I have a quick little story that I want to share with you…

and then I want to gift you with something special, if you’ll receive my gift…

Not so long ago, this life was very different, I was 55 years old and single. My ex decided to run off and marry someone else.

And because I had my healthy lifestyle, diet, and my health coaching and nutritional chef business, I didn’t crumble when my romantic life fell apart.

I kept going and there’s ONE thing that helped me triumph was helping people build their healthy life.

I was getting $200 an hour + and this is coming from a girl that used to be completely INTIMIDATED by business, public speaking, and sales.

Now I want to give back and gift you with a rare opportunity to help solve any of your health problems, if you’re open.

My “Taking Control Of My Health” training has never been made available before except to clients who pay us $1K+ to work with me.

I’ve decided to do something I have NEVER done before and offer it to you for only $247 for a very LIMITED time.

This is your opportunity to get access to my:

“Taking Control Of My Health!”
The Organic Healthy Life Method for just $247!

Here’s a link with all the details. You can secure your spot on this page >> CLICK HERE

This training will help you get a handle on what is truly healthy to have in your eating plan (especially if you’ve never done it before, or eating differently or making your own food makes you nervous).

Here’s what’s you’ll get:

I’m going to do three LIVE TRAININGS with Q&A at the end.

You will learn how to stock your pantry, choose the healthiest foods, and I’m even going to give you grocery lists!

I know you’ve been trying so hard to be fit, eat healthy, lose weight, and feel better.
My Organic Healthy Life method is the game changer for you!

I have clients right now, that have gone from beginners with challenging health situations to:
– having more energy
– getting off the weight-loss roller coaster
– reducing stress and sleeping better
and most of all loving their lives because of how amazing they feel.What I’m going to teach you is usually only reserved for my high ticket clients, which is why I’m excited to share this one-time opportunity with you.

Yes, I have clients doing this right now.

#2 This offer is super affordable too.

On the LIVE trainings I’m going to teach you ways to overcome:

Sleep disorders – insomnia
Getting Rid Of Stubborn Fat
Stress Relief
Boost Energy
Eliminate Brain Fog
Depression
Heart Disease
Diabetes
Autoimmune

Sign up today for only $247: >> CLICK HERE

The live sessions are Tuesday evenings on May 21, May 28, June 4, at 5 PM Mountain Time,

which is: 4 PM Pacific Time, 6 PM Central Time, and 7 PM Eastern Time.

All Live classes will be available to you, even if you are not available at the specific time, to download and watch as many times as you wish in the future!

Hurry! Register Today, So We can Start Your Health Journey Together!

This is a limited time offer. It will never be offered at this low price again!

Blessings,

Nancy

PS: Many of my clients, like Mark, went from overworked, stressed, with extreme health challenges to feeling better, having more energy, and taking control of their life. Click here to view his testimony.

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The supplement’s link is:  https://nancyaddison.lifevantage.com

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Our mindset is vitally important in this endeavor. What we choose to think about is a choice, but oftentimes our mind goes to a default program created from our past experiences. When we allow our mind to go back to past situations, the emotions from those experiences, good or bad, come rushing back to us. They keep us in the past, and prevent us from truly experiencing the present moment in its fullness.

How do we know what our default program is? One way to know this, is to start to notice what our mind drifts to when we are not doing a task.  What thought comes up in our mind? That is the default place our mind goes to when it is free to pull up anything it chooses.

When we have a thought (any thought), it carries energy with it and creates pathways in the brain. The more we think about a subject, the stronger that path in the brain becomes.

If we are thinking about past hurts or traumas, then the path can become very strong and quite literally start pulling our mind back to those thoughts, simply because it has created such a strong connection.

To get off the old worn pathway of thoughts and create new more joyful ones, we quite literally have to recognize that our mind is doing this.  We must choose to release those old (sometimes negative) thoughts, and refuse to allow them into our present moment and state of mind. In this way, we nurture ourselves by taking a new path, and avoid the continuation of thoughts and emotions from the past that no longer serve us or improve our lives.

Consciously choosing a new, positive, and more present time, thought, and focus can help move our mind away from our old patterns. Each morning, as we awaken, we should choose how to approach that day. We should choose to do it with a cheerful, grateful heart, thankful for all of our blessings. This is a state of being that is positive, and brings forth joy in our lives and the lives of everyone around us.

There are times when we may need to change what we are doing to create a new, higher energy feeling and shift our state of mind.  We can take a walk outside, or listen to uplifting music. When we do this, we start creating a higher vibration and get our mind on the present moment.  We are making new pathways in our brain that will start to offset the old patterns, by creating newer, stronger, and more positive connections.

It is a choice. It may not always seem easy, but if we concentrate and focus on doing this, it will get easier. Any time we start to do something new, we are creating change. Going for positive change and focusing on positive, present day moments can be a powerful way to create true peace in our hearts.  This can help manifest new possibilities for happiness, and unexpected miracles to occur.

Whenever fear or doubt come into our mind or heart, it automatically lowers our vibration and becomes like a vortex leading us onto a downhill slope. Avoiding this can be handled by simply recognizing this, and actually forcing our mind to think of something more constructive. When these fearful thoughts come into our mind, Gregg Braden (an internationally renowned scientist who has combined science and spirituality) teaches that you should say “Not To” and immediately think of something else.

Writing down your worries will get them off and out of your mind. Afterwards, write down all of the miracles, both small and large, that have occurred that day. However small they are, they are going to build your energy in a positive direction and help your mind to focus on the good and positive aspects of your life.

We want to cultivate a daily habit of creating positive change in our lives, and the power of thinking positive thoughts in our mind is a wonderful place to start.  As Socrates once said, “What we think about, we become.”

Words can be very powerful. Having a vocabulary that is positive is an effective step in embracing a more joy-filled life. I remember a blind lady that I worked with once, named Milly. She was not wealthy.  In fact, she was very challenged financially.

Every time I saw Milly and said hello and asked how she was doing, she would always greet me with a cheerful smile and answer “I am blessed.” It was truly her state-of-being. The other people in our group that I worked with didn’t always feel the same way that she did. But as she attempted to learn new skills in her life to help her maneuver through her life without being able to see, her positive attitude stayed with her and created a truly happy place for her to live in her heart and her world.  In addition, it made a happier place for all of us around her.

I also volunteered at the homeless shelter for many years. I was always amazed at the kind, peaceful and happy attitude so many of the people carried with them during the day. It was inspiring and heart-warming. Everyone faces challenges in their life in one way or another.  It’s how we choose to respond or react that we can control.

If we choose to respond/react with kindness, love, and peace, then we may just get that back in return. I have found that to be true more times than not. Focusing on the present moment, looking someone in the eye, connecting on a heart level, and responding in a loving way, can transform situations in miraculous ways.

When we choose to have a calm, peaceful, and positive state of mind, happiness can truly be a state-of-being.

Nancy Addison is an educator, best-selling author, international speaker, healthy chef and radio show host. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, and CBS. You can sign up for Nancy’s free monthly newsletter on her website http://www.organichealthylife.com,

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Ideas For Easy, Healthy Kids Snacks

Some of the best healthy kid snacks you can eat are simply organic fresh fruits or vegetables. Wash them carefully and cut them up into bite-sized pieces.  One idea you can prepare ahead of time is to place about half a cup of orange slices, grapes, raisins, pitted dates, celery sticks, or carrot sticks, etc. into small snack containers or ziplock baggies.  You can snack on them at home, or grab them quickly on your way out the door for healthy snacks throughout the week.  It is so much easier when they are ready to go!

Raisins and pitted dates are both good sources of carbohydrates for energy.  Dates are an excellent source of potassium, sulphur, iron, and magnesium.  Raisins are also rich in B vitamins, iron, and potassium. This might seem surprising, but compounds found in raisins fight bacteria in the mouth that cause cavities and gum disease.

Smoothies are another easy, delicious way to get intense nutrition.
Preparing them with the proper amount of healthy fats, super foods,
and protein will make them nutrient-dense and full of vitamins and minerals.

Hummus is a high-fiber, protein-rich food that is easy and inexpensive to make or buy.  I make mine with a variety of beans.  Hummus goes well with whole-grain, gluten-free crackers, chips, cut-up vegetables, (such as red bell peppers or sliced cucumbers), pita chips, etc.  I also use hummus as a sandwich spread.  It is a delicious, high-protein staple to keep around for emergency snacks or meals.

Avocado or guacamole is another nutrient-dense, healthy dip or sandwich spread you can serve with cut-up veggies, crackers, or chips. My grandson has mashed up avocado as baby food, for a whole meal and loves it.  An avocado is a kind of perfect food.  The avocado is a great source of potassium, Vitamin K, B, C, and E.  One avocado has around 4 grams of protein.  The avocado is also a great source of mono-unsaturated fat, which is considered a good fat.  Healthy fats provide the body with energy, and support brain function.

I frequently take raw, freshly-washed green beans or raw okra, and rub
or sprinkle unrefined sea salt on them to make a great snack!  Green beans have an insulin-type effect on the body, so they make particularly good snacks for anyone who has to be concerned with regulating their blood sugar.  Raw okra is really delicious eaten raw.

Be sure to wait until right before you eat them to put the salt on them, as the salt will make the foods soggy if put on too early, or stored too long.  I also keep a tiny bag or container of mineral-rich, unrefined sea salt in my purse to use when dining out.  Fruits and vegetables can taste more delicious, and the body will actually absorb more nutrients (like potassium) from the food when mineral-rich salt is added.  Always AVOID the white, refined salt.

Some children really crave crackers or chips. I have found some new chips and crackers that are made with sprouted, organic seeds, nuts, grains, etc. without canola oil or vegetable oil.

I do not buy or recommend foods made with canola oil (a GMO product), or vegetable oil.  Most vegetable oils, the ones that don’t list the ingredients, will contain cottonseed oil, which is not a food (and in my opinion, should not be allowed in food products), and can be toxic from the high levels of glyphosate sprayed on the crops.  Most cottonseed is not organically grown either.  So, I recommend taking your reading glasses and checking the ingredients label on the back of the package, to make sure to avoid these ingredients.

Also, they have recently come out with some new, delicious, healthier types of chips that are made with sprouted seeds, vegetables, potatoes, grains, and nuts.  One of my favorite brands of chips is called Late July.  Just be sure to look for organic, non-GMO, sprouted, multi-grain chips.

Now, if you are buying gluten-free chips, make sure there isn’t a huge amount of sugar in them.  One teaspoon of sugar can shut down yours and your child’s immune system for 5 hours.  It is so important to always check the sugar content in your foods.  Also, the type of sugar is important.  Sucrose and fructose, as an added sugar (not in a fruit naturally), can affect your health in dramatic ways.  Fructose, for instance, affects the way your body makes insulin, which can contribute to diabetes.

In addition, high levels of fructose added to products can actually make the “insulin” hormone tell cancer cells to use it as food.  This will make the cancer tumors accelerate their growth.  A fructose like high fructose corn syrup or agave, (which has higher fructose than high fructose corn syrup), is too high a sugar for our body to handle in a healthy way.

Fructose that is added to foods can also make the body create plaque in the arteries, causing heart disease problems. Having natural fructose in fruit is healthy, but added sugar can cause all kinds of health-related problems. Always be on the lookout for sugar in processed foods and try to avoid them.

Always be careful to avoid artificial ingredients and additives like dyes, flavorings, growth hormones and antibiotics (given to animals), and toxins from the ocean or environment (as in fish). They can be toxic to you and your child.

In 1994, researchers found that 73 percent of children with ADHD responded favorably to an elimination diet that included removing artificial colors. 

Increasingly since the 1960s, more people have come to depend on processed foods that contain colored dyes.

Many foods such as juices, soft drinks, candy, gelatins, breakfast cereals, baked and snack foods, salad dressings, frozen desserts, and even food you wouldn’t normally suspect, such as pickles or fresh produce, are coated in dye to make them look more pleasing.

Recently, a study by Purdue University showed some alarming things. “Until now, the amount of neurotoxic chemicals used in specific foods was a well-kept secret,” said CSPI executive director Michael F. Jacobson. “I suspect that food manufacturers themselves don’t even know. But now it is clear that many children are consuming far more dyes than the amounts shown to ’cause behavioral problems in some children.’ The cumulative impact of so much dyed foods in children’s diets, from breakfast, lunch, dinner, and snacks, is a partial reason why behavioral problems have become more common.”

“In 2011, the FDA acknowledged that food dyes (and other ingredients) cause behavioral problems in some children, but it has done nothing to protect children. Still, mounting public concerns about dyes has spurred several major companies to remove dyes in some of their foods. Kraft has removed food dyes from some child-oriented varieties of its Macaroni & Cheese, but not the most popular one. General Mills has removed dyes from Trix and Yoplait Go-Gurt yogurts. Chick-fil-A removed Yellow 5 from its chicken soup. Frito-Lay has removed dyes from Lay’s seasoned and kettle-cooked chips, Sun Chips, and Tostitos. Pepperidge Farm has removed dyes from its Goldfish Colors crackers.”

That doesn’t mean they have removed the dyes from other products, or that they have removed all the other harmful ingredients that may be in them, so please be aware of this.  (I expand on this, and how it can affect your child’s brain health, as well as their behavior and physical growth in my award-winning, #1 best-selling book/ cookbook, “Raising Healthy Children.”)

If you are concerned about pesticides or the high cost of organically grown food, you can check out the list created by the Environmental Working Group, and their list of the worst foods that tested highest for pesticides.  They call them the Dirty Dozen.  They list them from worst to least. Some of the most toxic are: strawberries apples, celery, peaches, spinach, imported nectarines and grapes, sweet bell peppers, potatoes, blueberries, lettuce, kale and collard greens.

The clean fifteen list of fruits and vegetables that had the lowest amount of pesticide residue were onions, sweet corn, pineapples, avocados, asparagus, sweet peas, mangoes, eggplant, cantaloupe, kiwi, cabbage, watermelon, sweet potatoes, grapefruit, and mushrooms.

Also, what we give our children as comforting food, when they are sick or hurt, will be their “comfort food” in the future.  They will crave those foods if they are having a tough or emotionally challenging time. It will remind them of the love they felt when you were giving it to them. So, if you want your child reaching for ice cream or high sugar cookies when they are older and having an emotionally challenging day, or if they are trying to avoid obesity, diabetes or cancer, be careful to choose healthy foods for them at all times. They will be grateful to you later in life.

I would give my children things like vegetable soup or healthy smoothies at those times. Thankfully, those are their comfort foods today, and they don’t have any weight or health problems.

In conclusion, fresh, organic whole food is best for a healthy kid snack, and if that is what they are eating, then that is what their tastes buds will adapt to love. Also, they watch what we do and eat. They may not always listen to us, but they will copy what we do. So, setting the example is of the utmost importance.

If you like this information, you may be interested in my award-winning book: Raising Healthy Children, It is a cookbook and a health book. It was a double winner this year. It won Best Parenting Book of the Year and Best Family Book of the Year, 2017 in the International Book Awards.

Here is one of my favorite recipes for you.

Recipe for a healthy kids snack

Guacamole 

Vegan/vegetarian/raw/gluten-free

Serves four.

I’m from Texas, and I love to eat guacamole. I use it as a dip or sandwich spread for meals, a healthy snack or appetizer. I always make it fresh and use it immediately.

I estimate 1 an avocado per person.

Ingredients: 

3-4 avocados, peeled, pitted and mashed.

1 small tomato chopped

1 tsp. sweet red onion, finely grated

1⁄4 cup chopped cilantro

1 T. fresh lemon juice

1⁄2 tsp. unrefined sea salt

Directions: 

1. Mix all ingredients together well.
2. Serve with healthy, organic cut up veggies (like sliced 
cucumber or red bell pepper) as the dipping chips, or multi grain, organic gluten-free tortilla chips.

Note: If you are not using immediately, place in container and put a piece of wax paper over the top.  Seal it in a way that will not allow air to touch the surface. Store in refrigerator in an airtight container. Will keep about 1 day.

copyright@nancyaddison2017

Leave a comment and join the conversation about healthy kid snacks!

If you like this information, you may be interested in my award-winning books:
1. Diabetes And Your Diet (Winner, “Best Health Book of the Year, 2017” of the International Book Awards.

2.  How To Be A Healthy Vegetarian (second edition, Winner for “Best Specialty Cookbook of the Year,” 2017, Book Excellence Awards and Winner for Best Diet and Nutrition Book of the Year, 2017, by the Beverly Hills Book Awards!)
3. Raising Healthy Children, It is a cookbook and a health book. It was a double winner this year. It won Best Parenting Book of the Year and Best Family Book of the Year, 2017 in the International Book Awards.
4. Lose Weight, Get Healthy & Never Be On A Diet Again! (Finalist in the International Book Awards)
5. Feeding Tube Recipe For Optimum Health
6. Co-Author of Alive & Cooking; An Easy Guide To Health For You And Your Parents

copyright@nancyaddison2017

Leave a comment and join the conversation!

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

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Grilling, frying, broiling, (and other cooking methods that expose meat to extremely high temperatures), “creates potential cancer-causing compounds called heterocyclic amines (HCAs).

This is especially true when the meat is charred or overcooked. Moreover, when fat drips on the heat source, the plumes of smoke can coat meat with other dangerous chemicals.

The worst offenders are fatty, well-done beef, pork and lamb, but even poultry and fish produce HCAs when seared.”(1)

If you love grilling, here are a few ways to reduce the dangers:
• Buy lean types of meat and trim off all visible fat.
• “Marinate meat. Researchers have found that this can decrease HCAs by more than 90 percent. Use combinations of beer, cider, vinegar, citrus juices, mustard, herbs, and brown sugar.”(2)
• Precook meat in an oven, and then finish on the grill.
•Try using a lower heat. Don’t put the meat right over the fire. Put the meat to the side of the grill where the heat isn’t as hot.
• Turn the meat more frequently, and grill the meat just until it is cooked and safe to eat. Don’t cook it until it is charred. You can use a meat thermometer to check and make sure it is done.
• Avoid breathing in smoke, which also has risks.
• Veggie burgers, seitan (a protein-rich food made of wheat gluten, used as a meat substitute in vegetarian dishes), Portobello mushrooms and vegetables have little or no formation of HCA’s when grilled.

Try going vegetarian once in a while!
It tastes good, and is good for you!

Sources 1 & 2 Berkeley Wellness Alert University of California – 5/24/2011
By Nancy Addison CHC, AADP
copyright@nancyaddison2017

For more recipes or nutrition information you may like Nancy’s award-winning cookbooks, that include health and nutrition information. You can see them on her website: www.organichealthylife.com

Leave a comment and join the conversation!

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Nancy’s website is: http://www.organichealthylife.com 

Nancy’s international award-winning books can be ordered on Amazon: Author.to/nancyaddison

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, audio recording, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

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You might also listen to recorded sounds of rain or ocean waves to help with sleep. They can relax your mind. Experiment to find out what works best for you. In fact, what works for you might change from time to time.

What Can Help You Sleep?

• Eat a light, comforting early supper.
• Exercise and breathe deeply.
• Make the bedroom a place of peace and tranquility, with as little radiation, annoying noise, and light as possible.
• Sleep on grounding sheets or a grounding bottom sheet. (It helps me immensely!)
• Use the Lifewave X39 in the day and the Silent Night Patch at night.
• Write down your list of things you must do tomorrow. This will get all those thoughts out of your brain about the next day.
• Think calming thoughts that are positive, uplifting, and filled with gratitude and thankfulness for 20 minutes right before bedtime.
• Write down five things that you are grateful for, or five miracles that happened to you or your child today, or five things that you want to happen tomorrow. Focus on the most positive things you can. (I found this was a perfect time for me to put these in my children’s baby books for them for the future, so they read about what they were doing as they grew up. First words, steps, discoveries, accomplishments, food favorites, people they met, funny events, and more.)
• Stay hydrated.
• Read a good book, with a positive message.
• Try a sleep CD to help relax the mind and body.
•  If your mattress is more than 10 years old, consider replacing it.

All of these things will contribute to being better able to  relax later and rest with peace for a healing sleep.

Food and Sleep Patterns

When you rest is when your body heals itself. I suggest you don’t eat anything about three hours before bed. If your body has to digest and process food, then it’s working. Allow it to rest and restore overnight, it needs to be free of chores and responsibilities. So give your body a break and have some soup for dinner or a light vegetarian meal. It would help to make your morning and lunch meal the main meals of the day.

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Nancy Addison’s Website:

http://www.organichealthylife.com.

Nancy has written five outstanding, international award-winning books on health,

and they are available on Amazon: Author.to/nancyaddison

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, audio recording, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

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Soy has many negative effects on health because it is difficult to digest, affects your hormones, and is closely linked to GMOs, pesticides, and harmful processing chemicals.

Soy protein is a complete protein but can be very hard to digest. The Chinese did not eat unfermented soybeans, because they contain quantities of natural toxins or “anti-nutrients” and are high in phytic acid. This means ingesting unfermented soy can prevent the body from absorbing other nutrients like calcium, magnesium, copper, iron, zinc, and particularly protein.

In China, soy was not used as a food until fermentation techniques were discovered in the Zhou Dynasty (1046–256 BC). When soy is fermented—as in miso, tempeh, or soy sauce—the soy nutrients are more digestible and easier to absorb.

Soy has been linked to gastric distress and pancreatic problems, including cancer, and it can impair our body’s uptake of amino acids.(1) It also contains goitrogens, which are known to suppress the functioning of the thyroid.(2)

Most soy on the market today is from genetically modified (GM) seed. 91 percent of soybeans planted in the United States are GM, and the rate is rapidly growing throughout the world, according to Natural News newsletter.(3)

Dr. Gregory Damato points out that “more than 95 percent of GM soy (and 75 percent of other GM crops) is engineered to tolerate glyphosate herbicide, the most common formulation of which is Roundup. (4)
Recent studies by French scientists on the Toxicity of Roundup and Glyphosate found this herbicide carcinogenic.(5)

They found it:

1. Causes cell cycle dysregulation, which is a hallmark of tumor cells and human cancers.

2. Inhibits DNA synthesis in certain parts of the cell cycle— the cells’ reproductive process, which underlies the growth and development of all living organisms.

3. Impedes the hatchings of sea urchins. (Sea urchins were used because they constitute an appropriate model for the identification of undesirable cellular and molecular targets of pollutants.) The delay was found to be dose dependent on the concentration of Roundup. The surfactant polyoxyethylene amine (POEA), another major component of Roundup, was also found to be highly toxic to the embryos when tested alone, and could therefore be a contributing factor.(6)

These reasons are some reasons why I don’t eat soy if I can avoid it, or any other genetically modified food or non-organically grown food.

I recommend reading more about glyphosate herbicide if you are eating non-certified organic foods.

Be aware that soy is added to tortillas, breads, fake meats, and many other foods, supposedly for the “health” benefit. In my opinion, it is really used as cheap filler.

Health and nutrition expert Dr. Joseph Mercola writes that the advertising industry has misled the public about the safety and health benefits of soy, as well as the widespread use of it in the Asian diet. He states, “A study of the history of soy use in Asia shows that the poor used it during times of extreme food shortage, and only when the soybeans were carefully prepared (e.g. by lengthy fermentation) to destroy the soy toxins.”(7)

He goes on to say that, contrary to some reports in the West, it is not the usual practice in Asian countries to feed soy milk to infants.(8) Be aware of this when you read food labels that refer to soy’s health benefits, even those that display an FDA statement that soy can help lower the risk of heart disease.

In 2000, two FDA employees, Daniel Doerge and Daniel Sheehan, were so worried about the danger of soy that they wrote a controversial letter to their employer, protesting the positive health claims for soy that the FDA was approving at the time.

They wrote: There is abundant evidence that some of the isoflavones found in soy—including genistein  and equol, a metabolite of daidzen—demonstrate toxicity in estrogen sensitive tissues and in the thyroid. This is true for a number of species, including humans.Additionally, isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4.

Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditi s. There exists a significant body of animal data that demonstrates goitrogenic and even carcinogenic effects of soy products.Moreover, there are significant reports of goitrogenic effects from soy consumption in human infants.(9)

Think carefully about the effects that soy can have on the thyroid (our master gland which affects almost all aspects of our health) and estrogen. Many doctors and nutritionists are soy proponents. Be careful and research this yourself if you are concerned.

A billion-dollar industry advertises soy as the answer to many health issues, from heart disease to weight problems. Soy is frequently touted as the answer to women’s menopause hormone imbalances. This is one of the reasons why so many doctors and older women were happy to embrace it.

Soy and soy-based products contain isoflavones or phytoestrogens, which are plant-based estrogens. Soy is not the only food that contains phytoestrogens. There are other less controversial and more digestible foods with phytoestrogens you can include in your diet.

For men, eating soy isoflavones can significantly reduce testicular function and lower luteinizing hormone (LH) production, which is what signals the testicles to work. A high soy intake which potentially lowers level of LH increases the probability of estrogen dominance in men, contributing to hair loss, swollen and cancerous prostates, and insulin resistance.

Dr. Doris Rapp, MD, a leading pediatric allergist, asserts that environmental and food estrogens are responsible for the worldwide reduction in male fertility.(10)

Soy consumption has been linked with cancer in adults, notably breast cancer, as I read in an article by Jim Rutz. He went on to say: That’s why the governments of Israel, the UK, France, and New Zealand are already cracking down hard on soy… In sad contrast, 60 percent of the refined foods in US supermarkets now contain soy. Worse, soy use may double in the next few years because (last I heard) the out-of-touch medicrats in the FDA hierarchy are considering allowing manufacturers of cereal, energy bars, fake milk, fake yogurt, etc., to claim that “soy prevents cancer.”

It doesn’t…P.S.: Soy sauce is fine. Unlike soy milk, it’s perfectly safe because it’s fermented, which changes its molecular structure. Miso, natto, and tempeh are also okay, but avoid tofu.(11)

Soy can create allergic reactions. In 1986, Dr. Stuart Berger, MD, placed soy among the top seven allergens, one of the “sinister seven.”

Finally, completely avoid soy protein isolate. It is a byproduct of soybean oil processing that is found in a huge number of vegan foods. A standard soybean contains 40 percent protein, while soy protein isolate is usually about 95 percent protein. But it poses serious health risks.

The processing of soy protein isolate is done mostly in aluminum tanks that leach high levels of aluminum into the product. Then MSG, flavorings, preservatives, sweeteners, and synthetic chemicals are frequently added to help get rid of the “beany” taste and add more “meaty” flavor. In animal experiments, the test animals fed soy isolate developed enlarged organs, particularly the thyroid and the pancreas.

After the soybeans—which are mostly GMO varieties—are crushed to extract the oil, the leftover soy “chunks” (which still contain fiber, water, some fat, and other carbohydrates) then undergo another extraction process that involves hexane—a neurotoxin that is also a substantial component in gasoline.

The next step involves soaking these chunks in a chemical mixture (which commonly contains ammonia and hydrochloric acid) to help concentrate protein levels and achieve a sponge-like texture. Finally, the mixture is spray-dried.(12)

Soy protein isolate can only be made in factories. Healthy, whole foods should be possible to make in a kitchen. You can grind your own almond flour at home from almonds. You can make your own seitan (wheat meat) at home. You can make your own rice milk or hemp milk at home with a blender and some whole-food ingredients.

The only way to make soy protein isolate is by using extremely flammable and hazardous chemicals, like hexane, and extreme temperatures that you could not possibly obtain in a kitchen setting.

Hexane is not used in the production of organic soy protein isolate. For a list of which protein bars and soy burgers are made using hexane-extracted soy protein isolates and which aren’t, go to: www.cornucopia.org/hexane-guides/hexane_guide_bars.html.

As I researched soy, I came to seriously reconsider its use. I avoid it in most forms, but I do, however, use organic, non-GMO fermented soy sauce. I also use organic miso and tempeh occasionally. There are alternative organic misos now that are made with brown rice, garbanzo beans, and barley—and they taste terrific. I buy these instead of the soy variety.

In conclusion, I do not recommend soy or soy protein for a healing diet. If you are going to buy soy, purchase certified organic, sprouted, non-GMO soy because it won’t be from genetically modified seeds. If you must buy soy, purchase sprouted and/or fermented, non-GMO, certified organic soy for a more digestible and less harmful soy protein, and avoid soy protein isolates.

copyright@nancyaddison2016

Check out Nancy Addison’s #1 best selling, award-winning, healthy cookbooks! She has written 6 of them! Click here to view her author page on Amazon.

Sources:
1.    Damato, Gregory. (2009, May 27). “GM-Soy: Destroy the Earth and Humans for Profit.” Natural News. http://www.naturalnews.com/026334_soy_Roundup_GMO.htm l#ixzz1RzIZAWwh
2.    Fallon, Sally, & Enig, Mary G. (2000, April–May). “Newest Research on Why You Should Avoid Soy.” Nexus, 7(3). http://www.eregimens.com/therapies/Diet/Soy/NewestResearc honwhyYouShouldAvoidSoy.htm
3.    Damato, Gregory. (2009, May 27). “GM-Soy: Destroy the Earth and Humans for Profit” Natural News. http://www.naturalnews.com/026334_soy_research_Roundup.htm

4.     Ibid.
5.    Mercola, Joseph. (2012, June 9). “New Evidence Against These Cancer-causing Foods – and the Massive Cover-up Effort.” http://articles.mercola.com/sites/articles/archive/2012/06/09/monsanto-roundup-found-to-be-carcinogenic.aspx
6.    Bellé, R., et. al. (May 9, 2012). Journal of Toxicology and Environmental Health, Part B: Critical Reviews, 15(4): 233-237. http://www.tandfonline.com/doi/abs/10.1080/10937404.2012.67 2149
7.    Mercola, Joseph. (2009, January 9). “Learn the Truth About Soy. Just How Much Soy Do Asians Eat?” http://articles.mercola.com/sites/articles/archive/2000/01/09/truth-about-soy.aspx
8.    Ibid.
9.    Sheegan, Daniel M., & Doerge, Daniel R. (1999, February 18).Letter to Dockets Management Branch (HFA-305). The letter was posted on ABCnews.com as “Scientists Protest Soy Approval.”
10.    Bellatti, Andy. “You Ask, I Answer: Soy Protein Isolate.” Medpedia. Belatti is a commenter on the original article by Kelsey Lepp. http://smallbites.andybellatti.com/you-ask-i- answer-soy-protein-isolate/
11.     Rutz, Jim. (2006, December 12). “Soy is Making Kids ‘Gay’.” WND Commentary. http://www.wnd.com/2006/12/39353/
12.    Cousens, Gabriel. (2008). There Is a Cure for Diabetes. Berkeley, CA: North Atlantic Books.

copyright@nancyaddison2015

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Tests Reveal That High Levels Of Weed Killer Is In our food supply, and that Includes Baby Food! An FDA-registered Food Safety Testing Laboratory found very high levels of the pesticide glyphosate (the active ingredient in round-up weed killer, which is made by Monsanto) in some popular brand foods. This includes: Cheerios, Oreos, Doritos, and Ritz Crackers! (1) Scientific research shows that levels as low as 0.1 part per billion (ppb) can cause extreme health damage. Cheerios measured as much as 1.125.3 ppb! (2)

Because children’s organs, bones, brains, etc. are forming until about age 21, the quality or toxic nature of their food and body care products are more critical and can be extremely harmful.

Glyphosate, the active ingredient in Monsanto’s Roundup, is the most heavily used chemical weed-killer in history. “U.S. regulators allow a very high level of daily glyphosate residue in America’s food. The acceptable daily intake (ADI) limit is set at 1.75 milligrams per kilogram of bodyweight per day (written 1.75 mg/kg bw/day) in the U.S., versus a more cautious 0.3 mg/kg bw/day in the European Union.

Tolerances have been set through the submission of corporate-sponsored studies and industry influence on the regulatory process. New research shows that Roundup causes liver and kidney damage in rats, as reflected in changes in the functions of 4,000 genes at only 0.05 parts per billion (ppb) glyphosate equivalent, indicating damage.” (3)

Recent studies on the Toxicity of Glyphosate (Roundup) found this herbicide carcinogenic.[4]

They found glyphosate:

1. Causes cell cycle dysregulation, which is a hallmark of tumor cells and human cancers. It’s deemed a carcinogen by the World Health Organization’s team of international cancer experts. Strong evidence from animal studies has linked the chemical to various forms of cancer, and “limited evidence” from human studies has linked it to non-Hodgkins lymphoma in particular. (5)
2. Inhibits DNA synthesis in certain parts of the cell cycle—the cells’ reproductive process, which underlies the growth and development of all living organisms. It disrupts hormones and leads to reproductive problems, early onset puberty, obesity, diabetes, and some cancers. (6)

3. Impedes the hatchings of sea urchins. (Sea urchins were used because they constitute an appropriate model for the identification of undesirable cellular and molecular targets of pollutants.) The delay was found to be dose dependent on the concentration of Roundup. The surfactant polyoxyethylene amine (POEA), another major component of Roundup, was also found to be highly toxic to the embryos when tested alone, and could therefore be a contributing factor. [7)

I would like to let our voices be heard, so that the news will report these findings, and so that the FDA and the USDA will put a ban on this chemical that is leaching into our water and our environment, and is poisoning our food supply. If we do nothing, they assume we do not care.

 The only way they will listen is if we demand they listen. Please share this story with your friends, family, etc.  The only way this injustice will be corrected is if enough of us stand up and demand that something be done to stop the poisoning of our food supply.

        Here is a detailed list from Food Democracy Now, showing the test results. (8)

        Click here to see Food Democracy Now’s full report. (9)

 We should all be outraged that this weed killer is in non-GMO and organic food?

 It’s because the widespread use of this chemical has seeped into the water supply, the soils, and the air. Glyphosate is not just used on GMO crops, even though most GMO crops were developed to withstand huge amounts of this chemical herbicide to be dumped on them in the field. There are quite a few farmers, who are not organic farmers, who use it to help dry their oat and wheat crops. In all of these types of crops, the round-up is then in the food, and is not able to be washed off.

 They also use these toxic herbicides, containing glyphosate, extensively in public areas like parks.  They are neurotoxins and can cause nerve damage. They can go right through the skin and directly into the blood stream. Think of your baby crawling on the grass or your pet’s nose sniffing it. Look at the rise in cancer in pets and children in the US. I find this incredibly alarming.

 The American Cancer Society states on their website that Cancer is the second leading cause of death in children aged 1 to 14 in 2016.

  Likewise, the Veterinary Cancer Society states that cancer is the leading cause of death in 47% of dogs.

 Everyone seems to act as if this is something that is normal, but I firmly believe it to be a direct result of the toxins (like carcinogens such as glyphosate) in our environment, food and water.

 Pollinators travel all over the place gathering food from flowers. Even though “there is no legal tolerance level for glyphosate in honey in the United States,” (10) Glyphosate is used so extensively, that the FDA found it in every single honey they tested. (11)

 “Even though the FDA annually examines foods for residues of many pesticides, it has skipped testing for glyphosate residues for decades. It was only in February of this year that the FDA said it would start some glyphosate residues analysis. The government and Monsanto have maintained that any glyphosate residues in food would be minimal enough to be safe. But critics say without robust testing, glyphosate levels in food are not known. And they say that even trace amounts may be harmful because they are likely consumed so regularly in many foods.” (12)

  Bees are so sensitive that these toxins are one of the reasons the bee population has declined by over 90% in the last few years, and those are only the hive bees that can be counted. We can’t effectively count the wild bees  or other pollinators, who live singularly.

 Can we even guess how many people have glyphosate-filled foods in their pantry? In my opinion, this can be one of the reasons half the men in the US have cancer. One third of women have cancer. The leading cause of death in the US of children is cancer.

        So, my question is: why isn’t our government protecting our food supply from these cancer-causing chemical and herbicides?

        Why isn’t this type of information being reported on major network channels or newspapers?

        This is in my opinion the slow poisoning of Americans, and it’s being allowed by our own government.

        I just wonder how much money is changing hands from Monsanto and other companies that manufacture these glyphosate herbicides, to these agencies or the people who are in charge of regulating the toxins in our environment and our food supply. I can’t imagine any other reason for them to allow this kind of continued use to happen, especially after being shown time and time again that they are harmful.

          I feel we need to ban lobbyists, and also demand that our government regulators start protecting us from these harmful poisons that are saturating our food, our environment and our water supply.

         According to EPA (Environmental Protection Agency) archives in the United States, it has been documented that Monsanto knew of the potential of glyphosate to cause cancer in mammals as long ago as 1981. (13)

        Why would the EPA create a cover-up, or continue to allow Monsanto and other companies to use these documented cancer-causing herbicides on crops?

        I personally am so disgusted with the regulations for our food in this country.

        I think it’s disgraceful what our country’s regulatory agencies allow to happen to our food, (including baby food!), our environment and our water. (14)

        I don’t think it will stop until we demand it.

        We need to share this story and other ones like the Food Democracy Now’s documented studies, until they can’t deny it any longer, and must do something about it.

         Just remember that you, your family and your friends’ health depends on what you ingest.  Avoid the herbicide-laden foods by choosing certified organic foods. These toxic chemicals, including glyphosate, are prohibited on organic crops.

        In closing, I’m asking for a call to action.

        Please share this story on twitter, facebook, etc.

        We need to demand that our food be safe.

        The government should take action on this, because it’s the ethical thing to do.

By

Nancy Addison – The Renegade Nutritionist – Organic Healthy Life

You can sign up for Nancy’s free monthly newsletter on her website http://www.organichealthylife.com,

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For more information go to:  www.OrganicHealthyLife.com

copyright@NancyAddison2017

Sources:

1 & 2. Report by Food Democracy Now, “Glyphosate: Unsafe On Any Plate.” Link:https://s3.amazonaws.com/media.fooddemocracynow.org/images/FDN_Glyphosate_FoodTesting_Report_p2016.pdf

3. Mesnage R, Arno M, Costanzo M, Malatesta M, Seralini GE, Anto-niou MN. Transcriptome profile analysis reflects rat liver and kidney damage following chronic ultra-low dose Roundup exposure. Environ Health. 2015;[14:70]. http://ehjournal.biomedcentral.com/arti- cles/10.1186/s12940-015-0056-1

4. Mercola, Joseph. (2012, June 9). “New Evidence Against These Cancer-causing Foods – and the Massive Cover-up Effort.” Retrieved from  http://articles.mercola.com/sites/articles/archive/2012/06/09/monsanto-roundup-found-to-be-carcinogenic.aspx

5. Monsanto Roundup Harms Human Endocrine System at Levels Allowed in Drinking Water, Study Shows By J. D. Heyes, Global Research, April 06, 2015

6. Entropy 2013, 15(4), 1416-1463; doi:10.3390/e15041416 Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases^† Anthony Samsel ¹and Stephanie Seneff ^2,* ¹Independent Scientist and Consultant, Deerfield, NH 03037, USA ²Computer Science and Artificial Intelligence Laboratory, MIT, Cambridge, MA 02139, USA

7. Bellé, R., et. al. (May 9, 2012). Journal of Toxicology and Environmental Health, Part B: Critical Reviews, 15(4), 233-237. Retrieved from http://www.tandfonline.com/doi/abs/10.1080/10937404.2012.672149

8. Report by Food Democracy Now, “Glyphosate: Unsafe On Any Plate.” Link:https://s3.amazonaws.com/media.fooddemocracynow.org/images/FDN_Glyphosate_FoodTesting_Report_p2016.pdf

9. Huffington Post:  FDA Finds Monsanto’s Weed Killer In U.S. Honey, 09/15/2016 07:27 am ET | Updated Sep 15, 2016 by Carey Gillam

10.  www.epa.gov/iris/subst/0057.htm sustainablepulse.com/2015/03/26/who-glyphosate-report-ends-thirty-year-cancer-cover-up/ npic.orst.edu/factsheets/glyphotech.pdf

11 https://www.usrtk.org/wp-content/uploads/2016/09/FDAblankhoney.pdf and Method development/validation of the direct  determination of glyphosate, glufosinate, and AMPA in Food by LC/MS. Narong Chamkasem, Southeast Regional Laboratory, U.S. Food and Drug dministration, Atlanta, GA, http://www.nacrw.org/2016/presentations/O-27.pdf

(12)  Monsanto Company. 1981a. MRID No. 0081674, 00105995. Available from EPA. Write to FOI, EPA, Washington, DC 20460.
Monsanto Company. 1981b. MRID No. 00093879. Available from EPA. Write to FOI, EPA, Washington, DC 20460.
Monsanto Company. 1985. MRID No. 00153374. Available from EPA. Write to FOI, EPA, Washington, DC 20460.
Monsanto Company. 1980a. MRID No. 00046362. Available from EPA. Write to FOI, EPA, Washington, DC 20460.
Monsanto Company. 1980b. MRID No. 00046363. Available from EPA. Write to FOI, EPA, Washington, DC 20460.

13. Method development/validation of the direct determination of glyphosate, glufosinate, and AMPA in Food by LC/MS Narong Chamkasem,Southeast Regional Laboratory, U.S. Food and Drug Administration, Atlanta, GA, http://www.nacrw.org/2016/presentations/O-27.pdf

14. Research Article Open Access, Volume 4 • Issue 2 • 1000210 J Environ Anal Toxicol, ISSN: 2161-0525 JEAT, an open access journalOpen Access Research Article, Environmental & Analytical Toxicology Krüger et al., J Environ Anal Toxicol 2014, 4:2 http://dx.doi.org/10.4172/2161-0525.1000210 *Corresponding author: Dr. Awad A Shehata, Institute of Bacteriology and Mycology of Veterinary Faculty, University of Leipzig, Germany, Tel: 0049- 03419738183; Fax: 0049-03419738199; E-mail: shehata@vetmed.uni-leipzig.deReceived January 04, 2014; Accepted January 28, 2014 Published January 31, 2014 Citation: Krüger M, Schledorn P, Schrödl W, Hoppe HW, Lutz W, et al. (2014)  Detection of Glyphosate Residues in Animals and Humans. J Environ Anal Toxicol 4: 210. doi: 10.4172/2161-0525.1000210 Copyright© 2014 ,Institute of Bacteriology and Mycology of Veterinary Faculty, University of Leipzig, Germany 2 Medizinisches Labor Bremen Haferwende 12, 28357 Bremen, Germany 3 Wildlife Research Institute, Bonn, Germany 4 Avian and Rabbit Diseases Department, Faculty of Veterinary Medicine, Sadat City University, Egypt, http://www.omicsonline.org/open-access/detection-of-glyphosate-residues-in-animals-and-humans-2161-0525.1000210.pdf

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I was in charge of the stuffing and Waldorf Salad this year.  My mother gave me the stuffing recipe that she has used since her mother taught her to make it. Now I am taking up the tradition, and I will pass it on to my children. These recipes and traditions can be such a stabilizing part of our lives.

My mother recently moved, and it has not been the same this year.  She said that she wasn’t going to decorate for Christmas this season, because it is so much trouble getting all the ornaments out, and then putting them away after the holidays.
 
It would have been so hard to imagine going to my mother’s home on Christmas morning without the Christmas tree and the festive decorations that she so lovingly put out every year of my life.


I suggested that we just change a few things this year and still make it work, and the traditions will grow and change with the times, and my mother agreed. 

 
When my daughter asked my mother about the traditions we always had every year, she said that many years ago, she just decided that we were going to have some traditions, and she simply made them up as she went along. 


After all these years of my mothers’ wonderful traditions, these are what her children and grandchildren now embrace and cherish so very much.

One of these traditions that my mother started years ago was to have a “Family Wassail Party” the weekend after Thanksgiving. The entire family goes over to my mother’s house, and drinks wassail (a hot mulled cider), eats, talks and helps decorate the tree. 


There is a rule that you must put at least 10 ornaments on the tree before you can leave.  This creates such fun and merriment, as everyone is part of the overall creation.

The tallest members of the family put the ornaments way up high, and the smaller ones decorate the lower hard-to-reach part of the tree.

The laughter and sharing of the evening together is a time when we all get to relax and just catch up with each others’ lives, since we are all running at lightning speed these days. 

 
My family is very large, and even though most of us live in the same city, we don’t get to see each other all that often.  It is the eye-to-eye contact, sharing and communication that truly bond us together.

 These traditional events reconnect us and bring us closer together as a family. 


I am going to make my grandmother’s recipe (that was handed down to my mother, and now to me), with loving care.  I know that the energy and love that I will put into the making of this dish will be what makes it so good.

All the foods your grandmother made had her loving energy in it. The main ingredient was always love. That is why that familiar traditional food tastes so much better.  That is also why we crave it when we are sad or lonely.

So as we continue our traditions, remember that we can create comforting, wonderful memories for our families and friends by just relaxing, and putting a lot of love into everything we do. It is the warm feelings in the traditions that we will always cherish.

It truly is about being present, and being here, right now.  Slow down and savor the moment.  It is food for our soul. 
 
copyright@nancyaddison2014

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You want to be aware that your body also draws on its reserves, when you don’t get the nutrients you need from your diet and that can eventually make you become depleted. That is not good, because you need strength and stamina to handle the physical demands of caring for your new baby. So a high nutrient rich diet is recommended.

Some of the best snacks are simply fresh fruits and vegetables cut up into bite sized pieces. I frequently take raw, freshly washed green beans or raw okra and rub or sprinkle unrefined sea salt on them. They make a great snack! Green beans have an insulin-type of effect on the body, so they make particularly good snacks for anyone who has to regulate their blood sugar.

Place about a half of a cup in small snack containers or zip lock baggies. That way, you can then grab them quickly throughout the week for quick snacks. They taste delicious.

Hummus is a high fiber food that is easy and inexpensive to make or buy. I make mine with a variety of beans. Hummus goes well with whole grain, gluten-free crackers, chips, cut up veggies (example: red bell pepper or sliced cucumber), pita chips, etc. I use it as my sandwich spread for many things. It is a delicious high protein staple to keep around for emergency snacks or meals.

Be careful to avoid artificial ingredients and additives like dyes, sweeteners, flavorings, growth hormones and antibiotics (given to animals) and toxins from the ocean or environment (as in fish). They can be toxic to you and your child. I expand on this and how it can affect your child’s brain health as well as their behavior and physical growth in my healthy cookbook, “Raising Healthy Children.”

Raisins and dates (pitted) are both a good source of carbohydrates for energy.

Dates are an excellent source of potassium, sulphur, iron, and magnesium.. Raisins are also rich in B vitamins, iron, and potassium. This might seem surprising, but compounds found in raisins fight bacteria in the mouth that cause cavities and gum disease.

Also, nutrient dense smoothies with the proper amount of healthy fats, super foods, protein, etc. are an easy way to get intense nutrition in an easy effective way.

I have many great recipes in my healthy, award winning cookbook: “Raising Healthy Children.”

If you are concerned about pesticides or the high cost of organically grown food, you can check the list created by the Environmental Working Group, and their list of the worst foods tested for highest for pesticides, They call them the dirty dozen. They list them from worst to least. Some of them listed as the most toxic are: strawberries apples, celery, peaches, spinach, imported nectarines and grapes, sweet bell peppers, potatoes, blueberries, lettuce, and kale and collard greens.

The clean fifteen list of fruits and vegetables that had the lowest amount of pesticide residue were onions, sweet corn, pineapples, avocados, asparagus, sweet peas, mangoes, eggplant, cantaloupe, kiwi, cabbage, watermelon, sweet potatoes, grapefruit, and mushrooms.

If you are concerned about losing some of the weight you had gain from pregnancy, you might plan to take up to a year to get back to your pre-pregnancy/normal weight.

Some new moms find the weight just seems to fall off, while others don’t lose much. This will all depend your food choices, your activity level, your metabolism and on your own body,

I suggest avoiding any kind of weight loss plan for a couple of months after your child is born. A low calorie diet can drain your energy and limit your milk supply. Also, always stay hydrated. This is critically important for your and your child’s health and well-being.

When you combine healthy eating with moderate exercise, this can be a safe and effective way of losing weight and getting back into shape.

Enjoy this time with your child, it goes very quickly and it’s one of the most important parts of your child’s life. So, relax, enjoy and find peaceful moments in your time together.

By Nancy Addison CHC, AADP, CSN, CPT

copyright@nancyaddison2015

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Studies have shown that if a person isn’t getting enough water in their system, then organs, like the kidneys will actually start hoarding water. (1) When dehydrated other negative reactions by the body occur. Dehydration can lead to dizziness, headaches, a feeling of weakness, cramping muscles, and a general feeling of tiredness. A dehydrated person may not feel like doing things, like exercising. In fact, when someone is feeling fatigue, it is most likely caused by dehydration.

Other studies have shown that consuming water can help curb hunger pangs. (2) In reality, many hunger cravings are actually the result of the body craving hydration. (3) And “even mild dehydration will slow down” the body’s “metabolism by as much as 3 percent.” (4) So, if you want to lose some weight, try drinking lots and lots of water first thing in the morning and then all through the day, about two and a half hours after each meal.

Dehydration is more common than you might think. In fact, a Harvard Medical School study said that seventy –five percent of Americans are chronically dehydrated. (5) In a study by Associate professor Robert Kenefick of kinesiology at the University of New Hampshire, he found that even in the winter, “people just don’t feel as thirsty when the weather is cold.” (6)

“When they don’t feel thirsty, they don’t drink as much, and this can cause dehydration.” He also discovered that when exposed to the cold, the hormone AVP reacts differently and the thirst sensation is reduced about 40 percent. Kenefick says. “Humans don’t naturally hydrate themselves properly, and they can become very dehydrated in cold weather because there is little physiological stimulus to drink.” (7) Kenefick offers this advice: “Drink plenty of water, especially when exercising or working outdoors. A good way to monitor proper hydration is to examine urine output – the color should be nearly clear.” (8)

When we get thirsty, we are already in a dehydrated state. Most illnesses today can actually be traced to dehydration. Many people may be drinking fluids and thinking they are hydrating their body, but in actuality, if they are consuming fluids like coffee and sodas, they are consuming dehydrating liquids.

“ Dr. Batmanghelidj studied water while he was a prisoner in an Iranian jail. He treated and cured about 3,000 prisoners using water and sea salt to treat, what he called chronic intracellular dehydration. He found that most people are sick because of dehydration. He wrote quite a few books on the subject after his release. The “water cure” that he prescribed in his books is:

1. Sufficient water. Drink an ounce of water for every 2 pounds of body weight daily. This means that someone weighing 200 pounds should drink 100 ounces of water a day. This is in addition to any other beverages. Consume water first thing upon getting up in the morning and then drink it all day long, on a continual basis, every two hours.

2. Sea salt. Put 1/8 teaspoon of sea salt on the tongue with every 16 ounces of water. This is a key component in the “water cure.” This is really important for people suffering from allergies or asthma; the salt acts like an antihistamine.” (9)

The doctor used pure sea salt, not purified table salt. Pure sea salt contains the minerals that our body needs in order to absorb water optimum ally. So, take this formula and add some hydrating water to your diet. The benefits can be surprising. This new formula for weight loss can have you feeling and looking great!

Sources:
2, 3, 4, & 5: The Cornell Cooperative Extension of Lewis County, May and June Connecting Lewis County Newsletter. 2011. P.O. Box 72, 5274 Outer Stowe Street, Lowville, NY 13367
1, 6, 7 and 8: http://www.livestrong.com/article/392737-hydration-weight-loss/, Hydration & Weight Loss
9. How to be a Healthy Vegetarian by Nancy Gibbons Addison 2012. -taken from the chapter on water.
For more information go to www.organichealthylifestyle.com
copyright@nancyaddison2012

To order the best reverse osmosis that can sit on your countertop for under $395, click here to order yours today.

To order an effective pitcher size water filtration system, Zero Water Pitcher, which has been shown to remove all heavy metals, chlorine, fluoride, and glyphosate. Nancy uses it for travel. It is easy and effective.

If you like this article, then you may like one of my internationally award-winning book/cookbooks.

“Lose Weight, Get Healthy, And Never Be On A Diet Again!”  was a winner in the International Book Awards. This book is now on audio!

Here is the link for Amazon, for Nancy’s author page.

Leave a comment and join in the conversation!

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The post Drinking Water Can Help You Lose Weight! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Even though the harvest last for 4 months, there are peaks in the season. The California cherries peak at the end of May/beginning of June. The Washington cherries peak in early July.

Cherries contain vitamin C, carotenoids, and anthocyanins – cancer fighting  compounds.

I love this delicious smoothie recipe.

I always recommend organic.

Why, because conventionally grown cherries  don’t have the nutrients in them that organic cherries have. Also, cherries are on EWG’s Dirty Dozen List of produce that is the most contaminated with pesticides. They get their data from the USDA Pesticide Data Program, which tests for pesticide residues on washed produce.

Conventional cherries have been shown to carry residues from up to 42 different pesticides, some of which are known carcinogens, suspected hormone disruptors, neurotoxins, and bee toxins. Both sweet and tart cherries supply these antioxidant substances, though tart cherries contain more. (Tart cherries can also contribute to better sleep.) The antioxidants in cherry juice and dried cherries (both unsweetened and sweetened) are similar to fresh cherries. Frozen cherries’ antioxidant content is somewhat lower. If you can’t find fresh organic cherries where you are, the frozen ones work great too!

Super Cherry Smoothie

Ingredients

• 1-cup fresh berries (blackberries, blueberries, etc.)
• 1 cup pitted, fresh cherries
• ½ cup coconut or hemp, unsweetened, vanilla milk (add more as needed)
• 2 cups baby greens (spinach, Kale, romaine are all great)
• ¼ cup sprouted, pumpkin seeds

Instructions

1. Place all of the ingredients in a blender and blend until smooth.

Serves one or two.

Join me, it’s delicious!

Leave a comment! Let me know what you think about this information and recipe!

Copyright@nancyaddison2015

The post Cancer Fighting – Cherry Smoothie Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Water is a key ingredient for our health and well-being because our bodies are 66–72% water.

Blood uses water to transport oxygen, nutrients, and antibodies to all parts of the body. In this article I’m going t expand on the best waters for your health, as well as details to help you make better water choices for you and your family.

Many illnesses are actually a result of dehydration, so it is important to maintain an adequate intake of water throughout the day. By the time you feel thirsty, you are already dehydrated.

Dr. Fereydoon Batmanghelidj, MD,  treated and cured approximately 3,000 prisoners suffering from what he called chronic intracellular dehydration.

The “water cure” he prescribes is:

Sufficient water. Drink an ounce of water for every two pounds of body weight daily.

Sea salt. Put 1/8 teaspoon of sea salt on the tongue with every 16 ounces of water.

Be mindful of the source of the water you drink, bathe, and swim in. Almost all public water supplies have chemicals added, including chlorine and sodium fluoride—both of which are poisons.

Chlorine was the first poison developed for warfare. It destroys Vitamin E in the body and the good probiotics in the intestines. “Industrial chemist J.P. Bercz, PhD, showed in 1992 that chlorinated water alters and destroys unsaturated essential fatty acids (EFAs), the building blocks of people’s brains and central nervous systems.”(1) Our skin is our largest organ. While showering or swimming in chlorinated water, chlorine is absorbed directly into the skin and enters the bloodstream in the same way we absorb medication delivered by a skin patch. Research linking swimming in chlorinated pools to medical conditions continues to make headlines. Studies indicate, among other things, that swimming in chlorinated water may increase the risk of developing cancer and may damage the lungs.(2)

Sodium fluoride is a byproduct of the manufacture of aluminum and fertilizers, and can be contaminated with lead and arsenic. It is commonly added by governments to our municipal water supply on the pretext that it is good for our teeth and health, but the dental studies upon which this practice is based were done using calcium fluoride, not sodium fluoride.

Fluoride has been used in Chinese medicine as a tranquilizer, and also in many places as a rat poison. The chemically derived fluorides added to our water are completely different from naturally occurring fluoride.

Recently, a study has shown that dangers associated with fluoride have been hidden from the public, and that fluoride causes neurological damage.

According to Dr. Paul Connett, PhD:

“Fluoride is a cumulative poison. On average, only 50 percent of the fluoride we ingest each day is excreted through the kidneys. The remainder accumulates in our bones, pineal gland, and other tissues. If the kidney is damaged, fluoride accumulation will increase, and with it, the likelihood of harm.”(3)

Fluoride affects the thyroid gland and all of our enzymatic systems. Side effects from fluoride ingestion include weight problems, damage to the immune system, and other serious disorders. Fluoride affects people of different ages differently. According to Dr. Connett:

“The level of fluoride put into water (1 ppm) is up to 200 times higher than normally found in mothers’ milk (0.005–0.01 ppm) (Ekstrand, 1981; Institute of Medicine, 1997). There are no benefits, only risks, for infants ingesting this heightened level of fluoride at such an early age. (This is an age where susceptibility to environmental toxins is particularly high.)”(4)

I learned recently about a study from 2001 on fluoride and osteosarcoma, which was a critical study in the form of Dr. Elise Bassin’s PhD dissertation at Harvard University. It found a strong, statistically significant relationship between “fluoride exposure during the sixth through eighth years of life (the ‘mid-childhood growth spurt’) and the later development of osteosarcoma among young males.”(5)

Dr. Bassin’s thesis was extremely well-researched and detailed, with accurate assessments of her subjects and the content of their drinking water. Her work detected a direct association with fluoride and osteosarcoma. Her work and her findings show:

“Bone is the principal site for fluoride accumulation within the body, and the rate of accumulation is elevated during the periods of bone development. Thus, the cells in the bone, particularly during the growth spurts, may be exposed to some of the highest fluoride concentrations in the body.”(6)

Her study shows that fluoride is toxic and carcinogenic. Osteosarcoma, a rare form of cancer, appears in young men in their late teens and early twenties. Her research and her findings have never been disproven.

I then looked back at where fluoride was first introduced as the way to prevent tooth decay, and at the study used to promote it. It was a study done in the cities of Newburgh and Kingston, NY, which are 40 miles apart. However, a 1995 review of tooth decay in these communities found:

“After 10 years of the trial (which was methodologically flawed), it looked as if there was a large decrease in dental cavities in the fluoridated community, compared to the non-fluoridated community. However, when children were re-examined in these two cities in 1995 (50 years after the trial began), there was practically no difference in the dental decay in the two communities. If anything, the teeth in the non-fluoridated Kingston were slightly better.”(7)

It looks like to me like there was a study, with no long-term effect yet in place, promoting the use of fluoride in our water to provide better dental health. Yet as long-term studies were done, they found that was actually not the case. It did not help with dental health, and, in fact, adding this toxic chemical to the water supply was found to cause many other health problems.

It was added in a way that was not regulated in dosage or concentration, thus causing a cumulative effect in people’s bodies.

Then, consider the numerous studies done by leading dental researchers showing results that the mechanisms of fluoride’s benefits were mainly “topical not systemic,” meaning that fluoride worked some when they put it on teeth topically. It didn’t work when ingested.(8)

Studies show that dental decay has been declining in every country at about the same rate, even since before fluoride was introduced. Decay rates are still declining, whether the countries have fluoride or not.(9,10) Is it because the toothbrush was introduced? Maybe our hygiene has just improved over the last decade.

What I realize from my research is that ingested fluoride can cause severe health problems, including and not limited to thyroid health problems,(11,12,13) brittle bones,14 and cancer.(15,16) Sweden, Denmark, Holland, Germany, Belgium, Norway, and France do not put fluoride in their water. Some of these countries have made it illegal to add it to the water supply.

Huge numbers of Safe Drinking Water Act violations are reported each year by water treatment facilities. Many areas have old, dirty water pipes, and some even have really old lead pipes. New Scientist reported that a comprehensive survey of US drinking water showed it contained an array of hormonally active chemicals like MTBE (methyl tertiary butyl ether)—a chemical found in fuel, and a potential human carcinogen in high doses—and atrazine, a US pesticide that was banned in the European Union. Atrazine has been linked to reproductive problems in lab animals and is also linked to both breast cancer and prostate cancer.

In 2010, National Geographic reported that drinking water in schools in 27 states was contaminated with toxic substances, including lead.(17) In 2009, the Associated Press analyzed data from the EPA and found the public water for approximately 100 school districts contained lead, pesticides, and other toxins.(18) If they are being pumped into schools, then they are probably being pumped into homes and businesses as well.

So, what do we do? We need to drink water.

What is the best choice?

Reverse osmosis is a very good method for filtering water.

Natural spring water, well water, or fresh water sources contain minerals and nutrients, so they are good options. When drinking purified bottled water, you can add some minerals, like a pinch of sea salt. When you do this, your body won’t need to pull minerals from itself to process the water.

Bottled water is what most people choose a good deal of the time, but is that a great choice?

Here are eight things you should know about bottled water.

1. The EPA standards of the Clean Water Act do not apply to bottled water. There is very little regulation on bottled water, which is why I recommend having your own filter. The labels on bottled water often show springs with clear fresh water. But 25–45% of the bottled water is actually just TAP WATER! Not only that, but tap water is at least regulated and tested hundreds of times a month. The bottled water is only required to be tested once a week.

Some independent tests by the EWG of 10 major brands of bottle water have shown 38 pollutants, including disinfection byproducts, fertilizer residue, and pain medication.(19 )“Two of the 10 brands tested, Walmart’s and Giant’s store brands, bore the chemical signature of standard municipal water treatment—a cocktail of chlorine disinfection byproducts, and for Giant water, even fluoride. In other words, this bottled water was chemically indistinguishable from tap water.”(20)

2. Bottled water is environmentally harmful from a community standpoint and a landfill standpoint. I’m from Texas, and Ozarka is draining many of the underground aquifers that the communities and farmers depend on for their water. Another major brand, FIJI Water, is draining the Fiji islands’ aquifer. Today they suffer from drought, crumbling pipes, and antiquated water treatment plants, but access to what should really be their water is denied them.  In fact, “53 percent of the people who live in Fiji don’t have access to clean, safe water.” (21) Ironically, tests conducted by the Cleveland water department on FIJI water found that it contained much more arsenic and other contaminants than Cleveland tap water.(22)

3. Store water in glass containers, not plastic. The potentially hazardous chemical BPA is found in many plastic containers. BPA is a hormone disrupter. Studies have concluded that hormone-altering chemicals are damaging, even in very small doses. Scientific studies have linked BPA to asthma, cancer, infertility, low sperm count, heart disease, liver problems, early-onset diabetes, early puberty, and ADHD.(23)

It can leach into water for various reasons, including when a water-filled plastic container heats up— especially if it is left sitting in a hot car. Some would say to only use plastic containers marked with #2, #4, or #5 on the bottom, because they are supposedly safer. But really, thousands of chemical additives are added to plastics. Additives called “plasticizers” are used to soften plastic. PVC, one of the “plasticizers,” contains phthalates, which are known to disrupt the endocrine system.(24) Phthalate chemicals have also been found to be carcinogenic.(25)

Studies have found that when plastics are heated, by leaving them in a hot car or washing them in a dishwasher, this increases the leaching of chemicals. Bottled water often travels many miles and through many climates, so the chance of it getting heated up at some point in its journey is very real.

4. Plastic pollution is a worldwide crisis. It’s a problem worldwide, but the plastic pollution in oceans is massive. I previously served as secretary of the Earth Society affiliated with the UN. I currently volunteer with a non-profit organization trying to restore life and natural balance to the sea grasses and sea life off the Texas coast. What I’ve learned is really shocking. New research published in PLOS One estimates “more than five trillion pieces of plastic, collectively weighing nearly 269,000 tonnes, are floating in the world’s oceans, causing damage throughout the food chain”.(26) There is an island of plastic in the Pacific Ocean that is as large as the state of Texas.(27) Water bottles are a large part of the plastic pollution. The US alone will discard, on average, 38 billion water bottles a year.

5. More than a million marine species are killed every year due to plastic pollution. Getting caught in plastic litter is a major cause of death of seabirds, sea turtles, seals and other marine mammals. Plastic ingested by sea life cause excruciating deaths. We all suffer as a result of this. And if you eat fish because you think it will be good for your health, remember you are ingesting whatever the fish have ingested as well.

6. Plastic manufacturing, which uses petroleum or natural gas, requires a huge amount of energy and resources. It’s estimated that over 17 million barrels of oil are required to produce the water bottles in the US alone.

7. Manufacturing water bottles causes air pollution. Phthalates, the chemicals used to make some plastics soft, are toxic and are constantly releasing these toxins into our air and environment, wherever they are.

8. About 80% of water bottles are not recycled. Most of them end up on beaches and roadways, and in streams.

If you want to continue to drink water, but you don’t want to use plastic water bottles, what do you do? You can’t drink the tap water. We’ve already become aware of the pollutants in that. So, I recommend using a water filter in your home, and filling your own glass or steel water bottle. This will cut down on the plastic-infused water and the huge amount of pollution the plastic water bottles cause.

There are many options for home water filters, ranging from carbon to reverse osmosis to home distillers. People ask me about the less expensive pitchers with the carbon filters. Many don’t remove enough of the contaminants, and most are unable to remove fluoride. Reverse osmosis systems produce extremely pure water, and they can be an excellent solution. But, they have always needed to be installed under the sink, and they can cost hundreds or thousands of dollars depending on the size you want.  Then, buying new filters for them can be a major cost each year as well.

I’ve been researching water filtration systems for the home for over 30 years. But recently, I learned about a brand new countertop reverse osmosis unit that is very affordable, requires no installation fees, and has minimal maintenance costs.  This unit is called the AquaTru. It is a high-quality, affordable filter that can be a fantastic solution for someone who wants safe, delicious, environmentally conscious water for their family.

The AquaTru is a countertop unit that takes only a few minutes to set up. It’s easily movable, and it doesn’t require any plumbing. It utilizes a patented four-stage process that removes chlorine, salt and metal ions (including fluorides), VOC gasses, and many other contaminants. In fact, tests showed the AquaTru removed 128 contaminants.

The best part of all is probably the price. A quality reverse osmosis system can easily cost $650 or more, plus installation, and hundreds of dollars per year in maintenance costs. But this one sells for $349.

Click here to get yours today for your home and your family.

The shower filter  for removing chlorine and fluoride that my family uses is the Ava shower filter.
Click here. to see it on Amazon.

copyright@nancyaddison2015

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Nancy Addison’s 6 international award-winning books can be seen on her author page on Amazon. Here is the link: Author.to/nancyaddison

The post Water – The Elixir Of Life! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

I frequently talk to people who think that eating healthier doesn’t always taste delicious. But, the good news is that when we start doing something new, our bodies adapt and our taste buds acclimate. When you change your diet and start eating a different type of food, it may not initially seem quite as delicious as you hoped it would. That’s because you have not been eating that food until now and your taste buds are not used to it. But, if you continue to eat that specific food on a continual basis for about two weeks, your body will adapt and your taste buds will generate and acclimate to these new taste sensations.

Stick with the new, healthier diet and allow your body to grow and evolve with you. Within two weeks, that new food will taste better than it did the first time, and you will be getting tremendous health benefits!
So, let’s get started on a new eating plan for a healthier, happier you! To begin this new dietary journey, get a fresh start with my top seven tips for making healthy eating delicious!

One: Use healthy fat in your recipes. Eating fat does not necessarily make a person fat. In fact, the right kinds of fat can make people skinny, as well as support overall health and increase energy.

The advertising industry would have us believe that fat is bad or fattening. But in reality, good fat can be critical to our health and our weight management. Fat actually tells the body how to utilize protein and carbohydrates. Fat in our food can make it taste rich and satisfying.

Foods that are savory usually have some fat in them, but many low- fat or fat-free products are filled with salt, sugar, chemical additives, and MSG to make up for the lack of savory flavor the fat provides.

Coconut oil and avocado oil are examples of pure, unprocessed healthy fats.

Coconut oil is seen in most parts of the world as the super-food of fats. Coconut oil is a healthy “nut” fat. It is a highly chemically stable fat, meaning it can be heated without negative effects. Very few oils handle heat well, but certain coconut oils handle high heat very well. It is also resistant to lipid peroxidation (which may be a common mechanistic pathway that can lead to increased cancer risk) and rancidity.

 Coconut oil is unique if you are a calorie counter. Coconut oil has 2.6% fewer calories per gram than other fats. Coconut oil nourishes the body, and its medium-chained fatty acids provide a good source of energy.

Coconut oil is also highly effective as an antioxidant. Coconut oil is a safe alternative oil for any cooking recipe. And as a healthy fat, it makes food taste rich and savory!

Avocados are a superfood filled with vitamins, minerals, and healthy fat. They are especially high in potassium and fiber, which contribute to weight loss and have been linked to a lower risk of disease.

Two: Use mushrooms in your recipes. Studies show mushrooms aid the immune system because they are rich in potassium, selenium, copper, riboflavin, niacin, pantothenic acid and B complex vitamins. Some kinds of mushrooms are one of only two natural food sources of Vitamin D.

Mushrooms are an excellent source of antioxidants polyphenols, selenium, and ergothioneine (known as a master antioxidant, an amino acid containing sulfur. Sulfur is an extremely important nutrient, yet it is highly overlooked.) One medium portobello mushroom has more potassium than a small banana. Five medium cremini mushrooms have more selenium than a large egg or three ounces of lean beef. Plus, the copper in mushrooms helps the body to make red blood cells, which carry oxygen throughout the body.

Mushrooms are low in calories and are about 80–90% water, which makes them a great substitute for meat in recipes when wanting to cut calories. 
Adding mushrooms to dishes is easy.

Thinly slice some mushrooms and put them on salads, pasta dishes, and sandwiches—or serve them as a side dish. Grilling them is always great, and mushrooms make a tasty and healthy alternative to a burger. I love to sauté them with onions and butter in order to bring out the rich flavor of savory mushrooms. Each mushroom has a different flavor, so experiment by trying different varieties.

Three: Eat colorful, fresh, organic food to get antioxidants. Antioxidants are in the color. Avoid white, refined foods and choose the ones with rich color. For example, in the winter, certain seasonal foods like root vegetables can be very comforting, especially potatoes! But instead of white potatoes, give yourself an antioxidant boost by trying red potatoes, purple potatoes, yams, or sweet potatoes. Sweet potatoes are delicious, and high in fiber and beta-carotene. 
 (Use coconut oil as a healthy fat in potato dishes. Mix it in to mashed potatoes, or use it when you cut potatoes up for baking and frying. If you want a buttery flavor, add a tiny bit of ghee to the coconut oil. Just remember: Never store potatoes in the refrigerator. Doing this will turn the starch in potatoes into sugar.)

Four: Cook with unrefined sea salt to increase your health and well-being. 
When I ask people if they use salt, they usually tell me, “No, I eat a low-salt diet for health reasons.” But unrefined sea salt is not salt that is bad for us. It is the type of salt we eat that dictates whether it is good for you.

The word “electrolyte” is a fancy medical term for salt. We need electrolytes to be healthy. Our immune systems can’t function without them. In fact, low-salt diets promote toxicity, and they have adverse effects on the body. Low-salt diets promote elevated insulin levels and insulin resistance, as well as elevated normal cholesterol and LDL cholesterol levels. Low-salt diets will lead to mineral deficiencies and the development of chronic disease.

Adding unrefined, mineral rich sea salt to your diet can increase the usable oxygen in your blood, detoxify blood, and neutralize radiation. Unrefined, mineral-rich sea salt makes capillaries more elastic and increases blood flow. There are various types of unrefined sea salt, all containing different mineral contents. Try a few different ones and see which you like the best.

Five: Add spices to your food to provide both flavor and incredible health benefits. 
Two spices I most recommend adding are turmeric and cinnamon.

 Turmeric is a common ingredient in Indian cuisine and contains an ingredient called curcumin. Curcumin has more than 150 therapeutic agents to combat viruses, bacterium, diseases, and other chronic conditions.
Turmeric can help curb indigestion and heartburn. It protects brain and cardiovascular health, boosts the immune system and decreases inflammation. Turmeric works better when combined with fat and if you combine it with black pepper, you can increase the rate of absorption.

Cinnamon is another spice you can add to your recipes. It us very effective in lowering blood sugar levels.

Six: Use healthier sweeteners. Sugar is like an addictive drug. It gives the body an artificial energy surge, and the body begins to crave that energy. Dr. Francis Stern states, “A characteristic of sugar ‘binges’ is that the taste for sweets, for some reason, leads to a craving for more of the same, just the way other drugs create cravings.” I encourage you to limit or eliminate sugar from your diet as much as possible. A few suggestions for when you wish to add a sweetener are honey, xylitol, dates or date sugar.

Honey is a natural sweetener that is antifungal and antibacterial. Honey contains a variety of nutrients and minerals, as well as some enzymes. It is known to facilitate muscle recuperation and glycogen restoration after a workout. Substitute honey for sugar in recipes. Always buy raw, unrefined honey so that live enzymes and nutritional properties are still intact.

 Xylitol is a sugar alcohol found in fruits and vegetables. It is made from birch tree bark and other hard wood trees. Xylitol has fewer calories and 75% fewer carbohydrates than sugar. Studies have shown that ingesting xylitol can alkalize your body, reduce sugar cravings, and reduce insulin levels. It was approved by the FDA in 1963.(Like chocolate, egg whites and red grapes, xylitol is toxic to animals.)

Seven: Use delicious probiotic foods in your recipes. Probiotic food is vital to the health and strength of the immune system, and it supports digestion and absorption of food and nutrients. Adding garlic, onions, raw, unprocessed apple cider vinegar, raw, unprocessed soy sauce, coconut yogurts, kombucha, and miso to your recipes can make them delicious as well as create a healthier immune system!

 Allium vegetables, like garlic and onions, have been studied extensively in relation to cancer. Their beneficial and preventative effects are likely due in part to their rich organosulfur compounds.

Garlic, in particular, has a wonderful flavor. It’s fragile, so I add it at the end of cooking. Adding onion is a great way to add flavor to a dish without adding extra calories. Onions can be sautéed, roasted, and grilled or caramelized. Use them fresh as a topping for sandwiches or salads, or add them to salsas and dips. They have both probiotic and antifungal properties.

 Fermented foods are foods that have been through a process of lactofermentation, in which natural bacteria feed on the sugar in the food to create lactic acid. This process preserves the food. It creates beneficial enzymes, B vitamins, and probiotics.

So, lighten up, get going, and embrace a new, healthier lifestyle! By incorporating delicious, healthier ingredients into your recipes, you will give your body some necessary tools to help it heal and stay healthier in the future. Now is the time to transition to a healthier lifestyle that you can maintain for the rest of your life! Feel lighter and brighter in your body, mind, and spirit.

It’s time for new adventures with food!

Sources:

1 Gago-Dominguez, Manuela, et. al. (2007). Lipid peroxidation, oxidative stress genes and dietary factors in breast cancer protection: a hypothesis. Breast Cancer Research 2006, [9:20]1. Retrieved from http://www.breast-cancer-research.com/content/9/1/201

2  Cinnamon’s Health Benefits: Wondering how to lower blood sugar? Try some cinnamon, which has double duty benefits.” (2007, November 7.) Women’sHealth. Retrieved from http://www.womenshealthmag.com/food/cinnamon-benefits-explained
3  Goulart, Frances Sheridan. (1991, March 1). “Are You Sugar Smart? Linked to Heart Attacks, Kidney Disease, Diabetes and Other Diseases, Sugar Is to the ’90s What Cholesterol Was to the ’80s (Includes 9 ways to Cope with Sugar Cravings).” American Fitness. Retrieved from http://www.highbeam.com/doc/1G1-10722552.html

For more information go to: www.organichealthylifestyle.com
copyright@nancyaddison2015

Please leave a comment and join the conversation!

I love to hear what you think!

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This is one of our favorite salads to eat,  especially after holidays of rich, heavy meals. Many of my clients have made it and loved it. Now, I’m documenting it here so you can refer back to this recipe over and over again! If you haven’t tried it, it is a must!

I call it a detox salad because it contains a very detoxifying green leafy herb called cilantro and the spice turmeric.

Cilantro can help the body rid itself of heavy metals. We get metal toxins in our bodies from a variety of places including dental fillings, aluminum deodorant, the aluminum foil we use in food preparation and storage, vaccinations, cadmium from secondhand smoke, and polluted air. Metal toxins are harder to rid our bodies of than other toxins, but cilantro is highly effective in helping the body detox them. Cilantro is also a good source of dietary fiber and iron, magnesium and manganese. I love the light flavor it adds to my salad mix and this is a great way to add it to your food!

This salad also contains the spice turmeric, which is anti-inflammatory, increases liver function, is detoxifying, and can help regulate blood sugar. Tumeric works 1000 times better if it is combined with some oil and black pepper, so having it in a salad is wonderfully healthy!

My daughter, Amanda, and I like to add greens to almost all of our recipes. It makes them healthier and lighter. If we are having a rice or pasta dish, when it’s warm and ready to serve, just combine it with salad greens. It is so easy and absolutely delicious!

Ingredients:

1 c. romaine lettuce, torn into bite-sized pieces
1 c. cilantro, chopped
1 red pepper, seeded and chopped
1/2 c. chopped tomato
1 ½ or 2 c. warm, sprouted and cooked green lentils
1 tsp. minced red onion
1 avocado, pitted, peeled and chopped into chunks
2 T. extra virgin olive oil
¼ tsp. curry powder
¼ tsp. turmeric
unrefined sea salt to taste
fresh ground pepper to taste

Directions: Combine all ingredients well and enjoy!

Note: This is also a salad you can enjoy warm or make ahead of time and store in the fridge for a few days, I love it when the flavors have a chance to meld together. Just remember to chop the avocado later right before serving.

Variation: You can substitute beans for the lentils.

This recipe makes one to two servings.

Please leave a comment and join the conversation!

I love to hear what you think!

The post Detox Salad Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

The American Thanksgiving is a traditional meal inspired by the pilgrims. The original feast was probably shared sometime in the fall, possibly in October, with the Wampanoag first nation’s people. Thanksgiving did not become an annual federal holiday until 1941, and what we have come to know as our traditional meal of turkey and fixings has evolved over time.

Thanksgiving often involves a number of rich, savory foods, creamy dips and fried foods. And yet, these foods don’t always make our body feel at it’s best. So, here are a few ingredient or food choice tips that can make our dishes healthier to share with beloved family and friends.

When making or serving snacks, dips can be a healthy high protein hummus or guacamole. Cutting some cucumber, red bell pepper or celery to use as the dipping chips is a great choice! If you want to serve crackers or chips, try using a whole grain, sprouted, organic version.

A potato dish can be made with sweet or purple potatoes in place of white potatoes. Use a high quality, organic butter or use organic ghee or coconut oil as the healthy fat to mix into it when mashing them up to cook or to cut up and bake as fries. Sweet potatoes are delicious and high in fiber and beta-carotene.

When preparing a turkey, try using a little orange juice and coconut oil to add moisture to the turkey, and try baking it instead of frying it. If you are baking, frying or sautéing anything, use organic, pure coconut oil in place of lard, vegetable oil or a trans fat like Crisco. It handles heat well and has fantastic health benefits.

For other types of animal, fish or fowl, you can grill, broil, or sauté them in a little coconut oil. After you remove it from the heat, you can drizzle some pure, organic, extra virgin olive oil on it and serve with lemon juice or a lemon juice vinaigrette. When dining, choose skinless, white meat pieces and then add just a tiny bit of gravy.

For a healthy stuffing, try making one with organic sprouted rice or even wild rice. Then, bake your stuffing in a separate dish instead of cooking it inside the turkey where it can absorb a high amount of high saturated fat from the meat.

When making corn bread stuffing, purchase the non-GMO, organic cornmeal (which is free of the bT toxin). If you are feeling brave, try using blue cornmeal which is about 30 percent higher in protein and has more zinc and iron than white or yellow corn

Now for dessert, try making a pumpkin pie! You can make a whole sprouted grain crust yourself or you can find a whole grain ready-made crust at the store, and make my cashew crème recipe as the whipped cream for the topping.

Try using non-dairy milk in your recipes or for your coffee creamer.
If you want it to be sweeter, blend the milk (like the unsweetened, vanilla coconut or hemp milk) with a little extra added vanilla or maple extract in a blender and add some pitted dates (I soak them in water to make them softer, so they will crème up easier) and voilà! You have a healthier version of a sweet, holiday creamer for your coffee or desserts.

For snacks, try serving combinations of organic, sprouted nuts, sprouted seeds and raisins.

With these ingredient substitutions, you can still eat all the delicious flavors you love while enjoying a number of health benefits.

In this way, you can feel and look your best as holiday activities continue on into December. Instead of regretting what you ate, you will glow with radiant health as you welcome the New Year of 2016!

copyright@nancyaddison2015

The post Making Healthier Holiday Foods This Season! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Then I thought about the roses that people are planting now, (called “knock out roses”) that have NO nectar, and thus are starving our precious pollinators to death.

And I also thought about Monsanto, DuPont, Dow Chemical, Crop Life America and Bayer, who are all making insecticides called neonicotinoids, that are decimating the pollinator populations by poisoning them to death.

Monsanto and Dow also are now producing new milkweed-killing herbicides, and these will destroy our monarch butterfly populations. Milkweed is their favorite food and vital to their survival.  What would a world be without butterflies? Why are they poisoning their food supply? They are such fragile creatures and how much hardship can they take?

Please join in and help stop this annihilation of our precious web of life.

This is very serious.  I appreciate everyone who has signed my  petition to stop these poisonous neonicotinoids.  I am asking for your assistance now to contact everyone you know to please take a moment and sign this petition.  Please help me reach my goal of 250,000 signatures, which I feel we need in order to get the EPA’s attention.  Right now, we are at 137,000 signatures.

It is so important that everything we do each day helps to sustain and heal and nourish the environment, not destroy it.

If you know anyone who has roses, please inform them about the knock-out roses, that are devoid of nectar.  Butterflies are attracted to them, and when they get there, there is no food.   All that is needed is a little research, to find the best roses to plant that will provide food and nectar for our pollinators.

I contacted Texas A & M University (where I studied landscape architecture and where these roses were developed) more than a few times and they said there is no research to show how this is affecting the environment.  But from my own studies, the large bumblebees were becoming extinct over 27 years ago (3- 4 species are now extinct) from the plants with no nectar (many are GMO and some are hybrid like the knock –out roses) causing them to starve to death. These knock-out roses are now planted all over urban environments in enormous quantities and areas.

I think universities and companies also need to do environmental impact studies on all of their new technologies. At this time, there are no requirements for these at any of the schools that I know of.  I think it would be wise for all universities or schools to require courses on environmental impact for all of their engineers, chemists, inventors, etc. as part of their curriculum. I also feel it would be prudent for universities and companies to be required to preform environmental and health impact studies on all of their inventions and chemicals they are proposing to use. We are all so closely intertwined with each other and what we do does impact the earth and all of it’s inhabitants.

Just a thought.

Thank you sincerely for helping to add to our signatures, because by making more people aware, our world will become a healthier place in which to live.

Sign My Petition Today- Click Here

Also, look at what is happening with Monsanto!

https://fdn.actionkit.com/donate/Monsantos_stock_is_Falling_help_push_them_off_the_cliff/?t=3&akid=1679.129696.jRuKlD

The post Bees and Butterflies Make Our Lives More Beautiful And So Much Healthier appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Live enzymes in food play a crucial role in our health because we have a limited supply of digestive enzymes in our system.

When we are young, we have a natural abundance of enzymes. By the time we are elderly, we have lost over half of our enzymes. When our enzymes are gone, we die.

Making new ones becomes more and more difficult, if not impossible.

Eating certain foods like meats, not properly chewing our food, exposure to pathogenic microbes, and chewing gum all make our body utilize more of our digestive enzymes and deplete the amount we have to use.

(Do you chew gum? Why would this matter? Well, chewing gum is a waste of your precious enzymes, because you are not consuming and not needing to digest any food and you are using up your limited number of enzymes!) 

According to Dr. Howell, our digestive system is only able to digest about half of the food we eat.[1] A raw apple that has not been irradiated (which destroys the enzymes) contains enough live enzymes to break down about 40–60 percent of the apple when it is consumed. Our body has to produce the enzymes or acid to complete the digestion process.

Cooked food, on the other hand, has no living enzymes in it to help the body digest it. Therefore, the body is forced to use its precious supply of digestive enzymes to break down the food and utilize the nutrients. This causes stress on the digestive system, the pancreas, and the immune system.

In his book Enzyme Nutrition, Dr. Howell said, “We know that decreased enzyme levels are found in a number of chronic ailments, such as allergies, skin disease, and even serious diseases like diabetes and other severe diseases.”[2]

An interesting observation I made, when I was in Brazil, at John of God’s Casa last month, was that I met many people with cancer, who had gone there seeking to be healed. Not from nutrition.

What I found interesting is that there was a very high number of the people who had cancer,  also chewed gum. This gum chewing depleted their precious enzymes.

In his studies, Dr. Howell found that rats fed a raw, living food diet lived about 50 percent longer than rats that ate cooked food.

His studies with people in a sanitarium led him to conclude it was “impossible to get people fat on raw foods. . . regardless of the calorie intake.”[3] Along with that conclusion, Dr. Anthony Cheung, FRCP, noted:

Dr. Howell’s use of food enzymes suggests that the supply of human enzymes is limited at birth. The faster we consume our enzymes, the shorter our life span will be.

Raw food and/or living food (which is food that is not processed and/or cooked over 115 -118 degrees) is a good source of food enzymes. Ingestion of raw food or enzyme supplements will lessen the work of our digestive system, so that more energy is reserved for other metabolic activities.[4]

Raw and/or Living Food has live enzymes in it.

This study that follows, using cats as the subject of the study,  is quite interesting:

The Pottinger Cat Study was an extensive, 10-year study of approximately 900 cats. Conducted by Dr. Francis Pottinger, the study examined the effects of raw food versus cooked food on the health and well-being of two groups of cats.

One group was fed a diet of raw meat and milk (which naturally contained live enzymes and probiotics), and the other group was given cooked meat and pasteurized milk (whose enzymes and probiotic nature had been destroyed with heat). 

Dr. Pottinger found the cats eating raw food remained healthy and disease-free for generation after generation. But the cats on the cooked food diet started to get lazy and have degenerative diseases. The second generation of cats on the cooked food diet developed mid-life degenerative diseases.

Cats in the third generation of the cooked-food diet developed diseases, blindness, shorter lifespans, and infertility.

That’s Food For Thought!

Please leave a comment and join the conversation!

resources:

[1 & 2] Howell, Edward. (1985). Enzyme Nutrition. Avery Publishing Group Inc.

[3 & 4) Cheung, Anthony. “Digestive Enzymes.” Enerex. Retrieved from http://www.enerexusa.com/articles/digestive_enzymes.htm

I have lots of delicious, healthy, raw and living food recipes in my books!

The post The Magic Of Enzymes! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Here I am today, after 30 years of eating vegetarian

and Raising Healthy Children that way.

I lost weight easily, without even trying.

I got healthy and I feel terrific!

I’m 63 years old now and I feel like I’m 30!

People say I look like I’m in my 40’s!

Why is becoming Vegetarian To Lose Weight a healthy way to live your life and have radiant health?

The vegetarian diet goes way back in time. It was recorded in the sixth century by the Greeks. Today, many people are becoming vegetarian to lose weight, health, environmental, or ethical reasons.

Vegetarianism and Health

Studies show that people on healthy vegetarian diets have lower risks of:

• Heart disease
• Colorectal, ovarian, and breast cancers
• Diabetes
• Obesity
• Hypertension (high blood pressure)[1]

Dr. Caldwell B. Esselstyn, Jr., former president of the medical staff at the Cleveland Clinic, writes that you can reverse heart disease with no drugs and only a plant-based diet. He bases this conclusion on the groundbreaking results of his 20-year nutritional study. Backed by solid scientific evidence, he argues that we can end the heart disease epidemic simply by changing what we eat. Dr. Esselstyn recommends a plant-based, oil-free diet that he says can prevent heart disease, stop its progress, and even reverse its effects.[2]

The late Walter Kempner, MD, founded the Rice Diet. He advocated a diet of rice, fruit, and vegetables on the basis that it has the power to do miraculous things for people and help them gain back their health. He treated hundreds of people at Duke University where he prescribed a diet of rice, vegetables, and fruit that reversed hypertension, diabetic eye changes, heart failure, kidney failure, and obesity.[3]

Dr. T. Colin Campbell, PhD, professor emeritus at Cornell University and co-author of The China Study, the most comprehensive human nutrition study to date, advocates a plant-based diet for optimum health. I was fortunate to be part of Dr. Campbell’s class at Cornell University, where he told us:

Plant-based eating is a superior way of eating. Benefits of eating this way: Live longer, look and feel younger, have more energy, lose weight, lower blood cholesterol, prevent and even reverse heart disease, lower your risk of prostate, breast and other cancers, preserve your eyesight in your later years, prevent and treat diabetes, avoid surgery, vastly decrease need for pharmaceutical drugs, keep bones strong, avoid impotence, avoid stroke, prevent kidney stones, keep your baby from getting type 2 diabetes, alleviate constipation, lower your blood pressure, avoid Alzheimer’s, beat arthritis and more.

Dr. Campbell discussed studies he had done on the diseases that arise in populations when meat protein is introduced into the diet. He continued:

My early research gave me the understanding that animal protein, when tested experimentally, was substantially different from plant protein in its ability to promote tumor development. It turned out that animal protein had its effect by operating through a constellation of integrative mechanisms. The division between animal and plant foods was a signpost of a division of the kinds of foods having an effect on cancer.[4]

In Dr. Campbell’s class on plant-based nutrition, I learned of many studies that prove it is possible to be healthy or overcome illness on a plant-based diet. Recently, one study conducted by a team of American and Japanese researchers showed that people who have diabetes can vastly improve their health by eating an entirely plant-based diet.[5] More than 100 million people today have diabetes or pre-diabetes.

The study’s findings agree with my experience. Working with people who have diabetes, I have found they show remarkable improvement in their health and well-being from consuming a plant-based and almost completely raw food diet.

For that study, the researchers also undertook a new meta-analysis—which is considered the highest level of scientific evidence—in which they compared six significant prior research studies. The researchers found a plant-based diet significantly improved blood sugar control in type 2 diabetes, and specifically in a key indicator of blood sugar control called hemoglobin A1c. The participants’ results improved as much as 1.2 points, which was greater than the effect of typical oral diabetes medicines.

The study also combined the results of all of the available studies. It indicated the benefits of excluding dairy (including cheese), eggs, and meat from the diet was as much as 0.7 points in some studies, averaging 0.4 points overall. The participants in most of these studies were not required to reduce their calorie or carbohydrate consumption.

Then, even more compelling is a recent national (US) dietary survey  that was completed with over 6,000 people between the ages of 50 and 65 years old.  It was found that those who reported high protein  intake ( example: eggs, dairy, fowl, pork, cows, lamb, etc.), increased their risk of death by 75 percent.

The study showed a quadruple increase of cancer death during the following 18 years, and a quintuple increase of death from diabetes. The participants with  a moderate intake of protein had  a triple increase in their risk of death due to cancer, when compared with the low protein intake group.

According to Mladen Golubic, MD, PhD, with the Cleveland Clinic, “It is important to note that these associations of death by disease were completely eradicated if the ingested proteins were “plant-derived”.  The composition of complex amino acids, (which are the building blocks of protein), that is derived from animals, acts very differently than the amino acids from plant protein. What we need are amino acids, not the proteins themselves.” (6)

I’ve learned everyone needs to find the diet that works best for them, and find balance in their life. I also know that the quality of the food we eat is vital. From my studies, I believe an organic, plant-based diet can benefit your health, and even heal your body.

If you would like to try a plant-based diet, you may like my book: How To Be A Healthy Vegetarian – Second Edition

It is a best-seller and it just won

Best Diet And Nutrition Book by the Beverly Hills Book Awards, 2017-2018

and

Best Specialty Book of the Year by the Book Excellence Awards, 2017-2018.

Buy it today and find out what it’s like to have radiant health!

Half the book is about nutrition and health the other half is recipes and resources.

Click here to view my 6 award-winning books on my Amazon Author page.

What People are saying about my book:

Best Health and Nutrition Book of this Century

By Dr. Gary Massad

“How To Be A Healthy Vegetarian” 2nd edition, is an excellent book. Having had the opportunity to assist and promote health and nutrition with world-class athletes over the last 25 years; it is my opinion that Nancy Addison’s book is a formula for high-level performance in our daily lives. I can’t imagine a more informative book for the person looking to improve their health. The chapter about sugar is the most complete information available. Nancy is an expert in Nutrition. What you put on the end of your fork is more powerful medicine than anything you will find at the bottom of a pill bottle.”
Gary L. Massad M.D.
-First National Corporate Medical Director and founder of Occupational Health Centers in America. Attending physician to the Iron Man Hawaii; Attending Physician, United States Triathlon Association; Attending Physician United States Tae Kwon Do Association, Attending Physician United States Cycling Federation.

How To Be A Healthy Vegetarian

By Michael Hall, DC

“How To Be A Healthy Vegetarian, 2nd edition, is a wonderful book!!
Finally, a book that I can recommend to my patients without reservation. It is concise, well-written, and easy to follow.
Patients and consumers alike are inundated with the number of books, articles, and marketing that surround our eating habits.
This book easily puts the fundamental concepts into one place that anyone can understand and utilize. The recipes are tasty and can be made with relative ease.
For anyone wanting to make a positive and healthy change in their eating habits and their health this is the book for you!”

“I have just finished reading Nancy Addison’s book “How To Become A Healthy Vegetarian.” It is well written, compelling and informative. The health benefits are indisputable. Nancy, being a gourmet chef as well as nutritionist provides some recipes that clearly explain why Nancy’s dinner guests are pleasantly surprised to indulge in a meatless meal. I found Nancy’s book interesting, well researched as well as a fun read that might be very helpful to anyone who would like to be a healthy vegetarian!”

-Louis P. Brady M.D.

 Resources:

[1] Brown University. “Being a Vegetarian: What are the Health Benefits of a Vegetarian Diet?” Retrieved from  http://brown.edu/Student_Services/Health_Services/Health_Education/nutrition_&_eating_concerns/being_a_vegetarian.php#4

[2] Esselstyn, Caldwell B., Jr. (2008). Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure. Avery Trade.

[3] McDougall, John. “Nutrition in the Medical Clinic Part III” lecture. Plant-Based Nutrition. eCornell University.

[4] Campbell, T. Colin. (2010). “Principles of Nutritional Health. Plant-Based Nutrition.” eCornell University and the T. Colin Campbell Foundation.

[5] Yokoyama, Y., Barnard, N.D., Levin, S.M., & Watanabe, M. (2014, October). “Vegetarian Diets and Glycemic Control in Diabetes: A Systematic Review and Meta-analysis.” Cardiovascular Diagnosis & Therapy, 4(5), 373–382.

6, Cleveland Clinic, Benefits of Plant Based Diets,  “Online Health Chat with Mladen Golubic, MD, Ph, Friday, April 4, 2014 https://my.clevelandclinic.org/health/transcripts/1602_benefits-of-plant-based-diets

 Order: How To Become A Healthy Vegetarian, 2nd edition, and learn Nancy’s simple strategies for living a more radiant, healthy life.

If you like this article, please like this article and leave a comment! Nancy would love to hear from you!

The post Becoming Vegetarian To Lose Weight appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

This nutrition packed cookbook, has everything you need to know from the best vegan, vegetarian recipes, protein for vegetarians, the best fats, the best sweeteners, protein rich vegetarian foods, quick easy vegetarian recipes, etc. It shows how to make recipes vegan, what is the best vegan protein, how to prepare carbohydrates so they are healthy.

This book gives vegetarians the power of healthy choices and assists them in creating long-term, sustainable, and life-enhancing strategies for being a healthy vegetarian, vegan or raw foodist. In this book, #1 bestselling Author Nancy Addison inspires, motivates, and teaches easy-to-implement suggestions for leading a nutritious lifestyle. She also offers incredible insight into health and wellness for people of all ages. The book includes over 110 easy recipes, many of which are gluten-free, raw and vegan! Get your copy of “How To Be A Healthy Vegetarian” Second Edition today!

You will find out why Celebrity Chef and Nutrition Expert Nancy Addison has been sought out by Doctors from all over the world as well as celebrities and other famous people like Larry Hagman, Linda Gray, Suzie Humphreys, Maryann De Leo, Bob Fanucci, Sir Earl Toon, Bill Booth, Beth Morgan, and many others.

“How To Be A Healthy Vegetarian” 2^nd edition is an excellent book. Having had the opportunity to assist and promote health and nutrition with world-class athletes over the last 25 years; it is my opinion that Nancy Addison’s book is a formula for high-level performance in our daily lives. I can’t imagine a more informative book for the person looking to improve their health. Nancy is one of the top nutrition experts I’ve ever known. What you put on the end of your fork is more powerful medicine than anything you will find at the bottom of a pill bottle.”
– Gary L. Massad, M.D. FACOM, FAASM, FAC, LM. Past attending physician to the 1984 and 1996 Olympic Games, attending physician to United States Cycling Federation, USTAA, and USMAA

Nancy Addison is a Dallas native and raised her two children on an organic, whole-grain, vegetarian diet.

“Eat like a cow and you’ll be as strong as an ox!” – Nancy Addison

Do you want to know quick easy vegetarian recipes? This book has over 115 quick vegan and  vegetarian meals, extensive information and recipes for protein rich foods for vegetarians, information about probiotics, the thyroid, and extensive amount of other importanit information you will be thrilled to read about. Because this book is about being healthy. Making this lifestyle easy and healthy.

This book is recommended by leading Medical Doctors as a great resource for medical professionals.

It is easy to understand and easy to implement!

Nancy is an expert at making cutting edge science easy to understand and even easier to implement with her delicious quick easy vegetarian recipes and easy to implement lifestyle suggestions.

An Amazon Best Seller!

Order your copy today!  Click here!

Nancy Addison is available for interviews and appearances.

For more information, please visit www.organichealthylifestyle.com,

Nancy on Facebook, LinkedIn and YouTube and follow her on Twitter @nancygaddison. Contact Nancy at Nancy@organicheatlhylifestyle.com

The post Benefits of Being Vegetarian, Amazon Best Seller, “How To Be A Healthy Vegetarian” appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

“Grilling, frying, broiling, and other cooking methods that expose meat to extremely high temperatures, creates potential cancer-causing compounds called heterocyclic amines (HCAs).

This is especially true when the meat is charred or overcooked.

Moreover, when fat drips on the heat source, the plumes of smoke can coat meat with other dangerous chemicals. 

The worst offenders are fatty, well-done beef, pork and lamb, but even poultry and fish produce HCAs when seared.”

If you love grilling, here are a few ways to reduce the dangers:

• Buy lean types of meat and trim off all visible fat.

• “Marinate meat. Researchers have found that this can decrease HCAs by more than 90 percent. Use combinations of beer, cider, vinegar, citrus juices, mustard, herbs, and brown sugar.”

• Precook meat in an oven, and then finish on the grill.

•Try using a lower heat. Don’t put the meat right over the fire. Put the meat to the side of the grill where the heat isn’t as hot.

• Turn the meat more frequently, and grill the meat just until it is cooked and safe to eat.  Don’t cook it until it is charred. You can use a meat thermometer to check and make sure it is done.

• Avoid breathing in smoke, which also has risks.  

• Veggie burgers, seitan (a protein-rich food made of wheat gluten, used as a meat substitute in vegetarian dishes),

Portobello mushrooms and vegetables have little or no formation of HCA’s when grilled.

Try going vegetarian once in a while!  It tastes good, and is good for you!

Resources and quotes are taken from the Berkeley Wellness Alert University of California - 5/24/2011

GRILLED VEGETABLE PITA SANDWICH

My son, Gibbons,  makes delicious sandwiches during the summer. Sometimes he grills and sometimes he roasts his veggies. I like mine to have only sliced and grilled portobello mushrooms.

This recipe is great any of those ways!

When preparing the veggies, slice them about 1/4 of an inch thick. You don’t want them too thick.

This recipe makes one serving.

Ingredients:

1 whole-grain pita bread, warmed

½ zucchini, thinly sliced lengthwise

¼ c. red or yellow bell peppers, thinly sliced

1 carrot, thinly sliced

½ c. hummus

Directions:

1. Heat the grill.

2. We put our veggies in a grilling rack that is then placed on the hot grill. The rack is optional.

3. Grill the vegetables 10 to 15 minutes, until they are slightly soft and

warm. Then remove from heat.

4. Spread hummus in the warm pita bread.

5. Lay slices of grilled vegetables in layers inside warm pita bread

on top of hummus.

Variations:

1. Coat vegetables with a little coconut oil and sea salt before

grilling for a richer and moister flavor.

2. Add slices of portobello mushroom, for a meatier flavor and texture.

3. Substitute sliced avocado or mayonnaise for hummus.

The post Safe & Healthy Tips for Grilling This Summer appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Genetically Modified Foods.

Is The US Government Going To Deny Us The Right To Have It Labeled?

This Thursday, Congress is voting on the bill to deny us our rights to have GMO food labeled.

t seems so mind boggling to me that congress would enact a law preventing genetically modified foods from being labeled.
They are taking away our right to know what we are buying.
Why? If it is SO “safe” like they say, then why don’t they want us to know? if they are labeling it for other countries, why can’t they do the same for the US? What are they afraid of by denying our right to know? How much money are our representatives getting from the lobbyist that make them vote in their favor? I asked my representative Pete Sessions to tell me how much money he is getting from the GMO lobbyist for his re-election and other things, that would have him voting to deny our right to know. They call it Accurate food labeling act. That is deceptive in itself. I wonder why he doesn’t care about our rights?
One of their arguments is that it is too expensive, but in reality it’s pennies. And if they are labeling it for other countries who require it, then it is no cost to them to label it for the US market. What are they truly afraid of? and why are we the people of the US being denied our right to know what our food is made of?
Why does the USDA say if you have cancer to eat Organic Food. How Can someone eat properly if it isn’t labeled properly? Why would they say that if it isn’t important to someone’s health and well being.
Does anyone else care about this or is it only me?
I hope you care and let your congressman know it’s not all right with you that they would take away your right to have your food labeled with whether it’s genetically modified or not.

In 2012, an article in Forbes magazine stated it’s not surprising bees are dying off in huge numbers because of the increase in genetically modified foods. “As of 2012, it is estimated that over 70 percent of the food on the U.S. market contains genetically modified organisms, ingredients that have been scientifically engineered in laboratories.”¹⁹ 

Why are GMO (genetically modified organism) foods harmful? Tests feeding three types of GMO corn to rats showed these results:

Effects were mostly associated with the kidney and liver, the dietary detoxifying organs, although different between the 3 GMOs. Other effects were also noticed in the heart, adrenal glands, spleen and haematopoietic system. We conclude that these data highlight signs of hepatorenal toxicity, possibly due to the new pesticides specific to each GM corn.²¹

During the tests, the rats also developed large tumors.

With all the studies revealing the harmfulness of Genetically modified plants and food as well as the toxic poisons they generously pile on them; it makes me very concerned that they are denying us our right to know what kind of food we are eating.

My friend, Richard Kemp with Abilene, TX’s Radio’s Farm and Ranch report on KLGD Radio, reported this today. I thought it was so great, I asked him if I could share it with you. He said yes.

“Everyone deserves to know what’s in their food so they can make informed decisions about what to feed themselves and their families.

Some companies, however, think consumers don’t have a right to know what’s in their food when it comes to genetically modified organisms, or GMOs.

Congress is voting this Thursday to make it illegal for states to require labeling of genetically modified foods.

If you support mandatory labeling of GMO foods call Your Congressman.

We support mandatory GMO labeling for two good reasons.

Contrary to the companies’ well-worn talking points, the cost of labeling is negligible, because companies change their product packaging regularly.

Our analysis of several studies on the cost of GMO labeling found that protecting consumer choice is a bargain at less than a penny per day per person. Companies would be smart to follow those that have already chosen not to pass along that cost to consumers at the register.

First, labeling is a simple and common sense solution to protect consumer choice. Companies that grow and sell genetically modified foods haven’t yet come up with a convincing excuse to explain why their customers should not have this information.

When those companies spend untold millions to keep their customers in the dark by battling efforts to properly label their products, we ask why. And when they tell us products shouldn’t be labeled because they haven’t been proven unsafe, we call foul.

Food labels contain lots of information, from complete lists of ingredients to whether a product is homogenized.

Second, consumers want it. We asked consumers what they think about GMO labeling, and an overwhelming 92% of those polled agreed that genetically engineered food should be labeled as such.

When that many consumers tell us they’re concerned about a product, we make it a priority. Sixty-four other countries have heeded consumers and now require GMO labeling.

These mandatory labeling programs satisfy consumers in the most clear, consistent and accurate way possible.

Companies are quick to make safety claims, but scientists and regulators agree that there are serious potential risks, including the risk of introducing new allergens.

Concerns are also emerging about damage caused by increased herbicide use to our health and environment.

Plants and animals whose genetic material has been artificially manipulated are different from those that occur in nature or that are developed by conventional plant or animal breeding.

GMO scientists can move genes between living things that could never breed together in nature; for example, they have moved fish genes into tomatoes.

When new genes are introduced into plants or animals, they can produce proteins that aren’t usually found in those foods.

Some of those proteins can cause allergic reactions. That’s why the FDA asks companies to voluntarily test those new proteins to see if they resemble any known allergens. But the testing isn’t required and isn’t foolproof.

Research shows that the rise of GMO crops has also led to vast increases in herbicide use, which threatens our health and our environment.

Most GMO crops are engineered to tolerate the weed killer glyphosate, marketed as Roundup, which has recently been classified as a “probable carcinogen” by the World Health Organization.

According to U.S. Geological Survey data, the use of glyphosate on soybeans and corn has gone up seventeen-fold since genetically engineered versions were introduced in 1996.

GMOs have only been in our food supply for a couple of decades; most Americans didn’t grow up eating them.

This is an emerging field, and new information is coming to light every day. Labeling foods made with GMOs is a simple solution to start addressing people’s concerns.

Agreeing to label GMO foods will let companies demonstrate they are listening to the overwhelming majority of their customers. That’s good business.

Labels will give consumers the information they want and deserve, so they can make informed choices about the foods they choose to buy. That’s just the right thing to do.” – Richard Kemp

I agree with Richard. Please call that number today and let your voice be heard!

It is vital to the food quality and health quality of our country and our food supply and I also believe it is our right to know and the country’s obligation to let us know.

Let your voice be heard or they think you don’t care.

I hope you care and let your congressman know it’s not all right with you that they would take away your right to have your food labeled with whether it’s genetically modified or not.

Here is the bill”s link: https://www.congress.gov/congressional-report/114th-congress/house-report/208/1

The House of Representatives will be voting on Monsanto’s dream bill THIS WEEK – and we’re running out of time to stop it.

More than ever, consumers want to know what’s in their food, but this dishonest bill takes us in the wrong direction.

Can I count on you to call on your member of Congress right now and urge him or her to oppose this anti-consumer, anti-labeling bill before the House votes?

Click here to find and contact your congressional representative and urge him or her to support GMO labeling and vote NO on the DARK Act!

Click here for a link to find your congressman.

To listen to Richard’s show click here. http://radio.securenetsystems.net/v5/KLGD

Let me know what you think please.

Sincerely, Nancy

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The Plight Of The Pollinator

The intricate web of life,  on this planet, depends on every aspect of life, all the way down to the fragile bee. Every part of this web has a particular role on the earth, and when one element of this web is removed, it starts a downward spiral effect which is difficult to foresee and which can be catastrophic. We are at serious risk of losing the bees now, and we need do something about it. I have a petition for the EPA in hopes they will take action.

Please sign my petition for the EPA. Click here.

Bee colonies are seriously threatened by the widespread use of pesticide-coated seeds currently used by farmers, particularly on corn and soy crops. These insecticides are called neonicotinoids. Studies show that bees are drawn to the nectar of neonicotinoid plants and become addicted to them in the same manner that humans become addicted to nicotine. For this reason, bees become addicted to plants grown from these toxic seeds and gorge themselves on these plants, seeking them out and returning to them in the future. Because nectar is brought back to the hive by individual bees, neonicotinoid toxins are also brought back to the hive, where they spread to and kill the entire colony. They achieve this by destroying the nervous systems of bees and other pollinators, such as butterflies. This has led to what scientists have dubbed “colony collapse disorder.”

Why should we care? Bees are important because we need them to pollinate food crops and wild plants. Bees are also an essential part of our economy as they pollinate over 15 billion dollars worth of crops a year. Some crops that won’t grow without honeybees include: apples, cucumbers, broccoli, onions, pumpkins, carrots, avocados, almonds, and many more. If we lose the honey bee our fragile web of life will be devastated, and the U.S. Department of Agriculture has so far failed to aggressively seek out a solution. The Environmental Protection Agency has determined that neonicotinoids don’t even increase crop yields, although that is the purported reason for their use in the first place.

In-depth studies from Purdue University (http://www.purdue.edu/newsroom/research/2012/120111KrupkeBees.html), Harvard University (http://news.harvard.edu/gazette/story/2012/04/pesticide-tied-to-bee-colony-collapse/), and Oxford University, Trinity College Dublin, Newcastle University and Lund University (http://marketbusinessnews.com/bees-crave-neonicotinoid-pesticides-like-humans-with-nicotine/58089) concerning the danger and harm of neonicotinoids towards bees and other pollinators confirm that this is a grave concern.  Overwhelming research conducted on the effects these products have on the environment has led the European Union to presently ban the use of neonicotinoids across the entire continent of Europe. In the United States and Canada, seed-producing companies are allowed to make and sell seeds coated with this pesticide, which has been shown in numerous research studies to contribute to bee and bee colony deaths.

“We know that these insecticides are highly toxic to bees; we found them in each sample of dead and dying bees,” said Christian Krupke, associate professor of entomology at Purdue University and a co-author of the findings.

The United States is losing about one-third of its honeybee hives each year, according to Greg Hunt, a Purdue University professor of behavioral genetics, honeybee specialist, and co-author of the Purdue findings. Hunt said no one particular factor is to blame for this loss, though scientists believe that other factors such as mites and insecticides are all working against the bees as well. “It’s like death by a thousand cuts for these bees,” Hunt said.”

In 2014, 37 million bees were found dead in Ontario, Canada after neonicotinoid-laced corn seeds were planted in the area. (http://naturalsociety.com/37-million-bees-found-dead-canada-large-gmo-crop-planting/). “Once the corn started to get planted our bees died by the millions,” stated Dave Schuit, a local honey producer. This catastrophe is a powerful sign of the harm these seeds affect on our environment.

Furthermore, the effects of these toxins are not limited to the fields where these crops are planted. Genetically engineered plants are able to escape into the wild, where they interbreed with natural plants and continue to spread throughout the environment. The repercussions of this are alarming for the future of our earth, the future of food, and the futures of our children and grandchildren.

“The bees we should also be concerned about are the “3,999 other bee species living in North America, most of which are solitary, stingless, ground-nesting bees you’ve never heard of. Incredible losses in native bee diversity are already happening. 50 percent of Midwestern native bee species disappeared from their historic ranges in the last 100 years. Four of our bumblebee species declined 96 percent in the last 20 years, and three species are believed to already be extinct. A little part of me despairs when I read in a scientific paper: “This species probably should be listed under the Endangered Species Act if it still exists.” These bees nest in the  ground and when the neonicotinoid seeds were planted in the fields, the mason bees did not make one single nest.” Source of quote: (Source: http://www.wired.com/2015/04/youre-worrying-wrong-bees/)

“In watermelons, native bees do 90 percent of the pollination.
Native bees improve fruit production in apples. Native bee pollination creates twice as much fruit as honey bees in blueberries. In tomatoes, native bee species increase fruit production significantly.” (Source: http://www.wired.com/2015/04/youre-worrying-wrong-bees/)

How much evidence will it take before the EPA, or other companies involved, stop the use, and protect our fragile web of life? Bees and the future of our environment are in need of protection from these toxic and harmful poisons. Given the enormous number of bee deaths already, the enormous amounts of neonicotinoid insecticide-coated seeds that are currently being planted, the fragile state of the bee colonies, and the mounting evidence showing neonicotinoid insecticide-coated seed is a danger to bee colonies, don’t you agree that the EPA should stop the manufacturing and planting of this toxic seed?

I move that the EPA ban the manufacturing, sale and use of these toxins, poisons and coated seeds in the United States.

Don’t you think companies should have a ethical and moral obligation to humanity to stop doing and promoting things that are proven to be harming the environment and humanity? Monsanto, DuPont, Dow Chemical, Crop Life America and Bayer all make these seeds and sell them. These companies apparently aren’t doing anything to halt this situation. Why? We need to ask ourselves this question. I pose a question: Do you have investment money supporting companies that do this type of thing?  Is this the type of investment in your future, that will sustain the life of your children and their children?

If they are not voluntarily stopping their production, sale and use of seeds and toxins that have been shown to be doing harm to the environment, then isn’t it the responsibility of the EPA to make them stop harming the environment?

Please sign this petition and join me in helping to stop the use of toxins that are proven to be harmful to bees ( all types) and other pollinators (example: hummingbirds & butterflies), to the environment, and to the human population. These toxins put our fragile web of life in jeopardy.

Please sign my petition to ban and outlaw the manufacturing, sale and use of harmful neonicotinoid coated seeds and pesticides by companies and farmers.

Click here to sign my petition.

Even the federal court system is saying the EPA is wrong!

http://www.motherjones.com/tom-philpott/2015/09/federal-court-nixes-epa-approval-pesticide-known-be-highly-toxic-honey-bees

The EPA just released a report saying that these poisons are the cause of catastrophic bee deaths, but yet they are still not making them illegal to make or use!  Click here to read the EPA report.

Please sign my petition. I am taking it to the USDA and wish to have as many signatures as possible.

Watch this!  Click Here to watch Maria Spivak on Ted Talks, talk about the bees.

Nancy Addison  talks with Richard Kemp on the Farm & Ranch USA Report

KLGD 106.9fm, The Country Giant about the bees –  Click Here to listen to the Radio Show Segment on the Bees.

Update Jan. 2019

I just received this update: “According to a 2017 report from the Center for Biological Diversity, nearly 1 in 4 pollinators are imperiled and at increasing risk of extinction.

What’s killing the bees? 

Neonicotinoid pesticides, sold by Bayer, and used by Monsanto (now owned by Bayer) to pretreat seeds (which adds to the cost of the seeds, without providing any benefit).

It’s time to reintroduce the Save America’s Pollinators Act, a bill that would suspend the use of neonicotinoids and require the U.S. Environmental Protection Agency to complete a thorough assessment and ensure that any uses of these insecticides do not cause unreasonable and adverse effects on pollinators. “

(Update quoted from Richard Kemp, with “KTRR Radio,”  “KSAN Radio,” and “The Farm And Ranch Report,”)

Please sign this petition and contact your congressperson and ask them to reintroduce this bill, support it and help the nation’s pollinators, as well as other parts of our web of life, these neonicotinoid pesticides are killiing.

The bill: https://www.congress.gov/bill/115th-congress/house-bill/5015/text

I’d love to hear your comments!

The post The Plight Of Pollinators appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

The Plight of the Bee

I became aware of the plight of the bee 27 years ago.  I avidly read all kinds of environmental, gardening, and wildlife articles and books, and it makes me sad that it’s only now becoming a widely recognized issue. The large bumblebees were becoming extinct over 28 years ago, because the genetically engineered plants apparently had flowers that didn’t have any nectar. I read that the bees were literally starving to death. Over time, I noticed that more and more flowers in the florist shops and in gardens didn’t have a fragrance. No fragrance, no nectar. What a shame. I love the fragrance, and I love the bees.    

The intricate web of our lives depends on every little aspect of life, and when one is taken out, it can start a downward spiral effect. I find this situation alarming.

Bees are natural to our earthly environment, and our very lives depend on them.  The world’s production of food is dependent on the pollination provided by honey bees.  Some estimates range from 50-80% of the world’s food supply being directly or indirectly affected by honey bee pollination.  Honey bees have been managed and have sustained farming practices as far back as 4500 years.  Without the honey bee, food prices would be astronomical, with the little food that would be available.   

I also recently became aware that the bee colonies have become threatened by the widespread use of a pesticide-coated seed, used for many of the corn and soy crops. It is a seed that has been coated with an neonicotinoid insecticide.   Studies are showing that the bees are actually drawn to the nectar of this plant, and that colonies are in volatile situations because of this toxin.  Seed producing companies are allowed to make and sell seeds that are coated with this pesticide, which has been shown in numerous research studies to contribute to bee and bee colony deaths, even though the Environmental Protection Agency says the product doesn’t increase yields.

How much evidence will it take before the EPA, or other companies involved, stop the use, and protect our fragile web of life? 

Do we really need a more catastrophic sign than 37 million bees being found dead, after the planting of a corn crop in which they used this type of toxic seed?

Isn’t it a moral obligation of industry to stop making things they know are harmful to the environment and therefore to humanity? Isn’t it the job of the EPA to protect us from companies that don’t voluntarily stop doing things that are harmful to the environment and/or humanity? 

In addition to the pesticides, an article in Forbes magazine in 2012, stated that it’s not surprising bees are dying off in huge numbers, because of the increase in genetically modified foods. “As of 2012, it is estimated that over 70 percent of the food on the U.S. market contains genetically modified organisms, which are ingredients that have been scientifically engineered in laboratories.” (1)   

I also understand that genetically engineered plants are escaping into the wild, and interbreeding with our wild plants.  The repercussions of this alarm me too. The future of our earth, and the future of food for our children and grandchildren is at stake.

Why are GMO foods harmful?  

Tests using three types of GMO corn that was fed to rats, showed these results: “Effects were mostly associated with the kidney and liver, which are the dietary detoxifying organs, although results were different between the 3 GMOs. Other effects were also noticed in the heart, adrenal glands, spleen and haematopoietic system.  (The haematopoietic system is the bodily system of organs and tissues, primarily the bone marrow, spleen, tonsils, and lymph nodes, involved in the production of blood).  We conclude that these data highlight signs of hepatorenal toxicity, (or kidney failure), possibly due to the new pesticides, which are specific to each GM corn.” (2) During the tests, the rats also developed large tumors.

Taking Action

The combination of GMO plants, the decline of the bee, and the resulting health risks alarmed me so much,  I raised money for an organic hummingbird and butterfly garden at my son’s elementary school (this was 15 years ago!).  I wanted to help educate the community about the importance of our pollinators. Today, the Science, Art, and English departments are still using that garden. In fact, they have recently added an organic food garden—all organic and free of GMOs (genetically modified organisms)—and they are teaching the children to be “master gardeners.”  Chip Clint (the organic gardening expert who designed the hummingbird and butterfly garden for me at the elementary school), and I have continued to be consulted concerning the garden. I am blessed to have been instrumental in this school program that is now in place.

I understand that elementary schools that have a garden in which children can work, report that students have much higher math and science scores than schools without gardens. It makes the children happy to have an outdoor hands-on type of learning experience.

Petition

Bees and the future of our environment are in need of protection from these toxic and harmful poisons.

Given the enormous number of bee deaths already, the enormous amounts of neonicotinoid insecticide-coated seeds that are already being planted, the fragile state of the bee colonies, and the mounting evidence that shows this neonicotinoid insecticide-coated seed is a danger to the bee colonies, don’t you agree that the EPA should stop the manufacturing and planting of this toxic seed? What can we do?

Please join me in calling for an end to the manufacturing, selling and planting of this  neonicotinoid insecticide-coated seed.  Please boycott the purchase, use and selling of this seed.  Please sign my petition to the EPA, calling for action to stop the manufacturing, selling and use of the neonicotinoid insecticide-coated seed, or any other type of toxin that can cause death to pollinators in our environment.  The next life you save may be your own.

Click Here to sign the petition!

Please leave a comment and also sign the petition!

 Watch this talk on TED talks by Maria Spivak. Click here.

Nancy Addison  talks with Richard Kemp on the Farm & Ranch USA Report

KLGD 106.9fm, The Country Giant about the bees –  Click Here to listen to the Radio Show Segment on the Bees.

Sited sources:

(1) Rachel Hennessey. “GMO Food Debate In The National Spotlight.” Forbes 11/03/2014. http://www.forbes.com/sites/rachelhennessey/2012/11/03/gmo-food-debate-in-the-national-spotlight/2/

(2) Joël Spiroux de Vendômois et al. “A Comparison of the Effects of Three GM Corn Varieties on Mammalian Health.” Research paper. Int J Biol Sci 2009; 5(7):706-726. doi:10.7150/ijbs.5.706.

University studies:

Purdue (http://www.purdue.edu/newsroom/research/2012/120111KrupkeBees.html),

Harvard (http://news.harvard.edu/gazette/story/2012/04/pesticide-tied-to-bee-colony-collapse/) ,

and Oxford ( http://marketbusinessnews.com/bees-crave-neonicotinoid-pesticides-like-humans-with-nicotine/58089)

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Today Nancy Addison talked  with Lisa Pineiro about natural ways to help with menopause symptoms on The Broadcast.

Natural Aids For Helping Deal

With Symptoms

As A Result Of Menopause

 Menopause is not a disease or illness; it is a natural event as a result of hormonal change as we age.

The following are general symptoms of menopause:

• Irregular periods
• Hot flashes — flushing of face and chest; may be accompanied by heart palpitations, dizziness, headaches
• Night sweats
• Cold hands and feet
• Vaginal dryness
• Insomnia
• Mood changes — depression, irritability, tension (usually happens with sleep problems)
• Gain in abdominal fat
• depression

I did a segment on The Broadcast on KTXD-TV about menopause.

Here is the link to watch my  (Nancy Addison) segment about Menopause on The Broadcast.

Preventive Care

Eat a well-balanced diet high in fresh fruits and vegetables. Eating a healthy, well balanced diet can help you reduce the risks and discomforts associated with menopause. A diet low in saturated animal fat can help reduce your risk of heart disease by providing the following benefits:

• Lower LDL (“bad”) cholesterol and triglycerides (fats in the blood)
• Lower blood pressure
• Maintain a healthy weight

Soy- Avoid soy products. Some evidence suggests that eating soy-based foods such as tofu might help reduce certain symptoms of menopause, including hot flashes. I don’t recommend them because eating soy can cause severe thyroid problems.

Get regular exercise– the benefits of exercise include:

• Keeping bones strong and warding off osteoporosis through weight bearing exercise, such as walking
• Reducing hot flashes
• Boosting mood
• Enhancing memory and concentration
• Lowering cholesterol

Nancy’s Favorite Helpful Supplements

• Make sure you have adequate amounts of Omega 3’s and Vitamin D

Text Nancy – 214-202-9243 to discuss your situation.

• Mood – 5 HTP and L Theanine
• Herbs – Black Cohosh, pycnogenol, red clover and Asian Ginseng- Make sure to  check with your doctor before taking herbs. They can interact with medical prescriptions.

Acupuncture

Homeopathic Remedies

• Lachesis — hot flashes, irritability
• Sepia — low energy, mood swings, vaginal dryness, irritability
• Pulsatilla — mood swings, insomnia
• Sulfur — hot flashes, irritability

New Technology Therapy by Lifewave!

Here is a video  with the inventor,
David Schmidt explaining the X39 Lifewave patch to medical practitioners how these patches work.

https://www.youtube.com/watch?v=W66vQ9IcZs0

It’s quite good with slides.

If you order, please use my Lifewave referral number #1439757 and I will help you wear them in the most effective way possible. Here is my  link for ordering.  https://lifewave.com/nancyaddison

Look what they can do.

Let me know if you need my help!

I wish you the best health ever!

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Natural Ways To Help With Menopause Symptoms appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Monday,  I found out we lost a very dear person, Tom Spicer.

We all knew Tom. He was not known as a big man in terms of physical stature, but he was a big man in that he was extremely smart and talented, had a wonderful sense of humor, a big heart, was a good father, a great brother, a great friend, and I’m sure much, much more that I’m not even aware of.

It took me some time to write this, I was so incredibly heart sad. But I’m writing this as a tribute to my friend, who will be greatly missed.

He left a big impact on Dallas and on those who knew him. He knew something about everything, and a lot about a lot of things.  You couldn’t help but respect him. He quite literally led a movement in Dallas for living healthier lives and eating a healthier, fresher, more plant-based diet. He had a passion for gardening, food and life. He was incredibly genuine, generous and kind.

He was a self-made man who’d risen to a very impressive level in life in many ways, in the mere years he had with us.

I hadn’t known Tom that long, but I worked on some projects with him, and we had joined forces in our love of growing and consuming beautiful, healthy plants. He was an enormous force in Dallas, providing healthy fresh food for all of us to enjoy and thrive from. He had a gift for fun, laughter, making plants grow and creating exceptional gourmet food.

When I was Larry Hagman’s chef and nutritionist, I’d go to Tom’s to get the freshest organic foods I could. It was always such a delight to go back into his garden and see what he was growing at the time. It was a magical garden. I just felt better every time I went there.

At special times he’d be… on his hand-made musical instrument, playing the most beautiful music and sweeping everyone away into another world.

He was such a dear person, and I enjoyed his company so much. He was unique and rare. His place (one being – FM 1410) was always filled with conversation, music, and laughter.  It made me think that this must be what it was like in France, when the Impressionist artists and writers were together. Tom was magical in creating a space for everyone to feel relaxed, accepted and free to share their thoughts, dreams, art and aspirations. He was like the Gertrude Stein of Dallas. A rare and cherished person.

The picture I added above was one taken when he gave me a book signing (my book is: How To Be A Healthy Vegetarian)  party at his place FM1410. ( Thai’s Tom in the middle. I’m in the blue dress on the right with my mother next to me.) It was a joyous event and he was so dear to make food using recipes from my book. He had also contributed some recipes to my book. He was a such a dear friend.

He was the leader of a movement.

He will be greatly missed.

He has my respect and admiration.

I will miss my dear friend immensely.

I was working on a book with him and I happen to have a biography of his that we were putting in our book. I don’t think he would mind if I shared this with you.

Tom “Spiceman” Spicer’s food and music have always been intertwined. They are ripe, delicious, and sexy like homegrown, Creole tomatoes.

The Spiceman grew up in the Crescent City ,New Orleans, Louisiana into a family of five sisters, Doris, Diana, Bettina, Alice and Susan, and one, macho brother, Hank. Tom was raised by his right-brained mother, Alice, and his left-brained father, Captain Henry C. Spicer, Jr. Somehow his Danish mother managed to meet and marry his Dad, from Waycross, Georgia in Venezuela. Now that’s a spicy melting pot!

Tom entered at the tail end of the family and of his father’s naval tour of duty. Born in New Port, RI in 1956, he traveled with his family to Holland where they resided for 3 years. When Tom was 4 years old, Capt. Spicer and family were transferred to New Orleans where the Captain became Commandant of the 8th Naval District in 1960.

The two major influences and loves in Tom’s life are music and the land. The love of music comes via his dad. The love of the land comes via his mom. They are uniquely combined in The Spiceman.

As a young man Tom’s dad was a Jazz violinist and played gigs on the east coast that helped feed his family during the depression. One of the bands he was part of was called “The Georgia Jazz Babies”. His dad also entertained his large family by playing the piano at home.

Tom Spicer formalized his love of music by studying and playing bass at Berklee College of Music in Boston, MA. He then worked for many great musicians such as Clarence Gatemouth Brown, Robert Ely, Tracy Nelson, and Zachary Richard. He toured with Zachary Richard through France and Canada where he was introduced to the best food and freshest markets he’d ever experienced.

As a child Tom gardened with his mother in the lush, fertile soil near the Mississippi River. He frequented the French Market near Jackson Square as a child with his parents and later as a produce merchant. At the French Market he procured fresh Creole tomatoes, bay leaves, peppers and satsumas to sell to his Crescent City clients. One special client was his sister, Susan Spicer, chef/owner of Bayona restaurant in New Orleans.

Arthur Griffin, Tom’s great-grandfather, was a horticulturalist extraordinaire imported from England to New England in the early 1900’s by the Vanderbilts. Arthur grew hothouse melons and strawberries in the dead of winter for the Vanderbilts. However, he was more noted for his flowers winning trophies like the “Gardeners Chronicle” for his breed of “Gloriossa Rothchildsianna”.

In 1979 Tom’s connection to the land was enhanced when he was recruited by an oil and gas lease acquisition firm in Lafayette, LA. He trained to become a Louisiana, Oil & Gas Landman, which enabled Tom to rightfully say… “I’m a Looziana landman….dat’s de lease I can do”.

Upon returning to New Orleans after the oil crunch, Tom’s long time friend and peer, Jim Bremer, recruited him to work for a specialty produce company where Spiceman truly began to blossom.

Tom moved to Dallas, Texas in 1984 to expand his field of dreams. He was recruited by a failing hothouse tomato operation. Tom turned it into one of the most successful fresh herb and specialty greens operations in the state. At the same time he continued to play bass guitar and join the Dennis Cavalier Band every Mardi Gras where his bass playing was like file to gumbo.

When Tom’s imaginative bass playing styles and creative, New Orleans musicality got a hold of the flea market kalimba his sons, Erik and Maxwell, brought home, the Seque Kalimbass was born. Tom was able to join his bass with the African thumb piano and some great music has come alive.

The people who have had the delight of experiencing Tom “Spiceman” Spicer’s food and music keep coming back for more.

I will miss Tom very much. He leaves a huge void in many of our lives.

– Nancy Addison

This is Tom Spicer and Anne Oliver Lewis at their booth at the Chefs For Farmers Event at Lee Park in Dallas.

Click here if you want to watch Tom teach us how to cut green onions in the proper way.

Click here to watch an interview with Tom and SMU Reporter.

Click here to watch him play his unique musical instrument!

The post Tom Spicer – The Spiceman appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

I released my new book today on Raising Healthy Children!

It made the best seller’s list!

Raising Healthy Children is a comprehensive book full of encyclopedic information! This book is filled not only recipes and information about how you can raise your children in the healthiest possible way, but also includes resources, references and endnotes to give you the most comprehensive book on how to raise healthy children on the market today. Nancy Addison walks you through the grocery store, shares natural remedies, discusses the health benefits of breastfeeding, shares recipes for non-toxic body products, supplements, vitamins, minerals, and so much more.

The post “Raising Healthy Children” By Nancy Addison – Best Seller On Amazon! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

I can still remember putting sunscreen on my son, who has very sensitive skin and is a redhead. He started screaming and running off in pain because the sunscreen I had just applied to his skin hurt him. The sunscreen had been for children with sensitive skin! It made me incredibly sad and upset as I washed it off of him and felt so terrible about having hurt my son in this way.  I only wanted to protect him.

After that, I really started researching sunscreens in hope that I would never hurt my children again. I’ve learned a lot since then. We want to protect ourselves and our children from the sun during the summer, but what else is there to know about the sun, and what sunscreen should you use? Recent studies reveal that many sunscreens can cause Vitamin D3 deficiency, increase the risk of skin cancer, and take away the sun’s benefits, such as access to Vitamin D. (1)

It is estimated that about 87% of the population is Vitamin D–deficient in the winter months, and that seven out of 10 children and 70% of breastfed babies are deficient in Vitamin D3, which affects their growth and development. (2) The sun promotes health and vitality. Because of these alarming numbers, many doctors recommend significant everyday supplements of Vitamin D and more specifically Vitamin D3.

Vitamin D is actually a hormone, known as calcitriol in its active form. A deficiency of calcitriol may be responsible for over 17 cancers, autoimmune disease, multiple sclerosis, osteoarthritis, hypertension/high blood pressure, diabetes, depression, and genetic disorders, and may increase the risk of cardiovascular disease. (4) Rickets (bone softening) is a disease caused by Vitamin D deficiency. Sounds a lot like osteoporosis, doesn’t it? If you have a bone problem, have your Vitamin D checked. That may be a big part of the problem.

The American Medical Association recommends we get at least 15 minutes of direct mid-day sun, without applying sunscreen, several times a week, yet the American Academy of Dermatology says “there is no scientifically validated, safe threshold level of UV exposure from the sun that allows for maximal vitamin D3 synthesis, without increasing skin cancer risk.” (4) It is up to you to decide, but regardless, be sure not to stay out in the sun and burn from prolonged exposure.

Humans have been getting their Vitamin D from the sun for centuries, and foods with Vitamin D are few and insufficient. Most experts agree with the American Medical Association’s recommendations for sun exposure. The amount of skin exposed to sunshine correlates directly with how much Vitamin D will be produced. The more skin exposed, the more Vitamin D will be created. Also, people with darker skin actually need more sunlight than lighter-skinned people. We also need sunlight through our eyes without sunglasses each day.

For about 25 years, we have used sunscreens that block out UVB rays, but not UVA rays. UVB rays were thought to be the cause of skin cancer, butstudies now reveal that sunscreens were blocking UVB cancer-protecting rays and allowing in UVA rays that can cause cancer. For about 25 to 30 years, we have been in some ways convinced to be afraid of the sun and avoid it. There is no Vitamin D toxicity from sunshine, because UVA rays break down excess Vitamin D. We can store Vitamin D in fat cells and use it in the winter month if we get enough in the summer. UVB rays are at their peak in the summer and are not available for most of the winter north of Atlanta, Georgia. When UVB rays stay on the skin surface they help the body make Vitamin D3, which is why they were incorrectly blamed for causing skin cancer. The SPF rating only measured the UVB blocking power. Sunscreens reportedly reduce Vitamin D3 levels in the blood by up to 99 percent.

What do you do about sunscreen if you need to be outside for long periods of time? Pick a safe sunscreen. Some sunscreens have carcinogenic ingredients and hormone disrupters that should be avoided: Oxtinoxate, Octisalate, Oxybenzone, Homosalate, Avobenzone, and Retinyl Pa (a form of Vitamin A). Be sure to check any sunscreens for these ingredients; they absorb easily through the skin and are toxic when combined with sun exposure.

Zinc oxide and titanium dioxide have been said to be safe and they say it doesn’t penetrate the skin, but from my most resent research, I believe they arenot safe. Micronized metals will penetrate the skin and enter the blood stream. The results of this can be ancer and tumors. TiO2 is an acknowledged arcinogen. (5)

Dr. Plourde, in her research paper,  “Exposing the Hazards of Sunscreen, ” says that there is concern that “sunscreen chemicals should be examined in relation to rising autism rates.” (6) Also, this research shows that the sunscreen ingredients are what are causing the coral reefs to die. There is a bill now in Hawaii to ban sunscreens with these toxic ingredients.  Senate Bill 2571 would ban the sale and distribution of any sunscreens containing oxybenzone and octinoxate, which scientists say damage reefs. “Sunscreen can bleach coral reefs, researchers have confirmed. The chemicals that filter ultraviolet (UV) light can activate latent viral infections in the symbiotic microalgae that the corals rely on for nutrition.” Think how toxic these are before putting them all over your body or your children’s body. If you are interested in this subject, I would definitely read her research paper.

If you think you must use a sunscreen, you may check The Environmental Workers Group (EWG) (a non profit group that does independent testing) tested over 1,500 sunscreens for safety and effectiveness. You can go to their website and see the sunscreens they recommend. (7) Their site with the sunscreen is:  http://www.ewg.org/2014sunscreen/.

I would buy the ones that are non nano, because when it’s nano, it is too small a particle and can penetrate the skin. You want it to be large enough particles that will not penetrate the skin. Some scientist think even the non nano is not large enough to keep it from absorbing into the body/bloodstream.

Natural ways to help us protect ourselves this summer from getting to much sun. Drinking carrot juice or eating carrots or sweet potatoes also gives the body some natural sun protection (from the beta carotene). Wearing nice thick clothing that covers our skin without chemicals. Clothing that are treated with chemicals like: titanium or zinc oxide will break down in the wash and create hazards to the eco system i our water supply.  Apparently the coral reefs are dying off as a result of various chemicals used in sunscreens. (8)

So, whenever you are getting to the beach or a warm and sunny place, get some natural vitamin D, wear natural clothing to protect yourself from too much sun, eat some beta carotene rich foods and get into the shade if you feel you have been out too long.

Enjoy you fun in the sun!

Sources:

1.Mercola, Dr. Joseph. “Slathering on Sunscreen Does Not Prevent Cancer.” Dr. Joseph Mercola’s website. articles.mercola.com/sites/ articles/archive/2003/08/02/sunscreen-cancer.aspx.

2. Douillard, DC, Dr. John. “Vitamin D: Astonishing Health Benefits.”

Dr. John Douillard’s Lifespa.com website. www.lifespa.com/article. aspx?art_id=100&view=print.

3. Douillard, DC, Dr. John. “Sun Exposure: Don’t Be Fooled By Your Sunscreen.” Dr. John Douillard’s Lifespa.com website. www.lifespa. com/article.aspx?art_id=114&view=print.

4. Douillard, “Vitamin D” Douillard’s Lifespa.com website. www.lifespa.com

5, 6 & 8.  “Exposing the Hazards of Sunscreen” by Elizabeth Plourde, CLS,NCMP, PhD, Price-Pottenger Journal Vol. 36, No. 1

7. “Sunscreens Exposed: 9 Surprising Truths. EWG’s Skin Deep— Sunscreens 2011.” Environmental Working Group website. June 23, 2011. breakingnews.ewg.org/2011sunscreen/sunscreens-exposed/ sunscreens-exposed-9-surprising-truths/

copyright@nancyaddison2012 For more information go to: www.organichealthylifestyle.com

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Cooking Cambodian Style

My daughter was working for the Office of the Co-Prosecutors at the United Nations Assistance to the Khmer Trials at the Extraordinary Chambers in the Courts of Cambodia, in Phnom Penh. When I went to spend the holidays with her there, last month, we did some really fun things.

We also took a deliciously fun cooking class, where we learned the secrets to Khmer cooking. I loved learning how to make bowls with banana leaves and how to make a chili paste Khmer style. It’s very different from chili paste in Texas! We made some curry and put it in banana leaf bowls before they were steamed. Our are the ones at the top that look different. We made our vegetarian. The other people made their dish with fish and chicken.

We made quite a few recipes and it was quite an experience. I highly recommend cooking classes when traveling. It adds a little something extra special to the meal you have that day!

My daughter and I love curry and other spices used in Asian Cooking. Khmer is different from Thailand cooking and it was fun to learn all the little nuances involved with the recipes and our food. We went on a shopping tour of the local farmer’s market, which was very educational.

I decided to put a lot of these recipes in my next book, From Earth To Table. This book will celebrate our global connection with the earth, family and food.

On Christmas Day, we went up to the northern part of Cambodia. We went to an elephant rescue and spent the day with rescued elephants and even were lucky enough to get to bathe, Princess, the elephant in the beautiful river in the forest preserve. Amanda and I had never bathed an elephant before. it was such a fun day. Princess loved getting her bath, which made it that much more enjoyable!

I love to travel with my family. My daughter and I now have lovely memories of being together over the holidays and doing some cool things together.

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Recipes For Super Smoothie and Quinoa Milk

I love smoothies. They are a fast and easy way to get super, nutrient dense food in an efficient manner. I always felt that breakfast was one of the most important meals of the day.

When my children were growing up, I made smoothies for my children almost every morning before they left for school. If they were racing out the door, I knew that they could drink this on the way to school, and it would sustain them until lunch. I didn’t want them going off without some kind of food in their stomach.

Fruity Protein Power Smoothie

Ingredients:

1 c. fresh, organic fruit of choice (freshly pitted cherries or blueberries are good)

1 banana

1½-2 c. organic quinoa milk

1 scoop (4 T.) Vanilla Protein Powder

1 tsp. cold pressed, organic hemp seed oil

1 T. organic, pure coconut oil

2 dates, pitted and softened by soaking them in water for about 20 -30 minutes.

¼ tsp. fresh, soft bee pollen (optional)

Directions:

Place all ingredients in a blender and blend until smooth.

Drink at room temperature immediately.

Variation: Substitute a few drops of stevia or ½ tsp. of xylitol for the dates, if you have high blood sugar.

Serves one.

Quinoa Milk

Ingredients:

1 vanilla bean or ½ tsp. vanilla extract

1 c. organic, whole (freshly-cooked) quinoa

2 c. non-chlorinated water

Stevia to taste (optional)

Dash of sea salt

Directions:

1. Split vanilla bean and use a sharp knife to scrape out the inside of the bean. Put scrapings in a blender.
2. Combine all ingredients in a blender and blend well.
3. Strain through a nut milk bag, or simply drink it as a thicker version. (The more quinoa you add, the thicker the milk will be.)

Notes:

1. You can omit or use an alternative vanilla flavor for this milk.

Toffee or vanilla-flavored stevia (by Sweet Leaf) is one I sometimes use instead of the vanilla bean.

2. You can add a soaked date for sweetening.

Serves one.

By Nancy Addison CHC, AADP. For more information go to:www.organichealthylifestyle.com

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I have a large family and dearly love getting to see them and catch up on what everyone is doing. With everyone coming over, the house will smell fabulous with the aroma of freshly, baked breads and casserole dishes. Since we all want to nibble a little while we are waiting for everyone to arrive, I will have some nut pate stuffed celery sticks as appetizers and some warm spiced, apple cider.

When it is finally time for our meal and the blessing, we will be filling our plates with a variety of delicious foods. People traditionally like to have a chewy, meaty type of main dish for Thanksgiving that would be in place of the traditional turkey. So, I make a Seitan Stroganoff, which is an old recipe of my mother’s that I have remade to be vegetarian. It is very hearty with a kind of gravy type of flavor and sauce. I would have a big, mixed green salad and the side dishes would be my squash casserole, Tom Spicer’s brown rice and chestnuts, stuffed tomatoes, green peas and Sweet potatoes with cranberries and apples. Then of course we have to have the traditional cornbread dressing. I make mine with my homemade cornbread recipe that is combined with vegetable broth, celery, sautéed onions and some herbs to create a wonderful cornbread stuffing.

Traditionally, for the last 27 years, my mother would divide her dressing when she was making it and make one with chicken broth for everyone else and then one with a vegetarian broth for my family and me. I always appreciated that from my mother. She is so thoughtful about trying to make sure everyone is able to enjoy a festive Thanksgiving Dinner together.

Then for the bread, I make my Great Aunt Katherine’s homemade yeast rolls, which are always a favorite and are the traditional bread at our holiday family feasts. Then for the grand finale, there would be pumpkin and pecan pies for dessert.

I am so thankful for my family and our meals together. This Thanksgiving I will be eating these comforting foods that are my special veggie Thanksgiving feast.

I hope this gives you some idea of what to serve the vegetarians that grace your table.

Bless you and your family and have a wonderful Thanksgiving holiday!

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Chef Stephan loves my book, “How To Be A Healthy Vegetarian” 2nd edition!

I had a great time at Lisa Endicott’s anniversary party of her Endicott PR* business. It was given at Chef Stephan Pyles’ restaurant, San Salvaje. It was an evening of great people, food, music and conversation.

Stephan owns the following restaurants: Stephan Pyles, Stampede 66, San Salvaje and Flora St. Cafe in Dallas, TX.

Thank you Chef Stephan!

* Lisa Endicott is the owner and president of Endicott & Company Public Relations.  Endicott & Company specializes in corporate communications, media relations, marketing and branding strategy, and event publicity for entertainment, financial, technology, hospitality and travel, nonprofit, real estate, and retail clients. You can visit her website here.

You can get your copy of How To Be A Healthy Vegetarian at Amazon, Barnes or Our Store.

Nancy’s website is: Organic Healthy Life.com

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Charlene Tilton ( stared in the TV show “Dallas”) was there along with one of White Bridle’s main chairwomen: Sheree Wilson ( stared in the TV Show “Walker Texas Ranger”) and founder of White Bridle Therapy,  Brook Boleyn. I have volunteered with White Bridle since it was very young. I love horses and children and this has been a terrific experience for me working with this group.

They provide Equine Therapy for children with Autism as well as other health challenges. I also love the fact that they have rescued many fine horses from becoming dog/pet food. Horses are so magnificent and regal. They deserve more humane treatment. This is a wonderful group and I know they have helped many children and horses live happier lives.

For more information go to White Bridle Therapy

.

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Holistic Nutrition Counselor- Nancy Addison Gets Some Healthy Travel Tips From Heather Lutze with Findability

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The Journal of the American Dietetic Association, published in 1998, showed that children consumed an average of 29 teaspoons of sugar each day, and it is scary to think how much sugar they can ingest in a single day around Halloween and the holidays. Sugar breaks down the immune system and stresses the body severely – contributing to diabetes, obesity, tooth decay and a host of other health problems.

Halloween, however, allows a parent the opportunity to use the spooky goblin, monster theme to make new dishes seem fun and exciting. Did you ever think that green food is the perfect choice for a monster ghoulash, Martian moss drink or witch’s brew? This wonderful, raw, nutrient-dense food can help counteract all the sugar-dense foods they may be eating elsewhere.

Children’s organs are forming into their twenties, and the food they eat goes directly into the formation of these organs. Therefore, it is crucial that the foods they eat have a pure, nutrient-dense nature. This makes choosing organic food much more important for children than adults.

I highly recommend making this green smoothie, which is incredibly healthy. It can help adjust the bodies’ PH balance. It may sound spooky to you at first, but give it a try; you may be surprised by the taste.

We create and renew taste buds about every two weeks if we are healthy and eating well, which means we are creating new taste buds to adjust to what we are continually eating. So, if a healthier change of diet is desired, try eating the new healthful food for at least two weeks. This will give the body a chance to renew itself and add taste buds adjusted to the new healthier diet.

When adjusting a child’s diet to include better quality food, a helpful method of encouragement can be rewarding them for trying this new food (a few bites at least 10 times or for two weeks). There is a good chance that when those two weeks are over, they may actually like the new food. Gold stars, a special outing, playing a game with them or a morning of art can be wonderful rewards for children trying new and interesting dishes.

When your child comes down for breakfast on Halloween week, have this green smoothie – Goblin Ghoulash – ready in the fun spirit of the holiday and know that you’re giving them something nutritious.

It is best to make this drink in a good blender, because it can turn nuts, seeds, unskinned fruit and vegetables to a liquid more easily. This drink is rich in phytonutrients and vitamin C, so try to drink it within 20 minutes, because the nutrients begin to dissipate after that time.  Iron is more absorbable into the body when vitamin C is present, so if you use spinach, this drink will be rich with vitamin C and Iron. In addition, leafy greens, such as the ones in this recipe, are high in protein without the unhealthy effects of many types of meat. Spinach is actually 45% protein!

Goblin Goulash

 1 – 2 cups     Leafy greens (fresh baby spinach, romaine, watercress in any combination and torn into pieces).

2                  Whole fruits (mango, pear, apple or combination) chopped into chucks with seeds and stems removed.

3                  Dates (soaked in water to soften); seeds removed.

2 cups         Pure water (more water can be added to desired consistency).

1 Tablespoon   Flax seed oil (cold pressed)

1 Tablespoon   Lemon juice (freshly juiced and used immediately).

Directions:

Put all ingredients in the blender and blend.

Serve immediately.

Have a safe, healthy and ghoulishly fun Halloween!

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ODOROX® technology is the advanced solution for eliminating odors, decontaminating surfaces and purifying the air in your home, office or RV. Designed and built by HGI Industries, Inc., ODOROX® technology is a patented, chemical-free process that converts ambient moisture in the air into atmospheric hydroxyl radicals. ODOROX® hydroxyls flood the room and penetrate fabrics, porous materials and anywhere air molecules can reach to seek and destroy odor molecules, bacteria, viruses, molds and other fungus species, as well as, Volatile Organic Chemicals (VOCs). ODOROX® Technology aligns with the principles and teachings of Dr. Tennant’s Healing is Voltage.

I expand on this subject on my blog: Solving Indoor airborne disease.

Contact HGI – Odorox for more information or to purchase a unit.

How Does ODOROX® Technology Work?
Through years of field testing, HGI has developed a patented process that mimics Mother Nature by safely generating hydroxyl molecules indoors.

Contact Odorox or HGI for more information.

Click Here to Read About What I Use For My Home And My Family. You can also purchase one now.

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So, what does the new label entail?

First- Serving sizes will be more reflective of what is the actual amount people consume of that product. I’ve always thought it was strange that they could manipulate the serving size in order to make it appear as if there was less sugar than it actually has in the amount you are consuming.

Second- They are removing the calories from fat. They are finally acknowledging that it’s the type of fat that is important not the amount of fat.

Third- They are finally are finally addressing the “added” sugar in foods. There are natural sugars in food, like fruit or milk. Then there are “added” sugar that are added to the product during processing which contribute to weight gain. They are putting the “added” sugar on the label! One teaspoon of sugar can shut down the immune system for up to 5 hours. So, knowing how much “sugar” is in the food is incredibly helpful for anyone needing to maintain a healthy immune system.

Fourth- Vitamin D and potassium are being added to the label. These nutrients are vital to maintaining a range of health benefits, like maintaining a healthy blood pressure or bone health. So, they are finally putting them on the label in hopes that it can help people purchase more health providing foods.

These new guidelines aren’t perfect, but they are a change for the better. I’m still wishing they wouldn’t allow trans fats or artificial sweeteners to be added in such small amounts (less than .5 grams) to a serving that they can claim 0 grams. I feel that is very deceptive. So, just be aware that they are able to do this to the products without listing those ingredients on the label when it is in such small amounts. I feel that even in these small amounts they can be harmful to the body.

So, with that said, it is a step in the right direction and I’m happy to see changes being made to help people see what is actually in the foods. I always say, take your reading glasses with you and read the labels. Buy from companies you know are reputable and use high quality ingredients. When in doubt, don’t buy it. It’s always best to eat whole real food in its natural state. Then you really know what you are eating. Bon appétit!

By Nancy Addison CHC, AADP, September. 6, 2014,

copyright@nancyaddison2014

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I’ve been hosting my Rejuvenation Retreat this month in Redonda Bay Nicaragua with Charlotte Ammerman.

This week we had a local Nicaraguan Mid Wife/Healing Woman come and give a cooking class for our group. She made a healing green drink, native cookies, home make tortillas and a stir fry.

We got to use some of my healthier ingredients that I had brought from the US.

I had her make her dishes with some of my healthier ingredients and her incredibly fresh local ingredients.

We got to work with her and make the dishes with her. It was so much fun for our group.

She was so precious and had the sweetest smile.

We are so blessed to be in such an exotic central American Country with so many dear sweet people who are sharing their culture with us.

Here is her recipe for the healing green drink she made for us.

Nicaraguan Anti-Inflammatory Drink

This is a green drink that fortifies the blood and helps those with anemia.

Ingredients:

Jicote leaves

Spinach leaves

Lemon/lime juice

Directions:

Combine in a blender or juice.

Serve immediately.

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I was on KTXD TV channel 47, The Broadcast, yesterday with Lisa Pineiro talking about Healthy Children’s Snacks.
We were shooting off site at the Parks Mall in Arlington, Tx.
Here is the link for the show segment.

http://www.ktxdtv.com/story/26226420/packing-healthy-school-lunches

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Time for my morning power smoothie with cherries! I think breakfast is one of the most important, if not the most important, meal of the day!

Also, cherries are in season. Our bodies are also better equipped to handle the foods that are in season. I love going to the local farmers market and buying food at the peak of the season. When we eat what is in season, the food is fresher and less expensive. I love to eat locally, seasonally and organically.

Have a wonderful rest of your summer!

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I love picking fresh food straight from my garden!

I know how healthy it is and what kind of seeds it is grown with. That is so important to me.

Who has some wonderful tomatoes from your garden? I love tomatoes and I grew these!

Here is one of my favorite recipes!

Fancy Tomato Salad

vegetarian/gluten-free/raw

Serve this salad at room temperature or cold on a hot summer day.
The vegetables in this recipe have natural electrolytes and are very hydrating.

Salad Ingredients:
1 cucumber, sliced

1 red or yellow bell pepper, sliced

1 small–medium onion (sweet, Vidalia, or red), sliced

3 large tomatoes, sliced

Dressing Ingredients:
3 T. balsamic vinegar

3 T. extra-virgin organic olive oil

1 T. honey (optional)

1 T. fresh basil, chopped (or 1⁄2 tsp. dried)
1⁄4 tsp. unrefined, sea salt

Directions:
1. Combine all dressing ingredients and set aside.
2. Combine all salad ingredients and toss in a bowl.
3. Add dressing to salad and toss.

Note: When slicing the vegetables, the bell pepper looks pretty when it is sliced so that it retains it pretty shape all around the middle instead of just slicing it lengthwise strips. The onions look really pretty sliced into rings. The tomatoes can be made into chunks.
Serving size: 2 servings

This recipe is from page 214 in “Alive and Cooking”
by Maryann De Leo and Nancy Addison.

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My Get Fit Challenge is going great. I’ve just finished my walk/run and having my strawberry power smoothie for breakfast!

Recipe is: 1 pack strawberries, 1 scoop protein powder, 2 cups unsweetened coconut milk, 4 drops stevia, and 1 tsp pure, organic coconut oil!

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Food For The Soul Retreat

 

As I stood on my balcony tonight, I looked up at the moon and listened to the incredible quiet with just the sound of the ocean waves.

 

I realized how incredible an experience these last two trips have been for me to Nicaragua. This retreat has been life changing for me.

 

I have traveled all over the world and yet when I am here,

I feel so grounded and relaxed in ways I can’t explain.

Today we met with a shaman and it was life transforming.

I feel so light and relaxed.

We went to a spa 5 minutes away that is rated 

  Number one spa of the world.

I can only say, if you would like to be somewhere incredible, our retreats are the place to go.

Our next retreat is August   17^thto the 28^th.

A wonderful time to escape the heat in the US and see some of the world that is so close, but yet as exotic as I ‘ve seen in Borneo or Africa.

 

I feel there is more to feeding our body than just the food we put into our mouth.

 

Come Feed Your Soul on Our Next Spectacular Rejuvenation Retreat in Nicaragua.

 

Only a short flight from the USA to Central America, Nicaragua. Is a magical world rich in culture and spectacular nature.

 

The accommodation for the retreat is a beautiful home on the highest point above the Pacific Ocean of Nicaragua outside a gentle fishing village.

As we sit outside at night, the stars will dazzle your senses. Rich and diverse in wildlife and flora, don’t be surprised if you are woken up in the morning with the sound of waves crashing on the rocks or monkeys playing in the trees outside your bedroom window. All within a short distance are trails for hiking through jungle and several empty and serene beaches.

The whole retreat is to be taken at your own pace and with  your own discretion. If you wish to simply nap in the ocean breeze and read a book,  that is perfectly wonderful.

 

Included in our retreat is:

 

Transportation to and from the Managua airport.

All lodging, including a night in the beautiful, historic city of Granada.

All meals in Granada with the group.

Meals at the retreat center.

(Group is limited to 6 adults)

Personal time with Nancy Addison and Charlotte Ammerman

throughout the trip.

Yoga every morning at [8:30] AM on a platform

overlooking the ocean.

Swimming or kayaking at the beach.

Healthy breakfasts and lunches of fresh local food.

Cooking Lessons

Chocolate making class.

Meditation

Lymphatic exercise or water aerobics classes in the afternoon.

Pizza party on Friday night in the local town.

A health manual and classes with Nancy Addison on health, nutrition and energy boosting for an hour every day.

Essential oil lesson and creating your own essential oil blend.

 

Art and sketching activities.

 

Cocktails in the evening at sunset over looking the Pacific Ocean.

 

The retreat center at Redonda Bay. Magnificent view of the Pacific Ocean.

 

 

 

Retreat located above Redonda Bay Beach.

Just a few minutes walk

down the hill.

 

So, a little bit about the retreat:

 

You will be met at the airport upon your arrival and taken to the ancient, historic and gloriously beautiful city of Granada to spend the first restful night.

Dine outside at the café in Granada under the stars.

The second day will include tours of the city by horse draw carriage and/or comfortable air-conditioned van. We will tour the cathedral, museums, and the town.

Dine at a beautiful café and shop at the local shops.

In the late afternoon, we will head out to the retreat center on the Pacific coast in our comfortable van.

Settle into your room and dine at the house eating local Nicaraguan cuisine.

 

Optional but not included in the price,

 

Incredible Deep Sea Fishing

Surfing on a World Class Beach

Mukul’s Resort and Spa, rated best Spa in the World is 5 minutes away and it has golf. 

Retreat is located above Aqua resort and spa.

 

Please contact me if you are interested.

It is limited to 4 to 6 guests.

 

Sign up now.

The price is an amazing amount of $3, 397, but if you register before June 15^th  the price is only: $2, 997. 

 

Price does not include airfare.

 

This price is for double or shared occupancy with a private bath.

You can request a private room for an additional fee.

 

Travel insurance for any unforeseen circumstances is required.

 

Contact Nancy Today.

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I have on my sunscreen! It works really well.

Click Here to see the segment!

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Last Tuesday I was on The Broadcast, KTXD-TV, talking about alternative help when you are experiencing allergies.
Suzie is so funny. I love being interviewed by her.
Here is the segment. I’d love to know what you think!

>Click here to see the segment.

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I was so excited to see such wonderful reviews of my book on Amazon, that I thought I would share them with you!

Customer Reviews
How to Be a Healthy Vegetarian