Vital Gathering IV Dr. Charley Cropley
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PLANT-BASED LIVING Friday, June 23 – Sunday, June 25, 2017 Cleveland Marriott East 26300 Harvard Road, Cleveland, OH 44122 • (216) 378-9191
The National Health Association Presents An All-Star Whole-Foods Plant-Based Health Conference The Health Science of PLANT-BASED LIVING Friday, June 23 – Sunday, June 25, 2017 Cleveland Marriott East 26300 Harvard Road, Cleveland, OH 44122 • (216) 378-9191 Our Powerful Faculty of Experts: Joel Fuhrman, M.D. Alan Goldhamer, D.C. Stephan Esser, M.D. Michael Klaper, M.D. Frank Sabatino, D.C., Ph.D. 6x NY Times Best Selling Author Founder, TrueNorth Health Ctr. Co-Founder/Director Nutrition-Based Medicine Founder & Director Pres. Nutritional Research Foundation Co-Author, The Pleasure Trap Esser Health Staff Phys.,TrueNorth Health Ctr. Ocean Jade Health Retreat Sponsored by: Gracie Yuen, D.C. Pam Popper, Ph.D., N.D. Greg Fitzgerald, D.O., D.C., N.D. Cathy Fisher Founder Executive Director Founder and Principal of the Author, Straight Up Food Dr. Gracie’s Wellness Center Wellness Forum Health Health for Life Centre Cooking Inst., TrueNorth Health Ctr. Everything you need to know to adopt, live, and love the healthiest living program on the planet - - and the most delicious and nutritious meals you will ever eat! ® P.O. Box 477 • Youngstown, OH 44501-0477 Phone: 330-953-1002 • Fax: 330-953-1030 • [email protected] • www.healthscience.org National Health Association Conference Schedule Friday, June 23, 2017 12:00 – 5:00 Registration 2:00 – 3:00 Yoga 3:00 – 4:00 Dr. Greg Fitzgerald–Why Modern Healthcare is Failing: Looking for Answers in All the Wrong Places! 4:00 – 5:00 Cooking Demonstration with Cathy Fisher 5:00 – 5:30 Meet and Greet with Mark Huberman 5:30 – 6:30 Dinner 6:30 – 6:45 Welcome to the Conference – President Mark Huberman 6:45 – 8:15 Dr. -
Raw Food Pioneers
Raw Food Pioneers The first thing you notice upon stepping inside a raw-food kitchen is how fresh it smells: gingery, lemony, herby, garlicky, cucumbery, even slightly pickled. Like walking into a zesty bowl of fruit salad or a tangy plate of bruschetta. Minus the bread, of course. You’ll never smell bread baking, bacon crisping, or mozzarella bubbling in a raw-food kitchen. Well, not unless the “bread” is dehydrated, gluten-free, and made of chia seeds and almonds; the “bacon” is actually wafer-thin, dehumidified eggplant; and the “mozzarella” is made entirely from cashew paste. Welcome to the world of vegan raw food: turn off your oven, pour dairy milk down the drain, and put down that meat cleaver. “The term ‘raw food’ refers to food that hasn’t been cooked, treated, or processed in any way above 42°C (115°F),” says Irene Arango, raw-food chef and co-owner of NAMA Foods, the Notting Hill eatery that’s spearheaded London’s raw-food scene since 2013. “Food cooked above this temperature starts to lose vital vitamins, minerals, and enzymes. Our food is 100% meat-, wheat-, dairy-, and gluten-free. It’s vegan, unprocessed and – it’s worth saying – just as nature intended.” Arango began eating raw a decade ago after witnessing the remarkable effect the diet had on friends. “Back then the term ‘raw food’ was fairly uncommon, even in places like New York,” she says. “But two of my friends tried it and within six months were completely new people, with improved health and energy. -
Inservice Manual 2010
Dietetics In Health Care Communities (DHCC ) Inservice Manual 2010 Inservice Manual © DHCC 2010 1 The authors and editors of the DHCC Inservice Manual cannot accept responsibility for errors or omissions or for any consequences from applications of the information in this book and make no warranty, expressed or implied, with respect to the contents of this book. ©2010, by Dietetics in Health Care Communities, a dietetic practice group of the American Dietetic Association, all rights reserved. Forms may be reproduced for personal use only. No part of this publication may be reproduced for sale in any tangible or electronic form or translated into any spoken computer language without the prior written consent of DHCC. Printed in the United States of America. The views expressed in this publication are those of the authors and do not necessarily reflect policies and/or official positions of the American Dietetic Association. Mention of product names in this publication does not constitute endorsement by the authors or the American Dietetic Association. The American Dietetic Association disclaims responsibility for the application of the information contained herein. Inservice Manual © DHCC 2010 2 PREFACE Dietetics in Health Care Communities (DHCC), a dietetic practice group of the American Dietetic Association recognizes the importance of quality in-service education for all staff of long term care facilities, sub-acute units, home health care associations, hospice agencies, correction facilities and other food service settings. Our Inservice Manual was designed to be comprehensive and user-friendly and consequently has been a well- received teaching tool by dietetic practitioners working in these areas. -
The PALEO DIET – the Truth, the Whole Truth, and Nothing But…
Where Food Nourishes Body, Mind & Spirit! October 2014 Joanne Irwin, M.Ed. 239-784-0854, 508-258-0822 [email protected] www.plantbasednana.com Every blade of grass has its angel that bends over it and whispers, “Grow, grow!” News You Can Use! Isn’t this a wondrous time of year?........beautiful Autumn colors grace our landscape, jolly pumpkins and Green Nosh Happenings colorful mums abound, and the promise of seasonal festive memory making with family and friends awaits! Restaurants with WFPB options What is truly wondrous to me is the grow, grow, growing of the “Whole Foods Plant Based” movement on Food for Life Diabetes Cape Cod! I see it in the numbers of people calling for Series, October information on the how to’s of this healthy, healing nutritional lifestyle; I see it in the numbers of The truth, and nothing restaurants now offering plant based options; and I see but on the Paleo Rage! it among our medical community, many of whom are now advocating plant based foods as a viable pathway to Health News You Can health and healing. Use So let us join hands and hearts as we continue to grow, grow, grow! Recipes from our Nosh Our Recent September Green Nosh We were all treated to a wonderful, informative power point presentation by Kevin Minegerode, an Organic Master Gardener who will be writing periodically for ‘Prime Time’ magazine. Kevin is a retired Lt. Col. pilot who has morphed into a passionate, knowledgeable teacher on the how-to’s of organic gardening. Along with his wife, who shares his passion, he is creating a life that speaks of ongoing growth and vitality. -
Classification Essay Sample
CLASSIFICATION ESSAY SAMPLE Do you need a perfect paper? We can edit/proofread your existing essay. Not sure how good is your essay? Our experienced writers will check it and fix all the mistakes and inaccuracies. Your professor will like it. We can write an essay from scratch. Don’t have time or inspiration to write an essay by yourself? No worries. We can do it for you. You’ll get the essay written according to your wishes and instructions. We can help with your homework. Math, chemistry, physics... we can handle any assignment. VISIT ESSAYTIGERS.COM Types of Diets A diet can be described as a plan for drinking and eating that is fixed to the amount and the type of foods and drinks that one has to ingest in order to achieve a specific lifestyle. There are several types of diets that can be divided according to their aims, such as: diets which concern making changes with one's weight; diets which are prescribed to people with certain diseases; diets which one follows according to his or her views and values. The most popular diets are those which concern the changes in weight. The main factors affected such a popularity of this type of diets are fashion industry and popularization of healthy lifestyle. One of the diet that is popular with people who want to maintain the weight they currently have or lose it is the zone diet. This is where the carbohydrates, proteins, and fats are balanced in a ratio of 4:3:3 respectively (Pellizzon, and Ricci 36). -
Carb Cycling Meal Ideas
How to Carb Cycle (Vegetarian/Pescatarian Version) High-Carb Breakfast: 1 serving protein, 1 serving starch, 1 serving fruit Lunch: 1 serving protein, 1serving starch or 1 serving fruit Snack: 1 serving protein, 1serving starch Dinner: 1 serving protein, 1serving starch Low-Carb Breakfast: 1 serving protein, 1 serving starch, unlimited veggies Lunch: 1 serving protein, 1 serving starch, unlimited veggies Snack: 1 serving protein, 1 serving fat, unlimited veggies Dinner: 1 serving protein, unlimited veggies No-Carb Breakfast: 1 serving protein Lunch: 1serving protein, 1serving fat Snack: 1 serving protein Dinner: 1 serving protein, 1 serving fat Carb Cycling Meal Ideas No Carb Day Breakfast: Egg whites and veggie scramble (protein and veggie) with salsa PWO: Protein shake with spinach (protein) Lunch: Mixed greens salad with TONS of low carb high protein veggies including, mushrooms, broccoli, cauliflower, extra spinach, snap peas and top with Joel Fuhrman’s Vinaigrette (see below) dressing for added protein. Dinner: Morningstar Farms Meal Starters Grillers Recipe Crumbles (taco seasonings) on top of salad (assorted veggies), salsa, guacamole Breakfast: Egg whites (protein) and veggie omelet PWO: Vanilla protein shake with cocoa powder and spinach (protein) Lunch: Veggie lettuce wraps with add tofu (or fish) or just TONS of veggies plus cashews for added fat and protein Dinner: Cauliflower patties (fat, see recipe below) and large salad Low-Carb Breakfast: Protein Oat Bran Shake (protein powder + oats or oatbran) (protein and starch) with -
1 Food Sources
Food For other uses, see Food (disambiguation). Food safety and food security are monitored by agen- cies like the International Association for Food Protec- tion, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the “right to an adequate standard of living, including adequate food”, as well as the “fundamental right to be free from hunger”. Various foods 1 Food sources Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide.[2] Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include var- ious edible fungi, especially mushrooms. Fungi and am- bient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another exam- ple is blue-green algae such as Spirulina.[3] Inorganic sub- stances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient. -
How Often Do Women Really Need Mammograms?
Live Healthy Breast Defense How often do women really need mammograms? Is stashing your cell phone in your bra harmful? Test your knowledge about the leading cancer killer by taking our quick quiz, then read on to learn how to keep this dreaded disease at bay. By Sara Reistad-Long Photographby Travis Rathbone SHAPE.COM OCTOBER 2014 125 Live Healthy {News} Breast test Most women who B) Breast size get breast cancer have C) Heavy periods 1 a family history of the disease. D) All of the above True False A) B) Which of these diets should you avoid for Breast self-exams your breast health? are largely ineffective 5 2 and unnecessary. A) Mediterranean A) True B) False B) Raw foodism C) Paleo/Keto Which of these should Intermittent fasting you stop doing to D) 3strongly reduce your breast cancer risk? When should women begin getting A) Wearing underwire 6mammograms? bras A) Age 21 B) Age 30 B) Carrying your cell phone in your bra C) Age 40 D) Age 50 Depends on your risk C) Undergoing fertility E) treatments, using hormonal birth Who should be tested control, or taking for the BRCA1 and hormone-replace- 7 BRCA2 gene mutations? ment therapy A) Anyone with a family history of breast or D) Pulling all-nighters ovarian cancer E) Using chemical deodorant and B) Anyone with a family antiperspirant history of breast or ovarian cancer, or Which of these traits is who has a relative cause for concern when with the mutation 4it comes to cancer risk? C) All women over age 40 A) Weight D) None of the above Breast cancer awareness can be a double-edged sword. -
The Raw Food Diet, a Believing Solution for Healing Solenn Thircuir
I Eat Therefore I Believe: The Raw Food Diet, a Believing Solution for Healing Solenn Thircuir To cite this version: Solenn Thircuir. I Eat Therefore I Believe: The Raw Food Diet, a Believing Solution for Healing. The International Journal of Religion and Spirituality in Society, 2019, 9 (1), pp.41-55. 10.18848/2154- 8633/CGP/v09i01/41-55. hal-02143043 HAL Id: hal-02143043 https://hal.archives-ouvertes.fr/hal-02143043 Submitted on 6 Jun 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. VOLUME 9 ISSUE 1 The International Journal of Religion and Spirituality in Society Downloaded on Tue May 28 2019 at 14:17:42 UTC __________________________________________________________________________ I Eat Therefore I Believe The Raw Food Diet, a Believing Solution for Healing SOLENN THIRCUIR RELIGIONINSOCIETY.COM EDITOR Luis G. Roger-Castillo, University of Granada, Spain HEAD OF JOURNAL PRODUCTION McCall Macomber, Common Ground Research Networks, USA EDITORIAL ASSISTANT Crystal Lasky Robinson, Common Ground Research Networks, USA ADVISORY BOARD The Religion in Society Research Network recognizes the contribution of many in the evolution of the Research Network. The principal role of the Advisory Board has been, and is, to drive the overall intellectual direction of the Research Network. -
RAWISM: Scope & Challenges in Hospitality
© 2019 JETIR May 2019, Volume 6, Issue 5 www.jetir.org (ISSN-2349-5162) RAWISM: Scope & Challenges in Hospitality Mr. Aditya Joshi- Asst Professor, Bharati Vidyapeeth College of Hotel & Tourism Management Studies Mr. Jeet Pithadia- Student, TY BSc-HS, Bharati Vidyapeeth College of Hotel & Tourism Management Studies ABSTRACT: Raw foodism or ‘rawsim’ is preparation, presentation and consumption of raw food. Raw food has been part of our lives since the early times, but has surged popularity in recent years. Adapting to such lifestyle simply promotes eating more real food in their natural state. Its supporters are backed by scientific evidences that consuming raw food is ideal for health and has significant benefits. It has also been proven that cooking food above 40-48°C, destroys the enzymes that aid in digestion of raw food and also reduces its nutritive values. This research study highlights the scope and challenges of incorporating raw food or ‘rawism’ not only in the industry of hospitality but also in the daily lives of each and every individual. I. INTRODUCTION In an ever-changing world, there are new trends emerging every now and then. Cruising through different ages, one thing that has always been relevant for humans is food. Many trends have emerged in the 21st century and one of very recent ones is ‘rawism’. Rawism is the consumption of uncooked fresh fruits, vegetables, nuts, seeds, fish & some dairy products. With the invent of modern machinery facilitating mass productions of food stuffs, the nutritive value of food has diminished and people are slowly realizing this fact. -
September 2002
The Island Vegetarian Vegetarian Society of Hawaii Quarterly Newsletter supporting human health, animal rights, and ecology Volume 13, Issue 3, Jul –Sep 2002 PETA’s Friedrich June VSH Speaker Inside ruce Friedrich, Ve- · President’s Message gan Outreach Direc- B tor for People for the Ethi- · Science Corner cal Treatment of Animals · Terry Shintani, MD (PETA), was the speaker for the VSH meeting held · Animal Rights Corner June 12 at the Ala Wai Golf Course Recreation · Calendar of Events Center. He gave a similar & Bookstore presentation at a VSH · Recipes meeting held at Maui Community College on · Reviews June 14. Friedrich began his talk by relating his back- Public Lectures ground, which includes a Midwest upbringing and a Phi Beta Kappa graduation DICK ALLGIRE from Grinnell College in “What’s Wrong Iowa. Prior to joining PETA in 1996, he worked for six years in a Washington, DC homeless shelter. with Milk?” The body of his presentation, entitled Veganism: The Only Diet for a Small Planet, described his five compelling reasons to adhere to a vegan diet and life- Wednesday, July 10, 7 p.m. style. Disastrous effects on health and the environment were the first two reasons. Ala Wai Golf Course Rec. Ctr. Animal welfare, the way in which animals are treated on factory farms, was the third. Animal rights, the concept that animals are here for their own purposes and “Vegetarianism in not for the selfish interests of the human branch of the animal kingdom, was the World Religions” fourth. Human rights was Friedrich’s fifth reason to be vegan. -
Chapter 37 Fasting Toshia R. Myers, Phd, Alan C. Goldhamer, DC
Chapter 37 Fasting Toshia R. Myers, PhD, Alan C. Goldhamer, DC Introduction, XXX History, XXX Physiology, XXX Clinical Research, XXX Case Reports, XXX Clinical Studies, XXX Clinical Application, XXX General Principles, XXX Laboratory Values, XXX Adjunctive Care, XXX Contraindications, XXX Side Effects, XXX Conclusion, XXX Introduction Fasting is broadly defined as the voluntary practice of partially or completely abstaining from caloric foods and beverages.1 Fasting methods differ based on the amount and type of calories consumed daily, time period for daily caloric consumption, fasting duration, as well as rationale.1-6 Therapeutic prolonged water-only fasting is the protracted (i.e., ≥2 days) consumption of only water for purposes of health promotion.1,2,7 Most humans have enough nutrient reserves to safely undergo a prolonged water-only fast (herein called “fast”) for at least 1 40 days8-10 depending on body mass index, fat and muscle percentages, activity levels, and state of health. Human survival during fasting is supported by our ability to enter ketosis and utilize ketone bodies as an alternate energy source for the brain and other organs.11 Ketone bodies potentially modulate some of the molecular and cellular adaptations observed during nutrient deprivation.12 Preliminary evidence correlating beneficial clinical outcomes with fasting13-17 supports the continued research and clinical application of this method. In this chapter, we briefly review various aspects of therapeutic fasting in humans including historical context, physiological