Diets will never work, according to this refreshing new “diet” book, “Upgradeology; Upgrade Your Food, Upgrade Your Life,” by Nicole White, who came from a childhood of parentally-enforced dieting to becoming an adult yoga and meditation instructor, energy healer, certified holistic health coach and nutritionist in Santa Fe, New Mexico.
Rather than a book about what diets work, White’s premise is to show the reader why no diet will ever work, and what to do to eat correctly to feel better and lose weight in the process almost accidentally. “I craved sweets,” she admitted. “I could have eaten a whole carrot cake because of my cravings,” she said. Then she went on to explain food cravings, which she has thoroughly and intensively studied.
“Often, when you crave a certain food, you really lack specific minerals in your body and you are actually craving that nutrient (and not the artificial, processed food you THINK you need.)” For example, if you crave sugar, you may be deficient in chromium, carbon, and phosphorus. Think about keeping organic veggies, fruits and/or a handful of nuts or seeds around you instead of sugar, she and her book recommend.
If you crave salt, the book explains, you may be deficient in chloride and silicon. Cashews, chia seeds and pumpkin seeds are all excellent alternatives to salty foods such as potato chips, according to the book, which includes workbook-like pages for the reader to fill in “baby steps” to eating better, healthier foods. If you crave fast carbs such as bread and pasta, White writes, you may be deficient in nitrogen, which can be found in asparagus, grass-fed meat and/or wild caught fatty fish. By the same token, if you crave fried/oily foods you may be deficient in calcium, which can be found in green leafy vegetables or avocados.
One of the most important and sometimes hard-to-recognize signs of cravings is dehydration, according to the author. The body, she reminds readers, is made up of 70 to 75 percent water, and we need to keep watering it (90 percent of the brain, she notes, is water).
White urges readers to learn to read ingredients on food labels. You’ll find, she teaches, that a huge amount of prepared foods contain refined sugar, “which is as addictive as cocaine; it’s a drug,” she notes. Television commercials around the holidays push sugar, but “Is Christmas really supposed to be about stuffing yourself with refined sugar…and ‘frankenfoods’ and then sitting on the couch drooling from brain fog?! ” Artificial sweeteners, even worse than sugar, ” are toxic chemicals, according to White. “They have formaldehyde, which can create blindness, kidney damage and organ failure. They also create weight gain. “According to Dr. Mark Hyman, people who go on diets, which usually encourage low-fat, fat-free and artificially sweetened foods, gain back on average 11 pounds for every diet they follow,” White notes.
White’s “frankenfoods” include processed, brightly packaged foods with chemicals and fake ingredients. They are convenient, inexpensive and have a long shelf life or refrigerator life due to preservatives.” She’s not all negative, moving from all the no-no’s in the front of the book to an enormous list of “clean,” or non-processed, real, organic foods that are much better for the body and a list of healthy spices in the last chapters. The better sweeteners than sugar or artificial sweeteners include organic green powder Stevia, organic coconut sugar or coconut palm sugar or organic Grade B maple syrup, organic dates, organic date sugar, organic black strap molasses, and a variety of fresh fruits.
A number of White’s suggestions and explanations are refreshingly logical and new to most people who don’t make a study of their foods. For example, she writes that table salt, which is refined salt, is cut with dextrose, which is usually derived from corn and the main ingredient in dextrose is — surprise! — refined sugar. “Celtic sea salt and Himalayan salts have trace minerals and essential nutrients in them that refined salts do NOT,” she maintains.
Healthy suggestions run throughout the book, including how to grow your own sprouts, long lists of nutrient-dense foods, how to decipher the labeling letters on foods at the produce section of your grocer, and a good long list of recipes that — just by coincidence — will not add unnecessary calories.
“If you learn nothing else from this book than READ INGREDIENT LABELS, I will be happy,” White contends. But with the enormous list of recipes, prepared food substitutes, exotic spices and fruits, and a sensible explanation of why organic is better than non-organic, you should learn much more than that.
Here are some of the recipes included in the $19.99 self-published book, which can be found at www.Upgradeology.com:
CREAMY ASPARAGUS SOUP
10 thick or 25 thin or 1 bunch or organic asparagus
2/3 cup organic pecans
2 cups purified water
2 TBSP organic coconut oil
3 TBSP organic lemon juice, freshly squeezed
2 cloves organic garlic
1/2 tsp. Celtic sea salt.
1. Steam or lightly boil asparagus. For thick asparagus, approx. 10 minutes and for thick asparagus, approx. 5 minutes. 2 Let asparagus cool and then blend with 2 cups of water (use water you used to cook the asparagus). 3. In blender, place asparagus, 2 cups cooking water, pecans, olive oil, lemon juice, garlic and salt. 4. Blend until desired consistency is reached. 5. Serve warm and garnish with cilantro.
BANANA ‘ICE CREAM’ “(Yo’nana’gert)”
2 medium/large bananas
3 Medjool dates or 3-5 drops of vanilla Stevia
1/4 – 1/2 cup almond milk
1/3 tsp. cinnamon
1. Freeze bananas. 2. Place bananas, dates, cinnamon, and 1/3 cup of almond milk in a blender and blend until smooth. 3. SLOWLY add more almond milk until desired consistency.