Knowledge Is Power
 – AHHA Resource

AHHA_LOGO_CLR_squarePerhaps the most important resource ever created by AHHA is the Health Information Search Services list. This unique list includes organizations whose experts can research treatment options for any health condition, plus they also answer other health questions. You can specify conventional medicine and/or alternative approaches. If you know of someone dealing with a life threatening or debilitating diagnosis, please let him or her know about this valuable support option.

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Cook Affordably (and Healthy) with Little Time – Video

with Karen Roth, MS, CNC

with Karen Roth, MS, CNC

Have you ever eaten collard greens, mustard greens or rutabagas, turnips or parsnips? They are full of nutrients, yet many people have never even tried them. Be adventurous. It is so easy to cook these root vegetables and hardy greens by using a crock-pot.

In the video below find a recipe for adding chicken, root vegetables and hardy greens to a crock-pot before you leave for work. Come home to find a healthy, delicious meal waiting for you.

Video Link: Cook Affordably (and Healthy) with Little Time with Karen Roth, MS, CNC 

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

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Why Are People Gaining Weight?

David Getoff, CCN, CTN, FAAIM

David Getoff, CCN, CTN, FAAIM

Why are people gaining weight? The predominate cause is that people are listening to the instructions of the medical profession, the dieticians, and the United States government. And therefore, we are eating a lot of grains, maybe even eating more whole grains, which are still great for weight gain. That’s the way to fatten up an animal. You feed it grains. We’re eating gigantic amounts of sugar. We’re eating a huge amount of artificial sweeteners which have been shown in some studies to very possibly reduce your metabolism which causes you to gain weight because they certainly don’t help you lose it.

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 share the blood sugar levels for the healthiest people, as observed in his clinical practice.

Posted in CONDITIONS, HEALING APPROACHES, healthy foods, nutrition, NUTRITION/SUPPLEMENTATION, weight | Tagged , , , , | Leave a comment

Caution! What You Eat May Be Hazardous to Your Health – Article

Alan Gaby, MD

Alan Gaby, MD

Dietary modifications, nutritional supplements, and herbal remedies can treat many common conditions.

The article link below provides examples of simple, safe, and effective natural treatments for many common ailments.

Discover some great remedies that you can discuss with your healthcare provider to help you along your wellness journey.

Article Link: Caution! What You Eat May Be Hazardous to Your Health by Alan Gaby, MD

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

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Naturally lower blood pressure – Research Article

iStockPhotoBooksIf your physician has said that you need to lower your blood pressure, what options do you have?

The resource link below offers a recent study about a promising non-drug approach to review with your physician. It outlines the research that concludes that eating a vegetarian diet is associated with lower blood pressure.

Research Article Link:Vegetarian Diets May Lower Blood Pressure” in the February 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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Balance, Stress, and Optimal Health – Video

with Emmett Miller, MD

with Emmett Miller, MD

Dr. Miller offers you a deeper understanding of how the mind and body can work in harmony to produce healing, balance and wellness.

In the video link below learn how this deeper understanding can help you to reclaim your inborn personal wisdom and integrate with the scientific knowledge and techniques of modern medicine.

Enjoy the benefits of uniting the seemingly disparate fields of knowledge and experience.

Video Link: Balance, Stress, and Optimal Health with Emmett Miller, MD

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

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Comparing Holistic and Conventional Medicine – Article

Robert S. Ivker, DO

Robert S. Ivker, DO

There are several differences between holistic and conventional medicine. Holistic medicine is based on the fundamental beliefs that love is life’s most powerful healer.

The article link below compares and contrasts the differences between the two medical approaches in many aspects of care.

Learn how the art and science of holistic medicine differs from conventional practices.

Article Link: Comparing Holistic and Conventional Medicine by Robert S. Ivker, DO

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

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Toxic packaging?
 – Issue

IssuesBlogPhotoIt is a reality that most of us are consuming packaged food. There are known toxic materials in the packaging. What is the cumulative impact on humans from long-term exposure to these food contact materials (FCMs)? Researchers are not in agreement.

Let’s pick just one of the 4,000 chemicals used intentionally in FCMs. Almost all commercially available plastics leach synthetic estrogens that disrupt hormone levels in humans. If you read materials from industry groups and consumer groups, you will find widely divergent safety perspectives. A study conducted by the plastics industry reports that for rats fed “more than 70,000 times what a typical American ingests, there was no change in bodyweight, reproductive organs or hormone levels.” They insist that this proves that BPAs are safe for humans. Other researchers point out that this study tested using a type of rat (the Charles River Sprague Dawley) that oddly does not respond to synthetic hormones like BPA. For this reason, opponents do not accept the study’s results as proving safety. Separately, a scientist found BPA bypasses the body’s natural barrier system and so can be potent in even small doses. Other scientists insist that some “BPA-free” alternatives actually release synthetic estrogens that are more potent than the BPA they are replacing.

ISSUE: Does food packaging pose a risk to our health?

AHHA strives to maintain a neutral position on issues concerning your health. We have compiled the following Pro and Con online articles about FCMs as a convenient way for you to begin your research.

PRO Link #1: 
The Scary New Evidence on BPA-Free Plastics (March 2014)
by Mariah Blake
Mother Jones

PRO Link #2: 
The Longterm Health Impact of Toxic Food Packaging (2/25/14)
by Heather Callaghan
Activist Post

PRO Link #3: Food packaging and migration of food contact materials: will epidemiologists rise to the neotoxic challenge? (2/19/14)
Journal of Epidemiology & Community Health

CON Link #1:
 ACC responds to ‘misleading’ food packaging claims (2/21/14)
by Kari Embree
Packaging Digest

CON Link #2: Maybe that BPA In Your Canned Food Isn’t So Bad After All (2/26/14)
by Jon Hamilton
The Salt/ NPR

CON Link #3: Concerns over chemicals in food packaging misplaced, say scientists (2/19/14)
by Sarah Boseley
The Guardian

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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On Reducing Stress – Video

with John Fenton

with John Fenton

How do you deal with stress each day? Are you aware that the stress in your life impacts your health, quality of life and relationships?

In the video link below learn how to use your power of choice to take actions toward more balance in your life.

Video Link: On Reducing Stress with John Fenton

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

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Tomatoes: A Tasty and Nutritious Powerhouse!

Judy E. Buss

Judy E. Buss

Lucky us, we do not live in the Sahara Desert and have access to an abundance of this pretty, delicious, versatile, and nutritious fruit! Yes, the tomato is a fruit, botanically speaking: a mature, reproductive body of its plant. For cooking purposes however, the various types of tomato have been used primarily as vegetables.

Brimming with nutrition, the tomato is a powerful health booster. Rich in niacin, vitamin A, beta carotene, lutein, and potassium, it also contains vitamins E, C, K, manganese, choline, calcium, thiamine, B6, folate, magnesium, phosphorus, and copper. It is an excellent source of dietary fiber, is low in sodium, fat and cholesterol content. The tomato supplies us with a generous amount of lycopen, a high-powered antioxidant found in its red pigment. Lycopene has been shown to lower the risk of cardiovascular disease, as well as most types of cancer. So keep the doctor away, deliciously, and develop a close and personal relationship with the tomato!

FRESH TOMATO SAUCE
This sauce can be used over rice, mashed potatoes, pasta, or cooked with meatballs.
2 servings
3 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 pound plum tomatoes, chopped
1/2 green bell pepper, seeded
1 small bay leaf
1 tablespoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
1 (8 ounce) can tomato sauce
1 teaspoon corn starch (optional)

In a medium sauce pan, heat the oil, sauté the onion and garlic. Add the next 7 ingredients (through tomato sauce). Cover and cook slowly for 10 minutes. To thicken: In a cup mix corn starch with 1 tablespoon liquid from the cooked mixture, then slowly pour it back into the sauce pan stirring constantly. Simmer for 7-10 minutes until thickened, stirring occasionally. If not using corn starch, cook the vegetable sauce for 15 – 20 minutes from start to finish. Remove bay leaf. Note: If you use this sauce for meatballs, add them after 10 minutes. Cook them for 20 minutes in the sauce, turning them once up-side down.

SCRAMBELED EGGS WITH TOMATOES
2 servings
3 tablespoons olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large ripe tomato, chopped
1 tablespoon dried oregano
Salt and pepper to taste
2 eggs, beaten

In a skillet cook the garlic and onion in the oil, covered, until the onion turns semi- translucent, about 12 minutes. Mix in the tomato, oregano, salt, and pepper. Cover and simmer until the tomatoes are almost soft, stirring occasionally. Using a whisk, beat the eggs and add to vegetable mixture. Cook slowly scraping the skillet bottom frequently until the eggs are no longer runny.

TOMATO AND CUCUMBER SALAD
2 servings
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
Salt & pepper to taste
1 large ripe tomato, diced
1 large cucumber, peeled, diced
1 green onion, thinly sliced
8 pimento-stuffed green olives, chopped

In a medium bowl whisk together the oil, lemon juice salt and pepper. Add all other ingredients to combine with the dressing. Mix well.

“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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