The month of January should see some upgrades to the website allowing me to keep the information current. We have decided to streamline the information by consolidating the newsletter and the blog. The enhanced blog will now have a recipe of the month, vitamin D and health news, and commentary split between 2 postings.
Please check out eVitamins.com for all of your supplement needs.
This month’s recipe is from a new member of the team here at the Vitamin D Cure. Kelly Cieszkowski has a degree in hotel and restaurant management and is currently enrolled in culinary arts at Schoolcraft College here in Detroit. She has a lot of energy and great ideas for cooking. So I will be drawing on her culinary creativity for many of our coming recipes. If you have any tasty recipes that follow the guidelines in The Vitamin D Cure share them with us at email@example.com and we will make them part of our newsletter.
Pistachio Crusted Chicken with Warm Raspberry Sauce
1.5 cup chopped pistachios
2 tablespoons Dijon mustard
3 tablespoons canola oil
1/2 tablespoon local honey
Pepper to taste
4 boneless, skinless chicken breasts (pounded to 1/2 in. thickness)
1/2 cup raspberry preserves
1 tablespoon raspberry or red wine vinegar
1 lb. Asparagus
3 tablespoons olive or canola oil
1 tablespoon balsamic vinegar
A pinch of sea salt and pepper to taste
1. Preheat oven to 500 degrees F and lightly coat a baking sheet with canola oil.
2. Place chopped pistachios in a shallow bowl. In a separate bowl, mix together dijon mustard, canola oil, honey, salt and pepper.
3. Dip chicken into dijon mixture to coat thoroughly and then into the pistachios to coat. Place onto prepared baking sheet.
4. Place pan into preheated oven and turn oven down to 375 degrees F. Bake until the chicken is no longer pink (155 to 160 degrees F internal temperature) and the pistachio coating is golden brown, approximately 15 minutes.
5. For the sauce, in a small saucepan combine raspberry preserves, vinegar and pepper to taste. Bring to a low simmer and serve warm over chicken.
1. Preheat oven to 425 degrees F.
2. Trim asparagus and place on baking sheet.
3. Drizzle with olive or canola oil, balsamic vinegar and a pinch of salt and pepper; toss to coat thoroughly.
4. Roast in the oven for approximately 10 minutes or until desired tenderness.
Vitamin D and Diet News: Highlight the Latest Research on vitamin D, Diet and Exercise.
Nutrition after exercise improves bone: It only makes sense. Have your ever watched a wolf or lion hunt. They stalk and chase their prey for sometimes hours until they catch it. That is their work out. Then they follow that with a meal of lean meat, their prey. We need only reproduce this with an exercise routine followed by a meal of lean protein and vegetables and we will be as lean and fit as the lion.
Vitamin D Deficiency and breast cancer: Using models of UV light exposure Dr. Grant shows that the further away from the equator you live the higher your risk of low vitamin D levels and the higher your risk of breast cancer based on current incidence data on breast cancer from 107 countries world wide.
An alkaline diet helps preserve lean body mass in elderly: Dr. Bess-Dawson Hughes from Tufts University in Boston shows that higher intakes of diets rich in potassium increase your lean body mass. Potassium comes from vegetables and fruit. Remember the Vitamin D Cure Diet is 2-3 times as much vegetables and fruits as lean protein.
Success story of the month:
Dear Dr. Dowd,
I had leg, hip and feet pain. My doctor sent me to physical therapy, a podiatrist and subscribed Celebrex. Previously an orthopedic doctor has subscribed 3 Advil in the morning and 3 more at lunch. Every move was an achy, tense pain in my joints. I had gained weight because I wasn’t moving due to the pain. I happened to read an article about The Vitamin D Cure. The next day I picked up a bottle of vitamin D and have been taking 1000 IU per day. One week later, the achiness was less and two weeks later the joint pain was gone. My knees still make noise when I go up steps but I am living without any pain and I have stopped taking all medicine. I take vitamin D every day.
I told my doctor after taking vitamin D for 3 weeks. He took my blood and test my vitamin D level. I was at the low range for a healthy level. He confirmed that I could have been low in vitamin D since my levels were low after taking 1000 IU per day.
Thanks so much for giving me my pain free life back!
Help somebody you may not even know by writing a book review on Amazon or by sending us your success stories and experiments in the kitchen that we can post in this newsletter. (firstname.lastname@example.org)
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