| Hi John I got knocked for a loop this past weekend. It started when my son had a friend (Mark) over to stay with us for the weekend. The boys had a blast -- they went sledding, built a snowman, played games and laughed hysterically as they listened to my son's collection of fart and burp ring tones on his cell phone. (I swear every 12 year-old boy in the world is obsessed with bodily functions.) Mark is the complete opposite of my son Mickey. Mick is built like a tank with legs -- a strong, muscular offensive lineman and martial artist. Mark on the other hand is as thin as a rail and almost frail looking. I always thought he must have the metabolism of a squirrel! While the boys were outside playing on Saturday afternoon, I was inside making a pot of soup and baking a loaf of bread. I noticed that all Mark seemed to want to eat was peanut butter sandwiches, which was OK for lunch, but I wanted to make a really special dinner. The boys came inside after playing and when they walked into the kitchen, Mark said, "Wow, it smells REALLY good in here!" My son Mickey picked up the lid on the soup kettle and said, "Minestrone, right Mom?" Yup. Mark looked completely baffled. "What's minestrone?" I thought that was a bit odd, but maybe his parents aren't big soup eaters. I explained that it was an Italian vegetable soup. He looked bewildered and almost scared as he asked, "Wh-wh-what kinds of vegetables are in it?" Uh-oh. I knew trouble was brewing. It's never good to have a kid give you the doe in the headlights look when it comes to food. I asked him, "What kinds of vegetables do you eat?" Canned corn and french fries. Then he added that his family eats at McDonald's 2-3 times a week. Ugh. It was worse than I thought. Now I know why this kid is so skinny. It's not his metabolism -- he's freaking malnourished existing on Happy Meals and peanut butter sandwiches! (Note: It may be a few years before the junk food will either make him balloon or toxify his insides so completely that major disease/illness is around the corner.) I told him the soup had carrots, celery, green beans, white beans, kidney beans, chick peas, tomatoes, onions, garlic, squash, split peas, lentils and escarole in it. His eyes were like saucers and he said, "I don't eat that stuff. Would you mind if I just had a peanut butter sandwich for dinner?" I went out on a limb here. "Yes, Mark, I would mind. Even though you never eat those vegetables, that does not mean they're not good. I would like for you to try the soup. That's the rule in this house -- no special orders allowed." My son Mick chimed in. "Yeah, Mark, you'll love it. It's awesome!" When it came time for dinner, my son of course dug right in. Mark nibbled on his bread for a few minutes, then the moment of truth came. He took a small mouthful of soup. Then another. And another. Then another bigger mouthful. And no one was more surprised than him when he looked up, smiled and said, "This is really good." He even had seconds.
I told you this story because lately I've seen desperate emails left and right from parents who say their kid won't eat anything healthy, and asking me what to do. Some of the kids' diets are SO bad, they're on acid reducers. I heard from one woman whose 2 year-old refused to eat fruits or vegetables, yet she's on Axid for acid reflux! Come on already! If you love your kids, and I'm sure you do, then it's time to stop relying on fast food and packaged stuff and do what's best for them. Give them REAL food. And put your foot down. Remember, YOU are the parent here. No kid is going to independently choose the good stuff over addicting, chemical-laden processed food and sugary, refined carbs designed in a laboratory to taste good. Even a 2 year-old knows the difference and will gravitate toward the taste-enhanced junk. Food manufacturers know that, they heavily market their poisons to the little ones, and they thank you very much each and every time you give into your kid's pleading. And the pharmaceutical companies are "lovin' it" too. When they can get a 2 year-old on Axid, what they've really accomplished is to create a patient for life. Chi-ching! Every kid like that is worth tens of thousands of dollars in medicine over their life time for these companies. And potentially much more if you add in the diabetes drugs, the cancer drugs, the MS drugs, the arthritis drugs and more for the major illnesses that wouldn't be used at all if it weren't for the poor eating habits established as kids. But when you make them real food, AND make it taste really good, something wonderful happens. They come around. Sure, you'll have a fight. They might even go to bed hungry for several nights, refusing to eat. Big deal. There are greater tragedies. I'd rather see a kid go to bed with an empty stomach than to stick them on a routine of dangerous drugs just to live. Wouldn't you? Will it take you a little more time to make the real stuff? Sure. But let's face it, you have the time. If you have the time to watch an hour or two of TV every day, you have the time to feed your kids the way you should. And yourself, too. It comes down to purpose... to waste time surfing the net, watching TV, texting, talking endlessly on the phone, doing what's the most fun at every given moment, or doing what's right for the family's and your health. Don't think that this is a daunting task or that you'll be left alone, not knowing what to do. I will help you every step of the way. That's my role in your life...with the Great Taste No Pain health system. The recipe section of the Great Taste No Pain system is loaded with delicious, easy, good for you dishes that are all kid-tested and approved. Savory soups and stews. Fresh, tasty salads. Moist breads. Scrumptious sides. Delectable entrees that will have them asking for seconds of the good stuff. Plus I'll also show you how to pair foods together to make sure ALL of your meals are a snap to digest, with no overproduction of acid. And no acid pain afterwards. AND no medicine needed. In addition to helping end your kid's acid reflux, you'll likely feel a whole lot better yourself. You might even take off a few inches without even trying. How does THAT sound?! Now, if you or a family member has a gluten challenge, no worries. Great Taste No Gluten is just what you need. There is no system like it anywhere else. Great Taste No Gluten gives you a collection of outstanding, mouth-watering gluten free recipes that are popular with kids and adults alike. It also teaches you the proper food pairing principles in Great Taste No Pain to keep you and your entire family free of digestive pain.
If you've got kids that are walking commercials for fast and processed foods, and, heaven forbid, are on acid reducers or similar medications, it's time to put an end to the craziness. No one is built to have to artificially reduce acid after meals. The only time this is ever an issue is when the food is crap or that it isn't right for that particular person's biology. I can get anyone off those drugs if they'll just stick to my simple system. Show you really love them. Nourish their bodies and help create health -- not sickness, disease and obesity or malnourishment. And do the same for yourself while you're at it. Step one is right here with Great Taste No Pain and Great Taste No Gluten. By the way, Mark passed on the tossed salad at dinner, which was OK. I had already achieved a huge success. One step at a time -- I'll get him with salad next time! To your health, Sherry Brescia PS: The minestrone soup I mentioned above is featured in the Great Taste No Gluten recipe book. In case you'd like a sneak preview of just how delicious eating right can be, here is the recipe: Loaded Minestrone Soup
Serves: 10-12 1/4 cup olive oil
2 cloves garlic, minced
1 large onion, diced
3 celery stalks, sliced
14 cups beef broth or stock, or vegetable broth or stock
1 cup dried split peas
1 cup dried lentils
4 large carrots, peeled and sliced
1-28 oz. can crushed tomatoes
2-15 oz. cans cannellini beans, rinsed and drained
1-15 oz. can of garbanzo beans, rinsed and drained
1-15 oz. can of red kidney beans, rinsed and drained
1 medium zucchini, diced
1 medium yellow squash, diced
1/2 lb. fresh green beans cut into 1/2 inch pieces
1 lb. escarole, rinsed and chopped
Salt and ground black pepper to taste
1/2 cup grated Parmesan cheese In a 16 quart soup or stock pot, heat the oil over medium-high heat. Add the garlic, onion, and celery; sauté until softened. Add the broth or stock and bring to a boil. Add split peas and lentils; return to a boil. Reduce heat to low and simmer for 30 minutes. Add the carrots and tomatoes; continue to simmer for 20 minutes. Add the drained cannellini, garbanzo, and kidney beans; then the zucchini, yellow squash, green beans and escarole. Simmer for 10 minutes or until all vegetables are tender. Season with salt and pepper, and serve with cheese. Enjoy! ******************* Haven't taken the Great Taste No Pain test drive? Why not? Atsamattayou? You like pain or something? I've heard about people like that! Want to read past articles? Here they are. * Forward this email to the people you care about the most! (c) copyright 2011 Holistic Blends
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