Good Health Is Real Wealth!

Transcription

The Raw Milk Cure
by Jini Patel Thompson
The Magnesium Maze
by Carolyn Dean
As Nature Intended
by Lisa Marie Battacharya
Be Good to Yourself
by Tom Robinson
According to late 19th century
proponents, the ‘secret’ of the
milk cure lies in the fact …
How do I know I have magnesium deficiency, and what
form of magnesium …
There has been such a ‘disconnect’ in our culture, from not
only our food source, but the …
Those of us with a serious
chronic illness like inflammatory bowel disease or …
02
06
10
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Welcome to the premiere
issue of
Contents:
Good Health
Is Real Wealth!
The Raw Milk Cure
by Jini Patel Thompson.................................................. pg. 2
The Magnesium Maze
by Carolyn Dean ........................................................... pg 6
Initiating A Deeper Connection With Your Food
by Lisa Marie Battacharya ............................................ pg 10
How To Always Get The Understanding &
Compassion You Need
by Tom Robinson .......................................................... pg 12
Freedom From Chronic Pain:
Getting to the Root Cause
by Annabel Fisher......................................................... pg 14
I hope you enjoy reading this
issue as much as we’ve enjoyed
putting it together. Remember, you
can always purchase additional
copies (or teleseminars) at:
www.jptwellnesscircle.com
— Jini Patel Thompson
Is Raw Milk Safe?
by Jini Patel Thompson................................................. pg 16
Healing Journeys
by Nicole Paull ........................................................... pg 19
Eating With The Seasons
by Debbie Sarfati ......................................................... pg 21
Editor
Page 1
Good Health Is Real Wealth ! www.jptwellnesscircle.com
November/December 2007
THE RAW MILK CURE
culosis. How does raw milk work
to heal such a variety of very different disorders?
By Jini Patel Thompson
Raw milk (from cows, goats, yaks,
horses, sheep) has historically
been considered a superfood. It
has been used both in the daily
diet (often fermented) and by
special groups with extra nutritional needs, like the elderly,
pregnant or nursing women,
warriors, and sick people. An ancient Babylon text tells how raw
milk was used to drive out the demons of sickness, “Bring milk and
laban [curdled milk] that man become
as pure as laban; like that milk may
he become pure.”1
A portion of raw milk was drunk
fresh and warm from the cow (or
other animal), but a lot of it was
fermented, or cultured, into a variety of delicious products – yoghurt, kefir, cheeses, beverages,
etc. – due to the lack of refrigeration and primitive people’s
knowledge of the health benefits
of “probiotics”.
As early as the 1800’s, we have
documented texts of medical
doctors using a diet composed
exclusively of raw milk to heal
an incredible variety of diseases
– ranging from asthma and diabetes to colitis, obesity and tuberPage 2
Many of my readers who have
gone on The IBD Remission Diet
also found that a variety of other
illnesses cleared up at the same
time. This is one of the reasons
I refer to the time on the Diet
as a “healing spa”. If the digestive system is the foundation of
health in the body, and natural
healing heals the entire body holistically, then of course you are
going to see positive results in
all aspects of your health. All of
your organs and systems will heal
and balance, over time, given the
necessary tools. An elemental
diet – and raw milk is truly the
first, original elemental diet, provides the body with the tools to
heal holistically.
In his book, The Untold Story of
Milk, naturopathic physician Ron
Schmid writes:
“According to late 19th century
proponents, the ‘secret’ of the milk
cure lies in the fact good raw milk
is a food the body easily turns into
good blood. In illness there is one
or both of two conditions in the
blood: insufficient quantity, or
abnormal quality. The milk diet
corrects both and, acting through
the blood and the circulation,
heals the cells and thus the tissues
and organs. The muscles on a
milk diet harden, almost like an
athlete’s, because they are pumped
full of blood, as are the organs.”2
However, there are some rules
that need to be followed. As with
the IBD Remission Diet, there
are some crucial guidelines that
need to be implemented to have
success with the raw milk cure.
Some of the doctors who used
the raw milk cure with patients in
the 1800’s through to the 1930’s
used raw milk in conjunction
with mild, easily digestible foods
like fruit. But the vast majority
swore by the need to consume
only fresh, raw milk, and vast
quantities of it.
One of the most prolific of these
doctors, Charles Sanford Porter
MD, published a book called,
Milk Diet as a Remedy for Chronic
Disease in 1905. In the book he
relates how at least 18,000 patients had been on the raw milk
diet under his care in the last
37 years. This was not some fad
diet, or quick-flash trend. This
was a solid scientifically proven
method for healing mild to severe disorders. In 1929, one of
the founders of the Mayo Foundation (forerunner to the Mayo
Clinic), J.E. Crew MD reported
that he had been successfully using the raw milk treatment for
the last 15 years. He said, “The results obtained in various types of disease have been so uniformly excellent
that one’s conception of disease and
its alleviation is necessarily changed.
When sick people are limited to a diet
containing an excess of vitamins and
all the elements necessary to growth
and maintenance, they recover rapidly
without the use of drugs and without
bringing to bear all the complicated
weapons of modern medicine.”3
! Higher fat milk (from Jersey
The great thing is that many
medical doctors in the U.S., Russia and Germany published their
work and results using raw milk
diets from the early 1800’s to
early 1900’s, so we have good
guidelines for implementation.
Personally, from my experience
with elemental diets and the rationale behind them, I agree
with the majority of doctors who
found that if you mixed other
foods with the raw milk diet, it
was not nearly as successful. The
only other food I think you could
mix with raw milk and perhaps
see an added benefit from is clear
homemade bone broths – boiled
from organic meat and bones. I
say this both because I have an
intuitive sense that this would
be okay (and perhaps add to the
healing power of the regime),
and because homemade bone
broths have been very beneficial
for people on the elemental, IBD
Remission Diet.
! The average adult must con-
Rules for the Raw Milk
Cure
After perusing the writings of various doctors who worked extensively with raw milk treatments,
here are the crucial implementation guidelines if you’d like to
give the raw milk diet a try:
! Use
raw, untreated milk
from pasture-fed cows only
– milk has the highest curative value in spring and early
summer when cows are eating new, high vitamin grass.
Do not use milk from grainfed or barn-bound cows.
cows) is ideal. Be sure to use
full-fat milk only (not 2% or
skim).
sume at least 3 – 4 quarts of
raw milk per day. You can
consume up to 10 quarts per
day, if you wish (note: 4 cups
= 1 quart).
! Minimum duration of raw
milk diet is 4 weeks to see
good results. Follow with
gradual food introduction of
easily digested foods.
! You must have complete
rest during the diet – do not
work, take care of family, go
to school, etc. This is exactly
what I advise people on the
IBD Remission Diet, because
healing takes a lot of energy.
! Do not consume any other
foods or beverages whilst on
the diet, except filtered or
spring water.
In the words of Dr. Charles Sanford Porter:
“It is wrong, if not positively
dangerous, to attempt the
exclusive milk diet on any amount
of milk less than that required to
noticeably stimulate the circulation
and promote body growth. There
is no halfway method of taking
the milk diet for people who
have much the matter with them.
Enough milk must be taken to
create new circulation, new cells,
and new tissue growth, and cause
prompt elimination of the waste
and dead matter that may be
poisoning the system. With milk
alone, digestion and assimilation
may go on throughout practically
the whole length of the alimentary
canal. The addition of even a
cracker to the milk seems to cause
the stomach to hold all its contents
for hours without discharging
much into the intestine.”4
Now you may be wondering
how long you can safely stay on
a raw milk diet. Amazingly, there
is no limit. Raw cow’s milk from
pasture-fed cows is a complete,
perfect food all by itself. In his
book, The Untold Story of Milk,
Ron Schmid ND, relates numerous stories of people who lived in
perfect health for up to 50 years
on raw milk alone. Here’s just
one of many examples; this is a
letter from a man in Burlington,
Iowa in 1913:
“I have lived on a strictly milk diet
for the past forty-two years, not as
a matter of choice, but from the
fact that I am unable to take solid
food of any kind, even a crumb
of bread. At the age of two I took
a dose of concentrated lye, which
caused a stricture of the food pipe
and since then have lived on a milk
diet. I believe I have gotten along
better than the man who eats. I
am five feet, six inches tall, weigh
one hundred and forty pounds,
and am married and have four
strong, healthy children. I take
one quart at each mealtime and
none between meals. My health is
good, in fact I have never been ill
in forty-two years.”5
Dr. Schmid goes on to give many
different examples of people
who have had excellent health
living on nothing but raw cow’s
milk for 3 – 50 years. This is very
liberating information! Imagine if elderly people in nursing
homes were given raw milk instead of Boost, Ensure and processed foods? Imagine if people
with obstructions and strictures
were given raw milk rather than
surgery?
Page 3
People with IBD and IBS are often very hesitant to try raw milk
due to bad experiences with pasteurized milk and sensitivity to
milk proteins (keep in mind these
proteins have been denatured by
the pasteurization process). So
what’s the best way to start and
test whether you can take advantage of this amazing superfood?
Here are the guidelines I’ve used
with myself and my children
(who were not allowed to drink
pasteurized milk) to introduce
raw milk and test for tolerance:
! Make sure you only use un-
treated, full-fat, raw milk
from pasture-fed cows
! If you have been highly sen-
sitive to milk in the past, then
start by making yoghurt from
the raw milk. Raw milk yoghurt is the most highly tolerated of all raw milk products. Eat a small amount of
yoghurt each day and gradually build up (see yoghurt
recipe).
! If you like the yoghurt and
tolerate it well, then you can
make an Indian yoghurt
drink called a lassi: Add a
pinch of cardamom powder,
nutmeg powder and your
desired sweetener (stevia,
maple syrup, honey) and stir
to mix. Add some warm filtered water if the texture is
too thick.
empty stomach).
! Warm the milk slightly to
room temperature or lukewarm before drinking (but
don’t make it hot/boiling or
you will kill the good bacteria and enzymes that facilitate digestion). Cold milk can
be a shock to the system and
harder to digest.
Before we found a source of raw
milk, my kids would occasionally
have a glass of pasteurized milk
at a friend’s house. And within
half an hour they would have a
bowel movement. Now keep in
mind that my kids are perfectly
healthy, with one formed bowel
Jini Patel Thompson is a natural
health writer and consumer advocate. She has had numerous
books published on natural healing for digestive diseases. Her
articles on natural health topics
have appeared in publications in
the U.S., Australia and U.K.
www.JiniPatelThompson.com
movement per day. If pasteurized milk affects them so negatively, imagine what it does to an
already compromised digestive
system? Raw milk is completely
different. My kids drink as much
raw milk per day as they wish and
they still have only one formed
bowel movement per day. I
drink raw milk straight, eat raw
milk cheeses, raw milk yoghurt,
and make a shake from raw eggs
and raw milk, and I’ve never felt
better! If you’d like to source a
raw milk supplier in your area go
to: www.realmilk.com There are
also lots of useful articles on the
site if you’re worried about safety
issues, legalities, etc.
References
1. Barton, George A. Encyclopedia of
Religion and Ethics, pg 635.
2. Schmid, Ron The Untold Story of Milk,
pg. 76
3. Crewe, J. E. Raw Milk Cures Many
Diseases, article, 1929
4. Porter, S. Charles Milk Diet as a Remedy
for Chronic Disease, 1905-1923
5. Schmid, Ron The Untold Story of Milk,
pg. 75
! If you want to drink the raw
milk straight, it’s best if you
drink it in isolation from other foods. For example, have
it first thing in the morning
and don’t eat or drink anything else with it – consume
it as you would an elemental shake (all by itself, on an
Page 4
Jini’s Raw Milk Yoghurt
Traditional yoghurt recipes call for the milk to be heated to 180 degrees Fahrenheit, however, this destroys
the beneficial enzymes present in raw milk. Therefore, I prefer to not heat the milk beyond 110 degrees
Fahrenheit (43°C). However, this usually results in a runny yoghurt (not firm). If you’re going to use your
yoghurt in shakes, smoothies or lassis, this is fine. However, if you prefer to eat firm yoghurt, you will need
to add gelatin to help firm it up. So the recipe here includes gelatin, but if you’re okay with runny yoghurt,
then follow the recipe as is, minus the gelatin.
! 4 cups raw whole milk
! 2 teaspoons of Natren Yogurt Starter
! 1 glass quart jar with lid, sterilized
! 1 teaspoon powdered gelatin
Pour 4 cups of milk into a saucepan and sprinkle gelatin over surface of milk. Let sit for 5 minutes while
gelatin dissolves. Over low heat, stirring constantly, slowly bring the milk to 110°F (43°C), or until you can
keep your finger in the milk while you count to 10. Put the yogurt starter into the wide-mouth quart-size
sterilized glass jar. Pour in about 1/2 cup milk and stir to mix really well with the starter. Fill the jar with
the rest of the milk, stir lightly, and screw on the lid. Wrap the jar in a towel and let sit in a warm place*,
for eight hours. Unwrap and place in the refrigerator.
*If you don’t have a warm place, then put it inside your oven with the oven light on. Do not turn on the
oven, just turn on the oven light and close the oven door. If you have a yoghurt-maker, use the recipe here
and then follow instructions for your yoghurt-maker for incubation – but still best to incubate for 8 hours.
Allow yoghurt to set in fridge (about four hours). If you want an even firmer yoghurt, next time add 1.5 or
2 teaspoons of gelatin.
Do not mix fruit or sweeteners directly into your main batch of yoghurt, as this will interfere negatively
with probiotic activity and potency during storage. However, it is perfectly fine to scoop out a portion of
yoghurt and mix in some fruit, jam, maple syrup or honey immediately prior to eating – just don’t mix
these in with your main batch that remains in the fridge.
Page 5
BRIDGING THE ALLOPATHIC-ALTERNATIVE GAP
By Carolyn Dean MD ND
The Magnesium Maze
After studying and writing about
magnesium over the past 10
years, I’m prepared to say it is
the most important mineral in
our body. However, my clients
still want to know two things:
We know we are low in iron when
our blood tests tell us so, but
magnesium does not lend itself to
easy measurement. Only 1 percent of the body’s magnesium is
found in the bloodstream, where
it is maintained at a certain precise level. Therefore an ordinary
serum blood test is unable to give
even a rough estimate of the total
body magnesium. So, even in the
face of a true deficiency, a magnesium blood test can still appear
normal. This explains why medicine seems to ignore magnesium
and is not aware that almost 80
percent of the population is deficient.
To the question of magnesium
deficiency, in my book, The Magnesium Miracle, I list all the possible symptoms and conditions
associated with magnesium deficiency. I was surprised when
I easily tallied 100 factors that
identify the body’s need for more
magnesium.
Unfortunately,
since doctors don’t learn about
magnesium deficiency in medical school, magnesium deficiency
symptoms are treated with inappropriate medications – further
compounding the problem. If
you have a few of the following
conditions or symptoms, you are
likely to be deficient in magnesium:
7. Anxiety
8. Blood tests
a. Low calcium
b. Low potassium
c. Low magnesium
9. Bowel problems
a. Undigested fat in stool
b. Constipation
c. Diarrhea
d. Alternating constipation
and diarrhea
e. IBS
f. Crohn’s
g. Colitis
10. Brain trauma
11. Bronchitis – chronic
12. Caffeine (coffee, tea, chocolate) – more than three servings per day
13. Chronic fatigue syndrome
14. Cold extremities
15. Concentration poor
16. Confusion
17. Convulsions
18. Constipated
19. Depression
20. Diabetes
a. Type I
1. Alcohol intake—more than
7 drinks per week
b. Type II
c. Gestational diabetes
2. Anger
“How do I know I have magnesium deficiency, and what form
of magnesium should I take?”
Page 6
3. Angina
21. Fibromyalgia
4. Apathy
22. Food Intake:
5. Arrhythmia of the heart
6. Asthma
a. Limited in green, leafy
vegetables, seeds, & fresh
fruit
b. High protein
a. Digitalis
42. Muscle cramps or spasms
b. Diuretics
43. Muscle twitching or tics
a. Carbohydrates
c. Antibiotics,
44. Muscle weakness
b. Chocolate
d. Steroids
45. Numbness of hands or feet
c. Salt
e. Oral contraceptives
46. Osteoporosis
d. Junk food
f. Indomethacin
47. Paranoia
g. Cisplatin
48. Parathyroid hyperactivity
h. Amphotericin B,
49. PMS
i. Cholestyramine
50. Polycystic ovarian disease
j. Synthetic estrogens
51. Pregnancy:
23. Food cravings:
24. Gagging
food
or
choking
on
25. Headaches
26. Heart disease
27. Heart – rapid rate
28. High blood pressure
29. Homocysteinuria
30. Hyperactivity
37. Memory impairment
a. Currently pregnant
38. Menstrual pain and cramps
b. Pregnant within one year
39. Migraines
c. History of preeclampsia
or eclampsia
40. Mineral Supplements – do
you:
31. Hyperventilation
a. Take
calcium
magnesium
32. Infertility
33. Insomnia
without
b. Take zinc without magne-
34. Irritability
sium
35. Kidney stones
36. Medications – are you taking:
c. Take iron without magnesium
41. Mitral valve prolapse
d. Post partum depression
e. Cerebral palsy child
52. Raynaud’s syndrome
53. Radiation therapy – recent
54. Restlessness
55. Sexual energy diminished
– low sex drive
56. Shortness of breath
Page 7
57. Smoking
58. Startled easily – by noise
59. Stressful life or circumstances
60. Stroke
61. Sugar – high daily intake
62. Syndrome X
63. Thyroid hyperactivity
64. Tingling of hands or feet
65. Transplants:
a. Kidney
b. Liver
66. Tremor of the hands
67. Water that contains:
a. Fluoride
b. Chlorine
c. Calcium
68. Wheezing
The type of magnesium you take
is very important. Most of the
Page 8
The Magnesium Oil that
Dr. Dean recommends is now
available at the Holistic Health
Shoppe.
We
immediately
ordered some in after reading
her article:
www.HolisticHealthShoppe.
com (in the Minerals section).
The first 9 people to order will
receive a free CD on Transdermal
Magnesium with Dr. Mark Sircus,
OMD – so don’t delay!
magnesium researchers of the
past 40 years used magnesium oxide, but I no longer recommend
it because a 2005 study showed
that it is only 4% absorbed into
the bloodstream. This means that
96% goes straight through the intestines causing a laxative effect.
That may be beneficial for people who are constipated, but you
aren’t going to absorb enough
magnesium for your enzymes
to do their work. And this type
of magnesium can be very detrimental if you have IBS diarrhea,
Crohn’s, or ulcerative colitis.
Minerals, in general, are poorly
understood. We know that our
present food supply is deficient
in most minerals, however, when
we ingest mineral supplements,
how do we know our body absorbs them at a cellular level?
Let’s look at the mineral cycle:
1. Rock minerals from the
mountains wash into rivers
that flood the banks in the
spring and enrich the soil.
2. Soil organisms (bacteria and
mycelia mushrooms) make
minerals smaller so they can
be absorbed by plant rootlets.
3. Minerals are enveloped by
plant proteins in a process
called chelation, and become
a water-soluble mineral with
plant access.
lated magnesium you can use
magnesium dimalate, which has
a lesser laxative effect.
4. The minerals are now the
To work directly on muscle
cramps and pains, or, to get your
magnesium without a laxative effect, you can use magnesium oil
– which is magnesium chloride
supersaturated in distilled water.
The oil can be massaged into the
skin and is absorbed in sufficient
quantities to build up normal tissue levels of magnesium. Dilute
the oil (which is not really an oil,
but just supersaturated magnesium chloride in distilled water)
correct size and electrical
charge, perfect for absorption and assimilation by animal or human. However, the
protein chelate requires the
correct stomach acid and enzymes to break the proteinmineral bond.
Physicists tell us that the size of
the mineral channels in our cells,
are between 4-5 angstroms in diameter. An angstrom is one ten
billionth of a meter, a range between a nanometer and a picometer. If minerals are larger than
this size, they are not readily
absorbed through the cell membrane. What I call “dirt minerals”
may be millions of times larger
than the channel they are trying to enter. Colloidal minerals
and ionic minerals, while they
may claim to be smaller than dirt
minerals can still be thousands of
times bigger than angstrom minerals. Therefore, you not only
need to take the proper type of
magnesium, but it also has to be
in an easily absorbed form. I’ll
write more about optimal mineral form and absorption in my
next column.
If you want a laxative effect, as
well as some absorption of magnesium, you can use magnesium
citrate powder dissolved in hot
water. Magnesium citrate has the
dubious distinction of being the
bowel prep product most used to
flush out the intestines before a
colonoscopy. However, the medicinal dosage is about 200 mg
two to four times a day, whereas
the bowel prep dosage is 12,000
mg! For a capsule source of che-
50:50 with distilled water/clean
water. Spread 1 – 2 teaspoons on
your body after a morning shower – on the trunk/torso is better,
as it gets a bit itchy on legs and
arms. Dr. Norm Shealy has done
magnesium oil studies, finding
that absorption through the skin
helps promote normal levels of
DHEA in the body.
In my phone consulting practice I underscore most treatment
programs with magnesium as the
first supplement. Most people
find such improvement in a variety of symptoms that they have
the energy and motivation to do
even more to take care of their
health.
Carolyn Dean MD ND, is the
author of twelve health books,
which create a unique bridge
between allopathic and natural medicine. Dr. Dean offers
short-term Wellness Consultations by Phone to help you
formulate a nutritional plan
for your health. Her website is
www.carolyndean.com.
Dr.
Dean does not sell magnesium
products but keeps an up to
date list of reputable magnesium
companies on her website – click
on Dean Wellness and then scroll
down for the product listings.
I underscore most treatment
programs with magnesium
as the first supplement.
Most people find such
improvement in a variety
of symptoms that they have
the energy and motivation
to do even more to take care
of their health.
Page 9
AS NATURE INTENDED
By Lisa Marie Battacharya
Our genes are designed to recognize and therefore adequately digest and metabolize whole foods;
as nature intended. Our bodies
are fantastic pieces of machinery
that put up with our poor nutritional choices. But, when we eat
something that has been ‘altered’
our body is faced with having to
shift gears. Although it seems to
manage fairly well, these added
stressors cause problems; gastrointestinal illness is at an all-time
high.
Initiating a Deeper
Connection with Your
Food
We are currently operating our
lives with perpetual to-do lists,
deadlines, longer work hours,
family responsibilities, relationship issues, etc. We are now
When consulting with clients on
a regular basis I invariably come
back to this piece of advice: Reconnect with your food!
Page 10
In my opinion, our quality of
food, as well as our lack of mindbody connection due to our
high-stress lifestyles, is responsible. And only we can correct it
in ourselves.
Given that it’s inevitable that we
will be disconnected at one time
or another, if not always - how do
we reconnect?
! Buy
foods with integrity (i.e.: local, sustainablygrown, poison-free foods) as
they promote integrity in the
body and mind.
! Practice awareness of your
food source; know how it
grew and how it came to
you and have gratitude for
There has been such a ‘disconnect’ in our culture, from not
only our food source, but the
very food itself. We are eating for
fuel, rather than pleasure and
deep spiritual nourishment – as
food is equally intended.
Consider that our bodies evolved
over hundreds of thousands of
years. But, our food has drastically and rapidly evolved within
a mere 100 years. Where once
a typical purchase was a bag of
pure oats, now we more typically buy things like granola bars,
filled with a whole slew of ‘new’
ingredients including artificial
and highly refined ones. These
convenience foods have been
made without consideration for
our digestion and our mind-body
connection. And are they really
convenient?
weaken. And thus, a malfunction
in the delicate synergy between
our mind and body arises.
spending much more time in our
analytical mind than ever and
this is a major contribution to the
disconnection of our mind and
body (picture a kink in your garden hose). Consequently, things
like adequate circulation of blood
flow and breathing deeply (as if
we were relaxed and in control)
Lisa Marie Bhattacharya R.H.N.,
is a Holistic Nutritionist who is
passionate about whole, natural
foods; as nature intended. She
is constantly being reminded of
the power within properly prepared, life-giving whole foods
(she has healed herself from
pretty severe health issues with
holistic nutrition principles),
which are integral in her unique
approach of supporting her clients as a ‘whole person’ – body,
mind and spirit. She has a keen
interest in food security and is
always looking forward to her
next delicious meal consisting
of local, sustainably-grown foods
and hopes to inspire you to do
the same.
www.lisamariewhitaker.com
those who are responsible for
growing/raising it.
! “Digestion starts in the
kitchen”. Prepare it with
awareness; avoid multi-tasking while making your meal.
Be present and recognize
the quality of the food you
chose. Be aware of its colour
and texture, its freshness
and its vitality in all respects.
Know that it will nourish you
deeply – by not only the consumption of it, but its preparation too.
! The next step to digestion, as
with reconnecting, is chewing; take the time to chew
thoroughly noticing flavour
and textural changes, the
more you chew. Swallow
your bites knowing your
food was well-prepared and
that you are consciously giving yourself nourishment on
all levels.
! After eating, breathe mind-
fully and visualize proper
digestion and absorption of
nutrients and your overall
wellness – and you’ll have it!
Practice this for at least one
meal a day – as little as a 10
minute investment of your
precious time each day will
provide you with much more
insight, peace of mind, nutrients and vigour than any
other practice you do.
Lisa Marie’s Mixed Grain Porridge Method
Use organic grains whenever possible and always pre-soak them
for 8-12 hours to facilitate optimal digestion and absorbability of
nutrients.
In the evening before bed, place 1 cup of grains in a saucepan. I
use a mixture of steel cut and slow oats, a flaked multi-grain mix,
rye and/or kamut flakes or just amaranth or millet alone (they take
longer to cook). Add a teaspoon of fenugreek seeds (optional) and
cover with 2 cups of filtered water. Add either half a teaspoon of
apple cider vinegar, or, 1 tablespoon of yogurt (or kefir) to expedite
the ‘preparation/predigestion’ of the grains overnight. Mix well and
cover saucepan with a lid. Do not refrigerate, just leave saucepan on
the counter.
The next morning (do not discard water from rolled, flaked or
cut grains, only from solid, intact ones) stir in organic blackstrap
molasses, unrefined sea salt, cinnamon and/or cardamom, ginger,
butter or ghee (fat increases absorption of nutrients), and other
desired ingredients such as organic shredded coconut. Avoid adding
fruit as it can contribute to flatulence.
Cover and cook on just below medium on the stovetop for about
7-12 minutes or until it reaches your desired consistency. Add more
filtered water if necessary.
(Note: amaranth and millet take much longer to cook than flaked or
cut grains. So allow these two grains up to 35 minutes to cook, or,
grind them before soaking, to cut down cooking time and to change
texture).
Remove from heat, stir, add prepared seeds or nuts for added
texture, and sweeten with unrefined Rapadura sugar, maple syrup,
agave nectar, or raw honey. Use quality organic rice or nut milk
(home-made, if possible) and/or a plain organic non-homogenized
yogurt for a creamy texture. Other tasty additions: fresh-ground
hemp or flax seeds (be sure to add these after removing from the
heat, as the heat can damage the delicate oils in the hemp and flax
seeds). Serve and enjoy!
~Play around a little, there are many grain variations to keep this
healthy staple interesting~
Consider that our bodies
evolved over hundreds of
thousands of years. But,
our food has drastically and
rapidly evolved within a
mere 100 years.
Page 11
BE GOOD TO YOURSELF
well, there are times when those
people aren’t able to give us the
support we need. What can we do
then? Before I answer that question I’m going to tell you a true
story about someone who demonstrated an excellent example
of what NOT to do.
By Tom Robinson
How to Always Get the
Understanding and
Compassion You Need
Those of us with a serious
chronic illness like inflammatory
bowel disease or irritable bowel
syndrome, often find ourselves
needing understanding and
compassion. Sometimes we can
get it from spouses, friends, and
others. But as we know all too
Here’s the story: Before the
sponsoring company pulled its
sponsorship, I was a volunteer
host for a weekly online Crohn’s
and ulcerative colitis support chat
room. During one chat session, a
man in his twenties came to the
chat room. It soon became clear
that he was very upset. Frank (as
I’ll call him) had missed several
days from work due to a flare-up
of his Crohn’s disease. When he
returned to work, his boss, who
knew of Frank’s illness, reprimanded him for missing work
without expressing any concern
or sympathy for Frank whatsoever. That was hard on Frank, and
he spent a lot of time telling ev-
eryone else in the chat room how
hurt and angry he was because of
his boss’ uncaring behavior.
Frank then came up with the idea
of leaving his recent colonoscopy
pictures on his boss’ desk, with
the goal of teaching his boss a lesson and also having him see how
wrong he was to chastise Frank
– instead of showing him some
understanding. I tried to tell
Frank that his idea wasn’t a good
one, but Frank was much too upset to be able to let in what I was
saying.
Clearly what Frank needed most
was understanding and compassion. At the same time, it was
plain to me, and to everyone else
in the chat room, that the likelihood of Frank getting any compassion from his boss by leaving
his colonoscopy pictures on his
boss’ desk, was zero.
Now, I only heard Frank’s side of
the story, so I don’t know what
kind of person his boss was. But I
do know that one of the best ways
to get what we need is to ask for
it directly. In this instance, Frank
could have told his boss that he
would really appreciate it if his
boss would try to understand
that Frank didn’t miss work because he wanted to, but because
he was very sick. It can feel scary
to bluntly ask for what you need,
but if you do, I’m confident you
will find that you will usually get
it. If someone were to tell you
they would like you to try to understand them, wouldn’t you try
to do that? I bet you would. So
will most of the people you ask.
But what if Frank’s boss was ei-
Page 12
ther an ogre, or was so busy he
didn’t have time to give Frank
any compassion? If either of
those were true, then there was
nothing Frank could have done
to get his boss to give him what
he needed. In that case, instead
of trying to get them from his
boss, and feeling hurt and angry
when he didn’t get them, what
Frank could have done was to
give himself the understanding
and compassion he needed.
Now that I’ve told you about
Frank, I want to say that the fact
that it didn’t occur to him to give
himself what he needed didn’t
surprise me. I once did a survey
of people with chronic illnesses,
and found that most of them give
their pets more understanding
and compassion than they give
themselves.
Now there’s nothing wrong with
giving our pets compassion. Doing that is a good thing. I’m a
dog lover myself, and while I
don’t “kiss it and make it all better” when my dog gets hurt, I do
hold her and let her know I know
that her paw, or whatever part
has been injured, hurts. Then I
comfort and reassure her. I bet
most of you have done the same.
But how many of you give yourselves similar nurturing when
you are in pain; when your
symptoms are bad and your illness is flaring? The way I see it,
both because you are a human
being and because you have a serious chronic illness, you deserve
understanding and compassion
more than your pet does.
So ask for the understanding and
compassion you need from others: your spouse, your friends,
your coworkers, your boss, and
the other people in your life. But
if they aren’t willing or aren’t able
to give them to you, then give
them to yourself. You can do that
by writing a compassionate letter
to yourself, by hugging yourself,
by looking in a mirror and tenderly telling yourself you wished
you felt better. Or, by not using
a mirror, but just letting yourself
know that you understand at a
deep level how you feel. Whenever you find yourself needing
understanding and compassion,
when there’s no one else to give
it to you, I strongly encourage
you to give yourself the same understanding and compassion you
would give your dog, your cat, or
the people you love. You deserve
it!
I once did a survey of people
with
chronic
illnesses,
and
found
that
most
of them give their pets
more understanding and
compassion than they give
themselves.
Tom Robinson, M.A., is a Life
Coach and Crohn’s survivor who
has learned to live well with his
illness. He specializes in showing
those with chronic illnesses how
to do the same. (805) 965-8412
Get your free report, Yes, You Really Can Have a Life Even Though
You Have a Chronic Illness at:
http://www.chronicillnesscoach.
com/coachtom
Page 13
TAP INTO YOUR HEALTHY SELF
By Annabel Fisher
Freedom from Chronic
Pain: Getting to the
Root Cause
Chronic pain is the body’s way
of informing us that it is not at
peace; it is dis-eased. It is also a
guaranteed way of getting our attention. An enormously effective,
safe and non-intrusive way we
can respond to pain is by applying Emotional Freedom Techniques (EFT). In fact, one of the
much-publicised benefits of EFT
is pain relief.
As an EFT Practitioner specialising in serious illness, I work with
people experiencing chronic
physical, emotional, or mental
pain on a daily basis. Indeed, in
2003 when wheelchair-bound
and seriously ill with Chronic Fatigue Syndrome (CFS), I
struggled with chronic pain too.
Hence this article is written from
both personal experience and
from observing my clients’ experiences.
Gary Craig, the founder of EFT
suggested: “The cause of all negative emotions is a disruption in the
Page 14
body’s energy system.” That is, a
thought or memory triggers a
disruption in the body’s energy
system and this is experienced
as psychological or physiological
pain. It would appear while experiencing or focusing on a specific problem, and tapping on the
meridians that carry the energy,
disruptions are cleared and normal function can resume. When
EFT is applied appropriately, a
cognitive shift takes place, which
frees us from our negative emotions, thoughts and beliefs, restoring health and wellbeing.
Our unresolved negative emotions contribute significantly to
most physical pains and diseases.
When we are unable (for whatever reason), to express emotions
such as anger, resentment and
grief, they are swallowed and re-
aunt to whom I was particularly
close. The subsequent symptoms
of extreme fatigue, joint and
muscle pain, brain fog, noise and
light sensitivities and digestive
disorders certainly attracted my
attention – my body was shouting
out to be heard.
Six months later when I was introduced to EFT, my practitioner was able to clear many stressful memories, which had led to
the hurt and resentment I was
holding on to. Very quickly, I
was able to review previously
bothersome memories with neutrality and acceptance: I was still
aware they had happened; only
my perspective had changed.
Simultaneously, I noticed that
certain symptoms were easing
or disappearing, specifically, my
joint and muscle pain, and the issues with my digestion and food
intolerances.
Unlike many forms of talk therapy, with EFT it is not necessary to
dig deeply and relive unpleasant
memories in detail. Rather, what
seems to occur is that once one
or two unpleasant memories are
cleared, other related memories
are collapsed without needing to
be worked on specifically.
pressed. They later show up in
the body as pain and illness.
At the time I became ill, I didn’t
know how to resolve the hurt and
resentment I was experiencing,
due to issues at work and in my
relationship. Plus, I was dealing
with the unexpected death of my
Peeling away the intricate layers
of chronic illness and pain can be
complex and delicate. There may
be literally hundreds of “unpleasant memories” to work through
which have resulted in repressed
emotions and subsequent illness.
Also, on a subconscious level, a
chronic illness or pain can serve a
person very well. Suddenly they
have a purpose. When someone
is seriously ill or suffering chron-
ic pain, there are fewer expectations put upon them, so they can
feel safer: they no longer have to
prove themselves, be successful
or “perfect”.
When I start to work with a client coping with chronic pain I
ask specific questions designed to
obtain some insightful clues as to
the root cause of the pain. One
such question is:
“What is the upside of holding on
to this pain/illness?”
Naturally, the first reaction is,
“There is no upside, I want to be
healthy!” but when the question
is reframed to suggest, “What
would be the downside to recovering?” the client tunes in to how
their life was prior to becoming
ill.
When I asked a client suffering
from Trigeminal Neuralgia (intense facial pain causing spasm)
this question recently in her first
private session, she answered, “If
I recovered, I’d have to be perfect again and I’d have to look after and help everyone.” It transpired that as one of six children
she had been expected to look
after her siblings because her
mother was quite ill for a period
of time. She had felt resentment
as a result. She had continued
this role of looking after everyone else when she married and
had a family of her own, always
putting herself second. Now, suffering from intense pain, she was
finally in a position to be looked
after and helped by others.
She focused on the resentment
and the memory of her childhood, and we applied EFT until
she no longer felt any emotional
intensity or response to the experience. At the end of the ses-
sion, she told me the desperation
she’d felt about her facial pain
was “lighter” and “didn’t seem to
matter as much now”. Of course,
there was still more work to be
done addressing her inability to
ask for what she needed (making her body ask for her) and in
organizing her life and relationships so that she wasn’t having to
‘give’ all the time, but could also
‘receive’.
Another question which offers
insight is:
“If there was a person or event in
your life which you’d just as soon
skip, who or what would it be?”
One client told me she would
never have taken that vacation
to Florida as a young woman,
because it had been the catalyst
for her health issues. Not long after returning, she was diagnosed
with CFS and later, multiple
chemical sensitivities and ulcerative colitis. She had repressed
emotions of anger and regret ever
since. Forty years later, she was
housebound and still seriously
ill. We used EFT on the vacation
memory. Not only were we able
to neutralise the negative beliefs
she’d felt about herself as a result
of the vacation, but she was able
to see new possibilities for her future. Since then, we have worked
together closely and now she can
tolerate more varied foods, is
able to leave the house regularly,
exercises, and has a part-time job
writing.
When someone is seriously
ill or suffering chronic pain,
there are fewer expectations
put upon them, so they can
feel safer: they no longer
have to prove themselves,
be successful or “perfect”.
Annabel Fisher is an Advanced
EFT Practitioner and Licensed
NLP Practitioner. She specialises in: coping with serious illness
and chronic pain; overcoming
stress and overwhelm; increasing self worth, confidence and
the motivation to recover; and
peak performance issues.
She sees clients in her private
practice and works over the
phone. Approximately 50% of
her clients are phone clients.
Call 604.514.5053
or visit
www.EFTHealingCentre.com
for a free 20 minute consultation.
Ultimately, if the right questions
are asked, we get to the root cause
quicker and get the answers we
need to heal the issue. Moreover,
if we are able to resolve the emotional reasons for physical illness
and chronic pain, surgery may
not be necessary.
Page 15
IS RAW MILK SAFE?
– look around you.
By Jini Patel Thompson
When the mass media attacks
raw milk in favor of pasteurized
milk it tends to focus primarily
on one issue: that of pathogenic
bacteria that potentially remain
in raw milk because the pathogens have not been killed via
pasteurization. It would take far
more than one article to properly
examine this issue, but I can give
you some quick highlights.
There are two books that deal
really well with this issue, plus
numerous free articles online
that you can access – I have listed
these at the end of this article.
If this is a concern for you and
something that would prevent
you from consuming raw milk,
then you need to do the research
necessary to make a properly informed decision. Getting all of
your information from sources
that are principally funded by
pharmaceuticals and agribusiness
(i.e., the mass media – newspaper, TV, etc.) is very unreliable.
If you rely on these sources of information to form your opinion,
all you’re doing is guaranteeing
that you remain as ill and pharmaceutically-dependent as the
rest of the general population
Page 16
Pasteurization is only necessary
when the milk comes from cows
that are ill, or, when the farmer
is not trained in hygienic milking and storage procedures. But
even then, I would argue that
pasteurization is still not the answer. Is a nutrient-depleted,
toxic food that leads to illness
over time (pasteurized milk),
preferable to a food infected with
pathogenic bacteria (tainted raw
milk)? Twelve or a dozen, if you
ask me.
There are many accounts, tracing back to the 1800’s, of how the
milk of cows kept in unnatural
conditions became tainted. This
led to the idea of pasteurization.
But the same truth remains now
as then: If your cows are healthy,
their milk will be healthy. Just
like a human mother who breastfeeds – the quality of breastmilk
is a direct result of the health of
the mother.
Mark McAfee is the founder of
Organic Pastures, a raw milk
dairy in California that has been
in operation since 2000. They
supply over 300 stores with a full
line of raw milk products and
their milk is tested for patho-
gens many times per month by
the State of California (CDFA).
The State has never found even
one pathogen in McAfee’s raw
milk products. In McAfee’s own
words:
“Dr. Caterina Berge, DVM and
PhD candidate at UC Davis,
tested our milk cows’ fresh manure
and did not find any human
pathogens. That’s right. . . no
Salmonella. She was able to show
that when antibiotics are not ever
used on the herd (as stipulated
in the organic standards) and
when cows are not stressed (grassfed and kept healthy) they simply
do not slough off pathogens in
their manure. The data collected
at Organic Pastures was quite
different from that found at other
dairies. The typical conventional
milk tank had either salmonella
or E. coli O157:H7 detected
about 30 percent of the time. In
comparison, Organic Pastures
has never had one pathogen—
ever.
To study this issue further,
Organic Pastures contracted with
BSK labs in Fresno to perform
multiple challenge and recovery
tests on our raw milk and raw
colostrum. When 7 logs (10
million counts) of pathogens were
added to one-milliliter samples
of organic raw milk they would
not grow. In fact they died off.
The salmonella was so badly
out-competed that it could not
be found less than 24 hours
later. The listeria drop was less
dramatic and was similiar to the
E. Coli O157:H7 samples that
were studied, but they also did not
grow and declined substantially
over time.
The lab concluded: ‘… organic
raw milk and colostrum do not
appear to support the growth of
pathogens…’
This begs the bigger question.
What is it that causes raw milk to
kill pathogens? Just in the last 24
months, the FDA has approved
lactoferrin as an approved
method of treatment for pathogen
reduction in beef slaughter plants.
Raw milk naturally has levels
of this enzyme-based pathogen
killer. Pasteurization inactivates
this and other enzymes that kill
pathogens. These enzymes include
lactoferrin, xanthine oxidase,
lactoperoxidase, lysozyme and
nisin. There are other interrelated
enzymes and beneficial bacteria
that also act on the pathogens
to inhibit their growth. All of
these systems are destroyed by
pasteurization. It is no wonder
that dairy plants that pasteurize
must be kept absolutely spotless.
There are no remaining safety
systems in the processed milk.
The dairy industry does not
understand what I have explained
here in detail. What the dairy
industry believes is that raw milk
contaminates pasteurized milk.
This is not the case. Pasteurized
milk kills the safety systems that
control pathogens in raw milk
and therefore permit unlimited
growth of dangerous bacteria if
present.”1
So now we know, if cows are kept
and raised in a healthy, natural
environment, their milk is perfectly healthy. If you’re still not
convinced, let’s look at the startling effects of consuming pasteurized milk vs. raw milk, as
Tom Cowan MD recounts here:
“Dr. Pottenger fed one group of
cats a diet consisting of raw milk,
raw meat and cod liver oil. Other
groups were given pasteurized
milk, evaporated milk or sweetened
condensed milk instead of raw
milk. The results were conclusive
and astounding. Those that ate
raw milk and raw meat did well
and lived long, happy, active lives
free of any signs of degenerative
disease. Those cats on pasteurized
milk suffered from acute illnesses
(vomiting,
diarrhea)
and
succumbed to every degenerative
disease now flourishing in our
population, even though they were
also getting raw meat and cod
liver oil. By the 3rd generation
a vast majority of the cats were
infertile and exhibited “antisocial” behavior — in short, they
were like modern Americans.
Since the 40’s the “qualities” of
milk have been extensively studied
to try to find an explanation for
these dramatic changes. Studies
have shown that before heating,
milk is a living food rich in
colloidal minerals and enzymes
necessary for the absorption and
utilization of the sugars, fats
and minerals in the milk. For
example, milk has an enzyme
called phosphatase that allows the
body to absorb the calcium from
the milk. Lactase is an enzyme
that allows for the digestion of
lactose.
Butterfat has a cortisone-like
factor which is heat sensitive
(destroyed by heat) that prevents
stiffness in the joints. Raw milk
contains beneficial bacteria as
well as lactic acids that allow these
beneficial bacteria to implant
in the intestines. All of these
qualities are destroyed during
pasteurization. Once heated, milk
becomes rotten, with precipitated
minerals that can’t be absorbed
(hence osteoporosis), with sugars
that can’t be digested (hence
allergies), and with fats that are
toxic.”2
Other health concerns that stop
people from drinking raw milk
are issues of lactose-intolerance
and the more obscure concern
that milk inhibits iron absorption, thus contributing to anemia.
However, as you can see from the
quotes below, both these issues
are only applicable to pasteurized milk consumption. Raw milk
naturally contains substances to
aid in both lactose digestion and
iron absorption –substances that
are killed by pasteurization.
There are numerous references
showing that raw milk consumption does not cause anemia.
Here’s just one of them:
“Pasteurization was also found
to affect the hematogenic and
growth-promoting properties of
the special milk (raw milk from
specially fed cows, whose milk did
not produce nutritional anemia—
whereas commercially pasteurized
milk did). . .”3
Mark McAfee (founder and owner of Organic Pastures dairy) also
has this to say regarding raw milk
and lactose-intolerance:
“Our products have what Mother
Nature intended, a diversity of
good bacteria and a wide range
Page 17
of essential enzymes including
lactase for lactose digestion and
phosphatase that is essential for
the utilization of calcium.
One reason raw milk is so much
easier to digest compared to
pasteurized milk is due to the
presence of lactase, the enzyme
that breaks down milk sugar and
which many humans are unable
to produce. The experts I have
spoken with deny the presence
of lactase in raw milk; however,
it is the friendly bacteria in raw
milk that facilitate the creation
of lactase in the intestine where
it is needed. That is why lactoseintolerant people can drink
raw milk without a problem.
Pasteurization kills these friendly
bacteria.”4
There are many naturopathic
physicians who are prescribing
raw milk for their patients with
Crohn’s, colitis and IBS because
it truly is a superfood with amazing healing and regenerative
abilities. However, as with any
Page 18
other food we consume, the cows
must live as nature intended:
pasture-fed with plenty of room
to roam, fresh air and sunshine –
in order to produce healthy, nutritious, pathogen-free milk. My
entire family (including children
aged 17 months, 4 and 7) drinks
raw milk from Jackie’s Jerseys in
Washington where their Jersey
cows are out on the pasture eating and living as nature intended.
For raw milk suppliers in your
area, go to: www.realmilk.com
If you’d like to explore this topic
further, two excellent books are:
! The Untold Story of Milk by
Ron Scmid, ND available at:
www.radiantlifecatalog.com
! The Raw Truth About Milk by
William Campbell Douglass
II, MD available at: www.
rhinopublish.com
For lots of excellent, detailed articles on the safety of raw milk,
go to: www.realmilk.com click
on ‘Site Map’, then ‘Safety’
Jini Patel Thompson is a natural
health writer and consumer advocate. She has had numerous
books published on natural healing for digestive diseases. Her
articles on natural health topics
have appeared in publications in
the U.S., Australia and U.K.
References
1. McAfee, Mark “The Safety of Raw Milk”
Letter to The Colorado Department of
Public Health, Denver, Colorado, May
19, 2004
2. Cowan, Tom, MD article “Raw Milk”
from:
http://www.realmilk.com/raw.
html
3. Krauss, W. E., Erb, J.H. and Washburn,
R. G., Studies on the nutritive value of
milk II. “The effect of pasteurization
on some of the nutritive properties of
milk,” Ohio Agricultural Experiment
Station Bulletin 518, page 11, January,
1933
4. McAfee, Mark “The Safety of Raw Milk”
Letter to The Colorado Department of
Public Health, Denver, Colorado, May
19, 2004
HEALING JOURNEYS
bring me to the hospital. Three
weeks later, I was sitting in the
Day Surgery Center, opposite
the gastroenterologist who’d
been recommended to me, being
handed a diagnosis of Crohn’s
Disease.
By Nicole Paull
It all began innocently enough
– a couple of loose bowel movements. I wasn’t worried. I figured it was a 24-hour thing and
that I’d soon be back to normal.
So began my journey into the
depths of Crohn’s Disease.
Days slipped into weeks and
weeks into months. I sometimes
had twelve bowel movements a
day, but clung to the desperate
hope that whatever was wrong
with me would right itself. I
started planning ahead if I had
to go out by not eating for several hours. The weight melted
off. I began waking up two or
three times each night for urgent bowel movements. If I had
to drive anywhere, I’d close my
eyes gratefully at every red light.
It became almost impossible to
concentrate through my mental
fog. Every time I turned around,
it seemed like there was something new happening to me to
dread. I was a shadow of who I
had been.
Finally, in pain and with a fever
of 103 degrees F, my resistance
worn down, I asked my sister-inlaw to babysit and my husband to
I was in shock. Of all the things it
could have been, this, I felt, was
the worst. A little girl I knew had
been diagnosed with it years before and I’d seen firsthand the
seemingly endless cycle of drugs
and surgery. At the time, I honestly felt that I’d have preferred a
diagnosis of cancer. I felt that my
body had betrayed me.
Well, I was determined that I
wasn’t going to go on that cycle. I
thought there had to be a better
way and I started searching.
I stumbled across Jini’s book on
an Internet search. I read her experience. I read Chapter One. I
read the Table of Contents. And
I felt the stirring of both recognition and hope. Here, I felt, were
answers that made sense, written by someone else who’d already been through the crucible
of what I was going through. I
held my breath, paid the $79.00
(which felt like a lot of money
at the time) and waited for the
book to arrive. When it did, I devoured it.
I followed the IBD Remission
Diet for six weeks and that gave
me a real jumpstart on my healing. I actually had energy again!
I followed Jini’s Wild Oregano Protocol, cycling between the various
phases as I felt necessary. I followed the Specific Carbohydrate
Diet for awhile until I asked myself one day, “Do I really think
grains contributed to my getting
ill?” The answer I came up with
was, “No”. I found the answer to
my grain dilemma when I learned
about the cookbook Nourishing Traditions on Jini’s forum at
and I began to enjoy eating bread
again. I gathered the courage to
contact EFT Master Rue Hass
and began sessions with her.
Through it all, my health continued to go up and down, although I never came anywhere
close to what I had experienced
prior to following the IBD Remission Diet. There was one occasion, when I had some mild
colonic bleeding (I’d never bled
before and that really scared
me), that I considered going on
drugs for awhile, but something
inside stopped me. When I really
went deep down inside, I still felt
a conviction that the path I was
on was ultimately going to lead to
success for me.
Today, almost a year and a half
later, at five-foot-six, I weigh a
healthy 132 lbs. I truly enjoy food
– even things like the occasional
chocolate bar and other foods
that for awhile I had to give up
entirely. I lead a full and active
life, in which my intestines no
longer play a dominant role.
Here’s one quote that really resonated with me from Listen to Your
Gut, at my first reading and later:
“If we listen to our insides, we will
also find that inner therapist who
says, ‘Pay attention! I’m going to
make you hurt a bit now so you
will wake up.’
Page 19
For this reason I sometimes call
pain and suffering ‘God’s reset
button’.
It is sometimes the only thing that
will make people change.”
-Dr. Bernie Seigel, MD
I believe that’s true and today, I
would say that Crohn’s Disease
is both the best and the worst
thing that ever happened to me.
Without the impetus it provided,
I may never have begun to heal
aspects of myself that I recognize
now as contributing factors to my
illness, but at the time saw merely as normal states of being and
thinking.
Here’s another quote I came
across recently from author Brian Tracy that I really like for the
encouragement it provides:
“If a hen, with a brain the size
of a pea, can discipline itself to
sit on an egg for twenty-one days
Page 20
without seeing any change at all,
then it is probably not too much
to ask you to persevere patiently
for the same period of time before
expecting to see any changes.
Patience in self-development is
the key.”
The advice I’d give to others at an
earlier stage of healing is to work
from the inside out. Think about
health. Why do you want to be
healthy? What will you do when
you’re well? Use tools like EFT
to deal with blocks you may have
to health and to stoke your own
inner furnace of desire and drive
to be well. Find everything you
can to feel good about now, even
before you’re physically well.
Read everything you can about
other people who’ve overcome
dis-ease to build your conviction
that what’s possible for them is
possible for you, too. Do all that,
and doing the physical things
necessary to restore health will
be a cinch. Be patient and persistent and I truly believe, as surely
as the sunrise follows the sunset,
that you will see improvements
in your health just as I have seen
in mine.
I would say that Crohn’s
Disease is both the best and
the worst thing that ever
happened to me.
Would you like to share
your Healing Journey story
in a future issue? We’d love
to hear from you!
Please email Danielle:
service@
HolisticHealthShoppe.com
if you’d like to write your
story for this column.
EATING WITH THE SEASONS
cycle repeats itself every year,
creating Mother Nature’s perfect
plan for nourishing each organ
of our body.
by Debbie Sarfati
We live in a culture where most
foods are available to us at any
time of the year. Go into your
local food store in the middle of
winter and you will probably find
strawberries, despite the fact that
they are able to grow in most climates for only a few months of
the year.
However, long ago the ancient
Chinese discovered that our internal organs respond in very
specific ways to seasonal changes
in the weather and diet. Our bodies function best when we eat like
our ancestors did, consuming
foods appropriate to the season.
In every season, particular foods
stimulate ki – or vital energy – to
flow through our organs. This
The
ancient
Chinese
discovered that our internal
organs respond in very
specific ways to seasonal
changes in the weather and
diet. Our bodies function
best when we eat like our
ancestors did, consuming
foods appropriate to the
season.
Although this concept may seem
new to some of you, it is something you know intuitively. Think
about the foods that you crave in
the warm summer months and
those you are craving now. Are
they the same? Probably not.
While fresh fruits, smoothies,
and salads may make your mouth
water in the summer, warming
soups and casseroles are more
likely what your body may be
starting to crave now.
Below are some of the ways your
cooking should change as you
adjust from the warmer to the
cooler months ahead:
Cooking Style: more heat; longer cooking time; more baking,
boiling, stews, soups, crock-pot
meals; less raw foods
Vegetables: rounder, denser,
compact veggies such as winter
squash (acorn, butternut, delicata, kabocha), potatoes, yams,
root vegetables (carrots, parsnips, beets, turnips); sturdy winter greens (kale, collards, chard);
less raw vegetables and vegetables juices
ger, garlic, cumin, cinnamon);
more vinegar (balsamic, rice, apple cider, plum)
Fruits: only what is in season,
possibly cooked (apples, pears,
cranberries, pomegranate); less
fruit juices
Not only does eating seasonally
subtly connect you to your surroundings, it can give your organs a boost and help your body
to function better. If you are not
sure what’s in season where you
live, visit your local farmer’s market to see what fresh produce is
being offered. If you cannot shop
at a farmers market in the winter, start by looking for some of
the seasonal fruits and vegetables
listed above.
Debbie Sarfati is a Certified Holistic Health Counselor and the
owner of Whole Nourishment
in Boulder, CO. Debbie works
with clients around the country
to create customized nutrition
programs that improve diet, enhance wellness, and eliminate
health problems. Call 303-9381468 or visit her website, www.
wholenourishment.com
Grains: warming grains such as
sweet or short grain rice, buckwheat, oatmeal, and millet
Beans: larger beans that require
a longer cooking time such as
chickpeas, black beans, aduki
beans, pinto beans
Seasonings: more oils (olive,
sesame, ghee); darker miso (red,
brown rice); warming spices (gin-
Page 21
Recipes By Debbie Sarfati
Carrot Parsnip Soup
Ingredients:
2 Tbsp. olive oil
1 medium yellow onion, chopped
4-5 medium carrots, peeled and coarsely chopped
4-5 medium parsnips, peeled and coarsely chopped
4 cups organic chicken broth
1 1/2 cups filtered water
1/4 tsp. pepper, or to taste
1/4 tsp. salt, or to taste
Optional:
!
!
!
!
!
!
!
!
! 1 additional parsnip, peeled, sliced into 1/4 inch rounds
! 1 additional Tbsp of olive oil
Method:
! In a large stock pot, sauté the onion, carrots, and parsnips in olive oil until browned and slightly ten-
der.
! Add the broth, water, salt and pepper and allow everything to simmer until all the vegetables are soft.
! Transfer everything to a food processor or blender and puree until creamy.
Optional: In a large sauté pan, add the olive oil and sliced parsnips and pan fry (on both sides) until crispy.
Add them to the soup for their flavor and texture.
Veggie Stuffed Squash
Ingredients:
2 small winter squash—acorn, delicata, butternut, etc.
2 tsp. ghee or olive oil
1 small bunch rainbow chard, washed and cut into small pieces
2 Tbsp. dried cranberries
2 Tbsp. slivered almonds
1 Tbsp. coconut flakes
1/8 tsp. ground cinnamon
pinch ground fennel
pinch salt
Method:
!
!
!
!
!
!
!
!
!
! Preheat the oven to 400 degrees.
! Cut the squash in half lengthwise and de-seed. Place in a lightly oiled glass baking dish (flesh side down,
skin side up) and cook for about 40 minutes, or until soft and tender.
! About 10 minutes before the squash is done cooking, start the veggie stuffing.
! In a large pan, sauté the chard in the ghee or oil until soft. Add the cranberries, almonds, coconut, cin-
namon, fennel and salt and combine well.
! Once you remove the squash from the oven, turn it flesh side up and add the veggie mixture into the
cavity of the squash (each of the 4 halves). Serve immediately.
Page 22
Editor: Jini Patel Thompson
Columnists:
Caroline Dean MD ND
Tom Robinson, M.A. Life Coach
Annabel Fisher, EFT-Advanced
Lisa Marie Battacharya, R.H.N.
November/December 2007 Issue
© 2007 Holistic Health Shoppe Inc.
!"
All Rights Reserved
No part of this Infoletter may be reproduced by any mechanical, photographic, or electronic process,
or in the form of a digital recording, nor may it be stored in a retrieval system, transmitted, or
otherwise copied for public or private use without written permission of the publisher.
Disclaimer
The information in this publication is not intended to be used for the purpose of diagnosing or curing/
healing any ailment and much of it is experimental in nature. This publication is also not intended to
take the place of any medical doctor’s advice or treatment. Any action, or inaction taken as a result
of the information in this publication, is entirely at your own risk and liability. If you do not wish to be
bound by this disclaimer, you may return the publication at any time for a full refund.
!"
Published: bi-monthly by JPT Wellness Circle,
a division of Holistic Health Shoppe Inc.
www.jptwellnesscircle.com
Contact: [email protected]
Page 23

Good Health Is Real Wealth!

Transcription

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