Category Archives: Nutrition
Excerpt from – House Therapy – Discovering who you really are at home!
By Sudha Hamilton
The Ancient Greeks, who gave us many of the founding principles upon which we base our modern societies – democracy; logic; philosophy; literature and poetry to name but a few salient examples, had a rich collection of gods and goddesses. Hestia was the goddess of hearth and home, older sister to Zeus and first born of the titans Kronos and Rhea – perhaps not as well known today as her siblings Demeter, Hera, Haides and Poseidon. This may have been due to the fact that she was swallowed first by her titan father Kronos, who in a bid to avoid being overthrown by one of his children, as prophesied, ate all his children, she was thus the last to be regurgitated, once Zeus had forced his father to do so.
The Romans also worshipped her in their homes and knew her as Vesta. The areas of responsibility for which Hestia was worshipped and sacrificed to, were most aspects of domestic life and in particular what we now call the kitchen. For it is around the cooking hearth or kitchen that a home or house builds up or out. Hestia was always toasted at the beginning of a meal in thanks for the hospitality proffered. She was probably where the early Christians appropriated their ‘saying of grace’ before dinner from.
Homeric Hymn 24 to Hestia (trans. Evelyn-White) (Greek epic C7th – 4th B.C.) :
“Hestia, in the high dwellings of all, both deathless gods and men who walk on earth, you have gained an everlasting abode and highest honour: glorious is your portion and your right. For without you mortals hold no banquet,–where one does not duly pour sweet wine in offering to Hestia both first and last. And you, Argeiphontes [Hermes], son of Zeus and Maia, . . . be favourable and help us, you and Hestia, the worshipful and dear. Come and dwell in this glorious house in friendship together; for you two, well knowing the noble actions of men, aid on their wisdom and their strength. Hail, Daughter of Kronos, and you also, Hermes.”
Interestingly Hestia was a virginal goddess and refused the suits of both Apollo and Poseidon. Perhaps this is where we get the separation of the sexual roles of the wife and mother in the home and the focus on providing nurture and hospitality instead. Hestia was seen as the giver of all domestic happiness and good fortune in the home and she was believed to dwell in the inner parts of every home. She was also the first god mentioned at every sacrifice, as she represented the hearth where sacrifices took place – this is the direct link to our kitchens today and the genesis of the sacred chef. There are very few temples of Hestia extant and this is thought to be because every home was her temple in the Hellenistic world. I think we can draw some intuition from this in our view of our homes being places of divine inspiration.
The kitchen has of late become a popular focus of interest, with TV chefs and groovy restaurants grabbing the public’s imagination. For House Therapy the kitchen represents our centre, our practical and instinctual selves. This is where we prepare food for family and ourselves. It is also often where food is stored in the refrigerator and pantry cupboards. Food is about survival and security. There is no bullshit about these things and the kitchen is a place where the elements of nature still regularly intervene. Fire on the stove and in your oven; water at the sink, earth in the bench tops and structure; and air in the extractor, fan forced oven and all around. You can be hurt in the kitchen if you do not pay attention to what you are about. Unlike the faux furies vented in the kitchens on TV, you can experience some real passions in these hot and pressurised places at home. You might be burning fingers and dishes, dropping scoldingly hot plates and crying bitter tears over chopped onions. The kitchen is where we show our real reactions to strong emotions, pressure in our lives and our appetites and jealousies.
Have a look around now at your kitchen, the colour of the walls and general lay-out of things. What is your first impression? What does it say to you about your instinctive self? Are you clinical or passionate? Are the walls white/neutral or vivid/strong colours? Is it large or small? Is the instinctual, raw and pragmatic you an important part of your life? Or is it hidden away or missing? The trend in studio apartment architecture now, to build them without kitchens and have neutered mini servery’s instead, is a reflection of a missing essential in sections of our culture. Stripping away the practical ability to fend for yourself by cooking your own food and becoming dependent on pre-prepared meals is symptomatic of us having lost our way along the journey. Is your kitchen well equipped? Can you cook? Do you enjoy cooking for friends, family and yourself?
Returning to the rich historical connection our modern day kitchen has with Hestia’s hearth, as mentioned earlier it was the place where the highly necessary ritualised sacrifices took place. These sacrifices usually involved a calf or some other domesticated animal and those involved with the sacrifice would share in eating the meat of the roasted animal. So the power of the sacrifice would be in the ritualised slaughtering of the animal in dedication to the goddess for a particular purpose – to bring good fortune upon whatever was so desired for example. Today the cook or cooks go into the kitchen, risking cuts, perspiration and burns, to prepare a celebratory meal for our friends and or family – Christmas, birthdays and other days of ritualised festivities. We may not consciously invoke Hestia or any other gods but the overall intention is the same, we wish to share good cheer with those we love and bring good fortune upon us all.
It is interesting to ask oneself what is true sacrifice and what does it mean in our lives today? When we think of sacrificing something, we tend to see it as foregoing or missing out on something so as to have something else. “You cannot have your cake and eat it too.” Which I have always thought was an incredibly stupid saying, because what is the point of possessing uneaten cake? A sacrifice I hear you say, perhaps a slice for the gods. Interestingly the Greeks and Romans would eat the cooked flesh of their sacrifice, offering the bones and fat to the gods and goddesses, but it was the life itself, that was the real sacrifice in my view. The word sacrifice means to make sacred, so whatever we offer up in dedication to the gods becomes sacred. Actually the word anathema, was the Greek word forlaying-up or suspending something in wait for the gods, and it is has now taken on the meaning of something that is accursed, through its contact, down through the ages, with the jealous Hebrew god, Yahweh; the Christian god. Our language, and lexicon of words, have taken an interesting journey over the last four millennia, and it is no wonder we are all a little confused at times. So we could make a correlation between sacrificing something in our life and that thing, which has been sacrificed becomes anathema to us or accursed. How do you feel about the things you have sacrificed in your life? A person’s love; a relationship; a career; types of food; alcohol; drugs; sex; lifestyle; freedom? We do not live in a particularly sacrificial age, more of a ‘you can have it all’ age, but can you really enjoy it all and be present for entirely disparate things in your life? Do we appreciate things more when we make room for them in our lives? Perhaps sacrifice still has a part to play in our lives today, better sharpen those knives.
The kitchen is also a place of transformation, where base elements are turned into the gold of love and nourishment. Is your kitchen a space where magic like this happens, regularly or just on special occasions? Domestic kitchens have a great tradition throughout the West of being incredibly impractical, lacking preparation space and adequate and functional cupboards. This is now being addressed in more modern homes, as the passion is returning to the kitchen. I think that we suffered for a few decades from the ‘American wonder of white goods’ syndrome, where no home was complete without these wonderful space and time saving machines and that a mentality of faster was better grew up around them. Fast foods, sliced white bread, whipped cream in a can, all these travesties were accorded the haloed status of modernity and progress. When in actual fact they were soulless short cuts that ripped the heart out of good cooking. Yes we still do have a lot of gadgets in the kitchen but we also now understand that good food still needs dedication and application. Bread makers are great, but bread cooked in a wood fired oven tastes better and if it is naturally fermented sour dough even better. Espresso coffee from your home machine tastes a lot better than instant coffee.
Your kitchen is a place where you can practically respond to the basic needs of living. Is your kitchen letting you do this? Is your kitchen supporting you in feeling centred and secure in dealing with the vicissitudes that life often throws up? Are your knives sharp and well balanced? Do you have enough bench space when preparing meals? Does your stove cook the way you want it to cook? If not then you are letting yourself down and going around with a bloody great hole where your centre should be. As a member of the human tribe you need to be able to fend for yourself, and the kitchen can empower you to be grounded in the here and now. Not wafting around on the ceiling hoping for the crumbs of human kindness to drop your way.
Things we can do to transform our kitchen
As a chef, who has owned and managed a number of restaurants and cafes, I know all about kitchens and their design downfalls. First and foremost it is about space and in particular bench top space where most kitchens, especially older kitchens, are lacking. Storage space comes a close second and it is in these areas that a solid beginning can be made in transforming your kitchen from a frustration trap into a pragmatic pleasure dome. Cooking is never completely easy, if it is, it isn’t real cooking, in my opinion, there must be some blood, sweat and tears in every great dish but not too much. Unnecessary suffering is not on anyone’s menu by choice.
Buy an island bench if you lack bench top space and cannot easily create more, they are great and I have several of them, and you can take them with you when you move.
Sharp knives, that are also well weighted in the overall heft of the knife, can bring a smile to any good cook and I always say, “happiness is a sharp knife.”
Obviously kitchens need to be clean and cleaned regularly for all sorts of reasons, hygiene, health and happiness. Clutter in the kitchen causes chaos and calamity, food takes longer to prepare and the energy around it is bad.
Trapped dead energy, in the form of rotting and old produce in fridges and cupboards, does not augur well for happy kitchen gods and thus producing yummy healthy and nutritious food; so clean out and clean up.
Heading: What is the Wellness Industry?
Subheading: A look at the health system.
There has been of late, a great deal of talk about the new – “wellness industry” – and I think it might be useful to establish what some of its defining aspects are.
Looking back historically, humanity has always been interested in its own mortality, how to preserve it, improve it and prolong it. At the same time, these primary urges have also often provoked an economic response, as those with the knowledge and/or skills to heal, have sought to be remunerated for their services. A fare exchange being the bedrock upon which we have based our capitalist system, and which allows those so inclined to practice their specialised craft.
For the last hundred years, or so, the state sponsored health industry in our country has been the exclusive domain of those trained via the allopathic school of medicine (defined as the use of opposites in treating disease* and is commonly referred to as ‘modern medicine”). A consequence of this proliferation of a “one school” specialised approach, has been the dis empowerment of the individual in his or her responsibility for their own health. Our failure, to include a greater emphasis on health and wellbeing, when educating our young has further removed the individual’s ability to manage his or her own health.
However, despite some magnificent breakthroughs in the treatment of diseases such as childhood leukemia, heart disease and many more, there has been a growing general disaffection with modern medicine and its inability to treat chronic illnesses. Perhaps also in part due to its failure to respectfully deal with the mind, as distinct from the body, and science’s continuing inability to understand human consciousness; but also in it’s arrogant dismissal of alternative healing approaches. Modern medicine is after all a big business, and like many big businesses, it prefers a monopoly to competition for those health dollars. Funded by large pharmaceutical corporations it treads a precarious path in its bid to fulfill its Hippocratic oath,** and not be swayed by the often unseen lure of filthy lucre.
It is the general overview of the modern medical/pharmaceutical behemoth, that there will be a pharmacological cure/treatment for every disease/medical condition, if you can find or fabricate the right drug/ingredient. Whether this premise is indeed correct, or not, cannot hide the fact that for many people the current crop of available pharmaceutical drugs is not the panacea that they are searching for right now. Many in the community (a recent Victorian survey confirmed up to two thirds surveyed had consulted an alternative non-allopathic practitioner) have turned away from the local GP, prescribing pain killers and antibiotics, in search of an alternative, that is possibly more inclusive and often gives them more time, care and understanding. In response to this market led shift away from complete dominance of the health industry there has been some small cross fertilisation by doctors learning acupuncture, naturopathy, homeopathy and the like – and the renaming of alternative health as complementary health (proving in business that if you cannot eradicate your competition then the next best thing is to incorporate them into your own business).
This just about puts us where we are, at the beginning of the 21C, and in the midst of a trend or movement toward wellness or preventative medicine, where a growing proportion of the population are self-medicating with vitamins, minerals, supplements and organic food. This is generally, I believe, in the hope that they will avoid many of the diseases, that their parents and grandparents have fallen foul of, and indeed beyond that- to live longer and better lives. Enter the wellness industry with its rapidly growing nutriceutical manufacturers, associated bodies representing natural practitioners, natural health media and a host of astute businesses, recognising a hugely expanding market, that have jumped on the band wagon.
As in many sections within the business community, you can find a mixture of motivating reasons why these people are involved in this particular industry: personal commitments based on health issues that have affected themselves or a close family member; vocational destiny; avarice, pure chance and a combination of the above. However, as more and more existing companies seek to align themselves with this push toward health, the number of people, who will find themselves working in a health related field, will continue to grow exponentially; and these people will need to be educated beyond their current level of knowledge.
The recognition and accreditation, recently achieved by many of the natural health educational institutions, is tantamount to this fact. The establishment of the Complementary Healthcare Council, under the direction of the Therapeutic Goods Administration, and the ever growing legislative requirements of this body- is further testament to the size and recognition of the natural health industry. Recent problems, best illustrated by the Pan Vitamin Crisis, saw the largest recall of vitamins ever seen in this country. Hundreds of lines of vitamin supplements were recalled, in defiance of the fact, that Pan, was also a manufacturer of pharmaceuticals, and that the Travacalm product, which caused the serious complaints, which led to the TGA action, was actually a pharmaceutical item. This disturbing incident has created a certain unease within the general public and I am sure has had long lasting negative implications for the industry.
However it seems regulation is necessary, and for the industry to continue to grow, certain requirements will need to be met. History shows, that pioneers, who establish new industries will often resent government interference at first, but that it is part and parcel of the natural evolution from small to big business. Of course many of the vitamin manufacturers are primarily pharmaceutical companies, who have developed the vitamins as a side line or who recognising the market growth have bought in. It does raise certain questions about their positions on the Complementary Healthcare Council and could be seen to be somewhat compromised. Who are they representing, and what hat are they wearing, when decisions affecting both the highly regulated pharmaceutical industry and the traditionally less regulated natural health supplement industry are being made. It is in my view, always a shame, when the expense of regulation moves an industry out of the financial reach of many of those who wish to take part in it, but the upside of this is the removal of many of the so called “snake oil” salesmen who inhabit it (the future possibility that snake oil is found to actually contain the ingredients of some wonder drug would render this metaphor obsolete). Welcome to the wellness industry.
* whereas homeopathy uses minute doses of substances that create similar effects to the existing symptoms of the condition.
**Hippocratic Oath — Classical Version
I swear by Apollo Physician and Asclepius and Hygieia and Panaceia and all the gods and goddesses, making them my witnesses, that I will fulfil according to my ability and judgment this oath and this covenant:
To hold him who has taught me this art as equal to my parents and to live my life in partnership with him, and if he is in need of money to give him a share of mine, and to regard his offspring as equal to my brothers in male lineage and to teach them this art – if they desire to learn it – without fee and covenant; to give a share of precepts and oral instruction and all the other learning to my sons and to the sons of him who has instructed me and to pupils who have signed the covenant and have taken an oath according to the medical law, but no one else.
I will apply dietetic measures for the benefit of the sick according to my ability and judgment; I will keep them from harm and injustice.
I will neither give a deadly drug to anybody who asked for it, nor will I make a suggestion to this effect. Similarly I will not give to a woman an abortive remedy. In purity and holiness I will guard my life and my art.
I will not use the knife, not even on sufferers from stone, but will withdraw in favor of such men as are engaged in this work.
Whatever houses I may visit, I will come for the benefit of the sick, remaining free of all intentional injustice, of all mischief and in particular of sexual relations with both female and male persons, be they free or slaves.
What I may see or hear in the course of the treatment or even outside of the treatment in regard to the life of men, which on no account one must spread abroad, I will keep to myself, holding such things shameful to be spoken about.
If I fulfil this oath and do not violate it, may it be granted to me to enjoy life and art, being honored with fame among all men for all time to come; if I transgress it and swear falsely, may the opposite of all this be my lot.
Translation from the Greek by Ludwig Edelstein. From The Hippocratic Oath: Text, Translation, and Interpretation, by Ludwig Edelstein. Baltimore: Johns Hopkins Press, 1943.
Eco Living Magazine presents:
Mad, bad and dangerous to eat the series
A2 Milk Different White Stuff
With The Sacred Chef
INTRO: A few years ago; ‘milk was milk’, it came in funny shaped glass bottles and was delivered by a milkman, (who was rumoured to be infamously linked with extramarital activities), and who would run along behind the truck carrying the clinking milk bottles in their crates.
Then, along came the momentous choice between full fat milk and low fat milk; and glass milk bottles went the way of the dodo. Nowadays, producers are adding so much stuff into milk that it is hard to keep up – omega 3 fatty acids, added calcium, vitamin D, in addition to coffee, chocolate, banana and other flavours. ‘Low fat’ has been joined by ‘no fat’ and milk comes in a variety of cartons and plastic bottles. So, today a trip around the supermarket and up the dairy aisle entails a whole lot more choosing time than it once did.
If you really think about the simplicity of where it all came from – over there is the cow and here is a bucket and you pull on these…. Well now there is a whole new kind of cow’s milk to think about called A2, and this is an essentially different type of milk than everyone else’s. Humour aside, this is probably the most important development in the understanding of one of our most cherished consumer foods. We drink a lot of cow’s milk and we give our kids a lot of cow’s milk products, and if there is a concern about it; we should all be informed.
There are two main forms of the important cow’s milk protein, beta casein, found in the cows’ milk that you drink. These two forms are known as A1 and A2 beta casein. The A2 form of beta casein has been identified by scientific research to be the original form of beta casein that would have been produced by cows thousands of years ago. Every litre of milk contains about two teaspoons of beta-casein, usually a mix between A1 and A2. A2 is the original type but over time a natural mutation occurred in some European cattle, and A1 beta-casein developed, says Keith Woodford, professor of farm management and agribusiness at Lincoln University in New Zealand, and the author of a book on the subject: Devil in the Milk.
According to Woodford, the genetic difference between the two beta-caseins is tiny, but the difference in outcome is enormous. “The beta-casein has 209 amino acids (the building blocks of proteins) and the difference between A1 and A2 is just one of these,” he says.
A1 milk beta-casein has been linked to allergies, type 1 diabetes, heart conditions and more recently some psychological conditions, such as Asperger’s Syndrome, Autism and Schizophrenia. For more info on these issues or to see details of the Devil in the Milk by Keith Woodford visit www.unireps.com.au
A2 milk is not genetically modified. It’s not that the A1 protein is taken out later: it’s that it was never there! The milk used in A2 branded milk is taken only from cows that produce the A2 form of beta casein.
Make Your Own A2 Yoghurt
Sterilize all bowls, utensils or yogurt maker (internal container) before starting. You can sterilize them in the dishwasher or boil them for 5-10 minutes.
What do you need:
* 2 litres of A2 Full Fat Milk
* 1 teaspoon dairy-free acidophilus
1. Bring milk to just under boiling point, and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C.
2. Prepare starter by combining acidophilus powder with 3 tablespoons A2 Milk (at room temperature).
3. Pour the starter mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk.
4. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens.
5. Drain any excess liquid and store in the fridge for 4 to 5 days.
To make your yoghurt a thicker consistency
1. Remove the skin on the surface of the yoghurt you’ve just made.
2. Pour the yoghurt into a muslin bag.
3. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.
Serve with fresh berries or passionfruit; stir a little maple syrup through for an added treat.
©Eco Living Magazine.
Eco Living Magazine presents:
Heading: Aphrodisiacs in Food
Yummy food Yummy love
With The Sacred Chef
Intro: Celebrating spring is very much about the birds and the bees, sowing seeds and enjoying the fecundity of nature. So what foods stimulate the arousal of life inside us by their essential chemical make-up and perhaps by their shape and form?
Eating well – beautiful organic food presented naturally, and eaten after some blood pumping exercise is the first step. Food tastes so much better when you have a healthy appetite for it. Don’t eat out of habit. Don’t eat the same boring thing every day. Don’t eat if you are not hungry. Food like love making is better when it is special.
Food is an essentially visual art medium, like painting it is an arrangement of form and colour on the plate. Glistening green spears of asparagus with a dollop of basil, macadamia nut and honey mayonnaise; freshly shucked oysters alive in their sea salty liquor; ripe red strawberries perfect in their natural state; a salad of warm artichoke hearts, goats cheese, fresh figs and baby spinach leaves; or a tangle of fettuccine slippery with extra virgin olive oil, cherry tomatoes, chilli and chunks of ocean trout. Each dish can be a moment of poetry, involving all the senses – what other art form do we literally consume. Let the smears on your serviette be a testament to the abundance of your life!
Food for fertility and a touch of “friskiness”
Zinc is one of the most important minerals to be aware of in relation to our libido and fertility levels. It helps maintain sperm count and levels of testosterone in men and in women; it is involved in a healthy menstrual cycle; it is vital for cell division during pregnancy. Zinc is also needed for the parts of our brains that activate our sense of appetite, taste and smell. Oysters are packed full of zinc, as are fish, green leafy vegetables, lean meats, nuts and pulses.
Organic veggies have higher levels of mineral content than those grown with chemical assistance. Why not grow your own organic veggies? Spend a weekend digging in a patch and readying the soil for sowing – you will be amazed when green things start sprouting and you will feel a quiet pride when you first serve the progeny of your garden to friends and family. The taste, (oh! the taste) will blow your mind. You get the complete package – exercise by honest toil to build appetite, pheromones from perspiration to attract the opposite sex, superior nutritional value from organic produce, and the best flesh for taste and colour.
Avocadoes were known as testicle fruit by the ancient folk in Central and South America. They are rich in phyto-chemicals and are linked to lowering cholesterol. Their creamy texture, gorgeous colour, (and reputation as an aphrodisiacal food), make them an ideal ingredient in dips, salads and wraps. Three quarters of the avocadoes, which we consume in Australia are of the Hass variety – with distinctive purple black skin and oval shape. Other varieties are the Shepard – green skin with golden buttery flesh ( and the only avocado not to turn brown once cut open), available from Feb to April; Reed – green skin when ripe, round shape, peaks in November; Sharwil – smaller pear shaped avocado with a rich nutty flavour; a winter/spring variety; and the Wurtz – a smaller winter avocado grown in Queensland. Try spreading avocado, a good local honey and cracked black pepper on some lightly toasted sour dough rye bread for a delicious and nutritious start to the day.
Tropical fruits are pretty much sexy per se; things that like to grow and ripen under the sweaty equatorial sun. Biting into beautifully coloured fruits that explode in your mouth, and send streams of juice running down your chin are experiences to surrender to. Fresh pineapple slices are particularly like eating sunshine – and of course mango is the queen of the slippery fruit affair. These fruits are full of antioxidants, vitamin C and a diet rich in them can make you feel vital and youthful.
The following is an excerpt from Eat Pray Love by Elizabeth Gilbert
Penguin Books ISBN 9780143038412
Holy of Holies – Perfect Pizza in Italy
“Pizzeria da Michele is a small place with only two rooms and one non-stop oven. It’s about a fifteen minute walk from the train station in the rain, don’t even worry about it , just go. You need to get there fairly early in the day because sometimes they run out of dough, which will break your heart. By 1pm, the streets outside the pizzeria have become jammed with Neapolitans trying to get into the place, shoving for access like they’re trying to get space on a lifeboat. There’s not a menu. They have only two varieties of pizza here – regular and extra cheese. None of this new age southern Californian olives-and sun-dried tomato wannabe pizza twaddle. The dough, it takes me half my meal to figure out, tastes more like Indian nan than like any pizza dough I ever tried. It’s soft and chewy and yielding, but incredibly thin. I always thought we only had two choices in our lives when it came to pizza crusts- thin and crispy, or thick and doughy. How was I to have known there could be a crust in this world that was thin and doughy? Holy of holies! Thin, doughy, strong, gummy, yummy, chewy, salty pizza paradise. On top, there is a sweet tomato sauce that foams up all bubbly and creamy when it melts the fresh buffalo mozzarella, and the one sprig of basil in the middle of the whole deal somehow infuses the entire pizza with herbal radiance………”
Recipes from the Sacred Chef
A different kind of sexy is the feeling you get sliding a warmed spicy olive into your mouth.
Warmed Kalamata Olives in Infused Oil
Into a fry pan over a low heat, pour 2 tbspns of extra virgin olive, then chop up a lime & 6 cloves of garlic and a piece of ginger, a sprig of rosemary, a cinnamon quill and add this to the warming oil, before adding in 3 cups of Kalamata olives. Stir through for 5 minutes and add salt & pepper to taste. Serve on a platter.
Salted fresh pineapple is a great way to serve the tangy flavor sensation of fresh ripe pineapple.
Choose a ripe pineapple by its aroma, if you can find one that has not been too dulled by refrigeration, cut it up into bite sized pieces and lightly salt with a special sea salt freshly ground down in your mortar and pestle. Accompanied by a fresh lime soda or a cold beer — and heaven is right there on that tropical island inside your taste buds.
Fresh Asparagus Spears dipped in Basil, Macadamia Nut & Honey Mayonnaise
Whole free range egg or egg yolk mayonnaise with a teaspoon of Dijon mustard
3 Tsp honey
1 Tbsp white wine vinegar
1 Tbsp fresh lime juice
1 cup fresh basil leaves torn
½ cup roasted macadamia nuts
1 ½ cups extra virgin olive oil drizzled in slowly.
Freshly ground black pepper & sea salt to taste.
Whizz it by hand or in the blender adding in your oil slowly as you go. Lightly steam or blanch your asparagus spears and serve accompanied by your tangy mayonnaise.
Warm Salad of Artichoke Hearts, Fresh Figs, Goats Cheese and Spinach Leaf Salad
4 Globe Artichokes Steamed Peeled and halved
3 Figs sliced lengthwise into quarters
120g fresh goat’s cheese served at room temperature
1 cup chopped fresh parsley
3 cups baby spinach leaves
3 Romano tomatoes sliced lengthwise into quarters
Dressing – ½ cup extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
Sea salt & black pepper to taste.
Begin with the warm artichoke hearts and cover them with dressing before gently arrange dobs of the goats cheese amid the figs, tomatoes, parsley and spinach leaves on a platter and lightly toss before serving.
©Eco Living Magazine.
Eco Living Magazine presents:
Preconception Care – exploring the need in the modern context
By Karen McElroy, Naturopath & Medical Herbalist
Intro: A holistic approach to preconception health care is vital for a healthy conception and pregnancy.
The term ‘preconception care’ relates to the time prior to attempting conception, whereby health is optimised in the hope that a couple will conceive easily and attain a healthy pregnancy and birth.
There is perhaps a greater need for preconception care today, given such things as inadequate diets, a polluted environment and our often stressful lifestyles. A truly holistic approach to reproductive health must address these factors.
It takes approximately 115 days to fully develop sperm in men, whilst the development of an individual ovum takes about 100 days in women. So the health of a couple in the three to four months prior to conception can play a big part in the health of these germs cells and the subsequent health of the developing embryo and eventually the health of the baby. This idea is the cornerstone of preconception care.
Foresight (The Association for the Promotion of Preconceptual Care) in the UK, is an association who have carried quite a lot of research into treating couples in the preconception period to increase their chances of both conception and a healthy pregnancy outcome.
Couples following the Foresight programme are given the following advice:
- Avoid contaminants in food and water, such as pesticides, some food additives and bacteria, by eating a nutritious, whole food organic diet.
- Identify and correct trace mineral deficiencies and heavy metal toxicities.
- Avoid smoking, alcohol, street drugs and other non-essential medication.
- Screen for genito-urinary and other infections (eg: Rubella, toxoplasmosis, etc.).
- Identify any other problems, eg: due to allergy, malabsorption, candida and /or parasites.
Couples wishing to start a family are encouraged to follow a programme which looks at these areas and identifies and corrects potential areas for concern, after which the pregnancy can be started with a normal, strong sperm and ovum, the embryo can implant in a healthy uterus and can develop in optimum conditions. There will be no danger from nutritional deficiency, or damage from heavy metals or other toxins or viral, and/or bacterial disease.
Foresight has found that under these conditions it is possible to have uncomplicated pregnancies resulting in strong and healthy babies. This approach to preconceptual care can be applied as a means of improving general nutritional status and fertility in any couple planning to have a baby, regardless of previous history. The results of Foresight’s three year study found the preconception programme to be particularly successful for 80% of the couples in the study – including many couples who had previously experienced problems with recurrent miscarriage or unexplained infertility. Even some couples who had unsuccessful attempts at artificial methods of conception, such as IVF, were able to conceive naturally.
Couples wishing to conceive can benefit from having a consultation with a qualified naturopath or herbalist. They will provide a thorough assessment of your diet and lifestyle and advise on any changes necessary. Also if there are any underlying health issues for either partner relating to reproductive health such as poor sperm count or gynaecological conditions, herbal and nutritional remedies can be prescribed. A preconception check-up with a doctor is also advisable – this may include blood tests to check folate and iron levels, rubella immunity and a PAP smear.
Reproduced with thanks to www.joyousbirth.info The Australian Homebirth Network – a great community resource, providing support and information on birth traumafor women who have experienced birth trauma, as well as info and support for an empowered birth.
©Eco Living Magazine.
Eco Living Magazine presents:
Heading: Mad, Bad and dangerous to eat…
The “Poisons in our food chain” Series.
Part 1 Aspartame
A recent survey of 166 studies into the safety of Aspartame found that 74 of them had NutraSweet related funding and that they all found that Aspartame was safe. Whereas of the 92 independently funded studies, only 8% of them found that Aspartame did not have safety concerns in humans to answer to.
Aspartame is the technical name for the main ingredient in many artificial non-sucrose sweeteners; including NutraSweet, Equal, Spoonful and Equal-Measure. It is also at the top of the list of chemical baddies that are still being approved by government agencies for use in our food. You will also find Aspartame commonly used in soft drinks, pharmaceutical products and over the counter cough lollies and syrups. It is said to be an ingredient in over six thousand items of consumer foods/drinks. It is a compound of aspartic acid, phenylalanine (a free amino acid isolate) and methanol (wood alcohol). This combination is subsequently responsible for some very serious negative activity in our bodies, including nerve cell necrosis (death) which can lead to organ system disease and also contributes to dangerous toxic interactions with other pharmaceutical drugs. Aspartame crosses the blood/brain barrier and damages brain tissue and causes lesions on the brain, where the dead cells once were. It also affects the autonomic nerve system located down the spine and the conjunction system of the heart. It is quite simply a neurotoxin.
How, why and when did Aspartame become approved for human consumption? It was discovered accidentally in 1965 by James Schlatter – a chemist working for the pharmaceutical company G.D. Searle & Co – and was found to be 180 times sweeter than sugar. Initial safety tests were inconclusive, as to whether Aspartame may have caused cancer in rats and the US Food and Drug Agency (FDA) did not approve its use in food for many years. Further testing did not answer why the brain cancer developed in the rats, and the debate raged on until some familiar names entered the scene.
One Donald Rumsfield became Searle’s CEO and Ronald Reagan became US President, and he appointed Arthur Hull Hayes FDA commissioner, who approved Aspartame in the dry goods food category. In 1985 Monsanto bought G.D.Searle and the Aspartame business became a separate subsidiary; the NutraSweet Company. I would love to tell you that it is not about money or that there was never a suspicion of corruption; but I cannot. In 1995, the FDA Epidemiology Branch Chief Thomas Wilcox reported that Aspartame complaints represented 75% of all reports of adverse reactions to substances in the food supply from 1981 to 1995.
The metabolic journey that Aspartame takes once ingested causes it to break down into several residual chemicals and further break down products include formaldehyde, formic acid and diketopiperazine. Exposures to very low levels of formaldehyde have been proven to cause chronic toxicity in humans. There has however been scientific disagreement regarding how the body deals with the methanol and formaldehyde produced by Aspartame, and this debate is one of the key reasons why Aspartame has not been reviewed and subsequently banned by regulatory government bodies in the western world. The phenylalanine component of Aspartame, which is one of the nine essential fatty acids, makes up around 50% of Aspartame’s mass and this is highly unsafe for those with the rare genetic condition known as Phenylketonuria. It is also known that Aspartame can spike blood plasma levels of phenylalanine, as it is absorbed much faster than naturally occurring phenylalanine containing proteins. This has caused further debate into whether Aspartame ingestion by pregnant mothers can harm the safe development of neurotransmitters in the brains of fetuses. Similarly the 40% of Aspartame broken down into Aspartic Acid also causes large spikes in the level of the acid in blood plasma and these can act as excitotoxins- which can inflict brain and nerve cell damage by crossing the blood/brain barrier. Again there is scientific debate over whether humans are as susceptible to this extensive brain damage as are the rats, for which the research shows conclusive proof. Further concerns regarding Diketopiperazine, which is created in products as Aspartame breaks down over time, can through nitrosation in the body create a chemical which can cause brain tumors.
So we are left with a situation of scientific disagreement paralysing regulatory bodies, and lots and lots of health complaints, ranging from the small, to claims involving hundreds of thousands of possible deaths. A recent survey of 166 studies into the safety of Aspartame found that 74 of them had NutraSweet related funding and that they all found that Aspartame was safe. Whereas of the 92 independently funded studies, only 8% of them found that Aspartame did not have safety concerns in humans to answer to. Science may not be as clean and trustworthy as those white lab jackets that so many scientists are fond of wearing might indicate to us. After all, if you ask the right questions in any scientific study you can pretty much get any answer you are after. Omission is as much of a cause of death as anything else.
©Eco Living Magazine.
Welcome to Eco Living Magazine’s Blog.
Eco Living Health Aware is the freshest holistic health and eco magazine now currently available in Australia in print.
Eco Living Magazine is all about vision and sustainability – inspiring all our readers to find and follow their vision and contributing practical advice to help us create a sustainable future. Eco Living Magazine is full of articles that aim to inform and motivate all those who read them to take action in their lives.
In issue 100, currently onsale, we feature Anthony Ackroyd and the power of laughter; Bernie Prior and the dance of love on four legs; building your sustainable dream home with Libe Chacos; spas and retreats are the new holiday; and Wild Borneo – an eco adventure. Great recipes for delicious and healthy food, discover organic wine and regionalism, and get the low down on the poisons in our food chain.
112 pages of transformative eco living health aware content – chock full of positivity and beautiful stories. Reviews, organic skin care tips and dance your way to health with Wu Tao. Save the gentle Orangutans by taking action against palm oil.
Eco Living Magazine great reading for the twenty first century.
Eco Living Magazine subscribe now.