Why Buy Organic? by Nancy Addison, CHC, AADP

           I love organic food.

One big reason to buy or grow organic food is because it has more nutrients. The key to health is in the nutrients we obtain from our food.

According to the Journal of Agriculture and Food Chemistry, organic food is more nutrient dense. There was a ten year comparison study of organic and conventional crops and the content of flavonoids in tomatoes. In fact there were other studies on eggplants, wild rice, apples, onions, carrots and potatoes and onions that had similar results. I will note the articles below.  The study on tomatoes found that organic tomatoes had 79 to 97 % more nutrients than the non organic ones. The non organic tomatoes did not change much over time, but because of the way the organic soil replenishes and rebuilds itself, the tomatoes from the organic garden had an increase of flavonoids over time.

So my conclusion would be,  food that is grown organic has more flavonoids in it and therefore is a better buy in the long run for anyone wanting their food to be as nutrient dense as possible. So, when you see that the organic food is more expensive, think about the amount of nutrients available in this food and also, the fact that the organic food doesn’t have poison on it or in it is a definite plus. Knowing this may make it a little easier to make that choice between organic and non organic. Also, just a thought, the farmer growing the organic food is not poisoning the environment. He is also, not going to survive as an organic farmer, if he doesn't have a market for his food. 

I feel these are all good reasons to buy organic produce.

When I buy it in season, it can actually be the same price or even less expensive than the non organic produce. My plan for my food shopping is to buy my fresh produce in season, buy organic and buy locally. It will be more nutrient dense and fresher. What we eat becomes our cells and our blood. Children are more affected by what they eat, because their organs are still forming. So, if you want healthy cells and blood, you can start with the quality of the food. Buying organic is a great way to support your health and the environment.

References: Journal of Agriculture and Food Chemistry:

1. Fruit Quality and Bioactive Compounds with Antioxidant Activity of Tomatoes Grown On –Farm: Comparison of Organic and Conventional Management Systems-  2007, 55, ( 15), PP. 6154-6159- Publication date ( web): June 23, 2007,  by Mitchell, Hong, Koh, Barrett, Bryant, Denison, and Kaffka.
2. Effects of Organic and Conventional Growth Systems on the Content of Flavanoids in Onions and Phenolic Acids in Carrots and Potatoes 2010 58 ( 19), 10323-10329
3. Effects of Organic and Conventional Growth Systems on the Composition of Eggplant Fruits. 2010 58 ( 11), 6833-6840
4. AntioxidantActivity of Commercial Wild Rice and Identification of Flavonoid Compounds in Active Fractions 2009 57 ( 16), 7543-7551
5. Three-Year Comparison of the Polyphenol Contents and Antioxidant Capacities in Organically and Conventionally Produced Apples  2009 57, (11), 4598-4605

Chestnuts Roasting Over an Open Fire by Nancy Addison

When I was living in London,

I loved smelling the roasted chestnuts they sell on the corners during the winter months.

When they are roasting they fill the air with a wonderful aroma. They can easily be roasted over an open fire or fireplace in a large long-handled fry pan.

 First, soak them for about an hour in water or vegetable broth, and then drain them. Score an x in the bottom of each nut to let the steam escape and this makes it easier to peel when they are finished cooking.  Place in the frying pan and cook over an open fire for about 20 minutes. If you don’t have a fireplace, you can also place them on a cookie sheet and bake in a pre-heated oven of about 425 for about 20 minutes.

 Either way, they taste great. When they are a little cooled down, you can gently peel and eat them.  Chestnuts are low-fat, high protein and fiber.  Have a wonderful, healthy and delicious holiday!

 

 

 

But I Don't Wanna Eat Right and Exercise! by Sheila Fitzgerald

Is it easy to "eat right and exercise"?  Nope!

  My definition of eat right is this:  eat whole foods in their highest enzymatic

form which result in alkalinity.  A little complicated isn't it?  Why worry

about enzymes?  Because if you eat something that your body cannot turn

into energy then your body will dump it in your thighs or your gut and leave

it to rot.  What foods are highly enzymatic?  Raw fruit and vegetables carry

their own enzymes and do not require effort from the liver.  Steaming releases the enzymes

in brown rice, quinoa and lentils so that they carry their own digestive enzymes into

your body while releasing protein, B vitamins etc.  Cooked whole beans in vegetable broth

are highly enzymatic.

What alkalizes the body?  And why should I care? 

Your body has a pH.  You are either acidic (sick)

or alkaline (healthy).  Eating foods which alkalize will move your body

from acidic to alkaline.  What foods are alkalizing?  Ready for a repeat??

Fruit, vegetables, whole beans, legumes and grains.

All soda pop and fried foods are instantly acidic to your body.

Cooked meat is acidic.  All cooked food requires your digestive

system to manufacture enzymes in order to turn the food into fuel.

Oh, and one last thing.  My definition of exercise is any activity which

oxygenates the blood:  running, walking, laughing hard and long,

doing the laundry, cleaning for your holiday company, decorating

for the holidays and gardening are all oxygenating.

Eat right and exercise.  Have a huge vegetable salad with olive oil and beans.

Clean out your closet and iron your five favorite outfits.

Voila!  One New Years resolution out of the way!!

A Holiday Present for You! by Nancy Addison

It is a time for family, friends and presents!

As we come into winter and are all closed up in our homes, offices and

schools we aren’t going to be getting as much fresh air, sunshine and exercise.

 

 It is time to boost the immune system!

 

My present to you is two fabulous teleseminars:

Wed. Dec. 15 at 7 PM CST

 on ” Boosting Your Immune System”

 

Wed. Dec. 22 at 11 AM, CST

 on "Losing Weight the Healthy Way". 

 Contact me at

nancy@organichealthylifestyle.com for the number

code! Have a wonderful week!

Mindful Eating by Denise Ringer

Mindful Eating As A Relaxation Practice

Think of some of the most relaxed and energetic people you know.  Now think about what sorts of activities they do on a regular basis.  Maybe yoga, meditation, exercise, walking, painting, etc.  Obviously, the best relaxation practices are those that easily fit into ones daily routine.  But what if you aren’t able to exercise or do yoga daily? How about turning something you already do anyway into a form of relaxation or meditation?

Most people would say they love to eat.  But do they really?  If you were to stop and think about your meals, are you aware and truly enjoying what you are eating or are you merely stuffing food into your mouth, rushing on to the next thing hardly noticing the food?  Well then, why not turn our eating habits into something more meaningful, mindful and healthy?

The Buddhists say it is not necessarily what you eat, but how! 

It is about being intentionally present and by bringing your full self to the table.  Think how relaxing it could be to eat delicious, nutritious food in a calm and thoughtful way.  It sounds so simple, but it takes discipline and practice.  And studies have shown that food eaten slowly and chewed thoroughly is digested differently and more effectively than food that is gulped down. In my next posting, I will give you specific suggestions on turning eating into a true, mindful habit.

According to the Journal of Clinical Endocrinology and Metabolism, eating a meal too quickly reduces the release of hormones in the gut that induce feelings of being full.  The result, overeating and weight gain over time…

All American Food by Nancy Addison

       Winter squashes, including pumpkin, butternut, acorn, Hubbard, spaghetti and turban, are popular American plants with a tougher skin than their summer counterparts.

These hard-skinned squashes are picked later in the year when their skins are hard and thick. They are then stored in a cool, dry place for months. They are known as one of the “three sisters” of North America, along with corn and beans, and they are considered to be important, indigenous plants of North America. The Native Americans taught the colonists to plant all three of these plants together. The bean vines grew onto the corn (using the corn stalk as a trellis), the corn stalks shaded the squash plants and the squash kept the grasses and weeds from growing underneath the plants. The pumpkin, especially, was said to have helped the colonists’ survival. Records show that they were eaten for breakfast, lunch and dinner for most of the fall and winter months. The history behind the pumpkin, therefore, makes it the perfect food to grace our Thanksgiving tables. Many of us cannot imagine a Thanksgiving without pumpkin pie.

The pumpkins that grace our doors at Halloween have many seeds in them. When cutting the pumpkin, remove the seeds and wash and dry them. Then, drizzle the seeds with oil and toast them for a tasty, nutritious snack or add them to salads.  

        Winter squashes are members of the gourd family and grow in many varieties, colors, sizes, and shapes. They make beautiful table decorations as well as rich, luscious food, when prepared. Rich in vitamin A, potassium, niacin, iron and protein, these squashes are actually fruits. The acorn squash has a rich, yellow meat that is extremely easy to make into many delicious dishes. They can be pureed, cooked and frozen for use throughout the winter. For more information go to: www.organichealthylifestyle.com

         Happy Thanksgiving!

How About Creating a Life of Balance? by Dr Mary Warren, DC

Balance is a simple concept, yet when we apply it to our bodies, our health and our longevity; it can become mysterious or worse, confusing. 

What does balance mean?  Does it include living pain-free?  How about your immunity?  Do allergies and sinus infections/congestion plague you?  Fatigue, mental fogginess, weight gain and insomnia are some of the top complaints I hear about in clinical practice.  I believe the steps to living a life of balance are simpler than you might think!

First, let’s look at the machine.  How is your body?  Are you a little heavy in the mid-section or hips?  Maybe skin problems trouble you.  Does your digestion function well, or do you have constant complaints about heartburn, bloating and/or constipation?  Two simple steps to improve your shape, skin and gut are to minimize or eliminate: wheat, corn, dairy and sugar.  This step alone can cover so much territory, you might find your mental function sharpens up, your pain is reduced, allergies magically disappear and you’re sleeping better.  Oh, you’ve lost 10 pounds?  Good for you! 

Next, get moving!  Walking, jumping on a mini trampoline, dancing, stretching on the floor, maybe a swim at the community or YMCA pool?  Motion is life, and we now know that the key to aging well is plasticity.  Many PBS shows promote the benefits of neurological plasticity these days, and I love that!  Simply stated, plasticity is the capacity for continuous change to the neural pathways and connections of the living brain and nervous system in response to experience or injury/stress.  Movement leads to neuromusculoskeletal plasticity however, far more important than simply neural plasticity, as the neuromusculoskeletal system is the combination of, and functioning of the nervous system and musculoskeletal system.

Each week I see people that require this kind of simple, yet sophisticated training in order to hold their chiropractic adjustments, heal through concussions and other injuries, and achieve their wellness goals.  Our bodies want this support.  Support leads to balance and balance leads to happiness, longevity and abundance in our lives.