Quick and Easy – Transformation Guaranteed!
We have all seen these words splashed across advertisements, books, and websites; and heard them coming out of the mouths of sales people everywhere. There are doctors, naturopaths, therapists, and other ‘so called’ health professionals, extracting dollars through the promotion of pills, courses and products – all claiming to do the hard work for you. Well it’s not true! There are no quick fixes in health, weight loss, and just about anywhere else in life. Ask yourself honestly, have you ever really taken a pill and instantly achieved whatever it claimed to do for you? Of course not, occasionally they have been an accessory and encouragement on the road to your goals – a bit like gym clothes really.
If you want a few guidelines in life that really stack up, this is point one – there are no quick fixes. Now immediately you have one structure in your life to guide you away from delusional situations, involving those who claim to be able to facilitate change in your life, instantly and without some sacrifice. This is not a case of mere exploitation with you and me as the victims; no we are actively involved in the whole fraud, because we want a quick fix too- as we do not want to do the necessary hard work to achieve change. We want to have our cake and eat it too – and we want to be thin and attractive at the same time, as we want to stuff our faces with cake. This is the modern dilemma of humankind in the consumerist age.
Quick and easy meals! Just 4 ingredients! Dinner in 5 minutes! Cookbooks around the globe are emblazoned with these headlines. What is the mass appeal of this message saying about us? Well maybe that we don’t enjoy cooking and that we would rather be doing something else. There are a number of issues here of course – mothers who are traditionally coerced into cooking meals for an often unappreciative family audience; singles who would rather work or play elsewhere and do not enjoy cooking for one; and those who do not know their tastebuds from their haemorrhoids, to name a few. However health is derived from a good nutritional diet and if we continue to take the easy option, popping a few multi-vitamin pills to prop up our neglected nutritional selves, we are heading for a state of disease. Quick and easy cancer in just a few years!
Become a Reiki master in 3 days! Learn to heal your emotional self in one weekend! Re-birthing in a single session! Wow when I flick through the pages of the monthly, throwaway, holistic journals I can see how easy it all really is. World hunger, victims of the devastation of war and suffering watch out – there is a Reiki master waving his hands right now. Refugees from the war zones in Afghanistan and Iraq, where our Australian soldiers are fighting now, are however not benefitting from these ads for instant transformation – in fact they cannot even get into our country.
Horny goat weed; fat blaster; tiger penis; snake oil – products packaged and sold in pharmacies, multi-level marketing pyramids, and TCM shops around the globe – all promising transformation in exchange for money. The health industry! We have doctors and pharmaceutical companies (who now own all the vitamin producers) on one side, ready to chop you up and medicate you with anti-depressants, and on the other side we have a mish-mash, containing a few good hearted healers interspersed with the providores of the all natural, quick fix, in various forms. The former bunch do not respect you at all and see you as meat, muscle and bone and the latter are predominantly ineffectual and unrealistic in their claims for you and for themselves – because in many cases their training has been as inadequate as the one they are now selling to you.
All however is not lost. Put down the newspaper, magazine, and mouse. Close your eyes and ask yourself – really ask yourself, where do I go next? What is the next step for me? How can I heal myself? Keep asking the questions – this is no quick and easy solution. Meditate upon them and follow your fears into the unknown. It may take a lifetime but the journey is worth taking, and really you don’t have a choice anyway. It’s your life after all!
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: Probiotics – Fermenting For Life.
Intro: We are not alone. In fact, we are hosts to trillions of micro-organisms, happily munching on our waste products and doing a sterling job within our digestive system.
It may come as a bit of a shock to those of us with obsessive compulsive cleaning tendencies, that killing all the tiny invisible bugs is not a really good idea. Bacteria are all around us, within us and performing vital tasks for our health and the health of this planet. Of course, like everything in existence, there are good and bad bacteria, not intrinsically bad but just bad for humans – and probably quite good for something else. The good bacteria, (or gut flora), are involved in a myriad of useful functions – such as fermenting unused energy substrates, producing vitamins for us, preventing the growth of bad bacteria, producing hormones to help us store fats, and improving our immune functioning. If we did not have all these bacteria munching away our bodies would be unable to digest many of the carbohydrates that we consume – like certain starches, fibres, proteins, and sugars like lactose. Studies with animals indicate that we may need to eat 30% more calories to maintain our stable body weight without the helpful presence of gut flora. The good bacteria transforms carbohydrates into short chain fatty acids, and these are able to be processed by our cells into nutrition and energy. Lactic and acetic acid are also produced by this saccahrolytic fermentation, and they are used by our muscles. There are numerous other positive functions supported by good bacteria in our systems.
Bacteria have also been shown to be implicit in preventing allergies (which are an over reaction of the immune system to non-harmful antigens). Research into children with allergies has confirmed that the make-up of their gut flora is different to those without allergies. The role that bacteria play in training our immune systems to respond to antigens is the key point in understanding this. A baby inside its mother is bacteria free, and develops its gut flora through birth and breast feeding initially.
By the second year of life the infant’s faeces contains a similar amount of bacteria as an adult. The prevalence of Inflammatory Bowel Disease (IBD) in our western societies has been linked to our obsession with hygiene. Our predilection for kitchen and bathroom cleaning sprays has “über- sanitised” our homes, and has thus lowered the absorption – and the variety – of useful bacteria available in the colon to break down waste material. The lack of breastfeeding for the baby boomer generation has also contributed to this situation. Not to mention the pharmaceutically driven overuse of antibiotics that has killed off gut flora in exceptional amounts. The inverse of this occurs in developing countries, and there is no sign of IBD at the rates that we experience it here in the West.
Probiotics, meaning literally “for life”, can help with IBD and other conditions associated with bacteria levels, which are out of balance or missing vital components. Originally discovered by science at the beginning of the twentieth century, before being named ‘Probiotics’ in 1953, it has been defined by Dr Roy Fuller (author of Probiotic’s in Human Medicine) as, ” a live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance.” Of course, sour milk and yoghurt have long been part of healthy regimes employed by cultures around the globe. The naming of particular strains by science is as much about recognizing effective natural approaches to nutrition, as it is about reinventing the wheel and claiming credit for it. Lactobacillus Acidophulis is probably the best known probiotic strain but there are many more including the Bifodobacterium family, the rest of the large Lactobacillus family and Escherichia Coli. Many of these are now available in supplement form, having been combined to form effective treatments for many bowel complaints, helping with lactose intolerance, some cholesterol reduction, improving immune function and lowering blood pressure. There is a large and still growing body of scientific evidence, indicating that diet supplementation with live probiotic bacteria may confer a significant health effect on the host, when those bacteria are consumed in “adequate” amounts. In fact, one important problem is that more then 400 bacterial species are thought to be present in the normal intestine, with bacterial concentration in the colon equivalent to one thousand billion bacteria per gram. This means that only “high-potency” probiotic products, i.e., those that contain at least a comparable number of live bacteria per gram of product, can be expected to modify the bacterial flora in the gastrointestinal tract in terms of quantitative and qualitative composition. Consult your natural health practitioner for advice on which probiotic supplement is best for your particular condition.
The argument against probiotics by some nutritional scientists is that the bacteria in these supplements and foods cannot possibly survive the naturally occurring acids in our stomach and this is where prebiotic foods come in. Prebiotics are non-digestible ingredients in foods, which stimulate the growth and activity of certain helpful bacteria – fructoologosaccharides and galactooligosaccharides are the two that best fit the bill. These can be found in functional foods like bananas, berries, asparagus, garlic, Jerusalem artichoke, onions, chicory, legumes, oats, tomatoes, spinach and other greens. Perhaps a diet rich in both prebiotics and probiotics is the best solution for those seeking a healthy bowel.
Fermented foods like miso, tempeh, soya sauce, kim chi, sauerkraut and other pickled vegetables also offer lactic acid bacteria. The oriental cultures in particular – who have developed these fermented foods – are well known for their traditionally long lived healthy lives. The pickling process activates certain bacterial properties within the food, and eliminates some of the qualities that inhibit the food’s digestion by humans. Pickled or activated nuts and seeds, which have been treated in a solution – a brine or other acidic liquid – for some time and then slowly warmed through a dehydrating process are a great example of this. Delicious and much more digestible.
©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.
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.
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