a bi monthly publication of life grocery 1453 …42eab24788e9a3aeef17...4 fructose—friend or foe?...

A BI-MONTHLY PUBLICATION OF LIFE GROCERY Jan/Feb 2010Volume 16 Issue 11453 Roswell Road, Marietta, Ga · 1/2 mile east of the Big Chicken · www.lifegrocery.com

Natural Stress ManagementAs we enter the New Year, now, more than ever,

some of us need more tools to deal with stress in ourlives. Some of us need to break out of old patterns anddo something better for ourselves than we have donebefore. Today, the world is a little more toxic, a littlecrazier, and a little sicker than it was last year or formany years before. More than ever, we see that realhealth is only found through personal decisions, realsteps forward, and healthier living.

Recently, I realized that one of the biggest sourcesof healthy function in body and mind is a healthy sociallife with friends and favorable associates. Yet, socialgatherings can be very stressful. I have found that thereare tools that can be used to break old patterns of stressaround social interaction and I want to share a few ofthem with you. My goal is to help you transition to a newyear and a new you with class, so take a breath, relax,and enjoy this article and the tools offered here rightnow.

First, in order to understand how stress takesadvantage of you, you need to know what happens inyour body and brain when something stimulates a stressreaction in you. When this occurs, the “Limbic System,”which is a part of your brain, starts associating everythought and emotion your brain processes with variousparts of your body. Some of this is predictable; some ofit is random. Regardless of where the association goesto, that part of the body starts to tense up and lose normalblood flow.

Next, the normal blood flow is simultaneouslyinterrupted in other places because of this diversion orobstruction. This, in turn, causes physiological stress onvisceral organs, which are impacted by this turn ofevents. This tends to feed back to the brain and push thewhole body out of its relaxed healthy state, into a statecalled the “sympathetic mode.”

From this point, a feedback loop begins where thebody restimulates the mind, which is reminded of the

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By Kal Sellers, MH

original stressor, which then restimulates the body. Thisprocess goes on and on until the familiar items that areinvolved in this loop are interrupted. Sometimes, it is thechanging of surroundings that does it. Other times, it canbe a change within the body that interrupts the loop. Thischange in the body can be illness or wellness. That is upto you!

So here are a few tools to help you. Some of themrequire a little time and some changes, but others areinstant tools you can use right now.

• Do some liver cleansing. When your liver isreally struggling to manage stressors andchanges in circulation, you are at a climax. Thisis when the most good will be done by cleansing!When it is healthy, the liver can manage evenstrong stressors in life and body pretty well. Itcan process out the chemicals that allowed youto think and feel the way you did; it can managethe systems that are stressed in the body by theassociation found in the Limbic System asmentioned above. There are many greatcleansing formulas on the market, many ofwhich are available at Life Grocery. Meanwhile,consider doing a serious liver/gallbladder stoneflush. You can get the details for free from mywebsite on the newsletters page. Just look upwww.kalsschool.com.

• Do some general cleansing. When digestionshuts down due to stress response, why not gofill up on all the foods you would have sensiblyavoided at other times? Eat more pie, rich foods,meat and fast food, and then get some goodchocolate, and wine to top it off with, and then. . . wait, that is not what we should do. If thedigestion is shut off, we need to give it a break!Drink some cleansing teas (I like Yogi TeaDetox Tea for a very mild cleanse), go to thejuice bar at Café Life and get some fresh juices,

especially wheatgrass juice. Go get a colonic ordo one at home, do some yoga or chi gong, andget your body cleaning out. The good newsabout this is that your body will never get sick ifit is effectively cleansing! So do a master cleanse,dry skin brush, eat raw, meditate more, and eatless. Try out a new program that will changeyour life for the better right now!

• Finally, go ahead and connect with a group offriendly people who want to support their fellowhumans in being better and helping make theworld a better, healthier place. Recently, Istarted a group called “Healing Gifts” onFacebook and set up a discussion forum wheredifferent subjects can be discussed andcomments posted. Through that group,participants can interact with other like-mindedpeople with the most sincere of intentions.There are many such groups. Take some healthclasses or herbal healing classes. Go to theclasses at Life Grocery and meet and talk withnew people. Talk to each other and get somehealthy associations going with people who liftyou up! Go to a raw food retreat, take a yogaclass, or do something that will involve you withother healthy people. This will change your lifeforever!

I know these tools will help you change your life.They will help you make this time—right now—the besttime of your life!

Kal Sellers, MH maintains www.KalsSchool.comand a practice that includes massage, rolfing, andherbal medicine/cleansing. Kal also holds free BeYour Own Doctor teleclasses each month. You cancontact him at 706-473-4375.

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The Life Lineis a bi-monthlypublication of

Life Grocery shall provide the healthiest products andsupplements available at the lowest possible price.

Life Grocery Store, Inc.Mission Statement

Volunteer Board of Directors

Ronnie B. Hudson, 770-977-9583Operations Manager

Lisa Maden, General Manager 770-977-9583Rosalind G. McLellan 770-956-1715Anne Meradith 706-334-1957Sara Sweeney 770-591-0001Ashley Thomas 678-687-5544

In This Issue1 Natural Stress Management2 Do Whatever Works For You2 Nutritional Yeast3 Nutrition from “A” to “Z”3 Do You Want Results or

Effects?4 Fructose—Friend or Foe?4 Don’t Trust Me5 Get Energized with Raw

and Living Food5 The Tool for Determining

if a Food is Truly “Natural”6 Reflections, Passing the

Torch, and New Beginnings6 Are You All Dried Out?7 Clean AND Green is BEST

for Your Health8 Reflections of my Gluten

Free Life

Hours: Store CaféMonday-Saturday 9 am-8 pm 11 am-7:30 pmSunday 11 am-6 pm 12-5 pm

Opinions expressed by individual writers do not neces-sarily reflect those of Life Grocery. The purpose of thispublication is to provide information on natural foodsand supplements and to nurture health and environmen-tal awareness.

If you have any comments about any articles in thisnewsletter, or would like to submit a letter to the Editor,please address these to:

Editor, The Life Linec/o Life Grocery1453 Roswell Rd.

Marietta, GA 30062770-977-9583

General Manager: Lisa MadenOperations Manager: Ronnie B. HudsonEditor: Ronnie B. HudsonProofreaders: Kay Bird, Kim StricklandTypesetting/Layout: G. KrislynLife Line Logo Design: Heathere WilmothContributors: Jesse Andersen, Betsy Bearden,Don Bennett, Kay Bird, Brenda Cobb, Dr. JoeEsposito, Dr. Susan Esposito, Ronnie B. Hudson,Brian Murray, Dr. Michael Scimeca, Kal Sellers,Traci Sellers, Dr. Kimberly Strickland, LindaTownsend, Nisla Whetsone

Do Whatever Works For YouA common piece of advice when experimenting with

different healthy lifestyle practices is to “do whateverworks for you.” There is a definite risk when followingthis advice and it revolves around the definition of theword “works.” If you’re not knowledgeable with respectto what you’re experiencing when making significantchanges in one of your lifestyle habits, you may draw thewrong conclusions. For instance: How you feel is notalways a good indicator of what is really working foryou. If you switch from a “Standard American Diet” to ahealthy human diet overnight, you may feel worse beforeyou feel better (I’ll explain why in a moment). If youdon’t realize that this is normal, you may go back to whatyou were previously eating to see what happens, and whenyou feel better–which you most certainly will–you maymisinterpret this and mistakenly conclude that a plant-based diet doesn’t “work” for you, and that, for example,eating a lot of protein does.

To understand the above scenario, it’s necessary tounderstand the concept of detoxification. If you’re in anunhealthy state of health (and you can be without knowingit), it’s unlikely you got into this condition overnight; itprobably took decades. So when you decide to get healthy,it isn’t going to happen overnight; it’ll take time (soobviously the time to start improving your health is now).For every four years of unhealthy living habits, it cantake one year to reverse the negative effects. And as Isaid, you may feel worse before feeling better. So to avoiddrawing the wrong conclusions, it’s a good idea to havea working knowledge of what’s happening as you improveyour health.

A long time ago, there were very few toxicsubstances you could take into your body. Those thatwere toxic would be immediately evident; if a plant tastedbitter, odds were that it was probably poisonous, and thebitterness was a signal not to eat it . . . so you wouldn’t.In this way, you were protected from consuming toxicthings. But today, that natural taste bud protectivemechanism doesn’t do us much good; processed foodsthat taste delicious can contain plenty of toxins. Even ifsomething tastes “yuk,” many people still consume itbecause it’s socially acceptable, their peers do it, andthere’s something you like about it. To me, beer and hotspicy food do not taste yummy, so I don’t consume them,but I did at one time . . . my peers did, and I liked theeffect, so I did too. But that was very disrespectful ofmy body, and not respecting your body is a big mistake ifgood health is important to you.

When toxic and irritating substances enter the body,the body tries to keep these things from harming its cells.If the body doesn’t have enough vitality to expel these

substances as they come in, it has only two choices: leavethem in the system where they can go around damagingthings, or put them someplace where they’ll do the leastamount of harm. Naturally it tries to store them, and theplace where they can do the least damage is in the fatcells. When someone who is losing weight feels sick, it isoften because those toxins that were stored in their fatcells are now becoming systemic (their storage containersare shrinking) and the body is now having to deal withthem.

If you’ve been exposing your body to toxic substancesevery day for decades, and then you stop doing this, yourbody is finally able to rid itself of the stored toxins andbegin the task of repairing any damage caused by them.The process of expelling stored toxins is calleddetoxification (detox), and it is never pleasant. And sinceyou feel terrible, some people mistake detoxification as asign that their body did better when it was given non-human food because when they go back to eating thosethings, they feel better.

Why? Because the detox process stops! (Some peoplecall the detox process “withdrawal,” but that’s aninaccurate term.)

Another scenario is when, in our efforts to improveour health, we transition from an unhealthy diet and lifestyleto a healthier one. We experience improvement so weassume that this new way of living “works” for us and isnow the way we should live, when in actuality the short-term improvements were mainly due to what we stoppeddoing. And the green juices and wheatgrass and the othernew things that we started doing were simply healthierthan what we had been doing. Although we’re seeingimprovement in the short term, these things will not serveus and allow us to thrive in the long term. And indeed, itmay still allow serious disease to occur even though itmay be a little farther down the road.

So be very careful when deciding what works foryou. We don’t have access to a time machine where, ifwhat we thought was “working” for us turned out not towork, we could go back in time and try something else.The knowledge of what is likely to still be working foryou 30 years from now, not merely in the short term, iscrucial if maximum health creation, illness avoidance, anda robust quality of life for your whole life is your goal.

Don Bennett is a Disease Avoidance Specialist, author,lecturer, and teaches Health Creation & DiseaseAvoidance. Don’s book, How to Have the BEST Odds ofAvoiding Degenerative Disease is available in our bookdepartment. For some enlightening health information,visit health101.org.

By Dr. Kimberly Strickland, ND

By Don Bennett, DAS

Nutritional YeastNutritional yeast is both a supplement and a

condiment that gives food a nutty or cheesy flavor. Itsyellowish color comes from the concentration of Bvitamins, specifically the B vitamin riboflavin. It isfermented on mixtures of beet and sugar cane molasses.Once the fermentation process is finished, the yeast iswashed, pasteurized, and dried at high temperaturesrendering it inactive (it has no fermenting or leaveningpower). The necessary vitamins are added to the yeastat this time. If stored in a cool dark place, nutritionalyeast should last for about a year.

Sometimes brewer’s yeast and nutritional yeast areconfused. Brewer’s yeast is the same by-product, but itis from the beer making process and is grown on hops,grain, and malt rather than molasses. The taste of thisyeast is bitter.

Nutritional yeast can be an excellent source of B-vitamins, especially B-12. In the bulk section at LifeGrocery, there are two kinds of nutritional yeast; one isregular and one is for vegan support (this one containsB-12 while the regular one does not). As a vegan, Ioften heard that I needed to eat red meat or get B-12shots because there was no other way to get B-12.

Check the facts before listening to others.Sometimes life can get stressful and nutritional yeast

is terrific to keep stress at bay since it’s packed with B-vitamins. It contains 18 amino acids and 15 minerals. Italso contains the trace mineral chromium, also knownas the glucose tolerance factor, that helps to regulateblood sugar levels. Nutritional yeast is a low-fat, low-sodium, kosher, non-GMO food that contains no addedsugars or preservatives. It DOES NOT contain activeyeast or gluten. It is generally considered acceptable inmoderate amounts for those following a diet designedto manage Candida albicans. However, for those whoare allergic to yeast, it is advisable to avoid this product.Although some living food recipes call for nutritionalyeast, it is not a living product.

Nutritional yeast is my secret ingredient for severalof my family’s favorite meals and snacks. We sprinkleit on popcorn with a little salt and vegan margarine. Ittastes great on a salad, on pasta, and in smoothies; it isa wonderful thickener for sauces and soups. I make amacaroni and “cheeze” from scratch, using nutritionalyeast, which my boys prefer to any other they have

continued on page 3

The Life Line, Jan/Feb 2010

Do You Want Results or Effects? By Brian Murray, M. Ed.

Nutrition from “A” to “Z” Dr. Joe Esposito, DC, BS, DCCN, DABCO, DAAPM

“O” is for onions. Onions are great. They’re loadedwith antioxidants and have been shown to help lowerblood pressure. They help prevent and fight cancer.They’re antibiotic, which means they fight bacteria.They’re antiviral, which means they help to fight viruses.They’re low in calories and high in fiber.

There are several different things you can do withonions. You can chop them up and put them in yoursalad and eat them raw or cook them and put them invarious dishes. However, they are best raw becauseonce you cook them, they lose some of their nutritionalvalue. If you’re concerned about getting onion breath,you can eat some parsley. Parsley helps to neutralizethe onion breath. It’s also loaded with vitamin C. It’s anatural diuretic, so it helps to flush out your system. Byincorporating onions and parsley into your diet, you’regetting a lot of health benefits.

“P” is for peas. Peas are a lot of fun. There are allkinds of things you can do with peas. You can put themin soups and salads or mash them up and serve them as

a paté. They can be roasted and salted and eaten assnacks. They can be coated with wasabi and eaten as aspicy snack. Wasabi, known as “Japanese horseradish,”is used as a spice and has an extremely strong flavor (itis very hot!). Wasabi is great if you have a stuffy noseor sinus problems. It really helps to open up your nasalpassages. Wasabi also helps to stimulate your digestivesystem. Incorporate peas and wasabi into your foods inorder to bring more variety and health to your diet.

“Q” is for quinoa. Quinoa is a grain. Not only is itan excellent protein source, quinoa contains a balancedset of essential amino acids. That means it’s a completeprotein. It’s an excellent source of fiber, magnesium,phosphorus, and iron. Quinoa is easy to digest. It has amild, slightly nutty flavor, and is a great substitute forrice or couscous. It has a light, fluffy texture whencooked and makes a great pilaf. You can add vegetablesand seasonings to it or try adding almonds, berries, andhoney. Honey is an antiviral, antibiotic, and antifungal.Raw honey is the most nutritious, so don’t heat it.

Processing honey removes all of its health benefits. Ifyou have a sensitivity to gluten, I recommend usingquinoa because it’s gluten free. Pretty much everyonehas at least some sensitivity to gluten, so by adding quinoato your diet, you’re eating something that has severalhealth benefits and is safe for your system.

This article will be continued in the next edition ofThe Life Line.

Dr. Joe Esposito is a chiropractor, the author of“Eating Right For The Health Of It!,” the syndicatedradio show host of HEALTH TALK ATLANTA andthe director of Health Plus Wellness Center. He iscommitted to making healthy living commonplace.If you would like more information or would like tospeak to him personally, please call 770-427-7387.You can also check out Dr. Joe’s websitewww.DrJoeEsposito.com. Mention Life Grocerywhen you call, and get an exam, consultation, x-rays, and doctor’s report of findings for only $50!

The next time you go to exercise, think about whatyou really want to gain in return for your time and effort.Do you want results or effects?

The term result means a long-term change inmuscular strength, firmness, shape, bone strength,leanness, and overall improvement of physical capability.The term effect means the immediate change in thebody’s homeostasis because of movement, such asincreased heart rate, labored breathing, sweating, andlight muscle fatigue. Effects and results are bothconsequences, but an effect is an immediateconsequence, while a result is a consequence that occursafter several days or weeks. In other words, resultsrequire patience. This may be why yours have beenlacking.

Effects are fleeting. When you stop exercising theeffects usually subside within several minutes. Resultsare more long lasting. Once you gain them it takes amuch longer time to lose them. This makes sense. Ifyour body is going to expend energy to coordinate thebuilding of new tissues over the course of several weeks,it isn’t going to turn around and tear it all down overnight.

For example, in a study from the University of Maryland,both men and women were subjected to strength trainingof the frontal thigh muscles for nine weeks followed byno strength training of the same muscles for 31 weeks.The researchers assessed muscle quality, which wasdefined as the maximum amount of force the musclescould produce per unit of muscle mass. The musclequality assessment took place at baseline, after nineweeks of strength training, and after 31 weeks ofdetraining.

All subjects exhibited significantly increased strengthand muscle volume after the nine-week training period.So what would you expect to see after 31 weeks of nostrength training for the thigh muscles? Would theirresults have vanished completely? No. Even after 31weeks of no strengthening exercise, the muscle qualityof the thighs was still significantly elevated abovebaseline measurements.

Please sear the following deeply into your brain.Just because you are experiencing exercise effectsdoesn’t mean you are going to get results from yourexercise. Unfortunately, this is most likely why you

continue to walk and jog with little to show for it–youare in love with the effects and most likely believe thatthe effects translate into results. Sweating equals fatloss, right? A little muscle fatigue equals more shapelymuscles, right? Wrong.

So what do you want? Do you want a fewtemporary physiological changes that will be gone in afew minutes so you can start all over again tomorrow,or do you want your body to experience a permanentchange that will make you look and feel twenty yearsyounger all the time?

References:Ivey, FM et al. Effects of Strength Training and Detraining on Muscle Quality: Age and Gender Comparisons. J Gerontol A Biol Sci Med Sci, 2000 March, vol 55(3):B152-157.

Brian Murray is an exercise physiologist, weight lossconsultant, and creator of mbody , a six-week fatloss plan that will change your life. For more infoplease visit www.mbodytransformation.com.

gently to coat the tofu.• Add nutritional yeast, stirring gently to coat

the tofu.• Serve over a bed of rice with steamed

veggies.• Add Braggs and nutritional yeast on top when

you serve.

Macaroni and CheezeFrom Vegan Vittles by Joanne Stepaniak

2 ½ c dry elbow macaroni, cooked and drained2 T olive oil½ c whole wheat pastry flour (or gluten free flour)½ t dry mustardpinch of cayenne pepper (optional)1¾ c non-dairy milk, heated½ c nutritional yeast1 t saltground black pepper, to taste1 T fresh, finely chopped parsley or 1 t dried parsley flakes½ c packed fresh breadcrumbs

• Preheat oven to 375° F. Spray a casseroledish with nonstick cooking spray.

• While the pasta is cooking, place olive oil in a

2-qt saucepan and cook over medium-highheat. Stir in flour, mustard, and cayenne, ifusing. Cook for 1 minute.

• Gradually stir in heated milk, a little at a time,whisking constantly. Take 5-7 minutes to addall of the milk. Cook until consistency of thickcream.

• Remove from heat and stir in nutritionalyeast, salt, pepper, and parsley. Pour sauceover pasta.

• Transfer to prepared casserole dish andsprinkle the breadcrumbs on top. Bake for20-25 minutes. Let stand 5 minutes beforeserving.

Resources:www.efn.org/~sundance/NutritionalYeast.htmlwww.bestnaturalfoods.com/nutritional_yeast.html

tried. Our absolute favorite is my special tofu. Look fornutritional yeast in the bulk section at Life Grocery thenext time you’re there. Happy eating!

Nutrients per one heaping tablespoon ofnutritional yeast (VSF): Calories 60; Total Fat 1gram; Carbohydrate 7 grams; Fiber 4 grams;Protein 8 grams; Sodium 5 milligrams; Vitamin B1(thiamin) 640% Daily Value (DV);Vitamin B2(riboflavin) 560% DV; Vitamin B3 (niacin) 280%DV; Vitamin B6 480% DV; Folic Acid 60% DV;Vitamin B12 130% DV (vegan support); Selenium30% DV; Zinc 20% DV

Yummy Tofu1 block of tofuolive oil2-4T Braggs Amino Acids¾ - 1 c nutritional yeast

• Cube a block of tofu into small bite sizepieces.

• Fry in a generous amount of olive oil untilbrown and crisp on all sides, yet not burned.

• Pour the Braggs directly into the pan, stirring

continued from page 2

Kim Strickland earned a Doctorate degree in NaturalHealth from Clayton College of Health. She is a stay-at-home mother homeschooling her two children. She ownsInspired Living, LLC, a business whose purpose is to inspirepeople to live their best lives. She facilitates workshops to helppeople realize their dreams.

Nutritional Yeast

Fructose–Friend or Foe? By Dr. Susan Esposito

Previously fructose (a simple sugar known as amonosaccharide) had been touted as a superiorreplacement for table sugar (sucrose, which is half glucoseand half fructose), due to its lower glycemic index (itdoesn’t cause such a tremendous spike in blood sugarupon digestion). Also, it’s all natural, so it doesn’t have allthe negative side effects that are associated with artificialsweeteners. However, the American Diabetes Associationand many nutritional experts have changed their mindsabout the benefits of adding fructose to your diet.

The amount of fructose found in most vegetablesand fruits is not problematic. Fruits and vegetables haverelatively small, “normal” amounts of fructose that mostbodies can handle quite efficiently. Natural fructoserepresents 5%-10% of the weight of any fruit. In fact,there is evidence that eaten in small quantities, it may helpyour body in the natural processing of glucose. However,consuming too much fructose at once seems tooverwhelm the body’s capacity to process it. Historically,human diets included only very small amounts of fructose.Today, it is estimated that about 10% of the modern dietcomes from fructose.

The problem comes with all the added sugar in ourmodern diet, the volume of which has grown rapidly inrecent decades. Fructose works the same in the body,whether it comes from corn syrup, cane sugar, beet sugar,strawberries, onions, or tomatoes. Only the amounts aredifferent. For example, a cup of chopped tomatoes has2.5 grams of fructose, a can of regular (non-diet) sodasupplies 23 grams, and a super-size soda has about 62grams.

High fructose corn syrup has become incrediblyinexpensive and abundant, partially due to corn subsidiesin the United States. Its use in processed foods stemsfrom a discovery in 1971 that synthesized a 55% fructoseand 45% glucose syrup from maize, creating an ingredientcheaper and six times sweeter than cane sugar. So, themain problem that exists with consuming fructose is dueto its ubiquitous presence in the processed foods on whichwe as a society are gorging ourselves.

Most of the carbohydrates we eat are made up ofchains of glucose. When glucose enters the bloodstream,our pancreas releases insulin to help regulate it and storethese sugars in our cells for later use as energy. Fructose,on the other hand, is processed in the liver. The majorproblem with this occurs when too much fructose entersthe liver; the liver can’t process it all fast enough for thebody to use as sugar. Instead, it starts making fats from

the fructose and sending them off into the bloodstreamas triglycerides.

We really don’t want this to happen because highblood triglycerides are a risk factor for heart disease.Another problem is that fructose ends up circumventingthe normal appetite signaling system, so appetite-regulatinghormones aren’t triggered and you’re left feelingunsatisfied. This is probably part of the reason why excessfructose consumption is associated with weight gain.

There is growing evidence that excess fructoseconsumption may also facilitate insulin resistance, andeventually type 2 diabetes. However, some of this effectmay be from chemicals in soda that react with the highfructose corn syrup. These effects will be particularlydevastating for children, for they are deemed more likelyto consume these products containing high levels ofsweeteners over greater periods of time. A recent reportfrom England claims that by the year 2015, in England,one out of every 10 children will be obese.

The following are summaries of two recent studiesthat I found on the negative effects of high levels offructose in the diet:

• Previous studies of the potentially adverseimpact of fructose have focused on rats, butthe first experiment involving humans hasnow revealed serious health concerns. Over10 weeks, 16 volunteers on a strictlycontrolled diet, including high levels offructose, produced new fat cells around theirheart, liver, and other digestive organs. Theyalso showed signs of food-processingabnormalities linked to diabetes and heartdisease. Another group of volunteers on thesame diet, but with glucose sugar replacingfructose, did not have these problems. Peoplein both groups put on a similar amount ofweight. However, researchers at theUniversity of California who conducted thetrial said the levels of weight gain among thefructose consumers would be greater overthe long term.

• In animals, fructose-rich diets increase theproduction of fat and promote resistance tothe energy-regulating hormone insulin. Newresearch suggests that memory suffers aswell, at least in rats. Neuroscientist MariseB. Parent, of Georgia State University, andher colleagues fed 11 adolescent rats a diet

in which fructose supplied 60 percent ofthe calories. For 10 other rats, cornstarchtook the place of the sweetener. Thescientists trained the rats to find asubmerged platform in a pool, with the helpof surrounding cues. Two days after thetraining ended, Parent’s group removed thepool’s platform and recorded where therats—now adults—swam. Whereas thecontrol group spent most of its time aroundthe platform’s old location, the fructose-fed rats visited this area significantly lessoften. “They can learn” the platform’slocation, Parent notes, “but they just can’tremember it for long periods.” (Anotherresearch group has shown in hamsters thatinsulin resistance can affect thehippocampus, a part of the brain criticalfor learning and remembering facts andevents.)

So, my recommendation is to stick to eating organicfruits and vegetables and leave the high fructose cornsyrupy soft drinks and other fructose containingprocessed foods alone or at least to a bare minimum.

References:http://www.naturalnews.com/ 024994_fructose_glucose_blood.htmlhttp://www.sciencedaily.com/releases/2007/08/ 070823094819.htmhttp://www.grist.org/article/draft-new-research- links-high-fructose-corn-syrup-and- diabetes-heart-diseas/http://www.jci.org/articles/view/37385http://www.thenutritionreporter.com/ fructose_dangers.htmlhttp://www.scientificamerican.com/ article.cfm?id=forget-the-fructosehttp://sweetsurprise.com

Don’t Trust MeBy Michael Scimeca

I’m evil, a chronic sinner, and a world-class liar. Ihave bad intentions, ulterior motives, and wounds that goway beyond this world. I’m skeptical, critical, andincredibly judgmental. So for crying out loud, don’t trustme.

I may appear noble or sound as if I actually knowsomething. I may talk with hatred in my voice or speakwith a deep and pervasive peace. Regardless of mypresentation, whether it be passionate, self-righteous, orcondescending, for God sake, don’t trust me.

I could have a host of degrees and letters after myname. I may hold an esteemed position within anorganization or government. I might be an author ofnumerous books and speak on a slew of topics. I may berevered, feared, loved, or loathed, but independent of anyaccolades the world may bestow on me, do not trust me,not for one second.

I have the ability to pull the wool over everybody’seyes, and you would never know it. If I end up on TV andappear to be successful, I have accomplished nothing. Myinsidious desire for more inspires me to lie to myselfchronically that I have become a great danger to myself.Sadly, I actually believe most of the stories I tell about meand my purpose for being here on Earth, so don’t trust me.

Obviously, I could go on like this for a seemingly greatamount of time. If you’re still reading, however, you maybe curious. Where is this rant leading? Certainly, he’sgoing somewhere with this article. Hopefully, he’s notusing this space to make himself feel better for all of hispast transgressions. Is he? Hmmmm.

If I were writing for inner-healing purposes, I wouldprobably never stop. The truth is I am trying to make apoint. Don’t trust me, especially when I am telling youwhat “the truth is.” Don’t trust me, not because I am nottrust-worthy. I believe myself to be quite trustworthy.The world, however, needs each of us to show up fullyand be fully present. Trust blinds us.

We all have calls to answer. One of our main persistentcalls is to continue to develop our common sense. Whenwe trust others, especially authorities, we often do so atthe expense of our common sense. Trust has us close oureyes more often, which diminishes our ability to do ourown “independent case studies.” When we trust for thesake of trust, our experiences hold less value. They end upproviding us with limited benefits, rather than giving us thewisdom we so desperately require to live completely,honestly, and happily. Quite simply, when we trust blindly,we sacrifice the wisdom we would otherwise gain fromliving with eyes wide open.

If you don’t trust me, what should you do? Oh, I havemany recommendations! Watch carefully. Look closely.Choose wisely. Do anything you can to stimulate yourown creative and problem-solving abilities. Incorporate

your values if you choose. Pass on the parts of yourculture that you have come to learn are wise, andimprove on those “social morays” that you knowdefinitely need improving. Heck, I have a ton ofsuggestions. Engage in open conversations. Practicelistening to the point of real learning. When you developthe remarkable gift of true understanding, you willpossess the power to become a great thought leader.You can then more effectively be part of the solution (orpart of the problem, if you choose).

Here’s another suggestion: Be part of the solution.Develop yourself as a trustworthy individual, but don’ttrust me or anyone else. And if you’re really brave, usethe level of common sense you currently have todevelop a greater level of common sense. Can I helpyou? I believe I can, but don’t trust me. If you chooseto do nothing, however, to make productive, positivechanges in your life, it’s no big deal. Really! Trust me.

Dr. Susan Esposito is a nutritional adviser, chiropractor,and vegan mother of three children. If you have aquestion for Dr. Susan, you may e-mail her [email protected]. Please remember that notall questions can be answered in this newsletter.

Michael A. Scimeca is a chiropractor and life coach. Hehelps many people enjoy greater levels of health andwell-being. As a chiropractor, he works with individualsand families to help their bodies function optimally,without the use of surgery or drugs. As a life coach, heexcels in helping children and couples learn the lifeskills necessary to be successful in relationships and inlife. His office is in Roswell, GA. Call him at 770-912-9197 or visit www.scimeca.com.


Get Energized with Raw and Living Foods By Brenda Cobb

Nutrition is the foundation of good health and fitness.Supercharge your body with organic raw and living foodsand watch your health and fitness level soar. A busy liferequires lots of energy. When you’re active and on thego you might not be eating the most nutritious food. Poornutrition can lead to low energy and disease. Raw andliving food is the best medicine and finest food straightfrom Mother Nature. It’s quick and easy, with no cookingnecessary. Just eat an apple or a stalk of celery.

Many times, people think they are eating healthywhen they’re really not. Eating cooked food and little, ifany, raw and living food will slow the body down andmake it acidic. Cooked food is difficult to digest andassimilate. It sits in the body for a long time and leads toconstipation, fermentation, and sluggishness. Cookingfood kills all the enzymes and destroys valuable vitaminsand minerals, the very components the body needs tobe energized and healthy.

Organic raw greens, fruits, vegetables, nuts, seeds,and sprouts give the body everything it needs to stayactive, healthy, and fit. Raw and living foods oxygenateevery cell; more oxygen means more energy. If you’reworking out you’ll get better results with optimumnutrition. You’ll get more clean burning protein from rawand living foods than from meat. When you eat meatthe body produces uric acid. This can affect yourmuscles and joints leading to aches, pains, arthritis, gout,and a compromised immune system. Raw and livingfoods bring back the body to alkalinity. An alkaline bodyis a healthy body.

Energy drinks are the rage now, but if you look atthe labels of these commercially prepared products youwill see they are full of chemicals, additives,preservatives, caffeine, and a host of other unhealthyingredients. Skip the commercial energy drinks andmake your own raw and living energy drink. Just blendup some raw and living foods into a smoothie tosupercharge and nourish you at the cellular level. Getmore energy and strength. Feel lighter and cleaner.Maximize your fitness. Create good health. It’s all up toyou. You are what you eat! Eat the best fresh food onthe planet—organic raw and living vegan foods.

For all of the following recipes, put the ingredientsin the Vita-Mix or other high speed blender andblend until creamy. The more water you add, thethinner your smoothie. Always use organicingredients. You can’t get much easier than this.

Super Charge Smoothie2 c kale1 apple, seeded1 carrot1 c sunflower sprouts1 T dulse flakes½ avocado2 stalks celery3-4 c filtered water

Lean and Green Smoothie3 c mixed baby greens

2 stalks celery1 cucumber1 c broccoli sprouts1 c parsley1 clove garlic1 T fresh ginger3-4 c filtered water

Colorful Veggie Smoothie3 c romaine lettuce1 small carrot1 small beet1 medium tomato1 stalk celery1 c buckwheat sprouts1 T fresh lemon juice3 4 c filtered water

The Tool for Determining if a Food is Truly “Natural”This tool is designed to aid you in filtering out all of

the hype-foods on the market today that are marketed as“healthful” or “natural” which may actually prove to beharmful. For example, the chemical sweetener aspartamethat was hailed as a “healthy” sweetener when it enteredthe market is now known to cause neurological failuredisorders and brain tumors. If you would prefer not to bethe guinea pig for the next new “all natural” food, thisfilter is the tool for you.

This filter is essential because we are constantlybombarded with new and exciting advertising telling uswe need their new, patented, heart-healthy blend ofsuper whatever-it-is, followed by a group of individualstestifying how it cured them of everything from boils andbad breath to ugliness and poverty. It separates us fromthe “health-hype” and allows us to make truly healthfulselections.

The main component of the filter is what I like torefer to as The Cave Man Factor. This is where weexamine how a food was produced or processed andask: “Could I reproduce that process in a cave?” Iconsider any process that could be done by a cave man(or out in nature with no equipment) to be a natural/acceptable practice, because he would not have accessto technology that might render a food harmful.

Just as a note, I don’t object to a machine doing ajob a person could do. For example, I can chop thingsvery finely and grind them with a mortar and pestle, orwhip together ingredients with a whisk. Using a blenderjust makes that job easier and faster. It is when a foodcan only be produced with “high-tech” man-madeequipment or chemical processing that I figure it’s notsomething nature intended for us to consume and carriesthe potential of being very hazardous to the body.

For example, the commercial process of“hydrogenating” oils. In a vacuum chamber, the oil isbombarded with hydrogen until it is saturated. Becausethe process is not governed by a natural process and isforced upon the oil, the saturation is undiscriminating andwill plug up the enzyme sites on the fat molecules thatallow it to be broken down and used. If we then eat theoil, enzymes have no place to break it apart and the bodytends to store it instead. It is stored especially in the liverand gallbladder, and along the venous structure of thebody, seriously hampering their function and being nearlyimpossible to remove. If we stop to consider for amoment, that the hydrogenation process could neverhope to be accomplished in a cave, we could avoid theissue entirely.

On the other hand, if I crush a handful of olivesbetween two rocks, the oil runs out. I think a cave mancould handle that, and so can my body.

Whenever the food you are selecting is not obviouslyin its original state, this tool becomes priceless. Becauseshopping even at the finest health food store is not afailsafe in getting truly healthful food, I encourage you toadopt your own filter. If the foods you select for yourplate are mostly in their original state and the remainderpasses through the filter as being truly natural, you willbe giving your body the ultimate building blocks that willfacilitate healing in your body, moving it toward its ideal.

Consume only foods that passthrough the natural food filter!

The following recipe is a great way to help you keep yourNew Year’s Health Resolutions by having a terrific wayto make all those raw veggies taste terrific! It alsopasses The Cave Man Factor.

Creamy Chive Dip1½ c Almondaise (See p. 43 of Traci’s Transformational Kitchen Recipe Collection

or watch our video on YouTube:http://www.youtube.com/watch?v=lN5rWUJA73k

¼ c fresh snipped or 3 T dried chives2 T nutritional yeast flakes1 t sea salt½ t dried dill weed1½ T raw red wine vinegar2 t raw agave nectar

• Whisk together all ingredients until well mixed.Great with any raw vegetables or crackers.

Traci Sellers started learning about healthful eatingbecause her life was threatened. When all that themedical profession had to offer had failed, healthfuleating saved her life. She has been studying healthand creating recipes that follow healthful eatingprinciples for the last 10 years. She specializes inmaking healthful alternatives to classic comfortfoods. For more information on healthful eating,download the free e-book Traci’s TransformationalHealth Principles at www.bestfoodist.com orpurchase your copy at Life Grocery. Succeed in 2010with personal health mentoring online atwww.TracisTransformationalKitchen.blogspot.com/2009_11_01_archive.html.

By Traci Sellers

Brenda Cobb is founder of The Living FoodsInstitute and author of The Living Foods Lifestyle®,101 Raw and Living Food Recipes, The Living FoodsTraining Manual, and several other books on rawand living foods and natural healing. A HealthyLifestyle Raw and Living Food Course with hands-on training in nutrition, emotional healing, andcleansing and detoxification is offered at LivingFoods Institute in Atlanta, Georgia. Call 404-524-4488 or visit www.livingfoodsinstitute.com for moreinformation.

Are You All Dried Out?

Reflections, Passing the Torch, and New BeginningsBy Betsy Bearden

By Linda Townsend

The New Year always represents time for reflection,expectations, goals, promises, and recapturing all the reallygreat moments we had throughout the past year. Luckily,it seems the memorable times and “Doh!” times usuallybalance each other out.

Some of my most memorable and relaxing times of‘09 were spent on the water, kayaking with my husband,Steven. In fact, they were so relaxing, that my brainseemed to take a hike one particular afternoon. It was aquiet and beautiful, late fall day as we paddled along aquiet cove at Lake Allatoona. We saw a fisherman fishingoff the bank and I called out to him and asked if he wascatching any fish? He promptly replied, “No, but then Inever really do!” As we paddled around the next cove,our general conversation about anything and everythingturned to fishing.

“No one ever seems to catch any fish at LakeAllatoona,” Steven said. And from there, the subject ledto tadpoles. He proceeded to tell me about one of hischildhood memories of tadpoles taking over thecommunity swimming pool while it was closed down foroff-season. Come spring, they had to be removed, andthe pool cleaned before it could open back up for summer.I sat for a moment and tried to figure out why no oneever caught fish at Allatoona, because I had just seenhundreds of tadpoles as we were putting in at the dock.But before I could catch the words coming out of mymouth, I asked, “Don’t tadpoles turn into fish?” Doh! Helaughed and then reminded me that they do, in fact, turninto frogs. I used to know that! No redemption here, so Iwill just move on.

My mother will celebrate her 86th birthday this June.She remains independent, lives alone, and drives herselfto the store, beauty parlor, and to church on Sundays.How very Mayberry, I know. She has led a predominantlyvegetarian lifestyle over the past thirty-something yearsby eliminating all red meat, poultry, and most dairyproducts. As a result of this (and great genes, obviously),she has remained prescription drug free and does not evenhave a primary-care physician.

However, during the months of September throughNovember, Mama became very ill. She contracted

Hepatitis A, and subsequently broke out with shingles, asher immune system had become compromised from theHepatitis virus. She was attacked by two major viruses atthe same time! She is okay now, but is left with thatnightmare of a memory. It is scary to think that anyone,at anytime can become infected with Hepatitis A fromfood (food handlers that don’t wash their hands), bodilyfluids from carriers of the virus, and unclean kitchen orbathroom surfaces. There is no treatment for the virus; itjust has to run its course. I never had a clue about it; thisis something we should all be made more aware of!

Thanksgiving was fast approaching, and since Mamawas about 90% improved, but still recovering, I told herthat I was going to do all the cooking. No thunder orlightning occurred as those words came from my mouth,so it should be smooth sailing from there, right? You mayremember that I have been banned from bringing pumpkinpie anymore. Just because I forgot to add sugar to therecipe one year, and had to poke holes in the eight pies Ihad made, and fill them with molasses, is that a reason totreat me like a pumpkin pie pariah? A few years later, Imade one out of eight pumpkin pies with tofu in place ofeggs. Gosh, someone call in the Militia! Just a few minorinfractions, wouldn’t you say? I mean . . . anyone familiarwith my background, at all, knows that tofu and I are likepeas and carrots.

Everyone always pitches in each year and brings hisor her own specialty dishes. Well, our dear Matriarch hasseveral specialty dishes that no one else has ever beenallowed to make—cornbread dressing, green beans andred potatoes, rice pudding, and sweet tea. She reluctantlypassed the torch of the dressing and green beans on tome, but Mama assured me she could make the four gallonsof sweet tea and rice pudding, but I would remain onstandby. I assured her I would make everything taste justexactly as she had made it herself. Still no lightning orthunder, thank you!

T-minus 24 hours and counting—I baked thecornbread as the yellow corn meal box stated: corn meal,flour (I didn’t have any all-purpose, so I substituted breadflour and added eggs, baking powder, buttermilk, vegetableoil and sugar. What’s the difference, right? When the

cornbread was cooked and cooled, I crumbled it up, addedchopped celery, onions, salt, pepper, and vegetable broth.Perfect! Next, I proceeded to snap the green beans, andput the red potatoes on to cook. It just didn’t look like Ihad enough green beans, but I happened to have a bag offrozen “French-style” green beans in the freezer that Iadded. No one will ever notice that some of the greenbeans are longer and skinnier than the others, right?

T-minus thirty minutes and counting, we are settingthe table for Thanksgiving dinner. My sister-in-law, Linda,said, “I hope you made the dressing as good as Mommakes it. I have been looking forward to this all year.”No pressure.

T-minus three minutes into dinner someone asked,“Why are the green beans all different sizes? Who madethese green beans?” T-minus four minutes into dinnerand counting: “Why does this dressing taste so sweet?”The sugar! I should not have added the sugar to the cornbread recipe. Doh! Hmmm…could it be that sugar seemsto be my nemesis?

T-minus twenty-minutes into Thanksgiving dinnerand counting, the announcement was made that “We havepumpkin pie, and no, Betsy did not make it!” Seems mywonderful mother-in-law, Betty, has now been passedthe torch of pumpkin pie duty, and there is no way anyonecan top her expertise on this one! Trust me.

It all worked out in the end. Ah, such is life. Speakingof Life, if it was up to me, I would just choose to go toLife Grocery where I could pick up organic green beans,red potatoes, and head back to the freezer section for myfavorite holiday feast: Tofurkey! Or even better, head overto Café Life where you can get just about anything veggieor vegan that your heart desires!

We are now in the middle of our winter season andwith it comes a common health issue: xerosis, the fancymedical term for dry skin. Grandma would have probablycalled it “winter itch.” Regardless of your skin type, duringthe winter, the drier air contributes to xerosis by drawingmoisture right out of the skin cells.

There are several ideas on how to treat and combatthis problem; some are quite costly and elaborate, butyou may find the simplest things can make a bigdifference. I have personally dealt with this problem fordecades of my life because I have a tendency towardsdry skin all the time, but about four years ago I finallysaid “enough!”

Maintain Indoor Humidity LevelsThe air outside is drier most of winter and the furnace

heating the air in your home dries it out even more. Agood humidifier is necessary to maintain the humidity inyour home at 40 to 50 percent, the range considered idealfor your body. My humidifier is set just over 50 percentto allow the added moisture to circulate more evenlythroughout my home. Basically, it is a matter of whatmakes you comfortable and tell-tale signs of a good rangeis the lack of static electricity (those unexpected shocks)and no condensation on the inside of windows.

There are other advantages for your house as well:Wood dries out too, so wall paneling, wood trim, andhardwood flooring can shrink and cause joints to open.Cracks can appear in drywall and plaster. Joints in woodfurniture can loosen. Wooden instruments like pianos andguitars tend to go out of tune. A good humidifier can do

much more for your home environment than just providesinus relief.

What Goes In, Must Come OutSkin has been described this way by Mitsuhiro Denda

PhD, of the Shiseido Research Center in Yokohama,Japan: “The primary job of the skin barrier is to keepwater-rich internal organs from drying out by preventingwater loss in dry environments.” Better to have dry skinthan dehydrated organs! Therefore, the whole body needsample hydration, but drinking generous amounts of wateralone is not sufficient to keep the skin itself moisturized.

Dry skin is also a sign of fatty acid deficiency. Fattyacids are necessary for our oil-producing glands, ournatural moisturizers. According to Thomas Cowan, MD,a physician and board member of the Weston A. PriceFoundation, people with dry skin should be eating goodfats including butter, coconut oil, olive oil, and smallamounts of flax oil.

Soaps vs. DetergentsMany detergents today are sold as soaps, but there is

a difference. Any good skin cleansing product grabs ontodirt, loosening its attachment to the skin, so that it is rinsedaway with water. The method of how soap does this canmake a big difference in the condition of the skin.Detergents are notorious for stripping away natural skinoils, even the ones that labeled “moisturizing.” Handmadesoaps usually have an excess of fat and a thin layer ofnatural glycerin is left, so thin it does not feel greasy, butdoes wonderful things for the skin.

Glycerin is a humectant, a substance that absorbs orhelps another substance, such as the skin, retain moisture.In other words, the after effects of using a handmadesoap is that the glycerin does not just help in retainingextra moisture provided by the bathing water, but it alsoattracts moisture from the air afterward. The result islike washing and then putting on lotion, but it is all donein one sudsy step in your shower or bathtub.

When All Else FailsFour years ago I stopped having winter itch and

cracking lips. No more rough elbows or peeling skin onmy feet. I did it just by making these changes, but I mustalso admit I still need a little extra help, like when I havebeen outside for a long time or after washing my handswith a detergent. It is a good idea to carry a small amountof lotion to use as needed on the spot, but if you areusing lotion over large portions of your body most of thetime like I was, you might want to consider making somechanges favoring smooth, soft skin with less work andbetter results.

What a time to contrast this dry, barren, chilly seasonby having skin with the glowing, radiant vitality ofsummer!

Reference:Denda, M (2000) Skin Barrier Function as a Self- Organizing System, Forma, 15:227-232http://www.scipress.org/journals/forma/pdf/1503/15030227.pdf.

Linda Townsend of BioHarmonics Research can becontacted at [email protected].

Betsy Bearden is a certified and published writer, and theauthor of a self-published cookbook, Normal People EatTofu, Too. She has worked as a volunteer chef, andcooking class instructor, and as reporter for The PauldingNeighbor Newspaper.You can reach her [email protected] or visit her website atwww.creativewrites.net.


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By Jesse Andersen

Everybody likes a clean home, right? Me too. I lovehaving sparkling bathrooms and a crisp, fresh kitchen,along with shiny end tables. But what exactly are werelying on for that oh-so-fresh, oh-so-sparklycleanliness? Without much thought, many of us pull outthe bottled chemicals from our locked cupboards, (lockedso our children or grandchildren can’t get them), thenproceed to spray, pour, and wipe with the volatilecocktail mix of hazardous substances that make ourhome seem “oh so clean,” and yet, may be doing us somuch more harm than good.

Please keep in mind, I’m not writing this article togive you ONE MORE THING to add to your list ofthings to worry about. Quite the contrary, I’m writingthis article to share with you that there is another option;a better option.

You don’t even need to make it a big researchproject. I’ve already done some research here for you.You don’t even need to lose sleep over it tonight, becausethe solution, you’ll be glad to hear, is simple.

Five and ten years ago, there were a few expertsquietly placing articles in magazines, like Mother EarthNews and Vegetarian Times, about the hazards of thechemicals we use in our living space day in and dayout. But over these last few years, dozens of expertshave been screaming from the rooftops, the articles havebeen getting louder and louder, with more and moredata and studies to back up the findings. The internetgives us a worldwide view of thousands of reliablearticles and studies of which I’ll share three with you.Let’s take a look, shall we?

Brian Halweil, of the Worldwatch Institute, tells usthat “according to the U.S. Environmental ProtectionAgency, the air inside the typical home is on average 2-5 times more polluted than the air just outside, and inextreme cases 100 times more contaminated, largelybecause of household cleaners and pesticides.” Also,“in a 2002 U.S. Geological Survey study of contaminantsin U.S. stream water, 69 percent of streams sampledcontained persistent detergent metabolites, and 66percent contained disinfectants.”

Why should those statistics matter?From the CBC Marketplace report on Household

Cleaners, Gregg Evans spoke to Dr. Virginia Salares,who specializes in indoor air quality. He asked her whatis in some of the products being marketed to youngfamilies. One product they looked at–Lysol Anti-bacterial Action Spray–lists ethanol 79 percent. Not justany ethanol, Salares says, it’s denatured ethanol.

Salares put together a book full of data sheets thatlist the hazards of specific chemicals in the workplace.Here’s what she discovered about denatured ethanol: it“may cause irritation of the eyes and mucousmembranes, may cause central nervous systemdepression if inhaled or ingested.” They also found alkyldimethyl benzyl ammonium chloride, in the Lysol–apesticide. And in glass cleaners? “Some of them havewhat are called glycol ethers. There is concern overthese products for workers (or home owners) who havebeen exposed occupationally. They have been seeingreproductive effects.”

The CBC Marketplace report continues withinformation about carcinogenic chemicals– chemicalsthat may often cause cancer.

Hundreds of chemicals, possibly even thousands ofthem, are capable of causing cancer to occur in testanimals and in humans alike. Cancer seldom eventuatesfrom one acute exposure, but may after prolonged lowlevel exposure or exposure over shorter periods tohigher levels.

There are many well known and documentedexamples of chemicals that actually cause cancer inhumans. For example, the fumes of the metals cadmium,nickel, and chromium may often cause lung cancer.Sarcomas are known to be caused by vinyl chloride,

Clean AND Green is BEST for Your Healthwhile the exposure to arsenic substantially increases therisk of skin and lung cancer. Chemically induced changesin bone marrow by toxic chemicals such as benzene andcyclophosphamide and other toxic chemicals may oftenresult in leukemia.

The sad fact of the matter is that cancer induced bychemicals takes many years to establish and may notbecome apparent until long after the chronic low levelexposure has stopped, as may be the case with an infantcrawling on surfaces which have been cleaned with toxicchemicals used by an unaware mother.

“People assume that if it’s on the shelf, it’s beentested, it’s safe. And you can’t make that assumption allthe time. You can’t. Not with the regulatory frameworkwe have in place,” Kathy Cooper of the CanadianEnvironmental Law Association, told CBC Marketplace.

Natural News staff writer, E. Huff, tells of a reportconducted by the Environmental Working Group (EWG)where they found that in 13 different California schooldistricts, maintenance crews are using cleaning suppliesthat emit more than 450 different toxins into the air, manyof which trigger asthma and lead to cancer.

The districts were chosen carefully and included onesfrom different regions of all different sizes. While somehave begun implementing new cleaning protocols andpilot programs for testing safer cleaning supplies, datareveals that many toxic substances are still being used.

Formaldehyde, styrene, and four other toxicsubstances were found in school cleaning supplies thatall contribute to asthma. These and nine others also foundin the cleaners are known to cause cancer. The use ofthese products is likely correlated to the 28 percentincrease in childhood cancer between 1974 and 1998.

Whoa! And folks, I’m just touching the very tip ofthe iceberg. But let’s move on to the “simple solutions”part.

Again, the internet provides tons of resources and liststo keep things simple in helping us to re-arrange the waywe clean things around our homes. Here are two to getyou started: First, www.EnvironmentalHomeCenter.comis an online source for green building supplies, includingpeople-friendly cleaning supplies, non-toxic pain, naturalcarpets, sustainable wood products, and energy-efficientinsulation. Second, www.TheGreenGuide.com providesconsumers with practical, everyday household andmarket level actions that can yield system wideenvironmental, health, as well as social change.

And finally, the “simplest, simple solution” is right inyour own back yard. (What did Dorothy teach us fromthe Wizard of Oz?) Your favorite, local, and friendly LifeGrocery carries the leading seller of green cleaningproducts in North America: Seventh Generation.

From disinfectants, to laundry detergent to householdcleaners, baby care and feminine care products, you’llfind the full line of Seventh Generation suppliesconveniently located right here, nearby.

Just so you know, I don’t make any money frompromoting Seventh Generation products, but I think theirproducts are so wonderful that I’ve just got to tell you alittle bit about them.

For over 20 years, Seventh Generation has beencommitted to becoming the world’s most trusted brandof authentic, safe, and environmentally responsibleproducts for a healthy home. The company derives it’sname from the Great Law of the Iroquois that states,“In our every deliberation, we must consider the impactof our decisions on the next seven generations.” Everytime you use a Seventh Generation product, not only areyou choosing a healthier lifestyle and reducing thepossibility of chemically induced illness, but you’re savingnatural resources, reducing pollution, keeping toxicchemicals out of the environment, and making the worlda safer place for this and the next seven generations.

Of course, Life Grocery carries many other great,conscious choices for our cleaning needs . . . but the

one that I chose to research was Seventh Generation,and I like what I see!

So now you are informed. I know, some of you mayhave already been informed. Well, for you, I hope I havecaused you to pause and remember for just a minute.Now, I already know what your thinking, do theseproducts cost more? I’m always thinking about that too.Like all things that are “better” for you and the planet, itwill cost you a little more to purchase the best of thebest products. For me, the realization is this: either wepay now or we pay much more later; maybe much, muchmore. I’m very grateful and thankful that we have betteroptions available to us. Better for us and better for theplanet.

Karen Calabreese, one of the most popular andinnovative leaders in the holistic health industry, said,“If you don’t take care of this body, where are you goingto live?” It could be similarly said, “If we don’t takecare of this planet, where are we going to live?”Beautiful, thoughtful advice.

References:Brian Halweil, Worldwatch Institute; Vision for a

Sustainable World; Good Stuff? - CleaningProducts; http://www.worldwatch.org/node/1484

CBC Marketplace: Household Cleaners by WendyMesley, Gaelyne Leslie, Louisa Jaslow; ttp://www.cbc.ca/consumers/market/files/home/cleaners/index2.html

NaturalNews.com; School Cleaning Supplies EmitToxic Fumes into Classroom Air by E. Huff;http://www.naturalnews.com/027848_cleaning_supplies_schools.html

Seventh Generation, Inc.; w.seventhgeneration.com

Jesse is the Director of the Raw Food ResourceCenter and teaches several classes at Life Grocery,including the very popular “Raw Food Nutrition forHealth & Weight Loss.” She also presents a free one-hour lecture weekly at Life Grocery every Thursdaynight at 6:30pm. For more information on herclasses, or if you would like Jesse to email you her“BEFORE and AFTER” weight loss photos, emailher at [email protected].

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Reflections of My Gluten Free LifeBy Nisla C. Whetstone, L.M.T., Gluten Free Lifestyle Coach and Amateur Chef

NislaWhetstone is a Licensed Massage Therapist and GlutenFree Lifestyle Coach in private practice in conjunction withDr. Joe Esposito. Contact her at 770-653-6017 [email protected] for additional information.

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I’ve now been officially gluten free for over 6 yearsnow, and while it’s hard to believe it’s been almost 7years, it seems like second nature to me now. I wantedto share with you all just a little bit of what I’ve learnedduring this time. First of all, I can live without wheat inmy life. I can remember saying “But I just can’t livewithout WHEAT!” Oh so not true. I couldn’t live WITHwheat, I just had to get it through my thick head thatwheat/gluten was poison to my body and treat it as such.Secondly, it does get easier with time. In the beginning Iwas just as depressed, angry, bitter, afraid as most peopleare when they first find out they have either CeliacDisease or Gluten Intolerance, or have to give up wheat/gluten for other reasons. I really thought that my lifewas over. I thought for sure I’d never be able to eatgood tasting food ever again. Again, not true. I’vediscovered so many delicious foods out there and havebecome much more excited about sharing my finds withothers. In the beginning I wouldn’t have served myfeeble food experiments to the dog, they were that bad!

Another thing that I’ve learned is that the holidaysare not about food. Sure a lot of our family traditionsrevolve around holiday parties and meals, and thingslike baking cookies and gingerbread houses, so many ofwhich can be adapted to be gluten free. Instead, theholidays are about spending time with friends and familyand making precious memories. My number one rule is“don’t panic.” I have just learned to plan ahead and notgo hungry. Make recipes that everyone can enjoy andcreate new traditions.

My daughter is also on this gluten free diet with meso this brings me to the third thing I’ve learned. Childrenare way more adaptable to this diet than we give themcredit for being. Once my daughter learned just howmuch better she felt off of gluten, and how terrible itmakes her feel if she accidentally gets a hold of somehidden sneaky glutens, she was way more willing to becompliant on the diet and to actually take responsibilityfor her own food choices. This is important. With childrenyou have to let them have a sense of control over theirfood. You can help them make smarter healthier choices,but let them have some say in what they can eat.Eventually they will be out with friends or other familywithout you there to make the menu choices for them,and you need to be able to trust that they will knowwhat to order or choose. Teach them to read labels assoon as they are old enough to read.

Speaking of reading labels, the fourth thing I’d liketo share with you is this: ALWAYS read labels. Even ifyou have bought the same product many times beforeand it’s always been gluten free before, even if you’vepreviously verified a product as safe through contactingthe manufacturer, always re read the labels. Ingredientschange, formulations change, suppliers change, and theingredient statement on the package SHOULD be themost accurate source of information as to what is inthat product. I don’t know how many times I’ve pickedup a box of whatever product I’ve been getting for awhile and tossed it in my basket only to stop and think“I need to double check the label” only to find that, yes,the company has added wheat to the formula in someform or another and now my favorite cereal is no longersafe. This is why I prefer to shop at Life Grocery, withit’s great gluten free section and many products thatare actually labeled gluten free!

The last little tidbit of information I want to sharewith you today is this; just because a food is verifiedgluten free, it does not mean that you aren’t going toreact to it. Many of us have multiple food intolerancesshow up the longer we are on the gluten free diet. So,just because you ate something that made you sick, itdoesn’t mean it was necessarily gluten. You could havedeveloped an intolerance to dairy, corn, soy, legumes,or any number of things. Only you can truly determine

what other intolerances you may have. Whenever I startreacting to foods and I know I’ve been strict about mygluten free diet, I have to go back to the basics andeliminate all suspect foods and then add one thing backat a time and keep a journal of any reactions. Ultimately,you become your own food detective. Good luck andnever give up hope! The most important thing toremember is to focus on what you can have, not onwhat you can’t. On that note, I want to share several ofmy favorite foods.

Tofu or Chicken Rice Casserole2 c water1 c Basmati rice½ c Imagine Creamy Portobello Mushroom Soup1 c baked tofu, cubed or sautéed chicken breast, shredded1 clove garlic, minced¼ t black pepper¼ t salt2 T butter or olive oil

• Bring water to a boil, add rice and stir.• Reduce heat and cover. Simmer for

20 minutes.• Add the rest of the ingredients and

mix well.• Place in casserole dish and bake at

350° F for 10 minutes.

Tofu or Chicken Broccoli Casserole2 c or 8 oz shredded cheddar cheese or non dairy substitute1½ c cut up firm tofu or cooked chicken2/3 c finely chopped onion10 oz of fresh broccoli chopped into small pieces or 1 pkg frozen chopped broccoli, thawed, and drained1 1/3 c milk or non dairy substitute3 eggs or equivalent egg replacer¾ c of The Gluten Free Pantry’s Quick Mix¼ t pepper1/8 t dried thyme leaves

members receive

10% offall in-stock purchases

9 am-8 pm

1 c shredded cheese or non dairy substitute, for ` ` topping

• Heat oven to 400° F.• Mix the 2 c of cheese, tofu or

chicken, onions, and broccoli ina greased casserole dish.

• Beat remaining ingredients, exceptcheese, with wire whisk or hand beateruntil well mixed. Pour into dish.

• Bake until knife inserted in center comesout clean (approximately 25-30 minutes).

• Top with remaining cheese.• Bake just until melted.• Cool 5 minutes. Serves 6-8.

Grits Casseroleserves 6Good for brunches and dinner w/turkey etc

1 c gluten free quick cooking grits4 eggs or egg substitute3 c water1 c milk or milk substitute½ c butter1 c shredded cheddar cheese1 t garlicsalt and pepper to taste

• Preheat oven to 350° F.• Put grits in water. Cook over medium

heat until very thick. Remove fromheat and add butter.

• Stir in salt and pepper.• Beat eggs and milk together.• Add to grits and mix well. Add cheese.• Pour into 3 quart greased casserole

and bake uncovered for 45 minutes

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A BI-MONTHLY PUBLICATION OF LIFE GROCERY Mar/Apr 2010Volume 16 Issue 21453 Roswell Road, Marietta, Ga · 1/2 mile east of the Big Chicken · www.lifegrocery.com

Spice Up Your SpringAs many of us strive to consume the healthiest

foods, we are faced with the challenge of making thesevitalizing foods as appetizing as some of their junkiercounterparts. One major strategy to combat thecomparative blandness of non-processed foods, is toincorporate the exciting and flavorful aspects of some ofthe world’s most common spices.

Not only will these spices help to make your dishesmore appealing to eat, but they contain a vast and variedamount of nutritional and medicinal properties. Spiceshave been used throughout history as both flavorenhancers and medicinal curatives. For example, in the14th century, certain spices such as cinnamon, clove,and garlic were used to protect against contracting theBubonic Plague in Europe.

There are numerous studies proving the efficacy ofcertain spices below that were listed in naturalnews.com,October 2008:

In a study reported in the British Journal ofNutrition, fifteen aromatic herbs and spicesconsumed in Central Italy as part of theMediterranean diet were studied to reveal totalphenolic, flavonoid, and flavanol content, as wellas their antioxidant potential as measured by oxygenradical absorbance capacity (ORAC). Acomparison was made between salads to whicharomatic herbs had been added. The addition oflemon balm and marjoram increased the antioxidantcapacity of a salad portion by 150% and 200%,respectively, corresponding to an intake of 200 mg.of phenolics and 4000 ORAC units. Among otherspices tested, cumin and fresh ginger made the mostsignificant contribution to antioxidant capacity.

Another study reported in the Journal of Medicineand Food, examined the effects of a spice mixtureon oxidative stress markers and antioxidant

By Dr. Susan Esposito

potential in tissues of insulin-resistant rats. Additionof the spice mixture reduced the levels of lipidperoxidation (break down of fats resulting in freeradical formation) markers in tissues and improvedglucose metabolism and antioxidant status of therats even though they continued to be fed theirfructose diet.

A study in Prostaglandins Leukotrienes andEssential Fatty Acids reported that spices possessantioxidant activity that can preserve the integrityof lipids and reduce lipid peroxidation. Researchersinvestigated the antioxidant activities of selectedspice extracts on peroxidation. The spices testedwere garlic, ginger, onion, mint, cloves, cinnamon,and pepper. Cloves exhibited the highest and onionshowed the least antioxidant activity. The relativeantioxidant activities decreased in the order ofcloves, cinnamon, pepper, ginger, garlic, mint, andonion. Spice mixes of ginger, onion, and garlic;onion and ginger; and ginger and garlic showedcumulative inhibition of lipid peroxidation, exhibitingsynergistic antioxidant activity. The antioxidantactivity of the spice extracts was retained even afterboiling for 30 minutes, indicating that the spiceconstituents were resistant to thermal denaturing.

The Journal of Medicine and Food also reportedan investigation in which researchers bought 24herbs and spices at a local supermarket. Aftertesting them they found that many appeared to havethe power to inhibit tissue damage and inflammationbrought on by high blood-sugar levels in the body.They inhibited the glycation process that has beenlinked to inflammation and tissue damage indiabetics. The spices with the greatest effects werecloves, cinnamon, allspice, apple pie spice, andpumpkin pie spice. Top herbs included marjoram,sage, and thyme.

Another study from the Journal of Medicine andFood investigated the effects of red chili, cumin,and black pepper on colon cancer induced in rats.They found that cumin and black peppersuppressed the onset of colon cancer.

I am not advocating that you should throw out anyprescribed medicine and replace it with your spicerack. You must always check with your doctor beforeperforming any drastic changes to your medical regime.You may, however, experience greater health andvibrancy with a dash of spices thrown into your dailymenu. In the next issue, I will list many of the mostpopularly used herbs and their beneficial properties. Iwill also include a list of spices and their common foodusages. Here’s to spicing up your life!

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Dr. Susan Esposito is a nutritional adviser,chiropractor, and vegan mother of three children.If you have a question for Dr. Susan, you may e-mailher at [email protected]. Not all questionscan be answered in this newsletter.




Volunteer Board of Directors

Ronnie B. Hudson, 770-977-9583Operations Manager

Lisa Maden, General Manager 770-977-9583Rosalind G. McLellan 770-956-1715Anne Meradith 706-334-1957Sara Sweeney 770-591-0001Ashley Thomas 678-687-5544

In This Issue1 Spice Up Your Spring2 Vitamin D – A Missing Link?2 Sleeping Well3 Nutrition from “A” to “Z”3 How Fat are You?4 CoQ10 Technology: Innovation

That Never Quits!5 Contact Reflex Analysis: A Tool

to Find the Problem and Chartthe Path to Recovery

6 Organic Vegan Diet – Is itReally the Best?

6 Resolutions?7 O Ham . . . O Ham . . .

Wherefore Art Thou, Ham?8 Confused About the Gluten

Free Diet?8 Paint Wellness on Your Walls

Hours: Store CaféMonday-Saturday 9 am-8 pm 11 am-7:30 pmSunday 11 am-6 pm 12-5 pm




Marietta, GA 30062770-977-9583

Vitamin D – A Missing Link?

By Dr. Kimberly Strickland, ND

By Don Bennett, DAS

Sleeping Well

It’s not a stretch of the imagination to think that we needsunshine. Obviously plants (and the plants that we eat) needsunshine to grow and to be healthy. And so do we, but thisfact isn’t as obvious. People who get very little sunshineobviously don’t wither at a young age, but they do “wilt,”they just don’t realize it. Vitamin D is known as the “sunshinevitamin” for a very good reason; that’s how humans aresupposed to get their vitamin D (it does not come from foodin any meaningful way). But if not getting enough Dcontributes to diabetes, cancer, and osteoporosis (amongother things), and we’re told that we either don’t know whatcauses these conditions, or that they are caused by somethinglike insufficient calcium or some other equally erroneousinformation, and we then get one of these conditions, we’renot likely going to suspect lack of sufficient vitamin D as acause.

But what if insufficient vitamin D, in reality, contributesto the above-mentioned conditions? First let’s understandwhy processed foods are fortified with vitamin D. When itwas discovered that the condition known as rickets (softeningof the bones) was caused by a vitamin D deficiency, it wasdecided that our foods should be fortified with D to preventthis disease. But 400 IUs of D (a common dose inmultivitamins), although enough to prevent rickets, is notenough to provide the human body with what it needs tohelp prevent those above named diseases that plague oursociety today. And this is what emerging research is nowtelling us, in no uncertain terms.

So how do you know if you are getting enough D? Thelong and the short of it is: If you live in a climate where youcan’t sun yourself in “meaningful” sunshine all year round,you are extremely likely to be deficient to a degree that willincrease your odds of developing one (or more) of thoseabove named serious, degenerative conditions. “Meaningful”sunshine is sunshine that could burn you if you stayedexposed too long; many people put up with cold temperaturesto sunbathe during late fall, winter, and early spring, andalthough the sunshine may feel nice, it is shining throughtoo much atmosphere to create any meaningful amount ofvitamin D in the skin. So there are many people in the US whoare deficient enough in D to prevent the body from doing itsbest job at keeping you free of those life-threatening diseases.

So how can you be sure you’re getting enough? Testyourself! Even if you take a multivitamin, you are very likelyto be deficient to some degree in vitamin D, especially in thewinter. Fortunately this test can be done at home and sentthrough the mail to get your results; you don’t need a doctor’sorder (unless you live in New York). Your 25-hydroxy-vitaminD level should be between 50-80 ng/ml. (Be advised that somedoctors are behind the times in recommending between 30-60 ng/ml.) So if you’re under 50 ng/ml, you should dosomething about it. Since all tanning lamps are not createdequal in that some will tan you but not produce any D (whichis counter-productive), this is why I recommendsupplementation with D3 (D2 is available as a supplement,but it is not nearly as effective, and in many cases noteffective enough). And certainly do so in the winter monthsand whenever you can’t get goodly amounts of sunshine ona daily basis (but needless to say, don’t get burned).

Because vitamin D is so cheap and so clearlyreduces all-cause mortality, I can say this with greatcertainty: Vitamin D represents the single most cost-effective medical intervention in the United States.- Dr. Greg Plotnikoff

Since too much supplementary vitamin D can be toxic,and too little can rob you of adequate protection, it’s importantto know how much D3 to take and how to arrive at this dose(and by-the-way, what’s printed on the bottle will always bea safe amount, but may be too conservative an amount).There’s some great in-depth information on this veryimportant subject in the ARTICLES section of Health101.org(look for the article Cancer Prevention and Vitamin D).

If you want the BEST odds of never getting a diagnosisof something serious, or of getting rid of something youalready have, respecting your body’s need for enough vitaminD is critical.

Don Bennett is a Disease Avoidance Specialist, lecturer,and author; his book How to Have the BEST Odds ofAvoiding Degenerative Disease is available in the bookdepartment at Life Grocery.

The importance of a good night’s rest for excellenthealth cannot be emphasized enough. Many people arecommitted to proper nutrition, exercise, and supplements,but then stay up late at night, producing sleepdeficiencies. We evolved to sleep when it was darkbecause of lack of light. Now we can stay up as long aswe like since we have electricity. That doesn’t meanthat is a good thing for our health.

Suggestions for a good night’s sleep include goingto bed at the same time most nights, giving yourself aboutan hour before you go to sleep in dim light, and reducingsugar and caffeine consumption as the day goes on. Ifyou are still having difficulty sleeping, which is typicallymore common as people age, there are items in thesupplement section at Life Grocery to assist you ingetting a restful sleep.

Valerian is a sedative herb that is nontoxic and non-addictive. Other herbs that are good for overcominginsomnia are passion flower, skullcap, and kava kava.Calcium has a calming effect and should be taken atnight. Floradix makes a liquid herbal form that is quitetasty. Melatonin is a naturally produced hormone thataffects sleep, as does serotonin. GABA is an aminoacid that acts as a neurotransmitter in the central nervoussystem. It helps to calm the body in addition to other

things. In the fall during my pregnancy, I experiencedsleeplessness, although I was very tired. I found thatmy GABA levels were off and for a month I took asupplement called inositol, which is a derivative of Bcomplex, to balance my GABA. Inositol has a calmingeffect in the body and helped me to sleep soundly. Thereare also plenty of herbal tea selections at Life Grocerythat offer calming mixtures of herbs to induce a restfulnight of sleep.

Resources:Healthy Aging, Andrew Weil, M.D. First Anchor

Books Edition, 2005.Prescription for Nutritional Healing, James F.

Balch, M.D. and Phyllis A. Balch, C.N.C.,1997.

Dr. Kim Strickland earned her doctorate degree inNatural Health from Clayton College of NaturalHealth in 2005. She is currently a stay-at-homemother to two boys with a third baby on the way anyday. [Kim gave birth to Skyler Wynter Strickland athome on March 3, 2010, at 4:20 pm. He weighed 7pounds 2 ounces, was 19¼ inches long, and is veryhealthy. Congratulations to the Strickland family!]

General Manager: Lisa MadenOperations Manager: Ronnie B. HudsonEditor: Ronnie B. HudsonProofreaders: Kay Bird, Kim StricklandTypesetting/Layout: G. KrislynLife Line Logo Design: Heathere WilmothContributors: Betsy Bearden, Don Bennett,Kay Bird, Brenda Cobb, Dr. Joe Esposito,Dr. Susan Esposito, Julius Goepp, MD,Ronnie B. Hudson, Brian Murray, Kal Sellers,Dr. Kimberly Strickland, Linda Townsend,Nisla Whetsone

The Life Line, Mar/Apr 2010 Page 3

How Fat are You? By Brian Murray, M. Ed.

Nutrition from “A” to “Z” By Dr. Joe Esposito, DC, BS, DCBCN, DABCO, DAAPM

“R” is for red sauce, which is typically made withtomatoes. They are loaded with disease-fightingantioxidants and contain lycopene, which has beenshown to help prevent certain cancers, including prostatecancer. When cooked, the lycopene level in a tomato isactually increased. Lycopene in tomato paste is fourtimes more readily available than in fresh tomatoes. Thisis one of the few times where cooking somethingactually increases the health benefits of a food! Lycopenehas been shown to reduce cardiovascular disease,cancer, osteoporosis, diabetes, and male infertility. Inmy book Eating Right for the Health of It, I have somegreat red sauce recipes. I have yet to find a better redsauce than mine anywhere in the world. I stronglysuggest that you try it and see if you can find one that’sbetter than mine. Add it to your diet and not only willyou enjoy your food more, you’ll help to prevent disease,as well.

“S” is for sea salt. Most everyone loves salt. I lovesalt. However, most conventional salts cause more harmthan good. The more you process something, the more

health benefits are lost and most conventional salts aresuper processed. Sea salt, however, is not heavilyprocessed. It’s loaded with natural iodine, which helpsto balance hormones and is essential for properproduction of the thyroid hormone. Iodine deficiencycan lead to hypo-thyroidism, which causes extremefatigue, mental slowing, depression, and weight gain.By ingesting sea salt, you’re getting that iodine, whichis an essential part of any diet. Sea salt also containscalcium, magnesium, sulfate, and potassium, all of whichtable salt doesn’t contain. You can add sea salt to salads,snacks, and cooked dishes. If you don’t particularly likesalt (yes, such people do exist!), you can add it to myDr. Joe’s Super Greens to make the sea salt moretolerable. You can even add it to water. Take some water,add a little organic fruit juice, and some sea salt. Thismakes the sea salt less distinguishable. I recommendyou consume one half to one teaspoon of air dried seasalt a day.

“T” is for tomatoes, which are loaded with lycopeneand vitamin C. They are extremely versatile. There are

all kinds of things you can make with tomatoes, such asred sauce, tomato paste, salsa, and even tomatosandwiches. Try making a nice spring salad with slicedtomatoes, cucumbers, and onions, lemon juice or applecider vinegar and fresh herbs like basil or dill. Experimentwith tomatoes and see what delicioius and healthy dishesyou can create.

This article will be continued in the upcoming editionof The Life Line.

When someone tells me they lost ten pounds I liketo ask “Ten pounds of what?” Of course they can’tanswer the question – they don’t know what they reallylost, and to their detriment, often don’t care. I realizedthis one day when I stopped a woman who was brisklywalking around my office building. I asked if she wasout for a “fitness walk” and she said yes, and told methat she had lost 18 pounds. I replied, “Eighteen poundsof what?” to which she replied, “I don’t know, but it’sgone.” Big mistake. All of you should know what youare losing.

I have said it before and I will continue to say itover and over again until everyone understands that bodyweight is meaningless, especially when you are on a“weight loss” program. Why? Your weight doesn’t tellyou how much fat or muscle is on your body. These arethe two tissues you should be most concerned about.These are the tissues that primarily determine yourweight, shape, and how much space you occupy. Sohow do you know what is happening on the inside ofyour body?

I cannot recommend strongly enough that you starttracking your body composition. For the past four yearsI have collected body composition data on clients usinga Tanita® Body Composition Monitor. It calculates bodycomposition using Bioelectrical Impedance Analysis

(BIA). A safe, low-level electrical signal is passedthrough the body. Electricity passes easily through fluidsin the muscle and other body tissues but meets resistanceas it passes through body fat, which contains little fluid.When used under consistent conditions this device givesyou the information you need to evaluate what is actuallyhappening to your body as a result of exercise or dietarymodifications. You should be primarily interested in howyour measurements trend over time; not the accuracyof the numbers during each individual measurement. Inmy experience this is a very simple, reasonably accurate,and convenient way to obtain trend information that willalert you when you are doing something wrong, orreinforce when you are doing something right.

The main thing to remember about checking yourbody composition is that your body weight is notimportant. It is what happens “behind the scenes” thateffects your body weight that is important, hence whatis happening to your fat mass and muscle mass. Forexample, the following scenarios indicate that you aregetting leaner:

Scenario 1: Body fat percentage goes downwhile muscle mass goes up.

Scenario 2: Body fat percentage goes downwhile muscle mass remains the same.

Scenario 3: Muscle mass goes up, body fat doesnot change.

In keeping with weight being the great master ofdisguise, in scenarios 1 and 3, your body weight couldbe going up. Hence, not all weight gain is bad. This shiftin thinking is incredibly difficult for our weight-obsessedsociety to grasp, yet so incredibly important. AlthoughI’m old enough to know that you can’t change thethinking of those who don’t want to change, I’m youngand stupid enough to keep trying.

The point I want to make perfectly clear is that youcan lose a ton of body weight and still see your fat massas a percentage of your body weight actually go up!That is the exact opposite of what you want to happen.You need to know how much fat and lean body massyou have so you can know if your efforts are workingfor you or against you. The old bathroom scale willalways lead you astray. Get more information with abody composition monitor and you will start to have bettersuccess getting, and keeping a leaner, healthier body.

Do You Have Unexplained White, Yellow,or Brown Spots on Your Teeth?

Many teens and adults do not know that teeth staining can be caused by ingesting too much of the chemical fluoride found in fluoridated citywater and foods, toothpastes, and other sources. We invite you to learn how this affects yourself, your friends, and loved ones.

You may also be able to participate in possible upcoming fluoride legal actions and settlements. For our research project we are looking forphotos of your teeth if you have white, yellow, or brown stains similar to the pictures on our website. Please visit our website or call us.

The Lillie Center Inc. P.O. Box 839 Ellijay GA 30540www.spotsonmyteeth.com

Phone: 706-669-0786 or Email: [email protected]

Brian Murray is an exercise physiologist, weight lossconsultant, and creator of mbody , a six-week fat lossplan that will change your life. To learn more aboutmbody® please visit www.mbodytransformation.com.

Dr. Joe Esposito is a chiropractor, the author of EatingRight For The Health Of It! the syndicated radio showhost of Health Talk Atlanta and the director of HealthPlus Wellness Center. He is committed to making healthyliving commonplace. If you would like moreinformation or would like to speak to him personallycall 770-427-7387. You can also check out Dr. Joe’swebsite www.DrJoeEsposito.com. Mention Life Grocerywhen you call, and get an exam, consultation, x-rays,and doctor’s report of findings for only $50!

CoQ10 Technology: Innovation That Never Quits!Back in 1983, when coenzyme Q10 was first

introduced, the only concern was being able to affordit. A 100-count bottle of 10 mg CoQ10 capsules retailedfor almost $100 in today’s dollars. CoQ10 pricesplummeted as more companies began producing it. In1995, Life Extension introduced an oil-soluble CoQ10for greater absorption into the blood.

By 2004, Life Extension scientists had developed anovel delivery system for ubiquinone CoQ10 thatdramatically increased blood levels even more. Thistechnology was outmoded in 2006 when Japanesescientists perfected a way to produce the superiorubiquinol form of CoQ10. Ubiquinol not only absorbsinto the blood many times better than ubiquinone, but itis proven to produce vastly superior biological effects!

In 2007, Life Extension introduced a better form ofubiquinol that enabled even greater amounts of CoQ10to be absorbed. Now in 2009, a novel ubiquinolcompound has been shown to function in themitochondria better than ubiquinol CoQ10 by itself.

Within the last 26 years, Life Extension has gonefrom introducing a CoQ10 pill that is merely swallowedto achieving vastly improved CoQ10 blood/performancelevels. The ubiquinol compound being introduced todayincreases ATP mitochondrial energy output even betterthan ubiquinol alone!

A Cutting-Edge Adaptogenic CombinationFor centuries, Ayurvedic practitioners relied on a

curious substance called shilajit to treat or prevent ahost of health problems. Culled from ancient biomasshigh in the Himalayas, shilajit was prized for its evidentpower to restore energy, increase fertility, enhanceimmunity, and safeguard memory against the effects ofaging.

Modern science has confirmed that shilajit is in factan adaptogen and a super-vitalizer.1-3 Adaptogens aresubstances that provide broadspectrum protectionthroughout the body by helping it adapt to internal andexternal stressors. Recent research indicates that shilajitachieves these benefits through highly specific effectsthat restore and sustain cellular energy, particularlythrough enhanced production of ATP, the vital molecularpower source we need to survive.

The latest studies reveal an even more remarkablefinding: When shilajit is combined with CoQ10, cellularenergy gains increase dramatically. Together theyoptimize mitochondrial energy levels, activating a super-vitalization of our mitochondria’s ability to convert foodinto energy. This adaptogenic combination not onlyradically ramps up available energy, it enhancesmitochondrial health, a vital factor in preventing agingat the cellular level.

What is Shilajit?Ancient doctors discovered shilajit preserved in the

rocks of the Himalayas, and it became an essential partof their treatment for a variety of conditions.2-5 Shilajitis a rich brown organic material that forms in therhizosphere—the thin layer of earth where living rootsand microorganisms interact with the rocky core of theplanet itself.2 This intimate organic/inorganic relationshipgenerates the humic substances that make up shilajit,contributing to its more than 85 distinct components.2,6,7

Modern analysis has determined the presence andfunction of two major components of shilajit, fulvic acids

(also called humic acids) and dibenzoa-pyrones (DBPs).These two components go hand-in-hand to promote andenhance the energy-boosting function of CoQ10 in thebody. Here’s how they work.

Fulvic AcidsFound in both living and fossilized organic material

(such as peat), fulvic acids protect mitochondria againstoxidative damage and reduce dangerous lipidperoxidation.8 Fulvic acids carry DBPs into mitochondria9

thereby augmenting the availability of electrons in themitochondrial energy pathway. Fulvic acids and relatedhumic substances found in shilajit also work as “electronshuttles,” augmenting CoQ10 to speed and facilitateessential electron flow in mitochondria.10-13 Mitochondriagenerate those electrons from the food we eat and capturetheir energy in ATP molecules. ATP is the cellular energy“juice” that drives all living functions. The larger the flowof electrons, the greater the production of vital ATP—and the more energy there is to power vital functions andprotect cells from aging.

Dibenzo-a-pyrones (DBPs)DBPs can come from various sources, including

spontaneous formation in the body and from dietarysources such as polyunsaturated fatty acids (PUFAs).9

They serve as an “electron reservoir,” rapidlyreplenishing the electrons that CoQ10 needs to sustainits antioxidant functions and its vital role in ATPproduction within mitochondria.14 Cellular stresses andthe normal requirements of electron transport depletestores of active CoQ10, which must be replenished inorder to support healthy mitochondrial function.

Shilajit provides a rich natural source of DBPs,which support and enhance CoQ10 levels in the body.9,14

When laboratory mice are supplemented with oralCoQ10 alone, CoQ10 levels rise in heart, liver, and kidneytissue, as might be expected.1

Astonishingly, when DBPs from shilajit are addedto the supplement, CoQ10 levels rise still further—asmuch as 29% more in the liver alone!1

What’s going on? The DBPs from shilajit are notonly sustaining higher levels of CoQ10 from thesupplement itself—they are actually increasingconcentrations in tissues beyond what the supplementalone can produce. One way that DBPs achieve thisremarkable effect is by stabilizing and preserving CoQ10in its active form. In other words, CoQ10 that wouldotherwise be depleted during mitochondrial energyproduction is preserved, thus better protectingmitochondria against oxidant damage.1,14

One recent study highlighted just how DBPs fromshilajit preserve CoQ10 in its superior ubiquinol (active)form at a wide variety of pH levels. For example, underalkaline conditions, DBP from shilajit preserves CoQ10as ubiquinol 48% better than CoQ10 ubiquinol alone at60 minutes, and is an impressive 148% better at 100minutes. At neutral conditions (pH=7), DBP from shilajitpreserves CoQ10 ubiquinol 71% better at 72 hours thanCoQ10 ubiquinol alone.1

CoQ10 Plus Shilajit—Dramatic Synergy BoostsEnergy and Protects Mitochondria

Since shilajit’s components protect, preserve, andenhance CoQ10 in the laboratory, you might expect that

putting shilajit and CoQ10 together in one supplementwould have even greater effects in living organisms.And you would be right!

A team of researchers published compellingresults in 2009 showing how shilajit plus CoQ10preserve and protect energy function in mice.15 Theresearchers engaged mice in strenuous and stressfulphysical activity for two hours each day for sevendays. Starting on day four, they supplemented theanimals orally with CoQ10 alone, shilajit alone, or thetwo in combination. They measured levels of CoQ10,ATP, and other compounds vital in mitochondrialenergy production. They then compared the resultswith those of the stressed animals given a placeboonly, and with animals at rest. The outcomes werenothing short of astounding:

Compared to a placebo, CoQ10 + shilajitsignificantly increased energy production(ATP) by 144% in muscle, and thecombination was 27% better thanCoQ10 alone!

Compared to a placebo, CoQ10 + shilajitsignificantly increased energy production(ATP) by 56% in the brain, and thecombination was 40% better thanCoQ10 alone!

Compared to control animals at rest,CoQ10 levels in the intense exercise-stressed animals plummeted by 75%—yet the combination of CoQ10 + shilajitrestored CoQ10 levels to within 15%of the normal rested animals’ levels!

The CoQ10 + shilajit combination producedsimilar synergistic effects on a variety ofother measures of cellular energy status,especially in muscle and brain tissue.

What Does This Mean for You?The dramatic gains in cellular energy status in

these studies are good news for aging people. Wetend to think of energy in physical terms of how wefeel; there’s no question that enhanced levels of ATP,CoQ10, and other energy molecules contribute to lessfatigue and better physical performance.16-21 But thebenefits go far deeper.

Mitochondrial dysfunction from declining CoQ10levels and oxidative stress is a fundamental causeof cellular aging.22 Aging cells with damagedmitochondria perform poorly and recover poorly fromstress, contributing to immune dysfunction, poorcardiovascular performance, and insulin resistance.23-28

Studies of CoQ10 supplementation alone areproducing increasingly dramatic results in patients withheart disease, stroke, and diabetes.29-35 The discoveryof the synergistic effects of CoQ10 plus shilajit meansgreater gains for people working to enhancemitochondrial health and combat aging.

SummaryAncient Ayurvedic practitioners observed shilajit’s

myriad benefits firsthand, but had no way of explainingthem. Modern scientists are now discovering preciselyhow shilajit exerts its beneficial anti-aging, energy-enhancing effects. They’re finding that shilajit works

continued on page 5

By Julius Goepp, MD


in partnership with the known energy-boostingsupplement CoQ10 to speed and augment electrontransfer within mitochondria, dramatically increasing theamounts of energy-storing ATP available to tissues.They’re finding that shilajit protects and preservesCoQ10 in its active form, making still more of this vitalcofactor available for cellular processes. Together shilajitand CoQ10 protect mitochondria from devastatingoxidative damage and reduce aging at the cellular level.The clinical effects are both evident and dramatic;increased exercise tolerance and performance andreduced evidence of oxidant damage. This cutting edgecombination represents a significant scientificallyvalidated advance in anti-aging science and CoQ10technology.

The Energy Chain and Cellular AgingCritical to conversion of food and oxygen to energy

is the mitochondrial energy chain, an astonishinglycomplex array of enzymes and cofactors featuringCoQ10 in a starring role. CoQ10 and its partners channelelectrons from chemical bonds in food to produce ATPmolecules. ATP is the body’s universal “energycurrency” or “energy juice,” acting as a short-termreserve fuel tank to power everything from muscleactivity to brain work. The more ATP that’s available,the more energy the body has at its disposal.

But the intense flow of oxygen and electricity alongthe energy chain causes cumulative oxidant damage tomitochondria over time, depleting stores of CoQ10.36-38

Depleted CoQ10 and related mitochondrial dysfunctionare major contributors to age-related diseases and evento aging itself.39 Aged and damaged mitochondria withinsufficient CoQ10 operate inefficiently, producing less

energy and more reactive oxygen species.40 Thisproduces still more mitochondrial oxidant damage, drivinga vicious cycle.41

That’s where the combination of CoQ10 and shilajitcomes in. Think of the energy chain as an old-fashionedbucket brigade, with each enzyme and cofactor in thechain handing its electron burden on to the next in line.You can make the brigade more effective by providingmore members, by speeding transfer of buckets fromhand to hand, and by making more water available to filltheir buckets. CoQ10 provides more energy chain“members” to move electrons down the line to increaseATP production. Shilajit’s fulvic acid component speedselectron transfer down the energy chain, making it moreefficient.11,12 Shilajit’s DBP component makes moreelectrons available to CoQ10, preserving CoQ10 in itsactive form. The combination of shilajit plus CoQ10simply delivers more electrons faster, makingmitochondrial energy production safer and moreefficient.

References:1. Pharmacology Online. 2009;2:690-8.2. Phytother Res. 2007 May;21(5):401-5.3. Indian J Exp Biol. 2000 Feb;38(2):119-28.4. J Ethnopharmacol. 1990 Apr;29(1):95-103.5. J Ethnopharmacol. 2006 Oct 11;107(3):349-53.6. Drug Dev Ind Pharm. 2008 May;34(5):506-11.7. Phytother Res. 2009 Mar;23(3):373-84.8. Acta Pol Pharm. 2000 Nov;57 Suppl:127-9.9. Ghosal S. Shilajit in Perspective. New Delhi: Narosa Publishing House; 2006.10. Sci Total Environ. 1987 Apr;62:347-54.11. Environ Sci Technol. 2002 Jul 15;36(14):3170-5.12. Environ Sci Technol. 2002 May 1;36(9):1939-46.

13. Environ Sci Technol. 2009 Feb 1;43(3):878-83.14. Electronic Journal of Biotechnology. 2008 Jul 15:11(3).15. Pharmacology Online. 2009;1:817-25.16. Biofactors. 2005;25(1-4):147-52.17. Nutrition. 2008 Apr;24(4):293-9.18. Clin Exp Metastasis. 2008;25(2):161-9.19. Mol Cell Biochem. 2003 Apr;246(1-2):75-82.20. J Int Soc Sports Nutr. 2008;5:8.21. J Strength Cond Res. 2009 Jul 28.22. Exp Biol Med (Maywood). 2003 May;228(5):506-13.23. Basic Res Cardiol. 2009 Mar;104(2):181-8.24. Hypertension. 2009 Aug;54(2):322-8.25. Mech Ageing Dev. 1978 Mar;7(3):189-97.26. Altern Ther Health Med. 2009 Mar-Apr;15(2):48-50.27. Biosci Biotechnol Biochem. 2009 Jun;73(6):1262-7.28. Infect Disord Drug Targets. 2009 Aug;9(4):376-89.29. Acta Cardiol. 2007 Aug;62(4):349-54.30. Pediatr Cardiol. 2005 Jul-Aug;26(4):361-6.31. J Cardiothorac Vasc Anesth. 2008 Dec;22(6):832-9.32. Biofactors. 2008;32(1-4):119-28.33. Eur Heart J. 2007 Sep;28(18):2249-55.34. Diabetes Care. 2009 May;32(5):810-2.35. Diabetologia. 2002 Mar;45(3):420-6.36. Gerontology. 1995;41 Suppl 2:109-20.37. Biol Signals Recept. 2001 Jan-Apr;10(1-2):125-40.38. Ann N Y Acad Sci. 2004 Apr;1011:86-100.39. Genes Dev. 2009 Aug 1;23(15):1714-36.40. Free Radic Biol Med. 2007 Nov 15;43(10):1423-38.41. Pharmacol Rep. 2009 Jan-Feb;61(1):123-30

Contact Reflex Analysis: A Tool to Find the Problemand Chart the Path to Recovery

In natural healing, we have long had solutions fornearly every problem and for literally every organ, gland,tissue, and system. For more than 100 years, there havebeen widespread teachings about how to regenerateevery organ, repair nearly every injury, and create vitalityout of a state of disease.

Unfortunately, since that time, efficacy in naturalhealing has actually declined. This is partly because ofthe complexity of human character and the troubles oflife. It is also partly because of the separation from naturein our modern, toxic, synthetic lifestyle. Whatever thereason, the primary challenge is not in actual efficacyof therapies, but in the ability to correctly target thecorrect cause. Enter Contact Reflex Analysis (CRA).

CRA was developed by a chiropractor over the last40 years or so. He realized that, however pro-chiropractic he was, there was a cause behind thatcause. He even discovered that many areas of the spinewould actually self-adjust when the associated organswere at optimum.

I am in chiropractic school myself and amenthusiastic about the value of spinal hygiene, as it hascome to be called. I believe in the value of establishingtone and communication, as well as movement, in thebody, as a means to promote both healing and optimalvital function. Even so, this is clearly not the wholepuzzle. There is a reason patterns of illness emerge inthe body and it is not often previous injury from trauma.

The body should adapt to those situations easily. Theremust be a reason it does not.

This is the same conclusion Dr. Versandaal reachedfour decades ago! He had a thriving chiropracticpractice, but he put in his time developing this systemand reaching for healing formulas that would fill the need.Actually, many options always exist for healing specificorgans, as previously mentioned, but to make them work,one must actually know what needs to be targeted.

CRA is a form of muscle testing that is designed toremove much of the subjective nature of muscle testing(which is always responsible for much criticism of it bythose outside the healing professions). CRA is theculmination of research about various reflex zones onthe body, what they relate to internally, and what theymean. It allows the practitioner to not only find problems,but to sweep quickly through the body and find theunderlying cause or causes.

This is a method to bring the body back to optimumhealth layer by layer. In my personal practice (havingbeen an herbalist first, then a CRA practitioner), I utilizea very wide range of options for supporting weak areasI find in an effort to:

• First, respect individual preferences aboutmedicine and,

• Second, find a very effective option for eachindividual.

I have found it effective to apply herbs, vitamins,minerals, enzymes, diet changes, glandular medicines,homeopathics, chi gong (alt. Qi Kung) exercises, andemotional releases to CRA discoveries to work towardrestoring ideal health. Through this technique, majorblockages to healing, otherwise very difficult to find,can be located and healing can be accomplished.

Since Dr. Versandaal’s prime, several other closelyrelated systems have emerged, all of which are effectiveand each of which have different contributions. In aworld where the run to health resembles a gold rush in1849, and is just about as fraught with hype,misrepresentation, and disappointment, a technique likethis is unquestionably vital. Those who use it are able tosort out things that are not very effective and avoidwasting time and money on things that simply target thewrong priorities. These practitioners will help you locateand support the correct areas at the heart of your goalsfor health and healing.

Kal Sellers, MH, LMT, Rolf Technician, CRAPractitioner has practiced herbal medicine, clinicalmassage therapy, and various healing modalities formore than ten years. He currently practices inMarietta and can be reached at 706- 473-4375 forfurther information.

continued from page 4CoQ10 Technology

By Kal Sellers, MH

Julius G. Goepp, MD, is a pediatrician with addi-tional certification in pediatric emergency medicine.He received his MD from the University of Mary-land and is currently Senior Consultant at LupineCreative Consulting, Inc., in Rochester, NY.

Organic Vegan Diet – Is it Really the Best? By Brenda Cobb

Achieving a good diet is not as simple as it soundsand eating the “right” foods doesn’t insure good healthbecause of the many toxins that contaminate our foodsupply. It’s not only important to pay attention to whatyou eat, but also to how it is prepared.

The American diet has become processed andcontaminated to such a large degree that it can actuallymake people sick. Americans suffer from moredegenerative diseases than ever before. Saturated fats,white flour, refined starches, red meat, chicken, fish,pork, chemical additives and pesticides, all commonelements of the American diet, are major contributors topoor health. What people eat is causing disease anddeath from atherosclerosis, coronary heart disease,strokes, diabetes, cancer, and many other diseases.

The Food and Drug Administration (FDA) allowsthe multibillion-dollar food industry to grow and processfoods with hundreds of chemicals, pesticides, industrialpollutants, dyes, stabilizers, preservatives, antibiotics,hormones, and other drugs given to animals. The longterm consequences of ingesting these chemicals play amajor role in causing diseases of all kinds.

Over four hundred pesticides are currently licensedand approved for use on America’s food. You getseveral types of pesticides with a salad, different ones inmeat, poultry, or fish, and still others in vegetables. In asingle meal a person could easily consume residues ofdozens of different toxic and carcinogenic chemicals.

No chemicals are safe for human consumption andyet the Environmental Protection Agency (EPA) doesnot have a scientifically acceptable method for determiningthe risk. Approximately 2000 food additives, artificialcolors, artificial flavors, stabilizing agents, sweeteners,antimicrobials, and antioxidants are permitted inAmerica’s food supply by the FDA. Studies show manyof these additives are carcinogenic.

Consuming ORGANIC whole foods (without all thechemicals), rich in different colored vegetables, fruits,nuts, and seeds is an optimum diet. When you eat themajority of vegetables and fruits raw, you are getting thebest nutrition because heating food to over 105 degreesdestroys many of the nutrients. Stick to a plant-baseddiet and you will get important antioxidants and othernutrients including vitamin C, beta-carotene, vitamin E,and many cancer-fighting substances.

High-fiber plant foods help keep the digestive tractclean by absorbing and eliminating many potentiallydangerous toxins. Plant foods have a lower toxicity thananimal foods to begin with, because they are lower onthe food chain, and have had less exposure to accumulatingtoxins.

Most animal products, like meat, cheese, milk, eggs,and butter contain no fiber, compared to broccoli oralmonds which have from six to fifteen grams perserving. Fiber is the transport system of the digestivetract, moving food wastes out of the body before theyhave a chance to form potentially cancer-causing andmutagenic chemicals.

On a percentage-of-calories basis, most vegetablescontain less then 10 percent fat. By comparison, wholemilk and cheese contain 74 percent fat. A rib roast is 75percent fat, and eggs are 64 percent fat. Low-fat milk orskinned, baked chicken breast still have 38 percent fat!These fats are saturated fats which raise blood cholesterollevels.

A vegan diet, especially when the majority of it israw and living (sprouted foods) is an optimum diet forhumans to consume. Eat organic fruits, vegetables, nuts,and seeds and you’ll feel the difference. Paying attentionto your diet today will give you the good health you wantfor years to come.

Guacamole Salsa Saladbaby greensraw vegetables of your choice, choppedguacamole, recipe followssalsa, recipe follows

Place mixed baby greens and any chopped rawvegetables on your plate.

Top it with guacamole and salsa for a refreshingand very satisfying meal.

Chunky Guacamole3 ripe avocados1 large ripe tomato, chopped3 green onions including the tops, chopped1 large clove garlic, minced1 c fresh cilantro, chopped

1 t cumin powder3 T fresh lemon or lime juice1 t Himalayan salt½ t cayenne pepper (optional)

Cut the avocados in half and removethe seed.

Scoop the avocado flesh out with aspoon and put into a bowl.

Mash the avocado with a fork untilsmooth yet chunky.

Combine the tomatoes, green onions,cilantro, and garlic with the avocado.

Add the lemon or lime juice, cuminpowder,and salt and mix all together.

Taste and adjust seasonings to suit your taste. For an extra hot kick add more cayenne.

Cilantro Tomato Salsa1 c fresh cilantro leaves2 c ripe tomatoes4 T fresh lemon or lime juice1 t Himalayan salt1 T minced ginger1 T minced garlicpinch cayenne pepper

Chop the cilantro, tomatoes, ginger, and garlic. Combine with the lemon or lime juice, salt,

and a pinch or more of cayenne pepper.

Resources:Alternative Medicine by Burton GoldbergDiet for A New America by John RobbinsDiet for A Poisoned Planet by David Steinman

Resolutions?of calories on a daily basis to maintain my ideal weightas I do to maintain a weight nearly 20 pounds heavier,without any change in my activity level. The trick isfirst getting down to the ideal weight and then gettingthe body to accept it as its new bar, because once youare there, you might be surprised to find that maintainingyour ideal weight is nearly as easy as maintaining yourcurrent weight.

Now there are a variety of methods to lose weight,from the expensive and complicated to the inexpensiveand simple, but all of them have this one secret, whicheveryone tries to find a way to get around. The secretis simply this: eat fewer calories. That means going abit hungrier than what makes you comfortable.

There is one of those hurdles. It is not losing theweight, starting to exercise, or eating better—those arethe goals—but a hurdle is dealing with the discomforts

caused by the changes you need to make to achieveyour goals. It takes a bit of discipline to manage yourdiet and ignore food cravings while you are losing weight.

Speaking of discipline, this is the largest hurdle ofall, so it seems. Resolutions are about change and tomake a successful change in your lifestyle, you will needto discipline yourself. Most people associate disciplinewith punishment rather than reward, negative ratherthan positive. Discipline is actually a positive thing. Inthis case, you are training yourself to do things betterthan you have been, not just for a time, but possibly forthe rest of your life. You are changing your lifestyle, soyou will need to change your routine or, at least, makeroom for new additions to your routine. The disciplinepart is not just planning, but doing and sticking with it.

By Linda Townsend

How are you doing with those New Year’sresolutions? Let me see if I can guess at least one ofthem: You resolved to eat better, exercise, and/or loseweight, right? So, just how many weeks did it last?Days? Oops! Have you given up completely?

Perhaps it is not the resolution itself that was theproblem. We make resolutions as personal promises tochange ourselves for the better, an admirable goal. Whenwe fail to achieve our goals, it is because of the hurdleswe did not overcome. It is possible to keep yourresolutions, but you first need focus on each hurdle untilit is not a hurdle anymore.

I have observed a few common hurdles over theyears. One is body weight. The body seems to get intoa groove and it seems as if likes to maintain itself at thatstandard; in other words, it sets a bar on its weight. Ihave noticed that I can eat just about the same amount continued on page 7

Brenda Cobb is author of The Living Foods Lifestyleand founder of Living Foods Institute. Hands-onrecipe classes and a healthy lifestyle program isoffered each month. For more information call 404-524-4488 or visit www.livingfoodsinstitute.comScholarships are available to help with tuition costs.


Classifieds

Ads are due by the 10th of the month prior to publication andare limited to 30 words. They are free to Life Grocery mem-bers and $3.00 to non-members. Ads will not automaticallyrenew. Life Grocery reserves the right to edit or refuse anyclassified ad for any reason. Multi-level marketing ads willnot be accepted, nor will ads selling goods or services incompetition with Life Grocery. The classified section is of-fered as a community service. Life Grocery neither endorsesnor supports the products or services contained herein.

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PART-TIME HELP AT LIFE GROCERY AND CAFÉLIFE. Applications for are being accepted for customer-service oriented individuals. Shifts include days, nights,and weekends. Reliable transportation required.Experience and flexible availability a plus. Apply at LifeGrocery or call 770-977-9583, ext. 216.

O Ham . . . O Ham . . .Wherefore Art Thou, Ham?

To receive emailsthatincludes store events, storesales, Café Life specials,action alerts, and specialevent reminders send

an email to:[email protected]

This article was supposed to be written for theNovember/December 2010 issue of The Life Line, butI just couldn’t wait that long!

Since I am a vegetarian, and have beenfor…well…for a very long time, now, anytime is alwaysa good time for a vegetarian meal. It’s just a way of lifefor my husband and me. So, over the 2009 holidayseason, unbeknownst to all, my carnivorous side of thefamily was about to learn a very good, and a veryvaluable lesson.

Imagine, if you will, Christmas morning at your 85year-old mother’s apartment. In which, by the way, hasa thermostat that was set at 85 and the outsidetemperature was 72. I had arrived early that morning,because Mama had been very ill, and was stillrecovering. It was my duty to continue in her place ofmaking the prized cornbread dressing (without addingsugar to the cornbread mix this time as I did atThanksgiving, thank you, and it was perfection!).

I entered the small kitchen and set the oven at 400degrees and placed the dressing inside it precisely atnoon; whereupon I immediately opened the kitchenwindow and pulled off my sweater. I proceeded to puton the green beans and potatoes while waiting for therest of the family to arrive. Festivities abounded as wegreeted and visited with one another and ooood andahhhhd at the great food each person had brought. Wewere all to meet at precisely 1:00 that afternoon, butsomething suddenly seemed to have gone quite awry.(Um, is it just me, or do I seem to be talking like Higginson Magnum, P.I. all of a sudden?) Anyway, I digress.Moving on . . . .

As if the holidays aren’t stressful enough with allthe shopping, cooking, and gift-wrapping, relationshipscan also take their toll in the hustle and bustle of it all.We each had our own dishes to bring, but the crowningglory of the day, sad to say, was to be—said ham. Iwon’t mention the names of the couple that weresupposed to be in charge of bringing the ham, but sufficeit to say, they were having big time marital problems.

But I had spoken to both of them on ChristmasEve, and was reassured they would be at Mama’s at1:00. Since The Life Line is a family newsletter, I can’trepeat what she-who- must-not-be-named said verbatim,but let’s just say she told me that she was driving home

with the “big honkin ham” in the back seat of her carand was taking it home to prepare.

My son, Eddie, had offered to bring the ham, butshe-who-will-not-be-named, insisted upon bringing thefree ham that her employer had given her. She furtherexplained that she simply did not have the room in herfreezer “for the thing.” We did not want to revisit thedisaster that happened over Thanksgiving, where heremployer gave her a turkey, but Eddie had already madethe turkey, so we had two…turkeys. So, Eddie agreedhe would not buy a ham, as she-who-will-not-be-named,was bringing one.

We went about our way, re-warming food in themicrowave, placing it on the table, and stood there lookingat it, wishing we could eat it, but the ham had not yetarrived. Mama called their cell phones, respectively: noanswer. It was 1:30 by now, food was being warmed,and re-warmed. Calls were being made again, still, noone answered. I snuck off to the bedroom and calledmy brother, and told him that I hoped there had not beenan accident, but the family would like to know if therewill be ham!

It was about 1:45 by now, and people were gettingdesperate. I saw one of my family members standing atthe front door, in search of ham, and I could almost heartheir soliloquy of “O Ham... Ham….” Then someoneasked me if there was a store nearby where they couldgo and purchase meat for dinner. I replied, “Well, CVSis close, but I don’t think they will have much aside fromcold cuts. I think there are a few pepperoni pizzas in thefreezer. We could always take the pepperonis off andserve them.”

I finally took charge and said, “Look, I think weshould just go ahead and eat without the ham.” Gaspswere made; the children started crying. I continued totell them that in my opinion, marital problems + no oneanswering their phones= “we pretty much ain’t gonnasee any ham today.”

But you know, all in all, it worked out quite well andno one died from ham deprivation. There were manycomments made regarding the fact that since we alreadyhad so much food, the ham was really not missed—thatmuch. So they did learn a valuable lesson that avegetarian meal can be quite fulfilling. Imagine that?And my brother and his wife were quite all right,

By Betsy Bearden

Adding exercise into your lifestyle causes a bit ofdiscomfort, particularly at first, and requires discipline.To help ease it into your lifestyle, you might simply startstretching, a recommended warm-up for any exerciseprogram, while watching the morning news or yourfavorite TV show in the evening. When we watch TV,we are usually sedimentary, so any movements of thebody beyond what you have been doing would beexercise, right? You do not have to start with anelaborate exercise program. By making this one change,you are beginning to train yourself to want to stretch(or move up to more demanding exercises) wheneveryou watch TV, instead of wanting to sit still.

you can start again with the added advantage ofhonestly examining why they overwhelmed you andhow to overcome those related hurdles. This time, startsimply. Recognize your personal hurdles and focus ongetting over each of them. See discipline as methodof acquiring what you most desire. Lastly, rememberthat your goals are actually your rewards!

Linda Townsend of BioHarmonics Research canbe contacted at [email protected].


however, they are in the process of getting divorced.And Eddie—sweet Eddie, he missed the ham so much,that he went out the next day, bought one, and cooked itfor himself.

My mother lives in Doraville, but if Life Groceryhad been right around the corner, we would have hadTofurkey that day! But then, that can be another storyfor another holiday. Life Grocery is always there for usanytime we want fresh, organic vegetables, fruits,prepared café food, tofu (of, course), grains, nuts, beans,and even meats. And don’t forget to check out their lineof organic seeds for vegetables and herbs, because thisis the perfect time to be planning your own organicgarden!

Resolutions?Resisting temptation is another hurdle with the goal

of eating healthier. Planning reduces temptations anddecreases the number of unprepared, on-the-spotdecisions about what to eat, so that you will eat healthier.Having healthier foods on hand is a start, but planningyour meals a few days at a time is better and more costeffective, as well. Taking prepared lunches to work,keeping water with you wherever you go, and havingfresh, raw, organic foods with you when you will be outfor two hours or more are ways to resist temptationswhen you are away from home.

You see, those New Year’s resolutions are doable!It does not matter if you broke them already, because

Betsy Bearden is a certified, published writer, andauthor of Normal People Eat Tofu, Too. She hasworked as a volunteer chef, cooking class instructor,and a reporter for The Paulding Neighbor Newspaper.Email her at [email protected] or visit herwebsite at www.creativewrites.net.

Confused About the Gluten Free Diet?By Nisla C. Whetstone, L.M.T., Gluten Free Lifestyle Coach and Amateur Chef

NislaWhetstone is a Licensed Massage Therapist andGluten Free Lifestyle Coach in private practice inconjunction with Dr. Joe Esposito. Contact her at770-653-6017 or [email protected] foradditional info.

Here are some of the most common questions peopleask me regarding the gluten free diet:

Are wheat and barley grass safe for someone on agluten free diet?There is some controversy on this, but the USDA andother “experts” have concluded that there is no glutenpresent in the grass of wheat or barley. However, ifthere are seeds present in the grasses there will be glutenand therefore it is unsafe for those who have to be glutenfree for medical reasons. If you can verify the sourceof the grasses and be assured that it was cut early andthat no seeds were present, there should be no problem.But, this is a personal decision that only you can make,possibly with the advice of a medical professional. Ifyou don’t have to avoid gluten for medical reasons, thenthis is a situation where you just have to pay attention tohow your body reacts to wheat grass and barley grass.

What do you do about bread?Honestly, you will survive without bread! Just a fewyears ago there really weren’t many options availablefor a good tasty gluten free bread. However, there aresome great gluten free breads available now. Are theygoing to taste just like gluten containing breads? No.Sometimes they are better!

For sandwiches, my family likes the Ener G Light TapiocaLoaf. It’s best when toasted, but this is a shelf stablebread that you can make a sandwich with right out ofthe package. The slices are smaller than a regular wheatbread, but you really don’t need that big of a portion.For a homemade “fresh from the oven” bread, I really

love Pamela’s Wheat Free Bread Mix. This makes awonderful bread that you can serve as a side to anymeal. You can also make bagels and pizza crusts withthis mix.

Speaking of pizza crusts, another favorite is theKinnikinick frozen pizza crusts. These are great for quickand easy pizzas when you need that pizza “fix.” Theyalso make great flatbread sandwiches

Will I lose weight on the gluten free diet?I did, but not everyone does. The biggest reason for thediscrepancy is that so many people try to replace all oftheir favorite gluten containing foods with the gluten freeversions. Unfortunately, these are usually very high infat and calorie content. How did I lose the weight? Bysticking to a diet of foods that are naturally gluten free,like fruits, vegetables, clean meats (if you aren’t avegetarian), nuts, seeds, and minimal amounts of glutenfree grains like rice, quinoa, buckwheat, and sorghum.Portion sizes are also important. Just because somethingis gluten free doesn’t give you permission to pig out!Moderation is key here people!

Are oats safe?Again, there is some controversy on this one and onlyyou and your medical provider can make the decision ifoats are right for you. If the oats are verified “glutenfree” (some oats are stored in the same silos as wheatand barley) you may be able to tolerate them. However,keep in mind that the protein aveenin is similar instructure to gluten and many individuals cannot tolerateoats.

Do I really have to worry about gluten in my personalcare products?Yes, yes you do. Your skin is the largest organ in yourbody and even though it doesn’t transmit gluten directlyinto the digestive system, you can easily get glutenparticles into your mouth from your shampoos, lotions,makeup, and more. Again, there has been somecontroversy on this, but you can do a simple experiment.Wash your hair with baking soda and tell me that youdon’t taste the baking soda in your mouth!

What about dining out?This is where we luck out. Gluten free awareness hasgotten so big that many restaurants are adding glutenfree items to their menu. If they don’t have one yet,you can carry a dining card with you that states yourspecific dietary needs. You can create one yourself,purchase dining cards from Triumph Dining (http://www.triumphdining.com/products/gluten-free-dining-cards), or download one from any number ofwebsites out there. Find the one that best suits yourneeds.

With all of this information, the thing that you have tokeep in mind is this: each individual is different, eachsituation is different. Ultimately, you are responsible foryour health and only you can make the decision ifsomething is right for you.

Paint Wellness on Your Walls By Kay Bird

A paint that ionizes and cleans the air around it? Apaint that prevents the growth of mold, mildew, andbacteria? Yes! Eco-Trend paint is now available in theU.S. and is distributed in Atlanta by Pure Life HealthyHomes in Decatur, Georgia.

Audrey Franklin, a passionate educator about healthyhomes, was surprised that her non-toxic vacation rentalhome in Helen, Georgia, smelled fresher and better thanbefore it was painted with EcoTrend paint. The previoussmells that had accumulated in the closed musty housewere gone—totally gone and replaced with a clean,fresh smell.

EcoTrend is a NO-VOC interior paint that is madefrom the collagen lining of eggshells, which are thrownaway by the food industry. After the collagen is removedthrough a special process, the shells are used by thenutrition industry as a source for calcium.

As both a chemist and an environmental specialist,Audrey already knew that EcoTrend has beenscientifically proven to prevent growth of mold andmildew. It is excellent for bathrooms, basements, andother areas with moisture exposure.

Could it be that EcoTrend paint also detoxifies thesurfaces and air that come into contact with this uniquepaint? The EcoTrend company told Audrey they canmake no claims, but they are doing some testing as aresult of other customers reporting similar experiences.

SierraClubGreenHome.com, states the characteristicsof EcoTrend paint include near zero VOC emissions, zerofungicides, no harmful chemicals, no heavy metals, anti-

bacterial and anti-mold tendencies, high adhesion qualities,shorter drying time, recycling of organic materials,negative ions, outstanding durability and water resistance,LEED qualified, and 120 colors to choose from, pluscustom color blending. It does not use the chemicalsusually found in conventional paint, including benzene,toluene, xylene, formaldehyde, environmental hormones,or added fragrances, which are used to cover up VOCemissions.

According to homerepair.about.com, the toxiccompounds in conventional paint are released as thepaint dries, while some continue to not only release afterthe paint dries, but can continue to outgas for extendedperiods of time after application. EcoTrend is certifiedby Greenguard® Children and Schools and can besafely used around children, in hospitals, locations withpoor ventilation, and in close contact with allergy-proneindividuals.

The price is about $10-$15 per gallon over the priceof high-end toxic paints, which equals fractions of apenny per day over the life of the paint for creating along-lasting, mold-free, and fungus-free environment.

EcoTrend Silicone exterior paint is a penetratingwater-repellent paint that is extremely water vaporpermeable. It keeps new water from being absorbed intothe building, while allowing the humidity already trappedinside to escape. It prevents water from being absorbedinto concrete, mortar, and cement while remaining air-permeable.

If you have other concerns about your indoor quality,you can find almost any solution at Pure Life HealthyHomes. For example, Carpet Lock Out spray greatlyreduces the problem of carpet chemicals, which leavechildren and animals especially vulnerable due to theirclose proximity to the carpet. Ask about the detox spraywhich can be sprayed on walls, carpets, furniture,computers, etc., to reduce the toxic chemicals that theyoutgas. If building or remodeling, you will find beautifulnon-toxic carpet and flooring, including cork flooring.The organic beds and pillows are made with the softest,most supportive natural rubber I have ever stretched outon.

You will find caulk and a de-glosser that works likesanding for preparing varnished surfaces for paint. Oneof my favorite products is the portable air purifier thatplugs into the cigarette lighter in your car. You will findproducts that may surprise you, like the indestructible,washable ChemFree cloth that cleans glass, mirrors,tile, and granite tops with just a bit of water and leavesa streak-free, sparkling shine in seconds. Ask Audreyabout Miracle Cover, which you mix with deck stain orpaint, and it substantially, lengthens the life of both. Doyou have a pool or spa? Check out the purificationsystem and other safe and natural products for yourhome at purelifehealthyhomes.com.

Audrey Franklin, the owner of Pure Life HealthyHomes, can be reached at 404-634-5590. Callbefore visiting the store, as the hours may vary.


Mar/Apr 2010Mar/Apr 2010Mar/Apr 2010Mar/Apr 2010Mar/Apr 2010 Two Months of Super SavingsTwo Months of Super SavingsTwo Months of Super SavingsTwo Months of Super SavingsTwo Months of Super Savings



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A BI-MONTHLY PUBLICATION OF LIFE GROCERY May/June 2010Volume 16 Issue 31453 Roswell Road, Marietta, Ga · 1/2 mile east of the Big Chicken · www.lifegrocery.com

By Dr. Susan EspositoSpice Up Your SummerGinger – Contains antioxidants and can help protectagainst disease. It can help calm spasms and reduceflatulence in the digestive system. It is an excellenttreatment for nausea associated with travel sickness,pregnancy, and hangovers. It was found to be twice aseffective as Dramamine in preventing motion sickness.Its anti-inflammatory abilities make it useful in fightingheart disease, cancer, Alzheimer’s disease, and arthritis.Doses used in clinical trials range from 500 to 2,000 mgof powdered ginger. (A quarter-size piece of fresh rootcontains about 1,000 mg.) More than 6,000 mg cancause stomach irritation. Ginger can also hinder bloodclotting, so if you’re about to have surgery or are takingblood thinners or aspirin, talk to your doctor first.

Oregano – Has antibacterial properties. It works in theintestinal tract to kill unfriendly bacteria without damageto the friendly bacteria. It is effective against candidaalbicans overgrowth throughout the body, particularly inthe sinus cavities. It has four times the antioxidantactivity of blueberries.

Paprika – Contains capsaicin, which has anti-inflammatory and antioxidant effects that may lower therisk of cancer (also found in cayenne and red chilipeppers).

Red Chili Pepper – Contains capsaicin, a powerfulanti-inflammatory compound that helps relieve pain. Itmay ease congestion and clear mucus from the lungs andnose, boost immunity, prevent stomach ulcers by killingbacteria, assist in weight loss, reduce blood cholesterol,manage triglyceride levels, and help prevent heart disease.

Rosemary – Reported to stop gene mutations that couldlead to cancer and may help prevent damage to the bloodvessels that raise heart attack risk.

Sage – Contains flavonoids, phenolic acids, and oxygenhandling enzymes. This results in its ability to preventoxygen-based damage to cells. Sage may fight rheumatoidarthritis, bronchial asthma, and atherosclerosis. It appearsto promote better brain function and memory.

Turmeric – Contains curcumin, which can inhibit thegrowth of cancer cells. Try to have 500 to 800 milligramsa day, says Bharat Aggarwal, PhD, a professor ofcancer medicine at the University of Texas, M.D.Anderson Cancer Center.

Suggestions to add some spice to your life: Dip berries or bananas in low-fat sour cream

(dairy or non-dairy), then add a mix of 1 teaspoonground cinnamon and ¼ cup brown sugar.

For an Indian flavor, add ¼ teaspoon turmeric towater when cooking 1-cup rice.

Make cumin tea by steeping 1 teaspoon of seedsin 1 pint of boiling water.

Ginger tea can be made by adding a few slicesto hot water. Try chewing on a little piece of theroot to help with digestive problems.

For motion sickness, try having one or twopieces of crystallized or candied ginger. Makesure ginger is listed as an ingredient; somecandied products or ginger ale contain a smallamount or a synthetic form. You can also add ¼teaspoon ground ginger to vegetables like carrotsand sweet potatoes, as well as fresh fruit(especially peaches).

For a delicious organic chicken or tofu rub,combine 2 teaspoons rosemary leaves with 2teaspoons seasoning salt and ½ teaspoon thymeleaves.

Let garlic sit for 10 to 15 minutes after choppingand before cooking so the active form of theprotective phytochemicals develops. Sauté freshgarlic over low heat and mix with pasta, redpepper flakes, and Parmesan cheese (dairy ornon-dairy).

Combine 1½ teaspoons paprika, ½ teaspoonground thyme, and ½ teaspoon ground redpepper to liven up popcorn.

To spice up tomato soup, add ¾ teaspoon oreganoto 1 can; add ½ teaspoon to 2 cups pasta or pizzasauce. Substitute 1 teaspoon dried oregano for2 teaspoons fresh.

To help relieve indigestion, mix a handful ofcrushed cardamom seeds in ½ cup of waterwith some ginger root. Bring to a simmer, thenadd a little warm milk (dairy or non-dairy) andhoney.

Be sure to check out the Bulk Herb Department atLife Grocery for a full line of bulk herbs and spices. It ismore economical and good for the planet, as there is lesspackaging. Buy a little or buy a lot. It’s a great way toadd more herbs into your diet without a big financialinvestment. Bottled herbs and spices are also available,which make for great containers to fill with bulk herbsand spices once they are empty.

It is said that variety is the spice of life, so try avariety of these and other spices and your life will surelynever be bland!

In the last issue of The Life Line, I shared some ofthe health benefits of adding spices to your diet. In thisarticle, I will expound on the benefits of several spicesand herbs, as well as give you a brief description of each.While there are certainly many more herbs and spicesfrom which you will derive benefits, I have includedsome of the more commonly used ones below.

Cardamom – A member of the ginger family, native toIndia. These aromatic seeds contain an oil that helps tostimulate digestion and relieve flatulence.

Cinnamon – Derived from the dried inner bark of atropical tree to form the cinnamon sticks used in cooking.Cinnamon has health-boosting compounds includingeugenol, which is used to relieve pain, andcinnamaldehyde, which has sedative properties.Cinnamon has anti-clotting and anti-inflammatoryproperties, which reduce clumping of blood platelets. Itis suspected that cinnamon boosts brain function. Of allthe spices, cinnamon is one of the richest sources ofantioxidants. Cinnamon is anti-microbial and can stopthe growth of bacteria, fungi, and yeast. Researchshows that it may also lower blood sugar, triglycerides,LDL, and total cholesterol in people with type 2 diabetes.Aim for ¼ to ½ teaspoon of cinnamon twice a day.

Cloves – Are the unopened buds of an evergreen tree.Clove oil is well known as a treatment for toothaches; itsantiseptic properties make it an excellent mouthwash.The main ingredient in the oil is eugenol, which is anti-inflammatory and can help ease the stiffness and painassociated with arthritis. It can help reduce congestionand stimulate digestion. To drink this spice as a tea, poura cup of boiling water over 1 teaspoon of cloves andsteep for 10 minutes.

Coriander – Is the seed and cilantro is the leaf of thesame plant. It is effective against swelling, highcholesterol levels, diarrhea, mouth ulcers, anemia,digestion, menstrual disorders, conjunctivitis, and skindisorders. It is antioxidant rich and contains vitamins Aand C, as well as minerals. It is protective of the eye bypreventing macular degeneration and soothing the eyeagainst stress. It has a stimulating effect on the endocrinesystem, which in turn stimulates the production of insulin.This results in increased insulin in the blood which aidesin the proper assimilation and absorption of sugar; it alsolowers the sugar level in the blood.

Cumin – Is a member of the carrot family and looks andsmells like caraway seeds. It is a good source of iron andmanganese and is thought to help digestion and bloating.

Garlic – May disrupt the metabolism of tumor cells, saysKaren Collins, RD, nutrition advisor to the AmericanInstitute for Cancer Research. “Studies suggest that oneor two cloves weekly provide cancer-protective benefits.”

Dr. Susan Esposito is a nutritional adviser,chiropractor, and mother of three children. If youhave a question for Dr. Susan, you may e-mail her [email protected]. Not all questions can beanswered in this newsletter.




Volunteer Board of DirectorsRonnie B. Hudson, 770-977-9583

Operations ManagerLisa Maden, General Manager 770-977-9583Rosalind G. McLellan 770-956-1715Anne Meradith 706-334-1957Sara Sweeney 770-591-0001Ashley Thomas 678-687-5544

In This Issue1 Spice Up Your Summer2 All Things Considered3 Nutrition from “A” to “Z”3 The Cornerstone of Vitality3 Skin Care4 Does America Have a

Shortage of Doctors . . .or Just an Excess ofDisease?

4 All About Water5 Fast Health6 Herb Power6 Primary Health Care7 The Walls Have Eyes7 Have You Seen Avatar?8 Clearing the Fog without

Gluten

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All Things Considered By Don Bennett, DAS

General Manager: Lisa MadenOperations Manager: Ronnie B. HudsonEditor: Ronnie B. HudsonProofreaders: Kay Bird, Kim StricklandTypesetting/Layout: G. KrislynLife Line Logo Design: Heathere WilmothContributors: Jesse Andersen, Betsy Bearden,Don Bennett, Kay Bird, Brenda Cobb, Dr. JoeEsposito, Dr. Susan Esposito, Ronnie B. Hudson,Brian Murray, Kal Sellers, Dr. KimberlyStrickland, Linda Townsend, Nisla Whetsone,Draya Sioux Woolf-Wilson

We are great at being able to look at things inisolation if it serves us. Whole articles have been writtenabout the beneficial effects of drinking red wine, yetthere is hardly any mention of the detrimental effectsof the alcohol. On balance, red wine does more harmthan good, but the grape growers, wine makers, winedistributors, and wine retailers naturally choose to focuson the pluses. But make no mistake about it, the minusesare still there. And when the evening news spends 98%of the time reporting on the benefits of red wine, andonly 2% on the hazards, when the hazards represent98% and the benefits 2%, I don’t call that balancedreporting. That’s called “telling the public what theindustries involved would like them to hear.”

Even hard science falls prey to looking at things inisolation. Recently, scientists discovered how to enhancethe anti-cancer properties of broccoli. Broccoli is a goodsource of sulforaphane (sulfur), which is a naturaldisinfectant used by the liver to reduce cancer-causingchemicals that enter your body (like from pesticides onnon-organically grown food) before they can damagecells. But broccoli also contains a “sulfur-grabbing”protein which inactivates some of the beneficialsulforaphane in the broccoli, so raw broccoli isn’t asgreat as many people think. The answer? Heat thebroccoli! Yes, if you cook the broccoli to 140 degreesyou damage those naughty sulfur-grabbing proteins, andthen all the sulforaphane is available to your body for itsbattle against cancerous cells.

When people wear blinders, very often somethingis overlooked; often that something is detrimental to thebody. As for broccoli, when you cook it, you not onlydenature the sulfur-grabbing proteins, but all the proteins,even the good ones. After cooking broccoli, it no longerfunctions as a protein. But we need protein, so the moreyou cook food, the less bioavailable protein you’re getting.However, our protein needs are really very smallcompared to our need for fuel (simple carbohydratesthat our cells require), so the real downside here is notso much the diminished protein in cooked/steamedbroccoli, but the damaged protein in the broccoli.

Denatured protein is seen as a “foreign invader” bythe body; the body doesn’t even recognize it as protein.In fact, it doesn’t recognize it as anything, so it doeswhat it does for all unrecognizable substances: it createsantibodies to eat them up so the body can spit them out.The problem with damaged food proteins is that theyare not bad bacteria or viruses or some other harmfulpathogen, but the body doesn’t know this. And in theprocess of creating and sending out antibodies to dealwith the unrecognizable invader (denatured proteins)those antibodies inadvertently attack healthy tissue. Andwhat do we call it when the body attacks itself? Anauto-immune reaction. And when this reaction occursevery day, it can become an auto-immune disease. Weare told that it isn’t known what causes auto-immunediseases. But that’s strange, because I know whatcauses them and now you know, so how can healthprofessionals charged with protecting the public notknow?

So this is what can happen when looking at thingsin isolation. And this practice is used most often byindustries that sell products that have negative healthaspects. Is it in your best interest to embrace studiesthat were commissioned by an industry whose job it isto promote that very product (like dairy products)? Ifthe study conclusions were pre-determined (unethical,but done all the time), is that “study” of value to you orto the industry that commissioned it?

No doubt about it, it’s in your best interest to look atthings on balance, with all things considered. This maynot result in the answer you’d like to hear, but if yourhealth–both today’s health and your future health–is ofthe utmost importance to you, then it would serve youwell to live by this motto: “Give me the truth though theheavens may fall.”

Don Bennett is a Disease Avoidance Specialist,lecturer, and author. His book, How to Have the BESTOdds of Avoiding Degenerative Disease, is availablein the book department at Life Grocery. Visithealth101.org for more inspiring information.

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The Life Line, May/June 2010 Page 3


By Dr. Kimberly Strickland, NDSkin Care

“U” stands for ugli fruit. It’s a Jamaican fruit that isabout as sweet as an orange or a tangerine. It has a reallygood flavor, is loaded with vitamin C, and is a goodreplacement for oranges if you’re looking for morevariety in your diet.

“V” is for the most important food on thelist…vegetables! It doesn’t matter which ones youchoose…broccoli, lettuce, artichokes, carrots, tomatoes(well, actually, tomatoes are fruits), cabbage, celery,etc. They are packed with vitamins, minerals, andnutrients, many of which you can’t get anywhere else.They also contain phytonutrients, which have beenshown to help reduce the risk of cancer, metabolize fat,fight the aging process, and a host of other good things.Try to eat most, if not all, of your veggies raw. Rawveggies have enzymes in them that help your digestivesystem work more efficiently, keep your muscles andbones strong, help combat arthritis, and keep the immunesystem working at its peak. The less you cook theveggies, the better they are for you. The fiber found inveggies is essential for normal bowel function and todetoxify your system. I can go on and on about veggies,but the bottom line is that you must eat them every dayif you want to obtain and maintain good health.

“W” stands for water. Water is absolutely the mostimportant thing you could ever put into your body; it’sessential in order to maintain a healthy system. Our bodyis composed of 75% water. Studies show that if you’rejust 10% hydrated, you’re only capable of operating atone-third of your mental capacity. That’s mind-boggling!I would say 99% of us are dehydrated.

In kids, the thirst and hunger centers in our brain areseparate. As we get older, the two centers mergetogether. That’s why our thirst sensation is generallyignored or low. Often, when we think we’re hungry,we’re really just thirsty. Dehydration can cause heartburnand headaches, as well as back and heart pain; it caneven contribute to rheumatoid arthritis. Water helps toflush toxins out of the body and stabilize blood pressure.It can help to lower cholesterol. Water can help to keepappetite controlled and, thus, help to stabilize or lowerbody weight. The benefits of drinking water are enormousand must not be ignored.

How do you know how much water to drink? Takeyour weight and divide it in half. That’s how manyounces of water you should be drinking. If you weigh 200pounds, you should drink 100 ounces of water a day. Areyou always going to reach that amount of water?Probably not. I don’t always drink as much water as Ishould, but I strive for it every day. I promise you, onceyou add more water to your diet, you’ll notice a HUGEdifference in your energy, mood, and how you feel ingeneral.

Following is a recipe from my book that combinesmany healthful ingredients.

Sun Dried Tomato Pesto1/

3 c pine nuts

1 T garlic, chopped1/

3 c cilantro, packed leaves

1/3 c basil, packed leaves

1 T lemon juice

1 c tomato chopped, or sun dried tomatoes in oil½ t sea salt½ c extra virgin olive oil12-16 oz wheat free pasta or rice

• Put all the ingredients into a food processor,except the tomatoes.

• Pulse chop several times.• Stop to scrape down the sides and repeat.• Add the tomatoes and continue to pulse chop

until just blended. Do not over process, as itshould not be a puree.

• Prepare pasta or rice as directed on the box.• Chill or serve over pasta or rice, or use as a

vegetable dip.• For a raw dish, julienne 2-3 zucchinis or any

root vegetable and use in place of rice orpasta.

Note: Light or medium toasting of the pine nuts willadd much flavor.

We are quickly approaching the season of fun in thesun. I am currently healing from the effects of too muchsun from long ago. I am a light skinned, freckled, blue-eyed girl with reddish hair, so I am predisposed to molesand skin cancer. Add to this, while in high school, I“fried” myself with baby oil during the time of day thatthe sun was the strongest and during my freshman yearof college I spent time at the tanning bed. Both practiceswere a recipe for future skin problems. Well the futureis now.

Recently, I used some bloodroot black salve on fourmoles. The pain was very intense. The idea is that the

salve extracts abnormal cells to the surface and then thebody heals itself and eventually the mass of abnormalcells, called “eschars,” fall off. Black salve is notsupposed to attack normal cells. To aid in the healingprocess, I purchased some neem oil and lavender oil, aswell as vitamin E to put on these spots; all available atLife Grocery.

According to the National Cancer Institute, therewere more than one million new cases of nonmelanomaskin cancer in 2009 in the US. There were less than1,000 deaths. I strongly suggest that everyone take careof their skin. Sunscreen that is leftover from last year

should be thrown away, as it loses its potency over time.Life Grocery currently has several brands of naturalsunscreen for adults and children. There are also facialproducts with SPF in them for everyday use. Rememberto avoid the sun during the most intense part of the dayusually from 11 am to 3 pm.

The Cornerstone of VitalityThe amount of exercise that you need to make your

body younger and more physically fit is ridiculously smallif it’s the right type of exercise. The right type ofexercise is high intensity strength training. Does thismean I recommend that you shouldn’t do any other formof activity? Absolutely not.

Over the years, I have worked with many peoplewho are very active prior to entering my program. Theyregularly participate in jogging, tennis, yoga, spinning,and various other activities several days a week. WhenI add a brief and infrequent high intensity strength trainingprogram to their mix, their performance in all of theirother activities quickly improves while their bodiesdevelop a firmness like never before. The interestingthing is that they all seem to develop an urge to becomeeven more active.

On the other hand, I have seen many of these samepeople significantly decrease or totally eliminate all otheractivities except strength training and continue to enjoya level of physical fitness far greater than before theystarted the program. Why?

Strong muscles are the cornerstone of youthfulvitality and being active is a natural by-product of havingstrong muscles. But simply being active does not giveyou stronger muscles. Therefore, as long as high intensitystrength training is part of your life, extra activitybecomes something you choose to do, not somethingyou have to do. For example, if one weekend you playthree sets of tennis on Saturday and do a 15-mile hikeon Sunday, and the next weekend you feel like lying onthe couch reading a book, that’s great! As long asstrength training is a constant in your life, and you

continuously strive to become stronger, your physicalfitness will be excellent and you will enjoy a firm andleaner body.

There is absolutely no need to constantly beat upyour body with mindless activity just because “they”say you should to be fit and healthy. With the right typeof exercise in your life, you have more freedom to dothe activities that are really fun for you whenever youwant, while being confident that you are doing the rightthing for your body.

Being active is necessary, but don’t be active to bestronger. It won’t happen. Get stronger to be active.Strong muscles are your cornerstone of vitality.

Brian Murray is an exercise physiologist, fat lossconsultant, and author of Stop Trying to Lose Weight–You’re Making Yourself Fatter. To learn more,please visit www.sttlw.com.

By Brian Murray, M.Ed.

Dr. Joe Esposito, chiropractor, author of EatingRight for The Health Of It!, syndicated radio showhost of Health Talk Atlanta, and director of HealthPlus Wellness Center, is committed to making healthyliving commonplace. For info or to speak to himpersonally, please call 770-427-7387. You can alsocheck out Dr. Joe’s website www.DrJoeEsposito.com.Mention Life Grocery when you call and get a privateconsultation with the doctor at no charge!

Dr. Kim Strickland earned her doctorate degree inNatural Health from Clayton College of NaturalHealth in 2005. She is currently a stay-at-homemother to three boys. Skyler Wynter was born onMarch 3, 2010.

continued on page 8

Did you know that the state of Georgia has fewerdoctors per thousand people than most of the states inour country? Here are a few examples: California,Colorado, Ohio, and Virginia have 1.5 primary carephysicians per thousand; Arizona, Kansas, andTennessee average 1.2 per thousand; and Nevada, Utah,Alabama, and Georgia have less than 1.0 per thousand.Some of you may be saying, “So what?” What doesthat really mean to us. Let’s take a look.

Do you think we should (a) encourage moreallopathic doctors to continue to wrap us up in the cycleof pharmaceutical dependence, nutritional ignorance,and accelerated disease or (b) invest in health throughnutrition, by teaching people the value of eating realfood, by encouraging our children to fuel their bodieswith food that balances and heals, and adding superfoods,sunshine, and exercise to our lifestyle?

I don’t know about you, but I like option “b.” As amatter of fact, I’ve been practicing that option for aboutfour years now.

Prevention is one of the buzzwords of today amongstthe alternative/holistic medical community. They are thestandard bearers of encouragement for proper diet,supplements, herbal and homeopathic remedies,nutritional therapies, and common sense lifestyles. Keepin mind, if you are already in the midst of illness ordisease, there is still much hope for you. When yourcells get satiated with good nutrition, they start torejuvenate … so it’s never too late.

In the manual that I provide each student with atthe end of the “Raw Food Nutrition for Health and

Does America Have a Shortage of Doctors . . .or Just an Excess of Disease?

Weight Loss,” class that I teach, I’ve included a listcalled, “The Three Words.” It’s a holistic lifestyle list, ifyou will; a list of possible lifestyle encouragements toconsider adding to your daily, weekly, or monthly “todo” lists.

The Three Words• Get Some Sun• Breathe Deep & Fresh• Drink Great Water• Eat Real Food• Raise Your Vibration• Move Your Body• Heal Your Emotions• Align Your Structure• Be Quiet, Meditate• Balance Your Hormones• Wisely Choose Supplements• Occasional Fasting & Detox• Repair – Rethink – Re-do• Be Very Grateful

I would encourage you to contemplate the abovelist. Add your own “three words.” Prevention throughhealthy living really is key. And just for the record, theabove list is in no particular order.

Mike the Health Ranger, of www.naturalnews.com,says, “How do we solve the doctor shortage? Theanswer is quite simple: Unleash the power of nutritionto prevent and reverse disease.” Ditto. Even thoughyou and I both know that nutrition is not the only answer,

we also know that it can quite easily start with nutritionthen progress to other areas of benefit for your life.

Better nutrition can start simply by adding orsubtracting one, two, or three things from your diet.Subtract meat or dairy or both. Subtract processedsugars and processed carbohydrates or both. Addfresh, organic fruits and vegetables. Add greensmoothies, juices, probiotics, superfoods, and digestiveenzymes. Keep it simple. You can do it!

By the way, Life Grocery offers all of the above;fresh organic fruits, vegetables, and greens, as wellas a knowledgeable staff in the supplementdepartment to help you find exactly what you’relooking for. They also offer free lectures on manytopics related to health, along with classes andworkshops. Life Grocery has been rockin’ it for over30 years. They’re not doctors, but I’m so gratefulthat we have them nearby as a partner in health!

References: www.naturalnews.com, and “MedicalSchools Can’t Keep Up,” by Suzzane Sataline andShirley S. Wang for The Wall Street Journal

Jesse is the Director of the Raw Food ResourceCenter and teaches several classes at Life Grocery,including the very popular:“Raw Food Nutritionfor Health & Weight Loss.” She also presents afree one hour lecture weekly and shopping tourat Life every Thursday at 6:30 pm. For more infoon her classes, or if you would like Jesse to emailyou her Before and After weight loss photos, emailher at [email protected].

It seems an obvious phenomenon since Spring 2000,when political rap group, Dead Prez, wrote aboutvegetarianism and water on their album “Let’s GetFree.” Now it’s 2010, and we’re still wondering whatthe deal with food and water is, or at least some of usare. With the new healthcare bill recently passing, itstrikes an even more ominous chord. So what’s the deal?

I am a seeker of truth, which led me to raw foodsjust over two years ago and alkaline water a year ago.Recently, in living a magical life, I ended up at a rawfood seminar with raw food mentors and elders, GabrielCousens and David Wolfe. Many topics were discussedas will unfold in upcoming articles. However, the onetopic that permeated the walls more than any other waswater. As the topic of water arose, it seems as thoughalmost every hand flew up in a room of over 130 people,sitting almost sardine like on the floor of the small eventstudio. The speakers quickly answered each questionabout water that the audience asked until there was nomore time left for questions. So with no further ado,this is my take of what was said by our raw elders andmentors about water.

Initially, the main problems or culprits in our publicwater system were discussed, with the focus beingcalcium, chlorine, fluoride, lithium, and birth control drugs.Chlorine, as most of us know, can be filtered out, butothers need to be distilled out especially fluoride, whichdisrupts metabolism, speeds the aging process, andcauses bones to be brittle. Those are just the mainphysical effects, that’s not to mention the mental andpsychological effects of fluoride. Many people don’t

realize that fluoride is the same size as the watermolecule itself and, therefore, can’t be filtered. It canhowever be distilled. However, distilled water has itsown issues, which we will get into quickly.

With just these top few problematic water culprits,it is enough to get the picture. However, allow me toadd a few personal experiences at this point. About fiveyears ago, I worked for a government wastewaterfacility. We cleaned lines, storage areas, and otherhidden places of fecal matter. After awhile I waspromoted to the environmental side, where we wouldtest the water leaving the plant to make sure it waswithin the legal regulations. Right here, let me tell youthat they are very relaxed, not to mention that if a fecal(pooh) matter test came back over the limit, they could(and would) appeal it. The appeal would give them 24hours to correct the situation and then the site would beretested, but only for the test in appeal. I personallyknow and saw chlorine used at unbelievable limits toclear it up. However, the chlorine was not the source ofappeal, and, therefore would not be tested at that time.Not to mention, the Wastewater Department paid thebill for the Environmental Department, so if the testscame back too often and appeals were getting out ofhand, there was pressure to “re-check” the tests withoutappeals, usually hours later. Why would environmentalpressure its own workers to retest? There are othertesting facilities and quite simply, they didn’t want tolose their pay day. It is a serious conflict of interest tohave the regulator paid by the one regulated, in myopinion, as I saw it not working.

I don’t know if many of you watch, Myth Busters,but there was an episode where they showed thatflushing a toilet with the lid down would still producefecal matter on a toothbrush. I think one thing thatmay not be known is that there is a legal amount offecal matter in all public water. I’m very sorry to tell,but your toothbrush can have fecal matter on it justfrom rinsing it in the sink or shower!

Okay, so the municipal water is crap, literally. Nowwhat? Distilled is good, but it’s just a water molecule.What a human really needs is more than that. It’s likefood and shelter, but no love. So here is a list of thebest water options based on the David Wolfe andGabriel Cousens seminar:

Spring water is numero uno for drinking!However, there are three different kinds of springs,some more preferable than others. The water shouldbe fresh and collected within 10 feet of the originalsource. The best has a pH of just under 7, so neutralor very slightly acidic. It’s best if it is out of the sunlightand a cellar-like temperature at 60 degrees. There isa natural vortex in water that dissipates over time and,thus, needs to be replenished frequently, dailyaccording to Wolfe. So the old days of walking downto the well and collecting water for the day wasactually very healthy, especially when considering thatthere was exercise and probably sunlight exposureinvolved in the process. Oh, did I mention, that watershould always be collected in glass bottles? I am going

RAWexist with Draya: All About Water By Draya Sioux Woolf-Wilson

By Jesse Andersen


Fast Health By Kal Sellers, MH

Fasting is perhaps the widest used and oldest singleremedy for healing still in use today. It is found in Easterncultures, Native and Aboriginal cultures, and in theEssene Gospels as a fundamental method for healingboth body and life. Fasting can bring about the mostrapid change of health possible. A few aids will renderit safe and effective for the person anxious to benefitfrom its power. [Editor’s Note: Be sure to check withyour healthcare practitioner, especially if you areunder medical treatment, before beginning a fast.]

How Fasting WorksFasting immediately stops the powerful pull of energy

to the digestive tract. Most people store far more incalories and nutrition than is needed for healthful survivalfor several days to a few weeks. When fasting begins,the body immediately devotes all resources to mattersthat have been neglected. Most notably, this includesdetoxification, elimination, repair, balance, energy flow,restoration, and fluid maintenance in the body.

Fasting also has a remarkable affect on life overall.When a person eats anything, the state of mind uponthem at that time is somehow sealed in. It becomes alock that keeps the person perpetuating that state ofbeing. When one fasts, though, the person soon entersa state of dynamic flux, where life can be reset andbrought back to a state that is more ideal. The personcan make more and easier conscious movements towardthe life he/she seeks.

In various ways, many natural healers haveexpressed one consistent sentiment: fasting can healmany things far faster than any other method of healingand fasting can heal some problems that cannot be healedin any other way.

The Issues with FastingIt follows that in order for the operations of fasting

(cleansing/repair/etc., and opening life to dynamic flux)to freely occur, there must not be any blockage at aphysiological level. For this reason, colon hydrotherapyof some kind has been recommended and is widely usedaround the world in connection with fasting.

When there is blockage, the toxins released byfasting, which are primarily stored in fat cells, are a realthreat. The body deals with this threat by not burningfat, but by burning protein. Even though this is alsosomewhat toxic, it is predictable and constant. The bodycan plan for it and redirect resources for that purpose.Even so, when a person’s body is not ready for a fastdue to toxic and/or constipated conditions, a fast can bevery harmful and dangerous. The person may feel verypoorly and liver malfunction has been known to occur.

Further, the body that is cluttered with wastes andtoxins may really struggle moving resources around; realdeficiencies and imbalances may occur.

How to Get ReadyWe want to make sure that the colon is free and the

liver is working well and unblocked. For this reason, wegenerally make some preparations for fasting. It is wise

to use a good lower bowel formula for several weeksbefore attempting a fast. There are many such goodformulas, but there are a few rules to follow to makethem effective: First, the one used should contain aspectrum of cathartic herbs. It should contain at leastthree different ones. Examples of cathartic herbs arebuckthorn, cascara sagrada, senna, cape aloe, Turkishrhubarb, and yellow dock root. Second, it should containherbs that improve bile flow (barberry, ginger, fennel,Oregon grape). Third, it should contain something toease the action of the whole formula (ginger, fennel,catnip, wild yam). Fourth, it should contain somethingto disinfect (golden seal, garlic). Fifth, it should containsomething to improve circulation to the colon (cayennepepper, ginger, garlic). Notice several herbs overlap andnone of these represent the only herbs in each category,but are samples of what might be found in herbal bowelformulas that may reliably be used to clean, rebuild, andstrengthen the colon.

Next, it is a good idea to do some liver and gallbladder cleansing in preparation for the fast. On thenewsletters pages of www.KalsSchool.com there areinstructions for doing both long-term and intensive liverand gall bladder cleansing. The stone flushes are highlyhelpful prior to fasting.

Finally, the skin should be kept eliminating atoptimum in preparation for and during a fast. This meansdry skin brushing. There are many instructions for this,but the most important one is put the brush on your skinand get brushing. Brush everywhere. Learn the finerpoints after you get going.

What a Fast Should Look LikeFasting should actually start well in advance of the

actual fast. This means the person should go on justraw foods, or perhaps just juices, for several days priorto the fast. It is a good idea to eat plenty, but just fruitsand vegetables or fresh juices. This is very effective.At some point prior to taking the next step, it is importantto see a professional or an appropriately trainedchiropractor who can test for and correct any hiatalhernia or upwardly displaced stomach.

Some type of professional or home administeredcolon hydrotherapy (water washing out the lower colon)should be used from the very first day and used everyday on the fast, even from the beginning of raw foodsor juices. This will ensure that the rapid breakdown ofwastes do not clog the sewer lines. If a person has onlyjust begun on bowel herbs a few weeks ago, I alwayshave them continue with those throughout the fast inaddition to the colon hydrotherapy.

When the person is ready, he or she may beginweaning off nourishment over a couple days, duringwhich time nourishing and helpful herbal teas may bedrunk. Because of my recent experiences finding asharp increase over the last year in hypersensitivityreactions, I like to nourish the adrenal glands and thestomach. The stomach tea I make is equal parts ofcomfrey leaf or root, fennel, and peppermint. This is

sweetened with honey (not just for taste, but as part ofthe medicine) and drunk freely, a minimum of 2 cupsdaily. I also put the person on some liquid adrenal tincturethat will rebuild the adrenal glands. Licorice root shouldbe a component of that formula.

When ready, the person can transition to just waterwith a little sea salt in it and then to just water. This istypically done for 1-5 days and then 1-2 days of completefasting is done where no water is drunk either.

This last stage—the dry fast—is where adrenal andstomach herbs come in very helpful. The person willnot dry out and become imbalanced in fluids if there isgood endocrine and stomach health. Those herbs aretaken during the preparatory stage and help with thewhole process. Occasionally, thyroid maintenance is alsoneeded to be comfortable on a fast, but this usuallyrequires help from a professional guide for that purpose.

Hidden in this last point is something important:fasting should not be miserable or difficult. If someonegets really weak or tired, cranky or sick on a fast,something is wrong. The fast should be discontinuedand an appropriate health professional should becontacted and the issues addressed. Healthy fasting feelsamazing! It is not uncomfortable or unpleasant or harmfulin any way; it is deeply healing and abundantly helpful.

How to Break the FastWhen the person has completed the fast (in our

practice, this is a 7 day fast, 5 days of water and 2 daysof dry fasting—remember colon hydrotherapy happensevery day, maybe twice daily), it is important to basicallyreverse the process to come back to solid food. First acouple days of herbal teas, then a couple days of justjuices, fresh fruit, and raw vegetables. Then the personmay transition to a hopefully inherently healthy baselinediet. Maybe the person will go raw or go to an idealdiet. In any event, the diet should be free of high residuefoods. High residue foods are all processed foods,starches, dairy, and meat. Meals containing any highresidue foods should consist of very simple combinations.At least 75% of each plate should be raw vegetables;meals may also consist of just ripe fruit.

Those who wish to take the fast track to healthmay find that there is no faster track than fasting! Iffasting is done correctly, it is a very healthful, and in noway harmful, experience. Fasting should not be a terribleexperience if everything is done correctly. If problemspersist, professional help is encouraged to sort out theproblems beforehand so that the experience can beoptimal.

Kal has practiced herbology since 1998 and severalhealing arts since early adolescence. He is a fulltime chiropractic student, teaches bi-monthly teleclasseson herbal medicine through KalsSchool.com, maintainsa private practice, and is the father to six daughters.You may reach him at 706-473-4375.

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Herb Power By Brenda Cobb

Primary Health Care By Linda Townsend

From the dawn of civilization, herbs have been usedto bring flavor to food and medicinal healing to the body.Herbs have played an important role in religious life andhave been used as ingredients in anointing oils andincense. The name “herb” comes from the Latin word“herba,” meaning grass or herbage, and technicallyrefers only to those plants that do not have a wood stem,or a plant or plant part that is used for medicinalpurposes.

During the Dark Ages, the accumulated knowledgeof the Persian, Greek, and Roman herbalists was nearlylost to humanity. In the sixth century, the community ofBenedictine Monks at Monte Cassino, in Italy, was oneof the very few that owned a library of herbalmanuscripts or cultivated an herb and vegetable gardenin all of Europe. These monks copied the gardening andagricultural books in their possession time and again forother monasteries, and thus kept the ancient science ofthe medicinal and nutritional values of plants alive. Yearslater, it became a rule in every monastery that at leastone of the monks acquire a thorough knowledge of plants,their use, and cultivation.

Herbs and spices can be very beneficial, but as aword of warning, conventionally grown and producedherbs and spices, may contain fillers, anti-caking agents,artificial colorings, preservatives, monosodium glutamate(MSG), and pesticide residues. Reactions to thesevarious extraneous substances may occur. Look fororganically, non-irradiated herbs in your local naturalfoods and grocery stores. Life Grocery carries a widevariety of organic herbs and spices in their GroceryDepartment, as well as their Bulk Herb Department,where you can bag up the amount that you would like.The possible price difference is well worth it.

Basil improves digestion and circulation, especiallybenefiting the lungs, stomach, spleen, and large intestine.This herb is traditionally used in Italian cuisine and addsa delicious flavor to any salad, tomato sauce, or dressing.

Cilantro is considered to be a blood purifier anddigestive aid and can also be of benefit to womensuffering from bloating and cramps. Typically used inMexican-style cuisine, cilantro adds great flavor toguacamole and salsa and can also be a healthful additionto your green smoothies.

Dill is most noted for its ability to aid in digestionand has even been said to give some relief to colickybabies. Wonderfully flavorful, dill gives a regular salada Greek twist, and combines very well withMediterranean ingredients like tomatoes and cucumbers.

Oregano is another herb traditionally used in Italiancuisine. It is valued as an antioxidant and is noted foraiding in bronchial problems, headaches, indigestion, andnausea. Use fresh oregano as you would basil, in salads,tomato dishes, and sauces.

Rosemary is a natural antioxidant that can aid indigestion, freshen the breath, relieve anxiety, improvemental alertness, and relieve headaches. Rosemary is avery hardy herb that will hold on even as the rest ofyour herb garden is dying. Use it to flavor spreads andsalads of any kind.

An easy and delicious way to benefit from herbs isto use them in salads, dressings, and soups. Not onlywill you get the benefits of the healing properties ofherbs, you’ll love the exciting taste herbs give most anyrecipe.

Herbal Delight Dressing1 T garlic, chopped1 T fresh basil1 T fresh dill1 T fresh rosemary1 T fresh cilantro½ c flax seed oil1 c fresh lemon juice½ t Himalayan salt½ t dried mustard

• Mince the garlic and all of the herbs.• Combine the oil, lemon juice, salt, and

dried mustard in a glass jar and shakewell.

• Toss with your favorite greens for arefreshing, healthy, and savory salad.

Tomato Pepper Herb Soup1 red, yellow, or orange bell pepper4 c of very ripe tomato4 stalks celery1 c water½ t Himalayan salt1 T fresh oregano1 T fresh basilpinch cayenne pepper (optional)

• Blend all ingredients in the Vita-Mix.• If you would like warm soup, place your

hand on the bottom of the container (abovethe base) while blending to determine whenit gets warm.

• Turn the blender off as soon as it is warm tothe touch. Don’t let it run any longer, as theVita-Mix can actually boil the contents! Youmay want to use a thermometer to checkthe temperature.

• Use more water if you want a thinner soupor less water if you want a thicker soup.

Brenda Cobb is author of The Living FoodsLifestyle® and Founder of Living Foods Institute.Hands-on recipe classes and a healthy lifestyleprogram including cleansing, emotional healing,herbs, superfoods, and essential oils are offeredmonthly. For more info call 404-524-4488 or visitwww.livingfoodsinstitute.com. Scholarships may beavailable to help with tuition costs for those in need.

While politicians have been raging on about healthcare, I have been reflecting on the subject from adifferent perspective. Although primary health care isdescribed as that which is provided by a health careprofessional in the first contact of a patient, to me thatis secondary health care. That is not to say that it isinferior, just second in sequence when primary healthcare is not sufficient alone.

What did people use as primary health care, forcenturies upon centuries, before we had the advantagesof modern medicine? Yes, many died of things that arenow treatable. Unfortunately, today people die of bothincurable and curable diseases, even when the best ofhealth care is available; some even die due to medicalerrors in treatment. The history of medicine has had itstreatment horrors, but medical science has built on itssuccesses. Before prescription drugs came in pills,capsules, shots, and skin patches, people used herbs,food, plants, tree barks, mud, bugs, and nearly anythingnature provided; some treatments have proventhemselves to be quite successful.

Advances in medicine began to replace some ofthose age old treatments, not because the previoustreatments suddenly became less effective, but because,in comparison, many of the newer applications weremore efficient and more convenient. It is far easier onthe patient to go about his daily business by taking afew pills rather than preparing and wearing a poulticefor many hours, for instance.

Even today, though, much in the art of healing wasand still is an art. We can have the latest technology,

the best pharmaceuticals, and the highest trained medicalprofessionals at our disposal, but still two people withthe same ailment often respond to the same treatmentquite differently. A good practitioner adjusts treatmentin an attempt to get the best response. The best medicalprofessionals, most likely, will advise a patient what heneeds to change in his lifestyle, but cannot regulate thelifestyle choices of the patient.

So, there it is, primary health care is you. It isyour body. It is your choice what you eat, how muchyou eat, how often you eat, how often you drink water,how much water you drink, how you exercise, whenyou exercise, how you treat a minor wound, and on andon it goes. Every choice you make will likely do one oftwo things: Improve or worsen the condition of yourbody. Some things may seem to do neither, but really itis quite rare to find a completely neutral reaction.

When a person is younger and in good health, thebody seems to be able to manage many abuses and yetmaintain generally good health. However, there areusually some too-easily-ignorable signals along the way.As one ages those once seemingly harmless abusesbegin to build upon each other and health deteriorates.This is a very slow and subtle process for most people,however at some point the person realizes he hasbecome more limited in what he can do and what hisbody can withstand.

One of the questions I ask myself is how is aprescription going to truly correct a degenerative ailmentwhen I have not corrected my lifestyle so it is no longerfostering the illness? Let’s look at one very obvious cause

of illness: smoking. When a person breathes in that veryfirst puff of smoke, the lungs automatically try to ejectit and coughing follows. Now this is an obvious signalthat smoking is not a good thing to do, but as one ignoresthis and continues to smoke, eventually that signal issuppressed. The person will not become noticeably ill,perhaps for decades, when the signal returns, this timeas a symptom of a manifested illness. While a doctorcould have been advising the person to stop smoking allalong, no doctor can give true primary health care toanother person.

I am thankful there are medical professionals toprovide excellent care as needed. But, I am alsosaddened that so many people cause, and even continueto cultivate, their own illnesses while using medical careas a crutch. They feel that they can continue doing thesame things that they have been doing without beinginconvenienced with lifestyle changes. What can be doneto change this? We can educate ourselves and pass onour knowledge to our children and to others. We canlive, with conviction, the lifestyle that reflects what weknow to be supportive of good health. (Having theknowledge about how to exercise and the benefits ofexercise without application is not exercising.) However,we cannot do any of this if we don’t first recognize ourrole in our own primary health care and see all otherhealth care as secondary. Care for yourself well today.



The Walls Have Eyes By Betsy Bearden

If you frequently dine at restaurants where thewalls are lined with taxidermy…you might be a redneck.(Sorry, I couldn’t resist.)

The other day, a friend of mine called and wantedto have lunch at this great new restaurant she haddiscovered. Now, anyone who knows me knows that Iembrace the opportunity of dining at new restaurants.It’s always bound to be an adventure and I loveadventures! My articles written for Life Grocery overthe years prove it: “In Search of Tofu,” “Bacon, Bacon,Who’s got the Bacon,” and “Tofu, Thirty-Years Ago.”

When she told me the name of the restaurant, itpretty much summed up what the specialty of the housewas going to be, but it did not deter me. After all, I oncewent to a restaurant with the word “tofu” in it, and guesswhat, there was no tofu! In all fairness, I think they mayhave waved a hunk of it over the top of the small“cauldrons” that were laced with some kind of mysterymeat and stuff that wasn’t even identifiable. So, whatdo I know?

But she assured me that the great fresh veggie“side dishes” were just like down-home Southern cooking;with me being a down-home Southern girl, what’s notto like? You can’t beat a great meal of fried okra, macand cheese, hush puppies, corn, and home-madecoleslaw, so it sounded like a great place to meet!

We met at the restaurant around 11:30 that day.One of the first things I noticed was that the vehicles inthe parking lot were service, utility, and constructionrelated. That was a good sign, because it’s usually anindication that the locals were on to something good. So,we made our way into the restaurant.

The protocol is that you walk up to the servicecounter, read the menu items on the chalkboard, and thenplace your order. Nothing unusual there, but upon readingthe menu, it occurred to me that I was deep into enemyterritory. It’s sad when you have to ask about theveggies. “Yes, I would like to order the fried okra, hushpuppies, corn, and coleslaw, but there’s no meat in them,right? You see, I’m a vegetarian.” Oops, there is thatword again. The more things change, the more they seemto stay the same.

“No,” she hissed, as she handed us two Styrofoamcups for our drinks. You know, you have never lived untilyou walk over to a beverage dispensing area, and rightnext to the iced tea is a huge old alligator head, with teethintact, looking back at you. Awesome. After the shockwore off from seeing that, we sat down at our table.Everywhere I looked was taxidermy, mainly fish, onplaques looking back at me. I thought at first they mightbe the novelties that flap around, sing, and play music, butno . . . they were the real deal. Geez, I started to wonderwhere the rest of the alligator was, but then our ticketnumber was called and we got our meals. The veggieswere good, but just between you and me—it’s kind ofhard to eat your meal with brown, beady eyes staring atyou.

Being a vegetarian is a lifestyle choice. It’s thechoice I made in my late teens, but it finally became away of life for me in my early twenties. These days thereare so many great restaurants that will “cater” tovegetarian’s needs, but every now and then I willencounter that discerning glare from the carnivores andthose who just don’t get it. It’s like a scene from the

Have You Seen Avatar?Do you realize that in reality Avatar is being played

out right now in the Amazon? Shortly after seeingAvatar, I read about a real Avatar situation—happeningright now! If you have not seen Avatar, see it first—it isa powerful movie—and then read this article. You willbe glad to know you can support the struggle of thepeople represented in Avatar—by buying peanuts atLife Grocery.

If you hang around Life Grocery, you have mostlikely heard of David Wolfe and have seen his line ofraw Sunfood products. In the raw food section, youwill find wild jungle peanuts, the world’s original heirloompeanut, which are also 100% certified organic, totallyraw, and delicious!

The sale of these exotic and outstanding peanutsdirectly helps indigenous farmers in South Americaprotect their native rainforests from loggers, thepetroleum industry, the cattle industry, and mono-cropfarming. The story of this great discovery, as well asthe following information, can be found atwww.Sunfood.com.

Nutritional content of Wild Jungle Peanuts:

Over 40% of beautifying oleic acid.This makes it truly “heart healthy.”

All 8 essential amino acids, plus somelike methionine that are difficult tofind in other foods.

A whopping 14% protein! That’s morethan hemp or flax seeds. (So the nexttime someone asks, and you can becertain they will, “Where do you getyour protein,” you can say “WildJungle Peanuts! Haven’t you triedthem?”)

But that is just the nutrition - it’s even more fundiscovering what you can do with them.

Finally you can make truly raw peanutbutter and jelly! Simply process thepeanuts in your blender, juicer, orfood processor and put them on rawEssene bread or flax crackers. Thenadd your own homemade fresh fruitjelly (dried figs work great!) andyou’ve got that familiar flavor yougrew up with—only now it’s 100 timeshealthier!

You can mix them with cacao nibs tomake the best raw treat ever!

You can add them to sauces, dressings,smoothies, etc., for an exotic, nuttyflavor!

Best of all, Wild Jungle Peanuts areincredibly stable and taste wonderfulstraight out of the bag as a quick andhealthy snack. You’ll may actually findit hard to put them down!

Wait—There’s A CatchOne thing that’s important to mention is thatthe land of the Shuar Indians is in jeopardy,due to the oil potential beneath the surface ofthe jungle. Their group of approximately4,300 Shuar people has title to roughly twomillion acres of primary forest. The Shuarare one of an increasing number of Amazonianindigenous groups who are organizingagainst oil exploration activities.

The Shuar have demanded that no oildevelopment occur on their land, although

ARCO has the exploration rights to twoareas in their territory that encompass 2.5million acres. The Shuar are putting pressureon ARCO and the Ecuadorian government torecognize their rights. But it’s hard for asmall group to go up against such large andpowerful companies. Unfortunately thismeans we don’t know how long we’ll be ableto get these wonderful Wild Jungle Peanuts.

The good thing is that if you buy them today,you help the Shuar to fight back. Every littlebit helps, and each purchase contributes tothe Shuar’s sustainability. Also, the moretheir foods are recognized and appreciatedby the US market, the more help and supportthey’ll get from the Ecuador government, aswell as non-profit groups.

So if you are at all interested in trying theworld’s cleanest, purest, best-tasting, andOriginal Ancient Peanut, we suggest you getsome right away. Remember, you’re only ashort drive away from making healthy rawpeanut butter and jelly treats, amazingpeanut-chocolate candies and so much more.This is your chance to help!

By Kay Bird

movie, “My Big Fat Greek Wedding.” Toula tells herAunt Voula that her fiancée is a vegetarian and that hedoesn’t eat meat. Aunt Voula is shocked and says,“What do you mean, he don’t eat no meat? Okay—we’llhave lamb!”

Some people just don’t get it. But, I will tell you whodoes get it: Life Grocery and Café Life. Each visit thereis a fun adventure! No taxidermy, although, come to thinkof it, walls lined with veggies on a plaque might be a nicetouch!

Remember the due dateRemember the due dateRemember the due dateRemember the due dateRemember the due date


July/August issue ofJuly/August issue ofJuly/August issue ofJuly/August issue ofJuly/August issue of


June 1June 1June 1June 1June 1,,,,, 20202020201010101010

Betsy Bearden is a certified and published writer,and the author of a self-published cookbook, NormalPeople Eat Tofu, Too. She has worked as a volunteerchef and cooking class instructor at Kroger’s Schoolof Cooking in Alpharetta, Georgia, and as a reporterfor The Paulding Neighbor Newspaper. You canreach her at [email protected] or visither website at www.creativewrites.net.

You can help the Shuar people by buying a bag ofpeanuts or jar of peanut butter at Life Grocery. Buythem as gifts and include this information. Send thisarticle to others or email me ([email protected]) foran attachment you can forward to family and friends.Let your world know what is happening. Tell everyoneone about Avatar! Long live Avatar!

Clearing the Fog without Gluten By Nisla C. Whetstone, L.M.T., Gluten Free Lifestyle Coach

The longer I am on this gluten free journey, the moreI learn about myself and about nutrition and health. Theysay that truth is stranger than fiction; I am finding thatto be more true than I ever could have imagined. Themore people I meet that have gone gluten free for variousreasons, the more pieces of the puzzle are comingtogether. I’m finding common links with people whostruggled all their lives to lose weight and all of a suddenare dropping weight without even trying, just becausethey are avoiding gluten. I talk to people who tell methat once they put their child on a gluten free diet, theirbehavior issues went away, they were able toconcentrate better in school, they no longer had stinkygas, or all of the above. I have seen the very sameresults with my own child!

The most amazing thing to me is just how manypeople tell me that the “fog has lifted.” The term “brainfog” describes it the best, but what appears to happenwhen people get gluten out of their diet, is they suddenlyfind themselves able to think more clearly andconcentrate more easily. They also start to notice otherthings in their diet and environment that are toxic tothem, that they never paid any attention to before. They

were always toxic, it’s just when the fog is gone theycan see what is really going on.

I’ve been fascinated with the different movementslike Food, Inc. and Jamie Oliver’s Food Revolution.These movements are raising awareness of a muchbigger problem with our food supply and what we as asociety accept or tolerate because of convenience orcost. But the overwhelming fact is we, as a society, havebeen slowly killing ourselves with our forks. (Thanks toDr. Joe Esposito for sharing that little tidbit.) If we makejust one small change in the way we look at food, ourwhole viewpoint begins to shift.

I used to believe that it was just about providinggluten free recipes that replaced your gluten-filledfavorites. But since I have been working with Dr. Joe, Ihave learned that it is so much more important to educatepeople on why we need to avoid things like gluten, evenif we don’t have Celiac Disease, Chron’s, or Diabetes.(If you have any of those conditions you must be on agluten free diet.)

I have learned that it’s best to avoid processed junkfoods wherever possible. Eat foods that are naturallygluten free, like clean meats (if you eat meat), fruits,

vegetables, nuts and seeds, and gluten free grains likequinoa, brown rice, and buckwheat. There are so manyoptions out there, don’t limit yourself to recipes. Learnto cook without following a recipe. Learn to experimentin the kitchen with fresh ingredients. Stay out of fastfood restaurants and those places where they have allyou can eat buffets. Eat at places like Café Life whereyou can find fresh healthy selections and daily glutenfree offerings. If you go out to restaurants, learn to askquestions about ingredients and food preparation. Don’tbe afraid to speak up.

The bottom line is that if everybody started toeliminate gluten from their diet, I believe that they wouldexperience amazing changes in so many aspects of theirlives. We might even begin to see that when peoplethink more clearly, society as a whole will improve. Ihave high hopes I know, but why not?

Nisla Whetstone is a Gluten Free Lifestyle Coach inprivate practice. She also works closely with Dr. JoeEsposito and facilitates a monthly gluten free supportgroup at his office on the third Tuesday of everymonth, at 6 pm. For more information call 770-653-6017 or e-mail [email protected].

to quote something shocking that David said: “I wouldrather go without water than use plastic or municipalwater, even for brushing my teeth.” Wow!

The second best is distilled water. However distilled,water is pure water that has no minerals, no vortex, justplain H

2O. The body prefers more. There is a way to

add to distilled water, though. Adding a little Himalayansalt and a quartz crystal for energy was suggested. Itwas also suggested that you stir the distilled waterclockwise and then counter clockwise for a period oftime to create a vortex. Another suggestion for all water,especially distilled, was to meditate on, over, or with it.Basically, to give it love.

The next recommendation was reverse osmosis.However, it has not been consistently proven that thereare any on the market that can get rid of fluoride andsome other small particles that are harmful.

I know that many of you are asking, “What aboutalkaline water?” That was my next question after hearingthe other options since that is what my family had beendrinking. This is my take of their basic response. Firstof all, it depends on the source before alkalizing. Thenthe universe is in constant flux. The only constant ischange, therefore, if you make a change in a positiveway it will affect you in a positive way, for a while.

This is basically the same thing Matt Monarch saidwhen he lectured at Life Grocery and Café last year,and what I have been saying for years about everything.According to the elders, and as I have found out moremyself, alkaline water is only needed for acidic people.Acidity is of a great concern right now. If you eat abunch of animal products, there is a build up of acidityin the tissues. However, a person on a plant-based dietis probably not going to have that problem.

The alkaline and acid issue is much more in depththan people think. There are several things to considerwhen dealing with body pH. Everything is so much morethan we can conceive of. However, it seems and appearsthat the overall consensus is that the best water for thehuman body is fresh collected spring water from a forestsource spring, as opposed to a seepage or primary springsource. It should have a pH between 5 and 7.2, a cellartemperature, TDS level of under 50, and be untouchedby the sun (therefore defying gravity according to Wolfe,

which has some other amazing and magical healingbenefits).

I am sure this sounds a little overwhelming for manyof you, as it was for me. My family has been drinkingCha Alkaline water for over a year. I didn’t know whatmy next step was. I have since checked into Cha andaccording to their website (I guess I have to take theirword for it) found that it is spring sourced from a freshspring. However, what about the vortex? When is itbottled? How long does it sit? And worse, it only comesin plastic. Arrgghhh! What to do? I was overwhelmed. Iwanted to write about the information on water. I wantedeveryone to have the news. I came back ready to inform,but felt like there was something missing.

When I returned, I got busy publishing two books Ihad been waiting on for half a decade, so I didn’t havethe time or energy at that time to get into “fixing” mywater situation or sharing my new information with theworld. However, recently something completely amazinghappened that made me realize why it took so long to sitdown and write this article. I was missing a big link. Noteveryone can make the entire change right now, but whatif you could? What if you were ready to get fresh springwater from a local source? I had no knowledge in thisarea. But living a truly magical life, as I said before, theuniverse brought into my life an amazing person whohas been collecting his own water from local springsquite near my house, and possibly yours. I didn’t haveto do anything because just knowing and wanting tomake the change brought it to my life. Wouldn’t it begreat if everything came that easy? That’s another story,for another time.

This young man, picked up my entire family, our(sad to say) four plastic five-gallon bottles and four(happy to say) glass one-gallon bottles and drove us outto a spring not too far away. During the car ride I learneda few things about water that weren’t discussed at theseminar. I learned that the expiration date on bottledwater from some of the major bottled water companiesis the date that the water’s level of plastic leeching hasreached the legal limit, making it essentially, plastic tea.(Leaving bottled water in your car when it is hot is evenworse!) Since the companies don’t want to be liablethey use an expiration date. Gross, not to mention toxic!

I also learned that there are about a dozen freshsprings within an hour or two from Atlanta. You canbuy 5 gallon glass bottles, which range between $15-$55, just make sure they are food grade.

If you are still feeling overwhelmed, I will tell youthe true end of all things. Don’t stress out about it. Putit out into the universe and an answer will come. Smallsteps. Do what you can with what you have. Then makeanother small step when you are ready. Do everythingin your life with love, passion, and no regrets, ever!Everyone’s path is unique to them. You have to do whatis right for you. Take the steps you can, live well, andprosper.

continued from page 4All About Water

PART-TIME HELP WANTED ATLIFE GROCERY AND CAFÉ LIFE

Currently seeking applicants who arefriendly, courteous, honest, and

customer-service oriented.Shifts include days, nights,

and weekends. Reliable transportationrequired. Experience, awareness and/

or supportive of natural lifestyle,and flexible availability a plus.

Accepting applications forthe following positions:

Kitchen Prep, Stocker, ProduceClerk, Head Cashier,*

Supplement/Manager-On-Duty*Apply at Life Grocery or call770-977-9583, ext. 216

*Experience required

Draya Sioux Woolf-Wilson, author, illustrator, artist,raw foods instructor, and life coach teaches rawfoods classes at Life Grocery and Café and aroundthe Atlanta area. She has published four books(children’s and poetry), and teaches the writingprocess through schools and libraries all over. Andnow, Draya thankfully collects her own spring water.You can contact her at www.thedraya.com.


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A BI-MONTHLY PUBLICATION OF LIFE GROCERY July/August 2010Volume 16 Issue 41453 Roswell Road, Marietta, Ga · 1/2 mile east of the Big Chicken · www.lifegrocery.com

FFFFFall Life Fall Life Fall Life Fall Life Fall Life Fest &est &est &est &est &MemberMemberMemberMemberMember

Appreciation DayAppreciation DayAppreciation DayAppreciation DayAppreciation DaySaturdaySaturdaySaturdaySaturdaySaturday, 10/2/10, 10/2/10, 10/2/10, 10/2/10, 10/2/10

12:00-4:00 pmmmmmmembersembersembersembersembers r r r r receiveeceiveeceiveeceiveeceive

10% offall in-stock purchases from 9 am-8 pm

For this issue,Dr. Susan Espositocreated “Fun withFruits and VeggiesSummer ActivitySheets.” Since theformatting did not

work with thenewsletter format,

separate activity sheetswere printed andare available at

Customer Service.We hope you and yourchild(ren) enjoy this

fun and healthfulactivity which includes

a Fruit and VeggieCrossword, a Fruit andVeggie Word Search,

a Word Discovery, anda Fruit Salad Word

Scramble.

Got Squash?To paraphrase one of my favorite actresses, Kathryn

Hepburn, on calla lilies: “The squash blossoms are in bloomagain. Such a strange flower . . . I planted them on a sunnyday, and now they are ready to be fried.”

Ever since I can remember, gardening has been a part ofmy life in one way or another. My first experience with a largevegetable garden was around the age of five or six. We hadvisited my grandmother at her home in Mississippi whereshe grew row upon row of every imaginable vegetable in herown backyard. Being a city girl from Atlanta, I had neverreally seen anything like it before.

Everywhere you looked, lush green foliage wassprouting from the good earth, laden with ripe, lusciousbounty. Huge plants of yellow squash grew hidden beneaththeir flowered “skirts.” I always felt like I was being a tadinvasive when I’d lift the tall, elephant ear-like leaves to peakbeneath them, in search of yellow treasure.

While walking between the rows of vegetables, with thehot Mississippi sun beating down upon my little blonde head,I saw sunflowers with their bright, shiny faces smiling towardthe sky, and I felt so small next to them. Grandmamma saidshe planted them so the birds would have something to eatrather than her tomatoes! On the other side of the row, greenbeans grew; they had latched themselves onto twine thatwas attached to bamboo poles and spiraled themselves uptoward the sun. Aluminum pie plates hung from bamboo stalksplaced around the garden to distract the singing birds andinsects from biting into the red, ripe tomatoes. It felt like anenchanted world that no one else knew existed, except forme.

It was amazing to see how bell peppers, okra, andeggplant grew. It certainly gave me a new appreciation for

the vegetables in the produce section of our grocery storethat had always appeared to “magically” be there when weneeded them.

Thank goodness for Life Grocery and their highstandards of supplying us with the best fruit and produceavailable, all year round. I remember over the holidays I wentin for collards. They had pulled them from the case and werein the process of getting more from another source, becausethey did not live up the standards Life Grocery has set. I feelvery fortunate in knowing that Life Grocery has my back!

If you will remember, last summer we had more greenbeans than you could shake a stick at. Each day I wouldcheck under the beanstalks to make sure their wasn’t a goose,laying a golden egg at the bottom of them. This year, it’ssquash. I promise you it is four to six feet tall, if not taller. Ithink it is six feet, but Steven insists more like four. I have itposted on my website if you want to take a look.

All I know is that somewhere beneath all that squash,the bell peppers, tomatoes, eggplant, and green beans aretrying to make their way up and out of the squash blossomjungle. I don’t know what it is about our raised bed garden,but if you plant it, it will grow. Maybe we should construct athird raised-bed garden? Wouldn’t that be fun after the secondone we put up a few years ago. I wonder if our dirt-deliveryguys have found any more dirt since then!

What am I going to do with all the squash? To be honestwith you, after nurturing and growing my veggies, I alwaysfeel like such a cannibal when it comes time to harvest themand eat them—but then I come back to my senses. Here is agreat, easy, and delicious squash dish I came up with theother day. I hope you enjoy, and have a Happy Summer,everyone! See you at Life Grocery!

By Betsy BeardenTofu Fried Squashmakes 4-6 servings

3 c diced yellow squash1 large red bell pepper, diced1 Vidalia onion, diced1 tub extra firm tofu, drained well and chopped in cubes1 t dried basil1 t sea salt1 t red pepper flakes (optional)1 t freshly ground black pepper2-3 T olive oil1 t red wine vinegar2 t curry powder (optional)

• In a large skillet or wok, add two to threetablespoons of olive oil.

• Add all ingredients to skillet or wok.• Sauté over medium-high flame until golden brown,

about 8-10 minutes.• Serve over prepared brown rice or mixed whole

grains.

Betsy Bearden is a certified, published writer, and author ofNormal People Eat Tofu, Too. She has worked as a volunteerchef and cooking class instructor and as a reporter for ThePaulding Neighbor Newspaper. You can reach her [email protected] or visit her website atwww.creativewrites.net.






In This Issue1 Got Squash?2 You Can Even Eat Cake!3 Nutrition from “A” to “Z”3 The Real Key to Great Results4 Stay Cool with Foods4 Mosquitos Bite5 Herbal First Aid featuring

Cayenne Pepper6 “The Perfect Diet”6 Summer Treats7 When Is a Cinnamon Roll

Like a Vegetable?8 Back to School Gluten Free

Hours: Store Café Hot BarMonday-Saturday 9am-8pm 9am-8pm 11am- 3pmSunday 11am-6pm 12-5 pm 12-5 pmOpinions expressed by individual writers do not neces-sarily reflect those of Life Grocery. The purpose of thispublication is to provide information on natural foodsand supplements and to nurture health and environmen-tal awareness.If you have any comments about any articles in thisnewsletter, or would like to submit a letter to the Editor,please address these to:


Marietta, GA 30062770-977-9583

You Can Even Eat Cake! By Don Bennett, DAS

General Manager: Lisa MadenOperations Manager: Ronnie B. HudsonEditor: Ronnie B. HudsonProofreaders: Kay Bird, Kim StricklandTypesetting/Layout: G. KrislynLife Line Logo Design: Heathere WilmothContributors: Betsy Bearden, Don Bennett,Brenda Cobb, Dr. Joe Esposito, Dr. SusanEsposito, Ronnie B. Hudson, Brian Murray,Kal Sellers, Traci Sellers, Dr. KimberlyStrickland, Linda Townsend, Nisla Whetsone,Draya Sioux Woolf-Wilson

Prior to the raw food movement becoming a populartrend, it was inhabited by well-intentioned and well-educated advocates who truly cared about people’shealth. Personal gain from amassing money was not amotive then. Fast forward half a century. Now the rawfood diet has become an industry–and a very lucrativeone–with some people vying to carve out as large apiece of the revenue pie as possible. And, as with anybusiness, advertising and promotion can be geared moretowards telling the people what they’d like to hear, ratherthan what they need to hear. This is a shame, but it isalso understandable because it is human nature.However, just because it’s human nature, doesn’t makeit okay.

Today, it is fairly well known that a relatively highfat diet is not health promoting. This is even more wellknown amongst so-called “alternative” healthpractitioners; those who do not embrace the traditionalreactionary medical/pharmaceutical approach to healthcare (which is more aptly called ill-health care). So itwas with a heavy heart that I gazed upon the promotionalmaterial for a popular raw food educator . . .

“You can eat burgers, pizza, pasta, cookies,cakes, and pies everyday on a raw food diet,and you never have to count calories,proteins, fats, or carbs!”

In reality, yes, you can. But your health will sufferfor it. This fact is ignored in the promotional materialfor obvious reasons.

Does selling you something that has a placebo effectmean that someone is doing “good work?” After all,you do feel better, and isn’t that what you want? Or, doyou want the truth where it concerns your health. Doyou want the truth though the heavens may fall, meaningyou might hear something that you don’t want to hear,like dairy products being a cause of osteoporosis, orthat bras are a contributing factor in breast cancer, orthat eating raw burgers, pizza, pasta, cookies, cakes andpies everyday will increase your risks of heart diseaseand diabetes?

As a species, we are very programmable. We arenot born with all that we need to know; we must beraised, taught, and patterned. And this programmabilityis not lost on those who seek to separate us from ourmoney. They craft the most compelling promotionalmaterial that, on its face, makes total sense and reallyspeaks to us, such as . . .

“I know, you think you’ve heard it all before,but you haven’t. And that’s a BIG part of theproblem; you haven’t been given the rightinformation about what really works when itcomes to having a healthy, fit body you loveliving in. In fact, almost 90% of what youbelieve about food and exercise and yourbody is totally bogus!”

If I didn’t know better, I’d think I wrote that! Thisis exactly what I’ve been saying for years.Unfortunately, it is part of some very enticing advertisingfor material that belongs in that 90% category. And whenyou’re told . . .

“The content and processes that’s beencreated are REVOLUTIONARY! It’s going tochange the way you feel, look, and live.You’re never going to worry about food,exercise, or the state of your health ever

again. That life-sucking merry-go-round isOVER!”

. . . who wouldn’t want to buy into this! But it’s simplymore of the “you can have your cake and eat it too”mindset.

And if this isn’t bad enough, what about all theconflicting and contradictory information. It’s to beexpected that you’ll hear anti-raw food rhetoric fromthe cooked food industry and from its minions(mainstream educated nutritionists and dieticians, andnow even doctors), but it can be disheartening whenyou come across misinformation in the raw foodcommunity itself.

“Fruit contains sugar, and all sugar feedsdisease.”

“Melons are high in sugar, so they should beavoided.”

“Alkaline-forming foods are good, so eatsprouts, leafy green vegetables, herbs,cayenne pepper, garlic, onions, and grains.”

“Tempeh, soydogs, tofu burgers, bean patties,rice crust pizza with soy cheese, spelt or ryebagels, buckwheat cereal, baked sweetpotato chips, air-popped popcorn, rice milk,rice cakes, hummus, canola oil, flaxseed oil,and olive oil should not make up more than10% of your daily diet.”

“When juicing melons, use entire fruit,including the rind.”

“You don’t have to eat an all raw diet to beoptimally healthy… you can still eat cookedfoods and comfort foods and be perfectlyhealthy.”

“Uncooked animal foods need to be a partof your diet.”

The expression “Let the Buyer Beware” certainlyapplies to raw food information and products. The goodnews is that truthful, honest, and correct information isout there, you just have to make education an ongoingpart of your health-creation lifestyle. Don’t simplyembrace something because it sounds enticing(promoters rely on this). And, if you can’t readilydetermine if it makes sense to you or not, you’ve got toresearch it. Yes, this can be time consuming, but byembracing alternative lifestyle practices you are makinginvestments in your future health, so isn’t it worth theeffort to get at the truth of the matter? Your body iscounting on you to make good decisions. Some helpfulsuggestions on how to deal with conflicting informationand controversies can be found at health101.org/art_conflicting.htm.

And since almost 90% of what you believe aboutfood and exercise and your body is totally bogus (couldn’tresist using that line), check out the information in thearticles section of health101.org. Over the last threedecades I’ve worked very hard to make it 100% non-bogus.

Don Bennett is a Disease Avoidance Specialist,lecturer, and author; his book How to Have the BESTOdds of Avoiding Degenerative Disease is availablein the book department at Life Grocery.Visithealth101.org for more inspiring information.

The Life Line, July/August 2010 Page 3


The Real Key to Great ResultsBy Brian Murray, M.Ed.

If you want a younger, more vibrant, body you needto understand the concept of intensity. It is the mostimportant factor for getting your body to upgrade itscapability, yet it is a topic many people don’t trulyunderstand.

In a previous article, I covered the differencebetween results from exercise, and effects fromexercise. Results are changes that take weeks or evenmonths to materialize. These changes are typicallystronger bones, muscles, connective tissue, and a moreefficiently functioning body; they make a real differencein your appearance and physical fitness. Effects aretemporary changes that come and go quickly, such aslabored breathing, increased heart rate, sweating, etc.These changes do not lead to any meaningful bettermentof your physical condition.

There are millions of people “exercising” at this verymoment. They are performing a lot of work jogging,walking, swimming, biking, etc. for a long period of time.In other words, they are exerting a low level of effortover a long duration. What they are doing is not intense.That is why most people never realize even moderatelygood results from all their efforts. Sadly, most of themnever change at all, except in the wrong direction.

The only way to experience results, real, long-lastingchanges in your body that will actually make a differencein your life, is to exercise with intensity. Toexercise intensely means that you exert a high degreeof effort in a short period of time. When you exert moreeffort you tax more of your muscle fibers, thusencouraging them to become stronger. Make no mistake,getting stronger is the first step toward getting a betterbody, and that goes for all you women out there—you are the segment of the population that needs toaccept the fact that increased muscular strength willimprove your appearance.

To illustrate this point, I recently met with a womanparticipating in one of my research projects regarding

“X” is for extra virgin olive oil. I know it doesn’treally begin with X, but it’s so good for you that Icouldn’t leave it out. Extra virgin olive oil is filled withomega-9 fatty acids. It’s a heart-healthy source of fat.Remember, we need healthy fats in our diet. They’reessential for energy and health maintenance. You wantto make sure you buy organic extra virgin olive oil andnot just plain old olive oil. Oftentimes, if it’s not organicor extra virgin, there may be extremely harmfulchemicals used in processing the oil. It’s better just tobe safe and buy it organic and extra virgin. I love usingextra virgin olive oil in various dishes. My book EatingRight for the Health of It is filled with recipes that useit. I like to take extra virgin olive oil and mix it withflaxseed oil. It creates a really nice flavor and has a tonof health benefits. Please get rid of your commercial,cheap olive oil and replace it with organic extra virginolive oil. I promise you, you’ll be glad that you did.

“Y” stands for yellow squash. Yellow squash is great.It’s a great source of vitamins and minerals and is veryversatile. You can put it in stir fries. You can put it insoups. You can steam it up with some onions and serveit as a side dish. You can dip it in hummus or salsa. It’sa good way to add variety to your diet.

“Z” stands for zest—lemon zest and orange zest.You can just use a spoon and scrape the outside of alemon or orange, but make sure it is organic.Conventional lemons and oranges (as well as every othertype of fruit and vegetable) are sprayed with pesticides.

If you take one of these and scrape the outside of it anduse it, you’re ingesting harmful pesticides. In addition,those pesticides ruin the flavor of what you’re cooking.Not only is organic better for you, it tastes a lot betterthan non-organic fruits and vegetables.

If you want to make a delicious and healthycranberry sauce, throw a bag full of cranberries in thefood processor. Take a whole organic orange, with thepeel, cut it up, and put it in the food processor. Grind itinto a puree. Add some honey to it, which is antibiotic,antiviral, and antifungal. There’s your cranberry sauce.It’s raw, organic, and tastes terrific! There are all kindsof things you can do with lemon zest and orange zest.See what different things you can come up with byincorporating them into your diet.

So, that’s good nutrition from A to Z. How easywas that? How simple was that? I just took the alphabetand picked out some foods. When people say to methey want to eat healthy, but have nothing to eat, I haveto disagree. I have to be careful not to eat TOO muchbecause there are so many delicious and nutritious foodsout there. These are only 26 of 120,000 foods that youcan eat.

Health is not just for the lucky, wealthy, or young.Health is available to everyone! I suggest you do someresearch of your own. Find out what other foods aregood for you. If you don’t want to do your own research,you don’t have to. That’s why I’m here. I’ve done all ofthe research for you. I’ve been studying health and

nutrition for 24 years. I do it because I enjoy it. I enjoylearning about health, and I enjoy helping people tochange their lives for the better simply by teaching themabout health, how to get healthy and how to maintainthe body at an optimal level. It’s my passion.

You can find out more about me and what I do atwww.drjoeesposito.com. There, you have access toarticles I’ve written, my lecture schedule, and severalhundred archived radio show that you can listen to atany time, absolutely free. Every week, I talk aboutvarious health topics on the show. I promise you, onceyou begin to change your diet for the better and learnhow to take care of your nervous system and digestivesystem, your life will dramatically change for the better.Here’s to your health!

Dr. Joe Esposito is a chiropractor, the author ofEating Right For The Health Of It!, the syndicatedradio show host of HEALTH TALK ATLANTA andthe director of Health Plus Wellness Center. He iscommitted to making healthy living commonplace.If you would like more information or would like tospeak to him personally, please call 770-427-7387.You can also check out Dr. Joe’s websitewww.DrJoeEsposito.com. Mention Life Grocerywhen you call and get a private consultation withthe doctor at NO CHARGE!

how little exercise is actually required to continuouslyimprove the human body. She is a 44-year-old motherof four. It was time for her to go through another exercisetreatment. How long had it been since her lasttreatment? Nine weeks. To be more specific, her priortreatment consisted of three exercises requiring anintense contraction of her muscles. The first exerciselasted 17 seconds. The second lasted 30 seconds. Thethird lasted 45 seconds. Total elapsed exercise time fromstart to finish was two minutes.

Now its nine weeks later and she does it again.First exercise, 31 seconds. Second exercise, 21 seconds.Third exercise, 45 seconds. She was able to contractagainst even more resistance on each of these exercises.In fact, she was able to push with both legs and resistthe downward movement of 740 pounds; an increaseof 60 pounds over her last treatment nine weeks prior.

I know what you are thinking and no, she did not doa lot of exercise between treatments. In fact, she didnothing other than normal daily activities keeping up withfour kids. And you would easily mistake her for a 21year old!

How is this possible? Intensity. When you exerciseintensely you encourage your body to change. The higherthe intensity, the shorter the duration, and the longer therecovery interval must be. This formula will ALWAYSlead to better results compared to any and all otherpractices out there. Put it to the test and you will bethrilled.

Brian Murray is an exercise physiologist and authorof Stop Trying to Lose Weight – You’re MakingYourself Fatter. To learn more please visitwww.sttlw.com. For great tips and information thatwill help you get better results from exercise, followBrian’s blog at brianmurray.wordpress.com.




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Stay Cool with FoodsWith the temperatures soaring to record highs all

over the country, it seems that most everyone is talkingabout the heat and doing everything they can to stay ascool as possible. When it’s hot outside you can helpyourself stay cool with the food you eat. Heavy, cookedfoods will make your body run hot, slow you down, andmake you tired. It takes much more energy to digestcooked food than it does to digest raw food and this canslow you down even more.

The more uncooked fresh raw fruits and vegetablesyou eat, the lighter and more energetic you will feel andthe cooler you’ll stay. The right raw foods will not onlyenergize you, but will help you lose unwanted poundsand keep them off. Extra pounds can make you feelhotter. When you lose the weight it also helps normalizeblood pressure and keeps you cooler.

Watermelon is a wonderful summer fruit that iscooling in hot weather, is a thirst quencher, and helpsrelieve depression. Watermelon contains a whopping 92percent water, so it is very popular with dieters; it makesan excellent cleanser and detoxifier. It tastes reallysweet, but it has only half the sugar of an apple. Thewhite rind of the watermelon is one of the highest organicsodium foods in nature so eat the white rind along withthe red fruit.

Everyone has a different theory about how to pickthe best watermelon. Some say that it should have askin that is dull and slightly waxy, with ends that are notpointy but rounded and well filled out, heavy for its size,with a bottom that is pale creamy yellow and not white.Others swear by the thumping method, looking for adeep hollow sound rather than a dull thud. Anothermethod is to look for a melon that has a dry crown stemand then scrape the rind with a fingernail; when thegreen skin comes off easily, the melon is ready to eat.When a melon is cut the best ones have a bright redflesh with dark brown or black seeds. Whatever wayyou use to choose your watermelon there’s nothingbetter on a hot summer day.

The ordinary cucumber was cultivated very earlyin Asia and Europe and was a popular vegetable withthe Greeks and Romans. Centuries before Thermos jugs,travelers in desert caravans carried cucumbers becausethe green skins effectively protected the cool fresh liquid

By Brenda Cobbwithin. This satisfied thirst and provided a refreshingand cooling food. Cucumbers are very alkaline, rich inminerals, and excellent as a natural diuretic. Among otherenzymes, the cucumber contains erespsin, an enzymethat helps with digestion. Its potassium content makesthe cucumber useful for high and low blood pressure.

Celery also has a high water content and is coolingto the body. It counteracts acidosis, purifies thebloodstream, and can help clear up skin problems. Celeryprovides organic calcium and silicon to help repairdamaged ligaments and bones and can even help stiff,creaking or cracking joints.

Eating raw vegetables and fruits is easy becausethey take so little time to prepare and with very littleeffort, you can have a delicious meal that is verysatisfying. Best of all, you won’t heat up your kitchenand you will get the full nutrition available which isdestroyed by cooking. Purchase organic produce so youcan be sure they are free of chemicals and pesticides.You’ll know that you’re giving your body some of thebest possible food.

Cucumber Salad½ c of dried seaweed2 cucumbers¼ c fresh lemon juice1 T extra virgin olive oil1/3 c onion1/3 c red or yellow bell pepper2 cloves garlicpinch or two of Himalayan salt

• Soak the seaweed of your choice in water for15 minutes.

• Drain and chop into small pieces.• Slice the cucumbers and chop the onion,

garlic, and pepper.• Combine everything together with the fresh

lemon juice and olive oil.• Toss and serve.

Celery Cucumber Smoothie3 stalks celery1 cucumber1 sprig fresh mint

2 t fresh dill1 c water

• Combine all ingredients in the Vita-Mix andblend into a cool smoothie.

Refreshing GazpachoSoup Base3 c very ripe tomatoes1 c celery1 c cucumber½ t Himalayan salt2 T fresh cilantro1 large clove garlic2 T fresh lime juice1 t cumin powder

• Blend all the ingredients in the Vita-Mixuntil creamy. Remove and put in a bowl.

Vegetables½ c celery½ c cucumber½ c green onions½ c red bell pepper

• Chop the vegetables and combine with thesoup base and enjoy!

Watermelon Smoothiewatermelon chunks, including rind and seeds

• Put chunks of watermelon into the Vita-Mix.

• Blend into a delicious cooling drink.• Squeeze a bit of fresh lime juice on top to

add an extra zip.

Brenda Cobb is founder of The Living FoodsInstitute and author of The Living Foods Lifestyle®.She teaches a Healthy Lifestyle Nutrition,Cleansing, Healing, and Anti-Aging course in Atlanta.For more information, call 404-524-4488 or 1-800-844-9876 and visit www.livingfoodsinstitute.com.

When I was a child, I lived near a lake where themosquitoes were just unbelievably prolific. Every summer,there was not a square inch of my legs without a scab oran itching new bump. The only thing my parents knew todo then was to spray an expensive repellant on our skinthat probably had chemicals that I would cringe to thinkabout putting on my child today. However, just recently,I was reminded, after trying to recover my lawn andgardens from recent years of drought, what it is like tohave itchy bites all over my legs . . . and I do mean allover them.

The mosquito is the one creature I actually would notmourn if it was on the endangered species list. Why?Besides never going outside without wearing mosquitonetting, there is no way to avoid them completely andthey infect people and animals with some rather nastydiseases: Arboviral Encephalitis, Deneque Fever, Malaria,Rift Valley Fever, Yellow Fever, and more. It is said,mosquitoes have caused the death of more people thanall the wars of the world.

I have tried many things over the years and somethings do help, but, let’s face it: I am a mosquito magnet!Although I have never done any clinical testing, I amconvinced that one single mosquito released in a room ofone hundred people would make a bee-line for me and

bite me at least ten times before it even noticed therewere other people around on which to feast.

If you have this problem, you know what I mean. Itis maddening to see people on the other side of thespectrum; those wonderfully fortunate people, (like myhusband) who in the same circumstances, at the sametime (standing right beside me even), just do not getbitten much at all. I don’t know what these people have,but if they could bottle it, I would be the first in line to giveit a try. I also wish I had some formula to offer you andsay this is “the one” that works for everyone, but I amstill experimenting with that illusive wonder concoctionfor myself. It seems that what works for one person’schemistry with local mosquitoes, may not work as wellfor another. Still, if you are looking for a ready-to-usenatural repellant, just ask; Life Grocery carries productsthat I have used myself with good results. If you likeexperimenting and want to make a specialized formulafor yourself, here are some ideas that might help you:

For spritzing on skin and clothing, mix your choice ofjust a few drops of essential oils with several ounces ofethanol alcohol, witch hazel, distilled water, or vegetableoil in a fine mist spray bottle and shake before each use(or rub on skin) avoiding the eyes and other sensitiveareas. For rubbing onto the skin, add a few drops to olive

or other oil to rub on skin. Some essential oils that arereported to give good results whether used alone or incombinations are citronella, lavender, catnip, eucalyptus,pennyroyal, tansy, basil, thyme, cedar, tea tree,peppermint, myrrh, clove, lemon grass, and vanilla.

If you have an herbal garden, you might alreadyhave some helpful plants on hand. Citronella, lavender,basil, catnip, pennyroyal, tansy, and marigolds can becrushed and rubbed on clothes and skin. Just havingthem planted in areas like your deck or patio might behelpful and the bruised leaves can be tossed around aswell. You can infuse the leaves in water to be used asa spray.

You also might get desirable results eating garlicor taking a vitamin B complex supplement. (I had goodresults with the B vitamins when I lived in anotherstate, but it has not been as effective for me inGeorgia.)

The truth is, regardless of what kind of repellantyou use, it is most likely that you will be bitten by morethan one of these little bloodsuckers sometime thissummer. Then what? Hydrogen peroxide is my firstsuggestion. I keep it in a spray bottle and rub it in. Ihave even seen it stop the allergic reaction to bug bites

Mosquitoes Bite By Linda Townsend

continued on page 5


Herbal First Aid featuring Cayenne PepperFor decades, herbalists have been putting together

their own version of a first aid kit. It contains herbs thatwill help the body immediately in emergencies. Theyhave aspired to surpass the first aid that can be providedwith any amount of modern medicine. Among the mostprized elements of an effective and life-saving first aidkit is cayenne pepper.

BleedingOur daughter (age six at the time) fell 15 feet onto

a tile floor and was badly injured. Her jawbone slicedthrough the flesh on her chin and her teeth through theflesh on her bottom lip. She had various other injuriesthat are appropriate for a later article. Immediately, wepulled cayenne tincture from our first aid kit. We putthis in her mouth and while she was swallowing this wemixed cayenne pepper into water, one teaspoon in aboutthree ounces. We gave this to her and then each of us(her parents) took a swig. By the time we finished ourdrinks (no more than 20 seconds after the injury) herbleeding was nearly stopped (the gushing blood had fullystopped). Within another 10 seconds the cayenneaffected both her mother and I and all shock left us sothat we could start to think more clearly.

From there we reached into our first aid kit andbegan treating all injuries aggressively. Though she hadfour broken bones in her right foot, she was completelyout of all extreme pain in the next few minutes. Thosetreatments are for another time and, for those seriousabout learning natural healing first aid and emergencycare, are covered in detail in the Herbal First Aid courseon www.MadHerbalist.com.

Another time, the same daughter ran into thebathroom where there was a wet floor. She slipped andfell and hit directly on the back of her head. By the timeshe stood, she was hemorrhaging from the nose.Immediately, we reached into the drawer in the bathroomand took out the cayenne tincture and gave her onedropper full. Then we went to the kitchen and stirred ateaspoon of cayenne into 3 ounces of water. She begandrinking this and by her second drink the bleeding hadfully stopped . . . only about 20 seconds after the injury!I have felt that on several similar occasions we havestopped the intra-cranial bleeding damage from aconcussion using this technique.

Heart AttackMy first herbal medicine mentor, Dr. John R.

Christopher, was called on a heart attack case wherethe regular doctor was not available. He told them tohave hot water waiting when he arrived. He showed upon the scene and took a tablespoon of cayenne pepperand stirred it into a cup of the very hot water. He rousedthe victim to a manageable state of consciousness andhad her drink the cayenne tea. She said, “mmm, that isgood!” Parenthetically, Dr. Christopher said thatwhenever someone really needed the cayenne, that itwould taste sweet to them and not unpleasant in theleast. We have never had a child in an emergency whorejected the cayenne . . . not once!

In five minutes, the woman got up and said, “Wow,I really feel better, I think I can get up and do somethings!” Her husband said that he felt that she neededto stay down because typically after an attack, she isbarely able to get around for months. But this time, shegot up anyway and beside feeling a little weakness, shewas fine. He gave them his program to follow and toldthem if they were wise they should follow it to preventfuture illness.

By Kal Sellers, MHStroke

Both Dr. Christopher, and his contemporary, JethroKloss, stated that when you have a stroke victim thatthe fastest way to heal them is with lots of cayenne assoon as possible and persist until they are recovered.Both had numerous stories of stroke victims fullyrecovering using this treatment.

How Cayenne WorksDr. Christopher explained that cayenne regulates

circulation, stopping bleeding where blood is being lost,opening vessels, and moving blood into places wherethere were clots and blockages. Because of this, healso said that it is reliable for stopping shock immediately,which is so often the real reason that people die inaccidents.

Frostbite and Freezing ColdWhile this may not be much of interest here in

Georgia, I did use it also to prevent frostbite. I was inthe mountains helping my brother, who was, until hisdeath, a hunter. He would call me after he made “thekill” and ask me to go with him to get it out and do someof the heavy work (I, the younger, was the larger andstronger). This time we got on horseback and went upnear Timberline, Wyoming in October. It was bitter coldwith an average of a foot of snow. I had some anxietyabout this trip, as since childhood, just the hour in thecold doing the chores on the farm would freeze my toesand it would take another hour just to get them back tonormal. I reached for my cayenne pepper. I sprinkled itin my socks fairly heavily. I put them on and strappedon my boots. Additionally, I ate no food, but once everycouple hours ate a whole lime that I had in my pocket. Ijust peeled it and ate everything but the skin. I hadlearned shortly before this about the warming propertiesof limes by virtue, not of intrinsic heat, but of their abilityto keep blood flowing freely and not clumping in thebody and allowing cold extremities. They also supportthe kidneys in some ways, thought to be related to coldextremities.

We were out there eleven hours. Anyone whoknows will tell you that horseback is far worse thanwalking for freezing your feet, but in that eleven hours Idid not feel even the slightest discomfort from the cold,nor did my feet freeze or hurt. When I removed mysocks in the truck on the way home, the only discomfortI felt, which remained with me for three days, was theheat of the truck on my stimulated feet! Each time theygot in hot water or under the heater of a car, they weresensitive to the heat. This waned and left after the thirdday, but this was far preferable to the alternative andthis injured me in no way that I could tell.

Parasite ProtectionCayenne also works to aid digestion a great deal.

As a visitor to Mexico, I sat down to a meal that worriedme. I knew and feared certain parasites, but especiallyamoebic dysentery. I reached for my cayenne pepper.One study I read while in herbal school stated that justsniffing cayenne in water would boost digestivesecretions by 30% and that drinking and swallowing itinto the stomach would boost them by 300%! I was nostranger to the fact that high stomach acid and enzymesin well-chewed food would make the survival of anythreatening microbes impossible. I stirred a teaspooninto a glass of water and drank it down. My wife and Isat chatting for the next fifteen minutes while I waitedfor the effect to reach its pinnacle. Then we prayedover our food and enjoyed the meal. We did not get sickor even feel bad in the least.

Digestion AidBefore and since that time I have worked with many

cases of acid reflux. In most of these cases, I wasassured by the frightened client that cayenne would beterrible for them and that boosting their digestivesecretions was dangerous for them. I did my best topatiently explain that acid reflux was always the resultof compensation for not enough stomach acid and if wegot enough in there in the first place, we would not facethe problem at all. I instructed them, not to eat cayenneon their food, but to stir ¼ teaspoon into water exactly15 minutes before each meal. In addition to this, theywere to avoid all dairy and were to minimize anyprocessed food and try to stick to whole foods only.They were also instructed to consume plenty of fruit,but ONLY ON A COMPLETELY EMPTY STOMACH,and never with anything else. I never had a person followthis who did not get complete relief immediately. Somehad underlying problems that needed to be dealt with,but even those got complete relief using this protocol.

May the Cayenne be with YouTo make a long story short, I have used cayenne

freely for years without ever knowing a problem from itexcept when it was added to food. This is not a naturalproblem, really, but for some people it is a problem.Cayenne is high in antioxidants and boosts immunefunction and helps clear mucus and all forms ofcongestion. In the Herbal First Aid course I teach, andin my own first aid kit, several key formulas havecayenne or another hot pepper (habanero) as a majorconstituent. I believe if I could only choose one item(shudder the thought) for my first aid kit, it would becayenne. So often this herb can save lives and sufferingwhen no other options exist and even medical emergencyoptions are not nearly as good or even comparable. Iwill continue to use this herb regularly. We are so intenton arming people with this tool, and helping themunderstand how to use it, that we put together cayennekey chains, with brief instructions on them, and areavailable for sale through MadHerbalist.com,

Kal Sellers, MH, LMT is a ten-year veteran of naturalhealing and herbal medicine. He runs a practice inMarietta and Powder Springs and teaches HerbalMedicine and Natural Healing Arts through hiswebsite www.madherbalist.com. Call 706-473-4375for details.

NOTE: The information and advice expressed in this articleis not a substitute for regular health care services. Pleaseconsult with your healthcare professional.

for some people. For me, it neutralizes the itch, facilitateshealing, and can be applied as often as necessary.

Some of the same essential oil formulas that repelmosquitoes are also good for the itchy bumps they cause,especially those with tea tree, lavender, and cedar.Witch hazel is also recommended. The crushed leavesof basil and plantains (plantago) can be used as well.Even more convenient are a variety of homeopathicremedies available at Life Grocery. All these suggestedtreatments need to be avoided near the eyes and othersensitive areas and should be tested in small areas first.

Taking my own advice, I am out the door to do somemore gardening while smelling like some of my favoriteherbs and, hopefully, I will not seem to be so tasty of ameal to the mosquitoes this time.


Mosquitos BiteMosquitos BiteMosquitos BiteMosquitos BiteMosquitos Bite continued from page 4

“The Perfect Diet” . . .There is so much information and mis-information

out there. I have been on every side of the diet world inmy endless search for truth – for me. This is a very keystatement, seeing that every third new book seems tobe a diet book in one way, shape, or form. There’scurrently a new book out, Women, Food and God.There has been much synchronicity with this book, Ifinally had to pick it up. I had a very good friend tell meabout it, then another. Then on my out of town jaunt toKansas City, I went to many a book store, since I ampromoting books myself (kid’s books for now, but evenI have a book about food and diet in my publishing nearfuture). So I am standing there talking to the store buyerand not one, not two, but three women interrupted us tofind this book, which ironically was the first book whenyou walk in the door, on a huge stand.

I could make a statement as to what I think thatmeans and how in a few years when my new “big deal”book comes out, they will once again be in the storelooking just past the book that will TRY to save them.In no way am I saying it can’t. What I am really sayingis this . . . it’s not the food. There is no perfect diet foreveryone. I am sure this will surprise many people sinceI am a raw foodist, transition coach, and chef.

So what am I saying? What am I talking about?What I am going to tell you is exactly what I learnedfrom tons of reading, experimenting, experiencing, andlectures. In my thoughts, I am very impressed with andcompletely agree with Gabriel Cousens, raw food elder.There is no one diet that fits every person. Every singleperson is a unique creation of the universe and each ofus although similar, are unique, as are our bodies. Whataffects one of us in one way doesn’t to the next. Whatdoes this mean? This means we eat for who we are,what we want, and our perspectives. Food is so much apart of who we are.

By Draya Woolf-Wilson

The way we buy a car to fit us, is similar to how weeat to fit who we see ourselves as, want to see ourselvesas, or who other people see us as, which we have growncomfortable with. Comfort is easy. I have so manyexamples of this. I have a guy I worked with who wantedto transition to raw. He wanted to be thin, attractive,and what he always imagined he could be. He did havea very pretty face, bedroom eyes, and an amazing voice.He was a singer and songwriter and extremely talented.There was only one thing holding him back in his mind;that was his weight. Of course, any psychologist, aswell as most half-intelligent people, would knowautomatically that it had nothing to do with his weight.It had to do with his self image.

When it’s that far inside you, it’s very hard to let goof. He had always been the sweet, nice, cozy guy. Theguy you could count on, maybe not too bright, butcomfortable. So what does any of this matter? Afterabout fifteen pounds came off in about a week, healready began to question who he would be if he actuallylost the weight and were to become everything heimagined. He quickly fell off, got a regular job, and half-heartedly pursued his music and true path.

This can also be seen on the video Simply Raw,Curing Diabetes in 30 days. Out of the contributors,there were two who “could not do it.” The reality iswhen you watch the video, the two who couldn’t do “it”had lives that entirely revolved around “it” and “that iswho they are.” I find this sad and a very acute indicationof how most of us are. We are exactly who we want tobe and our food is an indication of that. Is any one lifestyle better than another? I think that is unfair to judge.Obviously, some choices affect us all, however, it is stilleach person’s choice to be who they want to be.

My hope is that instead of worrying about who weare in the eyes of others we will find what truly works

for us, as individuals. I also hope that when people dothat, they will accomplish the real goal and conquer theissue of food. Food is used to define us, comfort us, andfulfill us in our society. If you begin to define yourselfwith how you are following your life’s passions and beingall you can be, the food issue will disappear.

In the first chapter of, Women, Food and God, theauthor says, “I believe we are walking, talkingexpressions of our deepest convictions; everything webelieve about love, fear, transformation, and God isrevealed in how and when we eat.” I agree. So startwith finding out who you truly are or want to be; hold it,mold it, keep it and never give it up so that you neverneed to be comforted by something outside of yourself.Be conscious when eating and living. Take steps out oflove not fear. Be happy not worried. Stay open to whatyour path and food choices should be in this life foryou. Follow your heart’s passions and don’t get caughtup in the comfort. Discover yourself. Of course, beingme, I would suggest, some of the things that worked forme, like going raw for at least six months to clear outthe addictions and parasites, eat in life not death, and soon. At the end of it all though, it must be for you, incomplete love, and without judgment.

Draya Sioux Woolf-Wilson: Author, Illustrator,Artist,RAW foods instructor, and life coach. Sheteaches raw foods classes at Life Grocery and Caféand around the Atlanta area. She has also publishedfour children’s and poetry books, and teaches thewriting process through schools and libraries allover. And now, Draya collects her own spring water.

Summer TreatsI love the summer months for ease of feeding my

family. We enjoy lots of smoothies, pure fruit ice cream,salads, and grilling on the deck. We planted a garden atthe beginning of May and are excited about what it hasyielded. My boys chose to plant several kinds of lettuce,beets, green and yellow beans, cucumbers, zucchini,yellow squash, and spinach. This garden is in myneighborhood, a short walk from our house. It is acommunity garden on government land that is sittingvacant. We are enhancing the land with the garden andfruit trees. In a few years I hope there will be peachesand apples.

Although some of us have chosen to grow some ofour own produce, we are so fortunate to have LifeGrocery offer such a wide selection of fresh organicproduce to those who don’t have their own garden andsupplement the needs of those who do. I am includingsome recipes that we have been enjoying already thissummer.

Fruit Veggie Smoothie2 -3 bananas, frozen with peels off1 handful of spinach1 leaf of kale

2 baby carrots1 small clove of garlic½ c blueberries, frozen½ c strawberries, frozenhoney, optional

• Add all of the following in a Vita-Mix or heavy-duty blender with enough water to create acreamy texture. If desired add honey to taste.

Carrot Apple Slaw2 large carrots, grated1 apple, grated1 small piece of kale, grated2 T mayonnaise1 T mustard1 t apple cider vinegar or Italian dressing2 T sesame seeds, toasted

• Mix carrots, apple, and kale together.• Make dressing by mixing mayonnaise, mustard,

and vinegar.• Stir into carrot mixture.• Top with toasted sesame seeds.

Turkey Apple Cheeseburger1 lb organic ground turkey1 apple, grated¼ c onions, chopped1 T fresh oregano1 T oil1 t celery salt½ t sage¼ t sea salt1/8 t black peppercheese, sliced

• Sauté apple, onion, and oregano in oil.• Mix in a bowl with ground turkey and seasonings.• Grill and add cheese at the end.• Serve on whole grain buns, such as Ezekiel,

with condiments of your choice.

Dr. Kim Strickland earned her doctorate degree inNatural Health from Clayton College of NaturalHealth in 2005. She is currently a stay-at-homemother to three boys.

By Dr. Kim Strickland


In my classes, I like to do a demonstration where Ihave participants take a small spoonful of wheat kernelsand try to chew them up. (If you have never tried this,go grab some out of your storage and give it a go.) If thiswas how you had to consume your wheat, you probablywouldn’t eat much of it, because it is so hard and difficultto chew. Take another handful of wheat and soak it ina cup of water overnight. As it swells and begins tosprout, the wheat becomes soft, sweet, and easy tochew. This is what I refer to as “Nature’s Clues” or anindication from the nature of the plant helping us to knowhow it was meant to be consumed.

Dry grain=hard and difficult to eatSprouted grain=soft and easy to eat

What you can’t see are the amazing things that takeplace within the grain during the overnight soak.

The first thing that the water does is activate theenzymes within the grain. Enzymes are like keys, openingthe locks that hold together the complex chains ofnutrients into particles our bodies are ready to receiveand use. Proteins, carbohydrates, and more are changedinto their ready to use state. The difference betweensprouted grain and dry is like the difference betweengasoline and crude oil; one is ready to fuel, the otherneeds extensive processing before it becomes usable.

The introduction of water into the grain is remarkablebecause now we have the perfect balance of fiber,water, and enzymes necessary to nourish effectivelyand eliminate easily, much like a fresh fruit or vegetable.Just as in a fresh fruit or vegetable, the enzymes willbreak apart the compounds so they are ready for use andthe water will carry them through our systems, flushingcells of impurities, and keeping the bloodstream freeflowing as the wastes are carried away. Nutrition in,wastes out . . . a perfect system. Making a cinnamon rollfrom 100% sprouted wheat is a gift for both tastebudsand body.

Instructions for SproutingThe sprouting of grains for everyday use is really not

a drawn out mysterious process. In fact, it is quitesimple. Grain should be soaked for 8-12 hours andsprouted for an additional 8-12. This will give you whatI refer to as “minimally sprouted” grain. Seven hours iswhat is required to dissipate all of the phytic acid, so, justsoaking the grain overnight has tremendous benefits. Itis important to use your grain before the sprouts getlonger than about 1/8th of an inch because it will performdifferently (adversely!) in recipes if over-sprouted.

To Soak Grain:

1. Measure out quantity to soak into a non-metal container.

Remember the due dateRemember the due dateRemember the due dateRemember the due dateRemember the due date


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2. Rinse grain by filling container with water thatis filtered free of chlorine or other chemicals.Allow any debris to float off.

z

3. Strain off rinse water.

4. Refill bowl with water to soak.

5. Set out bowl on a countertop for 8- 12hours, loosely covered.

6. Strain off soaking water.

7. Rinse grain.

8. Place rinsed grain back in container and setout on countertop, loosely covered, tosprout for 8-12 hours. Then your grain isready to use!

When Is a Cinnamon Roll Like aVegetable? By Traci Sellers

FFFFFall Lifeall Lifeall Lifeall Lifeall LifeFFFFFest &est &est &est &est &

MemberMemberMemberMemberMemberAppreciationAppreciationAppreciationAppreciationAppreciation

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Traci Sellers had to seriously modify her diet whensevere illness during pregnancy threatened her life.She now teaches how to make a plant based diettaste like traditional comfort foods you grew upwith. You can learn more about her Health Principlesand Recipes in the book section of Life Grocery.

Back to School Gluten Free By Nisla C. Whetstone, L.M.T., Gluten Free Lifestyle Coach


PART-TIME HELP WANTED ATLIFE GROCERY AND CAFÉ LIFE

Currently seeking applicants who arefriendly, courteous, honest, and

customer-service oriented.Shifts include days, nights,

and weekends. Reliable transportationrequired. Experience, awareness and/

or supportive of natural lifestyle,and flexible availability a plus.

Accepting applications forthe following positions:

Kitchen Prep, Stocker, ProduceClerk, Head Cashier,*

Supplement/Manager-On-Duty*Apply at Life Grocery or call770-977-9583, ext. 216

*Experience required

It’s that time of year to start thinking about sendingour kids back to school, and along with the typicalpreparations most parents go through, I am faced withsending my 10 year old to fifth grade with special dietaryand other restrictions. This wouldn’t be such a hugedeal except for the fact that she has Celiac Diseaseand cannot tolerate foods with gluten (the protein foundin wheat, barley, rye, and, possibly, oats) in them. So, Iwill have to plan for this new year of public school withits cafeteria, snacks, and birthday parties; with kids andteachers who don’t know the first thing about having tobe gluten free. This includes school supplies because,let’s face it, kids are messy, and there is always a chanceshe could be “glutened.”

In Kindergarten, we ran into an issue where theschool was going to use wheat flour for one of the FieldDay events. Most people don’t even think about thesethings. I ended up providing enough rice flour for theevent so it wasn’t an issue; in first grade they decidedto forgo this event. In the years that have followed, wehaven’t run into too many issues with the school supplies,but there seems to be a never ending torrent of birthdayparties and teachers who like to give food as prizes fordoing well in class.

Most teachers will put out a list about a week or sobefore school starts to let parents know which schoolsupplies will be needed for their class. Most schoolsupplies are perfectly safe for children with allergies orfood sensitivities, but you can check with themanufacturer to be sure. Things to be careful of arepaste, play dough, finger paints, glue sticks, and theubiquitous macaroni noodles that teachers like to usefor craft projects and the like.

I provided my daughter’s teachers with a supply ofgluten free dried pasta noodles in various shapes forkindergarten and first grade. I also provided enoughhome made gluten free play dough for the entire classso that I wouldn’t have to worry about her having to bekept separate from the other children if they are usingregular play dough. All commercial play dough containswheat. Here is a list of some commercial school suppliesthat are gluten free.

Common Gluten FreeSchool Products/Materials:

• Chalk – Crayola• Crayons – Crayola• Glue (liquid) – Elmer’s Washable Glue, Rose

Art Washable Glue• Markers – Crayola (including Color Wonder

as well)• Paints (w/ brush) Palmer Paint Products;

Crayola Oil Pastels, Powder Paint, AndWater Soluble Oil Pastels; Prism BrandPaints

• Paints (finger paints) – Crayola• Paints (powder) – Crayola• Play Clay – Crayola Model Magic

(Crayola Clay contains gluten)• Silly Putty – Crayola

Now lets talk about the cafeteria. When my daughterwas in Kindergarten, I simply sent her lunch every day.By the end of the school year, though, I had anopportunity to speak with the head dietitian with CobbCounty Schools and the Cafeteria Manager at mydaughter’s school. They were able to provide me witha list of the cafeteria menu items that were verifiedgluten free and were more than willing to work with me

on a weekly basis to provide a safe lunch for her. Weattempted this for a couple of years, but to be quitehonest, the menu choices were not healthy, despite theclaims that they were, and as far as gluten free went,there really weren’t many available choices. If you aregoing to go the cafeteria route, be aware that this takesa lot of communications on your part. Cobb CountySchool Board puts out the menus on a monthly basisand you can download and print them out, along withthe list of gluten free menu items. It is then your job tocommunicate your child’s lunch selection every weekto the cafeteria staff. Now, in order to get this kind ofsupport from the school system, I did have to provide adoctor’s note stating that my daughter is on a glutenfree diet for medical reasons. If you don’t wish to dothat, or don’t feel comfortable with the cafeteria food,simply pack your child’s lunch every day.

Now we come to the lunch box. Since I am packingher lunch once again, I have a little experience in thisarena. In an effort to make her feel as normal aspossible, and give her fun, healthy food choices, I dolots of shopping at Life Grocery. They have the bestselection of kid friendly gluten free foods! I makesandwiches using Kinnikinick’s White Sandwich Bread,EnerG’s Light Tapioca Loaf Bread, or Udi’s Gluten FreeBread, with Applegate Farms deli meats (turkey bolognais her favorite) and Horizon Farms American CheeseSlices. The old standby, peanut butter and jelly, wasalways a good option. I would fill her Thermos with manyvarieties of leftover dinners reheated just for her, likespaghetti, chili, soup, etc. Ian’s now makes allergen freechicken nuggets and fish sticks. S’Better Farms hasCorn Dogs and Chicken Fingers. If I warm these up forher in the morning and wrap them in foil, she can havethem with her favorite dipping sauce, Annie’s OrganicKetchup! Also, fresh fruits and vegetables, organic ofcourse, are always a good choice! For dessert and snacksthere are many varieties of gluten free cookies and evencandies. Candy Tree even has gluten free licorice!

Birthday parties and other special class parties caneasily be accommodated if you work with your child’steacher and they are aware of several “safe” items thatthey can choose to have on hand. For many of the parties,I either provided enough of a “normal” gluten free snackfor the entire class, or I would send in a similar glutenfree item just for her to have. It is always great fun (andthe teacher’s appreciate it) if you volunteer to help inthe classroom during a party, this way you can be assuredthat your child doesn’t get any gluten, and is served theirspecial treat along with everyone else.

Here are a couple of simple recipes for the lunch box

Bagelwich1 Kinnikinick sesame seed bagel, sliced and toastedcream cheese or gf/dairy free substituteavocado slicesbean sprouts.

• Assemble bagelwich with all ingredients, puttogether like a sandwich.

Fruit SaladOrganic grapes, apple slices, orange slices (seedsremoved), banana slices, and lemon juice

• Mix all fruit together. Sprinkle with lemonjuice, to prevent browning, and pack in anairtight container

Don’t be afraid to experiment and try differentthings. Fun things for small kids would be edible artprojects like “ants on a log” celery sticks with peanutbutter and raisins on top, or a simple “pizza” that theycan assemble themselves with a Real Foods Corn Thin,some shredded cheese, and a small container of tomatosauce (Amy’s Family Marinara tastes great cold). I usethose reusable/disposable containers for this. Also, Irecommend involving your child in the process ofdeciding their menu choices for the week. This givesthem a sense of control and power over their diet andmakes for a happier kid.

All in all, I think we’ve handled this fairly well. Howwill you do? Hopefully I’ve given you some helpfulideas. Here’s hoping you and your kids have a greatgluten free school year!

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A BI-MONTHLY PUBLICATION OF LIFE GROCERY September/October 2010Volume 16 Issue 51453 Roswell Road, Marietta, Ga · 1/2 mile east of the Big Chicken · www.lifegrocery.com

Team Juice or Team Blend? By Jesse Andersen

The lovely “I’m ready to improve my health” folkswho attend my lectures and classes each month have a loton their minds after my presentations. “Do I need to be100% raw vegan?” “Should I stop eating meat and dairy?”“Where will I get my protein?” “Do I have to stop drinkingcoffee?”

These are just a few of the questions that pop up atnearly every presentation. They are good questions.Questions that I had back in 2003 when I first startedstudying about the raw and living foods diet.

I want to address one of the most popular questions:“Do you juice or do you blend your greens, and why?”

I’ve been teaching my students for over three yearsthat if you have serious nutritional deficiencies, you haveissues with your digestive system, or, you are consideringa short term green juice fast for the purpose of cleansing,juicing your greens is a great way to go. By removing thefiber with a juicer, your digestive system gets a rest, andsome say your cells get satiated faster with the vitalminerals and nutrients it is depleted of. Just remember, bydoing just juicing, your bowels are going to slow down orstop moving as you’re not getting any fiber. You may needan herbal laxative or supplemental preparation to keepthings moving. Always check with your preferred healthcare practitioner.

I have always felt that we get more of the best that thegreens have to offer by blending and drinking the greenswith the pulp. However, I’ve recently learned that if youblend your greens, then pour them through a nut milk bagto remove the pulp, you actually receive even more of thenutritional value because the secondary, or stage 2, juicethat usually stays in the pulp, having been “masticated” bya high speed blender, is now available via squeezing itthrough the nut milk bag.

The big issue currently being discussed from everyonefrom Dr. Joseph Mercola to Dr. Gabriel Cousens is: “Whatabout oxidation?” “Is juicing or blending preserving moreof the vital nutrients in each glass we prepare?”

Well, I’ve done a lot of research on the subject overthe years and some additional research just recently. I’dlike to share some information from three other leaders inthe raw food community. Just like most things in life, ifyou ask ten people a question, you’ll get ten responseswith varying degrees of similarities.

The first two authors share their feelings about thesubject, while the third author, Victoria Boutenko, sharesher own research and backs it up by speaking with anexpert on the subject.

On her website, www.thedetoxspecialist.com, SandyHalliday, discusses blending, juicing, and oxidation. Hereis an excerpt of that article:

Fresh fruit and vegetable juicing has been used aspart of detox regimes for many years. Proponentsargue that the fresh raw juices without the fiber areeasy for the body to digest. The vitamins, minerals,and other nutrients released from the produce areeasily absorbed. In cases of cancer and seriousillness the person can consume many more nutrientsthrough juices than he/she can by eating wholefruit and vegetables.

By flooding the body with these concentratednutrients, it is believed that toxins are forced out ofthe cells and tissues and damaged tissue is repaired.

People with poor digestion or bowel problems likeulcerative colitis get all the nutrients without theadded digestive burden or irritation of the fiber.Unless you are juice fasting, the high intake ofwhole fruit and vegetables in detox diets providesenough fiber to make up for that lost in the juicing.

Because of the health benefits of fiber and othernutrients in blended fruits and vegetables that maybe lost in juicing, many practitioners are nowrecommending blended fruit and vegetables fordetoxing. Although I can find no scientific evidencefor the effectiveness of it, thousands of peoplehave lost weight, and restored their health andenergy by using blended fruits and vegetables, orgreen smoothies, for detox.

Some nutritionists have been concerned that thefast speed of the blender may result in increasedoxidation of the smoothie. Oxidation is the processthat causes a sliced apple to turn brown.Fresh vegetable and fruit juices should be drunkimmediately after juicing as they start to deteriorate,but green smoothies seem to retain their freshnessmuch longer and can be kept refrigerated forseveral days without obvious deterioration. I donot recommend this though. You should alwaysdrink them as fresh as possible.

Bob Hedges, from the site www.optimallivingfoods.com,adds these comments about juicing and blending:

Most juicers do not get the stage 2 juice that’sbound up in the pulp. The best way to get the stage2 juice is to blend the foods in a 20-amp blenderand then strain it through a nut milk bag to get thepure juice with no pulp. Green smoothies can be alittle thick for some until they get used to it. (NOTE:Add some water so it’s not so thick)

Fruits and vegetables are made up of nutrients,fiber, and water. Our bodies are designed toconsume whole foods and not processed foods.Each individual part is very important as anintegral part of the package. Two parts without thethird is not the ideal way to consume the food.Juicing takes out the fiber and all of the stage 2juice that’s in the pulp; dehydrating takes out thepristine alkaline structured water. Juice from ajuicer is not whole food— it’s considered processedbecause the fiber with its phytonutrients has beenremoved.

And finally, one of my heroes, Victoria Boutenko,author, researcher, and raw vegan shares this information(with permission) from her latest book, Green SmoothieRevolution. (You can find her book right here at LifeGrocery at a 20% discount.):

After I published my first book about greensmoothies, I have received many inquiries frommy readers asking whether blending was preferableto juicing. I also heard that some nutritionists wereconcerned that blending might accelerate theoxidation of the food. I was very curious to findthe answer for myself and decided to seriouslyresearch this question.

I conducted a simple experiment. I chose potatoesfor my experiment because it is easy to observethe process of oxidation in potatoes. You probablyremember an instance when you left a slice of rawpotato on your cutting board and observed itturning brown within several minutes. That is whymy grandmother used to put peeled potatoes inwater, to prevent browning or oxidation.

First, I peeled two potatoes so that the color oftheir peel wouldn’t interfere with the results of myexperiment. I then juiced one potato in a twin-gear juicer and blended the other one in a VitaMix blender with one cup of water. I placed bothcups of fluid on the table and took a photographof them. I was taking photographs frequently fortwo days. The potato juice started to turn brownwithin a matter of minutes and became dark brownby the end of the first hour. The blended potatostayed almost white for two days. The top of bothliquids, which was exposed to the air, turned darkalmost instantly. I repeated this experiment threetimes with different kinds of potatoes and variousshapes of glasses. The results were the same.

It was clear that the juiced potato oxidized muchfaster than the blended potato. Since I am not aprofessional scientist, I decided to seek the opinionof someone with the appropriate expertise. I wentto the local university and consulted with GregoryT. Miller, professor of chemistry of SouthernOregon University. After researching this matter,he wrote the following:

The browning is the result of oxidation ofspecific bio-molecules in the fruit orvegetable. My students study this in lab, so Ihave some familiarity with the process (albeitthey are studying the enzymatically regulatedoxidation). My wife is also a winemaker anddeals with oxidation of her juice/wine on aregular basis. I also possess a huge numberof resources on the oxidation topic in theform of biochemistry, medical, andnutritional books. Here are my thoughts:

Many people believe that the blendingprocess will cause increased oxidation dueto thousands of tiny air bubbles gettingmixed into the “juice.” This effectivelyincreases the surface area of oxygen in theliquid and facilitates the oxidation process.However, in grapes at least, I have observedthe opposite to be true. The blended grapestays a truer color much longer. I believe thisobservation in grapes to be a result ofnumerous antioxidants released as the grapeis blended (breaks open more cells thanjuicing). I believe this is what you are seeingwith the potato, as well.

Potatoes contain numerous antioxidants. Thismay come as a surprise to many people

continued on page 8






In This Issue1 Team Juice or Team Blend?2 Conquering Food Cravings3 Ask Dr. Joe3 The Real Key to Great Results4 Living Food is Sprouting

Food4 GMOs Are Too Hairy5 Understanding Food

Allergies6 Hold Onto Your Ability

to be Self Sufficient6 Back to School Snacks6 Headaches7 Bye Bye, Birdie!8 Comfort Foods



Marietta, GA 30062770-977-9583

Conquering Food Cravings By Don Bennett, DAS

General Manager: Lisa MadenOperations Manager: Ronnie B. HudsonEditor: Ronnie B. HudsonProofreaders: Kay Bird, Kim StricklandTypesetting/Layout: G. KrislynLife Line Logo Design: Heathere WilmothContributors: Jesse Andersen, Betsy Bearden,Don Bennett, Brenda Cobb, Dr. Joe Esposito,Dr. Susan Esposito, Ronnie B. Hudson, BrianMurray, Kal Sellers, Dr. Kimberly Strickland,Linda Townsend, Nisla Whetsone,Draya Sioux Woolf-Wilson

Food cravings can seem like they threaten toundermine all of your diligent dietary improvement efforts.When you’re dealing with cravings you may feel likeyou’re fighting a battle, with the devil on your left shoulderwhispering to you, “go ahead, eat it, you know you wantto” and that angel of reason on your right shoulder saying,“this is the very thing you said you DON’T want to eatanymore.” If you cave in to cravings–to that persistentpest on your left shoulder–you may feel disappointed andfrustrated, and you may even beat up on yourself. And ifthat isn’t enough, you may suffer some unpleasant physicalsymptoms from eating whatever it was that you caved into.

Cravings are real and they can really test yourcommitment to health. But they are not a mysterious,incomprehensible, irresistible force of nature, and youdon’t have to become their victim. Keep in mind, manyof the most addictive things that you love to eat probablycontain addictive substances, such as the opioids in grainsand chocolate (addictive, toxic, morphine-like molecules)or the caso-morphine in dairy products like cheese, icecream, and yogurt. Salt and spices also excite your systemand can promote cravings. And certain foods can triggeremotional associations, which can exert a powerful “eatme” influence. But even if your diet is great, if you areover-stressed and under-slept, you may still find yourselfexperiencing powerful cravings for unhealthy foods thatyou want out of your life.

With empowering information, you can get good atignoring that annoying voice that taunts you to eat thingsthat you really don’t want to eat; you can stay ahead ofcravings. Here are some tips.

1. Eat enough simple carbohydrates fromfruit during the day. Not eating enoughfruit is the number one thing that mostpeople do when transitioning to a healthierdiet. Making fruit your primary fuelrequires adopting some new habits, anduntil you make a habit of consumingsufficient calories from fruit during theday. You’ll likely find yourself reachingfor concentrated sources of caloriestowards the end of the day. This willcause you to either overeat on fattyfoods, such as nuts, seeds, andavocados, or to eat cooked foods likegrains (complex carbs) or cheese whichare foods that keep you wanting more.

2. Get sufficient rest and sleep. Fatigue isa major factor in food cravings. It setsup an unhealthy cycle of giving in tocravings in exchange for some emotional“comfort,” which further depletes yourenergy and vitality. When you’reexhausted at the end of the day, whatyour body really wants is rest, not food,and you should want this too becausewhen you’re well rested, everything inyour world looks brighter and things areeasier to deal with. Changing your eatingand lifestyle habits require diligence andcommitment, and these are much easierto maintain when you are well rested.So consider going to sleep earlier andnot eating too close to bedtime.

3. Daily exercise and recreation are veryimportant activities in a healthy lifestyleand will help a lot with curbing foodcravings. Exercising outdoors in freshair and sunshine is especially beneficial.When you exercise, you help to detoxifyyour body, you “earn” your calories, youwill find that you enjoy healthy fuel (such

as fresh fruit), and you will sleep better;all very important for creating health.

4. Eliminate and replace addictive foodswith healthier foods. Many of the foodscommon in the typical Western diet arevery addictive. Even small amounts ofsome of these foods can trigger anaddictive response which can keep youstuck in an unhealthy cycle. It takestremendous willpower to be able to keepfoods like cooked grain products, starchyfoods, and dairy products to theoccasional small quantity. This approachwill almost always lead to a physicallyand emotionally destructive “yo-yo-ing”between healthy foods and unhealthyfoods; it’s very easy to slip back into the“comfort” of more of the addictive foodsand to then lose the ground you’ve gainedon your healthy diet program.

5. The most effective way to stop eatingsomething that you know you need toeliminate from your diet, is to simply stopeating it! Trying to wean yourself off itslowly, or saying that it’s okay to have alittle now and then, usually ends upkeeping the item a significant part of yourdiet. When you stop inundating yourbody with the foods that you love butdon’t love you back and replace themwith foods that you love and that loveyou back, in time your cravings for thehealth-robbing stuff will be replaced withdesires for the health-building stuff.

6. Do things that make you happy and avoidsituations that create uncomfortableemotions because they can triggercravings. Your inner self knows that itcan’t process strong emotions AND dodifficult digestion at the same time, so itknows that if you eat foods that requirelots of digestive energy, emotionalprocessing will be numbed, and,therefore, you’ll feel better if those werestrong negative emotions that werecoming up. This is a common trap, soit’s helpful to understand this very humanscenario, and avoid it if you can. But ifyou fall off the wagon, don’t beatyourself up. Instead, forgive yourself,treat it as a lesson learned and look aheadto doing better next time. And when youcan be happy and stay on course, you’llbe able to pat yourself on the back(which helps to reinforce those positivechoices and habits that enabled you toavoid temptation).

7. Keep your goals ever-present in yourthoughts; remember why you’re doingthis. Remind yourself that what you aredoing is an important investment in yourfuture health; that any cravings you arecurrently having to deal with aretemporary and will eventually be goneor greatly diminished to the point wherethey are easily manageable. This will helpyou find the inner strength to stay thecourse and reach the point where beingbothered by cravings is a thing of the past.

Don Bennett is a Disease Avoidance Specialist, lecturer,and author; his book is sold in the book department ofLife Grocery. More empowering and enlighteninginformation can be found at health101.org.

The Life Line, September/October 2010 Page 3

Ask Dr. Joe By Dr. Joe Esposito, DC, BS, DCBCN, DABCO, DAAPM

The Real Key to Great ResultsBy Brian Murray, M.Ed.

Every time I am in Life Grocery, inevitably someonestops me to ask me a question. Either they recognize myvoice from the radio shows that I do or from a lecture thatthey’ve attended. I don’t mind though, it’s what I do. Ithought for this article I would do something a littledifferent and answer some of the more common questions,just in case you have wanted to ask the same questions.

Q: I wondered what your thoughts are on cleansing,especially the Master Cleanse by Stanley Burroughs?

A: I am a big supporter of cleansing, including the MasterCleanse. I have done the Master Cleanse several times.But, more important than cleansing is this: don’t polluteyour body to begin with! Your body is self cleaning,assuming you have a normally functioning nervous system,so that the brain and spinal cord can properly control yourorgans and allow them to work properly; a normallyfunctioning digestive system, so that you are capable ofabsorbing nutrients from your diet; and, of course, a gooddiet. Then, if you do a cleanse, you will get the best results.

Q: You mentioned on one of your radio programs thatbone medicines were bad, but didn’t discuss it in any detailon that particular program. Please let me know if youdiscuss it in more detail in another program or article. Ihave tried to find it, but am unable to. I have been onActonel (a bisphosphonate) for almost six years andwonder if it is safe to continue it.

A: I am not a medical doctor, so I can’t tell you to takedrugs or not take drugs, but I can give you my opinion. Forsimplicity sake, there are two types of bone cells we needto look at: osteoblasts, which build new bone cells, and

osteoclasts, which break down old, weak bone cells. Mostbone meds stop the production of osteoclasts, so youretain the old, weak bone cells while growing new cells.This might show up as an increase in bone density on abone scan, however now your bones are made up of highquality new bone cells along with weak “cheap” old bonecells. In several studies, there was no significant decreasein the risk of bone fracture in those who took meds andthose who did not. However, the meds caused numerousside effects. That being said, if there is statistically insignificantevidence to show a benefit to taking the meds, and you areexposing yourself to potential side effects, perhaps there isa different approach that warrants investigation.

There are numerous studies that show a diet high in acidfoods, such as alcohol, meat, sugar, dairy, coffee, soda,and artificial sweetener will increase your risk ofosteoporosis. A diet high in more alkaline foods, such asfruits, veggies, certain grains, nuts, and seeds, will decreaseyour risk and in many cases can reverse some of the boneloss due to a high acid diet.

I feel that in order to achieve the best results, you wouldneed to: (1) Have a nervous system that is working at itsbest. If you have neck, back, leg, or any other pain, thisis a warning sign that your nervous system is not workingat 100% of its capabilities. (2) Have a normally functioningdigestive system. If you have gas, bloating, diarrhea,constipation, or acid reflux, your digestive system is notperforming at its best, so you are not absorbing yournutrients as well as you should. (3) Have a good, plant-based diet in order to supply your body with the nutrientsyou need, and in your case, the nutrients it needs to repairyour bone damage.

Q: My child has been having recurrent ear infections andwe have tried multiple antibiotics, but they have notworked. Now the doctor wants to put tubes in his ears. Idon’t see how a tube will fix anything. I don’t think thecause of his problem is that he is lacking plastic tubes. Anysuggestions you might have that would be a way to treatthe cause of the problem and not have to keep puttingpotentially dangerous antibiotics into my child? Anyadvice you have would be greatly appreciated.

A: There are two things that I have seen work very well.The bone in the upper part of the neck, called the Atlas, canmove out of place and put pressure on the ear canal. I haveseen many kids get that bone put back in place and they seeamazing results in regards to ear infections. The otherthing that might help with the symptoms is ear oil. Itusually contains olive oil, garlic, and other herbs; you putthat in the ear two or three times a day. You can eitherpurchase it in a health food store or make your own.

If you have a specific health problem, feel free to set upa consultation with me at no charge, so you and I can lookat your issues and see if we can come up with an actionplan to get you well. I look forward to seeing you soon.

A friend of mine has dramatically transformed herbody in the past several weeks. I am proud of her for doingit and staying committed to discipline. She really does lookgreat and everywhere she goes she gets the same question,“How much weight have you lost?”

The truth is she hasn’t lost that much body weight.Last check revealed a nine-pound fat loss and correspondingnine-pound body weight reduction (this is what shouldhappen when you do it right. Unfortunately for most thisisn’t the case). Doesn’t sound like much, right? Wouldyou expect someone who only lost nine pounds of bodyweight to knock your socks off with their new appearance?Probably not. So what’s going on here?

What most people are chasing is the BIG number.Twenty, thirty, fifty pounds of weight loss is usually thegoal. To most people only big changes are real. However,big changes are not necessarily the right changes. Whenyou experience the right changes–lean body mass gainwhile losing ONLY fat–you should not expect to see bigchanges in numbers. Just a few pounds of fat loss willhave a much more dramatic effect on your appearancethan a 20-pound indiscriminate body weight loss. So howcan small number changes lead to big compliments,reactions, and new wardrobe bills? You may think it’sbecause of what my friend lost. Yes, she lost fat and nowoccupies much less space, but what had to happen tomake that possible? Remember, you must change the wayyou think. What came first was what she gained.

Her first step was to get stronger by engaging in a highintensity strength-training program. This in turn led to hergaining strength, lean body mass, confidence, energy,restful sleep, and inner calm. These are the ingredientsnecessary for successful fat loss. As I wrote in my book,Stop Trying to Lose Weight–You’re Making YourselfFatter–before you can get what you want, you must first

get what you need. You don’t need to “lose weight.” Youwant to lose weight. This way of thinking is your downfalland until you start to focus on gaining, you will have a hardtime losing what you should.

As my friend has pointed out, instead of asking “Howmuch have you lost?” the real question should be “Howmuch have you gained?”

Brian Murray is an exercise physiologist and author ofStop Trying to Lose Weight–You’re Making YourselfFatter. To learn more please visit www.sttlw.com. Forgreat tips and information that will help you get betterresults from exercise follow Brian’s blog atbrianmurray.wordpress.com.

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Dr. Joe Esposito, chiropractor, author of “Eating RightFor The Health Of It!,” syndicated radio show host ofHEALTH TALK ATLANTA and director of Health PlusWellness Center, is committed to making healthy livingcommonplace. For more information or to speak to himpersonally, please call 770-427-7387. Mention Life Grocerywhen you call and get a private consultation with thedoctor at NO CHARGE! You can also check out Dr. Joe’swebsite www.DrJoeEsposito.com.

Living Food is Sprouting Food By Brenda Cobb

GMOs Are Too Hairy By Linda Townsend

Imagine you are a hamster, a species known to behighly prolific, but you cannot reproduce and you havehair growing . . . of all places . . . in your mouth! All youdid was eat genetically modified (GMO) soy, just as yourparents did and their parents before them. (GMO, GE, andGM are common initials for genetically modified orengineered foods.) That is what happened during a routinestudy conducted by Russian biologist Alexey V. Surov.The third generation of hamsters fed GMO soy over atwo-year period not only exhibited these health issues, butthey also showed slower growth rate, smaller size, andhigher pup mortality rate. This is reported in the article:“Genetically Modified Soy Linked to Sterility, InfantMortality,” published on the Institute for ResponsibleTechnology website:

http://www.responsibletechnology.org/utility/showArticle/?objectID=4888

Folks, we have something very frightening on ourhorizons—already growing in farm fields all over America,already in our food chain. I feel I need to repeat that foremphasis: GMOs are already in our food chain and weare the laboratory rats! It is believed that 60 to 70% ofproducts on grocery store shelves contain at least onegenetically engineered element: corn is 85% GMO; soy,91% GMO; cotton, 88% GMO; canola, 85% GMO; andsugar beets, 95% GMO. The company Monsanto hasgenetically engineered these plants to withstand massivedoses of RoundUp®, or else to produce their own pesticide,Bacillus Thuriengensis (Bt).

Because the United States lacks laws requiringmanufacturers to label foods as GMO, unlike the EuropeanUnion, Japan, China, Korea, Australia, and New Zealand,most Americans are unaware that they are purchasing andeating GMO foods. Jeremy Rifkin, founder and presidentof the Foundation on Economic Trends, stated “Theindustry’s not stupid. The industry knows that if thosefoods are labeled ‘genetically engineered,’ the public willshy away and won’t take them.”

Therein lies the fight. While polls indicate anoverwhelming number of Americans, 80 to 90%, wantlabeling, the USDA and FDA opposes labeling, claiming

that GMO foods are not in any way different from otherfoods and labeling would be “false, misleading, ordeceptive.” In fact, these agencies even went on to statethat no country should require labeling to distinguishGMOs. Even if there should be labeling of known GMOfoods, GMO grains are being fed to livestock and presentlymeat is not required to be labeled either.

I did state and will again: GMOs are in our food chainNOW! Not just ours, not just our livestock, but in all ofnature! Insects, birds, and wild animals eat food in farmfields, too. Who is monitoring the effects on them? Thosesci-fi movies about man-made plagues are feeling a bit tooreal for me right now.

I think the last time I featured this subject was twoyears ago in my July/August 2008 article called “TheFrightening Phenomenon.” (Go to lifegrocery.com andclick on “More Newsletters” on the right side to find it.)

It began like this:While watching the movie Phenomenonsome years ago, I was gripped by atender moment when one character,George Malley, philosophicallyexplained his impending death to twochildren: He took an apple and said,“ ...if we take a bite of it like this...itbecomes part of us forever....”

Not just a part of us, but of our off-spring too,apparently. To be honest, much of our fears about GMOswere just speculation previously, but scientific proof ismounting and my greatest fear is that it is too late.

What can you do? Please call and email to yourrepresentatives often to oppose GMOs and support lawsthat would require labeling; GMO producers do not stoplobbying their interests, so we should keep at it too. Buyonly organic foods as much as possible. At this time, foodslabeled organic must be GMO-free, however geneticencroachments are happening even in some organicproduce because of cross-pollination (nature cannot becontained). If you are a meat eater, inquire about whetherthe livestock is fed GMO-free feed. If you have your ownhome garden, be sure your seeds and plants are from

organic sources. Buy only organic food for your pets aswell.

Remember these simple facts: There is no labelingof GMOs, so if the food is not labeled “organic,” it mostlikely contains some GMOs. Research on GMOs wasinadequate before released for production, but nowthere is enough solid research to consider it a health risk.GMOs are in our food chain right now and researchindicates that health risks increase with each generationfed with GMOs.


Enzyme-rich foods like sprouts are extremelyimportant to health. They are alive and growing when youeat them, thus giving life to the body. Cooked foods aredeficient in enzymes because heat destroys all enzymes.Cooked food slows the rate of the metabolism andweakens the immune system. Living sprouts help the bodyconserve vital enzymes, stimulate the body’s inherentself-cleansing, self-healing, and regenerating propertiesand boosts the metabolism. Sprouts can be a healthy andeconomical key to creating good health and vitality!

Sprouts result when almost any bean, grain, or seedis soaked overnight and allowed to grow. When you eatthese tiny, easy-to-digest plants, you are literally gettingthe best of what the plant has to offer, since they are attheir nutritional peak. During sprouting, vitamin and enzymecontent increase dramatically, while starch is convertedinto simple sugars, protein is turned into amino acids, andpeptones and crude fat is broken down into free fattyacids. The sprouting process predigests nutrients, makingthem easier to assimilate and metabolize.

In 1978, at the University of Texas Cancer Center,Dr. Charles Shaw and Dr. Chiu-Nan Lai tested a variety ofvegetables for potential anti-cancer elements. Foods likelentil and mung bean sprouts, as well as carrots andparsley were tested. Even though the carrots and parsleydid show some inhibitory effect on carcinogens, theyweren’t nearly as potent as the sprouts in terms of anti-cancer activity. John Hopkins University has done extensive

research on broccoli sprouts and found they are capableof both preventing and healing breast cancer.

If you’re trying to lose weight, then sprouts can beyour best friends. They supply the body with a largequantity of low-calorie, easy to digest nourishment. Sproutscan even help your sex life and slow the aging clock.Sprouts contain natural antioxidants A, C, and E, alongwith exogenous enzymes (enzymes that come from asource outside the body). Antioxidants inhibit the formationof free radicals in the body. Vitamin C prevents freeradicals from being formed and keeps vitamins A and Efrom being destroyed.

The enzymes in sprouts not only digest themselves,they also help digest other foods too. Humans are the onlycreatures on earth who eat their food without the food’snatural enzymes, since humans cook their food, and allenzymes are destroyed when heated. Dr. Edward Howell,author of Enzyme Nutrition, believes that cooking is themain reason why people suffer from so many seriousdiseases like cancer.

To reverse and heal illnesses and serious life-threatening diseases it takes common sense, knowledgeabout food and how it works in the body, and a willingnessto change bad habits and replace them with good habits.It isn’t complicated or difficult to understand. It’s simple.Health is not the mysterious stranger we never meet.Health is within reach for every one of us if we will followthe basic laws of nature. Eat sprouts. Create good health.

Asian Mung Bean Sprout Salad1 lb mung bean sprouts1 c cucumber, peeled and sliced½ c carrot, grated1 c red bell pepper, choppedAsian Dressing3 T raw tahini2 T Nama Shoyu raw soy sauce4 T fresh lemon juice1 t cayenne pepper2 medjool dates, pitted1 T sesame oil1 T ginger, minced1 T garlic, minced1 T scallions, minced½ t Himalayan salt

• Mix all vegetables and sprouts in a bowl.• Blend all the dressing ingredients in the Vita-

Mix and pour over the sprouts and vegetable.• Mix and toss until well coated.• Chill and garnish with minced scallions.

Brenda Cobb is author of The Living Foods Lifestyle®and founder of The Living Foods Institute in Atlantaoffering Healthy Lifestyle Courses on Nutrition,Cleansing, Healing and Anti-Aging. For moreinformation,visit www.livingfoodsinstitute.com or call404-524-4488.

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Understanding Food Allergies By Kal Sellers, MH

For many natural healing practitioners today, theprimary step in healing is the removal of foods from thediet to which the person has allergies or a milder reactioncalled a food reaction or sensitivity. This approach hasbeen used for nearly every chronic and acute condition inexistence today. In this article, we will discuss thisapproach, what you need to know about it, and the mostcommon mistakes people make when they approachallergy-oriented natural healing.

First of all, let me share a story of my own. A younggirl of nine years old was brought to me with very highcholesterol and her parents were told that she would haveto go on cholesterol drugs immediately. The parents, whowere both coming to see me for the Rolf Method ofStructural Integration, knew that I did holistic healingwork and brought her to me. I told them that the onlyreason for a child to develop high cholesterol was foodallergies. I tested her and told them a number of things theyshould either reduce or remove from her diet. I then tookthem off of a certain type of food, which is discussed laterin this article. In three months they had her re-tested andher cholesterol was completely normal. I did not put heron anything that would lower cholesterol, but I did havethem start an herbal liver formula because I knew that theliver was involved.

Allergies greatly interfere with normal endocrinefunction, including health of the pancreas and thyroid andthe adrenal glands are greatly stressed by the reactionsthemselves. All body chemistry is disturbed and the gutbecomes irritable and dysfunctional and the liver and gallbladder will swell or weaken, depending on the case.Because of this, we can use removal of allergies to treatdiabetes, low thyroid, high thyroid, chronic fatigue,Crohn’s, IBD, IBS, high cholesterol, high blood pressure,low immune function, osteoporosis, etc.

If we really want to have the right to call ourselvesnatural healers, we need to always ask the question, “Whyis this malfunctioning.” The distinction between naturalhealers and the medical profession is primarily aboutwhether we think the body is intelligent and vital orwhether we believe the body is just a victim of the impactsthat occur in conception and then in life. If we believe thebody is intelligent and that it gets confused only when youtake it out of the natural state, then we have to keep asking,“Why,” when the body is in any way sick. Every answerneeds to be followed by another “why” until we arrive atan explanation that includes the body being removed fromits natural state or having its natural processes interruptedsomehow.

Allergies are no exception. There is a great explanationthat I use all the time for my clients. It also happens to bea lie. I tell my students the truth, though, but clients do notalways have the time to get the full explanation. I will giveyou both.

The lie that I use all the time:1. The body gets exposed to processed,

cooked, or otherwise refinedsubstances that it would never get inthat volume or form in nature.

2. The ability to digest that substancebecomes exhausted. The enzymes andmicronutrients needed to digest andthen balance the uptake of thosenutrients simply take too much fromone area of the body and the bodythereafter has to detoxify this “residue”through the liver. If not, it has to getthe immune system to attack this andprocess it out through the lymphaticsystem and then still through the liverand kidneys in other forms.

3. Eventually, an immune reaction willoccur if any food is consumed for longenough in a processed form in highenough quantity.

4. Babies born to mothers who had ordeveloped food reactions may be bornalready sensitized in the extreme.

Most people think that this is a pretty good story. It is,as I said, a partial lie. The truth is that there is no goodreason that the body could not perpetually detoxify itself.Further, there is no good reason that the immune reaction,should it ever really have to occur, not be appropriate tothe actual detox process and have nothing beyond this thatwould cause harm or extra stress.

The rest of the story is twofold:1. The liver is very much involved with

irritable, inflammatory responses.When the wastes, toxins, and residuefrom undigested food are in the blood,the liver will detoxify these and eitherdump them into bile and then into thebowel or will ship them off to thekidneys to be excreted. If the liver isbacked up, though, then at a certainlevel, the immune system is activated.If this happens a lot, you may get ahypersensitive immune system. Whilethis might happen, it is insufficient toexplain the body actually hurting itselfwith the immune response (life-threatening allergy resulting inanaphylactic shock).

2. There is a psychosomatic involvementwith EVERY allergy or hypersensitiveimmune response. I will take a usefulexcerpt from the MadHerbalist.comcourse entitled, One 5 SubjectNotebook, which is a course designedto teach you to process out the roots ofyour own psychosomatic issues andtrapped emotions: Every physiologicalprocess can be processed just likeaddiction (which is discussed in detailin that course). This means that youcan start with the physiological processin the bottom box (drawn on the bottomof a page in the reverse flow chart foraddiction) and draw a line from it to abox right above it. You fill that boxwith what you feel happenedimmediately before the physiologicalresponse. You want to find thepsychological and emotional states aswell as triggers—physical things thathappened or were said or done thattriggered the psychological oremotional state or the next physicalprocess in the allergy. This can bedone with many types of things in lifethat actually are the last stage in a longcascade. The reason anything gets outof control is that it is totally out ofmind. The goal of the reverse flowchart for addiction is to help you walkcarefully backward, asking, asking,asking yourself questions to get deeperand further until you find the processthat actually begins the journey to theundesirable outcome. At this point,you have gained the power to selectconsciously a different path and thepower of the path to your undesirableoutcome will be automaticallydiminished. In this way you can engagein the all important psychosomatichealing process.

There is one final element to allergies that is commonlymisunderstood that must be addressed before we can

complete our discussion. This is the issue of high residuefoods. “Residue foods” is a phrase coined by me. It refersto the fact that some foods you digest and use; others stayin your gut (low residue). Think raw, non-starchyvegetables. If you break it down, you can use it. If you donot, it stays in your gut and feeds your friendly flora. Thisis a low residue food.

There are other foods you do not even have to digestfor them to start leaking into your blood from your gut andwhen you are done digesting them there is a load of stuffleft behind that could not be used by your cells. This is aresidue in your blood, which is from high residue food.High residue foods, even if you are not allergic to them, areirritating to the digestive tract and to the immune systemmaking your reactions to other things to which you areallergic or sensitive much worse. Indeed, we have shownthat at least in some cases you will stop reacting to yourallergies altogether if you will remove all high residue foodfrom your diet.

High residue foods are very key in our discussion. Itdiminishes the importance of (though does not altogetherremove) the actual allergen and allergy testing. It placesinstead an emphasis on overall wise choices that diminishthe stress on your body. Here are some examples of thehigher residue foods and food choices (some foods arefine until badly combined, for example) you can make andmight want to stop making to get well:

• All Animal Protein: These complicatedproteins are not usable by the body andhave to be broken down and re-combined. A large portion is unusableand ends up as protein particles, oftendamaged, in the blood. Not all animalproteins are created equal. Fish andwild meat are better choices. Pork,dairy, and commercial chicken areamong the very worst choices.

• Dairy: Yes, I know this is coveredunder the last heading, but dairy is sohard to digest, so mucus forming, sochemically and hormonally altering, sofull of chemicals and antibiotics todaythat it is a phenomenal threat to healthand should be totally avoided in anyform, even organic.

• Bread: Grain is difficult to digest at itsvery best, but when you take the drygrain, process it down to flour—maybewithout its germ or bran—and thencook it to complete oblivion, there isno chance for digestion. Further, loadsof particles are broken down by heatand processing and get into the bloodas debris at best. Even sprouted grainis still very complex and should only beeaten in simple combinations andwithout cooking it to death. Irecommend against all breads.

• Starch: Starch is thought to be the mostuniversally agreed upon category offood no-nos. Eating it raw is probablyno big deal, but even then, it is noteasily digested. My feeling is that starchtends to be incompletely broken downand tends to result in ill-prepared sugarsentering the blood. These cannot beused well and they create debris.

• Sugar: Simple, though it is, if we havea refined sugar, it is unusable. Thepossible exception is glucose, but thisdoes not really work out because itturns out that even for glucose to beused it needs trace minerals with it andcofactors that facilitate use by the cell.

continued on page 7

Hold Onto Your Ability to be Self Sufficient

Back to School Snacks By Dr. Kim Strickland, ND

I am homeschooling my boys and they like severalsnacks per day. This summer we came up with a list oftheir favorite snacks. Some of these are portable for aschool setting and some would be great for right afterschool when your kids get home.

It’s important to have a wide variety of healthy optionsavailable to choose from. I like to provide raw fruits andveggies in addition to other snacks. Choose fruits that arein season and have them displayed in an appealing manner.My kids get excited when I use fancy dishes to servethem in or on. My husband won a handmade flatrectangular serving dish at a road race and seeing foodon that makes them zealous. Standby veggies are babycarrots, sliced red peppers, cucumber slices, and celerystalks with peanut butter. You can also keep dried fruitslike raisins, apricots, dates, figs, and prunes on hand.

When thinking of snacks, be sure to think of foodsthat will replenish and fuel the body rather than create aquick rush of sugar that will then result in a crash. Thinkof items with proteins, such as cheese, peanut butter,raw nuts, or even soybeans. My boys love edamame,which are soybeans in the shell, boiled with a little salt onthem. They call them “pop peas.” Variety is the spice oflife, so mix it up. I’ve included a few recipes for somehealthy snacks. Bananas are on my mind, as I bought 12big bunches of “red tape bananas” today for baking andsmoothies! Enjoy.Banana Dip for Crackers2 bananas2 t miso2 T almond butter

• Mash bananas and add miso and almondbutter until smooth and mixed well.

• Serve on crackers.

Banana Bread3 bananas1 T lemon juice¼ c oil¼ c applesauce½ c honey

¾ c dates, chopped1 c oat flour½ c millet flour½ c oat bran½ t salt½ t baking powder½ t baking soda

• Preheat oven to 350 degrees.• Mash bananas with a fork and add next five

ingredients.• In a separate bowl combine the rest of the

ingredients.• Add the wet into the dry and stir until just

mixed.• Pour into an oiled loaf pan and bake for 45-50

minutes. Test to see if done.

Mini Pizzas2 Ezekiel English muffins, splitpizza saucecheesepineapple and other toppings of your choice

• Preheat oven to 400 degrees.• Top the English muffins with sauce, cheese,

and toppings.• Place in oven for about 10 minutes.

Chocolate Banana Smoothie2 bananas, peeled and frozen½ c blueberries, fresh or frozen½ c chopped spinach, frozen1 c chocolate almond milk

• Put all in a blender and process until smooth.• Add more milk if necessary.

As stated in The Lorax, the children’s book by Dr.Seuss, “Let me say a few words about Gluppity-Glupand also Schloppity-Schlop.” If it wasn’t bad enough thatwe are one of the few countries that must have a speciallabel to express that something is as nature intended or“organic,” it seems that our government doesn’t believewe need to know when things have cloned cells or havebeen genetically modified; not to mention, the newest crazeof nanotech foods, which cross the blood and brainbarrier.

There is an even more alarming, if that’s possible,issue at hand. A complete attack on raw foods, localcommunity and small farms is occurring right now inour beautiful country. I am referring to bill H.R.875. Whatis H.R.875? [FYI, S.510 is the Senate version of H.R.875]You ask. “Well,” they say in a calm way, “the Food SafetyModernization Act of 2009, of course.” It sounds perfectlyacceptable, nice, and helpful right? The Food SafetyModernization Act, where they essentially imply that rawfarm foods need to be regulated to insure they are healthyand safe. Wait a minute . . . I thought that we had aregulation body of safety for food . . . isn’t that the job ofthe Food and Drug Administration. Well, perhaps it wasbefore they appointed more politicians than scientists.

Anyhow, the bill actually intends to imply, with sucha common and deceiving title, that any food not providedby a corporation complying with the pasteurizationregulations is considered unhealthy and needs a “FoodSafety Modernization Act” to help keep it within saferegulations. Except that is the furthest thing from thetruth, especially when you consider that the same man

involved in the recent Georgia Salmonella epidemic, isalso a key player in the movement of this act. Let mepoint out that his factory was under the regulatory systemand pasteurization standards of corporations, just in caseyou think he trying to do something good and avoidanother situation like that.

This is just scary and so wrong. The idea of regulatingsmall farmers, who by the way, already have moreregulations than big corporations, and potentially havingpeople at farmer’s markets fill out forms indicating whatthey bought, who they bought it from, why they boughtit, when they intend to eat it and so forth, is ridiculousand extremely inconvenient. Can you imagine going tothe farmer’s market and filling out page after page abouteach carrot and tomato you bought and when you intendto eat them, with whom, and for what purpose?

However, the most disturbing thing is not any of thethings I have already discussed. The fact is that the billhas very broad language that does not, in fact, define afarm. The reality is that without an exact definition, if itdoes not explicitly exclude something then it couldimplicitly include something, though not the original intent,at a later time; potentially, anyone growing anythingwithout complying with the federal regulations is in dangerof committing a federal offense and serving prison timeand/or paying outrageous fines. So, if you happen to growa tomato plant and you don’t fill out your documentation,you could go to jail or pay exorbitant fines! Let me addhere that this is being pushed by means of foods that are“unpasteurized,” which means that a possible action couldbe total pasteurization of all fruits, veggies, nuts, and seeds.

This is an atrocity; a complete dismantling of ourconstitutional and basic life rights, which gives us theability to provide our bodies with healthy, nutritious foods,without the interference and regulation of a governingbody. I am outraged and hope that this is the one thingthat will make people finally say, “Enough is enough!”

So if this resonates with you, please contact yourappropriate government bodies and let them know thatthis is completely intolerable! When the basic staples oflife are restricted, we simply cannot prosper, which isthe right of every soul on this earth. Here are a few linksso that you can research and make your own decisions.Be well, stay positive, be grateful—especially for awonderful place like Life Grocery—make a change andprosper!

Draya Sioux Woolf-Wilson, author, illustrator, artist, rawfoods instructor, and life coach, teaches raw foods classesat Life Grocery and Café and around the Atlanta area.She has also published four children’s and poetry books,and teaches the writing process through schools andlibraries all over.

A headache, which is also known as cephalgia, is painthat occurs somewhere in the region of the head. It can bean indication of any one of several disorders of the heador body. Although the brain tissue itself is unable to feelpain, because it lacks pain receptors, pain can be felt fromstructures that surround brain tissue. These pain-sensitivestructures can be divided into two categories. One categoryis inside the cranium, which consists of blood vessels,meninges, and cranial nerves. The other category isoutside the cranium, which includes the periosteum of theskull, blood vessels, muscles, nerves, subcutaneous tissue,eyes, ears, and sinuses.

Headaches can result from irritation or traction of thepain-sensitive structures listed above. Pain receptors(called nociceptors) can also be activated by trauma to thehead, brain tumors, stress, muscle tension, and bloodvessel dilation. When nociceptors are stimulated theycarry the signal down the neurons to a location in the brain(the sensory cortex) that is able to perceive it. The sensorycortex enables the recognition of the location of the pain.

There are over 200 types of headaches. The mostcommon types of headaches are called primary headachedisorders. Here are some examples: Migraine can be a verysevere, pulsating form of headache, often preceded by anaura, affecting one side of the head, often concomitantwith nausea, sensitivity to light and sound, lasting anywherefrom a few hours to a few days. Tension headache tendsto feel like a tight band wrapped around the head, lastingvariable lengths of time. Some less common forms ofprimary headache disorders are trigeminal neuralgia, whichis shooting face pain; cluster headaches, which occurmost often in males and typically cause severe pain behindthe eyes and occur as the name implies, in clusters ofepisodes that will remit for a period of time only to reoccurin clusters again; and hemicranias continua, which is acontinuous headache that occurs on one side of the head.

Other causes of headaches can be separate from thehead, such as cervicogenic headaches, which ae causedby spasms of the neck muscles; and medication overuseheadaches, which ironically are caused by taking toomany painkillers.

HeadachesBy Dr. Susan Esposito

continued on page 7

By Draya Sioux Woolf-Wilson

Dr. Kim Strickland earned her doctorate degree in NaturalHealth from Clayton College of Natural Health in 2005.She is currently a stay-at-home mother to three boys, aswell as a private math tutor specializing in calculus.

Resources:http://belasonic.blogspot.com/http://www.youtube.com/watch?v=zOe6mpJuu0Ihttp://www.govtrack.us/congress/billtext.xpd?

bill=h111-875http://www.youtube.com/watch?v=LGZL6q-

3LOw&NR=1https://writerep.house.gov/writerep/welcome.shtml


Bye Bye, Birdie!Thus we are against all processedsugars of any kind.

• Protein and fruit together: I couldalso say protein and starch, but thatwould be suggesting that you will ignorethe starch rule. However, you mighteat raw starch, to which this wouldapply to. Protein and fruit (or starch)will not digest together well. Simplyput, the human body is designed toconsume and use very simplecombinations of things. If we are goingto combine, we want to make sure thatwe honor the two “S’s”: Simple andSimilar!

• Chemicals: It is shocking that we areconsuming literally thousands ofchemicals in our food every single dayeven on a healthy program. Extremevigilance is required even to minimizethat intake. It is a major factor in theresidue—in this case toxic residue—inour bodies, though. We need to avoidchemicals wherever we can. Foodsshould be scrutinized at least bycarefully reading the label and maybeby investigating the company. Productsfor the skin, hair, nails, as well assoaps, detergents, dryer sheets, etc.,should be approached with cautionand scrutiny. Water should at least befiltered and the home should be treatedconservatively and with caution.

Life gives us so many opportunities to explore thebeauty in it and the wondrous things around us, if we willjust take a little time to pay attention. I am so guilty of nottaking advantage of these gifts. However, one very hotand steamy day this past July, all of that changed.

My husband Steven was in the garage doing whateverit is that men do in the garage; I set out to check on him.It was sweltering out there and the window fan at highspeed wasn’t helping the situation. I took him a tall glassof ice water. Before I could leave, he said that he wantedto show me something. On the garage wall was an oldcanvas nail pouch hanging behind an old archery bow thathe’d gotten at a yard sale years ago. (My husband is a yardsale junkie and the bow was a great deal, so he brought ithome, and hung it in the garage. Moving on . . . ) He toldme to look in the pouch; I didn’t see anything. He told meto take a closer look.

There was a tiny little face, with two tiny brown eyes,and what looked like an ornate white mask around them,and a sliver of a beak hanging over the lip of the pouch. Itwas a little brown bird! How cozy it looked in the pouch.“Well, hey Birdie,” I said. How original, right? It was socute and it didn’t seem to be afraid of us at all. Then mymind was flooded with questions: was it an abandonedbaby, was it hurt and couldn’t fly, how did it get in andhave time to build a nest, if in fact, it did build the nest, andhow would it get out when the garage door is closed 99%of the time. Steven said that it, or its mama, must becoming in and out between the gap at the top of the fanbetween it and the window. “Quick! Turn the fan off,” Isaid! Steven assured me that the grill around the inside andthe outside of the fan would keep it from getting hurt, buthe turned it off anyway.

I stood inside my kitchen and peeked out the windowin the garage door, and watched that bird throughout theafternoon for hours. It sat there, and sat there, and satthere, and then suddenly, it moved. I know what you arethinking: I could have just opened the garage door, butthere are stray cats in our neighborhood. Birdie hopped outonto the edge of the pouch, and then out to the archerybow where she clenched her feet to the string and tight-walked it a bit and then hopped down onto the tool box infront of the window, zipped up on top of the fan casing,and out through the gap between it and the window!Amazing. Later that night I went to check on Birdie, andit was safe and sound in the pouch again. Now I am a citygirl, and I know birds nest, but they nest in trees, don’tthey? So it took me a few minutes to realize that Birdiemust be on the nest. I told her she was welcome to staywith us as long as she wanted.

My friend, Brenda, came down to look at it the nextday and she said it was a Carolina Wren, and that theymake their nests in just about anything. Then I got worriedagain about how she was going to teach her babies howto do the whoop-de-do through the window, but I hadfaith that if Birdie was smart enough to build a nest whereshe would be safe, then she would be smart enough to gether babies out when the time came.

For the next week, I watched as she kept perfectingher nest, and placed water and breadcrumbs on the utilitytable beneath it. Each evening I would spend about aminute or two with her and, um, sing—yes, sing to her,and she loved it. Then it happened—we’ve got babies!Over the next few days, she worked non-stop, bringing infood for her new little family; I wondered and worriedwhen poor Birdie ever slept.

A couple of days later I peeked out the window andsaw two little birds, then three, flittering around in thegarage. Brand new life is sweet! The hair on their littleheads looked like Snoopy’s friend, Woodstock, all messyand soft. I could not make myself leave the back door forwatching them. Birdie was outside on the deck calling tothem to come outside. Again, I saw something amazing.Birdie came in to feed the babies wherever she foundthem, but someone else had joined the celebration. It wastheir daddy! Birdie went back out for food, and Daddyperched himself onto the fan casing. He was trying to

show them the way. Now we had Daddy, Eensie, Teensieand Weensie, all congregating toward the fan. They wouldflitter and fall, and flitter again, but eventually they got backup and made their way to the window. Birdie constantlycalled to them, and Daddy would come in and out to showthem the way.

I was neglecting my work, so I went back to my officeand started working, but I couldn’t concentrate—back tothe window I went. Why are there never any batterieswhen you need them for your camera? There was Daddy,Eensie, Teensie and Weensie, all on the fan casing. Birdiewas still outside calling to them.

Daddy showed them once again how to go out, andthen Eensie figured out the whoop-de-do, and Teensie andWeensie soon followed. I was so proud and so relieved.But wait. Something moved on the garage floor. Therewere two more! Two more! So now, I had Itty and Bitty.Eventually Itty found its way out, but Bitty was obviouslythe runt of the group. It finally found its way to thewindow, but couldn’t quite navigate it. I thought aboutopening the garage door, but the rest of its family was inthe back yard. Besides, I had faith in Bittie’s parents. Birdiekept calling it all afternoon.

I suddenly panicked when I realized everyone seemedto have disappeared. I was left alone with Bitty. Now what?I called Steven at work and asked him to come home rightaway. He wanted to know exactly what it was he wassupposed to do when he came home. I don’t know . . .something!

I stayed with Bitty in the garage all afternoon. When itflew to the far end, I would talk to it and coax it back to thewindow. It would sit on the casing again, but just did notknow what to do. Finally, Steven came home. He went outto the garage and pulled the window fan out of the window,and now there was a huge opening for Bitty. It finally gotto the window, and flew outside. Yay! I tore open the doorto the deck and saw it sitting on the deck steps. What now?“Okay, no one goes out there for a while,” meaning my twodogs, Yogi and Rocky.

About thirty minutes had passed, so I figured it wassafe for the dogs to go out since they had just eaten theirdinner. Well, there we all were, about to descend whenthere sat Bitty on the same old step. We put on the brakesand I hurried the dogs back in the house. “We have to dosomething,” I said. It was getting near seven in the eveningand I was really worried something might get Bitty if itdidn’t fly somewhere. But thankfully, Birdie came to therescue, and Bittie flitted off after her.

I asked Brenda if they would come back to the nest,and she told me that they were gone for good. I went outthat night and looked at the open window and then at theempty nest, and I cried.

The next evening we sat on the deck for a while andI heard Birdie. I would know that tweet anywhere. ThenI saw them—Birdie was on the fence, and then one, two,three, four, five of them with their little Woodstock hair,had perched all up and down the fence. As of the middleof August, they were still hanging close. I have neverwitnessed anything like that before. The devotion and thededication of Birdie and their daddy was a life changingexperience. Now, don’t get me wrong . . . I don’t plan toturn into a binocular totin’ Miss Jane type from the BeverlyHillbillies or like her birdwatcher side kick, Wally Cox, butI do plan to watch these amazing little creatures everychance I get.

So yes—Life does give us so many opportunities. Thatis why we all need to visit Life Grocery and stock up onfresh organic veggies, fruits, and pantry staples. And don’tforget to visit Café Life for not only a healthy vegan meal,but also a very delicious and satisfying one!

By Betsy Bearden

There are many warning signs that a headache may bepotentially very serious and warrants further investigation.Be aware of these important warning signs:

• a new headache in someone over50 years of age

• headaches that come on very suddenlyand strongly (these are referred to asthunderclap headaches and could potentiallybe a sign of subdural hematoma)

• inability to move limbs or face• vision disturbances or other abnormalities

of sensation• mental confusion• pain in the jaw• head pain that gets worse if you change

position, cough, or have a fever• if the headache sufferer has cancer, HIV, or

has risk factors for thrombosis.Treatment for a headache depends on its cause. Many

take analgesics (whether over-the-counter, prescription,or holistic). A health care professional will determine thedegree of treatment from the description of the headache,together with a complete neurological exam.

The level of endorphins (mood elevating chemicals) inone’s body may play a role in the experience of headaches.It has been suggested that those people who suffer fromchronic, severe headaches may have lower levels ofendorphins than those who don’t. If this is true, then Ihave another excuse to eat more chocolate (which is saidto increase the release of endorphins) and have fun!


Understanding Food Allergies

Headaches continued from page 6

Betsy Bearden is a certified, published writer, and authorof Normal People Eat Tofu, Too. She has worked as avolunteer chef and cooking class instructor and as areporter for The Paulding Neighbor Newspaper. Emailher at [email protected] or visit her website atwww.creativewrites.net or at www.tofucookbook.net.

Dr. Susan Esposito is a nutritional adviser, chiropractor,and mother of three children. If you have a question for Dr.Susan, you may e-mail her at [email protected] note that not all questions can be addressed in thiscolumn.

Kal runs a natural healing practice oriented toward herbalmedicine and natural nutrition. He also does Reflexologyand the Rolf Method of Structural Integration. Kal alsoteaches natural self-healing and clinical herbology throughwww.MadHerbalist.com.

Comfort Foods By Nisla C. Whetstone, L.M.T., Gluten Free Lifestyle Coach


What are comfort foods and why do we crave themwhen we are feeling down, or sick, or even when wewant to celebrate something? I was wondering this verything as I was laying in bed fighting off the fatigue fromsome virus I picked up somewhere. I don’t feel good;I’m tired and I’m hungry. And instead of thinking aboutall of the healthy foods that I should be putting into mybody to nourish me, I am consumed with thoughts ofoooey gooey sweet sticky gluten filled cinnamon rollsand wishing that there was a suitable gluten free cinnamonroll available to me.

Now, I’m sure if I wanted to take the time to dig outall of my gluten free cookbooks, I could find a recipe.But the downside is that I would still have to go shopping,and then spend hours baking. This isn’t fair! Am I feelingsorry for myself? Maybe just a little, but I thought that Iwould write down how I was feeling and share it withyou.

I remember when I was a kid, my mom would getthese ready to bake cinnamon buns that came in a cardboardtube, complete with the sweet sticky icing that you coulddrizzle all over them as soon as they came out of theoven. These things were the epitome of deliciousnessand comfort to me. At that time, I didn’t know that theywere making me sicker every time I ate them, but nowthat I do know, that still doesn’t stop me from cravingthem.

My mother also made the most decadent coffee cakethat would suffice if there weren’t any cinnamon rollsaround, but I tell you, the cinnamon rolls were my favorite!I know that there are many companies that are makinggluten free cinnamon rolls that come pre-made and youcan usually find them in the freezer section at Life Grocery.These are delicious, and I really wish I had some rightnow! I guess I’m going to just have to stock up on them.In the meantime I can still dream about those hot fromthe oven, cinnamon rolls from a cardboard tube that Iremember from my childhood. Maybe someday someonewill make a gluten free version of those very same rolls.Maybe I need to find someone to help me do that. I’mjust thinking out loud here, don’t mind me!

So what am I to do? I’m going to go make myselfsome hot soup, drink some juice, and go back to bed.

Maybe in the morning I’ll feel like going shopping forsome gluten free cinnamon rolls!

Here is a recipe for gluten free cinnamon rolls that Iadapted from one of my gluten free cookbooks:

Gluten Free Cinnamon Rolls/Sticky Buns1 T yeast3 T warm water1 c sorghum flour¼ c cornstarch¼ c tapioca flour1 T xanthan gum4 T oil3 T honey½ c milk, dairy or non-dairy¼ t salt1 egg or equivalent egg substitute¼ c butter or butter substitute, softened1 T cinnamon¼ c sugar½ c sorghum flour (reserve this for kneading)

optional additions:¼ c finely chopped walnuts or pecans¼ c raisins

Sticky Bun Topping3 T butter or butter substitute½ c honey½ c brown sugar1 c chopped walnuts

• Combine the yeast and warm (NOT HOT!)water in your mixing bowl. Set aside to let itdo its magic.

• In a separate bowl, combine the 1 c sorghumflour, cornstarch, tapioca, and xanthan.

• Stir to combine.• In a small bowl, combine the oil, honey, and

milk.• Stir into the yeast.• Add salt and egg.

• Turn on the mixer and gradually add the flourmixture. Once it is all added, mix vigorouslyfor 10 seconds.

• Cover the bowl loosely with plastic wrap andrise in a warm place for 30 minutes. It doesn’trise a whole lot, like with traditional cinnamonrolls, but you should notice some rise in thedough.

• Combine butter, sugar, and cinnamon for thefilling. Set aside.

• After the dough has risen, dust your worksurface, hands, and the dough with thereserved sorghum flour.

• Knead the dough several times until it is allcombined. It seems like a lot to be adding, butit really does soak it all up. If the dough is stillreally sticky, you may need to add moresorghum flour.

• Roll dough out into an 8 x 12 rectangle.• Spread the reserved butter mixture over the

dough.• Roll into a long tube. Slice tube into 1-inch

individual rolls.• Place rolls on a parchment lined jelly roll pan.• Cover and allow to sit and rise for 1 hour.• Preheat oven to 375 degrees F.• To prepare the topping, place butter, honey,

and sugar in a saucepan.• Cook over medium heat until sugar is

dissolved, about 1 minute.• Pour topping into a greased 9 x 13 pan.• Sprinkle chopped nuts over the mixture.• Once cinnamon rolls have risen, place in

9 x 13 pan and bake for 15 minutes.• Eat them while they are hot. ENJOY!

because of the pale color of many varietals.Among others, potatoes are rich sources ofphenolics, flavonoids, carotenoids, andanthocyanins. The concentration of eachvary with the type of potato. Since yourpotatoes are skinless (where the greatestconcentration of the tyrosinase enzyme islocated), I believe the blending processreleases a much higher percentage of theseantioxidants from the tissue than the juicingprocess.

It is also possible that, in many fruits andvegetables, the bulk of the fiber releasedduring blending reduces the oxygensaturation in the solution but, if true, I thinkthis is a secondary issue.

Victoria’s response to Professor Miller’s comments:Now I understand why it is commonly advised todrink squeezed juice within minutes of making it,and why smoothies can stay fresh for two or threedays in the fridge. Even though I can clearly seethe many benefits of smoothies, I still don’t wantto completely disregard juicing. One of the mainadvantages of juice is that it requires next to nodigestion and can be absorbed and assimilated

immediately into the bloodstream, allowing thedigestive system to rest. This important quality ofjuice allows it to be used by people who sufferfrom severe nutritional deficiencies or have a highlyirritable digestive system. People with theseconditions often cannot tolerate any fiber at all,and juice may provide invaluable nourishment forthem. Later, when their health will improve, thesepeople can switch to drinking smoothies.

Victoria says that she agrees with Dr. Doug Grahamwho states that “juices are a fractured food, which ismissing an essential component—fiber.” She believes, asdo I, that when we consume enough fiber, we take a loadoff of our organism by improving our elimination. Toxinsoften build up in the colon and fiber cleans them out.When most toxins have been removed by fiber, then thebody has a greater ability to absorb nutrients, thusimproving digestion. Victoria concludes, “Humans couldnot live on juices alone, whereas green smoothies are acomplete food.”

You know, most of the people on the planet today,and most especially here in the United States, do not eatmany fresh, organic, fruits, vegetables, greens, nuts andseeds without heating or cooking them. In fact, eventhough there is indeed a “green smoothie revolution” anda “raw food movement” that is beginning to be noticed

by some of our nation’s leaders, our medical community,our children’s schools, and just regular folks like you andme, we still have a lot to learn. But just like grandma usedto say, “the proof is in the pudding,” (in my case, the rawfood pudding) people from all over America and the Worldare beginning to experiment with the raw vegan diet anddiscovering the phenomenal health benefits; more energy,weight loss, better sleep, etc.

And greens, with the powerful amount of mineralsthat make up our foundational core, are gaining popularityat a rapid pace. Dr. Mehmet Oz has a green smoothieevery day, and several times a month tells his millions ofviewers on the Dr. Oz show, the importance and benefitsof adding greens and green smoothies to your daily diet.

How about you? Team Juice or Team Blend?

Jesse is the Director of the Raw Food Resource Centerand teaches several classes at Life Grocery, includingthe very popular:“Raw Food Nutrition for Health andWeight Loss.” She also presents a free one hour lectureand shopping tour at Life every Thursday at 6:30 pm.For more info on her classes, or if you would like Jesseto email you her Before and After weight loss photos,email her at [email protected].


Team Juice or Team Blend?


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A BI-MONTHLY PUBLICATION OF LIFE GROCERY November/December 2010Volume 16 Issue 61453 Roswell Road, Marietta, Ga · 1/2 mile east of the Big Chicken · www.lifegrocery.com

Give the Gift of HealthHere we are gearing up for another holiday season

of friends, fun, and good cheer. While the holidaysprovide an opportunity for sharing quality time withour loved ones, many choose to express their love andcelebration of the season with some form of presentsor gifts to those we hold near and dear.

Since we will be giving something to those we careabout, why not give a gift that will create happiness foryour recipient, and also serve as a way to make themhealthier? If these are people who you care enoughabout to buy them presents, it would follow that you’dprobably want them to be around and healthy for along time!

To help ease your burden of trying to figure outwhat you could give to those loved ones on yourshopping list, I have compiled a list of twenty traditionaland not so traditional options to assist you in yourendeavor to put a smile on their face and a skip in theirstep.

1. Candles–you can find organic soycandles with aromatherapy essentialoils. You could add to that a fancy lighteror fill a decorated box with matches.

2. Relaxation CD’s–there are all kinds ofmusic available with many kinds ofinstruments. You could add headphonesor if you’re feeling really generous, anmp3 player.

3. Yoga DVD or exercise DVD–there areso many different kinds available. Youcould add a yoga mat or sweat suit.

4. Sports or exercise equipment–espe-cially for kids, instead of all those videogames. You can add a basketball, base-ball and glove, bike, tennis racquet andballs, etc.

5. Stainless steel water bottle–so they candrink their water without the chemicalsthat may be produced from plastic bot-tles. You can add some special watersor customize the bottle with colorfulsharpie markers.

6. A beautiful tea set or a special coffeemug–you can add an assortment of or-ganic teas or coffees.

7. Bath salts, oils, or bubble bath–you canget some that invigorate, are therapeuticfor specific conditions, or just plain

By Dr. Susan Esposito

relaxing. You can add a bath pillow andeye shades.

8. Funky-looking, decorative, or person-alized toothbrush–you can add a tubeof healthy toothpaste.

9. House cleaning–you can clean theirhouse or their car or you can hiresomeone to clean it for them. This isreally an appreciated present for thebusy person. You could wrap up abottle of the healthier cleaners andinclude a note stating that it comes withthe house or car cleaning.

10. Subscription to a health magazine–thiscould help motivate your loved ones tomake good choices throughout theyear. You could wrap up a current issueof the magazine and add a note lettingthem know they will be getting it for ayear or however long the subscriptionwill last.

11. Healthy trail mix–you could mix to-gether their favorite nuts, seeds, anddried fruits and put the mixture in adecorative container. You could add atasty sports drink that’s healthy or abeautiful bowl of fruit.

12. Pedometer–a fun gift to let them see ifthey’re getting their requisite amount ofdaily walking. You could add a pair ofcute socks or a t-shirt.

13. Comedy DVD–it is often said thatlaughter is the best medicine. Maybesome classics like the Three Stooges ora new release that’s a real side-splitter.You could add some popcorn kernelsin a fancy canister.

14. Healthy food recipe book–always agreat idea for the health conscious whois interested in trying new dishes. Youcould add kitchen utensils, gadgets,and/or appliances that might be re-quired in some of the recipes or a funnyapron.

15. Organic dark chocolates–Yes there aresome health benefits! I personally lovethis one! It’s fun to take these candiesthat you can even buy in bulk and find a

gorgeous crystal serving dish in whichto present them. If you don’t need quitesuch an extravagant gift, you can justput them in a festive holiday container.

16. Massage–you can give it yourself orhire someone to do it. You can add abottle of massage oil or lotion.

17. Dance lessons–you can take thelessons with them or send them on theirown. It’s a fun way to get your exer-cise! You can add a cd of the type ofmusic to which they will be dancing.

18. Incense–you can add the incenseholder and even a lighter.

19. Coupons for whatever they might needto lessen the stress of their daily lives–you could give busy parents a baby-sitting coupon or someone who travelsfrequently a ride to the airport coupon.

20. Life Grocery gift certificate–this is aparticularly great choice, because therecipient can come and choose what-ever they like from the healthful bountyof options at Life. It makes a perfectstocking stuffer!

I hope the above ideas are helpful in your quest forthe perfect gift. Many of the items listed above can befound at Life Grocery and for those that cannot befound there, you can always look on the internet. I wishall of you the very happiest of holidays and will lookforward to seeing you in the New Year!

Dr. Susan Esposito is a nutritional adviser,chiropractor, and mother of three children. If youhave a question for Dr. Susan, you may e-mail her [email protected]. Please note that not allquestions can be addressed in this column.






In This Issue1 Give the Gift of Health2 Why Isn’t the Focus on

Prevention?3 Hope for Allergy Sufferers4 Raw & Living Food

Holiday Goodies5 Five Herbs to Regulate

Metabolism5 Cole Slaw for Healthier

Holidays6 Transition, Information,

and Trust6 Fall Baking7 The Reason for the Season7 Some Favorite Raw Recipes

for the Holidays8 Gluten Free and Vegetarian

Food Choices Duringthe Holidays



Marietta, GA 30062770-977-9583

Why Isn’t the Focus on Prevention?By Don Bennett, DAS

General Manager: Lisa MadenOperations Manager: Ronnie B. HudsonEditor: Ronnie B. HudsonProofreaders: Kay Bird, Kim StricklandTypesetting/Layout: G. KrislynLife Line Logo Design: Heathere WilmothContributors: Jesse Andersen, Betsy Bearden,Don Bennett, Brenda Cobb, Dr. Joe Esposito,Dr. Susan Esposito, Ronnie B. Hudson, KalSellers, Dr. Kimberly Strickland,Linda Townsend, Nisla Whetsone,Draya Sioux Woolf-Wilson

Don Bennett is a Disease Avoidance Specialist,lecturer, and author; his book is sold in the bookdepartment of Life Grocery. More empowering andenlightening information can be found athealth101.org.

We recently had “Breast Cancer AwarenessMonth.” We hear these types of names and don’t givethem a second thought, but if we did, we might wonderwhy it wasn’t called “Breast Cancer Prevention Month”with its focus being on what can be done to preventbreast cancer. When I posed this question to people, Igot pretty much the same answer, “But we don’t knowwhat causes breast cancer” and supposedly that’s thereason for all the fundraising awareness, which is reallywhat the pink ribbon campaign is all about.

While breast cancer, actually any cancer, is a terriblething, we need to keep something in mind, and that is:human nature. When the earthquakes that madehundreds of thousands of people homeless struck Haitiand Chile, up sprung bogus disaster relief fundraiserswho took your money that you were donating for reliefefforts and kept it for themselves. Same thing happenedafter September 11.

There have always been, and will always be, thosewho seek to take money from you under false pretenses.In general, the higher their IQ, the more clever anddevious the scam. And scams of large enough proportioncan involve well-meaning people who’ve been dupedinto helping to carry out the fleecing. While it’s not hardto imagine and accept as real, a large real-estate scam,contemplating nation-wide major fundraising that’s notreally for the purposes stated, can be mind-boggling.Since our minds are boggled enough with the tasks ofpaying bills and not losing the house, there’s a tendencyto disbelieve any such things actually happen. But thatdoesn’t mean they don’t happen.

Earlier this year, Kentucky Fried Chicken launcheda “Buckets for the Cure” campaign that promised todonate fifty cents from every bucket of fried chickensold to “end breast cancer forever.” But consider thatKFC’s chicken contains cancer-causing chemicals likeMSG, and it’s fried in trans-fat oils which are acontributing factor to cancer. And then there’sChambord Vodka who launched a pink campaign topromote their alcoholic beverage; alcohol consumptionis linked to causing cancer. And back in 2002, bothYoplait and Dannon painted their yogurt products pink,even though milk contains hormones and hormones helpcancer cells grow (consuming dairy products when youhave cancer cells is like throwing gasoline on a fire).

Now let’s look at something that’s promoted asprevention, but in reality isn’t. Flu shots are a hugebusiness, and that’s putting it mildly. But it turns out thattaking vitamin D supplements appear to be a betterpreventative measure against the flu than flu vaccines.So why isn’t this fact being shouted from the rooftopsby public health officials?

Consider that the flu shot is aimed at preventing theflu, but credible research shows that taking vitamin Dsupplements help in preventing the flu, colds, type 2diabetes, osteosarcoma (bone cancer), melanoma, coloncancer, breast cancer, osteoporosis, inflammatory boweldisease like Crohn’s disease and ulcerative colitis, mentalillnesses like depression and psychosis, multiple sclerosis,heart disease, periodontal disease, macular degeneration,muscle weakness, chronic pain, bone fractures,autoimmune diseases including type 1 diabetes, lupus,rheumatoid arthritis, kidney disease, and obesity. Andwhen someone like Dr. Greg Plotnikoff (Medical

Director, Penny George Institute for Health and Healing,Abbott Northwestern Hospital in Minneapolis) says,“Because vitamin D is so cheap and so clearly reducesall-cause mortality, I can say this with great certainty:Vitamin D represents the single most cost-effectivemedical intervention in the United States, why don’t wehear this on the nightly news?”

So why isn’t the focus on prevention? No, it’s notbecause we don’t know what causes things like breastcancer (it is known, it’s just not common knowledge).It’s because there is virtually no money in diseaseprevention and boatloads of money in diseasemanagement. Developed countries that have a not-for-profit health care system have a population in much betterhealth than countries that have a for-profit health caresystem—more accurately termed an ill-healthmanagement system—like in the U.S. (see the movieSicko). If profits go up when the health of a populationgoes down, that’s a formula for disaster (from thepublic’s perspective). And anyone who promotes thekind of prevention that has the potential to dramaticallyimprove public health is going to be attacked by bothindustry and the government agencies that industryinfluences.

There’s a notion that it is a waste of time to focuson prevention because the things that people would needto do to greatly reduce their risks of degenerative disease,they simply won’t do, so it’s better to find a cure instead.Granted, there are people who have no intention ofquitting smoking or drinking, even though they know full-well the hazards, and likewise there are people who willnot change their health-damaging dietary practices evenif told to by a medical doctor. But there are lots of folkswho would make positive changes in their lifestyle habitsif only they knew the facts. And if those positive changeslead to not getting a disease, I think that’s preferable togetting the disease and then hoping to cure it.

It’s a sad fact that if the overall health of the generalpublic were to greatly improve due to prevention, it wouldbe devastating to the economy. This is because peoplewould be cutting down on, or eliminating entirely, manyof the things that cause ill-health, and therefore the needfor remedial measures (drugs, therapies, surgeries)would be greatly reduced. When the things that makeus sick, and the things that are then done to manage thatsickness, make up a huge portion of a nation’s GDP, it’sa recipe both for a lucrative business environment and apublic health disaster, which is what we have today.

But the truth is out there! There is no law that saysyou, the individual, can’t take charge of your health. Sothink about how valuable your health is—both today’shealth and your future health—and start spending yourtime and money where it can really make a difference.If we all did what we needed to do to prevent ourselvesfrom getting breast and prostate cancer, we could wipeout these cancers, and contrary to the pink ribboncampaign slogans, prevention is the only thing that can.

The Life Line, November/December 2010 Page 3

Hope for Allergy Sufferers By Dr. Joe Esposito, DC, BS, DCBCN, DABCO, DAAPM

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Dr. Joe Esposito, chiropractor, author of “EatingRight For The Health Of It!,” syndicated radio showhost of Health Talk Atlanta, and director of HealthPlus Wellness Center, is committed to making healthyliving commonplace. For more info or to speak to himpersonally, please call 770-427-7387. Mention LifeGrocery when you call and get a private consultationwith the doctor at NO CHARGE! You can also checkout Dr. Joe’s website www.DrJoeEsposito.com.

Over the years, many of you have come to measking about allergies. Most of you have suffered withchronic allergies for most of your lives. The list ofallergies includes everything from seasonal pollen, animaldander, chemicals, fragrances, and even foods.

I have found that, when it comes to allergies, youneed to look at the digestive system. If you are notproperly breaking down your proteins into tiny aminoacids, you might be absorbing large chunks of proteininto your blood stream. The body recognizes theseforeign invaders, attacks them, and tries to get them outof the body the quickest way possible, which is throughthe mucus membranes in your sinuses, throat, lungs,colon, and sex organs.

When allergies are indicated, my first thought is tocheck the nerves that come from the spine and into theorgans. If they are being pinched, the organs cannotwork properly and this can be the start of what we callan allergic reaction. Also we want to be sure yourdigestive system is working the best that it can. I mightsuggest you try two tablespoons of raw, organic applecider vinegar every day. Mix it with water, juice, naturalsweetener like stevia or raw honey, or use in as part ofyour salad dressing every day. This can help you digestyour food more efficiently. There are certainsupplements that can help, but I would rather try to getto the cause first, and then use supplements if you stillneed a little boost. Your diet can also play a critical role,so it might be something that you are eating, or not eating,that is making this worse.

Many people suffer from food related allergies. Oneof the most common allergies is to gluten, which is foundin wheat, barley, rye, and oats. Symptoms of a glutenallergy include runny nose, gas, diarrhea, and bloating.In children, it can also cause ear infections. The bestway to test if you have a gluten or other food allergy isto totally avoid the suspected food for five days. On thefifth day, eat a serving or two of that food, and if youget a reaction, you will know which food to avoid.

Dairy is one thing that all humans are allergic to atsome level. Contrary to the ads for dairy digestive aids,lactose intolerance isn’t something that happens to justa few of us. It’s estimated that at least 75% of humanbeings are lactose intolerant. If that isn’t a loud andclear, neon-signed message that we should be avoidingdairy, I don’t know what is. Think about it. A long timeago, someone decided that we were going to consumethe milk of another animal. Then, they built a wholeindustry around it and convinced us that the milk madefor the young of that species (i.e., calves) was one ofthe best sources for the nutrients that we humans—atotally different species—needed to build strong bodies.Human beings don’t even have the enzyme necessaryto digest cows’ milk. What a surprise since. . . hey,we’re not cows! Not to mention that the hormone andantibiotic levels in processed milk can also lead to allergicreactions. Sort of bizarre, isn’t it? So, the moral of thestory is to avoid dairy products. And again, I understandthat it’s probably not going to happen overnight. At leastbe thinking about phasing it out, one item at a time. Andok, you may never cut it out completely, but the less youhave, the better off you’ll be. In my book, Eating Right. . . For The Health Of It!, you will find severalreplacements for cows’ milk such as almond, rice, oat,and cashew milk. I think they taste better than cow’smilk and certainly do not cause the negative reactionsof cow’s milk.

Alcohol is another hyper-allergenic item. If you’relike many people, your sinuses will get nice and stopped

up after a few drinks, especially beer and wine. Mild tosevere sinus problems are common side effects ofdrinking alcohol. Aspartame and other artificialsweeteners can cause over 92 reactions includingheadaches, nausea, muscle spasms, blindness,depression, fatigue, memory loss, and anxiety, to namea few. Do you drink a lot of diet sodas? Do you also getpretty regular headaches? Since aspartame is avasoconstrictor, meaning it tightens the blood vessels,headaches are a pretty predictable reaction. Steer clearof this poison.

Let’s not forget MSG (Monosodium Glutamate), thestaple seasoning in Chinese food, among other things.Some of the most common reactions from MSG areheadaches, difficulty breathing, nausea, vomiting,irregular heartbeat, and depression. The tough part aboutavoiding MSG is that it’s often found in many foods, butnot listed in the ingredients, or even worse, referred toas “natural flavor.” Your own tolerance to MSG canvary widely from the next guy. While it might take apile of it for you to feel the effect, the smallest amountcould trigger a reaction for someone else as much as 48hours later.

Just look how many ways the industry hides thisstuff! Hidden MSG is not limited to foods. MSG-sensitive people have reported reactions to soaps,shampoos, hair conditioners, and cosmetics that containMSG. The most common hiding places are the ingredients“hydrolyzed protein” and “amino acids,” although notall amino acids contain MSG. Drinks, candy, and chewinggum are also potential sources of MSG. Also, asparticacid (found in aspartame) has been reported to causeMSG-type reactions in MSG-sensitive people. Aspartameis also found in some medications, so it is a good idea tocheck with your pharmacist. Binders and fillers formedication, nutrients, and supplements, including somefood formulas and some fluids administeredintravenously in hospitals, may contain MSG.

Even good food can often cause adverse reactionsin certain people. Strawberries, pineapples, tomatoes,grapefruits, and oranges are common culprits in causinghives, skin rashes, and more often, pimples on the tongueand “cold sores” on the lips.

As a side note, sometimes suspected food allergiesor sensitivities turn out to be merely reactions to fabricsofteners, deodorant soaps, or detergents touching theskin. If you have a reaction to a certain food or product,such as a rash, simply avoid it.

Also, in the 26 years I have been in practice, I havenever had a patient with allergy related asthma who didnot have a pinched nerve in the upper part of their neck.This is the direct nerve supply to the lungs. This needsto be corrected, regardless of what other therapies areused. If the patient has bad gas and/or is ticklish, theyare most likely having a digestive problem. Almost allallergy reactions can be traced back to the digestivesystem. It might be a pinched nerve to the digestivesystem or a spasm in the digestive system. Either way,mechanically correcting the problem would benecessary. It is a physical problem, not a chemical one,so it needs to be corrected physically.

Raw and Living Food Holiday Goodies By Brenda Cobb

You’ll be busy during the holidays and can preparethese raw and living food recipes ahead of time. Whetherit’s a big family reunion or a small dinner party, you’ll beready to serve your guests at a moment’s notice. Youcan celebrate, indulge your sweet tooth, and eat your fillknowing that every bite is not only delicious but healthytoo. It’s all possible with raw and living foods and nocooking needed!

Use ORGANIC ingredients and filtered alkaline waterfor best results in these recipes.

Living Hummus2 c dried garbanzo beans4 cloves garlic½ c fresh lemon juice½ c cold pressed extra virgin olive oil4 T chickpea miso4 T raw tahinipinch of cayenne pepper

• Put the garbanzos in a sprout bag and soak in abowl of water overnight. Drain the soakedbeans in a colander and leave them out of thefridge to sprout one full day.

• Rinse beans morning and evening to keep moist.Do not sprout longer as this will cause bitterness.Beans will expand to more than 2 cups. Use allof them.

• Put the garlic in the food processor and chop,then add the rest of the ingredients and keepblending until there are no lumps and it iscompletely smooth and creamy.

• Serve with celery, carrots, or any slicedvegetables you like. Yummy!

Zucchini Carrot Dill Salad3 c zucchini3 c carrots½ c fresh dill leaves or 2 T dried dill2 t Himalayan or Celtic sea salt½ c cold pressed extra virgin olive oil½ c fresh lemon juice

• Chop the carrots and zucchini into small chunksto make about 6 cups vegetables.

• If you use fresh dill, take the leaves off the stemand mince the fresh dill leaves. (Don’t use thestem.)

• Combine the fresh or dried basil with the oliveoil, sea salt, and lemon juice.

• Toss and serve on a bed of mixed baby greens.

Nori Rolls with Sunflower Seed FillingFilling:2 c sunflower seeds¾ c fresh lemon juice1 c chopped green onions¼ c raw tahini1 T powdered kelp seaweed2 T dulse seaweed flakes2 cloves garlicpinch cayenne pepper

Nori Roll Assembly:nori seaweed sheets (use sun-dried nori, not toasted)red pepper stripscarrot stripscucumber stripsslices of avocadosunflower or broccoli sprouts

mixed baby greensNama Shoyu unpasteurized soy saucepowdered wasabi, with water to form paste

• Soak the sunflower seeds in filtered water for 4hours and drain.

• In food processor, mince the garlic; add thesunflower seeds, lemon juice, green onions, rawtahini, kelp, dulse, and cayenne pepper. Processuntil smooth. You can keep this for 2-3 days inthe fridge until you are ready to make the norirolls.

• Julienne (cut into small thin strips) the redpepper, carrots, cucumber, and celery ahead oftime and put in the fridge.

• Assemble nori rolls as close to serving time aspossible. They tend to get soggy if they sit toolong. Slice the avocado right before you areready to make the rolls.

• Place a nori wrapper on your cutting board. Puta layer of mixed baby greens on the nori wrapperand spread 2 to 3 tablespoons of the sunflowerseed filling on the greens. If you put the filling ontop of the greens rather than next to the noriwrapper it will keep the wrapper from gettingsoggy.

• Arrange the julienned vegetable strips on top ofthe filling and top with slices of avocado. Finishwith a layer of sprouts.

• Carefully roll up the nori wrapper and seal thewrapper with a little water on your fingertips.Slice into bite size pieces, about 1 inch thick, witha sharp serrated knife. Serve with wasabi andNama Shoyu.

Banana Walnut Coconut Pudding1½ c walnuts8 ripe bananas2/3 c fresh lemon juice1 t vanilla extract3 c raw shredded coconut1 pint fresh strawberries

• Soak the walnuts in filtered water overnight anddrain.

• Blend 2 of the bananas, 2 tablespoon freshlemon juice, and the vanilla extract into a creamin the Vita-Mix blender.

• Slice the remainder of the bananas and toss withthe rest of the fresh lemon juice until all slicesare coated. This will help the bananas not turnbrown.

• Scoop the bananas out of the lemon juice andcombine with the banana cream, walnuts, and 2cups shredded coconut.

• Spoon out into dessert dishes. Top with extrafresh grated coconut and a strawberry slice.

• If you have a dehydrator, you can also makecookies with this mixture by droppingtablespoons of the mixture on the dehydratorsheet.

• Flatten out with the back of a spoon and top witha little grated coconut and a strawberry slice.

• Dehydrate overnight to make this deliciouschewy cookie.

Dill Cheese Dip3 c raw cashews1 c fresh dill leaves or 2 T dried dill2 T nutritional yeast1 t Himalayan or Celtic sea salt

2 t lemon juicepinch cayenne pepper½ red bell pepper for garnish

• Soak raw cashews in water overnight. Drainthe nuts the next day.

• If you use fresh dill, take the leaves off thestem and mince the fresh dill leaves. (Don’tuse the stem.)

• Put the cashews, lemon juice, fresh or drieddill, sea salt, nutritional yeast, and cayennepepper in the Vita-Mix and blend.

• Take out and put the dip into a pretty servingbowl and top with chopped red peppers.Garnish with a dill stem with leaves.

• Serve with vegetables, crackers, or chips ofyour choice!

Strawberry Apple Spice1 c dates2 c strawberries1 c figs2 c apples1 c celerypinch cayenne pepperpinch cinnamon

• Pit the dates. Chop the strawberries, dates,and figs either in the food processor or byhand. Take out and put in a bowl.

• Peel, core, and seed the apples. Chop into bitesize pieces either in the food processor or byhand.

• Combine all the rest of the ingredients.• Spoon out in dessert dishes and top with a

strawberry.• If you have a dehydrator and would like to

make them into cookies, you can spoon out aheaping tablespoon of the mixture on thedehydrator sheets and pat down with the backof the spoon.

• Dehydrate at 95 degrees overnight until thecookies are chewy.

Holiday Salsa1 c medjool dates2 c tomatoes1 c celery1 c fresh cilantro½ c chopped green onions1 c cranberries1 T fresh garlic2 T lemon juice2 t Himalayan or Celtic sea salt

• Pit the dates.• Chop the tomatoes, dates, celery, cilantro,

onions, cranberries, and garlic either in thefood processor or by hand.

• Combine with the lemon juice and sea salt.• Toss and serve with your favorite veggies or

chips.

Brenda Cobb is founder of The Living FoodsInstitute and author of The Living FoodsLifestyle®. The Institute teaches a Healthy LifestyleCourse in Atlanta, Georgia each month. Call404-524-4488 or 800-844-9876 or visitwww.livingfoodsinstitute.com.


Five Herbs to Regulate Metabolism By Kal Sellers, MH, LMT

Coleslaw for Healthier Holidays By Linda Townsend

Metabolism is a hot subject when talking aboutobesity, detoxification, energy levels, and much more.Metabolism is more than just our metabolic rate, butincludes all the processes and pathways of chemicalregulation in the body. It includes detoxification, buildingthe body up, burning or storing energy and vital nutrients,and basically every process in the body. Themanagement of metabolism is exceedingly complex ifyou hope to do it from a modern medical standpoint ofanticipating every isolated pathway and its far-reachingeffects. In nature, however, broad nets of metabolicregulation are frequently cast when a single herb is used.We have lived with these herbs since our creation andthey are suited to serving us and our needs; we aresuited to utilizing them for our benefit.

Metabolism has a sticky aspect to it that may requireother skills and understanding beyond basic herbology.This has to do with “alternative” metabolism which canoccur in compensation to something that is veryunnatural. Thus, we usually talk about metabolismholistically, meaning we include a discussion of stress,diet, lifestyle, congruity, as well as habits. Unnatural iconsin our life that disturb our normal peaceful state, or whichintroduce unnatural combinations of nutrients orobstacles, cannot be ignored. In this article, however, Iwill stick to a discussion of herbs and encourage anyonewho is not living the life he or she feels is ideal to take aclose look at any and all unnatural stressors to whichthe body and all its metabolic processes will have toadapt.

Our first herb is a delightful liver herb (though it isalmost never used for this): saw palmetto berries. Thisplant has amazing, across-gender properties beneficialto metabolism. It also builds blood around the liver andwill thereby cool excess irritation in the body. Sawpalmetto berries do not just do a few things, they areactually a super food to compete with any on the markettoday. The difference probably is that they are nasty!Fortunately, taking them in capsule form is fine and hidesthat taste and smell. Just two capsules of saw palmettoberries each day will support the liver by allowing it towork (because it will have adequate blood around it at

night) and will tend to preserve metabolic processesthat are most damaged by aging.

The second herb has more to do with mitigatingstress injury on both the heart and the digestion. Mostpeople are surprised to discover that this heart remedyis used for digestion, especially of fats, in China. Thisherb is hawthorn berry. Ideally, if you hope to healemotional injuries to the heart and to digestion, you willwant a preparation made with the flowers, the berries,and the sprigs. This gives the broadest action. Theyoung berries and flowers work very well together.Although using only berries can work, the results arenot as profound on emotional injuries. Hawthorn berrysyrup is my first choice if a tincture of all three is notavailable. Third choice would be the dry powders, onecapsule with each meal.

The third herb is artichoke leaf. The flower (thepart we eat) is tastier . . . and it is medicinal, but farless so. The leaf of the artichoke shares with hawthornthe ability to improve lipid digestion. Actually, ninecapsules two times daily has been shown to break downbody fat and two capsules one time daily is often enoughto lower cholesterol levels. Artichoke leaf shares withmilk thistle that liver-regenerative ability and as suchwill support almost all metabolic processes. Meanwhile,artichoke leaf is bitter enough to be a strong bitter tonicto improve digestion in every way and to cool the bodythat is over-hot.

The fourth herb is goji berries. These berries (LifeGrocery carries a really nice goji berry powder) at thetune of a teaspoon per day will manage and supportevery endocrine gland—certainly enough to prevent,maybe enough to be restorative. This is a nice tastingaddition to top a vegan ice cream (or raw ice creamfrom Traci’s Transformational Kitchen Recipe Book),or just to add to any smoothie. Goji berries also buildblood around the liver, improve eyesight, sweepinfection out of the liver because of their betaine contentand nourish the blood quality in the body. They arevery effective to use long term and actually work betterafter long-term use, rather than having that benefitwane with time.

The fifth and final herb in our metabolic line-up is asimple herb that casts out phlegm. Phlegm was wellunderstood by early herbalists and by Chinese herbalists(who did not necessarily call it phlegm but used broaderwords) as an obstacle to normal function in the body.Unclear-ness of mind or body, twitches and jumps,neurological overstress and irritation could be traced topiling up of phlegm in the body that was not beingremoved. We all have a picture of phlegm in the lungs,but a variation of this can and does exist in all tissues ofthe body, creating irritation and obstacles to normalfunction. Deep spiritual healing often brings up phlegmin the person who experiences it, showing a deepconnection between physiological functions and one’sstability of peace. The herb that brings up such phlegmis a very simple mint family member called horehound.This can be taken in capsules, but works as a tea best.Two ounces of the tea per day or one capsule two timesdaily is sufficient to get the value from this herb formost people. This herb should probably not be takenindefinitely as the others above may be, but over threeto four months to clean out the body while making otherchanges that support healing and phlegm removal.

As you enjoy your natural healing journey, alwaysrespect both herbs and your own internal intelligence,which knows the plot back to your ideal health fromwherever you are. Don’t ignore anything you have tosay to yourself, but listen honestly and you will do quitewell. These herbs will help you and support you long-term, as well as immediately in your healing process.Normalizing metabolic pathways in your body will havea deep benefit to your life and healing trajectory. Theseare simple and profound remedies God and nature offerus generously. Let us use them wisely and withthanksgiving!

Kal Sellers, MH, LMT, runs a natural healing/Rolf/Massage practice in Powder Springs and Marietta.He also maintains a website to teach natural healingto the world and to share his most valuable resourceswith them. Visit www.madherbalist.com for moreinformation.

My husband’s family always has coleslaw for theholiday meals, actually at nearly every family get-together. I have always thought of coleslaw as anordinary summer side dish and one of which was notcommon nor a favorite with my family. I always enjoyinterweaving family traditions from both sides in themaking of our own, however this tradition is particularlyimportant to us this year, because of the passing of myhusband’s father. Practicing traditions, even in justpreparing a simple food dish, have a way of honoringour loved ones through our memories and there are somany good memories of our holiday family gatherings.A few years ago I began playing around with someingredients and came up with my very own coleslawrecipe that has, to my surprise, become frequentlyrequested year around.

I originally chose red cabbage because it adds arich, glistening, jeweled color at the holiday dinner table;however red cabbage has some wonderful healthbenefits. Cabbage is a unique source of several typesof phytonutrients, including polyphenols. The polyphenolsin red cabbage include antioxidant and anti-inflammatorycompounds called anthocyanins. Cabbage is also uniquefor it rich supply of glucosinolates. By slicing, shredding,or chopping, the myrosinase enzymes in its cells canbecome active in converting the glucosinolates incabbage into isothiocyanates, which have specialdetoxification and anti-cancer properties. Raw cabbagehas some cholesterol-lowering ability as well.

Each of the ingredients in coleslaw have a numberof benefits, but I am going to be focusing on the digestiveprocesses, because even though we all know better andpromise ourselves we will not do it this year, everyonetends to overeat at a holiday meal! For this reason alone,the offering of coleslaw is so beneficial.

Cabbage, itself, is high in fiber and a welcomedaddition to meals consisting of mostly cooked and richfoods low in fiber. The acids in apple cider vinegarimprove digestion and deter the growth of disease-causing bacteria in the digestive tract. Malic acid, inparticular, is the main digestive acid found in apple cidervinegar, as well as in our own body cells, whichstimulates the metabolism and increases energyproduction. Olive oil is easy to digest and aids in thedigestion of other fatty substances because it encouragesthe secretions of the peptic system and stimulates thepancreatic enzyme lipace. Ginger cleanses the paletteand aids in digestion by speeding up the movement offood from the stomach into the upper small intestine—this would help rid that discomfort that comes fromovereating more quickly. The touch of mustard facilitatesdigestion by promoting the secretion of gastric juicesalso.

Coleslaw keeps for weeks and can be made well inadvance, which I appreciate because my kitchen is abusy place with baking and meal preparation for theholidays.

Holiday Red Cabbage Coleslaw1 large head of red cabbage, shredded1 c white sugar1 c apple cider vinegar3/4 c olive oil1 T salt (optional)1 t dry mustard2 t dry ginger

• Place shredded cabbage in a large bowl.Sprinkle with 1 sugar and mix well.

• In a small saucepan, combine vinegar, oil, salt,dry mustard, and ginger. Bring to a simmeringboil. Boiling the mixture is not necessary, butthe olive oil will not emulsify to soak into thecabbage and will tend to sit on top.

• Pour dressing over cabbage mixture and mixwell.

• Chill overnight or longer.

At times, just a bit more sugar makes it taste betterdepending on the sharpness of the apple cider vinegarand you can mix it after it has chilled according to yourtaste. This is best if made a day to two weeks ahead.

I hope you enjoy good digestion during your holidayfeasting and give lots of hugs to your loved ones to letthem know how special they are to you.


Transitions, Information, and Trust

Fall Baking By Dr. Kim Strickland, ND

Draya Sioux Woolf-Wilson, author, illustrator, artist, rawfoods instructor, and life coach, teaches raw foods classesat Life Grocery and Café and around the Atlanta area.She has also published four children’s and poetry books,and teaches the writing process through schools andlibraries all over.

By Draya Sioux Woolf-Wilson

Dr. Kim Strickland earned her doctorate degree inNatural Health from Clayton College of NaturalHealth in 2005. She is currently a stay-at-homemother to three boys, as well as a private math tutorspecializing in calculus.

My family and I have enjoyed this fall season withseveral camping trips to state parks. I love the changein the air that comes with the cooler weather. It meansa change in wardrobe as well as a change in foods formy family. Now the apples will be crispy and juicy; thepears, rhubarb, pumpkins, and hard squashes will beplentiful and delicious. Below are two recipes I createdjust for fall. I hope you’ll try them and enjoy them asmuch as we do.

Fall Crisp4 stalks of rhubarb, chopped1 pear, sliced1 apple, sliced½ c apple juice

Topping:½ c spelt flour¼ c sunflower seeds¼ c walnuts, ground¼ c pecans, ground½ c brown sugar1 t cinnamon½ t nutmeg½ t cardamom½ c canola oil

• Mix fruit with apple juice and place in anoiled square 8 inch pan.

• Combine flour, seeds, nuts, and spices in abowl.

• Stir in canola oil.• Place on top of the fruit and bake at 350° for

20-25 minutes.

Recently, there has been a controversy that agavemay not be a healthy alternative to sugar and may noteven be raw. Big surprise, right? Was it really too goodto be true? I absolutely do not give in to that ideology.As a matter of fact, I believe the most we can conceiveis the very least we can achieve. So where do I standon all of this and what is the deal? For a person who isjust looking into healthful eating for the first time andneeds steps, transition foods can be quite useful.

What is a transition food? In my opinion, a transitionfood is a food that is presumably better than those youate before (for varying reasons). Transition foods canassist you in moving to a better path of eating. So let ustalk about this for a moment before glorifying or vilifyingspecific foods. I have always said in my classes thatagave was neutral, but definitely not beneficial. However,if it can get someone to move from eating white sugar,white bread, and rice, onto green smoothies, nutritiousraw meals and desserts, and other potentially heathassisting foods, it is a benefit.

I often recommend rotating all things and eating withthe seasons. We even rotate our fresh spring watercollection. Eat romaine lettuce and others greens whenin season. Change is the only constant. So consistentlychange. Changing with the seasons is easy. The point isrotate and vary your food as much as you can. We usemany sweeteners including maple syrup, honey, coconutcrystals, lucama, fresh juiced cane juice, raw agave, etc.

Even if something is labeled raw or organic, the truthis, if you weren’t there during the processing, youdon’t really know. You only know what you are told.But you can be aware and listen to your body. Don’tignore your inner knowing because of a label. When thebig “it’s not raw” scare about agave came around last

year, we bought several different kinds and tested themall to see our reactions. We found only two that didn’tcause sniffles or itchy throat. To me that said the otherswere definitely doing something in collection, production,or distribution that didn’t resonate with our family’svibration or health choices. We use two brands, onlyone of which we get frequently. However we do useother sweeteners, several others, so as to have manyoptions.

After presenting this information, let me state, thateverything you do is for and up to you, your family, yourbudget, your perspective. Your reasons for what you doand why are yours. I know, I say that a lot. Judgment isfor no one. Agave to me is a decent transitional food toget a person moving progressively on their path,whatever it is and for whatever their purposes are.Those are the most important things to remember whenlooking at any evidence about anything. Ask yourself,“how does it affect me, what are my reasons, and whatis my purpose?”

Let me reiterate that every person, especially a rawfoodist, should know that the optimal diet is very high(80-90%) greens, then fruits, seeds, and nuts. So, if youare having a ton of agave, I find it hard to believe thatyou are following a healthy path. We all have our offdays, but in general agave should be an “Ok, whatever,”not an “oh my God, what will I eat?” Maybe in the firstfew months while “transitioning” eating agave often isokay, but after that, if you’re still there you might havemissed something or you might have emotional things towork out. Food issues can be a symptom of deeperemotional issues.

I guess everyone wants to know the deal with agavenow. First off, we still use it. Partly because a big part

of what I do is help people go from white cake andyellow icing, steak and potatoes to green smoothies, squashpasta marinara, and key lime pie. Not everyone can quitall things at once and maintain joy. We seldom use it, butwhen we do, we enjoy it and do it in love and joy.

Now . . . drum roll, what is the problem with agave.First off it has a 50-95% fructose level, which is higherthan high fructose corn syrup. The big problem with itis that fructose is only broken down in the liver, likealcohol. So if you are concerned with liver detox, andthat is your main reason for transitioning your diet . . .don’t use agave. There is also some controversy aboutwhich companies are legit and stay under the 118°temperature to be raw. Another concern it that theyuse an inhibitor to keep it from fermenting and it hasbeen said that some companies may use geneticallymodified enzymes and enzyme inhibitors. The list maygo on and on, but the point is do what you need to withthis information based on your perspective. So far I havenot met an obese person who is 100% RAW and onlyuses agave occasionally while following a high greensdiet. Furthermore, if a person is following a high raw or100% raw diet then they more than likely aren’t cravingagave. I think the two main points are (1) you can’ttrust 100% anything you didn’t create yourself and (2)everything must be taken from your own perspectivefor your own reasons. And, above all, do all things inlove and joy.

Apple Spice Cake1 c barley flour1 c spelt flour1 t sea salt1 t baking soda1 t cinnamon½ t nutmeg¼ t cloves¼ t ginger1/3 c canola oil1 c molasses1 T ground flax seed¼ c water1 c applesauce¾ c raisinspowdered sugar

• Oil and flour an 8 inch square pan.• In a large bowl mix the flour and spices.

In another bowl mix the remaining wetingredients.

• Add the wet to the dry and stir until justmixed.

• Pour into the prepared pan and bake at350° for 40-45 minutes.

• Sprinkle with powdered sugar just beforeserving.

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To place your order for pick up after café closing,call 770-977-9583 ext. 248 at least30 minutes prior to café closing orchoose from the large selection of

Café Life’s Grab & Go items

Café LifeCafé LifeCafé LifeCafé LifeCafé LifeHoursHoursHoursHoursHours


By Betsy Bearden

Another year is approaching its end, and soon we’llbe faced with that annual whack at a “clean slate” wereceive each year as a New Year’s gift. Time formaking amends, renewing promises, and maybe even ado-over for some of us. I always love to look back andreflect on my accomplishments. Take the PeachtreeRoad Race for instance—oh, wait! I didn’t do that thisyear, but next year I’ll be back! Or like losing that 30(ahem) pounds or so—oh wait, I didn’t do that, either.But you wait, come January 1, I’ll be back out therehitting the old pavement.

However, I did participate in a planned event for theUpper Chattahoochee River Keepers this past May. Ikayaked thirteen miles down the Oostanaula River! Myhusband, Steven, talked me into it. When he told me itwas thirteen miles I nearly freaked, but he assured meit was all down river. Now, I don’t know about you, butdown river is just not quite the same as down hill or downstairs. From where I was paddling, it all looked pretty flatto me for as far as the eye could see! But yes, I kayakedthirteen miles down the Oostanaula, and all I got was alousy tee shirt! All kidding aside, it was an awesome tripand I would definitely do it again; I highly recommend itas a must do on any to-do list.

It’s funny; a year ago, we kayaked eight miles downthe Chattahoochee from Garrard Landing to AzaleaPark in Roswell, and saw million dollar mansions alongthe riverbanks. Up in Rome, all we saw were cows.

The Reason for the SeasonGuess they must have shown up for all the hoopla, so itmust have been a big day for the cows as it gave themsomething to watch for a change. What a difference ariver makes.

But yes, this coming 2011, I am going to focus moreon getting back into shape and getting out from behind mydesk a little more often. This time of year is especiallydifficult to stick with healthy eating habits. For me,Halloween always seems to be the big holiday kick-off.I bring something into my home that I usually don’t havejust lying around: Candy! And just what happens to allthat leftover candy after the trick-or-treaters have comeand gone? I’ll bet you can guess. Every year, Stevenreminds me that I probably did not need to buy three bagsof everything, but I would feel bad if I ran out.

Then, before you know it, it’s the week beforeThanksgiving, and the candy is gone, but that’s okaybecause now there’s cookie dough mix, cake mix, piemix, brown sugar, white sugar, and all manner of temptingthings to keep your mind off the candy. Then you get toturn around in a month and do it all over again. I just lovethis time of year!

Yes, it’s tough to stay on track, but just remember, itis easy for us vegetarians to maintain a healthy dietbefore and after the holiday season. An easy rule forgetting complete protein and getting in all those essentialamino acids is very simple: protein and whole grains.Some prime examples are as follows: beans and rice,

prepared tofu and a whole grain roll, veggie chili andwhole grain crackers, veggie breakfast patty on a wholegrain English muffin or bagel, veggie patty over brownrice, peanut butter sandwich with soymilk, etc. See howeasy it is? Don’t forget to eat your fresh vegetables andfruit, either.

If you don’t have the time, or simply don’t want tobother with cooking all those holiday meals, you alwayshave Café Life at Life Grocery. You can load up onfresh, organic raw and cooked delicious foods, and takethem home to serve your family and guests! I amplanning to get my Tofurkey there soon. If you have notyet tried Tofurkey, what are you waiting for?

Enjoy your time with family and friends; I hope eachof us takes time to reflect on the reason for the season,what ever your reason may be, even if it’s a “HappyFestivus for the rest of us!”

Happy Holidays and Peace on Earth is my wish toyou and yours.

Some Favorite Raw Recipes for the HolidaysIt’s always such great fun to surprise the relatives

during the holidays with great tasting food that is actuallygood for them. I love hearing visiting cousins and greataunts and uncles all exclaim with glee, “this raw foodactually tastes good!” Most of them have alreadydecided before dinner that they needed to steer clear ofmy “troll food” or my “Euell Gibbons inspired” all naturalpoo. (Do any of you remember Euell Gibbons?)

Then the “grandmaws” and “grandpaws” at thegathering start to talk of simpler times, when they mademany a meal fresh from the backyard garden. A fewfolks reminisce about the “good old days,” until one ofthe teenagers or “20 somethings” in the family pulls outa warm cellophane-covered Little Debbie’s OatmealPie from their pocket, that they tell the gathered crowdis as “natural” as they get.

Here are three of my favorite recipes that presentwell during the holidays, or actually, any day of the year.By the way, all of these ingredients are available at ourwonderful Life Grocery. Enjoy!

Chocolate Almond Bars2½ c almond meal9 T Coconut Secret Raw Coconut Crystals7 T cacao powder6 soft, medjool dates, pitted1 T vanilla powder3 T cacao butter, melted (in dehydrator or in hot water in the container)1 pinch Herbs of Light Pink Crystal Himalayan Salt

• Add all dry ingredients to a food processorwith the “S” blade and process until fullyblended.

• Add dates and cacao butter until it forms intoa ball.

By Jesse Andersen

• Press the “dough” into a glass dish, about ¼ to½ inches thick and cut with a wet knife into 2inch x 2 inch squares.

• Scoop out with a spatula onto teflex covereddehydrator trays.

• Dehydrate for 3 hours, then remove teflexsheet and flip over onto the screeneddehydrator tray.

• Dehydrate for another 3-5 hours, dependingon how dry you would like them. Lasts forseveral weeks in the fridge.

NOTE: Of course you can add crushed nuts, gojiberries, etc. I also like to “dust” the top of them withsome of my chocolate bar recipe “shaved” or someof the coconut sap sugar granules. YUM!

Jesse’s Famous Chocolate Lu Lu Bars¾-1 lb cacao butter½-1 c agave (depending on how sweet you like it )1 T almond butter½ T vanilla powder (or scrape out the seeds of a pod )½ c lucuma powder (that’s where the Lu Lu comes from)4 to 6 “heaping” T cacao powder1 little shake Herbs of Light Pink Crystal Himalayan Salt3 c sun dried mulberries (my favorite optional addition)

• Place cacao butter in a glass bowl, in anExcalibur dehydrator set at 105 degrees, forabout 4 hours until it is completely melted andwarm.

• Remove glass bowl from dehydrator andimmediately add agave.

• Using a spoon, continually stir the now liquidcacao butter and agave together untilthoroughly mixed, which takes about 2minutes.

• Add the almond butter and mix thoroughlyagain.

• Then add each of the 3 powders to themixture and stir with the spoon, using it alsoto mix the powders into the liquid.

• Continue to stir until completely andthoroughly blended, approximately 3-5minutes.

NOTE: I like to use a wire wisk because if youwhip it, it will have a nice consistency.

• Take a 13 x 9 glass dish and line it withnatural wax paper (so it folds over the top ofall four edges).

• Pour the mixture onto the wax paper andmove it around to make it level in the glassdish.

NOTE: The glass bowl that you melted the cacaobutter in, the whisk, and any other utensils that youused with the cacao butter should be immediatelywiped off with paper towels and thrown away soyou are not rinsing the bowl and utensils in yoursink. If you don’t, the liquid cacao could hardenand plug your drain pipes!

• Cover the top of the dish with a long papertowel and put on a level shelf in therefrigerator for about 20-30 minutes.

continued on page 8

Betsy Bearden is a certified, published writer, andauthor of Normal People Eat Tofu, Too. She hasworked as a volunteer chef and cooking classinstructor and as a reporter for The PauldingNeighbor Newspaper. You can reach her [email protected] or visit her website atwww.creativewrites.net or at www.tofucookbook.net.

Gluten Free and Vegetarian Food ChoicesDuring the Holidays By Nisla C. Whetstone, L.M.T., Gluten Free Lifestyle Coach


Jesse is the Director of the Raw Food Resource Centerand teaches several classes including:“Raw FoodNutrition for Health and Weight Loss” at Life Grocery.She also presents a free one hour lecture and shoppingtour at Life on Thursdays at 6:30 pm. For more infoemail her at [email protected].


Some Favorite Raw Recipes for the Holidays

For most of us, the holiday season is filled withgatherings that center on food. When trying to follow ahealthy diet, this can be a great source of anxiety andcan sabotage your best efforts. I have to be gluten freebecause I have Celiac Disease. I’m also celebratingmy fourth year as a vegetarian. It’s frustrating becauseI miss the traditional holiday favorites and often times Ifeel left out. But, I have to look at the positive side. Myhealth has improved dramatically and I find that I don’tfeel awful after the holidays have passed. I’m not goingto lie to you. It is challenging when I am invited to partiesor even traveling to see family and friends, but I chooseto look at this as an adventure rather than feeling sorryfor myself. I wanted to share some tips on surviving theholidays with you.

To begin with, being healthy is the best gift that youcan give yourself and your loved ones. Making healthychoices during the holidays, as well as throughout theyear, is a wise investment in your health. If your traditionsrevolve around unhealthy foods, try creating new

traditions. Find your favorite family recipes that lendthemselves to being easily converted. Find activities thatdon’t involve food.

Traveling for the holidays presents its own specialset of challenges, but I believe it can be done with just alittle planning. Scout out the area you are going to andfind the local health food stores. Plan on shopping whenyou get to your destination. If there aren’t any local healthfood stores, you can still find plenty of things to eat atany grocery store. Fresh fruits and vegetables are almostalways available, and certainly much better for you.When dining out at restaurants, look for the side dishesand salads. Is this as exciting as a filet mignon? No, butyou will feel so much better in the long run!

Parties should be about the socializing, not aboutthe food. If there will be food served at the party, youcan look for the fruit and veggie tray, or you can bring adish of your own that you know you will eat and thatyou don’t mind sharing with everyone else. There areso many wonderful recipes that you can choose from.

Most of what I eat comes out of Dr. Joe Esposito’sbook, Eating Right For The Health Of It andeverything in there is really easy to prepare anddelicious!

I don’t want to minimize the emotional aspect thatfood plays in our lives and our holiday traditions, but wehave to make a choice. Do we want to perpetuate theunhealthy habits that have contributed to the nationwideepidemics of obesity, cancer, diabetes, and more, or dowe want to make a change and eat to live and not liveto eat? It’s up to you. I choose to eat to live! HappyHolidays!

• Remove as soon as chocolate has some“body” to it and score the bars with a thin,non-abrasive knife (one line down the middle,tall way; 6-8 lines across, short way.

• Re-carve your lines a second time then returnthe bars to the refrigerator for about an hour.

• Remove and crack apart into bars.

NOTE: After you have gotten the basic recipedown, use your imagination and add goji berries,blueberries, pineapple, cinnamon, ginger, orwhatever your taste buds are calling for to theliquid. Have fun!

Tomato Basil Soup1½ c Thai young coconut water4-5 medium sized tomatoes¼ c fresh lemon juice1-2 stalks of celery¼ Vidalia or yellow onion½-1 c fresh basil or 2 heaping T of dried basil¼ c olive oil¼ c Nama Shoyu2-4 cloves of garlic peeled2-3 pinches of Pink Crystal Himalayan Salt

• Process all ingredients in a high speed blenderuntil smooth.

• Be careful, not to blend too long as it couldget hot and you’d have cooked soup. Let ahigh speed blender run just enough to warmit.

I usually double this recipe as everyone alwayswants more!

Life Grocery carries a number of wonderful rawcrackers, including some by Lydia’s Organics andMatter of Flax, that go well with this soup.

For a more hearty and chunky soup chop up someavocadoes, some Roma tomatoes, some small sliversof celery and add to the soup after it has alreadybeen blended. Another great idea is to simply takesome jicama, peel it, cut into small chunks, andprocess in your food processor until it looks like littlepieces of rice. Pour your “jicama rice” on top of afew paper towels to press off some of the excess liquidand throw into your soup. I promise you’re going tolove it!

Winter LifeWinter LifeWinter LifeWinter LifeWinter LifeFFFFFest &est &est &est &est &

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DayDayDayDayDay

SaturdaySaturdaySaturdaySaturdaySaturday,,,,,12/11/1012/11/1012/11/1012/11/1012/11/10

12:00-4:00pm

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NOTICE OF ANNUAL BUSINESS MEETING OF MEMBERS 2010

TO OUR MEMBERS:NOTICE IS HEREBY GIVEN THAT the 2010 Annual Business Meeting of Members (the “AnnualMeeting”) of Life Grocery Store, Inc., a Georgia non-profit corporation (the “Company”), will be held at LifeGrocery on Tuesday, December 14, 2010, at 6:00 p.m.All Members of record as of the date of this Notice shall be entitled to vote at the meeting.Order of the Board of DirectorsMarietta, Georgia November 10, 2010


Nov/Dec 2010Nov/Dec 2010Nov/Dec 2010Nov/Dec 2010Nov/Dec 2010 Two Months of Super SavingsTwo Months of Super SavingsTwo Months of Super SavingsTwo Months of Super SavingsTwo Months of Super Savings



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