Category — Food and Nutrition

Statistics have indicated that back pain will affect around 80% of all people at some time in their life.  Back pain can range from the lower back area to the upper back and shoulder blade area.  Back pains are especially bad when they impact every day functions such as walking, bending, sleeping, or sitting.  Americans spend billions of dollars every year fighting their back pains.  Is there any way to prevent it?  Here are five simple ways to help prevent back pain.

1. Eat Right.  Excess weight puts more stress on your lower spine and contributes to injuries.  Animal-based foods (all meats, poultry, fish, and dairy) contribute to a pro-inflammatory diet and also lead to the production of chemicals that fuel the pain process.  Eating a healthy, whole food, and plant-based diet will reduce pain and inflammation, and can help reduce your back pain.
2. Minimize Stress.  Life is stressful!  Everyone experiences stress of some degree or another.  Excess stress causes muscles to tighten and interferes with the normal healing process.  Prolonged stress leads to homone imbalances of the stress glands of the body – the adrenal glands.  These glands secrete hormones that regulate many body functions including: sleep, digestion, weight gain, estrogen, progesterone, testosterone, immune system, arthritis, allergies, heart function, fatigue… to name a few.  These glands can be checked easily in our office and can usually be balanced/repaired through diet and supplements.
3. Maintain Good Posture and Ergonomics.  Maintaining good posture means keeping the body in a balanced and neutral position as much as possible.  Avoid stressful and damaging prolonged postures where ever you are.  Moat people use computer work stations both at home or at work.  These can be a problem if the ergonomics aren’t set up correctly.  Screens should be centralized and keyboards should be positioned where the height allows your arms to be bent at 90 degrees.  Some lower back pillow is recommended if you are sitting for long periods.  Frequent breaks to move and stretch can also help maintain body posture and balance.
4. Perform Healthy Exercises Regularly.  Regular cardiovascular exercise is important to help maintain good cardiovascular health, manage weight, and reduce stress.  But nothing replaces targeted spine-specific exercises to focus on your core.  Some of the bast exercises for your core also involve balance and muscle endurance.  Some examples are:
• Quadruped – on hands and knees.  While holding abdominals in tight (hollowing), alternate straightening opposing arm and leg and holding for 5 seconds.  Repeat 20 times.
• Bridge – on back.  Lift pelvis, torso, and shoulder blades off floor and hold for 30 seconds.  Repeat.
• Plank – pushup position supported on the forearms rather than hands.  While keeping abdominals in tight (hollowing), hold your body straight for 30 seconds.  Repeat.
• One Leg Balance – standing.  Keep abdominals in and balance on one foot (stork stand) for 30 seconds.  Switch legs and repeat.
5. Get Adjusted By Your Chiropractor.  Everyday activities, stress, and toxins take their toll on our bodies.  Our joints and muscles tighten, become restricted, and become imbalanced.  Adjustments help to retore normal joint motion and can rebalance your spine and body.

Well the new government food guide is out.  It can be found at ChooseMyPlate.gov.  This is the latest change in dietary recommendations from the USDA.  It is meant to replace the old “Food Pyramid” from 1993, which replaced the “4 Food Groups” from years earlier.  The recommendations now are:

Balancing Calories
	●	Enjoy your food, but eat less.
	●	Avoid oversized portions.
	Foods to Increase
	●	Make half your plate fruits and vegetables.
	●	Make at least half your grains whole grains.
	●	Switch to fat-free or low-fat (1%) milk.
	Foods to Reduce
	●	Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers.
	●	Drink water instead of sugary drinks.

Some of the USDA’s recommendations are sound, and the web site has some good information if you poke around.  One good piece of advice is to make half of your plate fruits and vegetables.  However, there are some glaring weaknesses in their recommendations and also quite a bit of confusion.  It seems that they came up with a very diplomatic program that wouldn’t offend anyone – especially the big food industries.  The only industry they may have offended is the “sugary drink” people.

Here are some of the glaring problems I discovered:

• Dairy is included as a requirement at every meal.  Dairy is a dietary non-factor.  Although containing some nutrients, dairy products are very  low in overall nutrition compared to many other food choices and are not just not essential.  Many cultures (such as China) have gotten along fine without much dairy at all, and have very strong bones and teeth!
• They recommend only half of your grains be whole grains.  I would like it to be 100%.  Why did the USDA stop at 50%?
• They recommend a mystery food group called “Protein”.  Most people quickly think of meats, poultry, and fish.  It’s as if the USDA is saying that vegetables aren’t a good source of protein, when in fact they are the best source.  Dark green leafy and solid vegetables contain more protein per calorie than lean beef!  Look to the elephant or the horse – powerful bones and muscles, and completely vegetarian.  They also don’t mention how much protein we need each day… perpetuating the “protein-myth”.
• They don’t clarify what lower sodium foods are.  They just say to “compare… and choose the foods with lower numbers”.
• They completely ignore legumes, nuts, and seeds on the plate, but can be found if you dig into the site under “Protein Food Group”.
• They ignore plant-based sources of calcium – which are actually the best choices, and instead only cover dairy-based foods.

If you really want to enjoy amazing health, you have to make some big changes.  Changes that make a big difference, and changes that are sustainable.  Although perhaps a bit of an improvement over the last Food Pyramid, the recommendations of our government don’t go far enough to make much of a difference.  There’s too much room for mediocrity.  The government has let us down again.  Surprised?

Here are two better solutions that you can use as a food guide instead of the “ChooseMyPlate” deal:

From the Physicians Committee for Responsible Medicine - www.PCRM.org

The “PowerPlate” is a simple guide that gets right to the point.  Here’s another guide for the person looking for some more detail…

From Dr. Joel Fuhrman - www.drfuhrman.com

If you would like to talk to someone in our office for advice on weight loss or healthy eating, feel free to give us a call at 215-938-8500, and ask for Dr. Ken Goldman or Stephanie Brabazon, our holistic nutritionist.

Fennel and Heirloom Tomato Salad

• 2 stalks of Fennel (with bright green prawns)
• Heirloom tomatoes (washed, your choice of colors)
• Ground Fenugreek seeds
• 2 pinches of gray salt
• Freshly ground black pepper
• 3 Meyer lemons
• Extra virgin olive oil

Start by prepping the fennel and heirloom tomatoes by quartering the tomatoes and slicing the fennel very thin (try slicing on a mandolin if possible). Cut 2 of the meyer lemons into thin half moon shapes. In a small bowl emulsify the olive oil, the juice of the 3rd lemon with the salt, pepper and fenugreek seeds. Assemble the tomatoes and fennel on a white plate so the colors magnify for great presentation. Pour the dressing on top of the salad (lightly mix), then chop the fennel prawns and sprinkle all over salad and plate for an up-scale approach!

This salad is fantastic for those hot summer nights when you want something light and easy. Making this salad for your friends and family will not only satisfy the taste buds because of the intense flavor the meyer lemons have to offer but it will make your body very happy because of the high nutrient contents. The fenugreek seeds are known for treating any sinus issue also clear up lung congestion. The seeds are a great source of selenium and a natural source of iron. Who knew this simple salad with minimal ingredients can pack in so much satisfaction (nutrient wise) and be so tasty and figure friendly! Outdoor summer fun here I come!

I just signed Slow Food USA’s petition against legislation in three states that would criminalize taking photos or video of farms.

If you, too, believe that a well-managed farm should have nothing to hide, and that consumers have a right to see how their food is produced, please join me in signing their petition:

http://org2.democracyinaction.org/o/5986/p/dia/action/public/?action_KEY=6675.

If we can raise a big enough stink, we can stop this outrageous effort from spreading to other states and send a clear message that consumers have a right to know where our food comes from.

Thanks!

“Forks Over Knives”, a new health awareness movie, has just come out.  It looks like a good, in-your-face, challenging documentary… and it’s actually filmed in 3D!

Here’s the official trailer:

There’s a local Premiere Screening in Plymouth Meeting on Thursday, May 19th.  For only $15, you get dinner and the movie. This is from the movie web site http://www.forksoverknives.com/:

Philadelphia Premiere (May 19)

And another bonus, Rip Esselstyn – the author of the Engine 2 Diet, will be there!  Rip is the son of Caldwell Esselstyn, Jr., M.D., the author of the groundbreaking book - Prevent and Reverse Heart Disease.

Here is a synopsis of the movie from their web site:

What has happened to us? Despite the most advanced medical technology in the world, we are sicker than ever by nearly every measure.

Two out of every three of us are overweight. Cases of diabetes are exploding, especially amongst our younger population. About half of us are taking at least one prescription drug. Major medical operations have become routine, helping to drive health care costs to astronomical levels. Heart disease, cancer and stroke are the country’s three leading causes of death, even though billions are spent each year to “battle” these very conditions. Millions suffer from a host of other degenerative diseases.

Could it be there’s a single solution to all of these problems? A solution so comprehensive but so utterly straightforward, that it’s mind-boggling that more of us haven’t taken it seriously?

FORKS OVER KNIVES examines the profound claim that most, if not all, of the so-called “diseases of affluence” that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. The major storyline in the film traces the personal journeys of a pair of pioneering yet under-appreciated researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn.

Dr. Campbell, a nutritional scientist at Cornell University, was concerned in the late 1960’s with producing “high quality” animal protein to bring to the poor and malnourished areas of the third world. While in the Philippines, he made a life-changing discovery: the country’s wealthier children, who were consuming relatively high amounts of animal-based foods, were much more likely to get liver cancer. Dr. Esselstyn, a top surgeon and head of the Breast Cancer Task Force at the world-renowned Cleveland Clinic, found that many of the diseases he routinely treated were virtually unknown in parts of the world where animal-based foods were rarely consumed.

These discoveries inspired Campbell and Esselstyn, who didn’t know each other yet, to conduct several groundbreaking studies. One of them took place in China and is still among the most comprehensive health-related investigations ever undertaken.  Their research led  them to a startling conclusion: degenerative diseases like heart disease, type 2 diabetes, and even several forms of cancer, could almost always be prevented—and in many cases reversed—by adopting a whole foods, plant-based diet. Despite the profound implications of their findings, their work has remained relatively unknown to the public.

The filmmakers travel with Drs. Campbell and Esselstyn on their separate but similar paths, from their childhood farms where they both produced “nature’s perfect food”; to China and Cleveland, where they explored ideas that challenged the established thinking and shook their own core beliefs.

The idea of food as medicine is put to the test. Throughout the film, cameras follow “reality patients” who have chronic conditions from heart disease to diabetes. Doctors teach these patients how to adopt a whole foods plant-based diet as the primary approach to treat their ailments—while the challenges and triumphs of their journeys are revealed.

FORKS OVER KNIVES utilizes state of the art 3-D graphics and rare archival footage. The film features leading experts on health, examines the question “why we don’t know”, and tackles the issue of diet and disease in a way that will have people talking for years.

FORKS OVER KNIVES was filmed all over the United States, and in Canada and China.

Pretty Polenta Cakes

• 1 package of ready made Polenta
• 1 package of pine nuts
• 2 large bell peppers (washed)
• 1 jar of organic marinara sauce, 24 oz.
• ground flax seeds
• 2 egg whites
• 5 garlic cloves (chopped)
• oregano
• 1 bay leaf
• fresh Basil
• fresh flat leaf parsley
• parmesan cheese (both grated and block), or vegan substitute

Start by heating up the marinara sauce, bay leaf and oregano at a low-medium temperature. Dice the peppers, then chop the garlic. Saute the garlic and peppers in a non-stick skillet  until tender then add in the ground flax seeds. Slice the polenta cakes into 1/2 inch circles, then dredge into the egg whites then into the cheese. Cook the polenta cakes for 3-5 min per side on medium heat. In a separate dry skillet toast the pine nuts at a very low temperature (keeping an eye on these as they would burn very quickly!).

Add basil to marinara sauce at the very end of cooking to retain freshness. When the polenta cakes are finished layer them on top of each other on a plate, then pour sauce on top of cakes then the pepper and garlic mixture. For presentation chop the fresh parsley sprinkling that and the pine nuts on top of meal and all around the plate.  Finally to end this eye catcher, shave some cheese (vegan) as a topping and simply enjoy!

This meal is great for one or many. These polenta cakes are both comforting and healthy. When you have had a long day its great to know this recipe can be assembled and on the dinner table in less than a half an hour!  Now that’s my kind of fast food!

While talking with various patients this week, I realized that many, good, health awareness movies have come out in just the last few years. Although I haven’t seen them all, it seems that each one has a unique perspective and a lot of good things to say… and to think about.

Here is a list of the movies I recommend:

• Eating
• Food Inc.
• Food Matters
• Super Size Me
• King Corn
• A Diet For All Reasons
• A Diet For A New America
• Simply Raw
• Fresh
• Forks Over Knives

I recommend viewing these movies with your friends and family, especially if you’re interested in learning more about how to keep yourself and your loved ones healthy in this “toxic” world.  These movies reveal some of the modern forces that literally war against your health goals and threaten your very health and wellness.  Some of the varied topics include:

• the obesity epidemic in the USA
• organic vs. conventional food
• genetic modification of food
• the use of chemicals in modern farming (pesticides, herbicides, fungicides, etc.)
• natural vs. factory farming
• the causes of modern diseases (heart disease, cancer, diabetes, etc.)
• the truth behind ranches, pig farms, chicken farms, and slaughter houses

If you have any thoughts, please leave a comment.  And if you can, please list any other similar movies that you would recommend.  Also, please let me know if you would be willing to watch a community screening (in our office) of the movie, Fresh.

Onion Bread, Dried

Slice onions with slicing disc in processor.  Hand mix with rest of ingredients, and put onto 2 trays.  Set your oven for keep warm (usually 110-140 degrees).  Keep the oven door cracked open with a wooden spoon (this allows air circulation).  Dehydrate at low temperature for 8 hours.  Flip, and do another 8 hours. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically).  Usually makes 18 pieces total for the 2 trays.

Thanks to www.goneraw.com for inspiring this recipe.

Dried Kale Chips

• 16 oz. kale (approximately one large head)
• 2 T of olive oil
• salt
• spices

This is a great alternative to snacking on potato chips or the like.  Kale is one of the healthiest vegetables known, being loaded with vitamins, minerals, phytochemicals, as well as being low in calories.

Preheat oven to KEEP WARM, around 140 degrees or less.  Prepare the kale by washing it, removing the stems, and chopping it into bite sized pieces.  Place in a large bowl and add oil.  Toss with the oil to make sure it is spread evenly.  Spread the kale thinly on baking sheets (usually 2 or 3 will do).  Lightly salt and spice the kale as desired.  We tried a Cajun mix which was delicious.  Place the baking sheets with the kale into the oven and keep the door of the oven cracked open with a wooden spoon.  Dry the kale at the low temperature for 3-4 hours.

The kale can come out fairly crispy, with some of the thicker leaves being a bit chewy.  Have fun trying a variety of spices.

Sugar is so common in the American diet,  And it’s become very obvious that people consume way too much of the stuff.  The stats say that the average American consumes over 150 pounds of sugar per year.  That’s nearly a half of a pound per day!  And some come in the dangerous form of high fructose corn syrup (HFCS – contains mercury).

If you’re like most people, you probably enjoy a treat from time to time.  But maybe you go too far.  Maybe you over indulge too frequently.  Maybe you have a hard time controlling your cravings for sugar.  There’s a good reason for that.

Did you know that sugar is considered very addictive?  And it may just be the number-one addiction in the USA.

Here is an abstract from the NIH:

The experimental question is whether or not sugar can be a substance of abuse and lead to a natural form of addiction. “Food addiction” seems plausible because brain pathways that evolved to respond to natural rewards are also activated by addictive drugs. Sugar is noteworthy as a substance that releases opioids and dopamine and thus might be expected to have addictive potential. This review summarizes evidence of sugar dependence in an animal model. Four components of addiction are analyzed. “Bingeing”, “withdrawal”, “craving” and cross-sensitization are each given operational definitions and demonstrated behaviorally with sugar bingeing as the reinforcer. These behaviors are then related to neurochemical changes in the brain that also occur with addictive drugs. Neural adaptations include changes in dopamine and opioid receptor binding, enkephalin mRNA expression and dopamine and acetylcholine release in the nucleus accumbens. The evidence supports the hypothesis that under certain circumstances rats can become sugar dependent. This may translate to some human conditions as suggested by the literature on eating disorders and obesity.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2235907/

Why is Sugar so Addictive?

White sugar is what most people are consuming.  It is highly processed and not found in that form in nature.  When eaten, it quickly enters the bloodstream and affects the brain in a way similar to cocaine.  It gives you a strong sense of pleasure, which is not normally found in nature.  Very sweet and very fatty things are more rare in nature, and for a good reason.  Although these things are very enjoyable, the bulk consumption of sweets or fatty foods has been proven to be very detrimental to health.  They are designed to be rare treats.  After your level of pleasure spikes, it then comes down fast.  This leaves you feeling low.  You then begin to crave sugar again to bring your level of pleasure up to the previous high.

How Sugar Can Affect Your Health

• Insulin Response – sugar causes a strong insulin response.  The quick rise in blood sugar causes the body to rapidly release insulin.  The short term result is a quick rise and fall of your blood sugar, resulting in a “sugar crash”.  The long term results can be insulin resistance and diabetes.
• Leads to obesity.
• Increases Fat Storage – sugar causes a spike and excess of energy, which your body will try to store as fat.  As your body’s ability to store this overload of energy becomes hindered, fat is deposited around your internal organs.  This “organ fat” is linked with cardiovascular disease (the number one killer in the USA).
• Suppresses the immune system.
• Adversely affects dental health.
• Promotes inflammation in the body, which is linked with chronic pain, arthritis, heart disease, asthma, premature aging.
• Linked to mental health issues – depression, anxiety, and attention disorders.

Smart Action Steps to Limit Your Sugar Intake

• Identify and eliminate major sources of sugar in your diet.  Beware that labels list sugar in a variety of ways – glucose, fructose, dextrose, corn syrup, sucrose, and cane sugar.
• Focus on the worst culprits: sodas, juices, sauces, and dressings.
• Replace sugary foods with healthy and wholesome options.  Instead of soda or juices, drink water with lemon.  Instead of cookies or cake, consider fresh fruit for desert.
• In recipes, replace sugar with date sugar or agave nectar.

Baked Cauliflower Casserole

• 1 large head cauliflower
• 3 medium potatoes
• 1 C baby carrots
• 1/2 cup seasoned bread crumbs
• 1/4 C nutritional yeast flakes
• 2 Tbs olive oil
• 2 garlic cloves, crushed
• salt, to taste
• Italian seasonings, to taste

Preheat oven to 375 degrees.  Clean and prepare the cauliflower and potatoes.  Chop the cauliflower, potatoes, and carrots into bite-sized pieces and steam them until tender.   Mix them and place into a baking dish.

Add other ingredients to a bowl and mix well.  Coat the cauliflower, potatoes, and carrots with the “cheesy” breadcrumb  mixture and place in oven.

Bake for 10-15 minutes or until lightly browned.  Delicious and nutritious!  Enjoy.

I’m not a big fan of Bill Maher, but I think he was right on target in this video.

If you tend to get sick more than you would like, consider adding zinc to supplement your diet.  Zinc is an essential mineral that helps support healthy immune system functions and is an important component of bodily antioxidant systems.  Zinc also plays an important role in your enzyme activity, cellular metabolism, and nerve function.  Zinc is found primarily in the kidney, liver, pancreas, and brain.

Your zinc levels may be low due to:

• Soil depletion
• Eating processed foods
• Stress factors
• Aging

I recommend Zinc, 50 mg. either taken alone or as part of a good bioavailable multivitamin, such as ADAM or EVE by Now Foods.

We now carry a variety of natural supplements from NOW Foods.  Some of the products we currently have in-office:

• ADAM – men’s multiple vitamin
• EVE – women’s multiple vitamin
• Vitamin A
• Co-Enzyme B-Complex
• Vitamin C
• Vitamin D
• Vitamin E
• Zinc
• Selenium
• Probiotic Defense
• CoQ10
• Omega 3-6-9

To learn more give us a call or go to www.nowfoods.com.

I recently attended a continuing education seminar, where I learned some very important information on the toxic effect of mercury on the human body.  Mercury toxicity is more common than you may think.  You may be surprised to find that mercury is used in:

• Thimerosal – a preservative used in the flu vaccine (and possibly other vaccines)
• CFLs – compact fluorescent light bulbs (mercury is released if broken)
• HFCS – high fructose corn syrup (mercury is used in the manufacturing process of HFCS)

Check out the following links and come to your own conclusions…

Mercury’s Effect on the Nervous System

Here is a link to an incredible video from the University of Calgary showing how a very small amount of mercury causes neurologic damage.  NOTE: the amount of mercury shown in this study to cause nerve damage was diluted to:

• 10 -7 moles of mercury = .0000001 mole of mercury
• The amount of mercury allowed in flu vaccines = .1246 moles (25 mcg) of mercury.  Thimerosal is a preservative used in the flu vaccine which is around 50% mercury by weight.

http://commons.ucalgary.ca/mercury/

Thimerosal

http://www.fda.gov/biologicsbloodvaccines/safetyavailability/…

http://www.vaccinesafety.edu/components-Allergens.htm

http://www.cdc.gov/vaccinesafety/concerns/thimerosal/index.html

CFLs

http://www.epa.gov/cfl/cflcleanup.html

http://www.energystar.gov/index.cfm?c=cfls.pr_cfls_mercury

HFCS

http://www.ehjournal.net/content/8/1/2

http://www.healthobservatory.org/library.cfm?refid=105026

What you can do:

• Avoid using the flu vaccine and other vaccines using mercury as a preservative.  The potential benefits don’t outweigh the proven risks.  Consider that drug companies can state that their vaccines contain no mercury if the mercury content is below an “acceptable” level.  Do your research before blindly using their vaccine!
• Avoid eating foods containing HFCS (high fructose corn syrup).  Mercury toxicity is only one  of the health damaging effects of HFCS.  It has also been linked with diabetes, kidney disease, cardiovascular problems.
• Use CFLs with caution.  These energy saving light bulbs can be a real headache if they break in an inconvenient place.  Print up (and learn) the clean-up procedure from the EPA and be ready for an emergency cleanup if an accidental bulb break occurs.
• Consider natural detoxification.  We recommend specific nutritional products, ionizing foot baths, body massage, and fasting.  Contact our office for more details.

On July 17th and 18th I had the privilege of attending an amazing seminar in Philadelphia, PA.  It was called “The Y-Files”… because the instructor wanted us to be able to ask “Why?” and then figure out the answers to many common ailments that plague humanity.  The course was led by Dr. John Donofrio, a chiropractor with extensive study in neurology.  The seminar was more of a workshop that allowed a good amount of interaction with the instructor.

Some of the topics we covered were:

• Brain Hemisphericity
• Vitamins/Supplementation/Natural Remedies
• The Causes of Leaky Gut Syndrome and Antibiotics
• Risk Factors For Disease
• The Cardiovascular System, Cholesterol, Blood Pressure
• Children’s Health, ADHD, Autism
• Vaccines
• Diabetes
• Alzheimer’s
• Pharmaceutical Deception
• Nanotechnology Chemicals
• Parkinson’s
• Infections
• Diet and Exercise
• Laser Techniques

The information covered by Dr. Donofrio really stretched me as a chiropractor.  He explained the “big picture” concept of the subluxation – expanding the concept to include imbalances in the brain.  I was able to learn quite a bit and continue to study more on the topics he covered.

Don’t be surprised if when I see you on your next visit, I may perform a new 1-minute test to check for brain imbalance, which will help me focus my care and help with your improvement.  I may also recommend a new nutritional protocol to support the care we are providing.  If you are interested in more, feel free to ask the next time you’re in for a visit!

We have come across a new line of superfood supplements that are very exciting.  They are manufactured by a company called Life Force.  The product that caught my attention is called Body Balance.  This product was highlighted at a chiropractic seminar I attended last Autumn in Orlando, FL.

A couple of top doctors said that if they had one product to start every patient on, it would be Body Balance by Life Force.  The combination of pure organic Aloe Vera and nine sea vegetables makes for a powerful superfood.  Reducing body inflammation, regulating the thyroid gland, balancing the metabolism, and promoting healing is what makes Body Balance so special.

We are also very excited about two other Life Force products that work in harmony with each other.  OsteoProCare and FlexeoPlus.  Together they make up what is called the “Bone & Joint Pack”.  These supplements contain a holistic blend of Calcium, magnesium, vitamin D3, glucosamine, chondroitin, and MSM.  They provide superior bone and joint care from the inside out.

So far the Life Force products that we will be carrying in the office are:

• Body Balance
• OsteoProCare
• FlexeoPlus

Please call if you have any questions or would like more information.  You can read more details about Body Balance, OsteoProCare, and FlexeoPlus on our Superfood page.  You can also learn all about the complete line of Life Force products at their web site: www.lifeforce.net.

Hearty Lentil Stew

• 2 cups of dried lentils
• 2 cups organic sweet corn
• 2 large tomatoes, diced
• 1 large onion, diced
• 2 garlic cloves, crushed
• 6 cups of water
• 2 cups of kale, chopped
• 1 tsp cumin
• 1 tsp of oregano (or Italian seasoning)
• 1/2 cup crushed walnuts
• 1/2 tsp chili powder (or to taste)
• 1/2 cup raisins

Rinse and drain the lentils.  Add all ingredients to a slow cooker (crock pot) and cook on low for 6-8 hours.  This is a simple and delicious recipe your family will love.

Sweet Cabbage Soup

• 1 C orange juice
• 7 C water
• 1  C rice or soy beverage
• 1/2 C split peas
• 1/2 C steel cut oats
• 1 head of cabbage, chopped into large chunks
• 1 cup Medjool dates
• 1 cup chopped walnuts
• 1 C chopped carrots
• 1 C chopped kale
• 3 T veggie base (to make broth)
• 3 tsp spices to taste (oregano, thyme, paprika, etc)

Use a good blender and fill with 3 cups of water.  Add walnuts and dates and blend until creamy.  Then add all ingredients and the blended mixture into a large stock pot.  Cover the pot and cook on a low flame.  Stir occasionally. When the cabbage is tender, use tongs to remove from the soup and put into the blender.  With some soup broth, blend up the chunks of cabbage and pour back into the pot.  Continue cooking, and stirring occasionally, for at least another 60 minutes.

I began taking bee pollen as a natural supplement around 6 months ago.  Why?  Each Autumn I suffer from seasonal allergies/asthma when running out doors.  At times it has gotten bad enough that I had to stop in the middle of a run to catch my breath.  I read that bee pollen is a natural and nutritious superfood that can help greatly reduce or eliminate allergies.  So I decided to give it a try.

The product I’ve been using is  from Y.S. Organic Bee Farms and is called “Fresh Bee Pollen”.  I purchased a bottle at Wholefoods supermarket.  They are not capsules or pills, but are the whole granules. My first experience was a surprise, when after I digested a teaspoon of the pellets I had a distinct sense of heightened awareness and mental clarity that lasted for several minutes.  I continued to take the supplement several times per week and so far this season my seasonal allergies/asthma have reduced to almost non-existent.  

I am still not sure if I can give all the credit to the bee pollen.  My nutritional intake and level of exercise has been fairly constant for some time.  But, I’m not sure if the triggers of seasonal allergies/asthma (pollen, mold, etc.) were as high this year as in past years.  Regardless, I thought it warranted some looking into.  It turns out that consuming bee pollen is somewhat controversial. But probably most superfoods are as well.  So I’ve been doing some research about bee pollen and have discovered some interesting things I’d like to share:

The Nature of Bee Pollen

“Pollen is the male seed of flowers. It is required for the fertilization of the plant. The tiny particles consist of 50/1,000-millimeter corpuscles, formed at the free end of the stamen in the heart of the blossom. Every variety of flower in the universe puts forth a dusting of pollen. Many orchard fruits and agricultural food crops do, too.Bee pollen is the food of the young bee and it is approximately 40% protein. It is considered one of nature’s most completely nourishing foods. It contains nearly all nutrients required by humans.”

-from http://www.mercola.com/article/Diet/bee_pollen.htm

Some Stated Benefits of Bee Pollen

• Rich source of vitamins and minerals
• Corrects deficient or imbalanced nutrition
• Improves energy level
• Rich source of amino acids (the building blocks of protein)
• Inhibits development of harmful bacteria
• Reduction in allergy and asthma symptoms
• Increases blood hemoglobin, which increases oxygen carrying capacity of red blood cells
• Normalizes blood cholesterol and triglyceride levels
• Decreases risk of formation of cancerous tumors
• Improved athletic performance

Some Risk Factors Associated With Bee Pollen

• Possible allergic reaction — including shortness of breath, hives, swelling, and anaphylaxis.
• Not safe for pregnant women
• Not safe for women who are breastfeeding (the nursing infant may have a negative reaction)

How Bee Pollen Helps Treat Allergies

The bee pollen must be taken for at least 6 weeks before the season begins and then continued throughout the season. It works through a process called desensitization.  Exposing your body’s immune system to small doses of allergins (the chemicals that cause an immune response), stimulates your immune system to produce antibodies that eliminate the allergic reaction.  It works in a way similar to the way vaccinations are supposed to work.

How To Take Bee Pollen

If you decide on trying to add this superfood to your diet, here are some tips when starting out:

• To avoid a possible reaction to the pollen, take only a tiny bit first and gradually work your way up to 1 teaspoon per day
• Do not cook the bee pollen (that would destroy the naturally occurring enzymes)
• Eat plain, sprinkle over fresh fruit, or add to juices/smoothies
• Keep it refridegerated

Does bee pollen do all the things that are claimed?  I’m not sure.  Some research supports it and other research says that the claims are exaggerated.  It appears to be a safe whole food product that has healthful benefits.  So far, I’m amazed at the results.

Vegetarian Three Bean Chili

• 2 15 oz. can kidney beans (low salt; use the bean liquid too)
• 1 15 oz. can cannellini (low salt; use the bean liquid too)
• 1 15 oz. can black beans (low salt; use the bean liquid too)
• 1 28 oz can tomatoes (low salt)
• 2 C chopped seitan (“wheat meat”) or firm tofu
• 16 oz. frozen sweet corn (organic)
• 16  oz. frozen spinach (organic)
• 1 large onion, chopped
• 1 C sunflower seeds
• 1 tsp cumin (to taste)
• 2 tsp Italian spices (oregano, thyme, basil, garlic, black pepper, tarragon, chives; to taste)
• 1 tsp habanero pepper sauce (to taste)

Put all ingredients in a large pot or crock pot and cook covered on a low heat for several hours.  This “comfort food” will make you feel good and will warm you up quickly.  We served it with a simple fresh salad and corn muffins.  Delicious.

Vegetarian “Chopped Liver”

• 6 T extra virgin olive oil
• 2 large onions, chopped
• 1 1/2 C peas
• 3 hard boiled eggs (or substitute eggs with 3/4 C of tofu)
• 30 walnut halves
• 1 tsp salt
• 1/2 tsp pepper

1. Cook onions in oil until lightly brown.
2. Add vegetables to the onions and cook for a few minutes more.
3. Season with salt and pepper.
4. Put veggies, walnuts, and eggs in food processor and process until smooth.
5. Chill before serving.

Vanilla Banana Nut Smoothie

• 1 1/2 C spring or filtered water
• 1 C rice milk
• 4 large bananas
• 3 dried dates
• 1/4 C flax seeds
• 3 medium vanilla beans
• 1/3 C raw almonds
• 1/3 C raw walnuts
• ice cubes

1. Add all ingredients to Vitamix or other high-power blender in the order listed.
2. Blend on high for 60 seconds or until creamy.
3. Serve immediately and enjoy this delicious smoothie!

Tropical Mueslix

• 2 1/2  cups dry rolled whole oats
• 1/4 cup raw macadamia nuts
• 2 T ground raw chia seeds
• 3 T shredded coconut
• 1 cup sliced banana
• 1 cup pineapple chunks
• 1 cup mango chunks

1. Mix all ingredients in a large bowl (we get our kids involved by mixing up a large batch; larger amounts can be mixed using the ratios listed in the recipe and then kept in the freezer for future use).
2. I recommend using nut milk(s), soy milk or rice milk instead of cow milk.
3. For a mushy mueslix (which may be better for younger children), use more liquid and let the mueslix soak for 10-15 minutes.

It’s a common misconception that by following a vegetarian diet, you will be limiting your food choices to a few basic and bland foods.  This idea is absolutely wrong.  These days, traditional supermarkets and restaurants offer a variety of delicious meatless choices. Going vegetarian can be a very healthy lifestyle choice but it has potential pitfalls.  After all, pizza, chips, cookies, soda, and french fries are vegetarian… but far from healthy!  So instead of focusing on “vegetarianism”, I recommend a whole food plant-based diet, which can do more to promote superior health than many vegetarian diets.

Defining Vegetarianism. A healthy vegetarian diets consists of eating plant-based foods such as vegetables, salads, fruits, nuts, seeds, legumes, and whole grains. These are the three common types of vegetarianism:

• Vegan – a strict diet consisting of only plant-based foods; all animal-based foods (and in some cases animal-based products/clothing) are avoided.
• Lacto-vegetarian – allow dairy products in their diet; completely avoid eggs, meat, fish, and poultry.
• Lacto-ovo vegerarian – allow dairy products as well as eggs, but avoid all other animal-based foods.

Health Benefits of Vegetarianism

• Maintenance of normal body weight
• Lower rates of diabetes
• Greatly reduced risk of cancer
• Greatly reduced risk of heart disease
• Lower cholesterol
• Lower blood pressure
• Reduced risk of kidney stones

Common Pitfalls

• Not eating enough nutrient-dense foods (green leafy vegetables; learn how to make salads exciting)
• Eating too many grain-type products (especially non-whole grain)
• Not getting enough protein (learn how to get enough protein from plants)
• Not getting enough calcium, vitamin D, vitamin B12, iron, and zinc (if your diet is filled with dark green veggies, legumes, fruit, nuts, seeds, and a variety of whole grains, you should have no difficulty; you may want to consider supplementing with a quality liquid whole food superfood supplement like intraMAX)

Simple Tips to Get You Started. Consider selecting a variety of different foods to construct your healthy diet.  Using a variety has always helped our family stay on track.  Also, realize just how blessed you are with such an amazingly delicious array of natural and wholesome foods at local stores… so explore a little and enjoy them.

• Start fresh with a home clean out.
• Start with simple recipes that you are already familiar with, such as pasta with veggies, veggie stir-fry, salads, and fruit salads.
• Begin replacing one or two meals a week and keep adding meals until your menu is fully whole food plant-based.
• Search this site and the internet for recipes.
• Dining out can be challenging.  If you’re unsure of the menu choices, I recommend filling up by eating a healthy meal prior to going out.  Restaurants that have a fair variety of vegetarian choices are Chinese, Indian, Thai, and Middle Eastern.
• Try these tips to handle picky eaters.