Stroke Free Cookbook
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Inflammation: Inflammation is your body's natural defense to toxins, bacteria, and viruses. When working properly the cycle of inflammation protects your body from toxins, bacteria and viral intruders. However, rapid rises in your blood sugar level will tax the system, and quickly break it down. Constantly exposing your body to toxins or foods the human body was never designed to process will cause chronic inflammation and lead to heart disease and stroke. We are familiar with external inflammation. We have all been cut or bruised and have seen the effects and how the body heals. The same process occurs internally. When we consume foods loaded with sugars, simple carbohydrates, or processed with omega-6 oils (corn and soybean), our blood sugar rises rapidly. In response, our pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected. When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat. These excess blood sugar molecules attach to a variety of proteins in the blood stream injuring the blood vessel walls. It is this repeated injury to the blood vessel walls that sets off inflammation in the arteries leading to heart disease and stroke.
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About the Book
This is a simple and easily understandable educational cookbook that tells people what to eat to reduce the possibility of a stroke. The authors explain the benefits of each recipe and why each recipe was chosen. The proven plan was adopted by authors as part of their own health regiment. Each recipe reduces salt and sugar while maintaining taste. Recipes are quick and easy to make. Ingredients don’t cost an arm and a leg to buy, and your health will improve almost immediately.
About the Author
After fifteen years of sales and management, Vickie’s decision to become a chef had finally come, starting in New York at the French Culinary Institute in a six-month program for pastry arts. There she was able to work with some well-known chefs. The program was exceptional, but Vickie realized she preferred the culinary arts and enrolled in Florida Culinary Institute’s culinary arts program. Vickie graduated with a 4.0 and many honors, including 100 percent attendance. She worked as a personal chef for four years while attending school. After graduation, Vickie landed a job as an executive chef in a restaurant located in Delray Beach, Florida. The restaurant was sold when the proprietors retired (in their eighties). She moved to Wisconsin soon after and was married and worked as an event planner for a software company. Her husband died four years later, and she decided to go back to her passion—cooking. Presently, Vickie is the president of Tasty Impressions, LLC. She is currently cooking meals for clients on a weekly basis as well as teaching classes, Chef Vickie Live (similar to bringing a cooking channel to your home), and doing catering. Vickie is the personal caterer for some influential people in the Milwaukee area. With over twenty years’ experience as a chef, Vickie is able to help many people with their health concerns. Her hours of research for Tasty Impression’s clients have helped with different issues, including erectile dysfunction, heart-related symptoms, and weight loss. So far, Vickie is happy to say her hard work has paid off with positive results. That is why she wanted to share the information with you, the readers.