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What kind of behavior patterns are related to addiction?
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FROM THE KITCHEN OF THE MALIBU BEACH RECOVERY CENTER
The Malibu Beach Recovery Diet
Delicious. Healthy. Beautiful to behold. At the Malibu Beach Recovery Center we eat in accordance with a French low-glycemic diet (the reasons are explained below in an essay written for the website by Dr. Yakov Marshak when we were still known as the Marshak Clinic).
Chef Licia Jaccard teaches clients to cook in accordance with the rules of The Malibu Beach Recovery Diet every Sunday.
Daily, French chefs Cyril Landrat and Yannick Marchand prepare every breakfast, lunch and dinner in accordance with the Malibu Beach Recovery Diet.
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| French chef Cyril Landrat |
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| French chefs Cyril Landrat, Yannick Marchand |
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| Chef Licia Jaccard |
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| Baked Apples Stuffed with Dried Fruit and Pecans |
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| Citrus Salad with Shrimp and Watercress |
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| Signature Butternut Squash Soup |
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| Pumpkin Flan |
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| Chipotle Sweet potatoes |
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| Cauliflower Gratin |
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| Cranberries |
- Chilled Snap Peas with Creamy Tarragon Dressing
- Chili Rubbed Tilapia Fillets
- Orange Scented Couscous
- Pistou of Summer Vegetables
- Almond and Dried Apricot Tart
- Gruyère Quiche
- Chicken Breasts with Grainy Mustard Sauce
- Asparagus Ragout with Cherry Tomatoes and Chervil
- Chocolate Cracked Earth Desert
- Winter Caprese Salad
- Apricot Glazed Chicken Breats
- Bulgar Pilaf with Dried Apricots
- Baked Apples Stuffed with Dried Fruit and Pecans
- Salmon with Pink Peppercorn Tartar Sauce
- Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
- Herbed Whole-Whet Couscous
- Chocolate Pots de Crème with Whipped Cream
The Malibu Beach Recovery Diet and Diabetes
The Malibu Beach Recovery Diet is ideally suited to individuals suffering from both drug addiction/alcoholism and diabetes.
For at least 20 years, diabetes rates in North America have been increasing substantially. In 2005 there were about 20.8 million people with diabetes in the United States. According to the American Diabetes Association, there are about 6.2 million people undiagnosed, and about 41 million people that would be considered pre-diabetic. The American Diabetes Association points out the 2003 assessment of the Centers for Disease Control and Prevention says that 1 in 3 Americans born after 2000 will develop diabetes in their lifetime.
So what is Diabetes? Well, for starters it's a disease in which the body does not produce or properly respond to insulin. Insulin is a hormone that lowers blood glucose. If you're a diabetic, you suffer from high glucose levels which will gradually impair organ functions. That is why keeping blood glucose levels close to normal is crucial for your continued wellbeing. Diet and regular exercise are "musts" for all diabetics because they help to maintain lower blood glucose.
In today's world people very often are faced with a conflict between the two means of obtaining a sense of reward from the
food they eat: some foods are healthier than others from the physiological perspective, but not very satisfying; others, the so-
called “comfort foods” satisfy intrinsically, but are often not very healthy. By nature, the desire for intrinsic satisfaction usually
prevails over the needs to eat foods that maintain the physiological health of the body. Our desire to get satisfaction and a
“rewarding” feeling from the consumption of sugary and high-glycemic foods has contributed to an increase in diabetes,
obesity, atherosclerosis, stroke, and heart attack, as well as a number of gastrointestinal diseases such as gastritis, pancreatitis, gallbladder disease, hepatitis, and duodenal
and peptic ulcers. At the same time, sugary foods promote the development of ulcerative colitis in large intestine, and create constipation which leads to the accumulation of
toxins in the body. In addition, high-glycemic, sugary foods actively promote pathology of the male and female sexual organs.
Along with contributing to the spread of disease in our bodies, unlimited intake of “tranquilizing,” soothing high-glycemic, sugary foods also create problems in the
psychological sphere by destabilizing the internal homeostasis. This destabilization manifests itself as the “sugar blues,” bipolar depression, various psychoses, and addictions
to alcohol, opiates, etc.
Many dietitians recommend diets which are physiologically sound, but have an inherent weak point because the foods included in these diets do not provide much feeling of
“reward,” or satisfaction after eating. Consequently, it is for this reason most people can only follow such diets for a few weeks, and soon afterwards revert to their previous
methods of obtaining satisfaction from their favorite foods and their habitual lifestyle.
There are two kinds of “reward” or “satisfaction” feelings that human beings can experience. The first is “relaxation,” or the feeling of being soothed and relaxed; and the
second is the rewarding sense of feeling active – energetic and enthusiastic. People use various recreational psychoactive substances, i.e., “downers” and “uppers” because
these substances affect the mood state. The food we eat can, in the same manner, affect our mood, and cause us to have either the first or the second kind of feeling.
When we satisfy ourselves with sweet, soothing foods we are not able to rapidly disconnect from the desire to eat more, and consequently tend to overeat. By contrast, foods
that are “stimulatory” effectively eliminate the excessive desire to eat in a way that is similar in action to amphetamines.
Click here for a FAQ about the Low Glycemic Malibu Beach Recovery Diet.
Please enjoy the essay about the Malibu Beach Recovery Diet written for the website by Dr. Yakov Marshak when Malibu Beach Recovery Center was still known as the Marshak Clinic.
I am frequently asked why the Clinic's approach to treatment and rehabilitation incorporates a specific diet. Every individual habitually eats foods for which he or she has developed a “liking.” The choice is largely determined by the culture in which one lives, as well as family traditions. Food satisfies the physiological needs of our body, and at the same time provides feelings of relief and satisfaction by taking away the unpleasant state of hunger while promoting a pleasant feeling of contentment and relaxation.
In today's world people very often are faced with a conflict between the two means of obtaining a sense of reward from the food they eat: some foods are healthier than others from the physiological perspective, but not very satisfying; others, the so-called “comfort foods” provide short-lived and unhealthy satisfaction. By nature, the desire for intrinsic satisfaction usually prevails over the need to eat foods that maintain the physiological health of the body. Our desire to get satisfaction and a “rewarding” feeling from the con-sumption of sugary and high-glycemic foods has contributed to an increase in diabetes, obesity, atherosclerosis, stroke, and heart attack, as well as a number of gastrointestinal diseases such as gastritis, pancreatitis, gallbladder disease, hepatitis, duodenal and peptic ulcers.
Along with contributing to the spread of disease in our bodies, unlimited intake of “tranquilizing,” high-glycemic (sugary) foods also creates problems in the psychological sphere by destabilizing the internal homeostasis. This destabilization manifests itself as “sugar blues,” bipolar depression, various psychoses, and addictions to alcohol and opiates. Many dietitians recommend diets which are physiologically sound, but have an inherent weak point because the foods included in these diets do not provide a feeling of “reward” after eating. Consequently, most people can only follow such diets for a few weeks, and soon afterwards revert to their previous methods of obtaining the feelings of satisfaction from their favorite foods and their habitual lifestyle.
There are two kinds of “rewarding” or “satisfying” feelings that human beings can experience. The first is “relaxation,” – a reward based on feelings of tranquility and satisfaction. The second is “excitement” – a reward based on feeling energetic. People use various recreational psychoactive substances, i.e., “downers” and “uppers” because these substances intensively affect the mood state, thus regulating their mood. The food we eat can, in the same manner, affect our mood, and cause us to have either the first or the second kind of feeling. When we satisfy ourselves with sweet, comforting foods we are not able to rapidly disconnect from the desire to eat more, and consequently tend to overeat. By contrast, like amphetamines, foods that are “stimulatory” effectively eliminate the excessive desire to eat.
Foods prepared by Clinic chefs help our clients achieve a “stimulatory” satisfaction from food that does not incorporate sugars, white flours and other high glycemic products. Eating according to this method effectively puts “a bridle” on excessive appetite and overeating. A low-glycemic diet will help reduce mood swings and promotes a physiologically healthy body.
Food served at the Clinic is based on the traditions of French Cuisine which has always been famous for its elegance, fine tastes, textures and colors.
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