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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What is a Healthy Blood Sugar (Blood Glucose) Level?

David Getoff, CCN, CTN, FAAIM

David Getoff, CCN, CTN, FAAIM

The medical and health communities are not certain what the blood sugar level (blood glucose level) of the healthiest people should be. According to the observations of some health practitioners, the healthiest long-lived people have a blood sugar level (and, again, it’s really blood glucose level) between 75 and 85. Between 75 and 85 would be an excellent blood sugar level for anyone who wishes to remain healthy. That’s not exact. It can exceed that, but this range gives you a frame of reference.  If your lab tests are returned to you with a blood sugar level of 82 to 85, your body is very capable of handling the amount of carbohydrates and other sugar-converters that you consume.

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

Next month David will explain why fructose is detrimental to our health.

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How Cooked Is Too Cooked? – Article

Nancy Appleton, PhD

Nancy Appleton, PhD

Have you ever wondered the best way to eat food – raw, slightly cooked, moderately cooked or well done?

The article link below provides information on how much you cook your food can affect different organ systems and their ability to break down the nutrients your body needs.

Learn how digestion plays a role in nutrient absorption, and how the different food you eat- and how cooked they are- can be a game changer.

Article Link: How Cooked Is Too Cooked by Nancy Appleton, PhD

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

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Pro vitamin D – Research Article

iStockPhotoBooksPatients dealing with cancer are aware that nutrition is an important part of their treatment program.

The resource link below is to an article reporting that researchers are alerting breast cancer patients to consider their vitamin D blood levels.

Research Article Link:Vitamin D Linked to Increased Breast Cancer Survival” in the March 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.

Posted in cancer, CONDITIONS, dietary supplements, HEALING APPROACHES, nutrition, NUTRITION/SUPPLEMENTATION | Tagged , | Leave a comment

Nutrition for Fibromyalgia – Video

with Julie Cerrato

with Julie Cerrato

Forming a solid nutritional plan is vital for fibromyalgia sufferers who may be nutrient-depleted.

The video link below notes that an anti-inflammatory, plant-based diet focusing on fresh fruits, vegetables and whole grains is highly advised for the treatment of fibromyalgia.

Also, learn about diet choices to avoid.

Video Link: Nutrition for Fibromyalgia with Julie Cerrato

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

Posted in CONDITIONS, fibromyalgia, HEALING APPROACHES, healthy foods, nutrition | Tagged , , | Leave a comment

Tempering Stormy Emotions – Article

Diana Kenney

Diana Kenney

Have you ever experienced a memory-based reaction that got in the way of your making a decision that should have been based on what was actually occurring at that time in your life?

The article link below offers you tips for how to concentrate and be more aware.

You can learn to be calm, to concentrate, to reason, and to be intuitive in the face of strong emotions

Article Link: Tempering Stormy Emotions by Diana Kenney

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

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Labeling end run? – Issue

IssuesBlogPhotoAre there some negative changes mixed in with the many positive changes in the proposed FDA revision of our nutrition and supplements labels? The purpose of the changes is to update the Nutrition Facts given on food packaging labels. Most agree that it would be useful to have calories in a larger font size, more nutrients included, added sugar disclosed, and more realistic serving sizes. However, some groups are extremely concerned about the “needed” levels of vitamins and minerals given on the label being reduced to amounts less than what would keep a person healthy. There is also concern about a requirement that would ban use of the word “folate” (a naturally occurring form of vitamin B), but allow “folic acid”, which is a synthetic, modified version that many people cannot convert to a form they can use. This folate concern is viewed as avenue for this natural vitamin to become available only as a prescription drug.

The government has invited submittal of comments through June 2, 2014. For those of you who wish to learn more about this matter (and perhaps even submit a comment to the FDA), we have compiled some articles to get you started on your research.

ISSUE: Proposed 3/3/14 FDA revision of nutrition and supplement facts labels

PRO Link #1: 
Food Labeling: Revision of the Nutrition and Supplement Facts Labels (3/3/14)
A Proposed Rule by the Food and Drug Administration
Comment period ends 6/2/14

PRO Link #2:
 Public Comment Period Now Open For FDA’s Nutrition Facts Label Changes (3/3/14)
Obama Foodorama

PRO Link #3: 
Updates proposed for nutrition labels on food packages (3/5/14)
ISHN

CON Link #1:
 The FDA’s New Food Label Guidelines – A Sneak Attack on Your Dietary Supplements 
(3/26/14)
by Scott Tips
National Health Federation

CON Link #2: Breaking News: FDA’s Sneak Attempt to Ban Another B Vitamin (3/11/14)
Alliance for Natural Health USA

CON Link #3: More on the New Nutrition Labels (3/11/14)
Alliance for Natural Health USA 

We encourage you to post your comments and tell your friends about additional resources you have found relating to this important health issue.

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Food Waste – Video

with Karen Roth, Holistic Nutritionist

with Karen Roth, Holistic Nutritionist

Have you ever wondered if those left overs were still safe to eat? Or how long after an expiration date is a product still good?

In the video below learn guidelines for how to confidently judge when food is still safe to eat.

Know tips for having your foods last longer.

Video Link: Food Waste with Karen Roth, Holistic Nutritionist.

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

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Maximize the Nutritional Value of Your Food!

Judy E. Buss

Judy E. Buss

Buying quality ingredients is only the first step in a healthy diet. How long ago were the groceries purchased, or the methods used to prepare food, greatly impacts the nutritional value of the resulting fare. Being aware of a few basic facts can go a long way towards assuring that the highest level of nutrients is preserved.

Some of the beneficial compounds in produce are particularly fragile, therefore dicing vegetables and fruit should be done as close as possible to the time they are used. Chopping vegetables or fruit in advance, or leaving them exposed to air for too long (as is the case in salad bars), results in a great deal of nutrient loss. The solution: If you wish to do some advance prep-work, you can wash and refrigerate the produce in a sealed container or a bag, and also make the salad dressing, however, wait to peel and/or chop as needed until immediately before cooking. For the same reasons, do not buy precut vegetables, including onions, grated potatoes, salad veggies, or fruit.

Avoid using canned and other precooked vegetables, fruit, and grains. They are dead on arrival. That includes rice, and mashed potatoes. Frozen uncooked vegetables and fruit contain some of the original nutrients, but should be considered your second choice after fresh ones.

When making a vegetable salad, first place (or make) the dressing in a large salad bowl. While dicing, shredding veggies and adding them to the bowl mix frequently with the dressing. The oil coats and seals them, thus limiting vitamin loss.

Cooking vegetables is best done by steaming. When they are cooked immersed in water, nutrients leach into the fluid and are lost when the vegetables are drained. Soups or stews are the exception since the liquid in which the veggies are cooked is consumed as well.

Prolonged, intense heat destroys a great deal of the produce’s healthful content. This is one of the reasons why frying, baking, and grilling should be limited or avoided, including – sorry friends – casseroles and grilled veggies. Steamed vegetables (and fruit), easy and quick-to-make, can be eaten plain, or transformed into numerous mouth-watering dishes. Other acceptable cooking methods are stir-frying and sautéing if not used on a frequent basis.

Whenever possible, do not peel. In most veggies and fruits the skin, and the area immediately beneath the skin, is where a large concentration of protective and health-enhancing compounds are located.

When selecting groceries, read labels. The ingredients appear in the order of their amount present in the product. For example, in quality bread, cereal, or pasta, the list should begin with the words “whole wheat”, “whole grains”, or” durum flour” and/or “semolina”. Other beneficial ingredients listed in these products can be barley, spelt, or oats. Any grain product using the words “enriched” or “unbleached” should be left on the store shelf; no amount of CPR can restore its wholesomeness.

Whole grains are, by far, a healthier choice than processed ones: brown rice is superior to white rice. Old Fashioned rolled oats (oatmeal) are better than “instant” ones or sugar-bomb-breakfast-flakes of all kinds.

When possible, use fresh herbs, whether in raw vegetable salads or in cooked dishes. Fresh herbs are nutrition-dense and taste infinitely better than dried ones. If you are so inclined, grow some herbs of your own in pots or in the ground. They are easy and fun to grow, and provide you with a constant fresh supply of these flavor celebrities. Please note: When using fresh herbs in cooking, they must be added in the final 5 – 10 minutes of cooking. Dried herbs, on the other hand, are added early in the process.

If you cook a double batch of a dish for consumption at a later date, eat the second half no later than 2 – 3 days after it was cooked. The same applies to leftovers. Waiting longer diminishes nutrition and flavor: don’t wait until the food begins to grow penicillin…

“Smashing” food in a blender, food processor, or juicer, also reduces its nutritional value. Eat whole fruit, rather than juice consuming the skin and pulp where appropriate. Soups do not need to be homogenously smooth, unless made for a toothless individual, or someone on a liquid diet for medical reasons. Soups can be partially and gently mashed with – horrors – a HAND masher! and some chunks allowed to remain for a more robust culinary experience.

Using whole foods and fresh unprocessed ingredients offers an additional bonus: better taste, texture, and natural color. To your health.

“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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Asthma-Friendly Gardens – Article

Tom Ogren

Tom Ogren

One of the major keys to asthma prevention is avoidance. If we’re willing to make some simple changes in our environment, allergies caused by gardening can be largely a thing of the past.

The article link below provides twelve tips to building your own asthma-friendly garden.

Learn how you can have a green thumb without the pollen problems!

Article Link: Asthma-Friendly Gardens by Tom Ogren

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

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