What is toxic food?

TOXIC food is any food that is manufactured with additives, preservatives, and artificial ingredients.

TOXIC food effects:

Depress the immune system

Weight gain

Excite the nervous system

Slow down the digestive tract

Examples of TOXIC food:

1. Animal foods-processed meats, eggs, dairy products, meat and fish

2. White flour products-pastas, breads, breakfast cereals, cakes etc…

3. Refined white sugar products-candy bars, soda, packaged snacks, and other sweets

4. Refined salt- table salt

 

 

STAY AWAY from artificial sweeteners!

Artificial sweeteners (© Getty Images)

Your brain is neither fooled by nor pleased with artificial sweeteners

Your brain isn’t thrilled by your attempts to trick it with artificial sweeteners, and it’s making you want more sugar as punishment. At least, that’s what a new study from the Yale School of Medicine is suggesting, which scientists are hoping will explain why obesity rates have continued to rise even as artificial sweeteners have become more prevalent.

The theory is that your brain doesn’t release as much dopamine when it recognizes artificial sweetener, which is why aspartame and other sugar substitutes can actually make some people feel hungrier — your brain literally refuses to acknowledge that you’re full.

Study leader Ivan de Araujo told Nature World News that he hopes the findings will lead to a “happy medium” that involves “combining sweeteners with minimal amounts of sugar.” Our brains have to ruin everything, don’t they? LOL

Check out this link for more info: http://www.natureworldnews.com/articles/4104/20130923/why-eating-artificial-sweeteners-wont-help-lose-weight.htm

 

Cheesecake-Swirled Carrot Cake

IMG_6503

 

Cheesecake-Swirled Carrot Cake

Ingredients

For the Carrot Cake

  • 1 3/4 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • Pinch of nutmeg
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, softened to room temperature (plus more for greasing pan)
  • 2/3 cup dark brown sugar
  • 1/3 cup white sugar
  • 1 1/2 teaspoon vanilla
  • 2 eggs
  • 1/3 cup water
  • 2 cups finely grated carrots (approximately 4 medium-sized carrots)
  • 3/4 cup golden raisins (optional, but recommended)

For the Cheesecake

  • 3 8-ounce bars of cream cheese, softened to room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease a 10″ springform pan with butter.

For the Carrot Cake: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a separate bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and the eggs, one at a time, beating between each addition. Add the water, then beat for another minute. Add the carrots, then beat for another minute. On low speed, gradually beat in the dry mixture until well blended. Stir in the raisins.

For the Cheesecake: Using an electric mixer, beat together the cream cheese and sugar until well blended. Add the vanilla and the eggs one at a time, beating until well blended.

To Assemble the Cake: Spread about 1/2 of the carrot cake batter over the bottom of the prepared springform pan. Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake. Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake. Pour the remaining cheesecake mixture over the top. Use a spatula to smooth the cheesecake on the top. Bake for about 55-65 minutes, until set.

Cool at room temperature for about an hour, then refrigerate for a few hours until completely chilled. Thanks The Gourmand Mom!

Raspberry Muffins!

 

Raspberry Muffins

Yield: 12 muffins

Prep Time: 15 min

Cook Time: 20 min

Ingredients:

1 3/4 cups all-purpose flour
1/4 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup vegetable or canola oil
3/4 cup buttermilk (lowfat is okay)
2 tablespoons sour cream
1 teaspoon vanilla extract
1 3/4 cups halved fresh raspberries, divided (about 1 pint)
2 tablespoons granulated white sugar

directions:

1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray.

2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

3. In a separate bowl, whisk together the eggs, oil, buttermilk, sour cream and vanilla. Add to the dry ingredients, stirring just until moistened. Gently stir in 1 1/2 cups raspberries.

4. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Add the remaining 1/4 cup halved raspberries to the tops of the batter. Sprinkle sugar on top of each. Bake 20 to 25 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean. Serve warm!

Source: RecipeBoy.com (Adapted from Bread for Breakfast)