Protective Diet Class #343

Slimming Down with Concession Stand Nachos

This class introduces Instant Cheeze Sauce–super silky, made of pantry staples, and ready in less than three minutes. Your Protective Diet just got even more convenient, exciting, and sustainable. Invite your friends over! Concession Stand Nachos are on the menu!

Announcements

• Engage in our official support group, Protective Diet Living (PDL). Join Live Chats & Coaching Hour for personal assistance.
• Shop http://www.protectivediet.com/azure, the organic farm that delivers near you, for low-cost, high-quality PD staples.

Vocabulary

Monomicrobiome

Ghrelin

Microbes

Plant Fiber Diversity

• In just 24 hours on a Protective Diet, we start to develop a microbiome that craves healthy food. We expand our microbiome in every class and with every recipe. My recipes encourage dietary diversity, incorporating spices and phytochemicals that protect our health.
• A small or mono-microbiome is caused by poor diet, medications, and staying indoors. It causes digestive disorders and many issues from Autism to Alzheimer’s.
• Get through the 30-day Detox. Regroup with me twice a week: Tuesdays and Saturdays. Get the support you need, and the excitement and encouragement to keep going week after week until your microbes become your cheerleaders, a team of health coaches living inside you.
• Rule #2: Make Exciting Food!
• Without exciting food, there is no way I could sustain this diet. I LOVE exciting food. We are surrounded by exciting food everywhere we go from TV commercials in our living rooms to billboards on the roadside.
• We need to entertain and celebrate over food.
• The weekly recipes keep me excited. I don’t know anyone who’s eating as exciting as we are and maintaining optimal health.
• Join us! We have 700+ outstanding recipes that keep us on track. They are our guide to optimal health—with  excitement. Enjoy your Protective Diet. Get excited! Invite your friends over for Concession Stand Nachos deluxe!

Cooking & Lifestyle Tips

• Hydration: To avoid overeating triggered by dehydration, it’s important to stay hydrated. When our bodies lack water, our gut microbes signal the brain to eat by releasing ghrelin, the hunger hormone, to obtain needed hydration from food.
• Salt: A Protective Diet is naturally low in sodium. We do not include processed foods, so the only salt in our food is the salt we add, and it’s very low. A small amount of sodium helps control our hunger hormone, ghrelin. Studies show that a no salt diet increases your hunger drive (ghrelin production). Your microbes control the production of ghrelin and they will signal for you to eat, eat, eat in order to get the sodium needed to balance electrolytes. Including a small amount of salt keeps our food exciting and satisfying. It needs to taste good to you and your family/friends that aren’t practicing a Protective Diet.
• Cilantro: To extend the shelf-life of fresh cilantro, dice onions together with cilantro and store them in the fridge. The onions help keep the cilantro fresh for up to five to seven days.
• Organics: To avoid exposure to glyphosate, a microbiome-killing herbicide, opt for organic chickpeas, oats, lentils and other dry goods instead of conventional ones. This choice nurtures and protects our microbiome. In a Protective Diet lifestyle, we prioritize choices that sustain our gut health, including food, environment, and household products. By making our own cleaning supplies like All-Purpose Cleaning Spray and Natural Laundry Detergent, we reduce our exposure to toxins.

Betterment Challenges

Betterment Challenges are there for you when you are ready for them. There is no chance of getting bored on a Protective Diet. Here are some that Julie Marie mentioned in this class:

• Join us in the 3-Month Goal Challenge! Make it happen over the next 90 days. Let go of that “monkey” on your back.
• Make your own Soymilk. Follow along in class, or follow the recipe.
• Make your own Tortillas. We make corn tortillas and flour tortillas from scratch. We have all the tips and techniques.
• Make your own fermented toppings. These are homemade convenience that instantly elevates the flavor of your meals.
• Day Fast/One Meal a Day — If you’re interested in my one meal a day (OMAD) plan, which I’ve been following since February 2017, it’s worth exploring. This approach saves a lot of time on food preparation and planning, allowing me to simply walk out the door and return at sundown to prepare a quick meal. This routine has been crucial in maintaining my health and keeping cancer at bay. In 2016, I was diagnosed with terminal brain cancer and chose not to pursue chemo or radiation, relying instead on a Protective Diet and angiogenesis inhibitors. Seeing signs of cancer regression fueled my hope for holistic recovery, and I continue to share my story well past my prognosed expiration date.

Encouragement

• I am so lucky that I get to eat this kind of food! The excitement I feel is coming from my microbes. When you are first starting, you might not be as excited and you might be motivated by the results you see happening in our community. The weight loss, the disease reversal, diabetes, it doesn’t stand a chance. Heart disease doesn’t stand a chance any kind of inflammatory disease because we’re eating a variety of plant fiber. Fiber fuels our healthy microbes and they produce short chain fatty acids that are anti-inflammatory. Our food is not anti-inflammatory. Our microbes make anti-inflammatory short chain fatty acids, like butyrate, when they eat fiber. But when you’re not eating plant fiber, they die off, they don’t populate, and they don’t produce it. Plant fiber is important at every single meal. So we eat whole grains, and we eat fruits and vegetables in an abundance. Starting out the gate, it might feel very high fiber. If you are eating a standard American diet, ease into it. You want to feel good.
• I know there’s a big movement for body acceptance, which is wonderful. We should all feel good no matter where we are in our health journey. But leaning down isn’t about body image; it’s about protection. Toxins are stored in our fat. The more body fat we have, the greater risk we have for cancer and inflammatory diseases. So being leaner means being healthier.

“I went from a size 22 to a 2. I lost 150lbs.

And I have sustained this for a decade with total excitement!”

Recommended Recipes
Red EnchiladasPlant-based Taco Bell Meat	Taco SlawPlant-based Yogurt		45-second Corn TortillasInstant Cheeze Sauce	Pickled Pepper Rings7-day Sauerkraut
Recommended Classes
#260 Day One on a Protective Diet#228 Benefits of Fermented Food		#257 How the Gut Microbiota Influences Our Behavior & Controls Our Wellbeing#281 Making Perfect Yogurt and Including Soy on an Anti-Angiogenic Diet to Prevent Cancer

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Class Description:

This class introduces Instant Cheeze Sauce–super silky, made of pantry staples, and ready in less than three minutes. Your Protective Diet just got even more convenient, exciting, and sustainable. Invite your friends over! Concession Stand Nachos are on the menu!

Class URL: https://protectivediet.com/courses/cooking-with-julie-marie/lessons/class-343-slimming-down-with-concession-stand-nachos/