Anonymous said: I know this is a ton to ask, but I need help. My natural weight is 130 at 5'8. This past year, I developed a restrictive eating disorder and my weight fell below that. I then binged on and off till i reached 150. I am now getting healthy, and trying to shed the extra fat. I eat about 1500 calories a day and walk and lift weights, and I have been for 1.5 months, but i haven't lost a pound or even half an inch yet. I know my metabolism is messed up, but what should i do?

This IS a very involved question to ask on Tumblr…

If you have a restrictive eating disorder - or any type of eating disorder, for that matter - you should definitely be under a physicians care. The phrase “getting healthy” is indeed a positive one that I like to hear. Unfortunately, there isn’t much that I can help you with without knowing you and your history. I would recommend that you see your MEDICAL doctor first, to make sure that there isn’t an underlying issue with your metabolism, and then, if all is well (and I hope it is!), you can see an R.D. or a Nutritionist to get on a healthy regimen that best suits your needs.

You’ve achieved the first step by reaching out for help and wanting to GET HEALTHY via eating right and exercising! Good for you and please keep me apprised of your progress!

Michele Jacobson, Certified Clinical Nutritionist

Using Spices For Flavor And Health Benefits

Herbs have long been called “Nature’s Pharmacy.” While spices and herbs are notexactly the same thing, when we use them they not only have the ability to add flavor and depth to our cooking, they have the power to transfer their healing properties into our bodies via the foods we eat. It’s just that simple. A spice is the dried portion of a fruit, root, seed, bark or other plant substance, generally used at the beginning of the cooking process to add flavor or color to a food. An herb is a plant, or a part of a plant, which can be utilized for its savory, aromatic or medicinal qualities. Herbs are usually added closer to the end of the cooking process for additional flavor or garnish. 
Sometimes the distinction can be blurred, as with basil. Commonly used as both a fresh herb and a dried spice, even in the same recipe, each type of basil can infuse food with its own distinct flavor.
The same healing powers that spices were valued for throughout the ages are still with us today, but with the advent of modern medicine most people think of spices merely as food flavorings. Yet, consider some of the amazing research material on the following spices:


Cinnamon: “(S)tudies have demonstrated antioxidant, antimicrobial, anti-inflammatory, and anti-diabetic activities of cinnamon.” 

Ginger: “Ginger…is a natural dietary component with antioxidant and anticarcinogenic properties…(t)he use of dietary agents such as ginger may have potential in the treatment and prevention of ovarian cancer.”

Saffron: “Saffron may be of therapeutic benefit in the treatment of mild to moderate depression,” and also “was found to be effective in relieving symptoms of PMS.”

Two spices I am particularly interested in are cilantro and turmeric.
Cilantro, also known as coriander or chinese parsley, is reputed to be the most widely consumed spice, or herb, and is grown all over the world. Cilantro has recently been found effective in reducing the swelling and inflammation associated with Rheumatoid Arthritis. As a matter of fact, in studies, cilantro (in the form of coriander seed extract) actually provided superior results to steroids when administered to arthritic areas:


(Cilantro)…“significantly reduced the joint swelling…without producing any detectable adverse effects, suggesting that (it) might have the potential to be developed as a safer alternative to NSAIDs and disease modifying agent for the treatment of RA.”(All India Institute of Medical Sciences, 2012)

Now, if you suffer from RA, this is pretty powerful stuff. 

Turmeric, a major component of the Indian spice blend curry, is eaten by the the people of that country on a daily basis throughout the course of ones’ lifetime; indeed, starting with what is ingested through mothers’ milk. In this way they reap the incredible health benefits of this remarkable spice. 


India has a rate of Alzheimers disease which is 4.4 times less than the rest of the world, and there are studies that link this statistic to usage of turmeric, whose active ingredient is curcumin. Research shows that it’s food grade turmeric and not a supplement that has this incredible effect. The people of India have been eating this spice their entire lives, since they were babies, at almost every meal, along with a host of other spices.

In a world where people are living longer, this is a topic that’s extremely important. The impact of Alzheimer’s disease on an aging population is significant in many respects; whether it be government funding, the personal cost of health care, or the societal cost of care-giving. While the World Health Organization recognizes the fact that the incidence of Alzheimers disease in India is a fraction of what it is worldwide, nowhere do they associate this decreased risk with diet. This is a surprise because there are a multitude of reputable studies being done on the  link between turmeric and the diminished risk of Alzheimers.
Studies also show you can increase the bioavailability of turmeric in your body by eating it with black pepper.

The list of studies being done on spices and their associated health benefits could continue endlessly. The reality is that researchers probably haven’t even begun to scratch the surface when it comes to the wonders of the inherent polyphenols and antioxidants in these minute granules.


Spices past their prime can’t hurt you; they just won’t impart their health benefits to you, nor will they have as strong a flavor as freshly ground spices. If you can’t smell the spices’ volatile oils, it’s time to replace them. Buying fresh spices from a reputable spice store and grinding them yourself at home is a delight!

If you buy your spices at the supermarket I recommend spending the extra few dollars on organic. Organic spices not only retain their flavor better, they avoid the potential use of pesticides, herbicides or radiation, which are not only harmful to your health, but to the environment as well. However, there’s another reason: because a great deal of the spices consumed in this country aren’t produced here, the United States has no control over the growing practices which bring them to fruition. “(T)he United States is the world’s largest spice importer and consumer, with both imports and consumption on an uptrend for the past 10 years. While the United States imports more than 40 separate spices, seven of these (vanilla beans, black and white pepper, capsicums, sesame seed, cinnamon, mustard, and oregano) account for more than 75 percent of the total annual value of spice imports.”
With a great many of these imports coming from warmer climates, such as the Indian sub-continent, Southeast Asia and Central America, sterilization methods must be employed to ensure the plants meet U.S. safety standards, let alone organic standards. This would include one of three methods: fumigation, irradiation or sterilizing with dry steam; with the steaming method the only one which allows the spice to then be certified organic.
(Fumigation is a process involving toxic gasses that can affect the nutritional value, as well as modify the color, taste, and aroma of certain spices. Irradiation is a controversial process that can create free radicals, as well as affect the nutritional content of spices, as well as other foods.)


The key is to use spices liberally, to start to incorporate them into your daily diet in ways that you may never have thought of before.  You can group your spices according to culture, i.e. Italian: basil, oregano, parsley. I like to keep mine alphabetized on a roundabout so I can find exactly what I’m looking for as I’m cooking.

A sprinkle of this or that in your food, while enticing and delicious, is not what will give you the manifold health affects which regular and ample spice usage can offer. Use spices often, use them varied, use them fresh, use them dried. Your palate and your health will thank you!


Anonymous said: Michele, I read online that you attended the Academy of Natural Health Sciences and I was winding if you could tell me about your experience there, I just applied to the school and I am trying to figure out more information on being a CLN, thanks -Matt

Hi Matt,

Please contact me via my website, so I may answer you privately. Thanks for getting in touch! MJ

Is ItIs It A Stroke or Complex Migraine Headache Syndrome?

My husband sat by my bed in the stroke unit of the hospital last week, reading the literature the nurse had given him. Truly, we were both in shock. “You have less than a 1% chance of having a stroke,” he told me. Yet, that’s what the doctors were telling me I’d had. All the signs were pointing to it. I had experienced the telltale numbness in my left arm. A minute later it traveled to the left side of my face, which then felt like it was ‘melting’. For the next five minutes or so my entire system felt like it ‘shut down’, I wasn’t responding to stimuli; although my brain was working, albeit slowly. We made a mad rush to the hospital, where a stroke team surrounded me, initially diagnosing me as the victim of either a T.I.A. or a small stroke.

Me? Who tweets as ‘HealthyAuthor”? I’m 51 years old, with low blood pressure, and a resting pulse of 60. I exercise daily, practice yoga, and eat a mostly organic, vegetarian diet. Me, having a stroke?

My prognosis did look excellent. “Your heart, brain and arteries are all completely clear,” my doctor announced, after two days which included a battery of tests: a CAT scan, blood work, ultrasounds, an EEG and an MRI. Yet, on the third day, the symptoms of numbness and pressure on the left side of my face, as well as the slightest slurring of my speech, lingered. 

This made the diagnosis of T.I.A. which had originally been given, troublesome. A T.I.A., or transient ischemic attack, is caused by a loss of blood flow without actual tissue death. It used to be referred to as a “mini-stroke,” but I learned that doctors no longer like to use that term. Unlike a stroke, symptoms of a T.I.A. will generally resolve within 24 hours and the MRI will show no evidence of a bleed. Because my MRI was clear, coupled with the fact that my symptoms persisted, the doctors were perplexed. They began to think that the MRI might have missed something, as it really only shows a sampling of the brain in slices; they were now switching back to the diagnosis of a small stroke. 

A visit to an astute neurologist finally gave some direction. A second MRI was ordered, and if a bleed didn’t show up in that test, the diagnosis, by default, would become Complex Migraine Headache Syndrome.

Not someone prone to headaches — and this certainly didn’t feel anything like a headache — this neurologist had some explaining to do. Complex Migraine Headache Syndrome can mirror a stroke exactly, he said, and he himself has been fooled many times. The doctors in the hospital were correct to admit me and treat me as they did. From the left arm numbness to the speech difficulties I was still experiencing, it’s sometimes hard to differentiate the difference between the two, save from a positive MRI. The Complex Migraine could be brought on by extreme stress, which I had been experiencing, or, conversely, by a release of such stress. Interestingly, many people experience this type of headache on Saturday mornings just for that reason, he told me. 

According to Harvard Medical School, “A “complex migraine” is one in which there are neurological symptoms such as weakness, loss of vision, or difficulty speaking in addition to the headache. In fact, a complex migraine may be mistaken for a stroke.

One theory about the cause of migraine headaches is that blood vessels in the brain suddenly narrow (or spasm) and then dilate; when the blood vessels dilate, the headache develops. During the spasm phase, certain parts of the brain may receive too little blood, and this may cause the stroke-like symptoms. However, unlike a stroke, blood flow is not permanently interrupted during migraine headaches, and the neurological symptoms are nearly always temporary.” (1)

Should this be the diagnosis, as opposed to stroke, I could go off the aspirin that my doctor put me on for life. There are medications to prevent this headache syndrome from occurring again. However, since I am a “naturalist” (as the doctor took my profession as a nutritionist to mean, I suppose!) he came back with a printed sheet of supplements that he advises his headache patients to use. I was glad for this approach, which he says he’s had success with.

What the neurologist advised:

Vitamin B-2 - 200 MG/2 times a day (also known as Riboflavin)
Magnesium - 500 MG Daily
Co Q-10 - 300 MG Daily

What I’d like to add to his regimen and why:

B Complex Supplement, in addition to the B-2 (Any B supplement should always be taken with a B complex)
Calcium - 1,000 MG Daily (Calcium should always be taken in a 2:1 ratio to Magnesium)

For now, I await a final diagnosis, hope for the best, and am thankful that all symptoms, whatever the cause, should be temporary.

1 - Complex Migraine. Harvard Health Publications Family Health Guide, Copyright © 2007 by President and Fellows of Harvard College.

5 MORE Things To Know About The Fight Against GMOs

Until recently, “GMOs” was an unfamiliar acronym to most Americans. Genetically modified and genetically engineered were scientific terms that seemed to belong in a laboratory, not a supermarket, kitchen, or pastoral farming locale. Our farms, we thought, were a place where Mother Nature held absolute dominion.

Well, enter the 21st century, folks. Many farms may as well be laboratories these days, with each hole dug in the ground akin to a test tube, as the seeds that are planted are not always natural, as forged by nature; often they’ve been tampered with to conform to mans’ will.  

For the American people (yes, specifically, the American people) to be kept unaware of what their food is comprised of - in these days of local, organic and sustainable sensibilities - is a serious travesty. Beyond that, it’s just plain dishonest.  

My first article, 5 Things You Need To Know About GMOs Right Now (1), was a primer for anyone seeking to know the basic facts about GMOs. Things were moving at a slow rumble until 2012, and I was trying to inform people so they’d be in the know when the hoopla started to get louder. And get louder it did. 

This article picks up where that one left off, covering the vast amount of activity which has transpired across the country in the past few months, both in town halls and town squares. I can assure you that when you read this information you’ll be concerned and outraged enough to want to take control over the food you eat, once again. How can you turn away now?

1 - How do you know the difference between a food that’s genetically modified and a food that isn’t?
That’s the problem, and the point! Over 90% of  American’s polled - across party lines, and all demographics - want to know what’s in their food! But if the food isn’t labeled you aren’t able to tell the difference. Labeling tells us about other ingredients: trans-fats, cholesterol, additives and nutrients; but no matter how hard we battle we can’t seem to get the FDA to require mandatory labeling on GM and GE foods.

GMO foods may look the same and taste the same, but they aren’t the same at all.

Foods that have been genetically modified (GM) or genetically engineered (GE) have had the DNA of their seeds tampered with in a laboratory. This is done for a variety of reasons, but it’s usually to provide protection from insects and/or herbicides (weedkillers) that are sprayed en-mass over the crops. It’s a complicated biotechnical procedure, not always involving the same species. For example, a strawberry seed might be genetically engineered with an arctic fish gene so that the fruit, once grown, will be more resistant to frost. You get the picture.


Soybeans are one of the crops most often genetically modified.

"I’m not a vegetarian. What does that have to do with me,"  you ask? 

75-80% of processed foods contain GMOs - such as soy - and approximately 90% of the soybean crop in this country is genetically modified.

Without our even knowing it, genetically engineered foods have become part of the American diet.

Here is a list of other common GM and GE foods:
corn (this includes corn by-products, such as corn syrup and high fructose corn syrup), canola (rapeseed, canola oil)sugar beets (that means anything made with non-organic sugar, folks), rice, cotton (as in cottonseed oil which finds its way intomargarine and vegetable oils), dairy products from cows who have been fed GM grains and /or hay as well as given BGH, papaya, farm raised salmon

If just the idea of this doesn’t bother you, read on.

2. What are the dangers of GM and GE foods?

Would you eat insecticides?
When an exterminator comes to spray, most people open their windows or go outside for awhile so as not to inhale the fumes; they even express concern for their pets. The organic market is burgeoning in this country due to the fact that consumers no longer want to eat foods that have been sprayed with harmful toxins. Yet consider this disturbing fact:

According to a new report by Earth Open Source, “Many GM crops are engineered to produce Bt toxin, a type of insecticide…(and)…the plant is engineered to express the Bt toxin protein in active form in every cell. In other words, the plant itself becomes a pesticide, and people and animals that eat the plant are eating a pesticide.”(2) 

Have you wondered about the increase in food allergies?
According to renowned GMO author Jeffrey M. Smith: “Scientists have long known that GM crops might cause allergies. But there are no tests to prove in advance that a GM crop is safe. That’s because people aren’t usually allergic to a food until they have eaten it several times”(3) Indeed, researchers found that allergic reactions to soy had skyrocketed by 50% after genetically modified soy had entered the UK from the US.(4)

Were you aware that some GM and GE foods have diminished nutritional value?
In addition to the ingestion of toxins and emergence of allergies, there is the issue of equal amounts of nutrients in GMO crops. The scant testing that’s been done, most of it in Europe, has been on the comparative levels of fat, protein and carbohydrates between GMO and non-GMO crops. This fails to indicate whether or not the micro-nutrients we also need are equally present in a GMO food. For example, “GM soy had 12–14% lower amounts of cancer-fighting isoflavones than non-GM soy.”(5) and “Canola (oilseed rape) engineered to contain vitamin A in its oil had much reduced vitamin E and an altered oil-fat composition, compared with non-GM canola.”(6)

Other findings indicate that glyphosate  (the herbicide) “binds vital nutrients such as iron, manganese, zinc, and boron in the soil, preventing plants from taking them up.”(7)


3. Aren’t GMOs bad for wildlife and the environment as well?

They are! And sometimes those stories the ones that capture people’s attention the most. Recently in the news have been stories about Monarch butterflies, the honeybee colony collapse and superweeds, all linked to GMOs.

Monarch Butterflies
The monarch butterfly population has diminished over the past decade by a staggering 81%. This coincides with a 58% decline of the milkweed plant in the U.S. Midwest, where their larvae have been known to feed. According to researchers, “Taken together, these results strongly suggest that a loss of agricultural milkweeds is a major contributor to the decline in the monarch population.” Furthermore, “Given the established dominance of glyphosate-tolerant crop plants (GMOs) and widespread use of glyphosate herbicide, the virtual disappearance of milk-weeds from agricultural fields is inevitable. Thus, the resource base for monarchs in the Midwest will be permanently reduced.”(8)



In the past 5 years the honeybee population has mysteriously been dying off in what has been referred to as CCD, or Colony Collapse Disorder, with over 30% colony loss reported each year since 2006.(9)  GMO maize planted in the U.S. — virtually all maize seed is now GMO — is coated with a compound which is highly toxic to the honeybee. This compound…”was found on all the dead and dying bees we sampled, while the apparently healthy bees we sampled from the same locations did not contain detectable levels…”(10)


Plants are genetically engineered to withstand herbicide spraying so that all the weeds around it can be killed and the plant itself won’t be harmed. But Mother Nature is resilient, and you may recently have heard the word “superweed” in the news. Superweeds are a relatively new weed cropping up (no pun intended) that seem to be withstanding mass spraying of herbicides. This encourages the use of stronger chemicals and toxins, and the cycle gets ever more vicious.
"Over half of US states are now plagued by agrochemically-induced superweeds…(and)…Insects have also developed resistance."(11)

These are just a few examples of the way the environment and wildlife can be affected by GMOs. The toxins are also harmful to water and soil. People care about the environment, and that’s just another reason to care about GMOs. 

But your health should be the first.


4. Then why aren’t GM and GE foods labeled in this country?

Concerned citizens all over America — millions of them, in fact — have been trying to get labeling laws passed. It’s been an uphill battle. Back in March, 2012, when I wrote “5 Things About GMOs,” the farmers of New York had just sued Monsanto, however, their case was dismissed. Since then GMOs have seen quite a few more courtrooms. Let’s do a quick review:

VermontApril, 2012 - Despite the fact that 96% of Vermonters supported bill H.722, also known as the Vermont Right To Know Genetically Engineered Food Act, the bill was stalled in the legislature and died. Why? There were reports that Monsanto threatened to sue the state if it should pass.

ConnecticutMay, 2012 - HB5117, the Genetically Engineered Food’s Bill, was reworded at the last minute to exclude the labeling provision. Why? Reportedly, fears of a lawsuit by the biotech industry. The bill, in effect, became meaningless.

Alaska is the only state to have any type of law governing genetically engineered food. Senate bill 25, approved unanimously by the House and Senate states that all genetically engineered fish will be “conspicuously labeled to identify the fish or fish product as a genetically modified fish or fish product,” whether packaged or unpackaged.  The law is intended to protect the state’s fishing industry. 

"While the FDA has yet to approve a genetically engineered fish, Alaska is not taking any chances. The law was prompted by the U.S. Food and Drug Administration’s consideration of an application from an aquaculture company to sell genetically-modified, growth enhanced salmon. And the Center for Food Safety estimates that thirty-five species of genetically modified fish are being developed around the world."(12) Thirty-five!


Notice how salmon keeps popping up? The public should pay heed because things are happening quietly with America’s most widely consumed fish, and things are happening now. GE salmon is a farm-raised salmon crossed with an ocean eelpout (what’s that ?) to make it grow bigger, faster. Is an eelpout something you would ever order off a menu? Well, you very well may be eating it unknowingly in the near future.

Since the Senate rejected more study on the salmon earlier this year, a number of consumer groups have submitted a formal petition to the FDA for more testing. This is due to the fact that the study conducted by the company developing the GE salmon showed that it “”may contain increased levels of…a hormone that helps accelerate the growth of the transgenic* fish…and is linked to breast, colon, prostate, and lung cancer.” The groups warn that the potential health risks of GE salmon are no different from a number of food additives the FDA has banned in the past, including those that are cancer causing."(13) (* genetically engineered)

However, there could be a game-changer in the very near future: Prop 37.
In the California general election on November 6th, the legislative process is being bypassed by a voter referendum. Known as the “California Right to Know Genetically Engineered Food Act,” this proposed law would impose labeling requirements on food and beverage products sold in that state. In order for this to happen, constituents are being urged to vote “yes” on Prop 37 to support labeling of GMO products.

Since California is the largest economy in the country (actually, it’s the eight largest in the world) what happens there would most likely change things for all the other states. Manufacturers would have to change their labeling practices, and possibly their ingredients (if that were easier and less costly) just like they did in Europe

"89% of Republicans and 90% of Democrats want genetically altered foods to be labeled, as they already are in 40 nations in Europe, in Brazil, and even in China."(14) According to the Grocery Manufacturers Association, GMOs are now present in 75 to 80 percent of conventional processed food in the U.S. (15)


Meanwhile, across the pond…

This year marks the 7th annual GMO-Free Europe Conference.

Wouldn’t it be great if we were GMO-Free here in the U.S.? 

By European law, food products containing more than .9% of a GM or GE ingredient must be labeled as containing GMOs. As a result of this mandate, American companies that market their foods to European countries sometimes simply eliminate the GMOs from the product altogether. 

Why wouldn’t they just satisfy the American public and do the same thing here in their own country?


5. Now that you know, what are you going to do about it?

Well, you have some options and ignoring the facts shouldn’t be one of them. 
1) Is changing your buying habits enough for you? That’s fine! You’re taking control of your health and the future well-being of your family. Not only that, you’ll be making a statement with your money; something that’s carefully noted by the people who chart these things. Here are a few rules of thumb: 

- Some food manufacturers willingly label their products “Non-GMO,” so support proactively labeled food! 
- Any food that is 100% Certified Organic is also non-GMO.
- 100% Grass-fed beef (as well as other meats that are solely grass-fed) are your best choices. (Meat that is grain-fed or grain-finished will generally consume GMOs in their feed. Check the label!)

2) Do you want to delve deeper into the research so that you can understand more? 

-  Jeffrey M. Smith, founder of the Institute for Responsible Technology, has written the two definitive books on the topic of GMOs: Seeds of Deception and Genetic Roulette. Check them out! 
- A recently released study, GMO Myths and Truths, is comprehensive and easy to understand. It is available for download here

3) Want to do even more? Well, there’s a lot to be done: public education is the key and grass roots organizations are what’s fueling this whole movement. Find out what’s happening in your state. It might be as easy as signing a petition, or informing others about the issue. You can also get in touch with your state representatives to make your views known.

Now that you know the facts, how can you close your eyes?                        


Congratulations on being informed. Please support the Non-GMOand Right to Know movements! Now go and spread the word!

Note: Unfortunately, on November 6, 2012, Prop 37 did not pass. To read more about that, please see my article: Why California’s Prop 37 Didn’t Pass.

I am a Certified Clinical Nutritionist and the author of "Just Because You're An American Doesn't Mean You Have To Eat Like One!"

view archive

Check out my website @

Ask me anything