Liff-Anderson Associates presents...
Almost everyone knows a family who has been affected by heart disease. As a leading cause of death for American men, cardio-vascular disease has been a major agenda for our nation's health care for the past three decades. Most hospitals have established cardiac crisis units to care for the large number of heart attacks occurring each year. Almost unheard of 20 years ago, the rate of heart disease in women has risen as women have entered the stressful business world.
Great attention has been placed on efforts to prevent cardiovascular disease, with doctors and nutritionists recommending changes in diet and exercise, as well as reducing the stress many people experience in daily life.
In 1995, Dr. Dean Ornish of the California Pacific Medical Center in San Francisco published findings from a revolutionary five year study which concluded that cardiac disease could actually be reversed through non-surgical interventions. Participants in his study made changes in four areas of lifestyle: diet, exercise, stress management and emotional support. Patients who followed the program displayed significant reductions in vascular blockages (Gould et al, Journal of the American Medical Association, 1995, Vol. 274, No. 11).
Dr. Ornish recommends patients with heart disease adopt a very low-fat vegetarian diet. His study suggested that a high-fat diet places a major physical stress on the cardiovascular system, while reducing or eliminating fat from the diet can achieve dramatic results. Detailed information on his approach is available in the New York Times Bestseller Dr. Dean Ornish's Program for Reversing Heart Disease (Ballantine Books, 1990).
The "Standard American Diet" has undergone many changes as our awareness of heart disease has grown. In 1992, the USDA abandoned the "Four Food Groups" and adopted a new "Food Pyramid" which recommended increased amounts of grains, beans, vegetables and fruits, with greatly reduced amounts of meats, dairy and sweets.
Food manufacturers have responded in kind, though somewhat slowly, offering "Light-Fare" and "Heart-Smart" foods. Still, the vast majority of Americans have not made significant changes in their food choices. This is partly because most of us do not have adequate information or education on how to prepare low-fat meals which are also desirable to eat. Another reason may be the association many of us unconsciously make between our childhood diets and our feelings of being nurtured and "well-fed".
Foods which are highly processed lose much of their nutritional value, in particular their vitamins, minerals and dietary fiber. In addition, food manufacturers often add chemical preservatives along with various forms of "hydrogenated" oils or other saturated fats to increase their shelf life. Sadly, the focus which has been placed on shelf life has resulted in food products which are likely to contribute to heart disease.
A "whole foods" diet actually represents a return to the diet of our grandparents or great-grandparents, prior to the development of the food processing industries. Nutrition is optimized through the use of whole grains (whole wheat, brown rice, etc), beans, vegetables and fruits, along with the use of natural sweeteners in the place of refined sugars. These ingredients may be readily found in most major supermarkets as well as food cooperatives and health foods stores.
Cooking for the Heart is a program developed by Marlene Liff-Anderson to assist individuals and families in making the changes in diet necessary to promote cardiac wellness. The program provides basic nutritional education and cooking instruction which follows Dr. Ornish's dietary recommendations. Participants learn to prepare a broad range of delicious and satisfying whole foods meals using simple ingredients. Recipes contain little or no added fat and are high in whole grains, vegetables and beans.
Marlene's down-to-earth approach provides instruction in basic cooking techniques, food identification, menu-planning, knife-sharpening and cutting skills. Participants are provided with copies of recipes and other printed materials, as well as samples of dishes. Classes are tailored to the needs of participants and are appropriate for those with minimal cooking experience as well as "seasoned" chefs.
Cooking for the Heart is available for presentation in a variety of inpatient, outpatient and community settings as a series of classes or half-day seminars. Physicians, nurses, nutritionists and other health professionals may arrange programs for hospitals or clinics. Others may wish to organize classes for civic or church groups. Marlene also offers ongoing classes and private cooking through the Ahimsa Sanctuary in Corvallis, Oregon.
*** Please Note: Heart Disease is a chronic and often life-threatening condition which requires professional attention. Cooking for the Heart is an educational program and should not be considered a substitute for the advice of your nutritionist or physician. If desired, Marlene offers individual instruction and private cooking which is coordinated with your health care provider to meet dietary recommendations.
Chef Marlene Liff-Anderson, B.S. has over 14 years experience in nutritional wellness and culinary arts. Marlene received professional training with Annemarie Colbin at the Natural Gourmet Cookery School and from the Kushi Institute in Massachusetts. She specializes in healing diets for cardiac recovery, women's health, food allergies and cancer prevention. Marlene co-directs the Ahimsa Sanctuary in Corvallis, Oregon.
Ms. Liff-Anderson offers free initial phone consultation to discuss programming options with your hospital or organization. Fees for subsequent seminars or classes are flexible and affordable to fit every budget. For more information or to schedule a consultation, contact Liff-Anderson Associates via e-mail: info@peacemaking.org