Vitamins–No Shortcuts

Vitamins and SupplementsI’ll proclaim my bias right here. I have never been a dietary supplement kind of guy. I’d prefer not to get my nutrition in a pill. Still, it is pretty clear why people would want to opt for the convenience of the supplement. After all, why labor through all of that chewing to get your B vitamins or beta-keratin when you can down it in an easy-to-swallow capsule?

A recent study presented at the American Association for Cancer Research annual meeting suggests that excessive vitamin doses–the sort of doses you’re only likely to get by swallowing pills–are a negative influence on our health. Dr. Tim Byers presented his findings:

“We are not sure why this is happening at the molecular level but evidence shows that people who take more dietary supplements than needed tend to have a higher risk of developing cancer,” explains Byers, associate director for cancer prevention and control at the CU Cancer Center.

Some specific findings of the study showed bad results in the form of increased incidence of cancer from excess vitamin E, folic acid, and beta-keratin. This shouldn’t come as a tremendous surprise to us. God gave us a multitude of nourishing foods, foods that will, if eaten wisely, will provide all of the vitamins and minerals our bodies need and more. What fools we humans are to think we can effectively short-cut that process in the form of a pill.

I was never a “Flintstones Kid” when growing up. After reading this study, perhaps I should thank my mother for not jumping onto that bandwagon.

Philly Cheesesteak Stuffed Peppers

379b138c004e6dbff942d58021d96bdfPenny and I have been leaning in a Paleo direction lately. I’d been controlling calories pretty well but not eating enough quality stuff. She needed to get jump-started. This recipe popped up on Facebook and then popped up on my dinner table recently.


 

INGREDIENTS

8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms – Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.Preheat oven to 400°Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.Line the inside of each pepper with a slice of provolone cheese.  Fill each pepper with meat mixture until they are nearly overflowing.  Top each pepper with another slice of provolone cheese.Bake for 15-20 minutes until the cheese on top is golden brown.

Here’s the beauty of the thing. They come in at between 300 and 400 calories per pepper. We scaled ours back from the recipe above by cutting back a bit on the main calorie culprits: the cheese, butter, and oil. For that modest count, you get some terrific cheese, some savory meat, and the decadent feel of butter. What’s not to love.
Yes, you have something like 18 g of fat here, but that’s not a day-killing amount, provided you don’t eat biscuits and gravy for your other two meals. You get a reasonable measure of carbs but 30 g of protein.
Throw in the fact that you’ll have the righteous feel of that half green pepper with all its vitaminy goodness, and this is a guilt-free indulgence.

Food was made for the person; not the other way around. I intend to enjoy my food while still eating wisely.