Comments on: Bad medicine: my run-in with a fancy cardiologist.

By: Renee

Renee — Thu, 22 Oct 2009 00:35:47 +0000

Thank you for sharing this. It is so true how doctors just throw medicine at the cause and not worry about the diet. My father lived with us for a while and he used to get upset with dinners I would prepare, constantly telling me, I can’t have that to things such as broccoli and garlic. I thought he was being funny but then he showed me the “no no” list given to him by his cardiologist and so many heart healthy foods was on this list because they conteracted his meds. They told him eating these foods would overdose him. My question is this, they are obviously admitting that food cures, so why do they not try that route first instead of loading up on the drugs??!!

By: mamapaul

mamapaul — Sat, 01 Aug 2009 16:58:03 +0000

Thank u so much for posting this. As a retired CCU nurse, diet is soooo important. Our bodies weren’t designed for digesting the chemicals that are passed off as real food.

By: crabappleherbs

crabappleherbs — Tue, 22 Jan 2008 18:36:38 +0000

Yes, it’s interesting… you’ll find information on sugar and cancer in the medical literature, but hospital cafeterias sure haven’t gotten the message!

By: Rachel R.

Rachel R. — Tue, 22 Jan 2008 18:22:39 +0000

Arrrggghhh…don’t get me started on hospital “food.” I was so angry when my father-in-law was in the hospital *for cancer* (which is fed by sugar), and his liquid diet essentially consisted of Kool-Aid and Jell-O!

By: crabappleherbs

crabappleherbs — Thu, 20 Dec 2007 18:59:03 +0000

Thanks, Jenna.

It does seem weird, doesn’t it? I realize it’s hard to cook for thousands of people at once, but come on, now…

By: Jenna

Jenna — Thu, 20 Dec 2007 01:12:17 +0000

Wow! Great blog…

I have recently spent a stint in the hospital with a loved one, and I couldn’t agree with you more! My observation was, “I bet they a seeding their future patient generation in this hopital with the stuff (that’s putting it genteelly) they are passing off as food!”

Jenna

By: rebekka

rebekka — Mon, 15 Oct 2007 20:25:48 +0000

Preach it sista’! Just reading that post makes me so angry.

By: Jan S.

Jan S. — Wed, 25 Apr 2007 13:06:17 +0000

This is really helpful and explains why all the organics I was seeing were extra virgin. My flawed understanding was to use extra virgin were not much heat is involved (like dressings, dipping, etc.) and to use the more refined (with a higher smoke point) for sauteeing, fying, etc. I actually do like the flavor of extra-virgin and I suppose I will just watch that I don’t overheat it when I use it for cooking. Life will be a bit simpler now – One oil, orgainic extra-vigin, easy on the heat.

What’s sort of weird is last Sunday at the Coop (when I picked up my oranic olive oil) I also picked up my first lb of Organic Valley Butter.

Thanks again.

Jan (well oiled)

P.S. I just started some basil indoors, so come harvest time it will be organic pesto!

By: crabappleherbs

crabappleherbs — Tue, 24 Apr 2007 23:55:19 +0000

I’m not a big fan of non-extra virgin olive oil because of the toxic solvents that are used to extract it. I don’t think you’ll find any organic non-extra virgin olive oil because of this.

If you want a flavor-neutral oil, I’d suggest spectrum’s organic refined coconut oil. That’s what I use. Or butter. Organic Valley butter is the best because it’s more likely to be grassfed than the others that are available around here.

By: Jan S.

Jan S. — Tue, 24 Apr 2007 20:42:42 +0000

I actually bought some of the Spectrum this weekend, (extra virgin). Now I am looking form a non-virgin/more refined type that stands up better to cooking. All of the organics at the Hanover Coop were extra virgin. I should probably check the WR Coop. I will see if I can find the Zoe in 1 liter.

Thanks.