Tuesday, 13 May 2014

I'm Retiring This Blog

As you may have noticed, I'm no longer updating this blog.  I'm now focusing on a new project.  I'll still keep this site up and running as an archive of my blogging work, but I don't plan on posting anything new. If you want to stay in touch, connect with me on LinkedIn.  All invitations to connect are welcome. Thank you for your interest. I look forward to welcoming you to my professional network.   

View Violeta Jerinic's profile on LinkedIn

NoteDue to the high volume of spam and the fact that I will not be updating this blog anymore, comments have been permanently disabled.

Good bye, my friends, and all the best!

Yours truly,
Violeta Jerinic
Antifragile Cook
Lose Weight!



Sunday, 6 April 2014

Escape the Belly of the Healthcare Beast

Start with Cooking for Antifragility!  Get the recipes, get the learning resources, get engaged!  Choose antifragility over the lifetime of living in the belly of the healthcare beast!

Take the first step HERE!

My fifty-seven recipes, which keep me lean and healthy, are now available to you in a single spot in Cooking for Antifragility!  No complicated cooking techniques, no exotic ingredients, no kitchen crew.  Developed by yours truly - a humble home cook who needed to lose excess weight and feed a family of two picky eaters on a limited budget and with little time to spare.

Cooking for Antifragility is MORE than a cookbook.  It’s also a digest on what you really, seriously need to know about nutrition if you want to stay healthy and avoid spending your precious time on Earth sitting in hospital waiting rooms.  You must get engaged and commit to life-long learning.  You can’t outsource your health to anyone. 

(This is a good time as any for the “adult” conversation.)

Your health starts in your kitchen.  What you eat determines your health outcomes.  There is no way around it and you are in total control.  The flip side of being in total control of anything is that you are responsible for everything: you have total accountability for what you eat, how you manage your health, and what kind of life you want to build.

Total control, total responsibility, totally easy first step - HERE!




Yours truly,
Violeta Jerinic
Antifragile Cook



Saturday, 15 March 2014

Eating Flip-Flops Causes Cancer?


So they put something called azodicarbonamide (ADA) in baked “goods” so that the aforementioned “goods” can remain puffy even after a close encounter with a steam roller.  Here is a list of products containing the azodicarbonamide, a “dough conditioner”.  Check it out.  You’ll notice that it contains the “whole (holy?) grain”, “Italian”, and “French” foods that us poor consumers fall for in the pursuit of “healthier” alternatives to the Standard American Diet (also know as SAD, which is sad indeed).

Now, what I am suggesting is that the really healthier alternative is avoidance of these “goods” regardless of whether they are “whole (holy?) grain”, “Italian”, “French” or infused with the tears of rare eagles.  

I don’t have an advanced degree in chemistry and I have no idea what azodicarbonamide is.  But I wouldn’t want any “foaming agents” that are in my flip-flops to be on my plate as well.  Neither would I want my hair conditioner on my salad or some washer fluid in my glass.  I simply find those things unappetizing.

On the other hand, if I am stranded in the woods and have no food, I would be perfectly happy eating my face cream while waiting to be rescued.

Well done for reading all the way down here! You have total accountability for what you eat, how you manage your health, and what kind of life you want to build.  
Total control, total responsibility, totally easy first step - HERE!

Yours truly,
Violeta Jerinic
Antifragile Cook


Sunday, 1 December 2013

Organic Coconut Oil Laced with Trans Fats

Last week, there was a special offer in one of my local supermarkets - Extra Virgin Coconut Oil, certified organic at that.  (I am not mentioning any names here because the names are irrelevant.) Foolishly, I bought a 690 ml jar and went on my merry way happy that I saved a few dollars.

A few days later, I opened the aforementioned jar, scooped out a tablespoon of the “certified organic” oil and mixed it into my coffee.  While sipping the coffee, I casually looked at the (minute) nutrition label on the side of the jar.  And, to my utmost horror, I noticed that the oil contained trans fats.  Trans fats!  So, why would anyone want to hydrogenate coconut oil? 

Now, here comes the good old Wikipedia to the rescue.  (You may be a research snob and disregard the information on Wikipedia as rubbish but sometimes it is the best starting point for more reliable research sources.)  And, here is what it says there:

“Since virgin and RBD coconut oils melt at 24 °C (76 °F), foods containing coconut oil tend to melt in warm climates. A higher melting point is desirable in these warm climates, so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 36–40 °C (97–104 °F).
In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make them more saturated. Coconut oil contains only 6% monounsaturated and 2% polyunsaturated fatty acids. In the partial hydrogenation process, some of these are transformed into trans fatty acids.

Yesterday, I took the oil back to the store.  They did not want to refund my money or to give me a credit note.  I did not sweat the stuff at all.  It was my fault.  I should have read the nutrition label in the first place.  (The store’s customer service was lacking, I know, but that is a different post altogether.)

The moral of the story? 


  1. Read the nutrition labels on all packaged food products that you buy. 
  2. If it says “certified organic”, it does NOT mean at all that the product is good.
  3. Never buy a product just because it is on sale.

Well done for reading all the way down here! You have total accountability for what you eat, how you manage your health, and what kind of life you want to build.  
Total control, total responsibility, totally easy first step - HERE!

Yours truly,
Violeta Jerinic
Antifragile Cook

Saturday, 14 September 2013

Face Cream Good Enough to Eat



It took me about a year's worth of kitchen experiments to come up with my perfect formula for face cream.  It all started with the Bad Science book by Dr. Ben Goldacre.  In the third chapter, called The Progenium XY Complex, Goldacre writes about the manufacturers of cosmetics and how they make big profits from "nonsense".  That specific chapter is very entertaining, as is the rest of the book, and it also contains information about how to make your own cream from inexpensive ingredients.  

"I was involved in hippie street theatre - and I am being entirely serious here - we made moisturizer from equal parts of olive oil, coconut oil, honey, and rose water (tap water is fine too)." says Goldacre.  "Beeswax is better than honey as an emulsifier, and you can modify the cream's consistency for yourself: more beeswax will make it firmer, more oil will make it softer, and more water will make it sort of fluffier but increases the risk of the ingredients separating out."

Well, that is all the information that I needed.  I started with equal parts of olive oil, coconut oil, beeswax, and tap water.  Then, I played with the ratios and the temperatures of the ingredients.  Then, I played with kitchen gadgets.  I started mixing the ingredients with a blender, then, a hand mixer, and, finally, with a food processor.  Then, I started experimenting with other ingredients until I created my own perfect formula.  Here it is.  Try it, change it, make it your own.  Have some fun and enjoy the savings.  This is particularly important if the amount of money you currently spend at your local "beauty counter" makes you uncomfortable.  And, yes, this cream is better than anything you can get in the stores.

Ingredients



Preparation

  1. Melt the beeswax over a pot of simmering water.  Note: If you buy your beeswax in blocks, as I do, shave the amount you need off the block of wax with a knife.  You can buy beeswax in granules as well.  In that case, you can skip the shaving part.
  2. Warm up the rest of ingredients separately by immersing the containers with the ingredients in a large pot of hot water.  Note: Boil the water first and, then, let it cool down just a bit.
  3. Pour the warmed up oils and water into the melted wax stirring constantly until combined.
  4. Transfer the mixture to your food processor immediately and mix for about 15 minutes scraping the sides in 5-minute increments.
  5. Pour the cream in glass jars.
  6. Let the cream cool down before putting the lids on.
Note: I keep only one pot of cream in my bathroom.  The remaining pots are stored in the fridge. 

















Well done for reading all the way down here! You have total accountability for what you eat, how you manage your health, and what kind of life you want to build.  
Total control, total responsibility, totally easy first step - HERE!

Yours truly,
Violeta Jerinic
Antifragile Cook


Monday, 1 July 2013

Asparagus Advantage


On a low-carb diet, you don’t reach for bananas or orange juice to get your daily dose of potassium. Any potassium gains from bananas and orange juice would be forgotten the moment all that sugar hits your system and your pancreas starts screaming in horror.

Of course, there are better ways to get the hefty dose of potassium that you need each day. For example, spinach is a great alternative to sugar loaded bananas and orange juice. You can’t go wrong with a nice steak either. And, if you add some roasted asparagus on the side, you will do very well potassium-wise.

As a bonus, asparagus is easy to make, tastes better than any oranges or bananas I have ever had, and contains appreciable amounts of… (brace yourself for a laundry list of goodies)…calcium, magnesium, zinc, copper, selenium, chromium, thiamine, riboflavin, folic acid, iron, phosphorus, and vitamins B6, C, E, and K. Plus, asparagus contains enough fibre to whip even the most stubborn tummies into shape.

Here is how I like my asparagus. Not much of a recipe but there is so much richness in asparagus that you must keep it simple to draw out its nutty elegance.


Ingredients


  • 1 bunch of fresh asparagus spears, rinsed and hard parts on the bottom trimmed
  • ¼ cup olive oil
  • 1 tsp salt


Preparation


  1. Spread the asparagus spears on the bottom of a roasting pan lined with aluminium foil.
  2. Sprinkle with oil and salt.
  3. Bake at 400F for 10 min.


Well done for reading all the way down here! You have total accountability for what you eat, how you manage your health, and what kind of life you want to build.  
Total control, total responsibility, totally easy first step - HERE!

Yours truly,
Violeta Jerinic
Antifragile Cook

Saturday, 18 May 2013

Stars of Low-Carb World - Part 3

Peter Attia is not your run-of-the-mill medical doctor.  In the past, among other things, he taught calculus at Queen's University in Canada and he worked as a consultant for McKinsey & Company.  His blog, The Eating Academy, is an award-winning health blog and a must-read for anyone interested in taking responsibility for achieving optimal health.  Peter recently spoke at the TEDMED 2013 conference about whether the "obesity epidemic" was a disguise for a deeper problem.

Currently, Peter is the president and co-founder of the Nutrition Science Initiative (NuSi), a non-profit organization whose goal is to reduce "the economic and social burden of obesity and obesity-related chronic disease by improving the quality of science in nutrition and obesity research".  A lofty but very much needed goal bearing in mind that the official advice on nutrition dispensed by most medical professionals and mainstream organizations (e.g. American Heart Association) is based on shoddy science, really great marketing, and some superb political moves.

Now, why do I think that Peter is a star of the low-carb world?  It's because he has explained nutritional ketosis so well.  The nutritional ketosis is on the lowest end of the low-carb range - a metabolic state that keeps me in my optimal health zone.  To see if you may benefit from ketosis, take Peter's Ketosis 101.  However, I must warn you.  It is not an easy read.  So, if you prefer something in a lighter format, watch the interview with Peter Attia below, courtesy of  Andreas Eenfeldt.



Well done for reading all the way down here! You have total accountability for what you eat, how you manage your health, and what kind of life you want to build.  
Total control, total responsibility, totally easy first step - HERE!

Yours truly,
Violeta Jerinic
Antifragile Cook