KNOW WHAT YOU`RE DRINKING 9 HANGOVER REMEDIES

JUNE 2015 | VOL 3
DRINK SMARTER ISSUE
[SPECIAL FEATURE]
A YEAR OF NOT DRINKING
BY SHEREE CLARK
KNOW WHAT
YOU’RE DRINKING
9 HANGOVER
REMEDIES
1
FROM THE PUBLISHER
THAT’S Forkin’ AMAZING!
Hello and welcome!
Summer is upon us, which means lots of backyard barbecues,
block parties, weddings and social gatherings. Along with all those
festivities there is also usually a fair amount of alcohol served. Booze
is so intertwined in our culture it’s hard to avoid imbibing every now
and again. But do you know what’s in really in your drink? In this
issue, we offer lots of helpful tipple tips, no matter how much or
how little you hit the hooch. No judgments here, we promise. In fact,
on page 12, I will give you my own personal account of the last 12
months—which I have spent 100% alcohol free!
On the flip side, our new editor Ashley Smith is a college student and
concedes that she has woken up at least a couple of times in the last
year to face post-party trauma. On page 7 she gives us her best tips
for damage control. In an effort to help you head off the brown bottle
flu, on page 4 we suggest some ways to upgrade your wine, cocktail
or beer choice. And in the recipes section on page 8, you’ll find a
tasty Hangover Helper Smoothie to help you get through the dreaded
morning after.
Are you worried that your drinking—or that of someone you care
about—is an issue? If so, you’re not alone. In the Speed Bumps
section on page 10, we answer a question about where to turn for
help. There is so much to cover in this issue that we’ve added extra
pages to fit it all in. Please share what you think of this approach,
as well as our choice of content. Is alcohol an appropriate topic for
this publication? Are there other things you hope to read about? Your
feedback will affect future editorial decisions. Drop us a line at
[email protected]. Cheers!
May all your forks in the road be healthy,
Sheree Clark
2
IN THIS ISSUE
CHEERS:
BETTER ALCOHOL CHOICES
— PAGE 4 —
9 WAYS
TO BEAT A HANGOVER
— PAGE 7 —
FORK IT OVER:
RECIPES
— PAGE 8 —
CALENDAR OF EVENTS
— PAGE 9 —
SPEED BUMPS:
Q+A
— PAGE 10 —
WHAT’S NEW
— PAGE 12 —
THAT’S FORKIN’ AMAZING!
JUNE 2015
PUBLISHER
Sheree Clark
CONTRIBUTOR
Ashley Smith
CREATIVE
Cooper Smith & Co.
www.coopersmithco.com
That’s Forkin’ Amazing! is published by
Fork in the Road, Des Moines, Iowa
[email protected] // (515) 249-2992
Please remember your health is your own responsibility. Nothing
contained in this publication is to be construed as medical advice.
This information is not meant to replace the guidance offered by your
health practitioner.
Feel free to share our content in your ezine or website!
We’re happy to spread the love as long as you include the following
with our information you’re sharing:
Sheree Clark is a leader in holistic living. Her monthly ezine, That’s
Forkin’ Amazing!, is part of her health and nutrition counseling
business. She also hosts a weekly television show, Fork in the Road
with Sheree Clark. Learn more at www.fork-road.com.
© Fork in the Road and Sheree Clark, 2015.
3
HERE’S TO BETTER
ALCOHOL CHOICES
There is significant evidence that
alcohol use causes harm to brain
cells. So, if a tenet of a healthy
lifestyle is the avoidance of toxins,
can you justify drinking alcoholic
beverages? The answer may not be
a simple yes or no. Just as with food
choices, there is a continuum of
options. Let’s belly up to the bar and
take a look at some ways you can
upgrade your wine, cocktail or beer.
Wine
A communal drink, wine has been
used since the earliest celebrations
of the Eucharist or Lord’s Supper.
In modern times, wine is seen as a
companion to good food, and to many
people it represents both relaxation
and sensory pleasure. Wine is thought
to act as an anticoagulant, meaning
it eases blood flow and helps prevent
clotting. It’s reputed to boost HDL
or “good” cholesterol, and it may aid
mental alertness into old age.
Of course, all these benefits only
come with moderate consumption.
Excessive amounts of wine increase
the likelihood of many health
problems—including the ones it
is alleged to prevent.
Many European wines are made
from certified organic grapes, but
the USDA doesn’t recognize
overseas certification.
Many of us have committed the
“Dirty Dozen” (12 of the most
heavily sprayed conventional crops)
to memory and work to avoid them.
One of these unclean 12 is the
grape. The majority of vineyards
in the United States use chemical
fertilizers, pesticides, fungicides and
herbicides. The thin skin of the grape
does not offer much protection from
the 35 different pesticides used as a
standard in conventional vineyards.
A number of these chemicals are
suspected carcinogens.
For many adults, alcohol it is a part of everyday life. But—if you do opt to drink
—do you actually know what you’re consuming? Are some choices better than
others? Here are things to consider as you make your selections.
4
| www.fork-road.com
Slainte
Coming clean(er)
There are several ways to select wine
with fewer toxins. Look for these
indicators on the label.
100% Organic wine is allowed to
carry the United States Department
of Agriculture (USDA) seal, which
indicates that the wine has been
monitored throughout the production
process, and is made from 100%
organically grown ingredients. No
pesticides, fungicides, herbicides or
chemical fertilizers are allowed on
the vines or in the soil.
Organic wine can also bear the
USDA organic seal and indicates
the wine has 95% organically grown
ingredients. Both “100% Organic”
and “Organic” can contain only
naturally occurring sulfites, in less
than 100 parts per million.
Made with organic grapes means the
wine contains at least 70% organic
ingredients. It may also contain
artificial sulfites. It does not qualify
for the USDA organic seal.
Spirits
Distilled beverages that have at least
20% alcohol by volume and contain
no added sugar are called spirits.
Popular spirits include bourbon,
brandy, gin, rum, tequila, vodka and
whiskey. Purported health benefits of
liquor include better cardiovascular
health and the increase of HDL.
Vodka also possesses antiseptic and
anti-bacterial qualities, helps in
disinfecting wounds and works as an
effective cleaning agent in the home.
While all distilled spirits are clear
when collected from their stills,
letting the alcohol mature in wooden
casks gives darker spirits their
signature hue. The process also
imparts flavor and a range of
Order your drink “neat” or “on
the rocks.” When no sugary mixers
are added, a major source of
calories is eliminated.
substances, known as congeners
that give alcoholic beverages
their flavor. They are, essentially,
impurities. Some types of congeners
our bodies can’t actually process
and will treat as a poison; the
more congeners, the more likely a
hangover will result.
Let’s be clear
Generally, the less flavored an
alcoholic beverage is, the less fusel
oils (a specific type of congener) that
it has. Fusel oils contribute to alcohol
hangovers. Clear liquors like vodka,
for example, contain fewer impurities
and have little taste. Spirits such as
bourbon and dark rum have fuller
flavors and more congeners.
Each time a batch goes through the
distilling process, more and more
congeners and impurities
are removed. That’s why “cheap
booze” is often said to be more
hangover producing; it typically
has been distilled fewer times.
Organic spirits are available, so it’s
now possible to have your favorite
cocktail made with environmentally
sensitive ingredients (although
often at a premium price). Labeling
regulations for organic distilled
spirits are similar to those outlined
for organic wine.
While all spirits are carb-, sugar-,
and fat-free, some drink choices
are more caloric than are others:
The higher the alcohol content,
the more calories. But you’ll also
want to take into account what
else is in your glass. Mixers can be
loaded with sugar, such as soda or
even tonic water. Twelve ounces of
tonic contains 132 calories and a
whopping 32 grams of sugar—
about the same as a soda. Opt
instead for a vodka and seltzer.
5
Beer
Beer is one of the oldest beverages
known to man. European monks
originally brewed beer as a way to
receive nourishment during religious
fasts. Beer has B vitamins and
significant amounts of magnesium
and potassium. Moderate beer
consumption has been said to help
protect against heart disease and
lower the risk of hypertension.
DRINK YOUR MEDICINE?
When the ad slogan
“Guinness is good for you”
was introduced in 1929, it
became the foundation for
the beer brand for another
four decades—until the
advertising environment
became a bit more
regulated. Up until that
point, even many doctors
believed Guinness had
medicinal properties. In
fact, mothers admitted to
Irish hospitals in the 1950s
were given Guinness after
delivery, because of the high
iron content.
Sometimes called “liquid bread,”
beer is commonly made from barley,
wheat, rye and oats. People who
have intolerance to gluten often
react to proteins in the grains
commonly used to make beer.
Gluten-free beers are available
which are brewed mainly from
cereals such as buckwheat, corn,
millet, rice and sorghum, which
do not contain gluten.
Beer and a shot
The ingredients in beer are not
required by law to be listed on the
label, and manufacturers are not
obligated to disclose the ingredients.
Beer sold in the USA can, and
often does, contain such unsavory
elements as:
• Monosodium glutamate (MSG)
• High fructose corn syrup
• Propylene glycol (also found
in anti-freeze)
• GMO sugars
• Sulfites and preservatives linked to
allergies and asthma
• Food dyes made from petroleum,
which have been linked to allergies,
asthma and hyperactivity
• BPA (Bisphenol A is a component
in many can liners and it may
leach into the beer)
While organic domestic beer exists, it
is not always easy to come by. On the
upside, a larger market share is being
taken over by craft breweries. Many
unpasteurized, locally brewed craft
beers contain complex carbohydrates
and probiotics. Look for products that
are unfiltered, unpasteurized and
are made without preservatives, corn
syrup or sweeteners.
Non-alcoholic beer usually contains
less than 0.5% of alcohol and is
intended for people who desire a
product with little or no alcohol.
Ways TO BEAT A HANGOVER
Lying in bed with the
cocktail flu is the last thing
you want to do with a
precious weekend day.
Follow these tips, and
maybe that doesn’t
need to be an option.
PREVENTATIVE
Of course the best prevention of
all is to avoid being over served to
begin with, but here are a few other
things you can do ahead of time.
[1] PRICKLY PEAR EXTRACT
The fruit of the prickly pear cactus
has some general health benefits
and can also help head off common
hangover symptoms like dry mouth
and nausea. For best results, take a
supplement with prickly pear extract
five hours before your first alcoholic
beverage.
[2] ALTERNATE COCKTAILS
WITH WATER
Alcohol is a diuretic, and
dehydration is a major cause
of headaches. Watching how
much alcohol you consume, and
alternating water with your cocktails,
can be important steps in heading
off headache pain.
[3] EAT BEFORE YOU DRINK
Drinking on an empty stomach
is never a good idea. But that
doesn’t mean you should load up
on greasy, fatty foods; instead,
eat slow-releasing carbohydrates
like brown rice, quinoa, and
non-starchy vegetables.
ONGOING
[7] PEPPERMINT
Keeping your liver in tip-top
shape is important—whether you
choose to drink or not—and these
supplements are great to add
to your daily routine.
Drink peppermint tea to ease stomach
pain and nausea. Rub a few drops of
essential oil on your temples to stop
a headache or press a few drops into
the roof of your mouth to lessen
mental fuzziness.
[4] MILK THISTLE
Milk thistle has been used for over
2000 years to prevent liver damage.
The flowering herb can be ingested
as a tea, tincture or supplement.
Avoid milk thistle if you have
sensitivities to daisies, artichokes,
common thistle and kiwi, as it is
part of the same plant family.
[5] TURMERIC
Known for preventing toxic damage
to the liver, turmeric is said to even
regenerate damaged liver cells.
(You should not take turmeric
if you are currently taking bloodsugar-lowering medications.)
[6] MAGNESIUM
People who suffer from cirrhosis
or fatty liver syndrome—whether
induced by alcohol or not—often
have low magnesium levels. Excessive
alcohol can further reduce magnesium
and other minerals. Supplementing
with magnesium and taking regular
Epsom salt baths can help.
[8] BANANAS, KIWI, SPINACH
AND HONEY
Alcohol intake depletes important
electrolytes, which leaves you
dehydrated the morning after. One of
those electrolytes is potassium, and
bananas, kiwi, spinach and honey are
just a few potassium-packed foods.
(Hmmm...sounds like an ingredient
list for a pretty tasty smoothie.)
[9] WHITE WILLOW BARK
Also known as “nature’s aspirin,”
white willow bark contains salicin, an
anti-inflammatory similar to aspirin.
You can ingest white willow bark—as
people have done for thousands of
years—or apply it topically to the back
of the neck and temples via a cream.
The use of herbs does not replace traditional medical
treatment. It is important to consult your doctor
before taking any herbal supplements.
AFTER THE FACT
So you fell off the wagon and it
ran over you (or you got hit by
the Budweiser truck)…these
natural remedies may undo
some of the damage.
7
IT OVER
Do you have a fun, fabulous, original recipe you’d be
willing to share? If so, please send your favorites to
[email protected]. Preference will be given to vegetarian,
low-glycemic, wheat-and dairy-free concoctions.
HANGOVER HELPER SMOOTHIE
Good for you, even if you did not overindulge!
Yield: 2 servings
LEMON GINGER TEA
This crisp drink can be served hot or cold.
Yield: 4 servings
Equipment
Blender
Ingredients
Ingredients
4 cups boiling water
2” piece ginger root, peeled and julienne sliced
1
lemon, sliced
Remove water from heat and add ginger and lemon to the
hot water. Allow to steep, covered, for about 20 minutes.
Strain. Add honey to taste.
Serve hot or cold.
1 cup cold herbal tea (try dandelion
or milk thistle to help liver)
1
small cucumber
1-2 cups
spinach or Swiss chard
1
avocado
3 tablespoons lemon juice
1 1/2 cups frozen mango
1
banana, frozen
1 tablespoon
raw honey
2 teaspoons coconut oil, softened
1” piece of ginger, peeled
1/4 teaspoon cinnamon
Pinch unrefined salt
Blend on high until smooth.
WHITE WINE DRESSING
Make this dressing the day before you plan to serve it, to
allow flavors to merge.
Yield: 3-4 servings
Ingredients
1/2 cup 1 teaspoon
1 1 1/4 teaspoon Pinch dry white wine
lemon juice
clove garlic, finely minced
shallot, peeled and finely chopped
coconut sugar
unrefined salt
Put all the ingredients into a glass jar with a fitted lid and
shake well. Refrigerate until serving.
8
CALENDAR OF EVENTS
JUNE
JULY
WEDNESDAY, JUNE 24
6:00 – 7:30 P.M.
Plant-powered Nutrition
THURSDAY, JULY 9
12:00 – 1:30 P.M.
Soothe Your Soul
Greater Des Moines Botanical Garden
909 Robert D. Ray Drive
Des Moines, Iowa
Holistic Wellness Center
8450 Hickman Road
Clive, Iowa
Like to garden? Love to eat? Join Holistic
Health and Nutrition Expert Sheree Clark,
for this plant-a-licious workshop on how
to make the most of your garden’s bounty.
You’ll not only grow your culinary expertise,
you’ll also learn how to make easy and
mouthwatering plant-based recipes that
will help your health and vitality blossom!
The third in a series of quarterly luncheons,
this session focuses on cooling off
emotions/anger, blister and sunburn care
and proper hydration. Co-presented by
Sheree Clark and Joann Tully.
For Information: (515) 323-6290
To register:
www.dmbotanicalgarden.com
Cost: $25
For Information: (515) 323-6290
To register: www.meetup.com/RawFoodDSM
Cost: $25
(healthy food included!)
ON-GOING
TIP
Sheree is currently leading a series
of private small groups. Joining a
small group offers an affordable
way to receive instruction, while
simultaneously enjoying the support
of like-minded others. Several of
Sheree’s individual clients also belong
to one of the weekly groups…yes,
they’re that much fun!
WANT MORE? FOR FREE?
Whether you’re interested in
individual or group support,
contact Sheree directly at
[email protected] or
by calling (515) 249-2992.
There are a number of ways to stay
connected with Fork in the Road
and lots of free content. Please
join us from the comfort of your
own home at:
youtube.com/shereeclarkforkroad
facebook.com/ForkRoad
instagram.com/forkintheroadiowa
meetup.com/rawfooddsm
We are continually adding new classes, workshops and events to the schedule. Go to our
website calendar for the latest additions and more details. And if you join the MeetUp group,
you’ll automatically receive notifications when new events are announced!
9
Stumped about an ingredient or recipe? Got a health query?
Here’s your chance to ask Sheree your most compelling questions!
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Q How do I avoid sulfites in wine?
A There are actually two kinds of sulfites:
Those that are added in order to
preserve the wine and those occurring
naturally as a byproduct of the
fermentation process.
Sulfur Dioxide (SO ) has been used
2
for at least 200 years to prevent wine
spoilage. It’s used to keep your bottle
of wine—whether you paid $5, $25 or
$50 for it—from tasting like vinegar
when it’s opened. Sulfur dioxide is
responsible for the words “contains
sulfites” found on wine labels. The
biggest complaint about added sulfites
is that they cause headaches. This
seems especially true in cheap wine,
which may contain higher amounts of
the offending additive.
Even if no sulfur dioxide is added to
the wine, fermenting yeast produces
SO2. As a result, while organic wine
may be lower in sulfites, it is unusual
for a wine to be completely free of
sulfur dioxide. New wine making
techniques and the introduction of the
screw cap (which requires less sulfites
be used than with cork stoppers) is
good news for wine drinkers.
Please remember that your health is your own responsibility.
Nothing here is to be construed as medical advice.
This information is not meant to replace the guidance
offered by your health practitioner.
10
WHAT’S NEW
SHEREE’S FARMERS’
MARKET TIPS INCLUDED
IN MAGAZINE
Blue magazine is a quarterly
publication for members of
Wellmark—an independent licensee
of the Blue Cross & Blue Shield
Association. In an article titled
“Fresh From the Farmers’ Market”
in the Spring/Summer 2015 issue,
Sheree explains how to embrace the
joys of fresh local produce. Wellmark
and its subsidiaries provide health
coverage to more than two million
members in Iowa and South Dakota.
More health tips and previous
issues of Blue can be found at
wellmark.com/blue.
TAKE HOME A
BLUE RIBBON!
SEE SHEREE LIVE EVERY
THURSDAY ON KCWI!
Each Thursday morning, Sheree
joins the team on KCWI on Great
Day LIVE, the four-hour live morning
show airing weekdays from 6:00
until 10:00 a.m., on Channel 23 in
Central Iowa. Sheree unites with
hosts Lou Sipolt, Jackie Schmillen
and Jason Parkin at 9:10 a.m. to
share healthy lifestyle tips. Be sure
to watch!
Have a tasty, creative, vegetarian
dish you’d like to share with
Iowa? Fork in the Road is again
sponsoring a Raw Food Division
as a part of the 2015 Iowa State
Fair food competition. The three
raw vegan categories are: entrée,
dessert and miscellaneous.
First
place will win cash and a healthy
gift basket. Entry deadline is July 1.
For more information, visit the Iowa
State Fair website or email Sheree
at [email protected].
Can’t tune in during the weekday?
No worries! The Fork in the Road
YouTube channel gives you instant
access to all of Sheree’s Great Day
Live segments and more! If you
“subscribe” you will be notified
of new content as it is posted.
ARE YOU AT A PERSONAL FORK IN THE ROAD?
Are you ready to commit—or recommit—yourself, your body and your
life to a transformation toward better heath?
Sheree Clark and Fork in the Road are based in Des Moines, Iowa, but our clients span
the country. Sheree draws on many years of personal experience (not all of it fun or
easy!), as well as constant and ongoing training. She has figured out one of the most
important keys to success: Getting healthy is a whole person journey. The first step
is a caring, compassionate, no-pressure assessment. Call (515) 249-2992 or
email [email protected].
11
PROOF:
Reflections on a year without drinking
Sheree gives us some personal
reflections about her decision
to take a break from drinking
alcohol. We invite comments as
well as your own insights and
stories. Would you like to see
more articles like this in future
issues? — Editor
Alcohol is a ubiquitous part of modern
life. We toast the bride, ring in the
New Year and celebrate communion
by partaking in alcoholic beverages.
If you’ve ever vowed to hop on the
wagon—for the week, a month or even
for just for one day—you’re not alone.
The National Institute on Alcohol
Abuse and Alcoholism estimates that
over 30% of adults in the U.S. did
not drink alcohol last year.
So, whether a break from alcohol is
your New Year’s resolution, a mandate
from a partner or the result of a
DUI, the feelings you experience will
probably run the gamut. You can
12
expect to feel alternately anxious,
excited, resigned, deprived, smug,
bored, elated and more. Believe me,
I know.
it off. Just for a week, I said. Make
it through a weekend, I told myself.
Then, I would be back to normal. I
just needed a breather.
IT STARTED INNOCENTLY ENOUGH
But something happened. After a few
days of not having drinks after work, I
realized that feeling tired and bloated
were just the surface conditions of
over-indulging. I also had developed
some bad habits: I was using alcohol
to numb-out, and to “take the edge
off” of just about every activity where
it would be considered acceptable.
I was getting less done. My yoga
practice had reached a plateau. I was
settling for “good enough” in a lot of
ways. And I didn’t like it. So, I moved
the finish line: I’d go alcohol-free for
thirty days: until July 24.
My most recent cocktail was June
23, 2014. My goal was a simple
one: take the week off from booze. I
had been “celebrating” the second
season of my television show Fork
in the Road with Sheree Clark,
since before our June first premiere
and I had noticed the toll that my
merriment was taking. I felt tired.
Looked bloated. Slept like shit.
The truth is my alcohol consumption
had been steadily climbing over the
last couple of years. Once I left my
former career behind—the one that
demanded that I fly over 100,000
miles a year for business—I had
more time for socializing. I could
accept more dinner party invitations
and say yes to more social events.
I no longer had to be up to catch
5:50 a.m. flights to Chicago. And
now that my career
involved food, it
also involved…
wine! Little by
little, I realized, I
had begun to drink
wine nearly every
day. Yes, it was
mostly organic.
Yes, I balanced
with my healthy
eating habits. Still,
I was starting to
feel out of control.
I needed to knock
MAKING SUBSTITUTIONS
When I look back at my journal from
that time, I am amazed I made it
through that first month. I’m a little
embarrassed to admit that the change
was not easy for me. I wrote about
feeling depressed and anxious, and
how I was having trouble falling
asleep. I felt awkward at certain social
events (they’re all about the drink,
have you ever noticed?). I deliberately
arrived late for a few get-togethers,
just to avoid the cocktail hour.
I knew that the best way to break a
habit is to replace it with a different
one, so I started doing new things,
including a daily morning meditation
and writing in my long-neglected
journal. I revisited counseling. I
participated in (and also led) several
group experiences. None of these
activities was specifically alcohol—or
abstinence—related. They were just
things I did in the name of personal
growth. And being sober, I think,
made the effects more pronounced
and more rapid.
So when July 24 rolled around I was
faced with a decision: do I resume
drinking, or don’t I? After a month of
abstinence, things had settled into a
new normal. I didn’t think, “I’d love
a glass of wine” so often anymore.
I had figured out how to navigate
social situations, either by simply
not calling attention to my choice, or
by faking it, depending on whom I
was with. (Faking it meant I walked
around with the same glass of wine as
a prop the entire evening.) My sleep
had become more refreshing. My
yoga stretches deeper. I liked where I
was headed. So…the new finish line
was December 24. Yes, I thought:
Christmas Eve, how perfect!
WHERE DOES THE TIME GO?
On the morning of Christmas Eve I
received word that the presenting
sponsor for the third season of my
TV show had been deemed insolvent.
The show’s third season would be
delayed or possibly even cancelled.
And so I had the perfect storm: I had
crossed the six-month finish line, it
was a holiday and I had every good
reason to drown my sorrows.
Which is precisely why I didn’t.
Now, as I write this I am practically
moments away from the one-year
mark. I don’t know what will come
next and the best part is that it
doesn’t even matter anymore. I could
never, ever have imagined saying
that last summer. What I also could
not have anticipated is the reaction I
have received from others. Responses
from people upon discovering that I
am alcohol free have ranged from a
curiosity bordering on fascination
to being practically shunned.
(Please remember, when you
run into someone like me who is
abstaining, whether temporarily
or for the long-term, that it’s not a
commentary on your drinking and
nobody is trying to ruin anyone’s
fun!) But most people—especially
my partying friends—are
intrigued. Many feel they “should
take a break” but they don’t know
how, or are afraid to try. Some
of them look to me, hoping to
summon the courage to move
forward into unfamiliar terrain.
If you’re one of those who are
evaluating your relationship with
alcohol, it is no coincidence
you are reading this. I don’t
have answers for you (I barely
have them for me!). But I can
tell you this: there are scores of
ways to quit drinking, if that is
what you want to do, and there is
no single right way. In my case,
I do believe that thinking about
“never” drinking again would have
gotten me stuck. In the early days
of abstinence, everything was already
hard, so the idea of never was just
too much. Today I can entertain the
thought that I never need to drink
again. But that may change. I can tell
you this much: in the past year I have
never once gotten up for my 5:00 a.m.
yoga class and thought “Damn, I wish
I’d had a few drinks last night.”
13
I’ve drank to your health in taverns,
I’ve drank to your health in my home,
I’ve drank to your health so damn many times,
I believe I’ve ruined my own!
— AN IRISH TOAST
Sheree Clark |
Holistic Health and Nutrition Expert
(515) 249-2992 | [email protected] | fork-road.com