Archive for the ‘Vitamin K’ tag
Since my heart attacks, strokes and cancer two years ago, I have paid much more attention to the role vitamins play in good health. Recently due to problems with muscle weakness and muscle pain, which I believe is due to a serious side effect from the statins—crestor and Lipitor, I have been taking. I have become very aware of Vitamin C’s role in heart health.
Now, today, I read this article on Vitamin D’s role in cancer prevention, heart health and diabetes control. At my six month check up, my primary doctor and cardiologist both said that my vitamin levels, enzymes and cholestrol readings were at good levels. Next time, I intend to ask questions about the meaning of that sentence “What is good?” and “how could we enhance those levels”? Vitamin K and I are already very good friends since the control of my intake of that vitamin is vital to my INR level remaining stable. INR readings are used to make sure that your blood level stays within an acceptable range for clotting, and too much or not enough Vitamin K can alter those readings. Obviously, Vitamin C and D are very beneficial to the health of the human body as well as the mind and spirit. Optimally, getting Vitamin C thru diet is an option, but the “sunshine” vitamin not so much. How could supplementing our bodies with these vitamins hurt us? Other questions I will ask my doctors’ are: What is the role of the enzyme COQ10 in heart health and how can I boost my body’s quotient?
May I suggest you ask your doctor these questions as well? Granted, we have life giving drugs that can help us when we are gravely ill, but shouldn’t “healthy lifestyle” questions be part of every conversation with our doctors as we strive to become healthier and less dependent on “our drug culture”? It remains a mystery to me that our vitamin levels are based on studies made in the 30’s and 40’s when our society was much more agrarian in nature and the need to supplement vitamins was probably not the same as today in a fast paced world with little time for the outdoors and well balanced meals. If this is not an endorsement for the ”local food” economy, I am not sure where else we could find one. If we are to become the “healthy” society we can be, it starts with our conversations with our doctors and nurse practitioners. I’m not sure that I am comfortable with a government agency relying on studies of sixty years ago and pharma companies dependent on the drugs they sell for revenue deciding how my doctor and I should control “my health”. Are you?
One of the challenges for someone who needs to watch each bite that enters her mouth is to find recipes that are low fat,low in sodium AND controls the amount of Vitamin K she eats. Basically, dining has become eating, and eating has become BORING. Just recently I have been able to cook some again myself which is a great relief to Tim. He has become rather tired of his “Martha” role.
Tonight I decided to try something different. I went to the refrigerator to see what we had. I found skinless chicken breasts, a tomato, green pepper, onions, mushrooms. I then walked over to the computer and punched in the ingredients plus recipe. It came back with a recipe for a saute recipe . I am not competent with “top of the stove” cooking yet, but my chopping skills are actually better than they were before my strokes. So, I improvised.
I am sure this still could be “top of the stove, but my baked version at 400 degrees 45 minutes was quite tasty-stir once. I added a few herbs to the basic recipe to make it a bit spicier. I am sure that you too could use some of your favorite herb combinations as well.
4 skinless Chicken breasts, one large tomato reserve two slices, one large green pepper, one medium onion, one pound mushrooms
Chop all ingredients into large bowl. Drizzle three T Light Olive oil over top. Add 1 tsp. sea salt, 1 tsp. pepper,1 tsp. oregano, 1 tsp. minced garlic, 1/2 tsp. red pepper flakes, Six tsp. basil dried or 2 sprigs fresh basil. Toss together mixing well.
Spray 9×13 casserole with Olive oil lightly. Place in oven. Prepare your favorite rice.
Cook’s note: You could use 1/3 cu. chicken broth reduced fat or low sodium or both for liquid but it is not necessary. Veggies without are more grilled like. Fresh garlic would be a plus for someone who can eat fresh garlic. That is not me.
Remember the two reserved tomato slices. Chop and add as garnish before serving.
I am actually looking forward to leftovers tomorrow.