What did I miss? – AHHA Resource

AHHA_LOGO_CLR_squareIf you are a new subscriber to our monthly AHHA Special Updates eReports, you may be wondering what you’ve missed in earlier updates.

Check out the online archives and read about more interesting research and reminders of matters about which we all need to be vigilant.

 AHHA Resource Link: AHHA Special Updates eReport Archives

For additional information about the other wellness resources, visit the Wellness Resources resource page.


Exercise for Fibromyalgia – Video

with Julie Cerrato

with Julie Cerrato

Exercising regularly is one of the best ways to manage Fibromyalgia.

In the video link below learn how exercise can help reduce stress, improve serotonin levels, soothe muscles, and increase strength.

Video Link: Exercise for Fibromyalgia with Julie Cerrato

For additional educational video clips submitted by AHHA members, visit AHHA’s Self Help Videos section.

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What’s the Problem with Soy?

David Getoff, CCN, CTN, FAAIM

David Getoff, CCN, CTN, FAAIM

There is a lot of information available on soy.  I am convinced that people whom think soy is healthy simply haven’t looked at the research.  Tofu, soy milk, and soy beans have been consumed for a long, long, long, long time.  We’ve been told that they’ve been consumed in large quantities, on a daily basis, throughout Asia.  That’s not true—except for the fermented soy foods.  Soybeans are causing problems for people.  If they’re broken down (predigested) by fermentation, the problems pretty much go away and we end up with healthy foods.

Soy milk is also a big problem because it is high on the glycemic index.  Whole cow’s milk had a glycemic index of 39 and rice milk has one of 86. Soymilk has a higher glycemic index because they’re adding highly inflammatory sugar to it in order to provide a sweet taste.  And, soymilk is not fermented, which also makes it inflammatory. It is an endocrine disruptor and affects hormones, and it is also inflammatory towards the immune system. According to some researchers it causes precocious puberty (a condition in which a child prematurely reaches puberty) because of the hormonal effects of the soymilk.

From Class Two of Attaining Optimal Health in the 21st Century Instructed by David Getoff, CCN, CTN, FAAIM.  Presented by the Price-Pottenger Nutrition Foundation.

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Active Participation of Individuals Suffering Pain in Treatment Decisions – Article

Kathryn A. Weiner, PhD

Kathryn A. Weiner, PhD

An individual who is suffering pain must be seen as a multifaceted, whole system requiring multidisciplinary treatment strategies. Individuals suffering pain must assume the responsibility of communicating clearly with health care professionals.

The article link below provides information on treatment options and describes the importance of individuals in pain to become self-advocates in trying to break the cycle of pain.

Learn what you can do to help reduce your pain!

Article Link: Active Participation of Individuals Suffering Pain in Treatment Decisions by Kathryn A. Weiner, PhD

For additional articles, visit the American Holistic Health Association’s Self-Help Articles Collection.

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Vitamin C & E are safe for guys – Research Article

iStockPhotoBooksReassuring new research has laid to rest concerns that vitamins C and E might lead to an increased risk for prostate cancer.

The research link below offers you and your physician an opportunity to review the extensive research.

Research Article Link: “Vitamin C, E Supplementation Not Linked to Cancer Risk” from the July 2014 issue of Natural Standard’s Integrative Medicine Newsletter.

For additional research results, visit the American Holistic Health Association’s Special Updates eReport Archives and note Featured Research item in each issue.

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Touch, Caring and Cancer – Video

with William Collinge, PhD, MPH and others

with William Collinge, PhD, MPH and others

One of the most helpful forms of support you can offer a loved one with cancer is the use of touch. A simple 20 minute massage can reduce symptoms and side effects of cancer in half.

The video link below shows you that caregivers can learn some basic skills for touch and massage to use with their loved ones who are cancer patients.

Pass your love and good wishes through your hands.

Video Link: Touch, Caring and Cancer with William Collinge, PhD, MPH and others

For additional educational video clips submitted by AHHA members, visit the American Holistic Health Association’s Self Help Videos section.

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Staying Young and Well With Food – Article

Surina A. Jordan, PhD, Holistic Nutrition

Surina A. Jordan, PhD, Holistic Nutrition

Our convenient access to a large variety of foods makes it easy for us to choose only those foods we like, not necessarily those the body needs. Many foods that are most convenient have been processed for us but are not providing the nutritional balance the body needs in order to maintain good health.

The article link below explores the elements of a proper diet and digestive system.

Find out if you have fine-tuned digestive machine – or a clunker in need of an overhaul.

Article Link: Staying Young and Well With Food by Surina A. Jordan, PhD, Holistic Nutrition

For additional articles, visit the American Holistic Health Association’s Self-Help Articles Collection.

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Which diet is best? – Issue

IssuesBlogPhotoThe vast majority of Americans are either on (or should be on) a weight loss program or are thinking about starting one. With the media full of articles presenting conflicting research as to which type of diet works best, how are you going to pick diets to try? The reality is that no one diet is best for everyone. Perhaps you and a nutritional consultant need to review the various diet options to determine which one would be most effective and sustainable for you.

ISSUE: Diet options

AHHA strives to maintain a neutral position on issues. The recent articles below have been compiled for you to indicate the variety of factors the media are referring to in their presentation of research that “proves” that this or that diet is the best. Note that they
consider levels and types of fat, carbs, dairy, protein, calories, and exercise, plus disease prevention impact. This gives you some topics to consider as you determine which diet is best for you and your family.

Link #1: Which diet is best for long-term weight loss? (9/8/14)
by Deborah Kotz
The Boston Globe

Link #2: Study: Eating High-Fat Dairy Lowers Type 2 Diabetes Risk (9/15/14)
By David DiSalvo

Link #3: Rethinking Fat: The Case For Adding Some Into Your Diet (3/31/14)
by Allison Aubrey

Link #4: Which diet is best: low-fat or low-carb? (9/21/14)
by Luisa Dilner
The Guardian

Link #5: A Call for a Low-Carb Diet That Embraces Fat (9/1/14)
by Anahad O’Connors
New York Times

Link #6: Low-carb diets similar to low-fat for weight loss (9/3/14)
by Georgiann Caruso
CNN Health

Link #7: Avoid low-fact diets: Despite the hype, no verdict yet on high-fat, low-carb regime (9/22/14)
by David Seres

Link #8: Ready to Ditch Your Low-Fat Diet? Not So Fast (June 2014)
by Gabrielle DeGroot Redford

Link #9: Study Compares American Diabetes Association Low-fat Diet to High-fat Ketogenic Diet for Helping Diabetes: Ketogenic Diet Wins (10/2/14)
Health Impact News

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Thyroid Balancing Acupressure Points – Video

with Michael Reed Gach, PhD

with Michael Reed Gach, PhD

A thyroid imbalance can cause weight problems, chronic fatigue, overwhelm, anxiety, emotional imbalances, hair loss, skin problems, depression or a combination of these symptoms.

In the video below learn how to use a pair of Acupressure points for balancing the thyroid gland,

Thyroid acupressure points enable healing energy to move through the thyroid, which restores its balancing or homeostatic mechanisms.

Video Link: Thyroid Balancing Acupressure Points with Michael Reed Gach, PhD

For additional educational video clips submitted by AHHA members, visit the American Holistic Health Association’s Self Help Videos section.

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Harvest The Benefits Of Eating Beans

Judy E. Buss

Judy E. Buss

O.K., we all made fun of beans with our comrades in kindergarten… Let’s take a fresh look at this remarkable food. Beans are nutritional gems, loaded with potassium, iron, calcium, phosphorous, B vitamins, protein and more. They are low in fat and high in fiber. Canned ones are, by far, less nutritious. Beans, peas, lentils, and peanuts are members of the legume family – the seeds found in pods of a particular group of plants.

Legumes are complex carbohydrates, and unlike simple carbohydrates, are digested longer, releasing a steady, slow supply of glucose. This helps stabilize blood sugar, a fundamental factor in the maintenance of good health, particularly of hypoglycemia or diabetes sufferers. Beans are also extremely filling, and help prevent general overeating.

Soybean products have been enthusiastically added to menus around the country. Tofu can take on any flavor, and comes in the form of Firm, Soft, and Silken textures. Firm tofu can be cubed and added to raw vegetable salads, stews, soups, etc. Soy milk is lactose and cholesterol-free and is a good substitute for milk, also in cooking and baking. Soy sauce is used in cooking and in salads. Among other soy products are flour, nuts, sprouts, and soy protein.

Beans, peas, and lentils are exceptionally versatile. They can be used in dips, salads, veggie burgers, stews, and soups. Combined with grains of any kind, they provide complete protein and can be substituted for meat.  This can contribute to an excellent and economical weight-control strategy if consumed at least twice a week!  Cooking beans does not require a major time investment; a faster method is given below. Cook a double batch and refrigerate the rest for another meal. (Remember to use up the beans within 6 days, before they grow penicillin…)

Fast bean cooking method:
FIRST PRECOOK: Check the beans for debris. Rinse them in a colander, place in a medium pot and cover with 2 inches of water. Bring the beans to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat. Let stand in the hot water for one hour (time to walk the dog…). Drain the beans, cover with 2 inches of fresh water, and add a half teaspoon of ground ginger to reduce the unwanted side effect of eating beans. (The cooked beans will not taste like ginger as a result).
TO COOK THE BEANS: Cooking-time varies for each type of legume: Black-eyed peas – 15 minutes; chickpeas, pinto, and navy beans – 45; black beans – 90; split peas – 45. Lentils require no soaking or precooking and take only 20 minutes to cook.

Join the millions of “beaniacs” of the world. Make legumes permanent residents in your kitchen, and explore the limitless and delicious possibilities of this power food! Below is a recipe for you to try – Enjoy!

 2 servings
1 Firm tofu brick
4 fresh mushrooms, thinly sliced
2 tablespoons purple onion, finely chopped
1/2 small, green bell pepper, seeded, diced
1-1/2 tablespoons low sodium soy sauce
2 cloves garlic, finely grated

Drain the tofu and blot the access water with paper towels. In a medium bowl, mix the soy sauce, garlic, and onion. Cut the tofu into ½ inch cubes, and gently mix with the dressing. Add the mushrooms and bell pepper. Refrigerate for 1 hour before serving.

“Mission Nutrition” Tips and Recipe from Judy E. Buss, Health Columnist, Nutritional Cooking Instructor.

Excerpted from Judy E. Buss’ article, first published in the “Feeling Fit” Magazine, Sun Coast Media Group newspapers, Florida.

Stay tuned for more Judy E. Buss’ “Mission Nutrition” words of wisdom and recipes.

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