October 2011
~A monthly newsletter about ancient wisdom and new discoveries in the field of health and healing~
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Health is an active pursuit not a passive result. Our life today is a direct result of the choices that we made in the past. The purpose of our newsletter is to empower you to make better choices on your journey to health.
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As some of you know we have been on hiatus for the past few months. We have been on the road and before that we were holding sacred place for my sister, Sherry, as she counted down the last days of her life. Even though it was heart wrenching, it was a rich and profound experience. If you have the opportunity to share in this leaving process, I encourage you to not turn away but rather open your heart and embrace it. Opening to this sacred process will touch you to the core. It will vibrate through the very cells of your body and change you forever.
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Food for thought: "The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease." Thomas Alva Edison
Contents
1. Smart food choices for good health and long life ~ 30 Superfoods to help you feel better, gain energy and prevent disease ~ Olive Oil
2. Teflon Fumes Kill Birds
3. Drink More Pure Water to Improve Every Facet (faucet?) of Your Health
4. The Hidden Messages In Water
4. Just Do Something
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1. Superfoods ~ Olive Oil (Please note: We will feature a different superfood in each newsletter. They are not in any order of importance)
It has long been known that your diet can reduce the risk of developing certain types of cancer. Recently, researchers have uncovered why a Mediterranean diet, rich in olive oil, seems to lessen the risk of developing breast cancer.
Studies showed the key ingredient found in olive oil, known as oleic acid, assisted in cancer protection by significantly:
Cutting activity levels of Her-2/neu, a gene thought to trigger the disease. This gene occurs at high levels in over one-fifth of patients suffering from breast cancer and is linked to highly aggressive tumors with a poor prognosis.
Spiking the effectiveness of herceptin (a breast cancer drug), which has helped extended the lives of many patients suffering from the disease.
Annals of Oncology - BBC News
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Olive oil, specifically extra-virgin olive oil, is clearly one of the "good oils" for you. It is a monounsaturated fat containing antioxidant polyphenols. It has been shown to have major health benefits because of its vitamin E and A, chlorophyll, magnesium, squalene and a host of other cardio-protective nutrients. It has also been shown to reduce some cancers, as well as rheumatoid arthritis. Unlike other oils, olive oil possesses health benefits because it is refined and unheated.
In addition, olive oil does not upset the critical omega 6:3 ratio, as most of the fatty acids in olive oil are actually omega-9.
Just a word of caution: Olive oil is not the best oil to cook with, as it is highly susceptible to oxidative damage when heated. Therefore, when choosing an oil to cook with, you will want to pick one that will not be damaged by high temperatures.
2. Teflon fumes kill birds
Teflon fumes kill birds From KING 5 Staff Reports SEATTLE -
Pet owners who have parakeets and parrots are sounding the alarm about Teflon cooking products. There are many reports of birds dying when non-stick pots, ovens and grills overheat. While the makers of Teflon say there's no danger to humans, environmental groups disagree.
For decades, bird owners have been warned to keep their pets away from Teflon fumes.
Ron Shorb, bird owner, had been told not to overheat teflon pans, but two years ago, he set his oven to "self-clean." Four of his pet birds went into convulsions and died within minutes. He said the oven had a non-stick coating.
*I really haven't experienced anything like that. I wasn't just sobbing. I was screaming, totally helpless,² Shorn said.
Many birds have died when Teflon products overheated. Those who had witnessed these bird deaths said that their birds died from actual respiratory failure, and necropsy reports showed the birds did die from toxic fumes.
And from the San Francisco Chronicle: An update......
In January 2006, DuPont agreed to an EPA plan to phase out PFOA by the year 2015.
In the meantime, start thinking about alternatives: Try switching to stainless steel -- most chefs agree that it browns foods better than nonstick surfaces.
Cast iron is another great alternative to nonstick. It is extremely durable and can now be purchased seasoned and ready to use (don't use cast iron with corrosive foods like tomatoes). There are also ceramic titanium and porcelain enameled cast iron. Both of these surfaces are very durable, better at browning foods than nonstick coatings, and are dishwasher safe.
If you're thinking about Calphalon, be aware that the nonstick coating used in Simply Calphalon cookware is not Teflon, but is made by ExxonMobil, and uses the same chemical compound as Teflon.
If you can't bring yourself to toss out every Teflon-coated pan in your kitchen, at least manage your use of it carefully by making sure your kitchen is well ventilated and do the following: Never preheat on high; never leave nonstick pans unattended on an open flame or other heat source; don't use metal utensils; wash by hand using nonabrasive cleaners and sponges (no steel wool); don't stack pans; keep pet birds out of the kitchen.
*** Many nutritionists and health professionals now believe that your best choice is porcelain cast iron cookware
3. Drink More Pure Water to Improve Every Facet of Your Health
You’ve heard it repeatedly: make sure you drink at least eight 8-ounce glasses of water per day. The key words are "at least," because, unless you are a child or the size of a child, you need more water than that. The rule of thumb is, for every 50 pounds of body weight you carry, drink one quart of bottled spring or filtered water per day. The average person weighs 150lbs, so they should drink three quarts per day. A 200lb person should drink a full gallon per day. Athletes should drink even more than that. Follow these guidelines and you’ve adopted one of the most crucial health habits.
Our bodies are mostly water, and so this ongoing intake of water is essential to our every function. Drink the appropriate amounts, and everything is much more likely to function at optimal levels. Don’t drink enough water, and over the short term you will experience routine fatigue, dry skin, headaches and constipation; over the longer term, every body function will degrade more quickly. It really is as simple as that.
Things get a bit more complicated in what type of water to drink. Bottled spring water and filtered water are both good options. Do not drink tap water or distilled water.
The spring (not "drinking") water should be bottled in clear polyethylene or glass containers, not the one-gallon plastic (PVC) containers that transfer far too many chemicals into the water. Filtered water can be obtained through low-cost filters, such as those provided by Brita or PUR brands. Another recommendation is the GE Smart Water, which was top rated in Consumer Reports December 2002.
Some tap water should be avoided because it contains chlorine and may contain fluoride, toxic substances that, with ongoing consumption, can have dire consequences for the body. Distilled water should also be avoided because it has the wrong ionization, pH, polarization and oxidation potentials, and can drain your body of necessary minerals. It has been tied to hair loss, which is often associated with certain mineral deficiencies.
Drink water at room temperature if possible, as ice-cold water can harm the delicate lining of your stomach.
Finally, the extensively researched and fascinating book, Your Body's Many Cries for Water should be required reading by all, and definitely belongs on every health care practitioner’s bookshelf.
Beware of distilled water. Distilled water can be dangerous because of the rapid loss of electrolytes (sodium, potassium, chloride) and trace minerals like magnesium, deficiencies of which can cause heart beat irregularities and high blood pressure. Cooking foods in distilled water pulls the minerals out of them and lowers their nutrient value.
Distilled water is an active absorber and when it comes into contact with air, it absorbs carbon dioxide, making it acidic. The more distilled water a person drinks, the higher the body acidity becomes.
According to the U.S. Environmental Protection Agency, "Distilled water, being essentially mineral-free, is very aggressive, in that it tends to dissolve substances with which it is in contact. Notably, carbon dioxide from the air is rapidly absorbed, making the water acidic and even more aggressive. Many metals are dissolved by distilled water."
4. The Hidden Messages in Water by Dr. Masaru Emoto
"Dr. Masaru Emoto was born in Japan and is a graduate of the Yokohama Municipal University and the Open International University as a Doctor of Alternative Medicine. His photographs were first featured in his self-published books Messages from Water 1 and 2. The Hidden Messages in Water was first published in Japan, with over 400,000 copies sold internationally.
What has put Dr. Emoto at the forefront of the study of water is his proof that thoughts and feelings affect physical reality. By producing different focused intentions through written and spoken words and music and literally presenting it to the same water samples, the water appears to "change its expression".
Essentially, Dr. Emoto captured water's 'expressions.' He developed a technique using a very powerful microscope in a very cold room along with high-speed photography, to photograph newly formed crystals of frozen water samples. Not all water samples crystallize however. Water samples from extremely polluted rivers directly seem to express the 'state' the water is in.
Dr. Masaru Emoto discovered that crystals formed in frozen water reveal changes when specific, concentrated thoughts are directed toward them. He found that water from clear springs and water that has been exposed to loving words shows brilliant, complex, and colorful snowflake patterns. In contrast, polluted water, or water exposed to negative thoughts, forms incomplete, asymmetrical patterns with dull colors.
The implications of this research create a new awareness of how we can positively impact the earth and our personal health. The success of his books outside Japan has been remarkable. Dr. Emoto has been called to lecture around the world as a result and has conducted live experiments both in Japan and Europe as well as in the US to show how indeed our thoughts, attitudes, and emotions as humans deeply impact the environment.
Dr. Emotos newest book, The Hidden Messages in Water, further explores his revolutionary research. Since humans and the earth are composed mostly of water, his message is one of personal health, global environmental renewal, and a practical plan for peace that starts with each one of us. The implications of this research create a new awareness of how we can positively impact the earth and our personal health."
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The following little story touched our hearts. My sister Sherry was homeless for a number of years and we didn't even know where she was at times but she told us stories of people reaching out in kindness just when she felt she couldn't go on..... Just something to think about.
JUST DO SOMETHING
By Steve Goodier
http://www.lifesupportsystem.com/books--ebooks.html
I once stopped behind several cars in an intersection. The winter weather was icy cold and a strong artic wind blew relentlessly. Ahead of me a young woman stood alongside the street rubbing her bare hands together and dancing in place to keep warm. Beside her rested a sign that read, "I have a baby and no food." She was obviously crying, likely from the pain of the cold wind. Homeless and unemployed people are a common sight in many of our larger cities, and most motorists drive by without offering assistance. They have no doubt been taught that giving money fosters a dependent lifestyle, or the ready cash may be used to purchase alcoholor another substance rather than the food it was intended for. Like me, they may have been taught that one should give to a local charity or through one's church, as these institutions can help those in need far more effectively.This, of course, is true, but I am reminded of the college students who encountered a homeless man on the sidewalk. One of the students took a couple of dollars from his wallet and handed it to the unfortunate stranger. His friend commented, "Why did you do that? He's just going to spend it on booze or drugs." The student answered,"Yeah…like we're not!"
As I waited for the light to turn, I felt conflicted about that young woman. Whether or not I should give money, she was obviously in need. And whether or not she actually had a baby really didn't seem to matter. I gave up guessing people's motives and analyzing their stories long ago. It was cold. She was cold. And she obviously felt she had to be there. On the other hand, I had no such needs, so I felt conflicted. What should I do? Give her money? What was best?
As I wrestled with these questions, the window rolled down from the car in front of me and a hand shot out holding a warm pair of gloves.The driver took her own gloves off and gave them to the shivering woman. I saw the young woman mouth the words "Thank you" as a broad smile lit up her face. I debated – the driver helped. I wanted to determine the BEST way to assist – she did what she could. I did nothing. She did something. I made myself a pledge that day to always do SOMETHING. Whether it is big or small…just do something. Any something is better than nothing!
Educator Leo Buscaglia said, "Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment,or the smallest act of caring, all of which have the potential to turn a life around." Don't underestimate what you CAN do! Each of us can do something, and the something you do may be more important than you'll ever know.
Remember....... "Your biography becomes your biology".
More... Food For Thought:
"What I recognized is that your biography becomes your biology.....you are one and the same with your life and your history. Events that you have not yet reconciled, haven't forgiven, haven't let go of, are carried as that debt in your cell tissue." Carolyn Myss
Until next time.............Larry & Charlotte Bacon
If you enjoyed the information in this newsletter don't keep us a secret. Please share this with others.
To suscribe to this newsletter send an email to ThePathwaystoHealth@yahoo.com with "subscribe" in the subject line.
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"Let food be your medicine and medicine be your food."
Hippocrates, 400 B.C
The Pathways To Health
Vol. 1 Issue 3
July 14, 2010
~A monthly newsletter with the latest information on wellness, supplementation and nutrition~
Health is an active pursuit not a passive result. Our life today is a direct result of the choices that we made in the past. The purpose of our newsletter is to empower you to make better choices on your journey to health.
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"There are two obstacles to vibrant health and longevity: ignorance and complacency" - World Health Organization
Greetings once again! We have been on the road for most of the last 3 months but we are back. Hope you are blessed by this issue.
Contents
1. Smart food choices for good health and long life ~ 30 Superfoods to help you feel better, gain energy and prevent disease ~ # 3 Salmon
2. More warnings about Teflon
3. More about Antioxidants - The Antioxidant Miracle
4. Most Dangerous Potato Chips
5. Setting Your Outlook
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1. Superfood # 3 - Salmon
Research has determined that foods not only supply the essentials for maintaining good health but also provide an arsenal of compounds to fight disease. Here is #3.
#1 ~ Salmon (and other cold-water fish) ~ Fish, with its omega-3 fatty acids, plays an influential role in preventing and treating a wide range of diseases. For example, research has shown that omega-3 fatty acids can decrease the levels of artery-damaging triglycerides and lower blood pressure readings. Omega-3s prevent platelets in the blood from clumping together and sticking to arterial walls in the form of plaque. If a heart attack does occur, fish eaters are less likely to die from an irregular heart rhythm that may follow the heat attack. Researchers suspect that omega-3s may block the production of inflammatory substances linked to autoimmune diseases like rheumatoid arthritis, lupus and inflammatory bowel diseases. Even more tantalizingly, preliminary reports suggest that omega-3s interact with the fatty layers that surround brain cells and, as fishy as it sounds, may somehow help protect brain cells from the diseases of aging, like Alzheimer's. The richest sources are fish like salmon, lake trout, tuna, herring, mackerel and sardines. Reel in some fish, even canned varieties, at least three times a week.
*Recent research on mercury levels indicates that salmon is your best choice ~ see below.
MERCURY LEVELS BY TYPES OF FISH
A 120-pound person should not consume more than 38.5 micrograms of mercury per week, according to the National Academy of Sciences and the U.S. Environmental Protection Agency. This chart shows how much mercury a person is likely to consume for different types of fish, based on information provided by the U.S. Food and Drug Administration.
Fresh tuna, tuna, Swordfish, Salmon
Weekly consumption 6 oz.
Micrograms of mercury
Fresh Tuna - 68, Tuna - 35, Swordfish - 170, Salmon - 6.46
2. Chemical Compound in Dupont's Teflon a Likely Carcinogen
By Juliet Eilperin Washington Post Staff Writer Wednesday, June 29, 2005;
The Environmental Protection Agency's own scientific advisory panel has identified perfluorooctanoic acid, a chemical compound used to make Teflon, as a "likely carcinogen" in a report it plans to submit to the agency next month.
The draft report, which EPA posted on its Web site yesterday, is significant because it could prompt agency officials to regulate the processing agent -- known as PFOA or C-8 -- for the first time. Until now, the EPA has classified PFOA as a "suggested" carcinogen, which requires fewer health precautions.
The EPA is in the midst of a major investigation into how the compound, which is used to make stain- and stick-resistant surfaces and materials for products including Gore-Tex fabrics and pizza boxes, gets into consumers' blood and whether it affects their health. It is also seeking millions of dollars in fines from DuPont Co., which makes PFOA in Parkersburg, W.Va., on the grounds that the chemical giant failed for 20 years to report possible health and environmental problems linked to the compound.
The scientific advisory panel, whose 17 members will discuss the draft assessment on July 6 before forwarding it to the agency, does not draw conclusions on whether using products made with PFOA, such as nonstick pans, poses a cancer risk. Instead, it says that the fact that animal studies have identified four different kinds of tumors in both male and female rats and mice that had been exposed to the compound convinced a majority of its members that it is a likely carcinogen.
Environmental Working Group Senior Vice President Richard Wiles, whose advocacy organization has urged the EPA to regulate the compound, called the panel's findings "huge."
"What this report says is they need to take action," Wiles said, adding that officials are now required to conduct a cancer-risk assessment of PFOA. "At least we have a shot now at protecting the public health."
EPA spokeswoman Eryn Witcher said yesterday that she could not comment in detail on how the panel's report would affect the agency's risk-assessment process, but she noted that EPA Administrator Stephen L. Johnson will take its conclusions into account.
"This administration and Administrator Johnson have focused on ensuring the best scientific data is used in an open process," Witcher said.
DuPont, which settled a class-action lawsuit brought by residents living near its Parkersburg plant last year for $300 million, has consistently maintained that it has met all federal reporting requirements and that PFOA does not pose a serious health threat. Yesterday, company spokesman R. Clifton Webb said DuPont's studies on its workers suggest that there is no connection between the compound and cancer.
"Based on an evaluation of human health and toxicology studies, DuPont believes that the weight of evidence suggests that PFOA exposure does not cause cancer in humans and does not pose a health risk to the general public," Webb said. "To date, no human health effects are known to be caused by PFOA, even in workers who have significantly higher exposure levels than the general population."
© 2005 The Washington Post Company
3. The Antioxidant Miracle: Put Lipoic Acid, Pycnogenol, and Vitamins E and C to Work for You
Healthy aging and disease prevention by antioxidant nutrition is increasingly a subject of academic and public health interest and research. In the book "The Antioxidant Miracle" Packer Colman wrote:
"More than 70% of Americans will die prematurely from diseases caused by or compounded by a deficiency of antioxidants."
We rust, we age, just like a car when it does not have a good coat of paint on it...except for us we don't need paint on us, we need to consume antioxidants to reduce oxidative stress. Oxidative stress causes damage to cells and damage to DNA so it is important to slow the process down. You paint your car to protect it. Consider the following when deciding how to best protect the only body you have...
What is an antioxidant? Antioxidants act as cell protectors. Oxygen, an essential element for life, can create damaging by-products during normal cellular metabollism. Antioxidants conteract these cellular by-products called free radicals and bind with them before they can cause damage. If left unchecked, free radicals may cause heart damage, cancer, cataracts and a weakened immune system.
How important are antioxidants? The following is provided by the National Cancer Institute.
Studies show that diets high in antioxidants or antioxidant supplements reduce cancer death rates, cold and flu infections and protect against atherosclerosis, heart disease and cataracts. They improve immune system function and may even delay some of the effects of aging. This is probably due to their ability to intercept and extinguish free radicals.
What antioxidants do? An antioxidant is a substance which gives up electrons easily so it can neutralize oxidants, including free radicals. Unfortunately, these protective systems may not always be adequate when the system becomes overloaded and weakened with free radicals.
What are Free Radicals? When the antioxidant systems of the body are overwhelmed, free radicals stabilize themselves by stealing electrons from chemically stable compounds, often causing the generation of more free radicals which react further with other compounds, causing yet more damage. These split second chain reactions spread throughout the body, attacking vulnerable sites in the cells and causing damage that can result in chronic disease.
Free radical damage - Free radical attacks on DNA, which is the genetic material of the cells, cause cells to die or mutate and possibly become cancerous. Free radicals may be involved in cancers of the lungs, cervix, skin, stomach, prostate, colon and esophagus.
Free radicals also attack blood fats which may lead to heart and blood vessel disease. When the LDL type of cholesterol reacts with free radicals it becomes damaged and this may lead to atherosclerosis. Unless LDL cholesterol becomes damaged it does not seem to be harmful. Thus the damaging of LDL cholesterol is a critical link between high blood cholesterol and the build-up of vessel-blocking plaques.
Atherosclerosis is the major cause of hardening of the arteries and therefore of heart attacks. Levels of another type of cholesterol, known as HDL cholesterol, which may protect against cardiovascular disease, may be lowered by free radical activity. Free radicals can also damage cellular enzymes. The processes which depend on these enzymes slow or stop, leading to cell damage and death. Dormant enzymes can also be activated and this can result in tissue damage.
Cells contain components called mitochondria which are responsible for respiration and energy production. Free radicals can damage mitochondria, affecting the ability of the cell to produce the energy it needs to function. Substances which are toxic to nerves can also be released by free radicals, leading to nerve and brain damage, such as that seen in Parkinson's disease. Free radicals may be involved in the loss of transparency of the lenses of the eye, leading to cataracts and macular degeneration.
Free radicals may be involved in the inflammatory response seen in rheumatoid
arthritis and asthma. Free radicals may also damage sperm causing infertility and birth defects. They may also be involved in ulcers and other digestive tract disorders, liver damage and reduced resistance to infection and disease.
Reducing free radical damage - Damage from free radicals can be minimized by eating a diet of foods rich in antioxidant. There are many powerful antioxidant compounds in foods which can strengthen the body's defense systems. Individual levels of antioxidants depend on many factors including lifestyle, state of health, diet and heredity. People vary in their ability to absorb and metabolize different antioxidants, just as they do in the case of other nutrients.
With diseases where prevention is most important, it may be too late to reverse the adverse effects of free radical damage once susceptible people are identified. Several tests are being developed to measure oxidantive stress. Such tests might establish the doses of antioxidant necessary to provide protection in individuals.
Antioxidants and the aging process - Evidence indicating that free radicals are an underlying cause of aging is growing, as the biological markers of the process are the same as those caused by free radical damage. The mitochondria are where most of the oxygen reactions in the cell occur and they may be the most susceptible to damage by free radicals. It has been suggested that the rate of damage, and therefore aging, in mitochondria may determine how long a person lives.
The ability of antioxidants to reduce this damage explains their possible role in slowing the aging process. Due to their effects on mitochondria and other elements such as cell membranes and genetic material, free radicals may aggravate the breakdown and sagging of tissues and deterioration of bodily organs involved in the aging process. Many diseases commonly associated with aging, including cancer, heart disease and psychological disorders, appear to be prevented or improved by increasing intake of antioxidants.
High levels of antioxidants also increase the effectiveness of the immune system, making older people less susceptible to life-threatening infections.
Experiments with aging animals show that the effectiveness of the body's antioxidant system decreases with age, possibly because of reduced dietary intake, absorption or increased nutrient needs. A steady supply of antioxidant vitamins and minerals should enhance the body's natural defense mechanisms and improve the quality and length of life.
Antioxidant supplements - Research shows that the protective effects of antioxidant vitamins occur when they are taken at doses much higher than the RDAs. Studies which look at the anticancer effects of vitamin C often use doses of around 1000 mg. This is the amount in 14 oranges. Studies looking at the heart protective effects of vitamin E have used doses of 800 IU (536 mg alpha TE). This is the amount in around eight cups of sunflower seeds. Those who regularly eat five to nine large servings of fruit and vegetables every day may be able to get enough vitamin C and beta carotene, but a large amount of high fat vitamin E-rich foods would be necessary to reach the levels that have been used to show protective effects. Aside from antioxidant vitamins and minerals, there are several other types of antioxidants available both in foods and supplements. Many of these belong to a family of plant chemicals called flavonoids. They include cayenne or chilli pepper (Capsicum annuum), ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa), ginkgo (Ginkgo biloba) and bilberry (Vaccinium myrtillus).
"Free radicals can attack and damage every component of your body's cells, including the genetic instruction material called DNA. Free radicals attack your cells an estimated 10,000 times every day and can lead to premature aging. Each of your cells has become, in effect, a "wellness war zone." If your body cannot adequately protect itself again free radicals, oxidative stress will result."
If you would like to learn more about the antioxidant product that we use and recommend please contact us at this email or call us at 530 263-3413.
4. Most Dangerous Potato Chips To Eat
Public knowledge of the serious dangers found in potato chips may finally be surfacing. The California-based Environmental Law Foundation (ELF) has filed notices with the state's attorney general against potato chip manufacturers:
•Lay's potato chip maker PepsiCo Inc.
•Pringles maker Proctor & Gamble Co.
•Cape Cod potato chip parent Lance Inc.
•Kettle Chips maker Kettle Foods Inc.
... that would require them to place labels on their products warning consumers about the high levels of acrylamide found inside. Acrylamide is formed when starchy foods are baked or fried at high temperatures and is considered a cancer-causing chemical by the Office of Environmental Health Hazard Assessment.
Manufacturers who sell their products without such warnings are in violation of California law, California Proposition 65.
The attorney general's office has 60 days to decide to pursue the case; if the state declines, the ELF will file lawsuits against the companies.
What Do the Chip Makers Have to Say?
The reaction from the chip makers was on the defensive ... though the Food and Drug Administration's (FDA) wavering position on the dangers of acrylamide certainly doesn't help.
Perhaps the FDA should review the report developed by the ELF that listed just how far various chip brands exceeded the state's required warning levels for acrylamide. The offenders include:
•Cape Cod Robust Russet: 910 times
•Kettle Chips (lightly salted): 505 times
•Kettle Chips (honey dijon): 495 times
•Pringles Snack Stacks (pizza-flavored): 170 times
•Lay's Baked: 150 times
To learn more click below:
Reuters
Remember....... "Your biography becomes your biology".
SETTING YOUR OUTLOOK
A man who fell off a skyscraper was heard to say as he passed the 12th
floor, "So far, so good!" One might say he was an optimist.
I believe in optimism. I believe that there is great power in an
optimistic attitude, especially when it is grounded in reality.
The late Brian Johnston, a well-known British broadcaster,
demonstrated the power of an optimistic outlook. He delighted millions
of listeners with his radio programs. He was also a top-class cricket
commentator and enthusiast for the game. He once said, "I am a great
optimist. Every time I go to a cricket match, I think it is going to
be the best game I have ever seen. Of course, it never is, but what
pleasure it gives me in anticipation!"
Is he simply playing silly mind games? I don't think so. Imagine how
much more we might enjoy a meal, a book, an outing, a concert, a
holiday -- if we think these just may be the best we have ever
experienced! A strong, positive outlook can make all the difference.
The poet writes:
"One ship sails east, the other west
On the self-same winds that blow.
'Tis the set of the sails and not the gales
That determines the way she goes."
Set your mental outlook to always expect the best. You will often get
exactly what you expect! And even if you don't, you will still get to
enjoy the pleasure of anticipation.
__________
This reading is found in Steve Goodier's popular book
TOUCHING MOMENTS
60-second readings that touch the mind and heart.
http://lifesupportsystem.com/toucmom.html
More... Food For Thought:
"Wherever you turn, you can find someone who needs you. Even if it is a little thing, do something for which there is no pay but the privilege of doing it. Remember, you don't live in a world all of your own." -- Albert Schweitzer
Until next time.............Larry & Charlotte Bacon
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The Pathways To Health
Vol. 1 Issue 2
March - 2010
~A monthly newsletter with the latest information on wellness, supplementation and nutrition~
Health is an active pursuit not a passive result. Our life today is a direct result of the choices that we made in the past. The purpose of our newsletter is to empower you to make better choices on your journey to health.
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Food for thought: "All that mankind needs for health is provided by God in nature. The challenge for science is to find it." Parecelsus - Father of Pharmacology
Contents
1. Smart food choices for good health and long life ~ 30 Superfoods to help you feel better, gain energy and prevent disease ~ # 2 Blueberries
2. PMS Remedies - Spring-Clean Your Body
3. More About Phytochemicals
4. Foods That Help You Sleep
5. Top 20 Antioxidant-rich Foods
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1. Superfood # 2 ~ Blueberries
These foods can help you slow aging, prevent disease and boost immunity. Please note: We will feature a different superfood in each newsletter. They are not in any order of importance.
Even the National Institute of Health (NIH) is getting excited about blueberries, with a recent headline "Blueberries: New Thrills for Those Over the Hill". The press release described some research that potentially showed substances in blueberries could reverse some age-related impairments in both memory and motor coordination. The research is reported in the September 15, 1999, issue of the Journal of Neuroscience Vol. 19, No. 18, pp. 8114-8121.Despite their small size, blueberries are one of the most potent antidotes for oxidative stress, the process that ages you. Blueberry's contain phytochemicals. Phytochemical is the name for substances present in foods (particularly fruits and vegetables) that may have beneficial properties. The NIH studies showed that the phytochemicals present in blueberries, strawberries, and spinach may have properties that increase cell membrane fluidity, allowing important nutrients and chemical signals to pass in and out of the cell, thereby reducing inflammatory processes in tissues.Phytochemicals in blueberries have shown healthful properties in other research. The specific phytochemical important in blueberries appears to be anthocyanin. Anthocyanin extracts are being researched as a possible way to treat circulatory insufficiency of the legs and appear to protect capillaries and decrease platelet aggregation, which is linked to blood clot formation. It is thought that the effects are due to the anthocyanin.We do know anti-oxidants are very important to reducing the impact of aging, and blueberries are one of the best sources. Blueberries appear to be like cranberries in helping to prevent urinary tract infections. Blueberries may reduce diarrhea in cases where it is caused by bacteria. Blueberries apparently contain antibacterial agents. Studies show that anthocyanins may also strengthen eyesight.
Blue berries help your brain maintain it's ability to produce dopomine, a chemical crucial for memory, coordination and feelings of well being. Recent research found that blueberries prevented the growth of cancer cells in test tubes.Storage tips:Don't wash your blueberries until you are ready to use them.Fresh berries should be stored covered in the refrigerator and should last up to 10 days. Discard if mold appears. Freezing your blueberries is a great way to enjoy your fruit throughout the year. After you buy fresh blueberries, place them in a single layer on a cookie sheet. Besure to not wash the blueberries before freezing. After they are frozen, transfer to an airtight plastic bag or freezer container and store. When you are ready to use your blueberries, take them out and wash prior to using.
A good source of frozen blueberries is Trader Joe's or Costco. We found frozen organic blueberries at Costco on our last visit.ENJOY!
Treat yourself to a delicious Glycolean Blueberry Shake: 1 serving
1/4 cup or more of blueberries1 cup soy milk or water3 ice cubes1 serving soy protein shake ( *** We use the vanilla GlycoLean Shake from Mannatech)Make sure you wash your blueberries, throw everything in a blender, andgo for it. Strawberries can be a great addition. We find that if you add the shake powder to the blender first, then add the milk, it mixes much better.*** If you would like to learn more about the GlycoLean Shake from Mannatech and how to purchase it at discount prices please contact us.
2. PMS Remedies - Spring-Clean Your Body
According to Christiane Northrup, MD, author of Women's Bodies, Women's Wisdom there are some whole-body approaches that you can take to help with PMS. Cut refined carbs, such as white bread, white rice, pasta and sweets. Processed carbs quickly release sugar into the bloodstream, causing an increase in insulin, which slows the gastrointestinal system and causing bloating. These carbs may also increase cramping, as do dairy products. Get enough calcium and magnesium. Both of these minerals help with cramps. (Make certain that the calcium/magnesium supplements you are using are in a food form matrix that can be easily utilized by the body) Eat "good" fats. The omega-3 fatty acids in salmon, tuna, sardines, walnuts, wheat germ and flaxseed oils lift your mood. Scientist believe they influence the brain's use of the get-happy chemical, serotinin. Go natural. Raspberry-leaf tea can ease cramps.
How about a spring-clean for your body? Traditional chinese medicine holds that the perfect time to change your diet and detox your system is spring - the season of renewal. The theory is that eating certain fruits, vegetables or spices will help your body rid itself of toxins and in turn increase your energy and sense of vitality and well-being. According to Harriet Beinfield, author of "Between Heaven and Earth: A Guide to Chinese Medicine", the foods to get include blueberries, strawberries, cherries, pineapples, garlic, asparagus, sugar snap peas, baby string beans, beets and mushrooms. Try to eat at least two servings a day from this list.
3. More About Phytochemicals
A phytochemical is a natural bioactive, non-nutritive compound found in plant foods that works with nutrients and dietary fiber to protect us from a variety of diseases. Research suggest that phytochemicals working together with nutrients found in fruits, vegetables and nuts, may help slow the aging process and reduce the risk of many diseases, including cancer, heart disease, stroke, hypertension, diabetes, cataracts and osteoporosis. Phytochemicals actually "fight" to protect and improve your health. "Phyto" is a Greek word that means "plant" and phytochemicals are usually related to plant pigments. So, fruits and vegetables that are blessed with the brightest colors generally contain the most phytochemicals and the most nutrients.
A caveat here is to beware of most of the fruits and vegetables in your local grocery store. They may not contain an abundance of phytochemicals. Even though they may be colorful and appear to be ripe, in reality, they have probably been picked green, stored and even gassed until they begin to turn color. The wonderfully fragrant and delicious taste of a freshly picked from the vine, ripe tomato is a combination of phytonutrients. How do you like the flavor of store-bought tomatoes? This is a huge reason for growing your own or at least patronizing your local farmer’s market.
4. Foods That Help You Sleep (from Ask Dr. Sears)
What you eat affects how you sleep. One of the keys to a restful night's sleep is to get your brain calmed rather than revved up. Some foods contribute to restful sleep; other foods keep you awake. We call them sleepers and wakers. Sleepers are tryptophan-containing foods, because tryptophan is the amino acid that the body uses to make serotonin, the neurotransmitter that slows down nerve traffic so your brain isn't so busy. Wakers are foods that stimulate neurochemicals that perk up the brain.
Tryptophan is a precursor of the sleep-inducing substances serotonin and melatonin. This means tryptophan is the raw material that the brain uses to build these relaxing neurotransmitters. Making more tryptophan available, either by eating foods that contain this substance or by seeing to it that more tryptophan gets to the brain, will help to make you sleepy. On the other hand, nutrients that make tryptophan less available can disturb sleep.
Eating carbohydrates with tryptophan-containing foods makes this calming amino acid more available to the brain. A high carbohydrate meal stimulates the release of insulin, which helps clear from the bloodstream those amino acids that compete with tryptophan, allowing more of this natural sleep-inducing amino acid to enter the brain and manufacture sleep- inducing substances, such as serotonin and melatonin. Eating a high-protein meal without accompanying carbohydrates may keep you awake, since protein-rich foods also contain the amino acid, tyrosine, which perks up the brain.
To understand how tryptophan and carbohydrates work together to relax you, picture the various amino acids from protein foods as passengers on a bus. A busload containing tryptophan and tyrosine arrives at the brain cells. If more tyrosine "passengers" get off the bus and enter the brain cells, neuroactivity will rev up. If more tryptophan amino acids get off the bus, the brain will calm down. Along comes some insulin which has been stalking carbohydrates in the bloodstream. Insulin keeps the tyrosine amino acids on the bus, allowing the brain-calming tryptophan effect to be higher than the effect of the brain-revving tyrosine.
You can take advantage of this biochemical quirk by choosing protein or carbohydrate-rich meals, depending on whether you want to perk up or slow down your brain. For students and working adults, high protein, medium-carbohydrate meals are best eaten for breakfast and lunch. For dinner and bedtime snacks, eat a meal or snack that is high in complex carbohydrates, with a small amount of protein that contains just enough tryptophan to relax the brain. An all-carbohydrate snack, especially one high in junk sugars, is less likely to help you sleep. You'll miss out on the sleep-inducing effects of tryptophan, and you may set off the roller-coaster effect of plummeting blood sugar followed by the release of stress hormones that will keep you awake. The best bedtime snack is one that has both complex carbohydrates and protein, and perhaps some calcium. Calcium helps the brain use the tryptophan to manufacture melatonin. This explains why dairy products, which contain both tryptophan and calcium, are one of the top sleep-inducing foods.
SNOOZE FOODS
These are foods high in the sleep-inducing amino acid tryptophan:
Dairy products: cottage cheese, cheese, milk
Soy products: soy milk, tofu, soybean nuts
Seafood, Meats, Poultry, Whole grains, Beans, Rice, Hummus, Lentils, Hazelnuts, Peanuts, Eggs, sesame seeds, sunflower seeds
BEST BEDTIME SNACKS
Foods that are high in carbohydrates and calcium, and medium-to-low in protein also make ideal sleep-inducing bedtime snacks. Some examples:
apple pie and ice cream (my favorite)
whole-grain cereal with milk
hazelnuts and tofu
oatmeal and raisin cookies and a glass of milk
peanut butter sandwich, ground sesame seeds (It takes around one hour for the tryptophan in the foods to reach the brain, so don't wait until right before bedtime to have your snack.)
BEST DINNERS FOR SLEEP
Meals that are high in carbohydrates and low-to-medium in protein will help you relax in the evening and set you up for a good night's sleep. Try the following "dinners for sleep":
pasta with parmesan cheese
scrambled eggs and cheese
tofu stir-fry
hummus with whole wheat pita bread
seafood, pasta, and cottage cheese
meats and poultry with veggies
tuna salad sandwich
chili with beans, not spicy
sesame seeds (rich in tryptophan) sprinkled on salad with tuna chunks, and whole wheat crackers
Lighter meals are more likely to give you a restful night's sleep. High-fat meals and large servings prolong the work your digestive system needs to do, and all the gas production and rumblings may keep you awake. Some people find that highly-seasoned foods (e.g., hot peppers and garlic) interfere with sleep, especially if you suffer from heartburn. (See gastroesophageal reflux). Going to bed with a full stomach does not, for most people, promote a restful night's sleep. While you may fall asleep faster, all the intestinal work required to digest a big meal is likely to cause frequent waking and a poorer quality of sleep. Eat your evening meal early.
Heed the sleep wisdom: "Don't dine after nine."
FOODS THAT KEEP YOU AWAKE
Caffeine-containing foods top the list of foods that wake you up. Here's why:
As a stimulant, caffeine speeds up the action of not only the nervous system, but of other major body systems, too. Within fifteen minutes of downing a cup of coffee, the level of adrenaline in your blood rises, which triggers an increase in heart rate, breathing rate, urinary output, and production of stomach acids. Basically, caffeine's effects are the reverse of what you want to happen as you go to sleep.
Caffeine also prompts adrenal hormones to release sugar stored in the liver, which stimulates sugar cravings to replenish the stores. Caffeine heightens the roller coaster effect of blood sugar swings, producing a quick high after a morning cup of coffee, followed by a downturn in the afternoon.
Caffeine's effects in the body are sort of like the law of gravity: what goes up must come down. The morning jolt is often followed by afternoon doldrums. Caffeine also makes it difficult to sleep well.
Know your caffeine quota. Some persons are more caffeine-sensitive than others. Many adults can take up to 250 milligrams of caffeine a day (the average amount in 21/2 cups of coffee) and experience no sleep problems. Others get jitters after one cola.
Time your caffeine boost. For most people, the effects of caffeine wear off within six hours, so coffee in the morning will usually not interfere with sleep in the evening. Caffeine-containing beverages at lunch may not affect your sleep, but coffee, tea, or cola in the evening is likely to keep you awake.
CAFFEINE AND KIDS
Many school-age children get squirrelly following a jolt of caffeine-containing cola. Kids who are already hyperactive may be bouncing off walls following a caffeine jolt. Best to limit children's caffeine consumption to less than 50 milligrams a day, no more than one 12-ounce cola. Avoid beverages that have added caffeine, touted for their energy-boosting effects. Children should not be exposed to the addicting effects of to the caffeine buzz.
Know what foods contain the most caffeine. As you can see from the chart, coffee, colas, and tea rank highest in caffeine content.
FOOD
CAFFEINE (mg.)
coffee, brewed, 6 ounces ~ 105mg.
coffee, instant, 6 ounces ~ 55mg.
Mountain Dew, 12 ounces ~ 55mg.
Colas, 12 ounces ~ 35-45mg.
Tea, 6 ounces ~ 35mg.
Contrary to what we are led to believe, chocolate is not high in caffeine. Two chocolate chip cookies may contain less than 5 milligrams of caffeine, a packet of cocoa mix contains 5 milligrams, and one chocolate candy bar contains around 10 milligrams. In fact, many people find chocolate desserts that also contain dairy products to actually be a sleep inducer because of the combination of tryptophan and carbohydrates.
To get the taste of tea with less of a caffeine jolt, recycle the tea bag. Discard the first cup of tea made from the tea bag, which contains the most caffeine, and make another cup. Also, don't squeeze the tea out of the tea bag, as these drops of tea contain more caffeine. Try grain-based hot beverages and caffeine-free herbal teas as alternatives to coffee and tea.
Some over-the-counter cold and headache remedies are high in caffeine. Check the label or ask the pharmacist, especially if you are a caffeine-sensitive person.
5. Top 20 antioxidant-rich foods - From E Health Sciences Alert
What is an antioxidant? Antioxidants act as cell protectors. Oxygen, an essential element for life, can create damaging by-products during normal cellular metabollism. Antioxidants conteract these cellular by-products called free radicals and bind with them before they can cause damage. If left unchecked, free radicals may cause heart damage, cancer, cataracts and a weak immune system.
Last month, a team of USDA nutritionists published a study in the Journal of Agricultural and Food Chemistry [J Agric Food Chem. 2004 Jun 16;52(12):4026-37]. The title: "Lipophilic and hydrophilic antioxidant capacities of common foods in the United States." Snappy title. But perhaps a more descriptive title would be "Top 20 antioxidant-rich foods."
The USDA nutritionists examined more than 100 different kinds of fruits, vegetables, nuts, spices, cereals and other foods. Using an analysis method called the oxygen radical absorbance capacity (ORAC(FL)), they were able to detect the lipid soluble (lipophilic) and water soluble (hydrophilic) antioxidant capacities of the food samples.
They also singled out certain foods to test the impact from two different processing methods: cooking and peeling.
Starting at the bottom
The results weren't altogether surprising: Fruits, vegetables and beans claimed nearly all the spots in the Top 20. We'll start with the lower ten, counting backwards.
20. Gala apples
19. Plums
18. Black beans (dried)
17. Russet potatoes (cooked)
16. Black plums
15. Sweet cherries
14. Pecans
13. Granny Smith apples
12. Red delicious apples
11. Strawberries
If there's a surprise here, it's that strawberries - known for their high antioxidant content - just missed the top ten.
Cream of the crop
When I began reading the USDA study, I tried to guess the number one antioxidant food before looking at the list. I guessed "blueberries," and I was close, but not quite on the money. Here's the Top 10:
10. Raspberries
9. Prunes
8. Blackberries
7. Artichokes (cooked)
6. Cranberries
5. Blueberries (cultivated)
4. Pinto beans
3. Red kidney beans
2. Blueberries (wild)
And the number one antioxidant-rich food:
1. Small red beans (dried)
Small red beans! Who knew? The small red bean looks like a kidney bean - same color and shape - except that it's (you guessed it) smaller. It's sometimes identified as a Mexican red bean, but it's grown only in Washington, Idaho, and Alberta, Canada.
To cook, or not to cook...
The USDA list is very useful, but it's important to remember that the best way to get your antioxidants is not to eat heaping bowls of dried small red beans each day, but rather to eat a wide variety of antioxidant-rich foods. That way you'll also get other useful nutrients, such as ellagitannin; a substance that has been shown to help prevent the growth of cancerous cells and is found in raspberries and strawberries. And when you eat pecans you'll add copper and potassium to your diet. Pinto and kidney beans are good sources of folate (sometimes called vitamin B-9), which may help lower homocysteine levels. And blueberries deliver a chemical called anthocyanins that has been shown to help protect brain cells. As you might imagine, most antioxidant foods lose some of their antioxidant capacities in processing. (The most notable exception is the tomato; the antioxidant lycopene is enhanced by cooking.)
Ronald L. Prior (one of the study co-authors) told Health Day News that "fresh" is the unsurprising best choice over frozen, cooked or otherwise processed. So while blueberry pie may seem like a somewhat healthy treat, it can't begin to compare with a bowl of blueberries, picked fresh from the meadow.
***If you would like to learn more about the antioxidant product that we use send an email to PathwaysToHealing@yahoo.com with "Antioxidant" in the subject line
Remember....... "Your biography becomes your biology".
More... Food For Thought:
"What I recognized is that your biography becomes your biology.....you are one and the same with your life and your history. Events that you have not yet reconciled, haven't forgiven, haven't let go of, are carried as that debt in your cell tissue."
Caroline Myss
Caroline Myss books, CD's and programs are available at Sounds True
Until next time.............Larry & Charlotte Bacon
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Pathways to Health
Vol. 1 ~ Issue 1
February - 2010
~A monthly newsletter with the latest information on health & wellness; including nutrition, alternative therapies and the mind, body, spirit connection~
Health is an active pursuit, not a passive result. Our life today is a direct result of the choices that we made in the past. The purpose of our newsletter is to empower you to make better choices on your journey to health.
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"When HEALTH is absent, Wisdom cannot reveal itself, Art cannot become manifest, Strength cannot be exerted, Wealth is useless and Reason is powerless." -- Herophiles 300BC --
Contents
1. Smart food choices for good health and long life ~ 30 Superfoods to help you feel better, gain energy and prevent disease ~ # 5 Apples
2. White Flour Warning
3. Xylitol - An Amazing Discovery For Health
4. January is National Oatmeal Month
5. Awe
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1. Superfood # 5 Apples
Apples are a treasure trove of nutrition. A medium sized apple, about the size of a tennis ball contains only 81 calories, almost no fat and 5 grams of fiber. That's 20% of the recommended daily fiber intake.
Apples contain both types of fiber needed to keep the digestive system healthy and functioning - soluble and insoluble. Pectin, the soluble fiber in apples, lubricates the colon, helping to ease the elimination of wastes. Pectin also helps to prevent cholesterol buildup in the lining of blood vessel walls and moderates blood sugar. The insoluble fiber in apples, mainly in the skin, provides bulk in the digestive tract, helping to bulk up and move food quickly through the intestines.
Recent studies suggest that regularly eating apples reduces the risk of stroke and chances of dying from a heart attack. This is most likely due to the flavonoids contained in apples.
In recent years several studies have indicated that apple consumption may be linked to reduced cancer risk. A 2001 Mayo Clinic study indicated that quercetin, a flavonoid abundant in apples, helps prevent the growth of prostate cancer cells. A Cornell University study indicated phytochemicals in the skin of an apple inhibited the reproduction of colon cancer cells by 43 percent. The National Cancer Institute has reported that food containing flavonoids, like those found in apples, may reduce the risk of lung cancer by as much as 50 percent.
In addition, apples contain hefty amounts of boron, a mineral believed to boost alertness and help curb calcium losses that lead to osteoporosis. So, have you had your apple today?
Do you know about the 3-Apple-A-Day-Plan? It seems a group of people who were attending a Gold's Gym in Wanatchee, WA were in a fitness contest. As a way of adding more fruits and vegetables to their eating plan they began eating an apple before every meal. The rest is history.
346 people lost 6,126 pounds in 12 weeks! To learn more about the apple and their eating plan visit this website: http://www.3appleplan.com/
2. White Flour Warning!
By: Mike Adams
White flour contains diabetes-causing contaminant alloxan. You may want to think twice before eating your next sandwich on white bread. Studies show that alloxan, the chemical that makes white flour look "clean" and "beautiful," destroys the beta cells of the pancreas. That's right; you may be devastating your pancreas and putting yourself at risk for diabetes, all for the sake of eating "beautiful" flour. Is it worth it?
Scientists have known of the alloxan-diabetes connection for years; in fact, researchers who are studying diabetes commonly use the chemical to induce the disorder in lab animals. In the research sense, giving alloxan to an animal is similar to injecting that animal with a deadly virus, as both alloxan and the virus are being used specifically to cause illness. Every day, consumers ingest foods made with alloxan-contaminated flour. Would they just as willingly consume foods tainted with a deadly virus? Unless they had a death wish, they probably would not. Unfortunately, most consumers are unaware of alloxan and its potentially fatal link to diabetes because these facts are not well publicized by the food industry.
How does alloxan cause diabetes? According to Dr. Hari Sharma's Freedom from Disease, the uric acid derivative initiates free radical damage to DNA in the beta cells of the pancreas, causing the cells to malfunction and die. When these beta cells fail to operate normally, they no longer produce enough insulin, or in other words, they cause one variety of adult-onset type 2 diabetes. Alloxan's harmful effects on the pancreas are so severe that the Textbook of Natural Medicine calls the chemical "a potent beta-cell toxin." However, even though the toxic effect of alloxan is common scientific knowledge in the research community, the FDA still allows companies to use it when processing foods we ingest.
The FDA and the white flour industry could counter-argue that, if alloxan were to cause diabetes, a higher proportion of Americans would be diabetic. After all, more consumers consume white flour on a regular basis than are actually diabetic. This point is valid, but it does not disprove the alloxan-diabetes connection. While alloxan is one cause of adult-onset type 2 diabetes, it is of course not the only cause. As the Textbook of Natural Medicine states, "current theory suggests an hereditary beta-cell predisposition to injury coupled with some defect in tissue regeneration capacity" may be a key cause. For alloxan to cause injury to an individual's beta cells, the individual must have the genetic susceptibility to injury. This is similar to the connection between high-cholesterol foods and heart disease. Eating high-cholesterol foods causes heart disease, especially in people who have family histories of heart disease. The link between alloxan and diabetes is as clear and solid as the link between cholesterol and heart disease.
3. Xylitol - An Amazing Discovery for Health
A healthy, natural sweetener
Pure Xylitol is a white crystalline substance that looks and tastes like sugar. It is a naturally occurring 5-carbon sugar alcohol found in many fruits and vegetables and produced in small amounts by the human body. For commercial use, it is manufactured from xylan hemicellulose sources such as Birch trees, cane bagasse and corn cobs/stalks. It is the sweetest of the polyols with the same sweetness as sugar (sucrose) but with 40% fewer calories and none of the negative tooth decay or insulin release effects of sugar.
Classified on labels as a carbohydrate, Xylitol has been used in foods since the 1960's and is approved in the U.S. as a food additive in unlimited quantity for foods with special dietary purposes and is safe for use by those with diabetes or hypoglycemia.
Over 25 years of clinical testing confirms that Xylitol is the best sweetener for teeth. Sugarfree chewing gums and candies made with this sweetener have already received official endorsements from six national dental associations.
Health Benefits:
1. Xylitol is one of bacteria's natural enemies. When certain harmful bacteria enter the body, they attach to the membranes of the nose and throat. They begin to culture and grow, causing infection and sickness.
When exposed to Xylitol (specifically Strep pneumo and H Flu), these harmful bacteria lose their ability to adhere to infected membranes and are not able to grow. Unlike most antibiotics, which kill the majority of bacteria and leave the resistant "super bacteria" behind, Xylitol merely flushes harmful bacteria away.
2. Significant dental benefits. These benefits have been confirmed in numerous field studies conducted throughout the world and has lead to official endorsements by the dental associations in Finland, Norway, Sweden, England, Ireland, Estonia and the Netherlands of products containing high levels of this sweetener.
Xylitol has been clinically proven to:
•Fight and lessen the occurrence of Inner Ear and Sinus Infection
•Fight and Reduce Plaque
•Fight Cavities
•Reduces the secretion of Plaque Acids
•Facilitate the Remineralization of Tooth Enamel
Xylitol is also:
Recommended by Dentists, Medical Doctors, Periodontists, Pediatricians and many health organizations and health professionals worldwide.
Recommended as a sweetener for diabetics and people with hypoglycemia. It has a LOW GLYCEMIC INDEX (7) and has little effect on blood sugar levels.
Recommended as a natural replacement for fluoride. Clinical studies show that Xylitol helps reduce cavities up to 80%. It reduces plaque and allows fluoride to more easily penetrate teeth.
To learn more about Xylitol visit this website: https://www.xlear.com/xylitol/
4. January is National Oatmeal Month!
~ A month late but, oh, well, it's always a good time for oatmeal.
On these cold winter mornings nothing is as comforting as a bowl of hot oatmeal. Oatmeal received the first approved health claim for food issued by the FDA. "Diets low in saturated fat and cholesterol, that include soluble fiber from oatmeal may reduce the risk of heart disease."
Oatmeal contains more protein, calcium, iron, magnesium, zinc, copper, manganese, thiamine, folate and vitamin E per gram than other whole grains. It's high in fiber, both soluble and insoluble. Beta glucan, the soluble fiber in oatmeal has been proven to reduce LDL (bad) cholesterol levels. Oats contain soluble fiber that actively binds with and helps removes excess cholesterol which can clog your arteries and lead to heart disease. Researchers compair oats to "tiny sponges that pick up cholesterol and carry it out of the body".
Oatmeal helps to maintain blood glucose levels. The soluble fiber in oatmeal slows the rate of glucose absorption into the bloodstream. This is especially important for people with diabetes.
A recent study also found that when adults whose hypertension was controlled by medication ate enough oatmeal and oat cereal every day to obtain 11.68 grams of oat fiber (roughly 3 servings), there was a significant drop in blood pressure.
How about weightloss? According to Jim Karas, "Your metabolism slows down when you sleep and if you don't eat when you wake up, it goes into "hibernation mode". Skip this miracle meal, and your metabolism could stay slower longer, meaning fewer calories will be burned. Fortunately, a simple, healthy breakfast like a bowl of hot oatmeal for instance, revs up your internal engine. And since the meal is high-fiber, you'll feel fuller longer too."
Your best choices are rolled, steel-cut or old-fashioned oats. Avoid the pre-packaged oatmeal that contains added sugar.
So, have you had your bowl of oatmeal today?
"AWE"
By Steve Goodier
Albert Einstein said that wonder is the source of all true art and all
science. "He to whom this emotion is a stranger, who can no longer
pause to wonder and stand rapt in awe, is as good as dead; his eyes
are closed."
When do we stop thinking everything is wonderful? When we grow up?
Does growing older also mean growing jaded?
And must we travel to faraway places to marvel once again? Can't we
experience wonder and awe today -- this moment?
A fresh orange or buttered toast is no less marvelous today than when
you first tasted it. The building you work in may be an architectural
miracle the ancients never fathomed. The smell of your summer garden
or the sight of this evening's sunset can be no less glorious today
than it ever was. Few things are commonplace in themselves -- it's our
reaction to them that grows dull over the years.
As Einstein observed, those who will pause to wonder and stand
rapt in awe will truly live. They will see what others miss. They will
feel what others cannot. Life will be for them both exquisite and
mysterious when they learn to say, "Awe."
__________
Remember....... "Your biography becomes your biology". Caroline Myss
Look at everything as though you were seeing it either for the first or last time. Then your time on earth will be filled with glory. -- Betty Smith, novelist (1896-1972)
More... Food For Thought:
"Our mental and emotional diets determine our overall energy levels, health, and well-being to a far greater extent than most people realize. Every thought and feeling, no matter how big or small, impacts our inner energy reserves."
-- The HeartMath Solution, Doc Childre and Howard Martin, (c) 1999, Harper SanFrancisco
Until next time.............Larry & Charlotte Bacon
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