Showing posts with label health. Show all posts
Showing posts with label health. Show all posts

Saturday, March 1, 2008

Sugar River Dairy: Active local culture



By Vesna Vuynovich Kovach
In Brava magazine, March 2008
Column: Around the Table

Recipe: Fruit Salad

In case anyone hasn’t noticed, our state has something of a reputation when it comes to milk. We’ve got nearly 1 in 4 of all the nation’s 65,000 dairy farms, over a hundred cheese-making plants, and plenty of artisan producers.

But a few years back, Ron and Chris Paris noticed a giant hole in the market for small-scale, specialty dairy: practically nobody local makes yogurt commercially. They decided to fill that void with great product of their own, and Sugar River Dairy -- one of only three artisan yogurt makers in the state -- was born. Today, Chris and Ron’s all-natural yogurts, cultured naturally and made without thickeners, colorings, or any of the other additives found in mainstream brands, can be found on the shelves of food markets all over the area, as well as at their booth at the Westside Community Market.

VVK: Do you two have a background in dairy?

Chris Paris: Ron grew up on a farm on the edge of Madison across from Lake Farm Park in Oregon. He got a degree in dairy science from the UW-Madison and held various jobs in the ag industry. My family transplanted to Madison when I was three, but my parents have rural roots in Kansas and Missouri. I’m actually a teacher -- degree from UW-Madison in dance education and early childhood development. In 2004 I went 24/7 with Ron and Sugar River Dairy.

VVK: What was involved in starting up your dairy?

CP: Lots of startup costs and issues. We planned the building and built it 10 steps from my back door. It took two years of planning to find the right equipment and setup. Small processing equipment came from Israel. Everything we could find was meant for big production. The biggest challenge was trying to get a machine to dispense one ounce of fruit on the bottom of a six-ounce cup. Lots of trial and error on that.

VVK: How much yogurt do you produce?

CP: One and a half tons per week, or 3,000 pounds. That’s about 1,700 six-ounce cups and 1,400 24-ounce cups of yogurt. It’s a drop in the bucket compared to most yogurt manufacturers. But we’re often able to make our yogurt one day and deliver it the next. Probably the freshest yogurt available!

VVK: Where does your milk come from?

CP: We use non-homogenized milk from two local, single-source, small farms that don’t use rBST and sub-therapeutic antibiotics. We believe that keeping it simple and clean keeps it healthy. We process it quickly and get it to the market.

VVK: How about your culture?

CP: Our culture comes from a local company. There are huge companies around the world that manufacture cultures. They are very sophisticated and very technical. Some won’t sell to small manufacturers like us. There are small companies who will deal with our minimal needs. We’re lucky to have just such a company in Madison.

VVK: Different yogurt brands can taste very different. How did you come upon the blend of culture that you use?

CP: Different blends have different tastes because of the pH’s they work best in. Ours has a mild, pseudo-American preference. It allows the flavor of the fruit to come through and has worked very well for us. Most European and Middle Eastern countries seem to prefer a more tart, acidic taste. Americans are used to mild and sweet flavors. That’s beginning to change now that we have access to a lot more variety.

VVK: I’ve made yogurt at home by adding a little yogurt to milk and keeping it warm, but it never comes out as solid as I’d like. And I can’t keep it going for the next batch. What’s your secret?

CP: We use freeze-dried culture in the same amount every batch for consistency. Real yogurt doesn’t need additives, but it does require help to absorb all the liquid in the milk, like raising the temperature and holding the milk to denature the proteins. We also incubate in the cup so we can retain the original texture without adding stabilizers. The added, unnecessary stuff doesn’t make real yogurt better -- though it makes it travel long distances well

VVK: What’s the most popular flavor? Do you have more in the works?

CP: Raspberry in six-ounce cups. I’d love to do exotic fruits like locally produced aronia [chokeberry] or black current, but the difficulty lies in the processing. Most fruit processors are in California. We’re looking for a Wisconsin or midwestern processor to work with.

VVK: What happens to the cream after you remove it from the milk to make your yogurt lowfat? I understand you’ll be using it in your own line of sour cream soon.

CP: It gets made into butter, but not by us. Sour cream is getting closer. It’s a different culture, and it takes more time and a different temperature. In larger quantities it can be tricky. We really wanted to have it out by now. Seems like everything takes longer to organize when most of our time is spent in production or delivery.

VVK: Is there any chance you’ll be coming out with a whole-milk yogurt anytime?

CP: Whole milk yogurt is on the way. We just need cups printed -- that’s another story, and two months of waiting. Research is clear about the differences between good versus bad fats, but people mostly focus on the word “fat.” They tend to equate fat with calories, and nutrition is a lesser issue. There’s also research indicating that non-homogenized milk may be healthier.

VVK: What else is next for Sugar River Dairy?

CP: A new delivery truck!

Fruit Salad

Recipe from Active local culture: Chris and Ron Paris update Dairy State tradition with their natural, artisan yogurts

Fruit salad

Fresh fruits
Vanilla yogurt
Optional: raisins, almonds, and/or sunflower seeds

Choose a combination of two, three or four fruits. “Very simple.“ says Chris. “Go local or regional if possible. The only frozen I use are those I freeze myself -- strawberries!” Cut in chunks about the size of ice cubes, or use a melon ballers. Arrange atop vanilla yogurt in individual serving dishes.

Fruit combo suggestions:

Apples, pear and cherry
Watermelon, cantaloupe and muskmelon
Thimbleberry (they’re like raspberries, but bigger and softer), grape and blueberry
Mango, guava and strawberry
Pineapple, banana and clementines or tangerines

Friday, February 1, 2008

Let them eat bread


For celiac sufferers, Holly Beach provides gluten-free alternatives

By Vesna Vuynovich Kovach
In Brava magazine, February 2008
Column: Around the Table

Recipe: Gluten-free Valentine’s Day Sugar Cookies

White or wheat? For perhaps as many as 1 in 133 Americans, the answer had better be “gluten-free.” And not just for toast, but for every sort of bread, pizza, muffin, pastry, cookie and pasta. Not to mention beer, imitation crabmeat, soy sauce, vitamins, medicine, envelope glue -- absolutely anything made with wheat, barley or rye.

That’s the estimate given by the National Institutes of Health of those of us who may have the genetic autoimmune disorder known as celiac disease. When a celiac sufferer ingests gluten, a protein in those common grains, the immune system attacks the lining of the small intestine, rendering that vital organ incapable of absorbing nutrients. No matter how much the person eats, they become malnourished. Results can include bloating and gas, fatigue, anemia, osteoporosis, seizures, mouth ulcers, infertility, emaciation or obesity -- and that’s just the short list.

In this country, where awareness among the medical profession is, mercifully, growing, celiac patients have gone years before being correctly diagnosed. An article in USA Today tells of a girl who didn’t grow an inch between the ages of eight and 16 -- when she was finally diagnosed with celiac disease and told to stop eating gluten.

The good news is that the small intestine can usually heal over the course of a few months, and the body can once again receive desperately needed nutrients. The bad news is that there’s no known treatment for celiac disease. Patients must abstain from wheat, barley and rye products for life. The amount of gluten present in just 1/48 slice of bread -- scarcely a crumb -- has been found to trigger an attack.

Lucky for Madisonians with celiac -- and also for those with gluten intolerance and wheat allergies, which are separate medical conditions -- there’s Holly Beach and her Silly Yak Bakery, located right next door to her (whole-wheat) Bread Barn on Mineral Point Road.

Since the early 1990s, Holly owned and operated a bakery in Rochester, Minn., which is, coincidentally, the home of the world-famous Mayo Clinic, a leader in medical research and treatment. In 2000, around the time celiac awareness was beginning to pick up, a patient from out of town dropped by the The Bread Baker asking if they might, perchance, carry GF (gluten-free) bread. Then another, and another. “I had never heard of the disease before customers started coming in and asking for GF product,” Holly explains.

For a baker with a B.S. in health education (UW-La Crosse, 1983), this was a call to action. But there were technical difficulties in creating wheat-free bakery goods. “My first attempts were miserable bricks and I backed off for a bit,” Holly remembers. “ But people were still asking for GF product. I could only say ‘I’m sorry’ for so long.” She rolled up her sleeves again, and didn’t stop until she had perfected some great gluten-free loaves. Then she found how hard it was to bulk-order the special ingredients she needed.

“I remember sitting in my office and crying after another failed attempt to locate ingredients and thinking about all the celiacs that had to deal with finding safe food every day,” she says. “Everyone had the right to walk into my bakery and enjoy bread!” She persisted, and soon, Holly had a gluten-free mail order business up and running “through referrals from the Mayo Clinic.”

Then, in 2004, a serendipitous business deal with the owner of Madison’s Bread Barn led to Holly’s buying that bakery and moving, with her husband, Miguel, to Wisconsin. “It was time for a change in our lives after each living 20 plus years in Rochester,“ she explains. “It all clicked. Within four months we had sold my Rochester bakery and townhouse and purchased the Bread Barn and a townhouse in Verona -- all during the holiday season.”

And then there was this: “I knew that by just being in a larger city I would be able to bake for more people with celiac disease.”

Vesna Vuynovich Kovach: How did you come up with your bakery’s name?

Holly Beach: “Silly Yak” is a play on words for celiac. Having celiac disease can be overwhelming, especially for children and parents. I wanted to lift the cloud, so to speak, and put some fun into celiac.

VVK: What led you to baking to begin with?

HB: My Grandmother Nelson was a very gifted cake baker and decorator. I spent many hours watching her create her beautiful cakes. My passion at that time was eating the delicious “cake crumb toppings” that came from leveling off the tops of her cakes. [After college] I moved to Rochester and opened a bicycle store. After 12 years I switched gears -- ha! -- to running a whole-grain bread bakery.

VVK: What’s most challenging about gluten-free baking?

HB: Gluten is the stretchy protein in wheat which allows the bread to expand like a balloon. Unfortunately, this is the culprit for people with celiac disease. We use xanthan gum [a specially fermented corn syrup] along with eggs to replace it. Over the years I’ve been able to develop bread that has a delicious, yeasty smell and taste, with loft and a soft crumb. Muffins and cookies are not so difficult, although they have their naughty moments.

Working with GF ingredients can still be unpredictable and we often scratch our heads in the kitchen wondering, “Now, why did that happen?” when we didn’t change the recipe at all!

We have been getting more requests for GF products that are also casein free, egg free, and yeast free. All of this takes so much time to develop.

VVK: What are some other ingredients?

HB: I try to use many high-protein and high-fiber grains such as amaranth, quinoa, sorghum, Montina [milled Indian rice grass, which is native to Montana] and buckwheat. Lack of fiber is a big concern for most people with celiac disease. I find that the community here in Madison is much more receptive to these grains. However, the Classic Rice bread is still our best selling bread. I’m very proud of our breads and the rave reviews that they get.

VVK: I’ve read that cross-contamination is a serious issue for celiac patients -- hamburgers can’t be cooked on the same grill as buns, fries can’t be fried in the same oil as breaded foods, and so forth. Since you’re running a whole-wheat bakery as well as the Silly Yak, how do you manage?

HB: When I first started baking GF, I set up strict handling procedures. All ingredients are in separate containers and kept in a separate area of the store. Separate utensils and pans are used, and washed and sanitized before each use. All surface areas are sanitized and covered. Each month I randomly test GF products for gluten contamination. By randomly testing products, I’m able to check our safe-handling techniques. We have not had a failed batch to date.

VVK: How does your Silly Yak business compare with your whole-grain operation next door?

HB: Forty percent of our total gross is from GF sales. In 2005 GF sales were only 10% of our total sales, so you can see that GF is growing substantially.

VVK: Who are your customers, and how do they find you?

HB: Our GF customer base is mostly local with about 30% being mail order – and that percentage is growing monthly. We get customers traveling through the area, and regular out-of-towners as far away as Chicago and Dubuque who stop in on a monthly basis. Our customers find us through Internet searches, word of mouth, and referrals from the Mayo Clinic.

To my knowledge, my oldest customer is 98 and hails from New York. My youngest is three years old and loves our snickerdoodle cookies.

VVK: Do your customers tell you of their health journey -- their struggles with celiac?

HB: Some customers come in with heavy shoulders, overwhelmed with the diet changes that they must make. Some are angry. I try to instill in my staff an understanding ear. Our job is to make life just a little bit easier for them.

Some of the most heartwarming moments for me are when customers come into the store and the tears start streaming down their faces. They can’t believe the selection! Some customers haven’t had pizza for over 20 years. And then to be able to offer them gluten-free beer [Lake Front Brewery’s New Grist and Budweiser’s Red Bridge]! Oh my gosh, they think they’ve died and gone to heaven. Also very moving for me was sending GF packages to soldiers in Iraq for Thanksgiving.

VVK: What are your personal favorites?

HB: The banana muffin! We make it with sorghum flour, and it just hits the spot without being too sweet. My staff loves our GF pizzas and we have been known to make large pizzas on a GF bake day for our own ravenous consumption. I also enjoy grilled cheese sandwiches with the tomato-feta bread and Reubens made with our Bavarian bread.

VVK: Any other great connections you’ve made in Madison?

HB: Very special to me is my collaboration with Bunky’s CafĂ© on Atwood Ave. in Madison. [Co-owner] Teresa Pullara-Ouabel has been very supportive of the celiac community and prepares wonderful pizzas and main-course Italian dinners that are gluten free. She is super high energy and helps keep me going mentally when I’m starting to bog down.

Gluten-free Valentine’s Day Sugar Cookies

Recipe from Let them eat bread: For celiac sufferers, Holly Beach provides gluten-free alternatives
By Vesna Vuynovich Kovach
Brava magazine, February 2008
Column: Around the Table

Holly says, “So many of my customers miss baking. Gluten-free ingredients can sometimes be so difficult to work with, but this is a very easy recipe and rolls out really nice. Families can have fun together creating these. Don't tell your friends that these are GF! They'll be asking you for the recipe.”

Mix together:
3 cups rice flour mix*
1 cup sugar
1 tablespoon xanthan gum
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Cut in:
1 cup chilled butter, cut in small pieces
1 egg
3 tablespoons buttermilk or milk
1 teaspoon vanilla

Blend well. Chill, if desired. Roll out on rice-floured surface to 1/8" to 1/4" thickness. Cut into valentines or shapes. (This dough works for any holiday!) Bake at 350 degrees for 8 to 10 minutes, until a light touch to the center of a cookie does not make a dent. Edges may become slightly golden, depending on thickness.

Sprinkle with sugar before baking or frost after cooled. Yield: About 2 dozen 2" cookies. Store in a sealed container in a cool area. “They freeze great!” says Holly.

*Rice Flour Mix: Use Holly’s GF Flour Mix (available at Silly Yak Bakery) or another GF mix of your choosing. (Check the label to see if xanthan gum is already included.)

Sunday, January 1, 2006

Good energy: Acupuncturist Dr. Leaf Song


Traditional Chinese Medicine with a gentle touch
By Vesna Vuynovich Kovach
In ANEW Magazine, January 2006

In the reception area of the Beijing Acupuncture & Chinese Herbal Medicine Clinic in Middleton, the air is fragrant with the stinging scent of Chinese medicinal herbs. On the counter a blue glass vase brims with fresh flowers of purple, yellow and pink. These blossoms have a bite, albeit a painless one: they’re snapdragons. If you were to squeeze open and then release one by its bulb-like, jointed base, it would shut with a snap – firm and lightning fast, but also velvety, petal soft.

They seem an apt decoration for the acupuncture clinic founded in 1997 by Leaf Song, O.M.D., M.S., L.Ac., who specializes in “creating the energy flow” that she says promotes weight loss, facial rejuvenation, lifting of depression, smoking cessation, pain relief and more. And it’s not only because beautiful items from nature befit the natural healing philosophy behind Traditional Chinese Medicine (TCM). The gentle nip of a snapdragon mirrors her style of acupuncture needle insertion, as well.

“Her touch is very soft,” explains her husband, Jonathan Song, O.M.D., M.D., Ph.D., L.Ac., who is also a TCM doctor and who joined the Beijing Clinic early in 2005. “Patients like when she’s needling. She knows the American style.”

After the Chinese-born Dr. Leaf realized that “Americans’ bodies tend to be more sensitive to needles,” as she puts it, she applied herself to developing techniques that would be acceptable to even the most needle-shy among us.

“She practiced at home to learn how to maneuver needles so that they would be painless. That’s what makes her different from other acupuncturists,” says Dr. Jonathan. “She practiced on her own body. And on me and our daughter,” he adds with a laugh.

Dr. Jonathan says that each TCM practitioner has a different style; it’s more of an individual art than Western medicine, even though both are rigorous professions based on vast, time-honored bodies of knowledge. Dr. Leaf, he says, “has a unique view. She sees the problem precisely and gets a very good result. She’s particularly good at lower back pain and at women’s health issues, like infertility. It’s often a complicated situation. She can see it as a simple thing and treat it in a simple way.”

Dr. Leaf’s therapies include Chinese herbal medicine as well as acupuncture; both have been essential components of TCM for thousands of years. The slim 44-year old is particularly enthusiastic about her herbal approach to weight loss. “We’ve developed our own herbal formula that’s very safe and effective,” she says. “It opens up your energy and moves out stagnation. It’s a circle: overweight causes energy stagnation, and stagnation causes overweight.”

Though terms like “energy” and “stagnation” might sound like fuzzy New Age talk to the Western ear, they have ultra-precise meanings for a doctor of TCM. And Dr. Leaf is well qualified to use them. She began her studies at the Zhejiang College of Traditional Chinese Medicine in Hongzhou, where she met her future husband. They moved to Beijing, where he went on to get his M.D. at the Peking Union Medical College and she continued TCM studies at the China Academy of Traditional Chinese Medicine. There Dr. Leaf was awarded her the Hu Shi-Xi award for distinguished achievement in Chinese medicine in 1987.

In 1989, Dr. Jonathan arrived in the U.S. for the Ph.D. program at Michigan State University. Dr. Leaf followed soon after with their baby daughter, Willa, who is now a 15-year-old Middleton High student. After postdoc work at the University of Rochester studying Alzheimer’s disease, Dr. Jonathan came to the UW-Madison for multiple sclerosis research in 1997.

The doctors chose their lyrical, Westernized names after coming to the States. Dr. Jonathan’s birth name, Jian Xiong, is pronounced like “John Song.” He found the name “Jonathan” – he prefers it to “John” – in a baby name book presented to him by his Ph.D. professor, who encouraged a name change to facilitate his American career.

Dr. Leaf followed suit, translating her family surname, “Ye” into its English meaning, and making it her new first name.

The daughter of a doctor of Western medicine and an office administrator, Jia Nong Ye was born in China in 1961. “I grew up in a hospital. The front was the hospital building, and the back was where the doctors and nurses and their families lived. You couldn’t go out without going through the hospital part.” When it came time to choose a career, says Dr. Leaf, medicine was the natural choice. “I didn’t know anything else,” she says.

In the mid-1960s, during China’s Cultural Revolution, “Mao gave the order that all M.D.s must study acupuncture,” says Dr. Leaf. Her mother was among them. Later she encouraged her daughter to go into TCM. “She said it was a good career for a female. Western doctors are on call and in the hospital for such long hours. So acupuncture would be good for a woman, a wife. That was the reason I went to school for Chinese medicine.”

Since then Dr. Leaf has distinguished herself as an accomplished and caring healer. Along with her many years of practice, she has published several peer-reviewed journal papers and book chapters on TCM. She is working on a book about diet and health.

In addition, she and Dr. Jonathan are senior clinic supervisors for the Midwest College of Oriental Medicine in Racine. One or more students works as an intern at the Beijing Clinic – the only one authorized by the school – most days. Debbie Gordon, R.N., who will be graduating in June, is impressed with her experiences here. Many patients, she says, arrive after Western medicine hasn’t been able to help them. “They have test after test, and can’t get a diagnosis for their pain or chronic fatigue. But their condition fits an Eastern diagnosis,” she says. “This is a wonderful clinic. They do wonderful work here.”

In recent years, awareness and acceptance of TCM has come a long way in America, says Dr. Leaf, but still “there’s a lot we can do. The American diet, stress – people don’t know how much these things affect your health. They never make any connection with their chronic pain or allergies,” she says. “Diet and herbs, properly chosen for the proper effect,” can be powerful tools for health: “You can revive up your body and move your energy.”

Looking to the future, Dr. Leaf plans to move the clinic out of the storefront rental and into its own building, expanding it into a total center for holistic health. “I want to do more group practice. Add other kinds of health care, with nutritional consultants, massage therapists and more,” she says.

After practicing in two countries and several American cities, Dr. Leaf Song is here, in the Madison area, to stay, to grow and to continue to blossom. And that’s good energy.


Dr. Leaf Song's bio page at the Beijing Acunpuncture Clinic Web site

The Beijing Acupuncture Clinic is located at 6255 University Ave., Suite 202 in Middleton, Wisc. Phone: 608-238-3333. URL: beijing-acupuncture.com

Thursday, December 1, 2005

Cholesterol: It does a body good

A growing group of folks dare to say that more might just be better
By Vesna Vuynovich Kovach

It’s an integral part of every cell in your body; embedded in each one’s membrane, it quite literally keeps you together. Over a remarkably wide range of temperature, it keeps your cells firm enough that they don’t soften into mush, yet supple enough not to crystallize. It’s also a vital ingredient in cell manufacture and repair.

This same substance is the principal building block of many of your most important hormones, including the sex hormones progesterone, estrogen and testosterone, and several adrenal hormones, too: cortisol, cortisone, aldosterone. You need it to make the glucocorticoids that regulate your blood sugar. You also need it to make the mineralocorticoids that balance minerals and regulate blood pressure.

Pivotal in brain synapse function, this plentiful component of mother’s milk is critical to the development of a baby’s brain and neurological system.

As if this all weren’t enough, this same substance is also essential for your body’s synthesis of Vitamin D. Your liver needs it to create bile salts and acids for effective digestion; its name means “bile solid” in Greek.

What is it, this magical substance so central to all animal life? Here are some clues that probably won’t help. It’s soft, white, waxy and crystalline. You have about five ounces of it in your body, most of which you make yourself. Some comes from the food you eat.

It’s cholesterol.

We hear about cholesterol all the time, everywhere from the evening news to product labels. Many of us plan our diets, if not our entire lifestyles, around it – or anyway, around avoiding it.

But for something we spend so much energy thinking about, how many of us know what it actually is: what it’s made of, where it comes from, what it looks like? And what, if anything, it’s good for?

The information is not so readily available to the casual seeker. Even an Internet search for “cholesterol benefits” will turn up mostly information about ways to get rid of it – or, more precisely, how to have less floating around in your blood (serum cholesterol) – rather than about the various benefits of cholesterol itself.

Cholesterol fits many categories. It’s an alcohol, by virtue of having an OH component. It’s a lipid, which is a family of substances that includes fats and waxes. It’s also a steroid, which is a type of lipid. Cholesterol is the precursor to pregnenolone, used to synthesize all the body’s steroid hormones.

Cholesterol needs to get wherever cells need mending. The logical way to travel is through the circulatory system; that is, by floating along in the bloodstream. But there’s a problem: cholesterol can’t dissolve into your blood, because it’s not easily soluble in water. Our bodies have developed an ingenious workaround. We pack up individual molecules of cholesterol into lipoproteins, little globes made of water-soluble protein on the outside and fat-soluble lipid on the inside – and away they go, like little submarine travelers.

The lipoproteins that carry cholesterol away from the liver toward cells that need repair are less dense than the ones that bring it back to the liver. Hence the familiar terms low-density lipoprotein (LDL) and high-density lipoprotein (HDL) – the so-called “bad” and “good” cholesterols. Technically, the cholesterol itself is the same; it’s the submarines that are different.

Incidentally, plaque, that infamous cholesterol-laden tissue of arterial walls, is not a residue of cholesterol swimming by, even though it is associated with high blood cholesterol levels. It’s not like a bathtub ring; rather, it’s built into the artery tissue on a deeper level.

All animals produce cholesterol. Plants don’t. That’s why meat, eggs, butter and other animal foods contain cholesterol, while absolutely all vegetable oil is cholesterol free. Same goes for all grains, fruits and veggies.

Even the strictest vegetarian folks have cholesterol – sometimes even at levels deemed too high by current standards. In fact, some research seems to show that our bodies work to maintain a level of cholesterol that’s consistent within each individual, so that if you eat less, your body makes more, and vice versa.

None of the information above is considered controversial. Recently, though, there has been a groundswell of controversy regarding cholesterol’s role in coronary heart disease (CHD).

A growing community of physicians and layfolk worldwide reject what they’ve dubbed the “diet-heart idea”: the view that saturated fat and cholesterol (read: animal food) leads to blocked arteries and heart attack. According to them, the reason cholesterol is present in damaged, lesioned arterial walls is because of its role in cell repair. They hold that cholesterol is part of the solution, not part of the problem.

High levels of blood serum cholesterol don’t cause heart attacks, they say, any more than high numbers of plaster casts cause broken bones. They point to examples that seem to contradict the conventional view, like the Masai tribespeople of Kenya who live almost entirely on meat and milk, yet have ultralow rates of CHD.

As possible culprits for the CHD epidemic, they cite smoking, stress, bacterially caused inflammation, and modern “fabricated” foods – margarine, nonfat cream cheese, boxed breakfast cereal. To the typical health-conscious consumer, theirs seems a topsy-turvy worldview in which just about all the modern dietary improvements turn out to be positively lethal.

The critics of the diet-heart idea admit that not all animals are designed to eat food that contains cholesterol. Lettuce-chomping rabbits, for instance, are virtually unable to metabolize this substance in their diet, even though, like all animals, they produce it internally.

In fact, they use this well-established bit of rabbit biology to bolster their pro-cholesterol view. They say it renders useless the many studies of harmful effects of dietary cholesterol using rabbits as test subjects – that although the results are dramatic, they can’t shed light on how dietary cholesterol affects humans.

One of the voices in the forefront of the diet-heart detractor movement belongs to a general practitioner in Sweden, Uffe Ravnskov, M.D., Ph.D., spokesperson for The International Network of Cholesterol Skeptics (thincs.org) and author of The Cholesterol Myths, which purports to detail how, from a seminal 1950s cross-nations study on, the actual findings of cholesterol research have been grossly misreported in study abstracts and by the press.

Ravnskov goes so far as to maintain that it’s only because rabbits are small, cheap and easy to handle that so much cholesterol (and other human-health-related) research has been done on them – and that the public pays the price in terms of misleading results that lead us – with futility – to adopt diets that are unappetizingly low in fat, to choose modern, high-tech alternatives (like margarine) to foods that have been part of the human diet for millennia, and to consign ourselves to a lifetime of taking expensive, powerful, yet little-understood drugs.

Moving our story closer to home, 2005 saw the birth of a Madison chapter of the Weston A. Price Foundation, an international organization dedicated to promoting traditional, natural foods. This is a natural foods movement with a difference.

Far from the conventional pro-vegetarian mindset that characterized the health foods movement throughout the 20th century, the WAPF view focuses sharply on the animal foods of our not-so-distant ancestors – beef, lamb, eggs, milk, butter – with an emphasis on natural, small-farm products, minimally processed and without artificial ingredients.

WAPF proponents like to point out that the rise in heart disease since the 1920s is concurrent with the decline in these foods.

At monthly meetings, local farmers bring their wares – raw-milk cheeses, grass-pastured meats and more. A lively Internet community thrives via a Web site (geocities.com/madison_wapf/) and online discussion boards. Topics include tips on home preparation of cream cheese and naturally fermented and cultured foods like yogurt and kefir – using whole milk, of course – and pointers to articles and books featuring obscure – some say suppressed – cholesterol-friendly nutritional and medical information.

If this seems far-out, consider that there are over 300 WAPF chapters in the United States alone. The Madison chapter is Wisconsin’s fifteenth.

Last April some 250 people flocked to the local group’s inaugural event, a talk given by the national organization’s founder and president, Sally Fallon, to hear her message of the dangers of cholesterol-lowering statin drugs (she says they’ve been linked to depression, cancer – and, perhaps ironically, heart disease), hydrogenated and trans fats (the mainstream is catching up to this particular caveat), and modern low-fat dairy products (she says they are thickened with dry milk powder for palatability – a source of “damaged,” or oxidized, cholesterol, which actually is dangerous for your heart.)

Testimonials to the healing power of cholesterol-rich foods are rife. Mary Smith, trim and energetic at 54, one of the event’s organizers, says following advice like that found in Fallon’s book Nourishing Traditions changed her life. “I was depressed and anxious for years,” says the former vegetarian. “I had terrible cravings all the time.” Now, when symptoms begin to return, Smith cuts out most everything except eggs, meat and, doled out over the course of the day, a full stick of butter. “I spread some on my eggs and some on my meat. If the eggs and meat are gone before I’ve eaten my full portion of butter, I just eat it straight.”

Another chapter founder, Mary Jo Fahey, suffered from chronic fatigue. “I wasn’t getting enough fat,” says the lean, self-employed writer who teaches workshops on making kefir and other naturally cultured foods. “I needed the energy.” Her favorite foods include a local farm’s heavy cream that’s “so thick, it’s like custard – you can practically stand up a spoon in it.”

And Martha Reilly, 50, an optometrist whose professional background includes nearly a decade of medical research, says she lost forty pounds and reversed her diabetic symptoms by switching from a low-fat diet centered on whole grains to one built on what she calls “good fats” – those found in grass-fed beef and raw milk. “Commercial livestock are fed the wrong foods to begin with,” she says. “So their fats aren’t as good.”

Certified Nutritional Consultant Kristina Amelong, 41, struggled with chronic bladder, sinus and yeast infections. “I was very, very sick. I was in pain all the time,” she says. She devoted herself to natural remedies, acupuncture and natural foods for years, but, she says, “It wasn’t until I started a diet with lots of fat that my health turned around.” In addition to her Atwood neighborhood practice, Amelong and her husband, Tim Cordon, boards goats at their farm in Blue Mounds. The goats belong to fellow natural foodies who want raw, non-homogenized milk.

Of course, conventional medicine does not condone these examples. Nor does it consider the diet-heart connection to be an open question. Major organizations ranging from the National Institutes for Health, the USDA, the American Medical Association, the American Heart Association and the Centers for Disease Control all are unequivocal that low-cholesterol diets can help prevent CHD, and that the opposite is risky.

But the cholesterol skeptics are confident they have the facts, and the history of human nutrition, on their side. “If the mainstream is right, then maybe I won’t live as long,” says Smith. “But it tastes good. And I feel good. And it’s better than being depressed.”

Saturday, October 1, 2005

Rub Out TMJ

Therapeutic massage holds out healing hope for sufferers of jaw joint disorders
By Vesna Vuynovich Kovach
In Anew magazine, Autumn 2005

He was graceful, lean but not quite lanky, with high, well-defined cheekbones, a broad, intelligent forehead, and a thoughtful, artistic intensity in his eyes. He pretty well fit the description of all my youthful crushes – like Fred Astaire and Ludwig Wittengstein (yes, the philosopher) – and also of – maybe you could guess it, but I was 30 before a girlfriend pointed it out to me – my father. My heart leapt. My blood rushed. My brain – scandalized – scolded and denied. I shouldn’t be feeling any of this.

It was my ex-boyfriend from L.A., whom I hadn’t seen for nearly a decade, come to visit. It hadn’t occurred to me that, after years of friendly correspondence, I’d be so primally attracted to him on sight, just like when we first met. I suddenly and painfully recalled that he dumped me. And what a fool of myself I’d made over it.

My body fairly vibrated as I accepted his warm hug. I watched as if from a great distance as he cordially shook hands with my husband. I tensed. I didn’t know what to say.

And then my jaw locked shut.

My jaw remained clenched, frustratingly, through the wonderful Chinese dinner we went out for. (Sucking Lo Mein wasn’t too bad, but oh, those big, juicy dumplings!) Long past that short-lived, but intense, jolt of first encounter. All through the perfectly normal and lovely week the three of us enjoyed together. And a few days thence.

This was one of the many episodes of TMJ (temporomandibular joint, or jaw joint) disorder (sometimes abbreviated as TMD) I’ve experienced over the course of my adult life. And I’m not alone. The National Institute of Dental and Craniofacial Research, one of the National Institutes of Health (www.nidcr.nih.gov), estimates 10.8 million Americans share my pain.

Recently I decided to find out more about TMJ, and explore the possibilities for a healing journey. I discovered some surprises along the way. And I came to the conclusion that the most promising avenue for treatment might be one that most of those millions will, unfortunately, probably never pursue: therapeutic massage.

TMJ problems can be difficult to diagnose, partly because there are so many possible symptoms: pain; impairment of motion; a jaw that’s locked in an open or closed position; clicking, popping and crunchy noises; headaches; eyelid twitching; sleep disturbance; dizziness; a changing bite; flu-like symptoms; bad wear on the teeth; even toothaches. For some, the symptoms are mild and/or infrequent; for unlucky others, persistent and/or excruciating. Episodes are often triggered by stress, as in my case, and are intermittent – and that also makes it hard to judge the effectiveness of therapy.

The cause of “TMJ syndrome,” as this cluster of conditions is often called, is unknown. There are plenty of theories: orthodontic work, malocclusion (bad bite), stress, chewing gum or ice, tooth grinding at night, injuries or trauma to the head or neck, posture, playing woodwind instruments, tooth extractions. But for just about each theory, there’s at least one scientific study that contradicts it.

Treatments include braces to correct jaw position, grinding down the teeth to change the bite, “splints” that can be inserted or else implanted surgically – an irreversible procedure – hot and cold packs, and rather dreary advice to subsist on soft foods for life. None of these are known to work terribly well, according to the NIDCR’s 1996 Management of Temporomandibular Disorders conference assessment statement.

Another wrinkle: 90% of folks seeking treatment are women in their childbearing years, according to the TMJ Association (tmj.org), a national non-profit advocacy, education and support group based in Milwaukee.

So here’s a condition that (1) is generally reported by women, (2) is associated with stress, (3) has no known cause, and (4) resists treatment. Put all that together and you shouldn’t be surprised that TMJ sufferers are too often told that their condition is merely psychological – all in our pretty little female heads, as it were. For many, the legacy of this invisible pain can be alienation from friends and family who have run out of patience, humiliation by condescending or unsympathetic doctors and dentists, frustration and despair.

Add to this the likelihood that the number of TMJ sufferers is far greater than statistics indicate. There’s reason to believe that many, if not most, do not report their condition to anyone. Or that when they do, it’s shrugged off and not referred for treatment, as happened with me some 23 years ago when I consulted a physician soon after first experiencing jaw locking. More recently, I told my dentist that my bite sometimes changes from day to day. He looked puzzled, then told me that was impossible and changed the subject.

This time, I decide to investigate massage therapy. I speak to Rebecca Massman, LMT, a massage therapist who specializes in site-specific, medically directed, therapeutic bodywork. Massman tells me she encounters plenty of TMJ troubles in her work; about one in eight of her clients report it. “I think it’s way more common than people think,” she says. But only rarely is it the reason for their visits.

Massman works at the UW Health Center for of Integrative Medicine, as well as in private practice. She is an instructor of soft tissue techniques and clinical anatomy at the East-West Healing Arts Institute, a local school for therapeutic massage. (“Soft tissue” refers to all sorts of features softer than bone, even though they may not seem squishy-soft to us layfolk.) The massage modalities she uses include myofascial release (the stretching and pulling of fascia, fibrous bands of connective tissue) and trigger point techniques (areas that, when touched, feel painful at that spot and in other “referred” places as well).

Massman is trained in TMJ massage. But having the opportunity to use it is another story. “Clients will usually come for something else, and the TMJ is secondary to other issues,” she says, but as “everything’s connected, everything’s related in the body,” these could be addressed holistically together with the TMJ. “It’s not well known that massage can help,” she says. “They don’t think we can treat it, or what to do. I let them know we can work on it, and they can get relief. They listen. I do a little jaw work to let them know. But then the numbers go way down, like one out of 50 says, yeah, go ahead, let’s do it.”

Why not? One reason is insurance. It’s rare to find coverage for TMJ massage – even though more invasive approaches that are far more expensive, like surgery, are readily covered. What’s more, Massman says TMJ is just one of many conditions that could be treated successfully with massage, but that few people get because of insurance. She lists Carpal Tunnel Syndrome, frozen shoulder and Thoracic Outlet Syndrome, which causes numbness, pain and pins-and-needles sensations along the arm.

Massman says that a full course of TMJ therapy can take anywhere from one to 10 hour-long sessions, “depending on the individual, what’s involved, how long it’s been an issue. Years, or months? The longer it’s been around, the more time and work it will take.” In south central Wisconsin, massage typically costs $60 to $70 per hour.

Another reason could be that physicians traditionally have referred TMJ cases to dentists and orthodontists, who are not usually experienced in soft tissue work in the same way that massage therapists are. These specialists do not ordinarily make referrals to massage therapists.

Another factor that keeps people from diving into TMJ massage treatment: pain. “It’s an ongoing series of treatments, and it can be really painful,” says Massman. “Probably the most painful area of the body to work on.”

I get a demo session from Massman, and I can attest to the pain – but also to the effectiveness. The experience transforms how I think and feel about my TMJ issues.

Massman begins by palpating my subocciptals, the muscles down at the back of my skull. As she presses on the trigger points that she finds there, I feel sensations shoot through my cranium and then subside as the muscle fibers relax. A classic trigger point response.

Next, she squeezes along the length of the sternocleidomastoid (SCM), the long, ropy muscle on the side of the neck that connects chest to collarbone to jaw. Not much pain there, in my case. “I would do the scalenes in further sessions,” she explains, with an explanatory nudge at the raft of muscles that run underneath and crosswise to the SCM. “You have a lot of work to be done there.” Ouch. Sounds right.

Finally Massman moves to the three key muscles of the TMJ assembly. She finds some tension and knotting in the medial pterygoid (poke upwards under your jaw toward the back and you’ll find it) and lateral pterygoid (under the cheekbone). But it’s in the masseter (reach inside your mouth for a tough, fin-like ridge) that she finds scores of trigger points. She methodically applies steady, firm pressure to individual spots. “It feels like a wad of tissue,” she explains, “Thick and hard. Then I can feel it release.” What I feel is exquisite pain during that release, as if she is pushing harder (she isn’t), and then nothing, as if she’s let go (when she hasn’t). Also classic trigger point behavior.

There are plenty more points to be resolved, she assures me, but they will have to wait for future sessions. “They’re deeper. It’s like peeling the layers of an onion,” she says. And it would be a mistake (besides unbearable) to attempt it all in one day: “Your jaw would probably seize up, go into shock.”

Massman explains that the patterns of tensions she has found are unique to me, and have developed over years in response to numerous factors and life events, probably including clenching when stressed, poor postural habits and the trauma to my jaw of wearing braces and then getting them removed. (That doesn’t mean that braces are bad – just that getting massage in conjunction with them is probably a good idea.)

Over the next several days, I feel increased mobility. My jaw feels markedly more open and relaxed – and it’s quieter during chewing. The familiar crunchy feeling is gone. Perhaps most important, my point of view is greatly expanded.

I’ve begun to appreciate the truly marvelous, complex system of muscles and other tissues that keep my jaw in place, allow movement for talking, provide force for chewing. I’ve learned that tensions and knots in some of these muscles have pulled my jaw out of kilter in a highly individualized way.

In other words, there’s a lot of stuff there, and all those parts work really hard, all day, every day. No wonder things go awry fairly frequently. Or that different bits go wacky in different ways for different people. In fact, the very term “TMJ syndrome” begins to sound silly to me. Would we say there is a “knee syndrome” because many people are susceptible to various injuries to that complex and heavily used part of the anatomy?

I’ve discovered that my TMJ tensions are responsible for more of my symptoms than I had dreamed. I’ve learned how far-reaching and variable TMJ effects can be, and how common. I am convinced that therapeutic bodywork, given time and in the hands of a properly trained practitioner, can resolve most, if not all, of these effects in my own case, and that the potential is great to help others, as well. I have a long way to go on my TMJ healing journey. But for the first time, I believe my path is clear.

To learn more about the TMJ and related areas, and for massage you can do yourself, check out The Trigger Point Therapy Workbook: Your Self-Treatment Guide for Pain Relief, Second Edition, by David G., Md. Simons (New Harbinger Publications, 2004).

Rebecca Massman, LMT, can be reached at 608-222-7473.

Wednesday, August 1, 2001

Brown rice, good and easy – long version

This is a lightly edited early draft of a much shorter article that was ultimately published as my Table Talk column in Madison Magazine in the summer or fall of 2001. Although it's not as polished as the published version, this draft contains a lot of info that didn't make it to press. I came upon it when posting the Table Talk column to this archive blog, and thought it was worth dusting off to post alongside. In truth, the need to abbreviate so severely for mainstream publication has been, for me, one of the most painful things about freelance writing.

To read a version of the rice article closer to the published version, click here.

– VVK, October 1, 2009




It's easy to make a perfect pot of brown rice, fluffy and appealing as a bed or side dish for just about any main course. What's not so easy is finding out how.

You wouldn’t expect this to be so. Brown rice is practically a symbol of the whole natural foods movement. It’s available everywhere, from the tiniest co-op to the slickest supermarket. Yet, I can’t count the times that friends – good cooks, whole foods enthusiasts – have told me that brown rice just won’t cook up right for them. It always seems to end up mushy, or scorched, or underdone, or somehow otherwise yucky. “I hate brown rice!” cried a vegetarian friend. Why? Because it always comes out just awful.

Really, this is as much as can be expected. Many published directions for plain brown rice – even those printed right on the packages, strangely enough – are literally recipes for disaster. As an experiment, instead of preparing rice the way I usually do, I tried following the instructions on the bag of Tsuru Mai California Brown Rice, my usual brand. Sure enough, I wound up with a insipid, soupy, crunchy, unpalatable mess.

I did some more investigating, and I was appalled at what I found. Most of the recipes I checked out include at least one feature guaranteed to wreck the rice. Like, they don't include salt – which you need to bring out brown rice=s marvelous, but mild, flavor. Or they have you turn down the heat to the lowest possible simmer – thereby guaranteeing a pot of pulpy sop. Or they have you cooking a single cup of rice in an enormous pot or pressure cooker.

Sometimes there's simply not enough information. For instance, one recipe, which doesn’t even tell how much rice to use, just stipulates “enough water to cover the middle finger to the middle of the second joint as the fingertip rests lightly on the top of the rice.” No wonder some people decide, after a few bouts with it, that brown rice is for the birds.

Why are the instructions so often so wrong? I can't even guess. But after about twenty years of practice, I do know how to make brown rice so that it's: tender (not mushy), moist (not soggy), and agreeably firm to the bite (without aggravating little hard spots). And so can you.

Brown rice is a little trickier to cook than white rice. But you can learn the tricks. And it's worth it.

Brown rice makes a hearty, tasty foundation for any high-fiber, low-fat, whole foods diet. [Author’s note, 2009: I no longer follow, espouse, or believe there are any benefits to a low-fat diet. Nor do I believe anymore that grain is an optimal foundation for a human diet. See this manifesto on lowcarbarama.com, my low-carb site, for a more current representation of my views on the matter.] It’s got two to four times the fiber of white rice, and is a richer source of naturally-occurring B vitamins (white rice is usually enriched artificially), Vitamin E, essential oils, and minerals like magnesium, phosphorus, potassium, selenium and zinc.

Rice naturally has a loose, tough, inedible hull which is easily cracked and winnowed away, even with a hand tool like a wooden pestle. What=s left is the whole grain that we call brown rice – though depending on the variety, it can be brown, red, or even white. More pounding with a pestle will shatter off the edible, nutritious layer of rice bran, leaving only a white core consisting mainly of carbohydrates. This remaining core of white rice can be stored longer – important in low technology societies without modern packaging and storage – and cooks faster – important when fuel is dearly obtained. Also, although rice is not a high-protein food, research shows that what it has is more available when the rice is polished – important when protein is scarce. All these reasons put together may be why white rice became the predominant way of preparing rice the world over.

Ironically, then, brown rice seems to be a true modern health food, rather than the iconic back-to-nature fare it seems to represent. California's Lundberg Family Farms introduced brown rice to an American market in the late 1960s, in response to requests from the blossoming natural foods community. In this light, perhaps it's not so unusual, after all, that we're still figuring out how to get it right.

So what’s the secret to perfect brown rice? It all comes to combining a few ingredients in a suitable container, applying heat for an appropriate length of time – and otherwise leaving it all alone.

Stripped to the essentials, here's how to do it, followed by what you need to know to make it as easy as it should be.

Brown Rice
1 cup short grain brown rice
1 1/2 cups water
1/4 teaspoon salt

Rinse rice. Combine all ingredients in a one- to two-quart saucepan (smaller is better), Bring to boiling.
Reduce heat, cover, and cook 40 minutes at a high simmer/low boil. Do not stir.
Remove from heat and let sit at least fifteen minutes before serving.
Yield: about 3 cups cooked brown rice.

Use short grain brown rice, at least to start. Long grain is trickier to pull off; it=s more likely to become mushy. Look for the chubby little grains of short grain brown rice. They stay firm and delicious for days after cooking.

The best pot for this job is a thick-walled, two-quart saucepan. I use a clear glass Corning Visions pot. You can see right through it, without lifting the lid, to check how hard the water is boiling. The bottom is clear, too, so I can look through the bottom of the pot to check for scorching. Newer Visions pots, though, have opaque nonstick linings on the bottoms, so they don't feature the bottom view. The uncoated ones do turn up often at places like Goodwill – that's where I got mine.

If you don't have a glass pot, try stainless steel, enameled iron (with no chips), or some other nonreactive surface. That way, you can store your cooked rice in the same container you cook it in. (Caution: Don't store cooked food in a reactive material like iron or aluminum. Iron rusts, and aluminum pits and can leach aluminum oxide, which is toxic.) And here's another advantage of glass: not only can you stick the pot in the fridge, but you can pop it right into the microwave to reheat!

If you bought the rice from a bulk bin, pick over it carefully for any pebbles you might find. Occasional green grains are normal, but discard any black, spoiled grains. Rinse the rice to get rid of any field dust.

Place rice in pot and add water and salt. From this moment on, do not stir! As the water boils, the rice grains will arrange themselves into a network of nooks and crannies through which the water bubbles up. In this way, each grain gets its own little space to plump up to perfection. You'll be able to see the passageways when you look inside the pot. I tried stirring the rice partway through cooking once, as an experiment. I suppose it was for the good of science, but I felt sorry for the sodden mass of rice that made the sacrifice.

Now, turn the heat all the way up to get a good rolling boil. Leave the pot uncovered for this step, so it doesn’t boil over while you're not looking. It helps to set a timer. On my stove, nine minutes brings me back just as the boil is getting started.

Once you’ve got the boil going, set your timer for another forty minutes, cover the pot, and adjust the heat until it's bubbling lightly, checking in now and again on the activity level. If you can't decide whether to call it a simmer or a boil, you’ve got it where you want it. The rice should be done in about forty to fifty minutes, but take note of how long it actually takes on your stove and with your cookware (check again if you change pots next time), and adjust your timer, or perhaps your flame, accordingly the next go-round.

As it gets closer to time, check in to make sure there's still water in the pot. Since you're not allowed to stir the rice, how can you tell when the water's all gone? Simple: tilt the pot. If you can see water pooling, it needs to cook some more. If no water pools, take the pot off the heat. Right away. Even if the rice looks very moist. Otherwise, it's going to scorch. Fortunately, rice is among the more forgiving of foods in this way; even if the bottom gets moderately scorched, the rest of the rice does okay. (I’ve known people who swear by the supposed fiery energy bestowed by the singed so-called “yang layer” peeled from the bottom of their cook pot. When life gives you lemons, I guess.)

After you take the pot off the heat, leave it alone – tightly covered – for at least fifteen minutes. Longer is fine. But if you serve it now, it'll be wet and droopy, and will lay flat on the plate. Some recipes call for "fluffing" the rice with a fork or paddle at this point, and then covering with a bamboo mat to let the steam escape. Wrong on both counts! This is a critical moment: the hot steam in all those little tunnels and chambers is now quietly finishing up the job of puffing up those individual rice grains. Let the steam do the fluffing. Let time do the work. I can’t stress enough, this isn’t extra time added to the cooking; this is an essential part of the cooking time.

Now your rice is ready to serve. A bamboo or plastic rice paddle, sold at Asian food stores, is the perfect tool for this: the wide, relatively flat, bowl section can pick up a good amount of rice, while the short, stubby handle gives your wrist the right leverage to hoist it.

Brown rice does take longer to prepare than white rice. But the active preparation time is really the same; it's only the total time frame that's longer.

Also, once it's cooked, it's terrifically convenient: it keeps for a few days in the fridge, and reheats easily in the microwave. It comes in handy all day long. For instance, for an easy breakfast that will power you through to lunch, try this: In a bowl, microwave some rice – anywhere between a half cup and a cup – till it's steaming hot. Make a one-egg omelet stuffed with some crumbled feta and perhaps (if you've a few extra minutes) some sauteed mushrooms and onions, and serve over the rice. With all those complex carbohydrates providing a steady supply of blood sugar, you won't be craving doughnuts mid-morning. [Author’s note, 2009: I am no longer under the impression that plenty of carbohydrates, complex or otherwise, stave off hunger. In fact, it’s the fat and protein in the meal describe that wards off the doughnut cravings. See this article by Barry Groves to learn more about this effect.]

At dinnertime, when the rice is freshly made, I like to serve stir-fried veggies and tofu over it. Rice from the refrigerator is better stirred in during the last few minutes of cooking. (But go ahead and take it out of the fridge at the beginning of your meal prep, so it has time to lose its chill.) A handful or two of cooked rice also goes great in soup for a stick-to-your-ribs one-dish meal.

Enjoy!