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Fantastic! Thank you
Thank you so much. Never occurred to me to scroll down for tools. Too used to regular internet where it's all at the top. Hey, I guess you CAN teach an old dog new tricks
If you go into your account and look under tools, you will see a clickable option to advance a day.
If you make a mistake, you can go back a day.
You can also advance a week.
I hope this helps.
LeAnn
There are some exercise articles, in the articles section.
You can also check out the Enlita exercises under My Tools, then Enlita Exercise Workouts.
If you have any more questions, let me know.
LeAnn
Okay, I looked back at the menu for week 1 and I think I see your question under meal 5 which includes "12 ounces turkey, ham, and/or roast beef slices".
I personally choose not to eat red meat, so I can't help you too much with personal experience on how to cook a roast. Although when I did a quick web search on google with "cooking a roast", lots of entries came up with instructions.
Slices of turkey or chicken can be taken off of a white meat breast of poultry. These are very easy to find in a regular grocery store. Organic is best - then you know you aren't getting artificial additives, preservatives, or hormones. Same goes for the red meat (grass-fed is better). You could also try ground lean red meat if the roast is unfamiliar to you.
All the best with your meal preparation!
Dr. Marci Scott
I just received an email from Dr. Pearsall that answers many of your questions. On the chance that you are not signed up to receive these emails, I thought I'd pass it along!
HCG TELESEMINAR
Last night we had 67 attendees on our teleseminar with Dr. Arlan Cage on HCG therapy.
We had a few technical problems, some people (like my own mother) couldn?t call in and for some reason I could not see any questions in the Q & A section during the seminar. Today when I logged into the teleseminar website, I have 30 questions listed! Arrrgh! I can not understand why didn?t they show during the teleseminar?
I am going to take these questions plus the ones that were asked during the teleseminar and get them answered in a special report that will be available by next Friday.
**If you have any questions about HCG Therapy, please email support@enlita.com and our support person Leann will compile them all into a document for Dr. Cage and I to answer.
The teleseminar was packed full of information and people asked great questions but we ran out of time. Ninety minutes was not enough to cover everything you need to know to do this on your own. So if you want more information on this we have a package available for only $9.97 until midnight Saturday, then the price will go up to $19.97. The package includes:
1. The detailed instructions that Dr. Cage provides all of his patients in a 15 page PDF report
2. An instant audio download of the 90 minute audio class with Dr. Cage
3. A transcript of the teleseminar
4. A report with all of your HCG questions answered including my research on where to get it online (Dr. Cage and I will work on this and have it ready by next week)
Hope that is helpful (forgive if it's redundant)!
Dawn
^^^^Colorado
Sorry, I am still not clear. Was the intent of that shopping list and menu that we cook a roast beef then slice it? It is not in my habits to purchase deli meats because of all the preservatives. Are there some that are more natural than others?
Cooking a roast beef, well, I'm 56 and have never learned to cook roasts properly. Probably just because I am not a fan of them. But I'm willing to try anything almost to get this weight under control.
Thanks for your help!
Diana
Welcome!
The quality of meats (all food, really) chosen is important for health. If organic is available and affordable, that would be ideal. Depending on where you are, it may be worth exploring sources of grass fed meats or farmers markets.
That being said, if purchasing from a store, try to select meats that are as unprocessed as possible. Slices from the deli counter can work. Also, you may want to consider freezing meats/produce in tightly sealed bags to keep them fresh and to cut down on costs if eating for one. Be wary of prepackaged meats, as these can vary greatly in sodium content and added preservatives and flavorings. Reading labels is a good habit to get into.
I personally have found purchasing frozen wild-caught fish to be fairly inexpensive and really tasty!
Just keep in mind that money spent on areas of prevention such as healthy foods can be cheaper and more effective in the long run for your health!
Dr. Marci Scott
Hi Sherry,
Are you making kefir? If you make quark (or kefir cheese) from your kefir, that produces quite a bit of whey. Just a thought to get you started.
On the beet kvass . . . I would venture a guess that either your lid or your jar were not sterile. Using the brine should not make the food product more probable to mold. Both will produce mold if items are not sterilized. Report back on how your kvass turns out! I have never gotten mine to taste good! Purty color . . . but yuck!
I have not made the pickles from Sally's book. I use Sandor Katz' book, Wild Fermentation. Same same, except I make a huge batch (15 liters) at a time in a crock. You can eat your pickles at any point, actually. Let them ferment, and then enjoy as a condiment and refrigerate until they are gone, which in my house does not take long. By the "whey"... save your "juice" from pickles, sauerkraut, etc. I use it as a starter for like flavored ferments, I add it to soups (amazing flavor), and add it to salads, sauces, dips, and marinades.
Smiles,
Dawn
^^^^Colorado
Hi Dawn,
Thanks so much for the reply! I do know the brine ratio but things like fruit say they require the whey. Also, I made beet kzass a couple of weeks ago with just the brine and it developed white mold spots on the top after several days in the fridge. I thought I would try it again, using the whey. Maybe I did something wrong the first time or my kitchen was too hot or something.
Have you made the quart dill pickles (I made spears) from Sally's book? She says how long to leave them before refridgerating but does not say how long you should wait before eating them.
Thanks again,
Sherry
Hi Sherry,
In a pinch, I use the clear liquid that seperates out from store bought active culture yogurt for my ferments. Absolutley!
Also, you can use a little extra brine in place of whey. If you cannot locate that added brine ratio in Sally's book, let me know and I will search it out for you.
Dawn (who has 7 things bubbling and brewing on the counter!)
^^^^Colorado
Yum!
This sounds very good! Thanks for posting it!
Dawn
^^^^^Colorado
Lynnette,
Okay, so I'm glad you identified foods you are probably sensitive to and are currently avoiding them.
Are you sensitive to other grains? Sometimes it's the gluten in some of the grains (including wheat) that people react to. But they can eat non-gluten containing grains without a problem. Something to think about and possibly try testing as you did in the first couple of weeks. (Oats that are labeled "gluten-free" are available in some health food stores, FYI). But overall, grains can slow the rate of weight loss in some people, particularly if consumed frequently or in larger portions.
It does sound like the exercise may not be enough - increasing it may help you over the current plateau in weight. Aim for trying to double it to 4-5 days/week, but increase gradually so that you don't injure yourself (assuming your doctor okayed you for exercise). Also, consider doing a variety of other types of exercise. Another person on the program posted in the forums that the Enlita exercise videos were very motivating for her.
Enlita offers one-on-one coaching, and I am one of the coaches. You can view the rates by going to the Enlita store website and looking in the left hand column under categories. You'll see weight loss coaching near the bottom.
All the best,
Dr. Marci Scott
Dr. Marci -
Thank you for your input. The sensitivities I have identified are to wheat, oats, corn and citrus. I became suspicious about eating grains in my diet when I found these sensitivities. I stopped eating all grains including quinoa about 2 weeks ago and lost the 3 pounds that I had gained back while doing those trials. So, now I am not eating any grain based items at all. I consistently drink 64 oz or more daily (water). Exercise is still a challenge for me - my motivation is lacking in that area to be honest! When I worked hard to become more fit about 3 years ago, I injured myself. I do walk 20 - 30 minutes 2x week. As to the other health issues....I am not sure what you mean. :?: Also - what is the coaching program? I do not recall reading about that option.
Thanks for your time and support - Lynnette
Lynnett-
Congratulations on your success so far! Yes, it IS a success. While you may not have seen as big of a decrease as you would like on the scale yet, it sounds like you are eating much healthier foods. How do you feel overall?
I have a couple of questions based on what you shared. How much and how often are you exercising? Did you find that you may have any food sensitivites? (If so, avoid these foods for now). How often are you eating grain-based foods and in what amounts? Cutting back on these and replacing with more vegetables may help. Are you getting enough water? Are there any health issues that have not been addressed?
You may want to consider one-on-one coaching that can offer you additional support.
I hope this helps you. Please don't get discouraged!
Dr. Marci Scott
You mentioned you are new - welcome to the Enlita program!
Green tea is recommended over black due to its wonderful polyphenol and antioxidant properties. Please see this link on the benefits of green tea: http://www.enlita.com/enlita/?q=node/7.
Herbal teas such as mint, chamomile, pomegranate, etc are also okay, as the herbs bring their unique properties and flavors. For example, mint is traditionally known for its abiliity to sooth the digestive tract and chamomile tea is known for its calming tendencies.
So enjoy your teas along with good quality water!
Dr. Marci Scott
Fiber Fill contains a combination of psyllium husks, licorice root powder, slippery elm, guar gum, prune fiber, cascara and ascorbic acid. 1 scoop (2 rounded tablespoons) provides 9.6g of fiber.
1 tbsp flax of flax seed contains around 3g of fiber, so it is a good source of fiber.
So both contain fiber, but the Fiber Fill has additional herbs to assist in bowel movements. Someone with a history of constipation may need the additional support provided in the Fiber Fill.
The important point to remember is that it is ESSENTIAL to be having regular bowel movements when doing a detox, otherwise you may be mobilizing toxins in the body without releasing them.
Dr. Marci Scott
GREAT! Thank you for your reply!
I have a question concerning the Fiber Fill-
Is it OK to use ground flax seed in place of that?
Dawn
^^^^Colorado
The supplements are mentioned in week 15 so that you have time to aquire them before the detox begins in week 16 of the Enlita program.
You are on the right track if you've been concentrating on the foods in week 15! :D
Dr. Marci Scott
Just a couple of things about Kitcheree . . .
The ingredients onion and garlic are missing from the recipe, but included in the directions. I have been using the amounts listed in the Mung Beans & Rice recipe, roughly--I don't think it matters much and can be used to taste?
We like this much better when the spices are ground, rather than left whole. I dry saute them first, then grind in a spice grinder and add them back into the onion mixture.
I have made this now with whole mung beans, split yellow peas, and split yellow mung beans. Split yellow mung beans is our favorite. It was worth the mail order :).
A tasty way to use left over Kitcheree is to form into patties and cook like pancakes in coconut oil and serve on a bed of spinach or sauted kale.
Just my 2¢!
Dawn
^^^^Colorado
I'm very confused on how to lose all the weight I need to lose. What exactly do I do? What do I eat? When do I eat? I want to lose weight again but.......How do I block out people when I lose weight and get more and more and more attention. I cant keep people away from me. I'm afraid I wont be able to deal with the attention again. It seems silly, but I am dead serious. I think I keep weight on to feel a little invisible. Any thoughts? Anyone?
I purchased the angel hair and the black angle hair "pasta". They have been a great substitute for me for spaghetti, pasta salads, and lo mein. The texture is a bit like the cellophane noodles used in asian cooking.
These shirataki noodles are made of the unrefined Yam Flour from the konnyaku imo tuber. It is not the soy (tofu) shirataki noodles that are found in many stores. The black shirataki has hijiki (a japanese sea vegetable) added for "color".
http://www.miraclenoodle.com
I use my salad spinner to get rid of all excess rinsing water and sometimes dry fry them quickly in a pan before adding them to something with a sauce. They absorb the flavor of the sauce pretty good that way.
I am not affiliated in any way. I just appreciate the options!
Dawn
^^^^Colorado
No, I have not heard of miracle noodles. Please enlighten me! :lol:
Cathy
I think if you have ethnic grocery stores near you, you may be able to find tapioca (manioc) flour. Maybe South American fare.
Oh my gosh! My family is so excited about this :). I am wondering if the manioc flour is available-I'd love to be able to make these things from scratch.
This is kind of along the lines of the miracle noodles. Have you tried those?
It is just great to have options!
Dawn
^^^^Colorado
Dawn wrote:
I am really excited about our upcoming farmer's market season, which starts June 11th here in Colorado Springs. Sounds like you are doing the same thing-good on you! It is a totally different perspective, isn't it? Ever read Barbara Kingsolver's "Animal, Vegetable, Miracle" or any of Michael Pollan's work?
Our CSA started 3 weeks ago and we're enjoying greens, brocolli, radishes, lettuce, onions, and strawberries. Our backyard garden has kale and peppers so far. I've read all of Pollan's work - love his style but he is not WAP - believes in eating very limited meat.
Do you ever follow Joel Salatin's work? We are trying to implement
some of his practices here, although the adaption of our high desert prairie climate to processes developed in a Shenandoah Valley one has been a challenge.
Salatin was the keynote speaker at the 2007 Georgia Organics conference! Two of the farmers we shop with have adopted his methods for poultry, beef, and pork. It is an awesome thing to see. The animals are happy and healthy and the meat is tasty and nutritious.
I am very interested in hearing more about your website! Will you send me the info please? How awesome is that! Podcasting to document your progress! I *love* it!
We will be working on the website this week and I will be sure to let you know when we are ready to roll.
Cathy