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Low Fat Digest Issue 31 - Kung Pao Chicken
January 20, 2008

Low Fat Digest Issue 31 - Kung Pao Chicken

The Low Fat Digest Friendly Healthy Eating Information

20th of January 2008

Issue #31

Table of Contents

1. Ramblings
2. Low Fat Kung Pao Chicken
3. How to Stop the Stomach Aches Forever


1. Ramblings

Hopefully you had a good start into the Year 2008. If you made resolutions to live healthier and loose a few pounds, don't miss the Kung Pao Chicken recipe.

In China it is called "Gong Bao Ji Ding" and it was our favorite dish during our time in Beijing. Unfortunately it was quite difficult to find an easy recipe for it, that can be used with Western ingredients.

We finally managed to cook it ourselves last week with the help of a Chinese friend, and it was even better than I had memorized! All our friends were delighted.

As I'm always on the lookout for new interesting Low Fat recipes, I would like to ask you to help me out and submit your favorite recipe. In exchange you will receive a free copy of the ebook "Smoothies for Athletes" with more than 100 energy-boosting, yet low-calorie and low-fat smoothie recipes.

Please submit your recipe here

2. Kung Pao Chicken

Makes 4 servings


  • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
  • 5 tablespoons lite soy sauce
  • 2 tablespoons sherry
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 teaspoons sugar or Splenda
  • 2 tablespoons white wine vinegar or rice vinegar
  • 2 teaspoons Asian sesame oil
  • 1/3 cup water
  • 1/2 cup cashews
  • 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
  • 1/4 teaspoon dried red-pepper flakes


Kung Pao chicken is a very spicy dish. If you don't like spicy, use only a little or no red-pepper flakes at all. Toss chicken with 1 tablespoon soy sauce, 1 tablespoon sherry, and 1 tablespoon cornstarch into a medium bowl. Combine sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch, and mix thoroughly.

In a wok, spray olive oil cooking spray and heat over moderately high heat. (If you don't own a wok, you can use a normal large nonstick frying pan.)

Add cashews and stir-fry until light brown, about 30 seconds. Remove from the pan.

Spray pan again with olive oil cooking spray. Add the white part of the scallions and the red-pepper flakes and cook for 30 seconds while stirring constantly.

Add the chicken-marinade mixture and cook, stirring, until almost done, 1 to 2 minutes. Slowly add soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the cashews.

Serve with rice if you wish.


Nutritional Information
per serving

  • Calories: 289
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Cholesterol: 88 mg
  • Protein: 39 g
  • Carbohydrates: 11 g
  • Fiber: 1 g
  • Sodium: 926 mg

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3. How to stop the stomach aches forever and ever

by Mike Brescia

Until I was 26 I suffered from crippling stomach aches. Acid indigestion. Now they call it acid reflux.

As long as I can remember, my father swigged Gelusil like water.

Yeah, in my family we ate anything we wanted. Heck, everyone I knew ate the way we did.

It was "normal" for me to be in pain, have an acidy feeling at the base of my throat and be dog tired after most meals.

So for years I suffered and didn't really think there was anything that could be done.

But when I was 26, back in 1988 I was turned onto a thing called Natural Hygiene. I was told it was simply the way our stomach needs us to eat in order to have more EN-R-G for things like healing, digestion and regeneration. I was told that there would be no more pain ever if I made a couple minor changes.

So I tried it and after the very first meal, there was no pain and I wasn't tired.

The change was so profound and so immediate, I began eating this way all the time.

And it's ridiculously simple.

I can give you lesson 1 right now.

Here it is:

Never eat protein and starch in the same meal.

That's it.

Here's what that means:

Dont mix the foods in group 1 with foods in group 2.

Group 1:

Meat/flesh of any kind (cow/beef, chicken, turkey, fish, pork/bacon, etc.)

Dairy (milk, cheese, butter) Nuts These foods demand a stomach juice to break it down that's acidic in nature.

Group 2:

Starches (pasta, rice and other grains, bread, cooked potatoes, cereal.

These foods demand a stomach juice to break them down that's alkalai in nature.

This process starts with your saliva as you are chewing. So yes, chewing your food well is important as your parents told you.

Anyone knowledgable in chemistry will tell you that if you mix an acid with an alkalai, they will neutralize each other.

When this happens in your stomach, what happens?


Why? When you mix these two types of foods in the same meal, your stomach must secrete more and more acid to break this food down. Proteins and starches cannot digest efficiently in the stomach at the same time.

So acid is dumped in and pain is the result.

Hey folks, don't kill the messenger. This is simple human biology. I don't care who the expert is, they can not refute this most basic of facts. When you feel full 5, 6, 7 and even 8 hours after a meal, when it feels like you have a giant rock in your stomach it is due to one incompatible combination or another, quite often due to eating proteins and starches in the same meal.

There are a number of things that can happen as a result of doing this for a long period of time:

Acid Reflux, chest pains, holes in your stomach lining, sickness, cancer.

EN-R-G is lost (ever get exhausted after even a moderate meal?) because all your EN-R-G is being expended digesting your food.

If this goes on long enough, diseases of all kinds, not just cancer, can result.

You don't have to believe me.

Just type in "natural hygiene" in any search engine and a new world of pain free health will be open to you.

If you stop combining your foods incorrectly (yes, it can be challenging, especially in restaurants with their meat- potatoes/rice, chicken/noodles, fish/rice, bread/cheese, spaghetti/meatballs type combinations) you will notice a number of nice changes.

For instance, w8 loss, less acid reflux (less because improper combination of starch/protein is only 1 principle to pain free digestion), faster healing, fewer allergic reactions, more overall engery, sounder sleep.

When I began eating this way, I couldn't keep any w8 on. It's no d1et, it's a principle of excellent health. It's a way of life.

Do a search.

And eat this way for a week.

Do it just once... eat meat alone or with veggies but no starch.

Or eat starch alone or with veggies but no meat. And no fruit after the meal!

Do this just once and most likely you will not need your revacid or whatever you take.

You won't even need any other verification.

One properly combined meal is all the evidence you'll need.

You will feel great.

No pain.

No acid.

More EN-R-G.

No rock in your stomach.

To help give you the strength to stick with this and all other healthy eating principles, Eating For Excellent Health Now!

Comments? Ideas? Feedback? Articles you have written and want to be published? Recipes you're interested in?
Please tell us. We'd love to hear from you. Just reply to this e-zine and tell us what you think!

Marion + Tobi

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