“1 secret to physical and emotional health and fitness- cook with love”

Where is your head when you cook? – CMA healthy living tip of the day

Remember the old expression “The way to a man’s heart is through his stomach?” How does this work?

Think about where your energy and feelings arre as you prepare a meal?

Do you just want to throw something -anything together to end the hunger churning in your stomach?

Are you resenting the fact that you are alone? Angry no one is helping you?  So  frustrated and scared that you may be fired and have to job search all over again?

Negative, nervous charged feelings are the  fastest way to ruin a quality meal for yourself and your family.

The Secret to mental and emotional health and fitness is in the energy you cook

Your mental/emotional state is transferred to your food when you prepare your meal. So if you are upset or if the person(s) that put together your processed or restaurant food was upset then that is the energy you are eating. Negative, stress out, nervous, fearful, combative angry  energy depletes your ability to get up and love your life and enjoy it to the fullest.

Raising the energy of your food.

When you prepare your food put some relaxing uplifting music on or chant.
Cook the food lightly without killing it.
Serve your meal in a quiet spot away from TV or computer.
Give thanks for the whole, healthy food you are blessed to eat.
Chew each bit thoroughly.
Drink liquids before or after a meal so you get maximum use out of your digestive enzymes.

Cooking with love with energize your food, your health and the increase in vitality and gratitude with fill your world with more energy and peace.

Join us today as we enjoy being healthy, happy and having more energy to improve our world.

Free membership if you sign up today. -a limited time offer.

Be well.
M. Wolken is the Editor and Exec. Director of Complementary Medicine Association (CMA) copyrighted 2010. She has been helping people to better health naturally for 40 years.

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You may reprint any article in this publication with proper acknowledgment.

“How to curb the decline in endangered sealife”

Knowing how fish are raised and caught is the first step in sustainable buying.

Look for these key descriptive terms on the label:
Trolling: Baited fishing lines pulled behind a boat; little or no bycatch of unwanted fish.
Pole-caught: Single fishing line attached to a pole; little or no bycatch.

Purse seining: Large wall of netting encircles schools of fish, such as sardines, or species that gather to spawn, such as squid; some types unintentionally catch other animals.
Longlining: Central fishing line, sometimes more than 50 miles long, holds smaller, baited lines; primarily used to catch tuna, halibut and swordfish, but it also hooks sea turtles, sharks and seabirds attracted to the bait.

Trawling: Large nets dragged through the ocean, either midway down or along the floor; nonselective and bottom trawling seriously damages seabeds.
Green money talks louder than retoric. If you want to eat healthier foods, then let your purse do the talking.

If you do not buy junk, pesticided food or toxic or endangered species meat, GMO plants, animals, or toxic seafood then the pressure to harvest so much meat from the sea or land will not be there.
Look for ecolabels before you buy

Ecolabels or green stickers are labelling systems for food and consumer products. They are a form of sustainability measurement directed at consumers, intended to make it easy to take environmental concerns into account when shopping. Some labels quantify pollution or energy consumption by way of index scores or units of measurement; others simply assert compliance with a set of practices or minimum requirements for sustainability or reduction of harm to the environment.

Ecolabelling is often voluntary, but green stickers are mandated by law in North America for major appliances and automobiles, but not our food products or me

Can you trust ecolabelling?  The pressure for green-sustainable products and food is growing as consumer demands rises.  many large corporations and former quality natural food companies have felt the need to “rubber stamp” labels or greenwash their products because it will bring them more $$$.
Food ecolabels does not mean the same as organic labelling. Many certification standards with ecolabels exist, such as Rainforest Alliance, Utz coffee, cocoa and tea, GreenPalm, Marine Stewardship Council, and many more; these are aimed at sustainable food production and good social and environmental performance, but are not organic.

Two of the largest ecolabeling groups for seafood are the Marine Stewardship Council which uses an ecolabel MSC for certified sustainable seafood and the Friend of the Sea which focuses on certifying sustainable fisheries.

Friend of the Sea
The Friend of the Sea is an NGO founded in December 2006 to conserve marine habitat and resources by means of market incentives and specific conservation projects. It is the only scheme which certifies as sustainable, with the same seal of approval, both farmed and wild-caught products. Certified products from all continents include anchovies, caviar, clams, cuttlefish, halibut, kingfish, mackerel, mulloway, mussels, prawns, salmon, seabass, seabream, shrimps, squid, sturgeon, trout, tuna, turbot. Fishmeal, fishfeed and Omega-3 Fish oil have also been certified. Sustainable seafood, products and their origins are audited onsite by international certification bodies, against Friend of the Sea criteria. Certification bodies currently auditing against Friend of the Sea criteria are Aqa, Bureau Veritas, IFQC and SGS .
The Friend of the Sea criteria is currently the only one which follows the FAO – Guidelines for the Ecolabelling of Fish and Fishery Products from Marine Capture Fisheries, by fulfilling Article 30 of the Guidelines which allows certification only of products from fisheries targeting stocks which are not overexploited.


The Marine Stewardship Council’s distinctive blue ecolabel enables consumers to identify seafood that has come from a sustainable source. The MSC program is voluntary and fisheries that are independently assessed and meet the MSC’s environmental standard can use the MSC blue ecolabel. As of April 2010 it can be found on the packaging of seafood and fresh fish counters on nearly 4,000 products in over 60 countries around the world.

The MSC standard is consistent with the ‘Guidelines for the Eco-labelling of Fish and Fishery Products from Marine Wild Capture Fisheries’ adopted by the UN Food and Agriculture Organisation (FAO) in 2005. Any fishery that wishes to become MSC certified and use the ecolabel is assessed against the MSC standard by a third party, independent certification body that has been independently accredited to perform MSC assessments by Accreditation Services International (ASI). Chain of custody certification along the supply chain from boat to point of sale ensures that seafood sold bearing the ecolabel originated from an MSC certified fishery. The Council was founded as a result of the work of the Seafood Choices Alliance.

Eat sustainably raised or caught non-endangered fish. Here is a guide to sustainable fish and sushi.

Resources
Excerpts
courtesy of  http://bit.ly/aJ8EL5
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Image 1. courtesy of  http://bit.ly/cSRROM

Image 2. courtesy of  http://bit.ly/9uwM9o

“Driving male testosterone therapy into the ditch”

Like estrogen therapy for menopausal women, when a definitive study was finally done, clinicians and researchers were shocked to discover:

the risks of long-term hormone replacement could outweigh its benefits.

About four million men experience “andropause” in the United States. They have subnormal levels of testosterone a hormone, that seems to decline with advancing age.

Late last year, for example, a six-month federally financed study of a testosterone gel put a surprising hitch in efforts to improve the lives of aging men who experience a decline in energy, mood, vitality and sexuality as a result of low testosterone levels. The study, conducted among 209 men 65 and older who had difficulty walking, was abruptly halted when those using the hormone had an unexpectedly high rate of cardiac problems. These men also had high rates of high blood pressure, diabetes, obesity and elevated blood lipids.
Editor’s comment: “No doubt this group also eats a junk food diet, does not exercise, has poor hydration, many are heavy meat eaters,  eat few vegetables and their only regular exercise is pressing the remote on the TV.”
What is your guess?
Resources
Excerpts
courtesy of    http://nyti.ms/96IRZH
Image courtesy of         http://bit.ly/8ZcuWO

“No Cow’s milk for infants and young kids”

Cow’s milk is not recommended by the American Academy of Pediatrics for children under 1 year old.

Infants fed whole milk from cows get insufficient amts of

  • vitamin E
  • iron
  • essential fatty acids.

Infants fed whole milk from cows get too much

  • too much protein
  • sodium,
  • potassium.

These levels may be too high for the infant’s system to handle. Also, whole cow’s milk protein and fat are more difficult for an infant to digest and absorb.

For the best infant nutrition, pick the right milk source the American Academy of Pediatrics recommends that infants be fed breast milk or iron-fortified formula during the first 12 months of life. Between ages 4 – 6 months, certain solid foods may be added (not fruits).

Breast milk or iron-fortified formula, along with age-appropriate solid foods and avoid  juices during the first year of life, provides more balanced nutrition.

Iron-fortified infant formula or breast milk should be used until a child is 1 year old. No  Dairy Intake for Babies and Toddlers.

Resource


Excerpts
courtesy of  http://bit.ly/bYwLaW

“Children increasing risk of EMR on brain and body health”

Children are at the greatest risk from the thermal effects of electromagnetic radiation

as emitted from cell phone towers, cell phones and all objects that have current flowing through them.

Why?

They have thinner skulls, and their brains and bodies are growing rapidly. Doctors from the United Kingdom have issued warnings urging children under 16 not to use cell phones, to reduce their exposure to radio frequency (RF) radiation.

Singapore in 2001, there was huge coverage in all the newspapers because 20-year-olds throughout the city were having heart attacks and they couldn’t figure out why. Then, someone figured out it was because it was the fashion at that time for young people to wear their cell phones on decorative cords around their necks. This meant that their cell phones were hanging right next to – you guessed it – their heart. So a warning went out in all the local newspapers, telling kids not to wear their cell phones on these cords. But funnily enough, no one I’ve spoken to in Canada (or the U.S.) ever heard about that. And no one thought about warning people not to wear their cell phones clipped to their belt, or in their pocket.

EM radiation carries energy and momentum that may be imparted to matter with which it interacts. The basic structure of matter involves charged particles bound together in many different ways. When electromagnetic radiation is incident on matter, it causes the charged particles to oscillate and gain energy. The ultimate fate of this energy depends on the situation. It could be immediately re-radiated and appear as scattered, reflected, or transmitted radiation. It may also get dissipated into other microscopic motions within the matter, coming to thermal equilibrium and manifesting itself as thermal energy in the material.

Cell phone companies are paying churches and schools monthly fees to allow cell phone towers to be built near the building, either in the open like what is going in across the street from my home and the neighborhood school or the companies may disguise the tower under a fake rock, in an artificial palm tree or saguaro cactus.

Why are schools and churches allowing this potential health hazard, because funds are tight and they need the money.

Resources

Excerpts courtesy of   http://bit.ly/agLbOU

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Excerpts courtesy of   http://bit.ly/bcSR6l

“Sitting more now your body enjoying it less -women at risk”

American Cancer Society researchers finds that physical activity can be somewhat nullified by spend sitting too long. It may even raise the risk of an earlier death. Researchers say time spent sitting was independently associated with total mortality, regardless of physical activity level. Continue reading ““Sitting more now your body enjoying it less -women at risk””

"If it smells bad don’t touch or eat it-vendor ball park critical health violations"

As reported on ESPN’s,  “Outside the Lines” checked out health department inspection reports for food and beverage outlets at all 107 North American arenas and stadiums that were home to Major League Baseball, National Football League, National Hockey League and National Basketball Association teams in 2009. Continue reading “"If it smells bad don’t touch or eat it-vendor ball park critical health violations"”

“Hearing loss in teens may be due to loud ipod music”

What is that you are saying?  Didn’t you hear me?

How many times do parents or teachers say this to their children? It seems there may be an organic reason for this temporary deafness.

Hearing loss among U.S. adolescents has surged, possibly, because of the level of noise coming through their earbuds on their  ipods while listening to music. Continue reading ““Hearing loss in teens may be due to loud ipod music””

"228 million eggs after being linked to an outbreak of salmonella poisoning"

Do you have any of these symptoms after eating eggs?
The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It can be life-threatening, especially to those with weakened immune systems.The federal Centers for Disease Control and Prevention said eggs from Wright County Egg in Galt, Iowa, were linked to several illnesses in Colorado, California and Minnesota. The CDC said about 200 cases of the strain of salmonella Continue reading “"228 million eggs after being linked to an outbreak of salmonella poisoning"”

"Continuous CPR-save a life"

Learn Sarver Heart Center’s Continuous Chest Compression CPR

Every three days, more Americans die from sudden cardiac arrest than the number who died in the 9-11 attacks.

You can lessen this recurring loss by learning Continuous Chest Compression CPR, a hands-only CPR method that doubles a person’s chance of surviving cardiac arrest. It’s easy and does not require mouth-to-mouth contact, making it more likely bystanders will try to help, and it was developed at the University of Arizona College of Medicine. Continue reading “"Continuous CPR-save a life"”