By Margo Belton - May 17, 2019
Keto. Short for Ketogenic. A scientific term that indicates how the body uses food. Most of the time the human body runs on sugar. That is why the hospital tv shows always have an emergency sequence; rushing a patient to the ER with a glucose drip.
When you go keto you might as well be on a protein drip. The keto diet is a permanent shift to ketone metabolism, by supplying the body with end products that just happen to fit into a survival metabolism sequence called ketosis. In ketosis, your body extracts more energy from broken down foods component parts from the big three: proteins fats and carbs. The broken down components of your already digested food need the energy to be broken up even further- hence you lose weight if you can stick to a diet that barely supplies sugar in any form.
A keto diet is no more than 20% carbohydrates consistently. To achieve that guides have been produced: pictures on your cell, recipes, etc. More impressively, support for keto has benefited from the digital age of Amazon – it can all be delivered. www.seafood4unow.com can be typed into your cell, and voila!
Unlike Atkins, which Keto is often compared to, there is no eat fats only or predominately fats phase There is no go ahead and eat bacon and Cheetos ( to get your fat levels up phase.)1
Keto features more variety. One of those choices is fish. Fatty fish like salmon herring and sardines also have protein. Cooking them is easier and faster than cooking meat. Also fish are gluten-free- (gluten is a plant-based protein that suddenly people are sensitive to??…) So when fish are added to a keto lifestyle variety in fats and proteins makes it easier to keep 20%. The whole idea of maintaining 20% is to keep the body in a chemical state where the metabolism can take a lot of energy to break down the fat and proteins into reusable calories. One gram of good fat @ 9 calories and One gram of protein @ 4 calories requires even more energy to reassemble into something your body needs.
Metabolism: or the biology you skipped/forgot about in junior high the video that would make it easier to remember/learn https://pharmaxchange.info/2013/10/mobilization-and-cellular-uptake-of-stored-fats-triacylglycerols-with-animation/
Early Atkins adherents had to fight off hunger pangs because the body often has to reach a starvation state in order to enable ketosis metabolism. You could also reach a ketosis state trough extreme exercise- risking muscle loss. Currently, when eating keto you do not suffer because you are not necessarily starving, Anyone can easily test your urine for ketones now at home. Np Atkins clinics or doctor visits, No special protein bars or milkshakes. Eating flavorful foods like salmon croquettes at breakfast, or herrings in a sauce for brunch is fun, Do you want asiago crusted salmon for dinner?
Call (720) 331-4525 . for the chef / the delivery or both!
Memorial Day Recipe
Linguine with Shrimp,
Asparagus and Cherry Tomatoes
1 pound linguine
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch piece
1 pound large shrimp, peeled and deveined (try our Royal Red Shrimp)
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
1 tablespoon chopped fresh oregano
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
2. Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
3. Summer season you may prefer to grill shrimp marinade in olive oil salt & pepper grill 5 to 8 minutes. Remove from grill mix with pan ingredients toss to combine. Serve immediately.
Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through 5 to 7 minutes. Stir in the basil, mint, and oregano.
4. Pour the sauce over the pasta and toss to combine. Serve immediately.
Blog readers special (phone orders only call 720-331-4525)
Royal Red Shrimp wild caught & deveined 5-pound box $89.75
Wild Caught Alaskan King Salmon Fillets 5-pound box $95.45
Yellow Fin (Ahi) Tuna steaks AAA Sushi grade 5-pound box $74.75
Most people who eat fish only eat it because someone else cooked it. That includes a lot of restaurant ordering. Unless you frequent a reliable restaurant with interesting fish variations, you can quickly run out of fish meals. If you are not a chef, how do you keep fish interesting? Especially Salmon? Or any sustainable white fish that is nutritious?
You want interesting fish meals Lets travel on our plates. How? You do not have to book a flight. Your fish can be your passport to the Maghreb (1) the Levant (2) and the Occident.
In other words, let’s sample the simpler cuisine of the ancient Roman World- the Mediterranean and the modern countries that border it. Simpler cuisine because these countries have hot climates and fish needs to be consumed soon after it is caught. Healthier because the Mediterranean diet is what your dietitian, your cardiologist even your personal trainer keeps talking about. Let’s look at the cooking styles of the Mediterranean diet but not in the Italian mode. Therefore no spaghetti (this “travel approach “is gluten free) and it may not even use olive oil- whoa!
1st stop: The Maghreb
Algeria, Libya, Tunisia, and Morocco -- But not Egypt or Israel
From the Halls of Montezuma to the Shores of Tripoli is how the song goes. The Maghreb does not start in South America but it does end in Tripoli Libya. The region (2) including Carthage was under Roman rule or Roman-Byzantine rule from 149 to 698. Instead of spaghetti accompanying the baked or grilled fish, there was couscous (wheat origin)
or rice pilaf. For flavor: argan oil or peanut oil. Very heart healthy.
The “African” version of the Mediterranean diet is approximately 40 consistent foods locally
grown and locally caught. This includes sardines (the other fish with high omega oil content)
Algeria was exposed to the French culinary tradition on the other end of the Maghreb. A French colony between 1830 and 1962 the food is more Southern France like Marseilles. Spicy. Spices for fish braising and grilling include non-typical items: cumin, caraway, marjoram, coriander Fennel. The most complex is the @12 spice mix Ras el hanout (Oxford Companion to Food pg 671) Techniques for healthy French cooking in the Algerian style includes two foods you have eaten if you tend to go out. You can always call upon the chefs at Seafood4unow to wow your friends. 720 331 4525. Consider the following :
Bouillabaisse the seafood dish (Gumbo is a cousin). It is a fish stew containing at least three varieties of very fresh local fish Also includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer), plus potatoes and vegetables.
In the traditional version, the fish is served on a platter separate from the broth. The broth is served with rouille, a mayonnaise made with egg yolk, olive oil, red bell pepper, saffron, and garlic, spread on pieces of toasted bread, or croûtes.
In Marseille, bouillabaisse is rarely made for fewer than ten people; the more people who share the meal, and the more different fish that are included, the better the bouillabaisse.
Aïoli, a sauce made from raw garlic, lemon juice, eggs, and olive oil, served with boiled fish, hard-boiled eggs and cooked vegetables.
So very healthy, non fried fish. The boiling technique is a time saver and yes you can do it using the seminal text French Provincial Cooking ISBN 0-14-118153-2 or call Ken at 720.331.4525
What about the other North African Mediterranean countries of the Maghreb Libya, Tunisia, and Morocco? Or even Mauretania? Who lives there and cooks like this?
It is the Berbers who are so indigenous to the region that they cannot tell you how Long they have been there. 60% of the population of the Maghreb is Berber. Bored with classic Italian Mediterranean? Get with the Amazing (the preferred name for Berbers).
Fun because Amazigh is pan-North African. Amazigh can be Moroccan or Algerian or Tunisian or Libyan
The national identity even though genetically shared, is expressed differently in each country with the same spices in different combinations. This keeps it fresh! Look at the chart below:
The least familiar is Algerian cuisine. It has not invaded the US like Ethiopian or even Senegalese.
*Since the Ottoman Empire expanded into the Maghreb(post fall of Byzantine Rome) there are also Turkish influences.
Picture and recipe https://arabic-food.blogspot.com/2012/10/chermoula-fish-tagine-recipe.html
Let’s try to clear up the simple dishes with complex spices with some simple rules
You may not “boil” fish. It is actually steamed
You may or may not prepare a tagine (dish ) or use a tagine (clay pot)
In fact, if you do use a tagine and steam the fish in it that is perfect for the
Moroccan and Algerian fish.
But the Tunisian fish will be a quiche cooked in a pan Even though the Tunisians call their fish quiche a tagine, Confused? Let the crew at seafood4unow.com figure it out. They also know how to adjust the spicy heat of these fish for American palates. seafood4unow.com have clay pots (tagines) and the spices.
Most importantly at seafood4unow.com Ken at 720.331.4525 can get you started
In the wonderful world of North African Mediterranean which is the hottest food
trend using heart-healthy spices, oils, and fish in new exciting ways that will
entertain and delight you!
Blog readers special wild-caught Alaskan King Salmon fillets 5-pound box $94.00
Royal Red Shrimp wild caught 5-pound box $84.00 Phone order, please
To order call 720-331-4525
3/4 cup olive oil
1/4 cup balsamic vinegar
4 cloves of garlic,
Four 6 oz salmon fillets
1 tbsp fresh chopped cilantro
1 tbsp fresh chopped basil
1 & 1/2 teaspoons garlic salt
1. Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic on to salmon fillets, then pour vinegar and oil over them, turning wants to coat. Seasoned with cilantro basil and garlic salt. Set aside and marinate for 15 minutes.
2. Preheat broiler
3. Place the salmon about 6 in from the heat source, and broil for 15 minutes, turning once, or until Brown on both sides and easily Flakes with a fork. Brush occasionally with the sauce from the pan.
By Margaret Belton - February 12, 2019
Baldness, inflammation and Fish intake
By Margo Belton
Baldness in both sexes is rarely discussed with the generalist doctor. Those who are fortunate to have a specialist doctor may get quality time when discussing baldness. But the Internet has become the go-to source for addressing baldness. Are you getting the right answers? Or is your wallet going to be held hostage until your hair finally comes back?
This is what you are missing from both the hair pill websites/infomercials and your dermatologist.
You need to augment your menu, your food intake with anti-inflammatory foods- because baldness is an inflammatory condition.
No kidding. Additionally, inflammation can be caused by hormonal changes as we age. So the big question is can you slow down inflammation and speed up hair regeneration? Yes and No.Baldness and Inflammation Part 1
A better way to answer the question and solve the problem is to realize that as you throw $$$ at the aggressive solutions to baldness i.e. hair implants and direct stimulation of follicles, very rarely does the doctor recommend that you eat healthier. To reduce systemic inflammation, why not make dietary improvements? Get more bang for your buck.
Baldness and Inflammation part 2
On the other hand, if you are utilizing the pill route or the pill and hair lotion route, you may be sabotaging your results with a poor quality food intake. Pills work well when the intake of foods support absorption. Pills do not work as well when repair is needed at the gut level. Eventually what you eat gets into your hair, and hair is living tissue. But why slow the effort down with junk food? Feeding the body during illness is essential, feeding the body through diseases that cause baldness should also be essential. In most baldness disease it is the follicles that hold the hair that is dying. The follicles shrink; it is similar to having the earth around a plant slowly go to a desert.Is your problem here?
If your head is the desert, how many ways can the hair die? Here is an incomplete list of hair loss/hair thinning conditions:
Mycotic infections related to hair loss
Iron deficiency anemia related hair loss
Chemotherapy-related baldness hair loss
Lupus erythematosus related hair loss
Hypothyroidism related hair loss
Hyperthyroidism related hair loss
Lichen planis related hair loss
Folliculitis decalvans related hair loss
Centrifugal cicatricial hair loss
All of these conditions will trigger an immune response. When the immune response is triggered inflammation is a byproduct. It is war. As you suffer through the hair loss cycle it takes time to reach the growth phase, which has been affected by inflammation.
What is optimal hair growth anyway?
Optimal hair growth is a cycle that happens regardless of the season.
This is how hair grows.
anagen, the long-growth phase
catagen, a shorter phase during which the follicles grow slower
telogen, a resting phase
exogen, the hair loss stage signaling the start of a new cycle.
How long does it take?
You may be noticing that your scalp aka skin is taking its time responding to whatever treatment- pills, stimulation cap, implants. It has been suggested that stress affects this cycle which is why a lot of over the counter hair restoration pills contain biotin and all the B vitamins. This is a partial remedy. B vitamins do address stress in the body. However, the average person tossing down vitamins missed this important concept of college science classes. B vitamins are Co-Factors in the factor called the human body. The B vitamins need a template to work with which is why they are Co-factors and not the Main factors. In fact, if there are too many co-factors and not enough templates, nothing happens.
A picture is 1000 words:
Here is what happens genetically /hormonally/ chemically
LOCK AND KEY MODEL OF ENZYME/SUBSTRATE
how vitamins and food work chemically see this link (1)
COFACTOR in yellow
Figure 1 link: Thomas Shafee Thomas Shafee
How to support positive changes
If the lock does not find the key, nothing happens. No changes. No growth. No blocking inflammation.
Start supporting the skin, and the skin on your head with oil- not the kind you rub in, but the kind you ingest. The jury is out on most topical hair enhancement oils like bergamot, sulfur-containing products, hibiscus, coconut, argan oil, even peppermint …the marketing of all these different topical substances tend to be trendy. Do these topically applied oils work as advertised?
Topically applied oils work well by locking in moisture, protecting the scalp. As for stimulating follicles to stay open- no so much. Why? What if there is no moisture to lock in? The oil coats the hair shaft until the oil dries up, or is absorbed by a hat. It makes sense that if you want the oil to be effective, it needs to be supplied from internal sources, just like hair vitamins.
Go eat some Salmon or sardines. The oils from these highly active fish circulate in the bloodstream, chemically acting as switches at inflammation sites. They are the other factor coordinating with the B vitamins and all the other vitamins/minerals B vitamins you may take. (3) Hair vitamins with the B vitamin complex B1, B2 etc) then act enzymatically with the omega 3 6 9 oils on a template called a substrate. (2) Do you want faster results?
Make sure your problem is not systemic inflammation. This means a modified food intake, less red meat, wild caught fish, olive oil drizzled onto foods (not fried in the olive oil, etc.)
You can consult the chefs at seafood4unow.com / (720) 331-4525 for suggestions.
If your hair follicles are the main inflammation site, your food intake will affect this area. If your balding is also addressed internally, your whole body, including your hair, will benefit.(3) The research shows that Omega 3,6 and 9 oils in your bloodstream from a consistent wild caught fish diet will make a difference in the hair cycle.
Links retrieved 2/11/2019
(1) Thomas Shafee – illustrator https://en.wikipedia.org/wiki/Enzyme#/media/File:Hexokinase_induced_fit.svg
(3) a plain language section for non-scientists October 6, 2018, Dermatological Therapy
The Role of Vitamins and Minerals in Hair Loss: A Review (20 pages including at the end
100 other references for more research on hair loss studies)
Recipes of the week
Garlic butter baked salmon
Four 6 oz skinless salmon fillets
2 1/2 tablespoons of minced garlic
2 tablespoons of freshly chopped parsley
1/3 cup freshly squeezed lemon juice
1/2 cup melted unsalted butter
2 tablespoons dry white wine
1. The oven to 400°
2. Arrange salmon in the center of cooking sheet rub salmon evenly with 1/2 tbsp of minced garlic 2 tablespoons of parsley.
3. Combine 1/4 cup of lemon juice 1/4 cup of melted butter together pour mixture over salmon. Seasoned with salt and pepper to taste.
4. Bake for 8 to 12 minutes depending on the thickness of salmon fillets.
5. Combine remaining butter garlic and lemon juice in a small bowl used as a dipping sauce. Serve salmon with veggies and a slice of lemon.
Blog readers get $15 off your next phone order of $100.00 or more. Get $6.00 off your next phone orders only of $78.00 or more 720-331-4525
January 28, 2019
By Margaret Belton - January 15, 2019