned the statue of Our Lady of Zose at the apex of the tower.

During the Cultural Revolution, Sheshan Cathedral was severely damaged. The stained glass windows of the church, carvings along the Via Dolorosa, the statue atop the bell tower, and various other works of iconography were destroyed.

In the 1950s, Ignatius Kung Pin-Mei the Roman Catholic bishop of Shanghai was arrested and imprisoned for over 30 years and the Chinese government put the basilica under the control of the Chinese Patriotic Catholic Association and Chinese bishops not recognized by the Vatican, and condemned by the papal encyclical Ad Apostolorum principis.

After the end of the Cultural Revolution in 1976, the damage was gradually repaired. The statue was initially replaced with a simple iron cross, and a replacement statue was installed in 2000.
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Overall we decided to walk from subway and it took us a while, due to an extremely high temperature we were so tired that even did not have enough power to walk in the park on the hill around the church. Overall it is funny that in China we have decided to visit Catholic Church. When we entered inside the church there was a lot of Chinese people listening the recorded guide.
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After this quite long trip we came back to Shanghai Pudong to celebrate my husband’s name day. A Name Day is a tradition in many countries in Europe and Latin America that consists of celebrating a day of the year that is associated with one’s given name. The celebration is similar to a birthday.

The custom originated with the Christian calendar of saints: believers named after a saint would celebrate that saint’s feast day, or in the Eastern Orthodox tradition, the day of a saint’s death. Name days are more popular in the Catholic and Orthodox parts of Europe, as Protestant churches generally do not venerate saint.
Traditionally, name day celebrations (Polish: imieniny) have enjoyed a celebratory emphasis greater than that of birthday celebrations in Poland. However, birthday celebrations are increasingly popular and important, particularly among the young ones. Imieniny involve the gathering and socializing of friends and family at the celebrant’s home, as well as the giving of gifts and flowers at home and elsewhere, such as at the workplace. Local calendars often contain the names celebrated on a given day.
My husband name Krzysztof is only once a year on 25th of July. We both like Chinese hot pot seafood buffet.
This Seafood Buffet is in the Plaza at South Pudong Rd opposite the building my office is, so I am frequent visitor there.
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The way how this buffet offers meals, is in form of fresh sea foods that you can boil in the hot pot. Hot pot, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. I already wrote about this type of cooking in my former post.
Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter during supper time.
However this Seafood buffet offered different king of meats & seafood, you can boil in your own pot. The variety includes alive crabs, shrimps, and different kinds of shellfishes. You can eat oysters fresh, cooked or baked topped with cheese. There is a see cucumber served in a delicious couscous soup.
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The restaurant staff made also amazing cake. Usually we only have cake to celebrate birthday, but they did not know and have served cake with a candle.
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My husband had to blow out candle. It was a very nice dinner since we got VIP room, thanks to my employee who made this fantastic reservation.
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By the way a funny thing to mention, the Chinese staff was not able to write the wishes in Polish on the cake, so they have asked us to do it. Thanks to Iza, my husband’s sister she has excellent baking skills, she did a great job writing the wishes on the tort.
After the dinner we went to play in the huge game room, which is on the same floor in this building. Our Kids had so much fun, including our Big Kids -Our Husbands. Girls won so much Stuffed Animals. It was a busy day. I recommend this Seafood Restaurant, pretty amazing variety of fishes and seafood they have, and not only. On top of it the drinks non-alcohol and alcohol are unlimited, you can try Chinese White Wine -Baijiu (which basically in Poland would classify to ‘Bimber’ kind of alcohol).
Baijiu (Chinese: 白酒; pinyin: báijiǔ), also known as shaojiu, is a Chinese alcoholic beverage made from grains. It is sometimes translated as “white wine” or “rice wine”, but it is in fact a strong distilled spirit, generally about 40–60% alcohol by volume (ABV).

It is a clear drink usually distilled from fermented sorghum, although other grains may be used. Baijiu in southern China often employs glutinous rice, while northern Chinese varieties may use wheat, barley, millet, or even Job’s tears instead of sorghum. The jiuqu starter culture used in the production of baijiu mash is usually made of pulverized wheat grains.
Because of its clarity, baijiu can appear similar to several other East Asian liquors, but it generally has a significantly higher alcohol content than, for example, Japanese shōchū (25%) or Korean soju (20–45%). It is closer to vodka in strength and mouth-feel.

Moutai
Chinese liquor, which has been made for over 5000 years, is characterized by a double semi-solid state fermentation using fungi as the main microbial starter for the saccharification. This is a typical feature of liquors produced in the Far East. The brewing of Chinese baijiu mainly uses grain except for a few that use fruit.
The Chinese traditionally serve baijiu either warm[citation needed] or at room temperature in a small ceramic bottle. They then pour the baijiu into small cups. Baijiu may be purchased as a set of items consisting of bottles of baijiu, a small heater, and four to six small cups[citation needed]. The serving method and containers are similar to those used for sake and soju, though baijiu differs significantly. Baijiu is generally sold in glass or ceramic bottles and consumed in shot glasses, much like vodka. It is traditional to drink baijiu with food rather than on its own, though the latter is not uncommon. In 2007, a report in Time magazine mentioned integrating baijiu into cocktails.
Low grades of baijiu can be quite inexpensive; a bottle of roughly 250 mL (8 Ounces) may be purchased for the same price as a can of beer[citation needed]. However, higher grades, which are often aged for many years, often have prices which are artificially manipulated due to the custom of gifting valuables[citation needed]. The highest grade of Wuliangye retails for CN¥26,800 (US$3,375).Some popular varieties of baijiu include Moutai, kaoliang, erguotou, Luzhou Laojiao, and Wuliangye.
baijiu
Unlike huangjiu, which has a wide variety of classification methods, baijiu are grouped primarily by their fragrance. Baijiu has a distinctive smell and taste that is highly valued in Chinese culinary culture. Connoisseurs of the beverage focus especially on its fragrance.

“Sauce” fragrance (醬香, jiàngxiāng): A highly fragrant distilled liquor of bold character, named for its similarity in flavor to Chinese fermented bean pastes and soy sauces. To the Western palate, sauce fragrance baijiu can be quite challenging. It has large amounts of ester compounds, which in combination with the ethanol in the liquor, imparts a sharp solvent-like note. To the initiated, it is quite delicious and is considered the perfect complement for fine preserved and pickled foods (醬菜, jìangcài). This class is also referred to as “Mao-scented” (茅香), after the best known liquor of this class, Moutai.
Thick fragrance (濃香 or 瀘香, nóngxiāng or lúxiāng): A class of distilled liquor that is sweet tasting, unctuous in texture, and mellow, with a gentle lasting fragrance contributed by the high levels of esters, primarily ethyl acetate. Most liquors of this class are made using Aspergillus type starters. An example of this type of liquor is Wuliangye from Yibin.
Light fragrance (清香 or 汾香, qīngxiāng or fēnxiāng): Delicate, dry, and light, with a delectable mellow and clean mouthfeel. The flavours of this distilled liquor is contributed primarily by ethyl acetate and ethyl lactate. An example of this kind of liquor is Fenjiu (汾酒, fénjiǔ) from Shanxi.
Rice fragrance (米香, mǐxiāng): The character of this class of liquor is exemplified by baijiu distilled from rice, such as Sanhuajiu (三花酒) from Guilin. This type of liquor has long history and is made using Rhizopus spp.-type starters (the Chinese “little starter”). It has a clean mouth-feel and is slightly aromatic aroma, dominated by ethyl lactate with lesser flavour contributions by ethyl acetate.
Honey fragrance (蜂香, fēngxiāng): A class of distilled liquor with the fragrance of honey. Liquors of this class are subtle in flavour and sweet in taste.
Layered fragrance (兼香 or 復香, jiānxiāng or fùxiāng): A class of distilled liquors that contain the characters of sauce-, thick-, and light-fragrance baijiu. As such, liquors of this class vary widely in their aroma, mouth-feel, and dryness. An example of this type of liquor is Xifengjiu from Fengxiang County in Shaanxi.
Types of baijiu
Unflavored:
Yanghe (洋河, yánghé): Yanghe Daqu was first made in the Sui and Tang dynasties. It began to flourish in the Ming and Qing dynasties, and was presented as tribute to Qing royals. After the founding of the country, the famous liquor was able to be enjoyed by citizens across the nation. Carrying on millennia of traditional craftsmanship, Yanghe Daqu uses only the highest quality sorghum as a base, and only the best wheat, barley and peas as high-temperature fermenting agents.
Fenjiu (汾酒, fénjiǔ): this liquor dates back to the Northern and Southern Dynasties (AD 550). It is the original Chinese sorghum baijiu. Alcohol content by volume: 63–65%.
Erguotou (二锅头, èrguōtóu, lit. “head of the second pot”) is a strong, clear distilled liquor. It is often inexpensive and thus particularly popular among blue-collar workers across northern and northeastern China. It is probably the most commonly-drunk baijiu in Beijing and is frequently associated with that city. Red Star (红星, Hóngxīng) is a popular brand.
Luzhou Laojiao (泸州老窖): Luzhou Laojiao is one of the most popular liquors within China, with history extending over 400 years. It is famed for the quality of its distillation along with its unique aroma and mouth-feel, the latter of which is due to the unique clay used within the brewing environment, which infuses the spirit with the taste it is so renowned for.
Kaoliang (高粱酒, gāoliángjiǔ): Kaoliang is an old spelling for the Chinese word for a specific type of sorghum. The liquor originates from Dazhigu (大直沽, located east of Tianjin), first appearing in the Ming Dynasty. Nowadays, Taiwan is a large producer of Kaoliang. Alcohol content by volume: 54–63%.
Daqujiu (大麴酒, Dàqūjiǔ): Originally from Sichuan, with 300 years of history. This liquor is made with sorghum and wheat and is fermented for a long time. Alcohol content by volume: 52%.
Shuangzhengjiu (雙蒸酒, shuāngzhēngjiǔ, lit. “double-distilled liquor”) and Sanzhengjiu (三蒸酒, sānzhēngjiǔ, lit. “triple-distilled liquor”): two varieties of rice wine from the area of Jiujiang in Jiangxi, made by distilling twice and three times respectively. Alcohol content by volume: 32% and 38–39% respectively.
Wuliangye (五粮液, Wǔliángyè) is a strong, aged distilled liquor produced in the city of Yibin in southern Sichuan. Its factory includes a Liquor History Museum on its grounds.Wuliangye uses five grains (sorghum, rice, glutinous rice, corn, wheat) as its raw material, hence the name “Five-Grain Drink”. The water which is used to brew Wuliangye is from the middle of Min River.
Jiugui or Sot (酒鬼, jiǔguǐ, lit. “drunk ghost” or “drunkard”) is a clear distilled liquor made from spring water, sorghum, glutinous rice, and wheat. It is produced by the Hunan Jiugui Liquor Co., Ltd. in the town of Zhenwu near Jishou in the Xiangxi Tujia and Miao Autonomous Prefecture in the western part of Hunan. It ranges from 38% to 54% alcohol by volume.
Gujinggongjiu(古井贡酒, gǔjǐinggongjiu, lit. “Tradition liqueur from well”) is a traditional Chinese liqueur made from water from a well in Bozhou, Anhui Province. The history began in Southern and Northern dynasty (AD196), people lived in Bozhou found that there was an old well that produced very clean and sweet, so they started use the water to produce the tea and liqueur. Then, it was famous in ancient China so people contributed this liqueur to the king, Xie Liu who is the emperor of Han. It is produced by the Bozhou Gujinggongjiu Liquor Co., Ltd. at Anhui Province. It ranges from 38% to 50% alcohol by volume.
Flavored:
Mei Kuei Lu Chiew (玫瑰露酒, méiguīlujiǔ, lit. “rose essence liquor”): a variety of Kaoliang distilled with a special species of rose and crystal sugar. Alcohol content by volume: 54–55%.
Moutai (茅台, Máotái): this liquor has a production history of over 200 years, originally coming from the town of Maotai in Guizhou. It is made from wheat and sorghum with a unique distilling process that involves seven iterations of the brewing cycle. This liquor became known to the world after winning a gold medal at the 1915 Panama-Pacific Exposition in San Francisco, California. Mao Zedong served Moutai at state dinners during Richard Nixon’s state visit to China, and Henry Kissinger once remarked to Deng Xiaoping that, “if we drink enough Maotai, we can solve anything”.Alcohol content by volume: 54–55%.
Osmanthus wine (桂花酒) is a distilled liquor flavored with sweet osmanthus flowers. Its alcohol content is 17–18%.
Wu Chia Pi Chiew (五加皮酒, Wǔjiāpíjiǔ): a variety of Kaoliang with a unique selection of Chinese herbal medicine (including Angelica sinensis) added to the brew. Alcohol content by volume: 54–55%.
Yuk Bing Siu Zau (玉冰燒酒, Yùbīng Shāojiǔ) or roulaoshao (肉醪燒, ròuláoshāo): a Cantonese rice liquor with over 100 years of history, made with steamed rice. After distillation, pork fat is stored with the liquor but removed before bottling. Its name probably derives from the brewing process: in Cantonese, “jade” (yuk) is a homophone of “meat”, and bing means “ice”, which describes the appearance of the pork fat floating in the liquor. Cantonese rice wine breweries prospered in the Northern Song Dynasty, when the Foshan area was exempted from alcohol tax. Alcohol content by volume: 30%.
Sanhuajiu (三花酒, Sānhuājiǔ, lit. “Three Flowers Liquor”):photo a rice liquor made in Guilin with allegedly over a thousand-year history. It is famous for the fragrant herbal addition, and the use of spring water from Mount Xiang in the region. Alcohol content by volume: 55–57%.
Chu Yeh Ching (竹葉青酒, zhúyèqīnqjiǔ, lit. “bamboo-leaf green liquor”):this sweet liquor, produced in Shanxi, is fenjiu brewed with a dozen or more selected Chinese herbal medicines. One of the ingredients is bamboo leaves, which gives the liquor a yellowish-green color and its name. Its alcohol content ranges between 38 and 46% by volume.
To Mei Chiew (荼薇酒, túwéijiǔ) is a Cantonese liquor produced in Xiaolan Town near Zhongshan in Guangdong. It is made from rice wine, with added to mei flowers and crystal sugar syrup. Aged for more than one year. 30% alcohol by volume.
Pi Lu Chiew (碧綠酒, bìlǜjiǔ, lit. “jade green liquor”):[30] From Wuhan, this liquor is infused with Chinese medicinal herbs and sugar.
Imperial Lotus White Chiew (御蓮白酒, Yàlián báijiǔ): This is a variety of Kaoliang infused with twenty medicinal herbs. It was first produced for the Chinese royal family in 1790.
Chajiu (茶酒, chájiǔ, lit. “tea liquor”) is a product of fairly recent origin. It consists of Kaoliang flavored with tea leaves and hawthorn berries. It is usually a light reddish-brown in color (similar to oolong tea) and varieties made with oolong, green, and black tea are available. Chajiu is produced by several manufacturers, primarily in the Sichuan province. Although the strength differs according to the brand and variety, chajiu ranges between 8% and 28% alcohol by volume.

On Friday 31st of July with my Polish friend from work we decided to go to first to have a drink on top floor at Grand Hyatt Hotel:
Grand Hyatt

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We went on top floor and kids had to stay in the Patio Lounge.

Beneath the breathtaking atrium spiraling 33 floors up to the building’s crown, Patio Lounge makes for a spectacular setting for afternoon tea or drinks.

Located on the 56th floor, Patio Lounge at Grand Hyatt Shanghai owes its soothing atmosphere to the warm glow of polished quartz columns and the dazzling display of high-speed lifts in their glass enclosures.

The Grand Hyatt Shanghai is a hotel located in Shanghai, China, in the Pudong area, the financial hub of the city. The 548-room hotel occupies the 53rd to 87th floors of the 88-story Jin Mao Tower. The hotel was the highest hotel in the world until the Park Hyatt opened in the neighbouring Shanghai World Financial Center. The hotel features a dramatic 33-story atrium, one of the highest in the world.

The hotel offers spectacular views of The Bund, a stretch of historical buildings restored to their former glory, along the famous Huangpu River. 18 different room styles are offered, all boasting marble baths, headboards enscribed with handwritten Chinese calligraphy and some with large Terra Cotta replica horses.

Additionally, the world’s longest laundry chute runs down the full length of the tower to the basement, and incorporates buffers to slow down the laundry during its descent. The Hyatt’s famous barrel-vaulted atrium starts at the 56th floor and extends upwards to the 87th. Lined with 28 annular corridors and staircases arrayed in a spiral, it is 27 m in diameter with a clear height of approximately 115 m.

The hotel floors also feature:

53/F: The Piano Bar, a jazz club.

54/F: The hotel lobby and Grand café, served by an express elevator from the tower’s ground floor.

55/F: Canton, a high-end Cantonese restaurant that takes up the entire floor.

56/F: On Fifty-Six, a collection of restaurants including The Grill, the Italian Cucina, the Japanese Kobachi, and the Patio Lounge, which is located at the base of the atrium.

57/F: Club Oasis, a fitness club featuring what was once the world’s highest swimming pool.

83/F: Grand Club

The top floor bar has amazing view, only adults allowed.
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We had some nice drinks there, and actually quite amazing view. Since we planned to go to the restaurant afterwards, we could not stay longer to see sunset. Anyway it was a great experience to have a great overview for Shanghai.
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From the Hyatt Hotel we went to another ZijinShan hotel to dry Chinese Duck.

China is famous of the duck cooking and preparing it in different ways.
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The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the skin is served dipped in sugar and garlic sauce. The meat is then served with steamed pancakes (simplified Chinese: 春饼; traditional Chinese: 春餅; pinyin: chūn bǐng), spring onions and sweet bean sauce.
We have chosen the ZijinShan Hotel:
东方路778号紫金山大酒店3楼
3rd floor, ZijinShan hotel, No 778, Dongfang Road.
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Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named “Shaoyazi” (燒鴨子), was mentioned in the Complete Recipes for Dishes and Beverages (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector of the imperial kitchen. The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty, and by then, Peking Duck was one of the main dishes on imperial court menus. The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416.

By the Qianlong Period (1736–1796) of the Qing Dynasty, the popularity of Peking Duck spread to the upper classes, inspiring poetry from poets and scholars who enjoyed the dish. For instance, one of the verses of Duan Zhu Zhi Ci, a collection of Beijing poems was, “Fill your plates with roast duck and suckling pig”. In 1864, the Quanjude (全聚德) restaurant was established in Beijing. Yang Quanren (楊全仁), the founder of Quanjude, developed the hung oven to roast ducks. With its innovations and efficient management, the restaurant became well known in China, introducing the Peking Duck to the rest of the world.

By the mid-20th century, Peking Duck had become a national symbol of China, favored by tourists and diplomats alike. For example, Henry Kissinger, the Secretary of State of the United States, met Premier Zhou Enlai in the Great Hall of the People on July 10, 1971, during his first (secret) visit to China. After a round of inconclusive talks in the morning, the delegation was served Peking Duck for lunch, which became Kissinger’s favourite. The Americans and Chinese issued a joint statement the following day, inviting President Richard Nixon to visit China in 1972. Following Zhou’s death in 1976, Kissinger paid another visit to Beijing to savor Peking Duck. Peking Duck, at the Quanjude in particular, has also been a favorite dish for various political leaders ranging from Cuban revolutionary Fidel Castro to former German chancellor Helmut Kohl.
It is amazing to see how the duck is cut and served. We again had a chance to sit in VIP room where the waiters came with whole duck to cut it in front of us and serve it.
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On Saturday we went to see water city in Zhujiajiao, some kind of Chinese Venice. Another one is Zhouzhuang.
We visited Zhujiajiao.
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Zhujiajiao is an ancient town located in the Qingpu District of Shanghai. The population of Zhujiajiao is 60,000. Zhujiajiao is a water town on the outskirts of Shanghai, and was established about 1,700 years ago.
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The village prospered through clothing and rice businesses. Today, old historical buildings such as rice shops, banks, spice stores and even a Qing dynasty post office can still be found.
Zhujiajiao has many sights of historic interest, such as Fangsheng Bridge, Kezhi Garden and the Yuanjin Buddhist Temple.
However, recent overdevelopment threatens the village’s authenticity – most notably the current (2012) conversion of its people’s square into shops and the large-scale shopping and entertainment complexes being constructed in and around the Old Town.
This was really great trip, we had time to walk thru the small, tiny streets, and chance to see great amount of Chinese souvenirs. We stayed in the cafe to have some tea & coffee, as well the cold drinks.
At the end we decided to try local Chinese food.
The town is also famous for its cuisine, particularly green soy beans, Zarou, lotus roots and other foods.[
Because of its large number of waterways, much of Zhujiajiao’s transport is by boat.
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On the way back we found a great shop with bras. We could not pass by, so we spend some money there, unfortunately not enough since we were time limited and had to run to catch up bus.
Overall we noticed that prices in Shanghai are much higher than in small villages even tourist ones.
So almost the last week, of our family stay in China.
Mati had birthday on 4th of August, so we planned the birthday in as we name this unique restaurant -‘Mask Restaurant’ because of show it has.
地址: 浦东新区 东方路738号裕安大厦3楼(近张杨路)
电话: 021-58209866 021-58207668
We all dressed into the traditional Chinese clothes for that day.
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Bian Lian (simplified Chinese: 变脸; traditional Chinese: 變臉; pinyin: Biàn Liǎn; literally: “Face-Changing”) is an ancient Chinese dramatic art that is part of the more general Sichuan opera. Performers wear brightly colored costumes and move to quick, dramatic music. They also wear vividly colored masks, typically depicting well known characters from the opera, which they change from one face to another almost instantaneously with the swipe of a fan, a movement of the head, or wave of the hand.
Face-changing, or “biàn liǎn” in Chinese, is an important subgenre of Chinese Sichuan opera. The secret of the face change has been passed down from one generation to the next within families. Traditionally only males were permitted to learn Bian Lian, the theory being that women do not stay within the family and would marry out, increasing the risk the secret would be passed to another family. Controversially, a Malaysian Chinese woman named Candy Chong has become a popular performer after learning Bian Lian from her father. Another female performer is Du Li Min, who teaches a workshop in Kuala Lumpur with her Husband Bian Jiang.

In a 2006 interview, Sichuan Opera performer Wang Daozheng said the secret of Bian Lian leaked out during the 1986 visit of a Sichuan Opera troupe to Japan. Wang laments the leak of this Chinese traditional secret performance art and is concerned that non-Chinese performers in Japan, Singapore, South Korea and other countries are not well-trained. Wang argues that Bian Lian is one of the traditional arts protected by Chinese secrecy laws but officials of the Ministry of Culture of the People’s Republic of China have stated that this is not true.

In 2003, Hong Kong pop star Andy Lau allegedly offered to pay Bian Lian master Peng Denghuai 3,000,000 yuan (ca. US$360,000) in order to learn the techniques. Although Lau did learn the techniques from Peng, both deny any money changed hands. Knowing the secret does not make it easy and thus far, Andy Lau has only learned how the masks are changed so quickly, but has not yet mastered the technique.

Historically, Bian Lian had rarely been seen outside of China because non-Chinese were not permitted to learn the art form, but since the mid-2000s it has been performed occasionally in international mass media and at Chinese themed events. Juliana Chen performed on The World’s Greatest Magic television special with a brief black-light performance of Bian Lian. Michael Stroud, (as The Magique Bazaar) performed Bian Lian on America’s Got Talent. Bian Lian was also featured on Penn & Teller’s Magic and Mystery Tour. In San Francisco, Bian Lian was featured at the China Town Autumn Moon Festival 2010–2012 and at the Miss National Asia 2011 and 2012 beauty pageants. United Airlines presented Bian Lian to celebrate their inaugural flight to Chengdu, the provincial capital of Sichuan province where Bian Lian originated.

Since the cultural basis of the opera are not well known outside of China, international performers have been making efforts to inform and increase the entertainment value for Westerners who do not know the context and meaning of the different faces.
Four ways of face-changing::

Blowing Dust (simplified Chinese: 吹脸)
The actor blows black dust hidden in his palm or close to his eyes, nose or mouth, so that it obscures his face.
Beard Manipulation (simplified Chinese: 髯口功夫)
Beard colours can be changed while the beard is being manipulated, from black to grey and finally to white, expressing anger or excitement.

Pulling-downing Masks (simplified Chinese: 扯脸)
The actor can pull down a mask which has previously been hidden on top of his head, changing his face to red, green, blue or black to express happiness, hate, anger or sadness, respectively.

Face-dragging (simplified Chinese: 抹脸)
The actor drags greasepaint hidden in his sideburns or eyebrows across his face to change his appearance.

The Change Mask Show is mostly common to be presented in Sichuan Restaurants.
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Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/; Chinese: 四川菜; pinyin: Sìchuān cài or Chinese: 川菜; pinyin: Chuān cài) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.

Sichuan in the Middle Ages welcomed Near Eastern crops, such as broad beans, sesame, and walnuts, and starting in the 16th century its list of major crops was lengthened by New World newcomers. The characteristic chili pepper came from Mexico, but probably overland from India or by river from Macao, replacing the spicy peppers of ancient times and complementing the Sichuan pepper (huajiao). Other newcomers from the New World included maize (corn), which largely replaced millet; white potatoes introduced by Catholic missions; and sweet potatoes. The population was cut by perhaps three quarters in the wars from the Ming to the Qing dynasty and settlers from nearby Hunan province brought their cooking styles with them.
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Sichuan is colloquially known as the “heavenly country” due to its abundance of food and natural resources. One ancient Chinese account declared that the “people of Sichuan uphold good flavor, and they are fond of hot and spicy taste.”Most Szechuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. Szechuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic, and salty. Szechuan food is divided into five different types: sumptuous banquet, ordinary banquet, popularised food, household-style food, and food snacks. Milder versions of Sichuan dishes remain a staple of American Chinese cuisine.

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Sichuan’s geography of mountains and plains and location in the western part of the country has shaped food customs. The Sichuan Basin is a fertile producer of rice and vegetables, while a wide variety of plants and herbs prosper in the upland regions, as well as mushrooms and other fungi. Yoghurt, which probably spread from India through Tibet in medieval times, is consumed among the Han Chinese, a custom which is unusual in other parts of the country. Unlike sea salt, the salt produced from Sichuan salt springs and wells does not contain iodine, leading to goiter problems before the 20th century.

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Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy owing to heavy application of chili oil. The Sichuan pepper (Chinese: 花椒; pinyin: huājiāo; literally: “flower pepper”) is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a “tingly-numbing” (Chinese: 麻; pinyin: má) sensation in the mouth. Also common are garlic, chili peppers, ginger, star anise, and other spicy herbs, plants and spices. Broad bean chili paste (simplified Chinese: 豆瓣酱; traditional Chinese: 豆瓣醬; pinyin: dòubànjiàng) is also a staple seasoning. The region’s cuisine has also been the source of several prominent sauces widely used in Chinese cuisine in general today, including yuxiang (魚香), mala (麻辣), and guaiwei (怪味).

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Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques.

Pork is overwhelmingly the major meat. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy. Szechuan cuisine also utilizes various bovine and porcine organs as ingredients, such as intestine, arteries, the head, tongue, skin, and liver, in addition to other commonly utilised portions of the meat.

Rabbit meat is also much more popular in Sichuan than elsewhere in China, with the Sichuan Basin and Chongqing estimated to consume some 70 percent of China’s rabbit meat consumption.
We wanted to try the rabbit dish but unfortunately was snot available. Instead my husband ordered Yak Penis and he did not tell us until all of us had a try. For those who does not know what is Yak. The yak is a long-haired bovid found throughout the Himalaya region of south Central Asia, the Tibetan Plateau and as far north as Mongolia and Russia. Most yaks are domesticated Bos grunniens.
Yak
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Overall we have ordered a lot of dishes but as Sichuan is very spicy some of the dishes were imposible to eat. I like spicy food, but some of the dishes served were even for me very spicy.
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We brought with us Birthday Cake as no option to order from menu.
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Some other sweet options were not suitable, like the one on pictures here:
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Mateusz had a great Birthday I guess. We were singing Happy Birthday in 3 langauages -Polish, Chinese & English.

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with the Mask Show at the end of our dinner.
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On 7th of July, Friday our friend Michael, offered to make for us Gumbo.
Gumbo
Gumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.
He cooked so delicious that no leftover.

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Gumbo

On Saturday I cooked shrimp risotto. On Sunday we went for lunch to try sushi & sushi-mi.

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The last dinner we planned in my favorite restaurant I love you.
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I love I love you! Why? Because this restaurant serves North China meals, which are very close to Polish dishes.

Northeastern Chinese cuisine (simplified Chinese: 东北菜; traditional Chinese: 東北菜; pinyin: Dōngběi cài) is a style of Chinese cuisine in Northeastern China. Many dishes originated from Manchu cuisine. It relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation, and pickled cabbage (suan cai) is traditionally made by most households in giant clay pickling vats. Unlike southern China, the staple crop in northern China is wheat and it supplies the majority of the starch found in a northern Chinese diet where it is found in the form of noodles and steamed bun.

Northern Chinese food is dominated and set apart in China by wheat-flour foods: noodles, dumplings, steamed buns, pancakes. Rice is still eaten as a staple in the north, but not as singularly as in the south where wheat is not grown. Shandong Cuisine is the closest to Northern Cuisine among China’s Eight Classic Regional Cuisines.

Dumplings are nothing else but very close to Polish Pierogi, we also use sour cabbage and pickles. We do make ‘Flaki’ which is done from cow stomach, and we also make Polish Golonka -pigs leg, were in this restaurant they are served with potatoes and sour cabbage.

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The North is also known for its plainer and more limited range of foods, due to limits in what can be grown in the colder climate, which is similar to northern Europe or Northern USA/Southern Canada. Northern food is starchy, with root vegetables, and beef, lamb, duck, scallions, leeks, and garlic featuring strongly. The range of fruits is much less than in the South.

Northern Chinese cuisine is often split into Northeast cuisine and Northwest cuisine, but though each has its particular foods, the overall theme is the same, so they are covered together here. The major differences are the pulled noodles, made only in the Northwest, and the steamed buns and dumplings, which are more a specialty of the Northeast.

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Dishes like pickled cabbage and other pickles show a Korean influence in the Northeast. The Manchu people, China’s northeastern minority, who controlled China during the Qing Dynasty (1644–1911), have contributed many dishes and snacks to the Northeastern style, including sachima a Manchu sweet that can now be found packaged in cuboid bars in shops all over China.

Xinjiang’s Muslim dishes feature more and more prominently the further northwest you go in China. Gansu is the province around which the halal cuisine style and Northwest Chinese cuisine style meet.

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After this great dinner we went to my office to play a billiard.
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As you can see the billiard table can be used in many different ways.
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After this big dinner me & Iza decided to walk back home around 7km. We actually were walking both ways that day > 14km.
During their stay I encouraged Iza to walk a lot and she lost over 4 kg while we were not dieting at all. She just stared to walk instead of going by taxi. She admitted that just walking every day around 7 -10km helps to loose weight.
I was also walking quite a lot during last month, when checking on my health apps. daily average I did 9.5 km during the last week, and 8.3 km is my monthly average.

Coming next in my post actual tips how to monitor weight & calories in take and stay fit …