3123 Nutrisystem Consumer Reviews and Complaints
Milk was an important source of animal protein for those who could not afford meat. This meant that food had to be "tempered" according to its nature by an appropriate combination of preparation and mixing certain ingredients, condiments and spices; fish was seen as being cold and moist, and best cooked in a way that heated and dried it, such as frying or oven baking, and seasoned with hot and dry spices; beef was dry and hot and should therefore be boiled ; pork was hot and moist and should therefore always be roasted. Counselors at Nutrisystem keep telling me the issue has been addressed but I do not receive a refund. The Mediterranean Diet Plan also includes a shopping list for your convenience as well as suggestions on items to replace, such as whole grain pasta for traditional. In one early 15th-century English aristocratic household for which detailed records are available that of the Earl of Warwick , gentle members of the household received a staggering 3. I've lost 28 after only 6 weeks.
A Never Ending Cycle
Microbial modification was also encouraged, however, by a number of methods; grains, fruit and grapes were turned into alcoholic drinks thus killing any pathogens, and milk was fermented and curdled into a multitude of cheeses or buttermilk. The majority of the European population before industrialization lived in rural communities or isolated farms and households.
The norm was self-sufficiency with only a small percentage of production being exported or sold in markets. Large towns were exceptions and required their surrounding hinterlands to support them with food and fuel. The dense urban population could support a wide variety of food establishments that catered to various social groups.
Many of the poor city dwellers had to live in cramped conditions without access to a kitchen or even a hearth, and many did not own the equipment for basic cooking.
Food from vendors was in such cases the only option. Cookshops could either sell ready-made hot food, an early form of fast food , or offer cooking services while the customers supplied some or all of the ingredients. Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them.
For the more affluent, there were many types of specialist that could supply various foods and condiments: Well-off citizens who had the means to cook at home could on special occasions hire professionals when their own kitchen or staff could not handle the burden of throwing a major banquet.
Urban cookshops that catered to workers or the destitute were regarded as unsavory and disreputable places by the well-to-do and professional cooks tended to have a bad reputation.
Geoffrey Chaucer 's Hodge of Ware, the London cook from the Canterbury Tales , is described as a sleazy purveyor of unpalatable food. French cardinal Jacques de Vitry 's sermons from the early 13th century describe sellers of cooked meat as an outright health hazard. The stereotypical cook in art and literature was male, hot-tempered, prone to drunkenness, and often depicted guarding his stewpot from being pilfered by both humans and animals.
In the early 15th century, the English monk John Lydgate articulated the beliefs of many of his contemporaries by proclaiming that "Hoot ffir [fire] and smoke makith many an angry cook. The period between c. More intense agriculture on an ever-increasing acreage resulted in a shift from animal products, like meat and dairy, to various grains and vegetables as the staple of the majority population.
A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based.
Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.
The most common grains were rye , barley , buckwheat , millet and oats. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period. Wheat was common all over Europe and was considered to be the most nutritious of all grains, but was more prestigious and thus more expensive. The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes.
As one descended the social ladder, bread became coarser, darker, and its bran content increased. In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter.
One of the most common constituents of a medieval meal, either as part of a banquet or as a small snack, were sops , pieces of bread with which a liquid like wine , soup , broth , or sauce could be soaked up and eaten. Another common sight at the medieval dinner table was the frumenty , a thick wheat porridge often boiled in a meat broth and seasoned with spices. Porridges were also made of every type of grain and could be served as desserts or dishes for the sick, if boiled in milk or almond milk and sweetened with sugar.
Pies filled with meats, eggs, vegetables, or fruit were common throughout Europe, as were turnovers , fritters , doughnuts , and many similar pastries. By the Late Middle Ages biscuits cookies in the U. Grain, either as bread crumbs or flour, was also the most common thickener of soups and stews, alone or in combination with almond milk. The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Bread consumption was high in most of Western Europe by the 14th century.
Estimates of bread consumption from different regions are fairly similar: Among the first town guilds to be organized were the bakers', and laws and regulations were passed to keep bread prices stable. The English Assize of Bread and Ale of listed extensive tables where the size, weight, and price of a loaf of bread were regulated in relation to grain prices.
The baker's profit margin stipulated in the tables was later increased through successful lobbying from the London Baker's Company by adding the cost of everything from firewood and salt to the baker's wife, house, and dog. Since bread was such a central part of the medieval diet, swindling by those who were trusted with supplying the precious commodity to the community was considered a serious offense.
Bakers who were caught tampering with weights or adulterating dough with less expensive ingredients could receive severe penalties. This gave rise to the " baker's dozen ": While grains were the primary constituent of most meals, vegetables such as cabbage , chard , onions , garlic and carrots were common foodstuffs. Many of these were eaten daily by peasants and workers and were less prestigious than meat.
The cookbooks, which appeared in the late Middle Ages and were intended mostly for those who could afford such luxuries, contained only a small number of recipes using vegetables as the main ingredient. The lack of recipes for many basic vegetable dishes, such as potages , has been interpreted not to mean that they were absent from the meals of the nobility, but rather that they were considered so basic that they did not require recording.
Various legumes , like chickpeas , fava beans and field peas were also common and important sources of protein , especially among the lower classes. With the exception of peas, legumes were often viewed with some suspicion by the dietitians advising the upper class, partly because of their tendency to cause flatulence but also because they were associated with the coarse food of peasants.
The importance of vegetables to the common people is illustrated by accounts from 16th-century Germany stating that many peasants ate sauerkraut from three to four times a day.
Fruit was popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes. The fruits of choice in the south were lemons , citrons , bitter oranges the sweet type was not introduced until several hundred years later , pomegranates , quinces , and, of course, grapes.
Farther north, apples , pears , plums , and strawberries were more common. Figs and dates were eaten all over Europe, but remained rather expensive imports in the north. Common and often basic ingredients in many modern European cuisines like potatoes , kidney beans , cacao , vanilla , tomatoes , chili peppers and maize were not available to Europeans until after , after European contact with the Americas, and even then it often took considerable time, sometimes several centuries, for the new foodstuffs to be accepted by society at large.
Milk was an important source of animal protein for those who could not afford meat. It would mostly come from cows, but milk from goats and sheep was also common. Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly. Poor adults would sometimes drink buttermilk or whey or milk that was soured or watered down. On occasion it was used in upper-class kitchens in stews, but it was difficult to keep fresh in bulk and almond milk was generally used in its stead.
Cheese was far more important as a foodstuff, especially for common people, and it has been suggested that it was, during many periods, the chief supplier of animal protein among the lower classes. There were also whey cheeses , like ricotta , made from by-products of the production of harder cheeses. Cheese was used in cooking for pies and soups, the latter being common fare in German-speaking areas. Butter , another important dairy product, was in popular use in the regions of Northern Europe that specialized in cattle production in the latter half of the Middle Ages, the Low Countries and Southern Scandinavia.
While most other regions used oil or lard as cooking fats, butter was the dominant cooking medium in these areas. Its production also allowed for a lucrative butter export from the 12th century onward. While all forms of wild game were popular among those who could obtain it, most meat came from domestic animals.
Domestic working animals that were no longer able to work were slaughtered but not particularly appetizing and therefore were less valued as meat. Beef was not as common as today because raising cattle was labor-intensive, requiring pastures and feed, and oxen and cows were much more valuable as draught animals and for producing milk.
Mutton and lamb were fairly common, especially in areas with a sizeable wool industry, as was veal. Domestic pigs often ran freely even in towns and could be fed on just about any organic waste, and suckling pig was a sought-after delicacy.
Just about every part of the pig was eaten, including ears, snout, tail, tongue , and womb. Intestines, bladder and stomach could be used as casings for sausage or even illusion food such as giant eggs. Among the meats that today are rare or even considered inappropriate for human consumption are the hedgehog and porcupine , occasionally mentioned in late medieval recipe collections. In England, they were deliberately introduced by the 13th century and their colonies were carefully protected.
They were of particular value for monasteries, because newborn rabbits were allegedly declared fish or, at least, not-meat by the church and therefore they could be eaten during Lent.
A wide range of birds were eaten, including swans , peafowl , quail , partridge , storks , cranes , larks , linnets and other songbirds that could be trapped in nets, and just about any other wild bird that could be hunted. Swans and peafowl were domesticated to some extent, but were only eaten by the social elite, and more praised for their fine appearance as stunning entertainment dishes, entremets , than for their meat. As today, geese and ducks had been domesticated but were not as popular as the chicken , the fowl equivalent of the pig.
But at the Fourth Council of the Lateran , Pope Innocent III explicitly prohibited the eating of barnacle geese during Lent, arguing that they lived and fed like ducks and so were of the same nature as other birds.
Meats were more expensive than plant foods. Though rich in protein , the calorie -to-weight ratio of meat was less than that of plant food. Meat could be up to four times as expensive as bread.
Fish was up to 16 times as costly, and was expensive even for coastal populations. This meant that fasts could mean an especially meager diet for those who could not afford alternatives to meat and animal products like milk and eggs. It was only after the Black Death had eradicated up to half of the European population that meat became more common even for poorer people.
The drastic reduction in many populated areas resulted in a labor shortage, meaning that wages dramatically increased. It also left vast areas of farmland untended, making them available for pasture and putting more meat on the market. Although less prestigious than other animal meats, and often seen as merely an alternative to meat on fast days, seafood was the mainstay of many coastal populations. Also included were the beaver , due to its scaly tail and considerable time spent in water, and barnacle geese , due to the belief that they developed underwater in the form of barnacles.
The Holy Roman Emperor Frederick II examined barnacles and noted no evidence of any bird-like embryo in them, and the secretary of Leo of Rozmital wrote a very skeptical account of his reaction to being served barnacle goose at a fish-day dinner in Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea.
The herring was of unprecedented significance to the economy of much of Northern Europe, and it was one of the most common commodities traded by the Hanseatic League , a powerful north German alliance of trading guilds.
Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople. Stockfish , cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water.
A wide range of mollusks including oysters , mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most. Freshwater fish such as pike , carp , bream , perch , lamprey and trout were common.
While in modern times, water is often drunk with a meal, in the Middle Ages, however, concerns over purity, medical recommendations and its low prestige value made it less favored, and alcoholic beverages were preferred.
They were seen as more nutritious and beneficial to digestion than water, with the invaluable bonus of being less prone to putrefaction due to the alcohol content. Wine was consumed on a daily basis in most of France and all over the Western Mediterranean wherever grapes were cultivated. Further north it remained the preferred drink of the bourgeoisie and the nobility who could afford it, and far less common among peasants and workers.
The drink of commoners in the northern parts of the continent was primarily beer or ale. Juices , as well as wines, of a multitude of fruits and berries had been known at least since Roman antiquity and were still consumed in the Middle Ages: Medieval drinks that have survived to this day include prunellé from wild plums modern-day slivovitz , mulberry gin and blackberry wine.
Many variants of mead have been found in medieval recipes, with or without alcoholic content. However, the honey -based drink became less common as a table beverage towards the end of the period and was eventually relegated to medicinal use.
This is partially true since mead bore great symbolic value at important occasions. When agreeing on treaties and other important affairs of state, mead was often presented as a ceremonial gift. It was also common at weddings and baptismal parties, though in limited quantity due to its high price.
In medieval Poland , mead had a status equivalent to that of imported luxuries, such as spices and wines. Plain milk was not consumed by adults except the poor or sick, being reserved for the very young or elderly, and then usually as buttermilk or whey. Fresh milk was overall less common than other dairy products because of the lack of technology to keep it from spoiling.
However, neither of these non-alcoholic social drinks were consumed in Europe before the late 16th and early 17th century. Wine was commonly drunk and was also regarded as the most prestigious and healthy choice.
According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down.
Unlike water or beer, which were considered cold and moist, consumption of wine in moderation especially red wine was, among other things, believed to aid digestion, generate good blood and brighten the mood.
The first pressing was made into the finest and most expensive wines which were reserved for the upper classes. The second and third pressings were subsequently of lower quality and alcohol content.
Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication. For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice. The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product.
Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem. Even if vinegar was a common ingredient, there was only so much of it that could be used. In the 14th century cookbook Le Viandier there are several methods for salvaging spoiling wine; making sure that the wine barrels are always topped up or adding a mixture of dried and boiled white grape seeds with the ash of dried and burnt lees of white wine were both effective bactericides , even if the chemical processes were not understood at the time.
Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome.
Spiced wines were usually made by mixing an ordinary red wine with an assortment of spices such as ginger , cardamom , pepper , grains of paradise , nutmeg , cloves and sugar. These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and claré.
By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated. Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale , particularly towards the end of the Middle Ages. In England , the Low Countries , northern Germany , Poland and Scandinavia , beer was consumed on a daily basis by people of all social classes and age groups.
For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil. Even comparatively exotic products like camel 's milk and gazelle meat generally received more positive attention in medical texts. Beer was just an acceptable alternative and was assigned various negative qualities. In , the Sienese physician Aldobrandino described beer in the following way:. But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth , it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth.
The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Though less prominent than in the north, beer was consumed in northern France and the Italian mainland.
Perhaps as a consequence of the Norman conquest and the travelling of nobles between France and England, one French variant described in the 14th century cookbook Le Menagier de Paris was called godale most likely a direct borrowing from the English "good ale" and was made from barley and spelt , but without hops. In England there were also the variants poset ale , made from hot milk and cold ale, and brakot or braggot , a spiced ale prepared much like hypocras.
That hops could be used for flavoring beer had been known at least since Carolingian times, but was adopted gradually due to difficulties in establishing the appropriate proportions. Before the widespread use of hops, gruit , a mix of various herbs , had been used. Gruit had the same preserving properties as hops, though less reliable depending on what herbs were in it, and the end result was much more variable.
Another flavoring method was to increase the alcohol content, but this was more expensive and lent the beer the undesired characteristic of being a quick and heavy intoxicant. Hops may have been widely used in England in the tenth century; they were grown in Austria by and in Finland by , and possibly much earlier.
Before hops became popular as an ingredient, it was difficult to preserve this beverage for any time, and so, it was mostly consumed fresh.
Quantities of beer consumed by medieval residents of Europe, as recorded in contemporary literature, far exceed intakes in the modern world. For example, sailors in 16th century England and Denmark received a ration of 1 imperial gallon 4. Polish peasants consumed up to 3 litres 0. In the Early Middle Ages beer was primarily brewed in monasteries , and on a smaller scale in individual households.
By the High Middle Ages breweries in the fledgling medieval towns of northern Germany began to take over production. Though most of the breweries were small family businesses that employed at most eight to ten people, regular production allowed for investment in better equipment and increased experimentation with new recipes and brewing techniques. These operations later spread to the Netherlands in the 14th century, then to Flanders and Brabant , and reached England by the 15th century.
Hopped beer became very popular in the last decades of the Late Middle Ages. When perfected as an ingredient, hops could make beer keep for six months or more, and facilitated extensive exports.
In turn, ale or beer was classified into "strong" and "small", the latter less intoxicating, regarded as a drink of temperate people, and suitable for consumption by children. As late as , John Locke stated that the only drink he considered suitable for children of all ages was small beer, while criticizing the apparently common practice among Englishmen of the time to give their children wine and strong alcohol.
By modern standards, the brewing process was relatively inefficient, but capable of producing quite strong alcohol when that was desired. One recent attempt to recreate medieval English "strong ale" using recipes and techniques of the era albeit with the use of modern yeast strains yielded a strongly alcoholic brew with original gravity of 1.
The ancient Greeks and Romans knew of the technique of distillation , but it was not practiced on a major scale in Europe until some time around the 12th century, when Arabic innovations in the field combined with water-cooled glass alembics were introduced.
Distillation was believed by medieval scholars to produce the essence of the liquid being purified, and the term aqua vitae "water of life" was used as a generic term for all kinds of distillates. Alcoholic distillates were also occasionally used to create dazzling, fire-breathing entremets a type of entertainment dish after a course by soaking a piece of cotton in spirits.
It would then be placed in the mouth of the stuffed, cooked and occasionally redressed animals, and lit just before presenting the creation. Aqua vitae in its alcoholic forms was highly praised by medieval physicians. In Arnaldus of Villanova wrote that "[i]t prolongs good health, dissipates superfluous humours, reanimates the heart and maintains youth.
By the 13th century, Hausbrand literally "home-burnt" from gebrannter wein, brandwein ; "burnt [distilled] wine" was commonplace, marking the origin of brandy. Towards the end of the Late Middle Ages, the consumption of spirits became so ingrained even among the general population that restrictions on sales and production began to appear in the late 15th century. In the city of Nuremberg issued restrictions on the selling of aquavit on Sundays and official holidays.
Spices were among the most luxurious products available in the Middle Ages, the most common being black pepper , cinnamon and the cheaper alternative cassia , cumin , nutmeg , ginger and cloves. They all had to be imported from plantations in Asia and Africa , which made them extremely expensive, and gave them social cachet such that pepper for example was hoarded, traded and conspicuously donated in the manner of gold bullion.
The value of these goods was the equivalent of a yearly supply of grain for 1. Sugar , unlike today, was considered to be a type of spice due to its high cost and humoral qualities. Even when a dish was dominated by a single flavor it was usually combined with another to produce a compound taste, for example parsley and cloves or pepper and ginger.
Common herbs such as sage , mustard , and parsley were grown and used in cooking all over Europe, as were caraway , mint , dill and fennel. Many of these plants grew throughout all of Europe or were cultivated in gardens, and were a cheaper alternative to exotic spices. Mustard was particularly popular with meat products and was described by Hildegard of Bingen — as poor man's food.
While locally grown herbs were less prestigious than spices, they were still used in upper-class food, but were then usually less prominent or included merely as coloring. Anise was used to flavor fish and chicken dishes, and its seeds were served as sugar-coated comfits. Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice the juice of unripe grapes or fruits vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking.
In combination with sweeteners and spices, it produced a distinctive "pungeant, fruity" flavor. Equally common, and used to complement the tanginess of these ingredients, were sweet almonds. They were used in a variety of ways: This last type of non-dairy milk product is probably the single most common ingredient in late medieval cooking and blended the aroma of spices and sour liquids with a mild taste and creamy texture.
Salt was ubiquitous and indispensable in medieval cooking. Salting and drying was the most common form of food preservation and meant that fish and meat in particular were often heavily salted. Many medieval recipes specifically warn against oversalting and there were recommendations for soaking certain products in water to get rid of excess salt. The richer the host, and the more prestigious the guest, the more elaborate would be the container in which it was served and the higher the quality and price of the salt.
Wealthy guests were seated " above the salt ", while others sat "below the salt", where salt cellars were made of pewter, precious metals or other fine materials, often intricately decorated. The rank of a diner also decided how finely ground and white the salt was. Salt for cooking, preservation or for use by common people was coarser; sea salt, or "bay salt", in particular, had more impurities, and was described in colors ranging from black to green.
Expensive salt, on the other hand, looked like the standard commercial salt common today. The term " dessert " comes from the Old French desservir , "to clear a table", literally "to un-serve", and originated during the Middle Ages. It would typically consist of dragées and mulled wine accompanied by aged cheese , and by the Late Middle Ages could also include fresh fruit covered in sugar, honey or syrup and boiled-down fruit pastes. Sugar , from its first appearance in Europe, was viewed as much as a drug as a sweetener; its long-lived medieval reputation as an exotic luxury encouraged its appearance in elite contexts accompanying meats and other dishes that to modern taste are more naturally savoury.
There was a wide variety of fritters , crêpes with sugar, sweet custards and darioles , almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish. Marzipan in many forms was well known in Italy and southern France by the s and is assumed to be of Arab origin.
The English chefs also had a penchant for using flower petals such as roses , violets , and elder flowers. An early form of quiche can be found in Forme of Cury , a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling. The ever-present candied ginger, coriander , aniseed and other spices were referred to as épices de chambre "parlor spices" and were taken as digestibles at the end of a meal to "close" the stomach.
Just like Montpellier , Sicily was once famous for its comfits , nougat candy torrone , or turrón in Spanish and almond clusters confetti. From the south, the Arabs also brought the art of ice cream making that produced sorbet and several examples of sweet cakes and pastries; cassata alla Siciliana from Arabic qas'ah , the term for the terra cotta bowl with which it was shaped , made from marzipan, sponge cake and sweetened ricotta and cannoli alla Siciliana , originally cappelli di turchi "Turkish hats" , fried, chilled pastry tubes with a sweet cheese filling.
Research into medieval foodways was, until around , a much neglected field of study. Misconceptions and outright errors were common among historians, and are still present in as a part of the popular view of the Middle Ages as a backward, primitive and barbaric era.
Medieval cookery was described as revolting due to the often unfamiliar combination of flavors, the perceived lack of vegetables and a liberal use of spices. The preservation techniques available at the time, although crude by today's standards, were perfectly adequate.
The astronomical cost and high prestige of spices, and thereby the reputation of the host, would have been effectively undone if wasted on cheap and poorly handled foods.
The common method of grinding and mashing ingredients into pastes and the many potages and sauces has been used as an argument that most adults within the medieval nobility lost their teeth at an early age, and hence were forced to eat nothing but porridge, soup and ground-up meat.
The image of nobles gumming their way through multi-course meals of nothing but mush has lived side by side with the contradictory apparition of the "mob of uncouth louts disguised as noble lords who, when not actually hurling huge joints of greasy meat at one another across the banquet hall, are engaged in tearing at them with a perfectly healthy complement of incisors, canines, bicuspids and molars".
The numerous descriptions of banquets from the later Middle Ages concentrated on the pageantry of the event rather than the minutiae of the food, which was not the same for most banqueters as those choice mets served at the high table. Banquet dishes were apart from mainstream of cuisine, and have been described as "the outcome of grand banquets serving political ambition rather than gastronomy ; today as yesterday" by historian Maguelonne Toussant-Samat.
Cookbooks , or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine. The first cookbooks began to appear towards the end of the 13th century. The Liber de coquina , perhaps originating near Naples , and the Tractatus de modo preparandi have found a modern editor in Marianne Mulon, and a cookbook from Assisi found at Châlons-sur-Marne has been edited by Maguelonne Toussaint-Samat.
Few in a kitchen, at those times, would have been able to read, and working texts have a low survival rate. The recipes were often brief and did not give precise quantities. Cooking times and temperatures were seldom specified since accurate portable clocks were not available and since all cooking was done with fire.
At best, cooking times could be specified as the time it took to say a certain number of prayers or how long it took to walk around a certain field. The NutriSystem program allows you to simplify your weight loss. This plan is incredibly easy to follow and perfect for those who want to shed a few pounds quickly. Nutrisystem might be the best way to lose the weight you need to keep your sleep apnea at bay.
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One major theory behind the raw food diet is that essential nutrients are destroyed in the processing procedures. The diet also teaches that processing alters the chemical structure of food which can negatively affect your health. This diet is based on many of the same principals as the Paleolithic diet and the two diets are often used in a combination form. Both diets are heavily focused on using fruits, vegetables, and herbs that have anti-inflammatory properties. This diet encourages the eating of fresh, organic fruits and vegetables; raw cheeses and milk; plain yogurt; fermented vegetables; raw honey; and raw nuts.
Focusing on a diet that is based on reducing inflammation such as a raw food diet, can be incredibly beneficial for people with sleep apnea. In fact, one case study showed a year-old man who had suffered from OSA his whole life proved just that. After only 3 months of dietary management, the patient no longer required a CPAP machine. He reported sleeping 6 hours without interruption during the night.
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Choose one of these items to help give you the boost you need to stay on track throughout the course of your diet:. Laura-Jane has been creating and perfecting satisfying raw recipes to match your busy lifestyle since Most recipes on the Rawtarian menu can be ready to go in less than 15 minutes. Use the videos, recipes, course material and ebooks for tips and tricks on how to make the most out of your raw diet. Monthly challenges and private forums keep you interactive on the site and provide both accountability and support.
A shopping list and meal plan are also provided. This diet focuses on anti-inflammatory ingredients that help with digestion. Keep in mind though, some ingredients may be seasonal or difficult to find in your area. This lovely cookbook is jam-packed with useful info on how to maintain a healthy plant-based life. Gorgeous pictures accompany just about every recipe and inspire you to create your own version.
Included in The Fully Raw Diet are raw food recipes for soups, dips, meals, and desserts. Use the Rawtarian Meal Plan App as your daily guide. Choose one of 6 weekly or monthly meal plans and off you go. The app provides a weekly shopping list with checklist , and simple to prepare meals. All recipes include zoomable photos and allow for comments. Hopefully, down the line, this will be a feature they add. A fruit and veggie juicer like this one from Nutri Stahl will play a major role in your raw food diet.
Having a decent one will be an amazing help as well as a time saver. Many raw food recipe books call for both a juicer when making soups, sauces, and well, juice.
Choosing a high-end appliance will keep you on track with your goals and financially vested. This Juicer allows you to have commercial quality from your own kitchen. It juices fruits and vegetables in a flash and is super easy to clean. One drawback to this juicer is it tends to be a little louder than some others on the market.
If you have a little one in the house, you may want to opt for another brand. The basis of a vegetarian or vegan diet is that it greatly limits the eating of any meat product and is considered to be a good way to lose weight. Meat products tend to be high in calories, and that sets up a scenario for gaining weight. For a vegetarian, meat products include pork, beef, fish and chicken.
While eating no meat is a basic vegetarian practice, there are three major styles of the vegetarian diet:. Lacto-ovo vegetarian dieters eat eggs and dairy products. Lacto vegetarian dieters eat dairy products; and. Ovo vegetarian dieters eat eggs. This diet allows you to eat unlimited amounts of carbohydrates, fruits, and vegetables and depending on your diet style, you may also eat eggs, dairy products, or both.
On the other hand, a vegan diet is much more severe in that it prohibits eating any form of animal products. Well-balanced vegetarian diets are also advantageous because they provide the dieter with more complex carbohydrates , dietary fiber, vitamins C and E along with many other necessary nutrients.
A plant-based diet can be a great way to lose weight with the proper motivation. Pick and choose what items will help keep you a happy, healthy veg-head! Created by Neal Barnard M. You will receive a Day Vegan KickStart meal plan, lots of tips and recipes to keep you on track and a community forum to keep you accountable to your goals. The Physicians Committee for Responsible Medicine has many additional resources that can help you learn to start a plant-based lifestyle.
Although a plant-based lifestyle can be extremely beneficial to your health, especially when trying to lose weight, it may be lacking in some vital nutrients your body needs.
You might want to consider taking vitamins and supplements when you start a vegan diet. The Vegetarian Weight Loss Lifestyle Collection guides you through the ins and outs of healthy nutrition. This book is packed with recipes that have obviously be tested and perfected. This book is a great addition for anyone that wants to lose weight, whether you are already vegetarian or not. Forks Over Knives teaches you that the right foods can be the right medicine for whatever ails you. Before diving into the initial recipes its expands on the fundamentals of cooking and goes into different methods of cooking from around the world.
HappyCow has been around as an online website since Finally, you can now download their app which covers over countries so you can find vegetarian and vegan restaurants near you with the touch of a button.
Search the huge database for grocery stores, restaurants that are devoted to plant-based diets, and even find restaurants that have vegetarian-friendly menus.
Plant-based meals require a little effort in the kitchen. This chopper includes 5 interchangeable blades that allow you to make anything from carrot sticks to french fries and even zucchini spaghetti.
While these may not be the best of the best proven diets for sleep apnea today, they might be tomorrow. Each of the following sleep apnea diet plans are either currently undergoing clinical trials or are known to promote eating loads of specific foods that help sleep apnea patients.
Some of these diets may not be proven to work specifically for those with sleep apnea yet, but what they are known for is helping you shed pounds, which is a good start right there. But a detox diet CAN be an excellent place to start before embarking on a proven diet.
More on that in a moment…. A detox program is based on the theory that extensive fasting and large consumption of liquids will eliminate bodily-trapped toxins that contribute to excess weight. The detox regimen is intended to let the body burn its own excess fat storage and thereby eliminate any trapped problem foods.
This type of diet may help you to rapidly lose some weight, but it is very hard to sustain as it is very restrictive and leaves most people feeling hungry and fatigued. A detox program can help you jump start your weight loss before using one of the 6 best diets described above.
You should not use this type of program if you have health issues such as diabetes or even thyroid problems without the okay from your doctor. This diet may affect your blood sugar levels. Doing a detox too quickly to lose weight can be harder than other traditional diets. Use one or all of these tools to complete your end goal:. Total Wellness Cleanse is a reality-based detox program that has a more flexible approach than some.
The first step focuses on stopping cravings, the second introduces solid food into your system like fruits and veggies, the third restores you cell function. Losing weight quickly through a detox such as this one could be a great starter for anyone with wanting to break the cycle of obstructive sleep apnea and being overweight. Eating Clean guides you on your path to losing weight and resetting your body.
Included is a day elimination detox, 2-week meal plan and a pantry list. Also included are loads of helpful tips and encouragement to keep you on track. The meals, most of which are vegan, keep you full and satisfied on your journey and can be used once the detox is completed as well.
Everyday Detox allows you to have a hands-on approach to your meals. You can get as granular as making your own coconut milk or opt to purchase those items pre-made. This book allows you to detox naturally with real food. The author provides practical strategies to an overall healthy approach to weight loss. Keep in mind, many of the recipes in this cookbook require high-end kitchen equipment to complete, such as a high-speed blender.
The Get Juiced App is a great help to those that want to commit to a detox diet for sleep apnea relief. Not only are there hundreds of recipes to choose from, but the app will create a grocery list to make your life easier. Pick your juice randomly or opt to narrow down the search with ingredients you already have, or choose from one of their 6 collections. This Infuser Water Bottle might be just the fun twist you need to stay focused on your detox diet.
Try different fruit, herb, and veggie combinations to entice you to drink lots of fluids and stay hydrated throughout the detox. Curb your desire for unhealthy sugary drinks while on the go or at home with a flavorful cucumber mint water, or blueberry lime water. Dietitians have been touting the anti-aging effects and longer life expectancy associated with the Mediterranean diet for years.
One thing is clear though: A few things that are off the table when it comes to the Mediterranean diet include:. You may be thinking, weight gain might be an issue with this diet due to some of the key ingredients like olive oil and nuts, which can be high in fat. Many foods like olive oil and fish are low in saturated fats and can help reduce swelling.
Garlic, onion, nuts and certain grains are all known for their anti-inflammatory properties which can help reduce snoring. These guides and tools will aid you on your journey to a slimmer waist and a snore-free night. Relieving sleep apnea is possible with the Mediterranean diet and these tools will help keep you on track:.
The eDiets online diet program is completely tailored to your individual needs. You will be paired with a mentor for motivation and accountability and have access to registered dietitians via online chat.
Customize your chat by age, geography, lifestyle or even ailment, i. For those planning to lose weight with the Mediterranean diet and want a little extra encouragement from like-minded people, eDiets could be your best choice. Michael Ozner has created a comprehensive guide to adopting the Mediterranean lifestyle. The author gives you a better understanding of how and why you should change your life with this diet.
While most of the recipes are easy to fit into your daily routine, some can be more difficult. Plus, you may occasionally find yourself enjoying pushing yourself to complete a more complicated menu. Each recipe has a detailed nutritional information and easy to follow directions. Even a novice cook can create great tasting meals quickly. You can lose weight and keep it off with over recipes provided in this cookbook. The Mediterranean Diet Plan also includes a shopping list for your convenience as well as suggestions on items to replace, such as whole grain pasta for traditional.
Everyone knows that the Mediterranean diet includes lots of, you guessed it, olive oil! Olive oil is super healthy for you when used in moderation. This olive oil bottle from Vremi allows you to precisely measure your oil consumption for better portion control. You can even add a mixture of vinegar and emulsify it with the press of a button for easy salad dressings. This diet suggests that eating like our prehistoric ancestors will help you lose weight and maintain a healthier lifestyle.
The Paleo diet focuses on foods that are high in proteins and fiber. Foods like fish, olive oil, and coco oil are low in saturated fat and are known for their anti-inflammatory properties. Refined oils like canola is also a no-no. People following the Paleo diet are also asked to skip foods high in sodium. Foods that are high in sodium can increase swelling in your throat and worsen symptoms of sleep apnea, especially when consumed before bedtime. Cutting out processed foods and other high-sodium foods can help you lose weight as well as r educe inflammation in your throat.
What little research has been done, however, is showing promising results. Several trials suggest that the Paleo diet may be beneficial for weight loss and overall metabolic function. Following a Paleo diet on your own can often be time-consuming and somewhat confusing. Use some of these items to stay on the right path.
Pre-Made Paleo makes the transition to eating a completely caveman diet simple. Each meal is made by trained chefs and approved by nutrition experts who specialize in the Paleo diet.
Select a bundle package or opt to choose your favorite meals for a customized package. There are no meal plans with this diet program. For some, this can be an easy option for busy, on-the-go decisions. However, others prefer sticking to a meal plan for butter guidance throughout their diet. The pre-made paleo diet plan does not have any additional support or advice on how to transition into creating your own Paleo meals. You may have to turn to community forums to create accountability for yourself.
A great cookbook and guide for those interested in starting the Paleo diet. Practical Paleo teaches you everything you need to know about introducing real, whole foods into your diet. Diane gives you a day meal plan packed with great food and big, bright pictures. Sections are divided into recipes based on specific health issues. Beginner cooks will enjoy the easy to prepare meals and tips on taking your skills to the next level.
Advanced cooks may find some of the information provided somewhat rudimentary, however. This easy to use app is a handy resource for those wishing for a Paleo diet plan that will keep you accountable. The app is broken down into four groups based on your comfort level. Every meal plan has a breakdown for breakfast, lunch, dinner, snacks and even scrumptious desserts. This day meal plan program to get started on your way to a healthier lifestyle. The Paleo Diet Plan is not as strict as some of the other apps out there, making it great for beginners.
After you learn the ropes of the Paleo diet with this app, you can move onto a stricter version. The Paleo diet is all about meat and vegetables.
Many of the dishes can be quite complicated and time consuming to make. Pop all of your meals into the crock pot before work or play and enjoy a healthy Paleo style meal in a few hours. Have a healthy meal for two, or just enough for leftovers for one person. Make anything from Paleo style soups to meaty stews.
There is a direct connection between your respiratory capabilities and your body weight , especially when any of your excess weight is carried in your abdomen, neck, and upper body.
Well, all of that weight is also putting extra pressure on your breathing abilities when you lay down. Nearly all OSA sufferers who are overweight will benefit from losing excess body fat. People with mild or moderate OSA may even succeed in eliminating their sleep disorders. Taking weight off and keeping it off are two different things. Losing weight can have a large impact on reducing sleep apnea symptoms. Keeping those unwanted pounds at bay is essential if you plan to have long-term relief from your OSA.
No matter what diet plan you decide to go with to eliminate your sleep apnea symptoms, there are several tips that you can use to shed those initial pounds. Losing weight is more than just a simple diet. Certain lifestyle changes can also have an impact on how successful you are at completing your weight loss goals. Incorporating some of these pointers into your daily routine can allow you to get the most out of your diet for sleep apnea.
Get friends and family involved in your diet plan as well. Instead of cleaning your plate, stop eating right before your no longer hungry. Staying hydrated is key when hitting weight loss goals. Instead, add extra exercise when you can, such as parking further away at the grocery store. Experiencing the reward from meeting your goals will give you accountability and determination to keep going. Following these simple healthy habits can become routine and allow you to maintain a healthy weight in the long run.
Follow some of these healthy strategies for maintaining your ideal weight. You might just be surprised at how easy these simple changes are to live with. Minor setbacks are going to happen but punishing yourself for them can be more harmful than the actual setback. For more information on how to maintain a healthy weight, check out this informative YouTube video featuring 11 more ways you can keep weight off.
When looking for foods that may help sleep apnea, try to find foods that are low in saturated fats, and have anti-inflammatory properties.
There are also foods that can worsen sleep apnea symptoms. The following foods and drinks are not recommended for people who suffer from OSA and especially should not be consumed directly before bedtime. These foods can be harder to for your body to break down and digest. Your body will be more focused on digesting food than sleep. Meats that have a higher percentage of saturated fat can potentially increase inflammation in your body worsening your sleep apnea.
Although these foods are good for alleviating some symptoms of sleep apnea, they are no comparison to actual weight loss. To learn a bit more about foods that help sleep apnea, take a look at the short YouTube video below. Fish such as salmon, halibut, and mackerel are ideal for people with sleep apnea. Omega-3 fatty acids help your body process melatonin which aids in relaxation and sleep.
It can keep you up or make you feel drowsy. Magnesium is also a natural relaxant. Studies show that magnesium plays a major role in how your body functions at night. Other beneficial oils include coconut oil, avacodo oil, and sunflower oil. Dairy products that are low in fat such as low-fat milk or yogurt contain calcium which can tell your brain to make melatonin.
Melatonin is the chemical that puts your body into sleep mode. Milk and yogurt also have tryptophan which is known to help your body relax. Tryptophan is needed to produce serotonin which can help make melatonin and has a significant impact on your sleep-wake cycles.
Sweet potatoes are loaded with potassium which can have a direct correlation to your sleeping pattern. One crossover study showed that potassium increased the overall sleep time of patients due to the reduction of wake after sleep time. Both garlic and onions contain high levels of the antioxidant quercetin.
Quercetin actually fights off inflammation that can cause your throat to swell. In addition, garlic reduces secretion of several chemicals in your body that regulate metabolism , making it perfect for those that want to lose weight. Garlic and onion can add the flavor you need to just about any meal.
Plus, they fit in just about any diet plan you could imagine. Before starting on any one of the diets covered in this article, remember that a diet is not intended to be a replacement for any current sleep apnea treatment or device that your doctor has you on. Whether your desire to lose weight is for health reasons or for improving your self-image, you now have a better understanding of how losing some excess weight can vastly improve your quality of sleep.
This, in turn, works to restore your energy levels and relieve your daytime sleepiness and fatigue. You need to consider your total health condition when deciding which of these diets is best for you. Give it your best effort.
After all, the only thing you have to lose is some weight, and that can be a very good thing. Your body and your sleep apnea will thank you! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Every diet on our list was hand-chosen by experts to help with weight loss and sleep apnea. Continue reading to learn: How to Get Started: Click Here for Best Price.
Vegetarian and Vegan Diet. Expensive meats and proteins are not on your shopping list when eating a plant-based diet. Nor will you need a ton of expensive gadgets and gizmos to create delicious meals. Reward yourself and keep yourself motivated with something nice once you drop the excess pounds!
Check Price on Amazon. Best Diet for Rapid Weight Loss. Experienced Losing those first initial pounds can help break the never ending sleep and obesity cycle. Best for Intense Dieters. Low Fat Diet Level of Difficulty: Intermediate Low-fat diets are ideal for who are both overweight and have high cholesterol or a family history of heart disease.
Sleep Apnea and Obesity: The Fully Raw Diet: Forks Over Knives - The Cookbook: Reviews of the Best Mediterranean Diet Products. But there is hope! A Never Ending Cycle. There are two main hormones associated with appetite and satiety feeling satisfied. Leptin - Produced by fat cells, leptin is responsible for regulating our feelings of satiety feeling full. Sleep Apnea and Diet: Losing weight and ridding yourself of sleep apnea can have many other short term and long term benefits as well, such as the following: Lowered blood pressure Better mental performance throughout the day Decreased risk for diabetes Fewer episodes of depression.
Before we get into the specific types of diets, here are some basic weight loss tips for when you begin your diet for sleep apnea: Sleep Apnea Diet Plan: Eat a balanced diet rich in vitamins and minerals, including proper portions of protein, fat, calories, fiber and other vital nutrients.
Drink 8 to 10 glasses of water every day. Eat foods that stimulate serotonin in the body like cheese, avocados, bananas, nuts, milk and turkey. Serotonin is an important brain chemical that regulates your sleep and wake cycles. Eat herbal dietary supplements after getting the okay from the doctor treating your sleep apnea. Eat low-calorie , high protein foods which are beneficial for weight loss.
The 6 Best Diets for Sleep Apnea. Decrease calorie consumption while exercising more. Weight can return if healthy lifestyle is not maintained. Encouraged to eat 6 small meals a day. Can cause low blood sugar. Cuts calorie intake to between and a day. Ideal for quick initial weight loss. Limits intake of saturated fats. Can leave energy levels lacking. Allows only foods that have not been cooked or processed. Prep-time for cooking is shorter.
You may need special equipment to prepare meals. Restricts dietary intake of meat and animal products. May need supplementation in some cases.