The Dakota Diet

Kevin Weiland

Description

Readers will rediscover the benefits of healthy fats and enjoy hearty American foods, while losing weight and improving heqlth.

Sujets

• Santé et bien-être
• Diététique
• diététique
• Nutrition
• Fitness
• Health
• Diet
• Diets

Informations

• Publié par: Turner Publishing Company
• Date de parution: 01 mai 2007
• Nombre de lectures: 0
• EAN13: 9781591205395
• Langue: English

Extrait

The information contained in this book is based upon the research and personal and professional experiences of the author. It is not intended as a substitute for consulting with your physician or other healthcare provider. Any attempt to diagnose and treat an illness should be done under the direction of a healthcare professional.
The publisher does not advocate the use of any particular healthcare protocol but believes the information in this book should be available to the public. The publisher and author are not responsible for any adverse effects or consequences resulting from the use of the suggestions, preparations, or procedures discussed in this book. Should the reader have any questions concerning the appropriateness of any procedures or preparation mentioned, the author and the publisher strongly suggest consulting a professional healthcare advisor.

Basic Health Publications, Inc.
28812 Top of the World Drive
Laguna Beach, CA 92651
949-715-7327 • www.basichealthpub.com
Library of Congress Cataloging-in-Publication Data
Weiland, Kevin
The Dakota diet : health secrets from the Great Plains / Kevin Weiland.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-59120-539-5
1. Omega-3 fatty acids—Health aspects. 2. Diet. 3. Essential fatty acids in human nutrition. 4. Health. I. Title.

QP752.O44W4557 2007
612.3’97—dc22
2007003192
Copyright © 2007 by Kevin Weiland, M.D., FACP
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written consent of the copyright owner.
Editor: John Anderson
Typesetting/Book design: Gary A. Rosenberg
Cover design: Mike Stromberg
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
Contents

Acknowledgments

Foreword by Stephen Sinatra, M.D.,

Foreword by Tom Daschle

Chapter 1 The American State of Unhealth

Chapter 2 The Basics of Good Nutrition

Chapter 3 Healthy Foods from the Dakotas

Chapter 4 The Dakota Diet Plan

Chapter 5 Get Fit and Stay Slim

Chapter 6 The Dakota Diet and Disease Prevention

Conclusion

Appendix A Chefs of the Dakotas and Their Recipes

Appendix B Food Diary and Weight Loss Record

References

About the Author
This book is dedicated to Joseph John, Josie Rose, John Paul, and Annie Laurie
Acknowledgments
First and foremost, I would like to thank the Rapid City Journal and their editorial staff for allowing me to write a monthly preventative medicine column. In doing so, I have learned to better communicate with my patients and have gained a tremendous amount of respect for the journalistic profession. Thanks to my veteran nurse Gaile Eckert, for taking me under her wing and guiding me to a successful primary care practice. Her skill and efficiency as a nurse allowed me to provide the best care to my patients and find enough time to enjoy my family and write this book.
A special thanks to Kenny and Linnea Putnam and Kassi Jolley of Image Up for their creative skills as well as making sure the manuscript was ready for the publisher. I’d like to thank Charlie Abourezk and Dr. Brett Lawlor for reviewing early versions and providing invaluable insight when needed. Thanks also to Ruth Whitcher for her ongoing advice and editing throughout the years.
I am deeply grateful to author and physician, Dr. Stephen T. Sinatra, for introducing me to the publisher of Basic Health and for writing a foreword to this book.
Thanks to Norman Goldfind of Basic Health Publications for taking the time to meet with me in order to review my manuscript and deciding to take me on as a first-time author. I hope we can do this again—real soon. And to my editor, John Anderson, who helped make the book readable and patiently worked with me while I continued to write as well as practice medicine full time.
Thanks to Vince Green and Mark Johnson for their encouragement and advice in getting the book published and to Holly Lemay for her pioneering work with school nutrition and physical education in our community. Thanks also to Charles McClain.
This book could never have been produced without the talents and recipes of the contributing chefs. South Dakota’s own chef Virginia Koster of public radio’s “Prairie Gourmet,” chef Sanaa Abourezk of Sanaa’s Restaurant, and Jill McGuire (our buffalo queen).
Thanks to Kibbe Conti for helping guide my patients to healthier living through nutrition as well as for her nutritional advice and support for this book. A special thanks to the Rapid City Regional Hospital dietary department for their help with nutritional analysis.
Most of all, I want to thank my wife, Dr. Laurie Weisensee, a physician in her own right and the mother of our three children, Laurie’s passion for knowledge on nutrition gave me inspiration and I thank her for the support, time, and invaluable input. And her passion for buffalo will someday (I am sure) land her the ranch she so truly deserves.
Foreword by Stephen T. Sinatra, M.D.
W
hen Dr. Weiland requested that I write a Foreword to this book, I was quite intrigued by both his topic and his title, The Dakota Diet. As a bit of a Civil War buff, I must confess that the state of Dakota conjures up images of open plains and grazing buffalo for me—life the way it used to be. I was equally impressed that the content is consistent with the health advice I dole out to subscribers of my newsletter, Heart, Health and Nutrition. Dr. Weiland describes how to follow a healthy, noninflammatory, non–insulin provoking eating plan, which means selecting health-promoting foods including buffalo, nuts, fruits, vegetables, legumes, flaxseeds, healthy fish, and more.
If you choose to follow the advice in this book, you’ll slash your risk of having to deal with health concerns like diabetes, high blood pressure, heart disease, and cancer. And while I may not endorse a couple of details—like the use of canola oil, artificial sweeteners, and statin drugs to drop cholesterol in folks without heart disease—I am in whole-hearted agreement with Dr. Weiland’s food and dietary recommendations. The most important feature that sets this “diet book” apart from all others is its recognition of the importance of selecting grass-fed buffalo (also known as bison) as a primary meat choice.
One of the reasons a seasoned cardiologist like me chooses and recommends grass-fed buffalo is that it’s part of a healthy eating plan to avoid problems like heart disease. Grass-fed bison also contains up to 500% more conjugated linoleic acid (CLA) than beef fed on conventional grain diets, and the advantages of CLA are numerous. CLA perks include lowering LDL (“bad”) cholesterol levels in the blood, normalizing blood glucose, inducing a decrease in body fat, and enhancing immune system function. CLA also helps thwart allergies and asthma. Buffalo is very lean and has only a fraction of the fat that you’ll find in beef, pork, or even chicken. And bison grazing on a purely grass diet produce a lean beef that’s essentially 95% fat free. Not only is their meat lower in calories, it’s also higher in iron and essential fatty acids than conventional beef.
And the best part of eating 100% grass-fed bison is that you won’t be getting a product that’s been developed according to guidelines set up by the U.S. beef industry. Most of the meat we eat is no longer in the natural form our forefathers put on the table. We eat meats from animals fed a grain diet. The trouble is that cattle aren’t designed to eat grains just because that’s what is convenient to farmers. They were meant to be grazing in green fields, like their ancestors. All that grass, and all that walking to find it, meant lean meat for our survival in generations past.
Another problem is that in order to harvest more grain to feed those animals, non-organic farmers often rely on fertilizers, pesticides, and herbicides. In addition to the quality of the feed, the beef industry has created “super cattle,” animals “pumped up” with antibiotics and hormones so they produce more milk and tip the scales in the marketplace. This point was unhappily brought home to me recently as I lectured to an audience local to my home in Connecticut. I asked if there were any dairy farmers in the audience. One woman raised her hand. When I asked her whether or not she gave hormones to her cattle, her response was that she was “not allowed to say.” Not allowed to say? Scary, isn’t it?
So, the meat products on our dinner tables hardly resemble the grass-fed meat of decades ago. And while absolute fat content is an issue, it’s what is in that fat that’s the real problem. Pesticides, herbicides, hormones, and antibiotics concentrate themselves in fatty tissues—the same fat that’s on that steak you love to splurge on! Consuming grain-fed commercial beef means that a significant toxic load is dumped into your body. Your safest bet is to consume buffalo or bison.
In an ideal world, we would all eat only free-range beef and chicken or fresh-caught fish from non-polluted waters, like wild Alaskan salmon (never farm-raised fish, like salmon, as their flesh is pinkened with dye pellets and their waters are often contaminated). We’d eliminate, or at least avoid, produce that’s been exposed to fertilizers, pesticides, and herbicides. We would look for the word “organic” on our food selections as much is possible. However, living up to this ideal is difficult, if not impossible, in our fast-paced world.
So, I truly appreciate the contribution that Dr. Weiland has made in developing the Dakota Diet. He proposes that we all select diets rich in omega-3 essential fatty acids and the vital phytonutrients found in other equally health-promoting foods. The Dakota Diet is based on solid scientific principles, and this book offers a comprehensive bibliography.
On a personal note, eating food the way nature