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French Cooking School, with Recipes
For a die-hard foodie, France is paradise
Recipes for This Story
Smoked Salmon Bites
White and Green Asparagus with New Onions
Mackerel Fillets with Fresh Peas, Radishes, and New Garlic
Garden Greens with Hazelnut Vinaigrette; Cheeses
Strawberry Parfait with Fresh Normandy Cream
I'm excited to be in France for an overdue visit. The weather promotes sidewalk strolling, café relaxing, and fashion noting. And for a die-hard foodie, being here is paradise.
On a Friday night in Paris, I attend a cooking class in the Marais neighborhood with cookbook author Susan Herrmann Loomis, founder of On Rue Tatin cooking school in the Norman town of Louviers.
It's an engaging evening spent with return students and novices eager to learn French techniques, ending with a wonderful meal and an impromptu jazz performance. But it's also an amuse-bouche, a "mouth-teaser" to the intense study of regional French cooking Susan so beautifully teaches. For the full experience, travel to Normandy and visit On Rue Tatin.
There, in the kitchen of her 12th-century home, Susan instructs three- or five-day courses. The house, a former convent, stands in the shadow of the majestic Gothic church Notre Dame de Louviers. Susan and her husband purchased the tumbledown structure when the opportunity to write a cookbook resulted in a move to France. Through the long haul of renovation, they discovered buried tile work, a forgotten wine cellar, and the equally humble and elegant local cuisine.
"On Rue Tatin is a gastro-cultural experience," Susan explains. "You learn about local ingredients and techniques, meet purveyors, and visit markets. Everything we cook is true to the region."
Students gather in the timbered kitchen, anchored on one wall by a stone hearth and on the other by a custom Cometto stove. Gleaming copper pots hang within reach, and a blackboard lists the daily menu. Floor-to-ceiling windows open to a patio and herb garden where, weather permitting (and it often does), informal meals are served. While the kitchen is large and accommodating, classes are kept small to allow hands-on instruction. Students work in pairs to prepare individual courses.
Susan reviews upcoming recipes and includes tastings of essential ingredients--sampling sea salts to determine their best use, gathering in the garden and nibbling fresh herbs, or identifying qualities of different olive oils. The roster of recipes changes as new produce becomes available.
For a spring class, students took advantage of market offerings to prepare a four-course dinner that included the season's first herbs, just-harvested radishes, white and green asparagus, and tiny strawberries. Hazelnut oil, crème fraîche, and edible blossoms run through the menu, giving it consistency of flavor and variety in usage.
Smoked Salmon Bites, a classic combination of smoked salmon, crème fraîche whipped with chive and lemon juice, and herbs snipped straight from the garden, start the meal. White and Green Asparagus with New Onions follows. "White asparagus is one of the best parts of the French spring," Susan notes. It has a candylike flavor that pairs beautifully with the sherry wine vinegar and hazelnut oil dressing.
Dismiss thoughts of the pungent radish used only to color a dinner salad. Sautéing brings out a sweetness that will convince you otherwise. In the main course--Mackerel with Fresh Peas, Radishes, and New Garlic--the vegetables are tossed with soy-lime vinaigrette and placed atop full-flavored mackerel fillets. Coriander seeds and fresh cilantro season the dish.
"Each meal at On Rue Tatin includes a cheese course served along with the salad, comme dans la campagne--as they do in the country," Susan says.
Dessert, Strawberry Parfait with fresh Normandy Cream, is an elegant, easy-to-prepare treat that takes advantage of the first strawberries of the season--small, sweet, and red to the core. Students learn to macerate the strawberries in syrup and to make an orange-scented sorbet with them, then stack everything up with velvety-smooth crème fraîche. Using champagne flutes is a sophisticated way to serve.
It's difficult to leave the charm of Louviers and On Rue Tatin after a week of cooking and eating under Susan's tutelage. But back home and putting new skills into practice, you'll have everyone exclaiming ooh-la-la!
Photography: Stacey Haines
Susan Herrmann Loomis puts a priority on making sure students understand the "why" as well as the "how" when it comes to seasoning.
The splendid Normandy spring provides an abundance of options for class cooking. Herbs from Susan's garden are often used for class recipes.
Cheeses--nutty, grassy Comté from the Jura Mountains and buttery Cantal from the Auvergne--plus a salad refresh the palate prior to the Strawberry Parfait dessert.
Cooking with Copper
Copper beats out other metals for its superior ability to conduct heat rapidly, cool down quickly, and cook at controlled levels of heat. In France, a copper pot is likely to be lined with tin; in the U.S., stainless steel. Both are excellent for everyday use. Tin is thinner, will eventually wear out, and the pot will need to be retinned. Mauviel (mauvielusa.com), producer of copper cookware since 1830, recommends Atlantic Retinning and Metal Refinishing (retinning.com).
Olive Oil
Students learn about differences in aromas, color, and viscosity. "We smell, we feel, we observe," Susan says. "Rubbing the oil in your palm shows its highlights." Like wine, olive oils vary according to growing conditions and region. Generally, the earliest pressings (look for "cold pressed") give the oil a fruitier taste. The deeper the color--ranging from champagne to gold to bright green--the more intense the olive flavor.
Menu & Shopping List
Daily classes at On Rue Tatin with Susan Herrmann Loomis end with just rewards: Everyone sits down to enjoy the recipes they've just learned. We've re-created one of Susan's spring menus and provided recipes and a shopping list to pull it all together. If you are fortunate to have a farmer's market in your area, purchase as much as you can there to re-create the fresh flavors of the menu.
The dining room provides a convivial spot for discussing the day's activities with fellow classmates.
Smoked Salmon Bites
White and Green Asparagus with New Onions
Mackerel Fillets with Fresh Peas, Radishes, and New Garlic
Garden Greens with Hazelnut Vinaigrette; Cheeses
Strawberry Parfait with Fresh Normandy Cream
Shopping List
Check your pantry for these necessary items before shopping:
- Extra virgin olive oil (need 5 tablespoons total)
- Soy sauce (need 1 teaspoon)
- Black pepper
- Light brown sugar (need 1/2 cup)
Specialty grocery store
- Hazelnut oil
- Fleur de sel (French sea salt)
- Orange flower water
- Vanilla sugar
- 2 lemons (for juice)
- 1 large lime (for juice and peel)
- 1 bunch chives
- 1 bunch cilantro
- 1 bunch mint leaves
- Additional fresh herbs for garnish
- Edible flower blossoms (enough for asparagus and salad)
- 3 cloves new garlic or garlic
- 1 shallot
- 4 spring onions or scallions
- 2 pounds white and/or green asparagus
- 1 bunch baby carrots (need 8 carrots)
- 2 pounds fresh peas (or 32 ounces frozen)
- 2 bunches radishes
- 8 loosely packed cups mixed greens and herbs (about 15 ounces)
- 1-1/2 pounds strawberries, preferably small, first growth
- Sherry wine vinegar (may substitute red wine vinegar)
- Good quality red wine vinegar
- Raspberry vinegar
Baking aisle
- Ground coriander
- White pepper
- Grapeseed oil
- Sesame oil
- 2 (7-ounce) containers crème fraîche
Deli counter
- 8 ounces lox-style smoked salmon
Fish counter
- 8 (4- to 6-ounce) mackerel fillets, mahi mahi, swordfish, or tuna steaks
Smoked Salmon Bites
- 1/2 cup purchased crème fraîche
- 1 teaspoon fresh-squeezed lemon juice
- 1 small bunch fresh chives
- Freshly ground black pepper
- 8 ounces lox-style smoked salmon, cut into 1-inch-wide strips
- Fresh herbs, for garnish
In medium bowl, whisk crème fraîche with lemon juice until soft peaks form. Mince all but 12 chive tips. Fold minced chives into crème fraîche. Season with black pepper to taste. Place 1 teaspoon cream mixture on end of strip of smoked salmon, add chive tip, and quickly roll salmon around cream. Set roll on end, cream showing, on serving plate. Repeat with remaining salmon strips and cream. Garnish plate with fresh herbs. Serve at once or cover and chill for several hours. Makes 6 to 8 servings.
White and Green Asparagus with New Onions
White asparagus is simply green asparagus grown underground to prevent photosynthesis. It is usually thicker and smoother than the green stalks. When purchasing, look for firm, pale ivory stalks with tight tips. Cooking time may vary according to thickness; when steaming, choose a couple of spears to use as "testers" for doneness.
- 2 pounds white and/or green asparagus, trimmed, and, if using white, peeled
- 4 spring onions, trimmed, cut in half, and very thinly sliced, or 8 scallions, sliced
- 2 teaspoons sherry wine vinegar
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons hazelnut oil
- Fleur de Sel (sea salt)
- 1 tablespoon flower blossoms, such as rosemary or chive
Bring water to boil in bottom half of steamer over medium-high heat. Place white asparagus in steamer; cover and cook until tender but not mushy, checking stalks occasionally to be sure they are cooking evenly, 11 to 20 minutes. Remove asparagus from steamer; transfer to clean tea towel. Add green asparagus to steamer; cook until crisp-tender, 3 to 5 minutes. Remove from steamer to clean tea towel.
In small bowl combine onions and vinegar. Whisk in oils in fine stream until thoroughly combined.
Transfer asparagus to serving platter. Drizzle with dressing. Season with fleur de sel. Sprinkle flower blossoms over asparagus. Serve immediately. Makes 6-8 servings.
Mackerel Fillets with Fresh Peas, Radishes, and New Garlic
Peas, radishes, and spring garlic straight from the farmer's market give this dish its fresh appeal.
- 8 baby carrots with tops, peeled and trimmed (optional)
- 2 pounds fresh peas, shelled (2 cups) or 2 cups frozen peas
- 2 teaspoons fresh-squeezed lime juice
- 1 teaspoon soy sauce
- 2 teaspoons finely shredded lime peel
- 1/4 teaspoon freshly ground coriander
- 3 tablespoons mild-flavored oil like grapeseed oil
- 2 teaspoons sesame oil
- 1 to 2 tablespoons finely chopped fresh cilantro
- Freshly ground white pepper
- 8 (4- to 6-ounce) mackerel fillets, mahi mahi, swordfish, or tuna steaks
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon freshly ground coriander
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh-ground white pepper
- 1/4 cup fresh cilantro leaves (about 24)
- 1 tablespoon extra-virgin olive oil
- 2 bunches fresh radishes, washed, trimmed and thinly sliced (2 cups)
- 3 cloves new garlic, peeled and thinly sliced crosswise
- Fresh cilantro leaves and flowers (optional)
Bring large saucepan of salted water to a boil. Prepare a bowl of ice water. If using, add carrots to boiling water; cook 8 to 10 minutes or until tender. Remove from water with slotted spoon; plunge into ice water to stop cooking. Add peas to boiling water; cook 5 minutes or just until bright green and tender. Drain peas; plunge into ice water to cool and stop cooking. Gently drain peas and carrots again and set aside on clean kitchen towel or paper towels.
Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil; set aside.
In small bowl whisk together lime juice and soy sauce. Add lime peel and coriander; whisk to combine. Whisk in both oils until mixture is emulsified. Whisk 1 to 2 tablespoons cilantro into vinaigrette. Season to taste with white pepper; set aside.
Rinse mackerel fillets, pat dry with paper towels, and cut on bias into three pieces. Place mackerel on prepared baking pan; brush with 2 teaspoons olive oil. Season with 1 teaspoon coriander, 1/4 teaspoon sea salt, and 1/4 teaspoon white pepper. Using 1/4 cup cilantro, place a cilantro leaf atop each piece of mackerel. Bake in center of oven 4 to 6 minutes per 1/2-inch thickness of fish or just until mackerel is opaque and flakes when tested with fork.
While mackerel is cooking, heat 1 tablespoon olive oil over medium heat in very large skillet. Add radishes and garlic to skillet and cook about 2 minutes, stirring constantly. Add peas and carrots. Gently cook and stir vegetables 2 minutes until they are heated through. Season to taste with salt and white pepper.
To serve, arrange three pieces of fish on each plate. Arrange vegetables on plate. Drizzle vegetables and fish with cilantro vinaigrette. If desired, garnish with cilantro leaf and flowers. Serve immediately. Makes 8 servings.
Garden Greens with Hazelnut Vinaigrette
Serve this salad after the main course with a selection of favorite cheeses. Susan recommends Jean LeBlanc hazelnut oil, a French oil cold pressed with a stone mill (8 ounces, $26, from amazon.com or a specialty grocer). Look for edible flowers at your local farmers market or with the fresh herbs at your grocery store.
- 8 cups mixed greens and herbs such as arugula, radicchio, sorrel, and Swiss chard
- 1 shallot, very thinly sliced
- 1 tablespoon best-quality red wine vinegar
- Fine sea salt and fresh-ground black pepper
- 1/4 cup hazelnut oil
- Edible flower blossoms for garnish
Rinse greens; dry. Place shallot in large bowl. Add vinegar; whisk in salt and pepper to taste. Slowly whisk in oil until mixture is emulsified. Add greens and herbs; toss until combined. Taste for seasoning. Top with blossoms. Serve immediately. Makes 8 servings.
Strawberry Parfait with Fresh Normandy Cream
This luscious parfait features a homemade sorbet, berries in syrup and velvety, rich crème fraîche. The sorbet can be made the day before serving.
- 14 ounces very fresh, sweet strawberries, stems removed
- 2-1/2 teaspoons fresh-squeezed lemon juice
- 1 tablespoon orange flower water
- 4 tablespoons vanilla sugar
- 2 grinds medium-coarse black pepper
Berries in Syrup:
- 1/2 cup packed light brown sugar
- 1/4 cup best-quality raspberry vinegar
- 10 ounces very fresh, sweet strawberries, stems removed, cut top to bottom into 1/4-inch slices
Whipped Cream:
- 3/4 cup purchased crème fraîche
- 1 tablespoon vanilla sugar
- Fresh mint leaves
In bowl of food processor, combine strawberries, lemon juice, orange flower water, vanilla sugar, and black pepper. Mix on medium speed until thoroughly combined and somewhat foamy. Transfer to non-reactive bowl, cover, and refrigerate at least one hour and up to overnight. When mixture is chilled, transfer to 1 1/2- to 2-quart ice cream maker and freeze according to manufacturers instructions. Hold in ice cream maker until ready to serve.
In medium bowl, mix brown sugar and vinegar. Carefully fold sliced strawberries into syrup. Set aside for at least 1 and up to 4 hours, covered, stirring regularly and very carefully so berries marinate evenly.
In another medium bowl, whisk crème fraîche with sugar until it holds soft peaks. Cover; chill until ready to serve.
To serve, spoon equal amounts marinated strawberries into champagne flutes, reserving syrup. Top with spoonful of crème fraîche. Top with equal amounts of sorbet, then top with remaining crème fraîche. Drizzle 2 teaspoons vinegar syrup from berries over top of each parfait; garnish with mint leaves. Serve immediately. Makes 8 servings.


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Tuesday, May 12
Smoky Chipotle Chili Corn Chowder Recipe
Sweet corn has already arrived in California supermarkets. Despite its good looks -- plump, creamy white kernels -- it needs a bit more time to develop its characteristic sweetness. It's ideal, however, for soups like this Smoky Chipotle Chili Corn Chowder, which I have already made twice in the last eight days.
This is a deliciously simple recipe: Within minutes, you'll be enjoying a bowl of rich, buttery corn chowder spiked with fiery chipotle chilis and bits of salty, smoky ham. It pairs particularly well with warm spiced tortillas or a thick slab of cornbread. For a vegetarian option, simply omit the ham, but keep the tortillas.
Smoky Chipotle Corn Chowder
Makes 4 servings.
Print recipe only here.
1 tablespoon butter
3 green onions, thinly sliced, plus extra for garnish
2 cups red bliss potatoes, peeled and chopped
2 cups vegetable broth
2 cups fresh corn kernels (2 medium ears) (or canned or frozen)
1/2 teaspoon salt
2 tablespoons chipotle chilis in adobo sauce
2 cups milk (whole or low-fat)
1/4 cup Monterey Jack cheese, shredded
1/4 cup fresh cilantro, chopped, plus extra for garnish
1/3 cup diced cooked ham (about 3 ounces)
In a deep pot over medium-high heat, melt butter. Saute green onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, salt, and chipotle chilis, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, Monterey Jack cheese, and cilantro. Turn off heat and allow chowder to cool for 5-10 minutes.
Puree soup in two batches until smooth, and return to the pot over medium-low heat. Stir in cooked ham and warm until thoroughly heated. Taste it; adjust seasonings accordingly. Garnish each serving with some finely chopped cilantro and green onions.
Note: This soup tastes even better the next day. So it's a good meal to make over the weekend for a quick and easy mid-week dinner.
**Chipotle chilis in adobe sauce are available at Mexican specialty markets as well as in the Mexican section of most major supermarkets. If you can't find them, then substitute 2 tablespoons of chipotle chili powder and 1/2 teaspoon cayenne pepper. Taste and adjust accordingly.
You might also like:
New England Clam Chowder
African Sweet Potato and Peanut Soup
Sauteed Corn with Mint, Butter, and Lemon
More recipes for corn chowder:
Corn Chowder at One For the Table
Red Bell Corn Chowder at Rookie Cookie
Chicken Corn Chowder at melecotte
32 comments:
- Rosa's Yummy Yums said...
A wonderful looking chowder! Yummy!
- May 12, 2009 at 10:10 PM
- Snooky doodle said...
oh I love corn but I ve never tried corn chowder looks delicious though. I llgive it a try when corn is in season :)
- May 12, 2009 at 11:29 PM
- Manggy said...
*Spicy* corn chowder!! Be still my heart :)
- May 12, 2009 at 11:56 PM
- Jamie said...
Wow! This soup looks wonderful and something that we all would love!
- May 13, 2009 at 1:23 AM
- Darius T. Williams said...
Hey Susan - this certainly looks delish!
- May 13, 2009 at 5:08 AM
- Kara said...
LOVE any chowders... and with the addition of the chipotle chilis - doesn't get much better.
- May 13, 2009 at 6:46 AM
- grace said...
i like my chowder corny, smoky, AND spicy--ergo, this is perfection. :)
- May 13, 2009 at 8:10 AM
- MyKitchenInHalfCups said...
Love corn chowder and haven't made it in awhile. You now have me drooling for some. Excellent with the chipotle!!
- May 13, 2009 at 8:29 AM
- Hillary said...
Sounds tasty Susan! Thanks for the recipe. Do you have any suggestions for what we can substitute for ham (preferably something that isn't meat)?
- May 13, 2009 at 9:02 AM
- ♥Rosie♥ said...
A great looking chowder and I know my family would love this!
Rosie x
- May 13, 2009 at 9:13 AM
- Michelle @ Find Your Balance said...
Mmmm fast and delicious. Love it! I hope I start seeing some beautiful corn around here soon.
- May 13, 2009 at 10:20 AM
- elly said...
I love a good corn chowder. The chipotles probably give it a great kick!
- May 13, 2009 at 10:33 AM
- Lisa Turner said...
I'd skip the ham as I am a vegetarian, but this sounds wonderful. I couldn't resist a spicy chowder!
- May 13, 2009 at 11:59 AM
Corn chowder is the best! There's a version we've had before with tarragon and sundried tomatoes, and it just rocked our world!
- May 13, 2009 at 1:33 PM
- Cakespy said...
This sounds so delicious!! I love the spicy kick. Please, come move in with us.
- May 13, 2009 at 2:15 PM
- Christine said...
This is just lovely, Susan. And inspiring! I'm saving it now. Thank you for the link. :)
- May 13, 2009 at 3:45 PM
- Susan from Food Blogga said...
rosa-Thanks a bunch!
snooky-Oh, you just have to try corn chowder.
jamie-Glad to hear it!
darius-Many thanks!
kara-I agree.:)
grace-Aw, thanks, M'am. :)
tanna-It's definitely adds kick.
hillary-The meat is really for the smoky flavor. You could try a seasoned tofu or tempeh, though I don't think it would taste quite the same. Otherwise, it's really good without the meat at all.
rosie-That's wonderful.
michelle-Pretty soon.
elly-They're kickin!
lisa-It's terrific without it too.
duodishes-Sounds like it would rock my world too!
cakespy-You're funny. :)
christine-My pleasure.
- May 13, 2009 at 3:54 PM
- Debbie said...
This looks wonderful and tasty Susan!
- May 13, 2009 at 4:40 PM
- Lydia (The Perfect Pantry) said...
I love chipotles in chowder -- they give a bit of the smoky flavor of bacon (which I don't use in my soups), but also the heat to which I'm absolutely addicted. This is a great New England style recipe.
- May 13, 2009 at 5:31 PM
- Half Baked said...
I see this chowder in my future!!I love corn chowder and happen to have a couple of ears of really nice corn in the fridge. Thanks for the great recipe:)
- May 13, 2009 at 5:33 PM
- Annie said...
Welcome summer!!!
- May 13, 2009 at 6:02 PM
- Giff said...
Very nice chowder Susan. Perfect for the changing season. I can't believe, however, that I have to wait another several months for local corn to be here!
- May 13, 2009 at 10:09 PM
- Angelica said...
Thank you so much for a great blog! Your photos make the food look delicious. I will definatly stop by here more often for inspiration.
- May 14, 2009 at 9:25 AM
- Lisa Fain (Homesick Texan) said...
Wow--you already have corn? We have at least six weeks until we see corn here. No matter, nothing better on a warm day than a cool corn chowder.
- May 14, 2009 at 9:31 AM
- Culinary Wannabe said...
I love corn, too bad it doesn't love me back! :) I actually still have your recipe for mexican corn set aside and can't wait to make it this summer.
- May 14, 2009 at 2:34 PM
- Barbara GF said...
This is an inspiring chowder, Susan. I still have some corn in the freezer from last season that is begging to be used. Here I come, chipotle chowder!
- May 15, 2009 at 1:05 PM
- The Short (dis)Order Cook said...
Two of my favorite things: fresh corn and chipotle! Delicious looking soup.
- May 16, 2009 at 8:30 AM
- Elyse said...
Wow, this chili looks incredible! I don't usually crave chilis, but this one has me drooling. What a fabulous picture! Sorry that I've been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader.
- May 18, 2009 at 7:09 AM
- Susan from Food Blogga said...
lydia-You're right. It does give that bacon flavor.
paula-yay! I'm happy to hear it.
giff-Aw, several months?
angelica-Many thanks to you for the kind words.
lisa-Yup. We're like the over-achievers in the produce class.
ashley-Oh, I love that Mexican corn. I hope you give it a try!
barbara-Frozen corn is perfect for this chowder.
sdoc-Thank you so much!
elyse-I hope you did well!
- May 21, 2009 at 5:51 PM
- Nicole said...
Ohhh.... smokey and cheesy and chowdery with cilantro to boot! Yeah. Sounds great to me.
- May 21, 2009 at 7:29 PM
- Dazy said...
Since you already know, I like your recipes, just wanted to tell you that I made this last weekend and it was amazing! Thank you so much for the recipe,
it is one we will be enjoying again and again!
- July 13, 2009 at 1:05 AM
- Susan from Food Blogga said...
Dazy-I'm so happy to hear that! I really love it too. Thanks for letting me know.
- July 13, 2009 at 7:34 AM

subset: commoncrawl


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There are two key questions that rolled out of the Alex Edler reveal last week.
At No. 1, with a bullet, is should there be long-term concern about news he is rehabbing a bulging disc under team supervision?
The obvious answer is obvious: of course.
Edler underwent surgery, because of a bulging disc, in January 2011. He continued to experience back spasms throughout the next season. He missed practices and was forced to leave a game in December. And he just happens now to be looking for an extension that would make him the Canucks' highest-paid defenceman.
That's enough for at least mild concern, even if the Canucks brass says it has none, believing his current back issue is temporary.
"After consultation with our doctors and the back specialist, they think it's something which will correct itself," Canucks assistant GM Laurence Gilman said.
But even if we assume this isn't another Cody Hodgson situation and the doctors and specialist are spot on this time, it raises alarm bells. Is this problem one that will recur throughout Edler's career?
Even without the back injury in the equation, the Edler negotiation hasn't been an easy one. He's asking for the type of money you pay a No. 1 blueliner, and he's the second best, sometimes third, defenceman on the team.
The Canucks have carefully crafted an internal salary cap and are not anxious to blow it up for the inconsistent Edler.
So, you can understand then why the Canucks are choosing, and it was a choice, to pay his salary, and closely monitor this back with their own medical staff, the same back they were trying to invest heavily in before the CBA expired.
And that leads us to question No. 2.
Will the decision to keep Edler on the payroll during this labour standoff help when the negotiations to re-sign him resume?
The more sinister among us have suggested ponying up now for Edler is some quid pro quo. He gets paid during a lockout, and later gives the Canucks a sweetheart, hometown discount contract when the NHL resumes.
Gilman dismissed this notion as ludicrous and pointed out the team is doing the same thing for Jason Garrison, who has been hobbled by a nagging groin injury. Garrison is signed for the next six years.
And really, it's a huge leap.
If the NHL and the NHLPA agree to a deal in the next month, the money Edler will have been paid won't be significant when you consider he's talking about an extension worth more than $30 million.
His back issue fit under the Canucks' broad interpretation of "hockey-related injuries" that allow teams to continue to pay players during the lockout who have been deemed unfit to play.
Essentially, if a player is injured during his employment as a hockey player, he shall receive his salary for as long as he is unable to perform.
A club physician would be the one to decide whether to clear a player.
Different teams have different definitions. The Florida Panthers' blue-chip defenceman Erik Gudbranson had shoulder surgery after sustaining an injury during offseason training. He isn't scheduled to be back until January. But the Panthers concluded it wasn't hockey-related because it didn't happen during the season. They decided to lock him out with the rest of their non-injured players.
The Canucks went the other way, and it feeds the narrative that they often make decisions from the players' perspective. That narrative has been one of the reasons the Canucks have been able to sign some players to deals considered discounts.
"If [Edler] wiped out water skiing and then started complaining about back pain, it would be a little different," Gilman said. "That's obviously not a hockey-related injury.
"The thing about it is, if you take the position that, if the guy who gets injured in the offseason is on his own time and his own responsibility, you may not have a player lift a weight once the season is over.
"You could argue Sami Salo was doing his own thing when he was playing floorball in the summer. But if you take that position with the guy, your players aren't going to do anything in the offseason except sit on their butts.
"Alex was fine. He was skating with our players and he began to suffer some pain following the skates. If that's not a hockey-related injury, I don't know what is."


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Best Garden Table And Bench Plans Zip Free Download PDF. Step By Step Free Download PDF #1 Diet - Burns Fat No Exercise Needed. The first step is always the hardest...but you'll never regret it! Looking to lose weight? Start today with these 25 tips to help you get motivated! First things first: Whether you do or don't want to lose weight is totally personal; if you want to, great, but if you don't, that is perfectly fine as well. If weight loss is one of your goals this year and you don't know where to start, you're not alone. Garden Table And Bench Plans Zip
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Garden Table And Bench Plans Zip : What Facts Should I Know about Weight Loss and Control? Obesity is not simply the accumulation of excess body fat. Obesity is a chronic (long-term) disease with serious complications that is very difficult to treat. As such, it requires long-term treatment to lose weight and keep it off. There is no overnight solution. Effective, permanent weight loss takes some time. The essential factors in losing weight and keeping it off are motivation, proper eating, exercise habits, and an appreciation of better health. Losing weight will help you feel better. It also will improve your health. Obesity is the second leading cause of preventable deaths in the United States (tobacco is the first). People who are obese have much higher risks of many serious health problems than nonobese people. The most devastating of these health problems include the following: How much weight do you have to lose before you notice? The good news is that you don't have to reach your ideal weight to lower your risk of developing obesity-related medical problems. Losing even 10% of your total body weight can significantly lower your risk. If you weigh 250 pounds and lose 10% of your total body weight, losing those 25 pounds can have a meaningful positive effect on your health. Losing 10% of your total body weight is a good goal to start with. You can always continue and lose more weight once you have reached your initial goal. Nutrition 101 Weight gain is caused by consuming more calories than the body uses. The average person uses as many as 2,500 calories daily, or 17,500 calories per week. If you eat the amount your body needs, you will maintain your weight. It takes 3,500 extra calories to gain 1 pound. To lose weight, you must consume fewer calories than your body uses. You must eat 3,500 calories less than you need, say 500 calories per day for one week, to lose 1 pound. Calories count. It's important to understand where calories come from and how to make the smartest food selections. Here are some basics: Foods are composed of the following three substances, in varying amounts: Carbohydrates (four Calories per gram): Examples include grains, cereal, pasta, sugar, fruits, and vegetables. Protein (four Calories per gram): Examples include legumes (beans, dried peas, lentils), seafood, low-fat dairy, lean meats, and soy products such as tofu. Fats (nine Calories per gram): Examples include whole-fat dairy products, butter, oils, and nuts. Alcohol is a separate fourth group (seven calories per gram). A calorie is the amount of energy (heat) needed to raise the temperature of 1 gram of water by 1 degree Celsius. A kilocalorie (or Calorie with a capital C) is the amount of energy needed to raise the temperature of 1 kilogram of water by 1 degree Celsius. The energy contained in food is measured in kilocalories but is commonly referred to on food packages and elsewhere as calories. Most people underestimate the number of calories they consume by about 30%. Calculate the number of calories you should consume each day to keep your weight the same. If you are moderately active, multiply your weight in pounds by 15. If you are sedentary, multiply by 13 instead. To lose weight, you need to eat less than this number. Excess calories from any source (even fat-free foods) will turn into body fat. Any carbohydrate not immediately used for energy will be stored in the liver as glycogen for short-term use. The body has only a limited number of liver cells to store the glycogen. Whatever is left over will be converted to fat. Excess protein and fat in the diet are also stored as fat. Fat cells are no longer thought to be responsible only for energy storage and release. They synthesize the hormone leptin, which travels to the hypothalamus in the brain and regulates appetite, body weight, and the storage of fat. Leptin was first discovered in 1994. The exact way it works is not yet fully understood. Disorders of leptin account for only a few cases of obesity, usually morbid (extreme) obesity.
Garden Table And Bench Plans Zip
Garden Table And Bench Plans Zip : 20 Surprising Weight-Loss Tips That Anyone Can Do UNLOCK HIDDEN KNOWLEDGE AND MOVE BEYOND THE BASICS. Sure, you know the main weight-loss tactics: drink plenty of water, eat veggies, and exercise regularly. But just when you thought you had tried it all, there's a whole new mix of methods that could help drop the number on the scale as well. Whether it's upping your vitamin D intake, working out on an empty stomach, or eating dessert for breakfast (no, seriously!), anyone can use these surprising, fat-burning tips. And for more calorie-incinerating advice, learn the 20 Weight-Loss Techniques Every Successful Dieter Uses. If you typically wake up early and stay up late, there's probably something you're consistently doing throughout that entire time: eating. Your eating window is bigger, so the amount of calories you take in during the day is, too and that's why it's worth keeping that window as small as possible. What's more, a 2014 study published in the journal Cell Metabolism found that only eating within a 8- to 9-hour window even without restricting your calories was an effective way to lose weight and prevent obesity. And for more ways to shed pounds, learn the 20 Science-Backed Ways to Motivate Yourself to Lose Weight. Vitamin D doesn't just help your body absorb calcium and regulate your immune system it could also help you lose weight. In a 2009 study out of The Endocrine Society, researchers found that adding vitamin D to a reduced-calorie diet might help you shed more pounds. In addition, another study published in the British Journal of Nutrition found that vitamin D did a lot of good for burning body fat. Hello, double weight-loss whammy. Small wonder that this magical nutrient tops The 50 Best Supplements on the Planet. Feeling blue? That's a good thing for your weight well, when it comes to your dinnerware. In a study published in Contact, researchers found those who ate in a blue room ate 33 percent less. Why? According to one doc, it has to do with how it alters the look of your meal which is exactly why you should snag some blue plates, stat. "Blue lights make food look less appealing, while warmer colors, especially yellow, have the opposite effect," said Val Jones, MD. Carb backloading when you eat all your carbs later in the day is becoming a buzzy trend in the health space, and it could actually help you lose weight. It might seem surprising to load up on carbs at the end of the day opposed to in the beginning, but one registered dietitian said it can help you burn fat faster and more effectively: "The theory of carb backloading is based on the fact that insulin sensitivity is higher earlier in the day, which promotes carbohydrate absorption into your muscles and fat tissue. Carb backloading requires you to eat all your carbs later in the day to promote using fat for fuel during the day and suggests you also work out in the evening to promote better carb absorption into your muscles," said Emmie Satrazemis, RD. And, in a study published in the British Journal of Nutrition, participants did indeed lose weight using the method. Just, unfortunately, not by eating spaghetti. If you're the type of person who likes to eat a full breakfast before hitting the gym, you might want to change up your eating schedule. According to a study published in the American Journal of Physiology: Endocrinology and Metabolism, researchers found getting your sweat on with an empty stomach could get rid of excess fat cells. So, give it a try: your healthy bowl of oatmeal can wait. To make the most of this technique, start with any of the 30 Workouts That Burn More Than 500 Calories An Hour. Weightlifting isn't going to make you look bulky that's just a myth. Something it can do, though? Help you lose weight and super effectively. In a 2017 study published in the journal Obesity, researchers found pumping some iron (along with consuming less food!) helped the participants lose more weight. And in comparison to the participants who walked as their form of exercise or didn't exercise at all, the weightlifters dropped more fat and gained more muscle. Having dessert for breakfast seems like a dream come true. You're not dreaming, though: A 2012 study from Tel Aviv University found eating a big, 600-calorie breakfast that included a dessert like the three Cs: cookies, cake, and chocolate lost 40 pounds more than the group that avoided sweets. It might seem backwards, but the researchers said those who had dessert first-thing were able to naturally burn off more of those extra calories throughout the day, and they were also better able to control their cravings later on. Speaking of sweets, if you're going to choose something for dessert, it should probably be chocolate. A 2012 study published in the Archives of Internal Medicine found those who regularly ate chocolate were thinner than those who ate it less often. Just make sure what you're eating is the antioxidant-packed dark variety of 70-percent cocoa rating or higher.
Garden Table And Bench Plans Zip Video
|Weight loss
Weight loss, in the context of medicine, health, or physical fitness, refers to a reduction of the total body mass, due to a mean loss of fluid, body fat or adipose tissue or lean mass, namely bone mineral deposits, muscle, tendon, and other connective tissue. Weight loss can either occur unintentionally due to malnourishment or an underlying disease or arise from a conscious effort to improve an actual or perceived overweight or obese state. "Unexplained" weight loss that is not caused by reduction in calorific intake or exercise is called cachexia and may be a symptom of a serious medical condition. Intentional weight loss is commonly referred to as slimming.
Intentional weight loss is the loss of total body mass as a result of efforts to improve fitness and health, or to change appearance through slimming. Weight loss in individuals who are overweight or obese can reduce health risks,[1] increase fitness,[2] and may delay the onset of diabetes.[1] It could reduce pain and increase movement in people with osteoarthritis of the knee.[2] Weight loss can lead to a reduction in hypertension (high blood pressure), however whether this reduces hypertension-related harm is unclear.[1][failed verification]
Weight loss is achieved by adopting a lifestyle in which fewer calories are consumed than are expended.[3] According to the UK National Health Service this is best achieved by monitoring calories eaten and supplementing this with physical exercise.[3]
Depression, stress or boredom may also contribute to weight increase,[4] and in these cases, individuals are advised to seek medical help. A 2010 study found that dieters who got a full night's sleep lost more than twice as much fat as sleep-deprived dieters.[5][6]
Though hypothesized that supplementation of vitamin D may help, studies do not support this.[7] The majority of dieters regain weight over the long term.[8]
According to the Dietary Guidelines for Americans those who achieve and manage a healthy weight do so most successfully by being careful to consume just enough calories to meet their needs, and being physically active.[9]
This article needs attention from an expert in Medicine. The specific problem is: The techniques for weight loss are relatively controversial and probably need correction and expansion..June 2019)(
The least intrusive weight loss methods, and those most often recommended, are adjustments to eating patterns and increased physical activity, generally in the form of exercise. The World Health Organization recommended that people combine a reduction of processed foods high in saturated fats, sugar and salt[10] and caloric content of the diet with an increase in physical activity.[11]
An increase in fiber intake is also recommended for regulating bowel movements. Other methods of weight loss include use of drugs and supplements that decrease appetite, block fat absorption, or reduce stomach volume. Bariatric surgery may be indicated in cases of severe obesity. Two common bariatric surgical procedures are gastric bypass and gastric banding.[12] Both can be effective at limiting the intake of food energy by reducing the size of the stomach, but as with any surgical procedure both come with their own risks[13] that should be considered in consultation with a physician. Dietary supplements, though widely used, are not considered a healthy option for weight loss.[14] Many are available, but very few are effective in the long term.[15]
Virtual gastric band uses hypnosis to make the brain think the stomach is smaller than it really is and hence lower the amount of food ingested. This brings as a consequence weight reduction. This method is complemented with psychological treatment for anxiety management and with hypnopedia. Research has been conducted into the use of hypnosis as a weight management alternative.[16][17][18][19] In 1996 a study found that cognitive-behavioral therapy (CBT) was more effective for weight reduction if reinforced with hypnosis.[17] Acceptance and Commitment Therapy ACT, a mindfulness approach to weight loss, has also in the last few years been demonstrating its usefulness.[20]
Permanent weight loss
In order for weight loss to be permanent, changes in diet and lifestyle must be permanent as well. Short-term dieting has not been shown to produce either long term weight loss or better health, and may even be counterproductive.[21]
Weight loss industry
The examples and perspective in this section deal primarily with the United States and do not represent a worldwide view of the subject. (December 2010) (Learn how and when to remove this template message)
There is a substantial market for products which claim to make weight loss easier, quicker, cheaper, more reliable, or less painful. These include books, DVDs, CDs, cremes, lotions, pills, rings and earrings, body wraps, body belts and other materials, fitness centers, clinics, personal coaches, weight loss groups, and food products and supplements.[22]
In 2008 between US$33 billion and $55 billion was spent annually in the US on weight-loss products and services, including medical procedures and pharmaceuticals, with weight-loss centers taking between 6 and 12 percent of total annual expenditure. Over $1.6 billion a year was spent on weight-loss supplements. About 70 percent of Americans' dieting attempts are of a self-help nature.[23][24]
In Western Europe, sales of weight-loss products, excluding prescription medications, topped �1,25 billion (�900 million/$1.4 billion) in 2009.[24]
Unintentional weight loss may result from loss of body fats, loss of body fluids, muscle atrophy, or a combination of these.[25][26] It is generally regarded as a medical problem when at least 10% of a person's body weight has been lost in six months[25][27] or 5% in the last month.[28] Another criterion used for assessing weight that is too low is the body mass index (BMI).[29] However, even lesser amounts of weight loss can be a cause for serious concern in a frail elderly person.[30]
Unintentional weight loss can occur because of an inadequately nutritious diet relative to a person's energy needs (generally called malnutrition). Disease processes, changes in metabolism, hormonal changes, medications or other treatments, disease- or treatment-related dietary changes, or reduced appetite associated with a disease or treatment can also cause unintentional weight loss.[25][26][27][31][32][33] Poor nutrient utilization can lead to weight loss, and can be caused by fistulae in the gastrointestinal tract, diarrhea, drug-nutrient interaction, enzyme depletion and muscle atrophy.[27]
Continuing weight loss may deteriorate into wasting, a vaguely defined condition called cachexia.[30] Cachexia differs from starvation in part because it involves a systemic inflammatory response.[30] It is associated with poorer outcomes.[25][30][31] In the advanced stages of progressive disease, metabolism can change so that they lose weight even when they are getting what is normally regarded as adequate nutrition and the body cannot compensate. This leads to a condition called anorexia cachexia syndrome (ACS) and additional nutrition or supplementation is unlikely to help.[27] Symptoms of weight loss from ACS include severe weight loss from muscle rather than body fat, loss of appetite and feeling full after eating small amounts, nausea, anemia, weakness and fatigue.[27]
Serious weight loss may reduce quality of life, impair treatment effectiveness or recovery, worsen disease processes and be a risk factor for high mortality rates.[25][30] Malnutrition can affect every function of the human body, from the cells to the most complex body functions, including:[29]
- immune response;
- wound healing;
- muscle strength (including respiratory muscles);
- renal capacity and depletion leading to water and electrolyte disturbances;
- thermoregulation; and
- menstruation.
In addition, malnutrition can lead to vitamin and other deficiencies and to inactivity, which in turn may pre-dispose to other problems, such as pressure sores.[29]
Unintentional weight loss can be the characteristic leading to diagnosis of diseases such as cancer[25] and type 1 diabetes.[34]
In the UK, up to 5% of the general population is underweight, but more than 10% of those with lung or gastrointestinal diseases and who have recently had surgery.[29] According to data in the UK using the Malnutrition Universal Screening Tool ('MUST'), which incorporates unintentional weight loss, more than 10% of the population over the age of 65 is at risk of malnutrition.[29] A high proportion (10-60%) of hospital patients are also at risk, along with a similar proportion in care homes.[29]
Disease-related malnutrition can be considered in four categories:[29]
|Impaired intake
|Poor appetite can be a direct symptom of an illness, or an illness could make eating painful or induce nausea. Illness can also cause food aversion.
Inability to eat can result from: diminished consciousness or confusion, or physical problems affecting the arm or hands, swallowing or chewing. Eating restrictions may also be imposed as part of treatment or investigations. Lack of food can result from: poverty, difficulty in shopping or cooking, and poor quality meals.
|Impaired digestion &/or absorption
|This can result from conditions that affect the digestive system.
|Altered requirements
|Changes to metabolic demands can be caused by illness, surgery and organ dysfunction.
|Excess nutrient losses
|Losses from the gastrointestinal can occur because of symptoms such as vomiting or diarrhea, as well as fistulae and stomas. There can also be losses from drains, including nasogastric tubes.
Other losses: Conditions such as burns can be associated with losses such as skin exudates.
Weight loss issues related to specific diseases include:
- As chronic obstructive pulmonary disease (COPD) advances, about 35% of patients experience severe weight loss called pulmonary cachexia, including diminished muscle mass.[31] Around 25% experience moderate to severe weight loss, and most others have some weight loss.[31] Greater weight loss is associated with poorer prognosis.[31] Theories about contributing factors include appetite loss related to reduced activity, additional energy required for breathing, and the difficulty of eating with dyspnea (labored breathing).[31]
- Cancer, a very common and sometimes fatal cause of unexplained (idiopathic) weight loss. About one-third of unintentional weight loss cases are secondary to malignancy. Cancers to suspect in patients with unexplained weight loss include gastrointestinal, prostate, hepatobiliary (hepatocellular carcinoma, pancreatic cancer), ovarian, hematologic or lung malignancies.
- People with HIV often experience weight loss, and it is associated with poorer outcomes.[35] Wasting syndrome is an AIDS-defining condition.[35]
- Gastrointestinal disorders are another common cause of unexplained weight loss - in fact they are the most common non-cancerous cause of idiopathic weight loss.[citation needed] Possible gastrointestinal etiologies of unexplained weight loss include: celiac disease, peptic ulcer disease, inflammatory bowel disease (crohn's disease and ulcerative colitis), pancreatitis, gastritis, diarrhea and many other GI conditions.
- Infection. Some infectious diseases can cause weight loss. Fungal illnesses, endocarditis, many parasitic diseases, AIDS, and some other subacute or occult infections may cause weight loss.
- Renal disease. Patients who have uremia often have poor or absent appetite, vomiting and nausea. This can cause weight loss.
- Cardiac disease. Cardiovascular disease, especially congestive heart failure, may cause unexplained weight loss.
- Connective tissue disease
- Neurologic disease, including dementia[36]
- Oral, taste or dental problems (including infections) can reduce nutrient intake leading to weight loss.[27]
Medical treatment can directly or indirectly cause weight loss, impairing treatment effectiveness and recovery that can lead to further weight loss in a vicious cycle.[25]
Many patients will be in pain and have a loss of appetite after surgery.[25] Part of the body's response to surgery is to direct energy to wound healing, which increases the body's overall energy requirements.[25] Surgery affects nutritional status indirectly, particularly during the recovery period, as it can interfere with wound healing and other aspects of recovery.[25][29] Surgery directly affects nutritional status if a procedure permanently alters the digestive system.[25] Enteral nutrition (tube feeding) is often needed.[25] However a policy of 'nil by mouth' for all gastrointestinal surgery has not been shown to benefit, with some suggestion it might hinder recovery.[37][needs update]
Early post-operative nutrition is a part of Enhanced Recovery After Surgery protocols.[38] These protocols also include carbohydrate loading in the 24 hours before surgery, but earlier nutritional interventions have not been shown to have a significant impact.[38]
Some medications can cause weight loss,[39] while others can cause weight gain.[40][41]
Social conditions
Social conditions such as poverty, social isolation and inability to get or prepare preferred foods can cause unintentional weight loss, and this may be particularly common in older people.[42] Nutrient intake can also be affected by culture, family and belief systems.[27] Ill-fitting dentures and other dental or oral health problems can also affect adequacy of nutrition.[27]
Loss of hope, status or social contact and spiritual distress can cause depression, which may be associated with reduced nutrition, as can fatigue.[27]
Some popular beliefs attached to weight loss have been shown to either have less effect on weight loss than commonly believed or are actively unhealthy. According to Harvard Health, the idea of metabolism being the "key to weight" is "part truth and part myth" as while metabolism does affect weight loss, external forces such as diet and exercise have an equal effect.[43] They also commented that the idea of changing one's rate of metabolism is under debate.[43] Diet plans in fitness magazines are also often believed to be effective, but may actually be harmful by limiting the daily intake of important calories and nutrients which can be detrimental depending on the person and are even capable of driving individuals away from weight loss.[44]
Health effects
Obesity increases health risks, including diabetes, cancer, cardiovascular disease, high blood pressure, and non-alcoholic fatty liver disease, to name a few. Reduction of obesity lowers those risks.
A 1-kg loss of body weight has been associated with an approximate 1-mm Hg drop in blood pressure.[45]
See also
- ^ a b c LeBlanc, E; O'Connor, E; Whitlock, EP (October 2011). "Screening for and management of obesity and overweight in adults". Evidence Syntheses, No. 89. U.S. Agency for Healthcare Research and Quality (AHRQ). Retrieved 27 June 2013.
- ^ a b Institute for Quality and Efficiency in Health Care. "Health benefits of losing weight". Fact sheet, Informed Health Online. Institute for Quality and Efficiency in Health Care. Retrieved 27 June 2013.
- ^ a b "Health Weight - Understanding Calories". National Health Service. 19 August 2016.
- ^ "Moods for Overeating: Good, Bad, and Bored". Psychology Today. Retrieved 17 October 2018.
- ^ Nedeltcheva, AV; Kilkus, JM; Imperial, J; Schoeller, DA; Penev, PD (2010). "Insufficient sleep undermines dietary efforts to reduce adiposity". Annals of Internal Medicine. 153 (7): 435-41. doi:10.7326/0003-4819-153-7-201010050-00006. PMC 2951287. PMID 20921542.
- ^ Harmon, Katherine (4 October 2010). "Sleep might help dieters shed more fat". Scientific American. Retrieved 20 October 2010.
- ^ Pathak, K.; Soares, M. J.; Calton, E. K.; Zhao, Y.; Hallett, J. (1 June 2014). "Vitamin D supplementation and body weight status: a systematic review and meta-analysis of randomized controlled trials". Obesity Reviews. 15 (6): 528-37. doi:10.1111/obr.12162. ISSN 1467-789X. PMID 24528624.
- ^ Sumithran, Priya; Proietto, Joseph (2013). "The defence of body weight: A physiological basis for weight regain after weight loss". Clinical Science. 124 (4): 231-41. doi:10.1042/CS20120223. PMID 23126426.
- ^ "Executive Summary". Dietary Guidelines 2015-2020. Retrieved 2 May 2016.
- ^ "World Health Organization recommends eating less processed food". BBC News. 3 March 2003.
- ^ "Choosing a safe and successful weight loss program". Weight-control Information Network. National Institute of Diabetes and Digestive and Kidney Diseases. April 2008. Retrieved 26 January 2011.
- ^ Albgomi. "Bariatric Surgery Highlights and Facts". Bariatric Surgery Information Guide. bariatricguide.org. Retrieved 13 June 2013.
- ^ "Gastric bypass risks". Mayo Clinic. 9 February 2009.
- ^ Neumark-Sztainer, Dianne; Sherwood, Nancy E.; French, Simone A.; Jeffery, Robert W. (March 1999). "Weight control behaviors among adult men and women: Cause for concern?". Obesity Research. 7 (2): 179-88. doi:10.1002/j.1550-8528.1999.tb00700.x. PMID 10102255.
- ^ Thomas, Paul R. (January - February 2005). "Dietary Supplements For Weight Loss?". Nutrition Today. 40 (1): 6-12.
- ^ Barabasz, Marianne; Spiegel, David (1989). "Hypnotizability and weight loss in obese subjects". International Journal of Eating Disorders. 8 (3): 335-41. doi:10.1002/1098-108X(198905)8:3<335::AID-EAT2260080309>3.0.CO;2-O.
- ^ a b Kirsch, I. (June 1996). "Hypnotic enhancement of cognitive-behavioral weight loss treatments-another meta-reanalysis". Journal of Consulting and Clinical Psychology. 64 (3): 517-19. doi:10.1037/0022-006X.64.3.517. PMID 8698945. INIST:3143031.
- ^ Andersen, M. S. (1985). "Hypnotizability as a factor in the hypnotic treatment of obesity". International Journal of Clinical and Experimental Hypnosis. 33 (2): 150-59. doi:10.1080/00207148508406645. PMID 4018924.
- ^ Allison, David B.; Faith, Myles S. (June 1996). "Hypnosis as an adjunct to cognitive-behavioral psychotherapy for obesity: A meta-analytic reappraisal". Journal of Consulting and Clinical Psychology. 64 (3): 513-16. doi:10.1037/0022-006X.64.3.513. PMID 8698944.
- ^ Ruiz, F. J. (2010). "A review of Acceptance and Commitment Therapy (ACT) empirical evidence: Correlational, experimental psychopathology, component and outcome studies". International Journal of Psychology and Psychological Therapy. 10 (1): 125-62.
- ^ Mann, T; Tomiyama, AJ; Westling, E; Lew, AM; Samuels, B; Chatman, J (April 2007). "Medicare's search for effective obesity treatments: diets are not the answer". The American Psychologist. 62 (3): 220-33. CiteSeerX 10.1.1.666.7484. doi:10.1037/0003-066x.62.3.220. PMID 17469900.
In sum, there is little support for the notion that diets ["severely restricting one's calorie intake"] lead to lasting weight loss or health benefits.
- ^ "The facts about weight loss products and programs". DHHS Publication No (FDA) 92-1189. US Food and Drug Administration. 1992. Archived from the original on 26 September 2006. Retrieved 14 May 2013.
- ^ "Profiting From America's Portly Population". PRNewswire (Press release). Reuters. 21 April 2008. Retrieved 17 January 2009.
- ^ a b "No evidence that popular slimming supplements facilitate weight loss, new research finds". 14 July 2010. Retrieved 19 July 2010.
- ^ a b c d e f g h i j k l National Cancer Institute (November 2011). "Nutrition in cancer care (PDQ)". Physician Data Query. National Cancer Institute. Retrieved 3 July 2013.
- ^ a b Huffman, GB (15 February 2002). "Evaluating and treating unintentional weight loss in the elderly". American Family Physician. 65 (4): 640-50. PMID 11871682.
- ^ a b c d e f g h i Payne, C; Wiffen, PJ; Martin, S (18 January 2012). Payne, Cathy (ed.). "Interventions for fatigue and weight loss in adults with advanced progressive illness". The Cochrane Database of Systematic Reviews. 1: CD008427. doi:10.1002/14651858.CD008427.pub2. PMID 22258985. (Retracted, see doi:10.1002/14651858.cd008427.pub3. If this is an intentional citation to a retracted paper, please replace
- ^ Institute of Medicine (U.S.). Committee on Nutrition Services for Medicare Beneficiaries (9 June 2000). The role of nutrition in maintaining health in the nation's elderly: evaluating coverage of nutrition services for the Medicare population. p. 67. ISBN 978-0-309-06846-8.
- ^ a b c d e f g h National Collaborating Centre for Acute Care (UK) (February 2006). "Nutrition Support for Adults: Oral Nutrition Support, Enteral Tube Feeding and Parenteral Nutrition". NICE Clinical Guidelines, No. 32. National Collaborating Centre for Acute Care (UK).
- ^ a b c d e Yaxley, A; Miller, MD; Fraser, RJ; Cobiac, L (February 2012). "Pharmacological interventions for geriatric cachexia: a narrative review of the literature". The Journal of Nutrition, Health & Aging. 16 (2): 148-54. doi:10.1007/s12603-011-0083-8. PMID 22323350.
- ^ a b c d e f Itoh, M; Tsuji, T; Nemoto, K; Nakamura, H; Aoshiba, K (18 April 2013). "Undernutrition in patients with COPD and its treatment". Nutrients. 5 (4): 1316-35. doi:10.3390/nu5041316. PMC 3705350. PMID 23598440.
- ^ Mangili A, Murman DH, Zampini AM, Wanke CA; Murman; Zampini; Wanke (2006). "Nutrition and HIV infection: review of weight loss and wasting in the era of highly active antiretroviral therapy from the nutrition for healthy living cohort". Clin. Infect. Dis. 42 (6): 836-42. doi:10.1086/500398. PMID 16477562.CS1 maint: Multiple names: authors list (link)
- ^ Nygaard, B (19 July 2010). "Hyperthyroidism (primary)". Clinical Evidence. 2010: 0611. PMC 3275323. PMID 21418670.
- ^ National Collaborating Centre for Chronic Conditions (UK) (2004). Type 1 diabetes in adults: National clinical guideline for diagnosis and management in primary and secondary care. NICE Clinical Guidelines, No. 15.1. Royal College of Physicians UK. ISBN 978-1860162282. Retrieved 3 July 2013.
- ^ a b Mangili, A; Murman, DH; Zampini, AM; Wanke, CA (15 March 2006). "Nutrition and HIV infection: review of weight loss and wasting in the era of highly active antiretroviral therapy from the nutrition for healthy living cohort". Clinical Infectious Diseases. 42 (6): 836-42. doi:10.1086/500398. PMID 16477562.
- ^ Massompoor SM (April 2004). "Unintentional weight loss". Shiraz E-Medical Journal. 5 (2).
- ^ Andersen, HK; Lewis, SJ; Thomas, S (18 October 2006). Andersen, Henning Keinke (ed.). "Early enteral nutrition within 24h of colorectal surgery versus later commencement of feeding for postoperative complications". The Cochrane Database of Systematic Reviews (4): CD004080. doi:10.1002/14651858.CD004080.pub2. PMID 17054196. Lay summary.
- ^ a b Burden, S; Todd, C; Hill, J; Lal, S (2012). Burden, Sorrel (ed.). "Pre-operative Nutrition Support in Patients Undergoing Gastrointestinal Surgery" (PDF). The Cochrane Database of Systematic Reviews. 11 (11): CD008879. doi:10.1002/14651858.CD008879.pub2. PMID 23152265. Lay summary.
- ^ Mariotti, KC; Rossato, LG; Fr�ehlich, PE; Limberger, RP (November 2013). "Amphetamine-type medicines: a review of pharmacokinetics, pharmacodynamics, and toxicological aspects". Current Clinical Pharmacology. 8 (4): 350-57. doi:10.2174/15748847113089990052. PMID 23342978.
- ^ Sarnes, E; Crofford, L; Watson, M; Dennis, G; Kan, H; Bass, D (October 2011). "Incidence and US costs of corticosteroid-associated adverse events: a systematic literature review". Clinical Therapeutics. 33 (10): 1413-32. doi:10.1016/j.clinthera.2011.09.009. PMID 21999885.
- ^ Serretti, A; Mandelli, L (October 2010). "Antidepressants and body weight: a comprehensive review and meta-analysis". The Journal of Clinical Psychiatry. 71 (10): 1259-72. doi:10.4088/JCP.09r05346blu. PMID 21062615.
- ^ Alibhai, SM; Greenwood, C; Payette, H (15 March 2005). "An approach to the management of unintentional weight loss in elderly people". Canadian Medical Association Journal. 172 (6): 773-80. doi:10.1503/cmaj.1031527. PMC 552892. PMID 15767612.
- ^ a b "Does Metabolism Matter in Weight Loss?". Harvard Health. Retrieved 18 June 2018.
- ^ Long, Jacqueline (2015). The Gale Encyclopedia of Senior Health. Detroit, MI: Gale. ISBN 978-1573027526.
- ^ Harsha, D. W.; Bray, G. A. (2008). "Weight Loss and Blood Pressure Control (Pro)". Hypertension. 51 (6): 1420-25. doi:10.1161/HYPERTENSIONAHA.107.094011. ISSN 0194-911X. PMID 18474829.


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Ancestor Approved Award
17 January, 2011 at 6:03 pm 5 comments
I was delighted to be nominated for the Ancestor Approved Award from Pauleen at 'Family history across the seas'.
I have been busy preparing for an engagement party, worrying about weather and tidiness – but then came horrifying tales of the floods. How could I worry about rain at the party, when others were struggling with the loss of lives and possessions? Likewise, when I consider the difficulties and personal tragedies faced by some of my ancestors, it puts into perspective my own concerns.
This Award was created by Leslie Ann Ballou at Ancestors Live Here and asks two things of those who receive it:
- They should write 10 surprising, humbling, or enlightening aspects of their research
- Pass the award on to 10 other researchers whose family history blogs are doing their ancestors proud.
So here are my 10 surprising, humbling or enlightening findings, in no particular order of importance:
- I am humbled by the difficulties faced by immigrant ancestors, like David and Jane MOORE and their three small children, who were shipwrecked when the "Sacramento" was wrecked at Point Lonsdale, Victoria, in 1853. They were rescued, but their possessions were lost. Our ancestors faced incredible difficulties leaving their families and settling so far away.
- I am humbled by the personal sacrifice of the many young men who 'did their duty' and fought in the various wars overseas. Whether they died overseas or returned to deal with their memories of war, they were willing to 'do their bit'.
- I was surprised and enlightened when I found (via the internet) the relative in England who held a letter from 1903, which detailed how the ancestor I'd long been searching for had also lived under another alias.
- I was surprised by the number of ancestors who committed bigamy (or else had more than one partner at the same time, with children, and without marrying either partner). It was enlightening to read the detailed report of the Old Bailey Trial of my 4g.grandfather, Thomas MILLS, who married 3 times and was sentenced to transportation for 7 years for bigamy.
- I was surprised by the number of my ancestors who went bankrupt, and enlightened by reading the detailed accounts of their debts and possessions.
- Searching the births and then the deaths indexes for NSW, I was humbled and saddened to discover that Thomas and Ann ETHERINGTON lost 9 children in 20 years – one daughter reached 18 years, the rest did not survive to double digits. Then Thomas died, and Ann lived another 30 years as a widow.
- I am enlightened and fascinated when interviewing elderly relatives, with the details of early lives. For example, an elderly relative spoke of her grandfather's car and how he would chain a log to the back of his car, to function as a break when he drove down the long slope from Armidale to Tamworth.
- I was enlightened by 2 reported desertions from the army of an ancestor, William Joseph ETHERINGTON. Orphaned at aged 7, he travelled with his brother to Victoria and enlisted as a drummer boy. When the regiment was to leave Victoria, he deserted and was recaptured. He deserted again in New Zealand 2 years later, trying to get back to Victoria. Police gazettes gave detailed physical descriptions at the time of each desertion, so now I even know how much he grew in those 2 years.
- I was surprised to discover that my ancestor, James BOND (with a son Felix), belonged to the BOND family whose motto was 'The world is not enough'.
- I have been surprised to discover several family members who were not the child of their commonly believed 'parents'.
Our ancestors are not just names and dates, but were real people, and we understand them better when we consider how we would cope with some of the events in their lives.
And now to nominate 10 other researchers whose blogs are doing their family proud: (I'm sure some of these would have been nominated before.)
- Shauna Hicks at http://www.shaunahicks.com.au/shhe-genie-rambles/ (Someone else has probably already nominated Shauna, as she does so much for family history in Australia)
- Australian Genealogy Journeys at http://ausgenjourneys.blogspot.com/
- Lyn Dear at http://genealogy-new-zealand.blogspot.com/
- Carol Baxter at http://www.carolbaxter.com/blog/
- Family History South Australia at http://familyhistorysa.blogspot.com/
- Kylie Willison at http://kyliewillison.blogspot.com/
- Kirsty Wilkinson at http://professionaldescendant.blogspot.com/
- Blair Archival Research at The Passionate Genealogist
- London Roots Research at http://londonrootsresearch.blogspot.com/
- Amanda Epperson at http://scottishemigration.blogspot.com/
Entry filed under: Education, Research techniques, Scottish research. Tags: Ancestor Approved Award, blogs.
5 Comments Add your own
Thanks for the nomination! I'm glad you enjoy the Scottish Emigration Blog.
Thank you so much for the nomination Kerry!
Regards, Aillin from Australian Genealogy Journeys blog.
Thank you very much for the nomination Kerry!
Aillin, Australian Genealogy Journeys
Thank you Kerry for nominating me for the Ancestor Approved Award. You can find my responses to the questions at
The Passionate Genealogist
Kerry, your blog is one of my favourites, but as it has already received the Ancestor Approved Award, I did not nominate it again. However I did sneak a link into my post at Genealogy Leftovers!
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