Author Archives: Prof Baldwin

Global Food And Media Collective Pledges $200 Million To Bring Veganism To The Masses – Plant Based News

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Jodi Monelle is the CEO and founder of LIVEKINDLY Media - part of a new global coalition of plant-based companies under the LIVEKINDLY co. umbrella

Earlier this week it was announced that a new global plant-based collective had formed - pledging $200 million towards 'transforming the global food industry' by making vegan meat available to the masses at a new speed and scale.

One of the collective's key acquisitions was LIVEKINDLY Media - a major online pro-vegan outlet founded by Jodi Monelle (who is CEO) in 2017. Others included South African company The Fry Family Food Co. and German startup LikeMeat.

Notably, the collective - founded by investor Roger Lienhard - chose to name itself the LIVEKINDLY co. in a nod to its media acquisition.

"There's a huge reason behind that," Jodi Monelle told Plant Based News. "It's a big reflection of what my team has built over the last three years in terms of community, and in terms of the fact that this is a call to action that a lot of people can relate to.

"Whether you're vegan or not, a lot of people in the world are seeking out kindness, especially when you're speaking about the political status of the world and the media in general. There is a lot of negative, fear-mongering content out there, and people are seeking something which can offer them a bit more inspiration and encouragement in their lives.

"And so this is what we're focused on - sharing positive news. It's how we can show people that what they are doing has consequences and makes a huge difference, and also creating a space that is completely non-judgemental and focused on solutions.

"Of course, we need to talk about both, but highlighting the solution is something that's been missing for a very long time when we talk about this movement overall and the impact it can create. And so when people see they are making change, more and more people want to be part of that, because they can see the impact they are creating."

A question raised by food outletThe Spoon about the collective was whether LIVEKINDLY Media will be able to retain its independence while being part of a coalition with food brands.

Monelle confirmed that LIVEKINDLY will indeed continue to operate as a fully-independent media company.

She added: "We'll continue to support every plant-based and vegan company out there because it's important to us that we're driving this movement forward. It's not about alliances with certain brands, it's very much an ethical journey and mission for everyone involved in my team."

The LIVEKINDLY co. is led by a team of industry specialists. Working alongside Monelle is Chairman & CEO Kees Kruythoff (formerly President Unilever North America and Global Home Care Division), CMO Mick Van Ettinger (formerly of Unilever), COO and Chief R&D Officer Aldo Uva (formerly of Nestle, Firmenich, and Ferrero). Founder Roger Lienhard is also founder of Blue Horizon Corporation.

Collaborating with those with backgrounds of working for global corporations is something Monelle thought seriously about going into the collective. "I believe the next year will be a reflection of how grassroots startups can work with people who come from a very corporate background," she said.

"Obviously, we want to be completely transparent and say that a lot of people coming on board have worked at Unilever. This was something we wanted to make sure we were completely comfortable with, and we had a lot of questions."

One of the LIVEKINDLY co.'s acquisitions from South African vegan meat firm Fry's (Photos:Fry's)

Monelle said speaking one-to-one with these people, gauging how mission-aligned they are, as well as whether as they are vegans or allies to the movement was a crucial part of her due diligence.

She added: "That is really what sealed the deal for me: knowing that I'm working with people who truly understand the importance of the future of the planet, the ethical evolution of human, and how we need a force with impact and money like this to be able to create systematic change.

"The association with big brands is always going to be something that people will be concerned about. But we did our due diligence and recognized it's important to collaborate with people with that kind of network, that kind of experience and, that ability to really influence change within a system. This is what the movement needs."

The scale of this operation (which took a year of negotiating to put together) means Monelle is spearheading steps to ensure that at the heart of the LIVEKINDLY co. remains honesty and integrity, which she described as the company's main values.

She revealed: "One of the things we have decided, so we retain our integrity internally as we make our next steps, is to grow a social mission board. We'll be focussed on making sure our values as a company are always met internally and externally. So we'll be building a culture and community very much around the four pillars we have on the website (to be honest, inclusive, mindful, and bold)."

Perhaps if LIVEKINDLY were to add a fifth pillar, it would be speed. Monelle is highly cognizant of the need for change, and quickly.

She said: "It's all about impact, being bold, doing this at the speed we need to do it, this is what the movement needs. It's all well and good to see more vegan products on the market, but at this point, we need to have more accessibility, and more choice. We can't do it fast enough, because our planet, our health, our one consciousness is at jeopardy if we don't do anything about it now."

While the LIVEKINDLY co. management team will work together bringing the vision of vegan food to the masses at a speed and scale not yet reached, LIVEKINDLY Media will also work on expanding its reach.

"We are in a creative process now, we have a lot of ideas, and with the acquisition, we have a lot more resources to play with," she said. "So you can expect a greater amount of higher-quality content coming from us over the next few months. At this stage, we are defining where our strategy is and how we create the biggest impact using our platform and using our voice so I would say 'watch this space'."

What she can say for sure right now, is that her ambitions are huge.

"We want to go big with this," she confirmed. "The beautiful thing is that we are operating as a circular business now; it's not only being a voice for education and community, it's about being able to provide solutions in terms of products and service as the secondary part of that.

"So, I'm very excited to see how that evolves. We're not going to be shy. We must do this with the biggest voice and impact possible."

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Global Food And Media Collective Pledges $200 Million To Bring Veganism To The Masses - Plant Based News

Vegan Twitter loses it over TV host’s ‘joke’ of an apology: ‘I’m really offended’ – Yahoo Lifestyle

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The host of a British cooking show was pressured to apologize on live TV after he accidentally neglected to tell a vegan guest that the dish he was serving him was made with butter.

Simon Rimmer used ghee which is clarified butter while making Masoor dahl on his Sunday Brunch show. Jon Richardson, the guest, was willing to try anything as long as it fit within his vegan diet.

Viewers complained online immediately during the commercial break.

Most were upset that Rimmer, who runs a vegetarian restaurant, wouldnt take Richardsons dietary restrictions more seriously. Or, at least as a professional cook, should know that ghee is an animal by-product.

Upon returning from commercial break, Rimmer apologized to the audience.

Earlier on, in the previous cooking item, I may have informed guests that the dhal was in fact vegan. It was, of course, ghee used in the recipe, which isnt vegan, Rimmer said. I allowed Jon Richardson, who is indeed a vegan, to eat some of it.

Then to Richardson, Rimmer said, On behalf of myself and the Sunday Brunch team, I would like to sincerely apologize and hope I havent offended you and spoiled your life.

When Im sick during my interview, you can take responsibility for that, Richardson joked in reply.

The audience, again, was unimpressed. Now it seemed as though Rimmer was making light of a serious situation and a mockery of veganism.

Sunday Brunch co-host Tim Lovejoy reassured Rimmer on-air that he wouldnt be canceled over the incident. Vegans might disagree.

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Vegan Twitter loses it over TV host's 'joke' of an apology: 'I'm really offended' - Yahoo Lifestyle

Michael Mosley investigates the links between diets and disease – SBS

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The you are what you eat connection between food consumption and health outcomes is so well-established its practically irrefutable. Search diet and disease on PubMed (the go-to database for scientific research) and youll get over 150,000 results and thats just one search term. Theres robust evidence that a diet rich in fruit, veg, wholegrains, fish and nuts can dial down your risk of heart disease, Type 2 diabetes, cancer and stroke, while dietary villains like soft drinks and processed meat do the opposite. You can drill down further, and link specific nutrients to health outcomes for instance, we know insufficient iron causes anaemia, zinc promotes immunity, while magnesium regulates blood pressure.

Still, our knowledge wasnt always at this level its taken some fearless scientists with a keen interest in self-experimentation to prove that what we ingest impacts our disease risk, as British doctor and science presenter Dr Michael Mosley reveals in episode three of Medical Mavericks.

Its hard to believe, but back in the 18th century, Mosley tells us, the human body was simply a machine which burnt fuel and it really didnt matter what the fuel was. Then, along came Dr William Stark, who in 1769, disproved this. To discover which foods were good and which were bad, he put himself on a diet of bread and water, adding in large amounts of unhealthy foods such as honey pudding, one by one. It was his decision to add Cheshire cheese next, instead of fruit, which ultimately led to his death from scurvy. He might have gone on to become one of the early pioneers of vitamin research, instead he became the first martyr of nutritional science, says Mosley.

Another case of self-experimentation that Mosley investigates in the episode is that of late scientist Dr Hugh Sinclair. Convinced that heart disease was caused by eating too little rather than too much fat, he put himself on an Inuit diet rich in oily fish and seal blubber. It was a perilous experiment: while fish oils produce less cholesterol than saturated fat, consuming them in excess can interfere with blood clotting. He would have had a risk of a severe gastric bleed on that diet and possibly having a stroke, says Professor Tom Sanders from King's College London, who appears in the episode.

It was his decision to add Cheshire cheese next, instead of fruit, which ultimately led to his death from scurvy.

After three months on the diet, Sinclair's blood had thinned significantly from the diet - from four minutes to a whopping 50. Hed finally proven the potency of essential fatty acids, Mosley tells us.

Calorie restrictors are other self-experimenters under Mosleys microscope in this episode. These sticklers for self-denial dramatically slash their energy intake, with the pay-off being reduced oxidative stress, which in turn protects against age-related disease.

According to a 2019 Lancet Diabetes & Endocrinology study, people who stuck to a calorie-restriction diet for two years had a persistent and significant reduction in cardiometabolic risk factors, plus improvements in C-reactive protein (a marker of inflammation), insulin sensitivity and metabolic syndrome scores.

There is a core of probably 50 people who are doing a real experiment on themselves because they are the people who are really convinced that calorie restriction will allow them to live longer, says Dr Luigi Fontana from the Italian National Institute of Health in Medical Mavericks. In the episode, Mosley meets calorie restrictor Dave Fisher, who has been living on less than two-thirds of the normal calorie intake for 17 years. Both men go through a batch of health tests (such as sight, hearing, lung capacity and reaction times, all of which deteriorate with age), with Fisher coming up trumps. Thankfully I did beat him with my lung function test, Mosley notes with relief.

The doctor takes on a fish-eating marathon. Source: Sharyn Cairns

As a self-professed human guinea pig, Mosley cant resist an extreme experiment of his own in this episode, putting himself on a two-month-long fish binge, involving bountiful oily fish and fish oil. Its claimed eating oily fish reduces the risk of blood clotting, declares Mosley. So at the start and end of my experiment, I'm going to measure my bleeding time.

His initial bleeding time clocks in at four minutes and 11 seconds. Skip to the end of the experiment and it nearly doubles, to eight minutes and 12 seconds. It means Im much less likely to develop blood clots which in turn means Im much less likely to have a heart attack, he says. Thankfully, theres no need for the rest of us to dabble in kooky experiments: a balanced, wholefoods-based diet is pretty hard to go wrong with.

Dr Michael Mosley explores the ways in which pioneering doctors laid the foundations of modern medicine by experimenting on themselves.Michael mosley: Medical Mavericks, Diets & Disease airs on Monday, March 16 at 9:40pm on SBS and then it will be available via SBS On Demand.

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Michael Mosley investigates the links between diets and disease - SBS

Vitamin C and the Immune System: Nutritional Fortification to Support Defenses Against Viruses – WholeFoods Magazine

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Note: The views and opinions expressed here are those of the author(s) and contributor(s) and do not necessarily reflect those of the publisher and editors ofWholeFoods Magazine. Information in this interview is intended for educational and scientific purposes only. It is not intended as medical or nutritional advice for thetreatment or prevention of disease. For medical advice, consult your personal health care practitioner.

The immune system defends the body from deadly invaders. The immune system detects a wide variety of agents and distinguishes them from healthy tissue. Most people refer to these invaders as germs. Germs may damage healthy tissue both directly, and by depleting essential nutrients from the body below critical levels. Once critically depleted, cells and tissues function improperly, furthering the downward spiral of illness towards death.

The way I look at the relationship, it is the failure of an undernourished immune system that results in diseasenot just the presence of germs.

A healthy immune system requires many nutrients, including vitamin C (1). Healthy neutrophils and macrophages (types of white blood cells in the immune system) contain 1 mM concentrations of vitamin Cthats 50-100 times higher than the concentration of vitamin C in the plasma (liquid part of the blood). A healthy person produces about 100 billion neutrophils per day. However, when the immune system detects germs and swings into action to destroy the invaders, its white blood cell productionand its need for vitamin Cincreases (2).

Leukocytes (white blood cells) are a major arm of the immune system. Leukocytes include the phagocytes (macrophages, neutrophils, and dendritic cells), innate lymphoid cells, mast cells, eosinophils, basophils, and natural killer cells. These cells identify and eliminate pathogens, either by attacking pathogens through contact or by engulfing and then killing them. These actions require vitamin C. Activation of neutrophil and monocyte oxidative bursts to kill germs alters the cell membranes to pull in dehydroascorbic acid and ascorbic acid from the blood to increase the vitamin C concentration within these cells ten-fold (from 1 mM to 10 mM).

The Linus Pauling Institute lists specific measures of functions stimulated by vitamin C as including cellular motility, chemotaxis and phagocytosis. Neutrophils, mononuclear phagocytes, and lymphocytes accumulate vitamin C to high concentrations, which can protect these cell types from oxidative damage.

Vitamin C, through its antioxidant functions, including regeneration of glutamine and vitamin E, has been shown to protect leukocytes from self-inflicted oxidative damage (3).

The 2000 RDAs by the Institute of Medicine teaches us that high intracellular concentration of ascorbate in leukocytes provides cellular protection against oxidant damage associated with the respiratory burst that plays a major role in the immune system (4). The respiratory burst (also called oxidative burst) is the rapid release of reactive oxygen species from various immune system cells. This rapid release kills invaders such as viruses. However, without adequate vitamin C, the immune cells would be unable to generate sufficient amounts of the reactive oxygen species needed to kill germs. Even worse, in severe vitamin C deficiency, the immune cells themselves would also be destroyed. As Michael Passwater, MT(ASCP) SBB, DLM, CSSGB (ASQ), stated in our interview on vitamin C and sepsis, If neutrophils (a type of white blood cell) lack vitamin C, they self-destruct. Instead of fighting the infection or clearing and rebuilding injured tissue, its internal peroxides and enzymes are released, damaging the surrounding tissuelike a firefighter using a flamethrower on a house fire (5).

Vitamin C is more than an antiviral. The reported deaths from the COVID-19 virus have involved multi-organ failure, acute respiratory distress syndrome (ARDS), and pneumonia. Paul E. Marik, M.D., and others have shown IV vitamin C to be effective against these conditions in sepsis (6).

In summary, it is a long-proven and uncontested fact that vitamin C has several nutritional functions, including supporting the immune system. As a dietary supplement, legally it can be stated that vitamin C supports a normal immune function. If someone is in the business of selling vitamin C, they cant legally refer to any disease functionincluding scurvy. Its best to suggest that anyone interested in vitamin C and any disease check with an appropriately informed physician or with an educator such as Dr. Andrew W. Saul.

In the clinic, it appears, based on dramatic successful case studies, that the relationship between vitamin C in the cells and immune function is a continuum, with a steady supply of higher levels of vitamin C allowing immune cells to sustain optimal function during the battle against invaders and through recovery. However, it would be helpful to confirm this with randomized double-blind trials.

Anyone selling vitamin C as a dietary supplement must follow the FDA regulation that any claim of a substance treating a disease makes that product an illegal unproven drug, which would have serious consequences to the seller. This is capricious and arbitrary, but it is the regulation, and, in my humble opinion, it seems to work to help reduce chaos and possible fraud in the dietary supplement category. While the regulation is far from being perfect, it provides some protection to both consumers and the supplement industry alike.

The medical profession, on the other hand, can legally treat diseases. Many physicians through the decades have successfully used high-dose vitamin C to treat diseases, including viruses. With so many lives at stake, It is important to educate everyonethe medical profession and laypersons alikeabout the safe and effective use of vitamin C as well as the nutritional functions of vitamin C. Therefore, I am calling on Dr. Andrew W. Saul, once again, to educate our readers, laypersons, nutritionists, and physicians on treating viruses with vitamin C.

Dr. Saul has been an orthomolecular medical writer and lecturer for more than 40 years. Dr. Saul has taught clinical nutrition at New York Chiropractic College and postgraduate continuing education programs. He was also on the faculty of the State University of New York for nine years. Two of those years were spent teaching for the University in both womens and mens penitentiaries.

Dr. Saul is editor-in-chief of the Orthomolecular Medicine News Service (OMNS) and has published over 200 peer-reviewed articles. His bestselling book Doctor Yourself has been translated into eight languages. He has written a dozen other books, four of which are coauthored with Abram Hoffer, M.D. Dr. Sauls educational website is http://www.DoctorYourself.com, the largest peer-reviewed, non-commercial natural healing resource on the internet. He is a board member of the Japanese College of Intravenous Therapy. Dr. Saul was inducted into the Orthomolecular Medicine Hall of Fame in 2013. He is featured in the documentaries FoodMatters and That Vitamin Movie (www.thatvitaminmovie.com).

Passwater: Dr. Saul, thank you once again for educating our readers on vitamin C and health. You recently issued several press releases via the Orthomolecular Medicine News Service about vitamin C and COVID-19 (a current pandemic coronavirus). Do you know if anyone is following up with a clinical study?

Saul: There are at least three hospital-based clinical studies going on right now in China. I am in daily contact with one of the key researchers, Richard Cheng, M.D., Ph.D.

Dr. Cheng, who is a U.S. board-certified specialist in anti-aging medicine, early on in the outbreak stated, Vitamin C is very promising for prevention, and especially important to treat dying patients when there is no better treatment. Over 2,000 people have died of the COVID-19 outbreak and yet I have not seen or heard large dose intravenous vitamin C being used in any of the cases. The current sole focus on vaccines and specific antiviral drugs for epidemics is misplaced.

Dr. Cheng has also said, I have been calling for the use of large-dose IV vitamin C for the treatment of coronavirus (COVID-19) patients, and also for oral vitamin C for the milder cases, or for the prevention of this disease. He is dialoguing with more physicians and hospitals as you read this.

I am a member of the Medical and Scientific Advisory Board to the International Intravenous Vitamin C China Epidemic Medical Support Team. Dr. Cheng is its director. The associate director is Hong Zhang, Ph.D. My good friend and colleague Thomas E. Levy, M.D., JD is also on the board.

Details of the Wuhan protocol in English are posted at: http://www.orthomolecular.org/resources/omns/v16n07.shtml

Protocol in Chinese: http://www.doctoryourself.com/Coronavirus_Chinese_IV_C_Protocol.pdf

The first approved study of IV vitamin C against COVID-19 involves 12,000 to 24,000 mg/day of vitamin C by IV. Dr. Cheng also specifically calls for immediate use of vitamin C for prevention of coronavirus (COVID-19): http://www.youtube.com/watch?v=TC0SO9KDG7U

A second clinical trial of intravenous vitamin C was announced in China on February 13. In this second study, says Dr. Cheng, They plan to give 6,000 mg/day and 12,000 mg/day per day for moderate and severe cases. We are also communicating with other hospitals about starting more intravenous vitamin C clinical studies. We would like to see oral vitamin C included in these studies, as the oral forms can be applied to more patients and at home. Additional information can be found at: http://www.orthomolecular.org/resources/omns/v16n11.shtml

On Feb 21, 2020, a third clinical trial for intravenous vitamin C for COVID-19 was announced: http://www.youtube.com/watch?v=VMDX0RSDp1k.

In addition, Vitamin C is now being used to prevent and treat COVID-19 in China and in Korea. And it is working.

Here is a verified official statement from Chinas Xian Jiaotong University Second Hospital:On the afternoon of February 20, 2020, another 4 patients with severe coronavirus pneumonia recovered from the C10 West Ward of Tongji Hospital. In the past 8 patients have been discharged from hospital[H]igh-dose vitamin C achieved good results in clinical applications. We believe that for patients with severe neonatal pneumonia, and for critically ill patients, vitamin C treatment should be initiated as soon as possible after admission. Numerous studies have shown that the dose of vitamin C has a lot to do with the effect of treatment. High-dose vitamin C can not only improve antiviral levels, but more importantly, can prevent and treat acute lung injury (ALI) and acute respiratory distress (ARDS).

Here is a report from Korea:At my hospital in Daegu, South Korea, all inpatients and all staff members have been using vitamin C orally since last week. Some people this week had a mild fever, headaches and coughs, and those who had symptoms got 30,000 mg intravenous vitamin C. Some people got better after about two days, and most had symptoms go away after one injection. (Hyoungjoo Shin, M.D.)

It is now the official recommendation of the government of Shanghai, China that COVID-19 should be treated with high amounts of intravenous vitamin C.(https://mp.weixin.qq.com/s/bF2YhJKiOfe1yimBc4XwOA)

Dr. Cheng discusses a case study in which vitamin C was successful against COVID-19 in a family of six at https://www.brighteon.com/32df0202-facb-443a-8ef6-5648b4b2f9ec.

Passwater: It appears that Dr. Cheng is getting the message about vitamin C and the nutritional need for keeping the immune system optimally functional out to the Chinese people.

Saul: Yes. The photo in Figure 2 is verification of this. The photo is from a DSM announcement on Facebook in February. It shows a truck loaded with 50 tons of vitamin C from the DSM plant in Jiangshan to be delivered to the people of the Province of Hubei of which Wuhan is the capital.

Passwater: 50 tons!

Saul: Yes, 50 tons! The translation of the banner on the truck is In the fight against N-CoV, the people of DSM Jiangshan and Wuhan are heart to heart.

Passwater: What are the recommendations made in the OMNS press releases?

Saul: As therapy for hospitalized patients in China, at least 12,000 to 24,000 mg/day intravenous vitamin C.

For prevention, the physicians of the Orthomolecular Medicine News Service Review Board recommend the following:

Also recommended are:

Nutritional supplements are not just a good idea. For fighting viruses, they are absolutely essential. There is additional information on this at http://www.orthomolecular.org/resources/omns/v16n06.shtml

Passwater: Where can physicians find the specific IV formula to use?

Saul: Physicians can make the vitamin C IV solution themselves by following Dr. Robert F. Cathcarts instructions, which can be found at http://www.doctoryourself.com/vitciv.html. Any compounding pharmacy can prepare it. Any hospital pharmacy can prepare it. And dont let them try to tell you they cant. May I add a commonsense but important caution to your readers that intravenous or intramuscular vitamin C should only be administered by a licensed health professional.

Passwater: Such a clinical trial cant cost much, and the results would be seen quickly. Drug companies have no interest in studying an unpatentable nutrient, but couldnt the government or a university be willing to test this inexpensive and readily available nutrient?

Saul: Some already are. For example, Professor Qi Chen, Ph.D., and Professor Jeanne Drisko, M.D., both of the Kansas University Medical School, are actively interested in this matter.

Atsuo Yanagisawa, M.D., Ph.D., Professor of Clinical Medicine at the Kyorin University School of Health Sciences, states: Patients with acute viral infections show a depletion of vitamin C. Such patients should be treated by adding vitamin C, via oral or IV, to neutralize free radicals, maintain physiological functions, and enhance natural healing. The Japanese College of Intravenous Therapy [JITC] recommends that our 850 physician members stock extra vitamin C vials in case of a pandemic. JCIT recommends intravenous vitamin C (IVC) 12,000 mg to 25,000 mg for acute viral infections. IVC is usually administered once or twice a day for 2-5 continuous days. To read the complete JCIT protocol in English: http://www.orthomolecular.org/resources/omns/v16n07.shtml.

There is no need for delay. The recently passed federal Right to Try act makes it possible for patients to demand unapproved treatments now, and safeguards hospitals and physicians who provide them. http://www.righttotry.org/rtt-faq/

Passwater: Many of our readers are familiar with the publications of physicians such as Fred Klenner, M.D., against polio. Please tell our readers about the teachings of others including Dr. Cathcart. What other conditions should be treated with high-dose vitamin C?

Saul: Virtually all viral illness is treatable with adequately enormous quantities of vitamin C. Over time, as his experience as a physician continued, Dr. Robert Cathcart actually stopped using viral disease names. He just called this viral illness a 60-gram (60,000 mg) cold and that one a 150-gram (150,000 mg) cold. Treatment was based on the amount of C that cured the illness. That is medical brilliance.

Although the most effective dose is truly high, even a low supplemental amount of vitamin C may help save lives. This is very important for those with low incomes and few treatment options. For example, in one well-controlled, randomized study, just 200 mg/day vitamin C given to the elderly resulted in improvement in respiratory symptoms in the most severely ill, hospitalized patients (5). And there were 80% fewer deaths in the vitamin C group. But to best build up our immune systems, we need to employ large, orthomolecular doses (7).

Wikipedia actually deleted existing well-referenced biographical pages of both of these historically important 20th century physicians, Frederick Robert Klenner, M.D., and Robert Fulton Cathcart III, M.D. Over decades of practice and reported in medical journals, both doctors used very high doses of vitamin C to cure serious viral illnesses. It is a moral outrage that in a time of viral emergency, physicians professional opinions, and indeed all information about those physicians therapies, is being kept from the public.

Passwater: Is there suppression of this information?

Saul: Yes. The World Health Organization (WHO) has met with Google, Facebook and other information-access purveyors specifically to stop the spread of alternative health care information about COVID-19. Anyone saying that vitamin therapy can stop coronavirus is already being labeled as promoting false information and promulgating fake news. Even the sharing of verifiable news and direct quotes from credentialed medical professionals is being restricted or blocked on social media. You can see sequential examples of this at http://www.facebook.com/themegavitaminman. I am glad to have this opportunity to share this information with your readers.

Passwater: Its our moral duty to inform and educate. Our readers have a right to know the facts. Thats why I was awarded the Zenger Award for Press Freedom in 2004. Where can readers find more information on vitamin C and viruses?

Saul: The best way is to look at the exact treatment plans doctors are employing, right now, in China. Go to those actually doing it. When I was a boy, my father told me, Andrew, when you want to know something, ask the organ grinder, not the monkey. Instructions by physicians who are experienced with high-dose vitamin C treatment of viral diseases are the most helpful resource on the internet. Detailed protocols are posted for free access at http://orthomolecular.org/resources/omns/v16n07.shtml (IV vitamin C); http://orthomolecular.org/resources/omns/v16n06.shtml (vitamin C and additional nutrients); and http://www.doctoryourself.com/cathcart_C_summary.html (oral high dosing of vitamin C).

Passwater: I also recommend readers read the article by Drs. Nabzdyk and Bittner (8). Dr. Saul, thank you for educating our readers once again.

References

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Vitamin C and the Immune System: Nutritional Fortification to Support Defenses Against Viruses - WholeFoods Magazine

Red Hot, Ice Cold & Better Health In Three – Patch.com

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RENAISSANCE FITNESS, WELLNESS & HEALTHY LIVING BRAND SPEAKS TO THE SCIENCE OF CRYOTHERAPY

Renaissance, a fitness, wellness & healthy living brand which operates fitness, functional movement & wellness studios in Monmouth County and recently, Hudson County, would like to educate the public on what is now a very popular non-medical health treatment extolling a wealth of benefits, Cryotherapy.

Renaissance is owned by Danielle Buccellato, a popular fitness and wellness innovator who was an early pioneer of Pilates and other fitness modalities. She operates Renaissance Pilates in Red Bank, a Pilates and fitness sanctuary which has been in operation for 5 years, and in December 2019, she opened a second location at Bell Works in Holmdel, an integrated fitness & wellness center, with her sister, Joelle Buccellato. Cryotherapy is offered at the Bell Works location, and Renaissance seeks to clarify the who, what, when, where and why of this latest technology.

CRYOTHERAPY

Cryotherapy is an advanced technology which subjects the whole body or just certain parts of the body, to freezing temperatures. This non-medical, non-invasive technique has been in the news frequently with videos surfacing on every social media platform showing a person entering the Cryotherapy chamber. Renaissance explains the three types of Cryotherapy and the processes, procedures, and benefits.

WHOLE BODY CRYOTHERAPY

People enter a vertical-standing chamber where liquid nitrogen cooled air will be between 166 - 220 degrees. A standard treatment is 3 minutes, and while clients will have full privacy within the chamber, a technician is always present to assure safety. Renaissance encourages individuals to speak with their physicians prior to trying Cryotherapy if there are health issues present. Some of the scientifically reported and documented benefits from individuals using Cryotherapy include:

Increase In Energy

Weight Loss

Reduced Muscle & Joint Pain

Accelerated Recovery From Exercise

Better Circulation

Better Sleep

Better Skin Elasticity (Anti-Aging)

Improved Mood & Feelings Of Well Being

Stronger Immunity

Less Inflammation

Release Of Endorphins (Elevated Mood)

Faster Recovery From Sports & Training

Increased Testosterone Levels

Increased Libido

Less Severe Hangovers

CRYOSKIN

Cryoskin is a 28-minute treatment that uses thermoelectric cooling to freeze fat, causing the cell death of subcutaneous fat tissue without damaging the skin above. The destroyed cells pass naturally through the lymphatic system, leaving a more toned body. Cryoskin can be targeted to problem areas such as the abdomen, hips, and thighs.

CRYOSLIM & CRYOTONE

A Cryoskin slimming session uses a three-phase thermal shock to initiate apoptosis or programmed cell death. The slimming is actually a localized fat loss session which naturally passes fat debris from the body via the lymphatic system. This type of session can assist with the loss of inches or help with stubborn pockets of fat that do not improve with diet and exercise alone.

A Cryoskin toning session can be used on the face and/or body and utilizes the application of cold temperatures to tighten, smooth, and shape areas lacking elasticity by increasing microcirculation (oxygenated blood flow), collagen, and elastin production. The toning session addresses loose skin and cellulite. Areas which can be treated include the face, chin, abdomen, hips, thighs, arms, bra line and knees. Benefits include:

Reduction In Appearance Of Cellulite

Improvement In Body Shape

Immediate Enhancement Of & Improvement In Skin Quality

CRYOFACIAL

A Cryoskin Facial is a non-surgical, non-invasive procedure which employs a special Cryoskin wand to provide toning in the facial area. The process, which lasts 20 minutes, can result in an increase in collagen production. This increase in collagen can then help to diminish fine lines & wrinkles, to improve the complexion and to reduce the appearance of pores. The procedure can also be performed on the neck or dcollet area and might even reduce the appearance of a double chin. The technology is hailed as the most effective non-surgical immediate facelift.

About The Evolution Of The Renaissance Brand

Renaissance is actually known for much more than Pilates, and with the over 60 fitness & functional movement classes offered in different fitness modalities and the new wellness center with the latest in anti-aging services at Bell Works in Holmdel, the brand has evolved into an integrated solution for optimal health. Recently entering the holistic sphere, Renaissance also offers nutritional counseling & coaching services, organic meal preparation & delivery, and functional medicine. These services complement fitness classes and innovative wellness choices and technologies already offered including Whole Body Cryotherapy, Cryoskin, Cryoslim, Cryotone, Infrared Sauna and Oxygen Therapy (O2).

The expansion into holistic services, which are offered in collaboration with holistic health practitioners, Michael Buron of Health Chek and Marie Maglio of The Proper Palate, is part of the Renaissance mission to help people attain physical, mental and spiritual balance in their lives through healthy bodies and minds, according to Danielle Buccellato.

For more information on Cryotherapy or any of the fitness and wellness services offered by Renaissance, contact the two locations listed below:

Renaissance Pilates, 23-25 West Front Street, Red Bank, N.J. 07701. The telephone number is (732) 268-7730, and the website is http://www.renaissancethestudio.com

Renaissance Pilates + Wellness at Bell Works, 101 Crawfords Corner Road, Holmdel, N.J. 07733. The telephone number is (732) 444-1111, and the website is, http://www.renaissancebellworks.com

Pilates Revolution. Wellness Evolution

Pilates | Functional Movement | Whole Body Cryo | Cryoskin | Infrared Sauna| Oxygen Therapy | Conscience Based Skin Care

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Red Hot, Ice Cold & Better Health In Three - Patch.com

The surprising weight loss diet that may protect you from Coronavirus – Ladders

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For three consecutive years,The Mediterranean diet has been awarded diet of the year by the U.S. News & World Report.

As far as overall health is concerned, the ancient regimen is hard to beat but there are plans that emphasize nutriments of more material to individuals living with chronic conditions.

The Dash Diet was conceived back in 1992 by the National Institute of Health in an effort to curb rising hypertension and CVD statistics in the United States. The intervention method, which called for a surplus of fresh ingredients and disallowed heavily processed foods, is inching back towards relevance in the midst of a global viral crisis.

Half of the first 170 patients who died of COVID-19 suffered from hypertension before contracting the novel infection.

From what I was told by other doctors and the data I can see myself, among all the underlying diseases, hypertension is a key dangerous factor, said Du, director of the intensive care unit at Peking Union Medical College Hospital in the Chinese capital of Beijing in a press statement.

The Dash Diet is designed to eliminate dietary agents that spike inflammation and clog arteries. Pending pandemic aside, heart disease remains the number one killer in the US by a sizeable margin.

In the last 50 years in the US, clinicians have seen a rise in diseases including hypertension (HTN), diabetes, obesity, and coronary artery disease (CAD). An estimated 2000 people die of heart disease every day in the US. Chronic diseases related to diet and obesity have become major causes of death in the US across all ethnicities. Obesity has been linked to the major etiological factor in diabetes, HTN, cancer, and CAD, write the team of researchers that established the regimen.

The diet allows 2,000 calories a day, primarily composed of whole-grain ingredients.

Five hundred-thousand Americans go bankrupt on behalf of medical debt a year, making diet science more pertinent than ever.

Heres what you can eat

And heres what you shouldnt

If youre dealing with elevated blood pressure or other cardiovascular risks, theres no question about it; but even if youre looking to lose weight before hitting the beach this summer, the DASH diet may be safer for you compared to the keto diet or Whole30, explains Stefani Sassos, MS, RDN, CSO, CDN, a registered dietitian within the Good Housekeeping Institute

All of the probative data on the COVID-19s development suggest we might be in the trench for longer than previously assumed. In the meantime, remember to sanitize and fortify your body against harmful agents.

The Dash Diet is a good place to start if you have a history of CVD, high blood pressure or hypertension.

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The surprising weight loss diet that may protect you from Coronavirus - Ladders

King’s Hall expands gym to encourage healthy living – Independent Education Today

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As part of the schools efforts to encourage healthy living amongst staff and pupils, Kings Hall School has installed a gym in its sports hall.

The independent school in Taunton has expanded from a single exercise bike (donated by a parent) to a working fully-facility, complete with cross trainers, weights and a section for floor work. The school said it will continue to add new equipment to the facility.

As well as helping pupils to maintain a healthy lifestyle, the gym is designed to aid recovery and provide strength and conditioning. It is is also open to staff who want to stay fit and healthy during the work day.

The Kings Hall gym is currently used by year six, seven and eight pupils as part of their weekly PE lessons. The school said it wishes to teach children how to use the equipment safely and sensibly, whilst igniting a love of physical fitness and healthy living.

The gym has made a huge difference to the school community; not only in the way pupils approach their sports, but in all aspects of their education

The facility also forms part of the schools co-curricular offering, with a specialist gym club running four times per week.

Director of sport Ali Halls said: The gym has made a huge difference to the school community; not only in the way pupils approach their sports, but in all aspects of their education.

Starting a new fitness journey can be hard, but we believe that with time and dedication our pupils can feel comfortable in a gym surrounding. This is particularly important, especially for those children passionate about sport and/or interested in a sporting career.

Headmaster Justin Chippendale added: With our own version of the Park Run, the Kings Loop and the recent addition of this excellent equipment, I love the fact that increasingly our children talk about healthy lifestyle and regular exercise as if it were just an assumed part of their routine.

The uplift from a strong base in enthusiasm and the benefits it brings have created a halo effect in many other areas, too.

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King's Hall expands gym to encourage healthy living - Independent Education Today

Healthy lifestyle reduces risk of disease, mortality – Newsd.in

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New York: The longer you lead a healthy lifestyle during midlife, the less likely you are to develop certain diseases in later life, according to a new study.

The more time a person doesnt smoke, eats healthy, exercises regularly, maintains healthy blood pressure, blood sugar and cholesterol levels and maintains a normal weight, the less likely they are to develop diseases such as hypertension, diabetes, chronic kidney disease and cardiovascular disease or to die during early adulthood, the research added.

Our results indicate that living a longer period of time in adulthood with better cardiovascular health may be potentially beneficial, regardless of age, said study author Vanessa Xanthakis from Boston University in the US.

Overall, our findings underscore the importance of promoting healthy behaviours throughout the life-course, Xanthakis added.

While unhealthy lifestyle behaviours are associated with higher risks for certain diseases and death, the association of the duration in which people maintain a healthy lifestyle with the risk of disease and death had not yet been studied.

For the findings, published in the JAMA Cardiology, researchers from Boston University School of Medicine observed participants for approximately 16 years and assessed the development of disease or death.

They found that for each five-year period that participants had intermediate or ideal cardiovascular health, they were 33 per cent less likely to develop hypertension, approximately 25 per cent less likely to develop diabetes, chronic kidney disease and cardiovascular disease, and 14 per cent less likely to die compared to individuals in poor cardiovascular health.

According to the researchers, this study will help people understand the importance of achieving ideal cardiovascular health early in life and motivate them to maintain a healthy lifestyle.

On the community-level, this will overall help reduce morbidity and mortality associated with diseases such as hypertension, diabetes, chronic kidney disease and death during late adulthood, they wrote.

IANS

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Healthy lifestyle reduces risk of disease, mortality - Newsd.in

Mississauga Leads GTA with a Comprehensive Healthy Food and Beverage Policy – City of Mississauga

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Residents visiting community centres for a fitness class or going to an arena to watch their kids play hockey will now have healthier snack and drink options. The City is implementing a new Healthy Food and Beverage Policy for Recreation facilities starting September 1, 2020.

Mississaugas new healthy food and beverage policy is the strongest stance taken by any municipality in the Greater Toronto Area (GTA), said Mayor Bonnie Crombie. We worked closely with Peel Public Health with a goal of providing better food and beverage offerings that are in line with the Regions Nutrition Standards. With obesity and diabetes on the rise in our community, this is one way our City can be part of the solution. Health is at the centre of active, thriving and prosperous cities.

The new policy applies to vending machines and concession stands in all recreation facilities including arenas, activity centres, community centres, golf courses, marinas, outdoor pools, recreation centres and C Cafe, located in the Civic Centre. The policy excludes banquet services, the Paramount Fine Foods Centre and the Living Arts Centre.

Our new policy supports the Citys 2019 Future Directions Recreation Master Plan recommendation related to providing a wider range of healthy food offerings at recreation facilities, said Shari Lichterman, Director of Recreation. We are seeing a shift in consumer demands for more nutritious food and beverages and with our recreation facilities hosting more than 12 million visitors annually, this policy will have a significant impact in contributing to healthy living for our residents.

Lichterman added, There are a number of recreation facilities that are close to schools. Fifteen of 19 community centres, arenas or activity centres are within 500 metres of schools. Having a policy that is supportive of the Ministry of Educations School Food and Beverage Policy is critical to promoting a healthy lifestyle for students.

The policy will be implemented in two phases:

Phase 1 Beginning September 1, 2020

Phase 2 Beginning May 1, 2021

Upcoming beverage and vending purchasing agreements will comply with these nutrition guidelines. They will also be used as an opportunity to address priorities in the Citys Climate Change Action Plan. Specifically, vendors will be required to eliminate single-use plastics in their food and beverage packaging, in addition to other sustainability factors.

The Citys Healthy Food and Beverage Policy is set to go to Council for final approval on March 18.

Background:In August 2019, City staff worked with Peel Public Health to complete nutritional assessments of vending and concession services at city recreation facilities. The results were compared with the Regions Nutrition Standards which provided a baseline to measure future results. The assessment found beverage and food offerings needed to be improved to fully meet the Regions nutrition standards. The City also reviewed other provinces and municipalities who have recently developed healthy food and beverage guidelines, action plans, strategies and policies.

Media Contact:Kimberly HicksSenior Communications AdvisorCity of Mississauga905-615-3200 ext. 5232kimberly.hicks@mississauga.caTTY: 905-896-5151

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Mississauga Leads GTA with a Comprehensive Healthy Food and Beverage Policy - City of Mississauga

Eating meat is inhumane, bad for the environment, and harmful to my health. I still can’t give it up. – Business Insider Australia

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Welcome to First Off, Insiders new essay series. Were asking writers to reflect on the firsts, both big and small, in their lives. From their first child to their first grown-up purchase to their first act of rebellion, we want to know how these experiences shaped them.

For our second essay, Sarah Miller writes about how a bad date and a juicy steak ruined all her efforts to give up meat for good.

I was in my late 20s the first time I became a vegetarian. This was the 90s, and I was a Park Slope-living, Chardonnay-drinking, early Brazilian wax-adopting freelance writer who still hung out with all my best friends from college.

I was about two steps to the left of basic, and one of those steps was Jivamukti Yoga, my cramped and unfussy studio that smelled like an old pair of tights. I went almost every day.

I was both intimidated by and girlishly obsessed with the studios lithe, graceful, and terrifying cofounder, Sharon Life. She used to give talks before practice about how yoga applied to life. These talks, like yoga itself, were a stunning mix of profound and ridiculous, and I always listened intently. A week or so before Thanksgiving, Sharon told us how terrible it was to eat animals.

When you eat animals, she explained, you eat the fear that animal felt when it died. That fear goes into your own body and sets up shop in your very cells. Oh boy, I thought. I do not like the sound of that. Im never eating meat again.

On the way home I probably ate a gyro or a piece of pepperoni pizza. Or maybe I ate it the next day. Still, Sharons talk freaked me out. Do you think you can eat fear? I asked anyone who I thought might actually give this question serious thought. Most people thought you could not.

At Thanksgiving dinner, where I ate turkey like everyone else, my friend Melissas cousin Serena confirmed that, yes, it was true: you ate an animals fear when you ate its flesh. Was Serena a vegan? She was. (She still is.) She could also pull off complicated yoga poses unassisted, so I thought she might be right.

That might have been the end of it, but a few nights later, I passed by an overflowing garbage can. It was home to many disgusting things bags of dog shit, napkins smeared with blood and mustard, an answering machine with its own exposed, multi-coloured guts.

But its most prominent resident was an enormous turkey carcass. The ribcage hung with leftover bits lacy, intricate, disgusting. I couldnt stop looking at it. I couldnt even move. The full horror of what meat was everything Sharon Life had said about it, what other vegetarians I knew had said, reservations I had about eating it hit me all at once. I thought of the turkey alive, walking, looking around, doing whatever it was turkeys do. Then I thought of it dying, being dead, its flesh being eaten and washed down with beer, wine, Coca-Cola, Crystal Light.

I boarded the F train in a daze of horror, repulsion, and shame. I could not believe that I ate meat, that I had been eating it my whole life, that my body was made out of fowl and fish and fauna, and, of course, fear. I was horrified. Meat, I said to myself, I renounce you forever.

I went to brunch with my friends and I told all my friends I was a vegetarian now. Melissa, who was brassy and contrarian, told me I wouldnt stick with it. No, I swear, I said. The turkey carcass I saw it was life-changingly disgusting.

All meat is disgusting, Melissa said. It doesnt prevent people from eating it. She told me a story about how her husband was a vegetarian for 20 years. One night he went to a party and smelled sausages and ate seven of them and never looked back.

I thought to myself that perhaps Ben did not have a lot of a lot of fortitude, and how I was not going to be like Ben.

It did not occur to me to give up dairy this was the 90s, and being a vegan was considered radical. I tried to engage with people in what I told myself was a tone of innocent curiosity. In reality, my questions were obnoxious.

I was just wondering does it bother you that animals live terrible lives before theyre killed? Do you ever think about the fact that it was painful to be slaughtered, and no judgment here while youre chewing, do you ever think, This used to be someones leg?

The following fall, I went out to dinner with a guy I met at a coffee shop. We were sitting in a nice restaurant and I thought to myself, I am so bored, we have no chemistry. And then a waiter passed by bearing a platter of sliced grilled steak. It looked so good. It looked so much more interesting than the conversation I was trying to have. So I ordered a steak, and just like that, I was no longer a vegetarian.

One problem was the fading importance of the feelings that made me decide to stop eating meat. I thought the repulsion Id felt upon seeing the turkey carcass would always feel as visceral as it did in the moment. I imagined that the magic I saw in the chain of events that came beforehand Sharons talk, the way I only half took it in at the time, the way the rotting garbage heap drove home the point for me, my vegetarianism as yogic destiny would always feel that magical.

I never cut ahead to the part of the story where the initial motivations were no longer strong and there was meat everywhere and I wanted to eat it. I was so sure my smelling-the-sausage-moment would never come that I hadnt planned for it.

Years passed. I moved to California. I continued to eat meat while thinking about not eating it. In the back of my mind, I knew some charismatic megafauna would come along and spur me to renounce meat again. I did not imagine that it would be a male writer from Brooklyn, who, years later, was mocked for writing ridiculous emails to Natalie Portman.

Earlier, my concerns lay with the poor animals and how they lived and died. This time, I worried that livestock and poultry were pumped full of unhealthy chemicals and antibiotics. Worse yet, the environment the entire plant and animal kingdom was under grave threat from the massive resource drain and pollution from factory farming.

This was far more upsetting than the post-Thanksgiving carcass, but as I knew, shock and outrage diminish over time. I needed a sound strategy for getting me through the tough and not-so-tough moments when meat enticed me, and that initial buzz of pure resolve was nowhere to be found.

I took a photo of a page from Jonathan Safran Foers book Eating Animals that contained a graphic description of factory farming and made it the display on my phone. I doubled down on asking people obnoxious questions in the same manner as before, except now they were more like: This is neither here nor there, but do you know how many gallons of water went into making that sandwich? or What images pop into your mind when you hear the words deforested for ranching?

Can anyone guess what happened next? If you think I stayed a vegetarian for the rest of my life, raise your hand. If you think I started telling myself it was fine to eat meat that came from local farms and then gradually started eating meat from any old place, raise your hand, and then give yourself a gold star for being correct.

It is now 2020. There are few defensible reasons to eat meat or fish. Factory farming is abundantly harmful for the animals it slaughters. Eating vegetables is easier for me than many people. The meat industry is on par with the oil and gas sectors when it comes to environmental damage.

I know all this stuff. Why dont I quit meat?

What kind of person doesnt eat meat for the better part of a year and then eats a steak because theyre bored? I will never forget what my mind did when that beautiful steak went flying past me. I thought, Wow, and then I thought, I could just eat that. There is nothing stopping me but me.

My relationship to meat is a reminder of my general hypocrisy: how there are so many things that I believe in theoretically and do nothing about. Its also a reminder that I have a tendency to put my pleasure above my beliefs.

I would love to see the commercial farming industry dismantled. I would even be happy to participate in that dismantling. But as long as meat appears in front of me and I can afford it, I will eat it.

Im willing to fail at being a vegetarian again. Im also willing to succeed, but, Im sorry to say, not in a position to expect it.

Sarah Miller has written for The Cut, the Outline, and Popula.

Read more:

What eating too much meat can do to your body, from dehydration to the meat sweats

Why vegans and meat-eaters cant stop trolling each other

Germanys considering a new tax on meat but it might not be a model for Democrats who want Americans to eat fewer hamburgers

15 easy things you can do to help the Earth

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Eating meat is inhumane, bad for the environment, and harmful to my health. I still can't give it up. - Business Insider Australia

Healthy Living Expo returns this Saturday – Huron Daily Tribune

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Event will be put on by Huron Daily Tribune, held at Laker High School

ByRobert Creenan, robert.creenan@hearst.com

Mike McCue, of Caseville, fist bumps the Dairy Zone cow at last year's Healthy Living Expo. (File art/Paul Adams)

Mike McCue, of Caseville, fist bumps the Dairy Zone cow at last year's Healthy Living Expo. (File art/Paul Adams)

Mike McCue, of Caseville, fist bumps the Dairy Zone cow at last year's Healthy Living Expo. (File art/Paul Adams)

Mike McCue, of Caseville, fist bumps the Dairy Zone cow at last year's Healthy Living Expo. (File art/Paul Adams)

Healthy Living Expo returns this Saturday

PIGEON The Huron Daily Tribune will put on its second annual Healthy Living Expo from 10 a.m. to 2 p.m. on March 14 at Laker High School, promising an all-ages event to educate people about a healthy lifestyle.

Huron Daily Tribune Advertising Director Renee Willis said they are working to make this expo more interactive this year.

We want to make it even more fun, more interactive in having people learn more about healthy living to enjoy a healthy life, Willis said. "It's fun for all ages."

A number of health vendors will be on hand, and cooking demonstrations will be offer different ways to cook food. kids can go around the Kids Zone, which will contain inflatables and other activities. Adults adults can go into a shopping area with more vendors selling products, like homemade soaps and Pampered Chef Tupperware.

There will be a Dairy Zone sponsored by Zwemmer Farms with dairy information and a model cow that attendees can milk. There will also be healthy smoothies available for 50 cents.

The Michigan State Police Caro Post will be on hand with its Fatal Vision Pedal Carts for demonstrations throughout the day to offer youth the opportunity to experience the dangers of operating a vehicle while impaired.

Healthy food will be available for purchase courtesy of Laker Food Services. Proceeds will go to local food pantries.

There will also be three education sessions.

At 11 a.m., Shar Mohr from Green Girl Welless and Holistic Health will hold a class.

At noon, Gail Schember from Pampered Chef will be on hand to demonstrate some healthy recipes.

At 1 p.m., Cinamon Marker, the head of the food program at Laker Schools will provide some health cooking options.

About 350 people attended the Healthy Living Expo last year with 50 vendors taking part.

Free tote bags will be given out to the first 300 attendees.

Any vendor is welcome to participate if they have something that people will enjoy.

For more information about the Healthy Living Expo, contact Willis at 989-269-6461 ext. 126 or at rgolder@hearstnp.com.

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Healthy Living Expo returns this Saturday - Huron Daily Tribune

CAL Care Week promotes healthy living – MSUToday

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A week-long event focusing on selfcare and community is coming to Michigan State March 16-20.

College of Arts and Letters Care Week features new adventures every day, with each one highlighting positive thinking and caring for others.

The event was created by two fellows in the Graduate School Leadership Development Fellowship, Cameron Chase and Rachel Robinson. Chase and Robinson are both students and instructors in the College of Arts and Letters, and the two joined forces to complete a project to create a positive change within their college.

Our aim is to help educate or remind students on how they can take good care of themselves as well as how they can be positive contributors to their fellow Spartans, Chase said.

With Chases interests in mental health and Robinsons in wellness, CAL Care Week is a joint effort to support a stronger and healthier campus.

MSU has been through a good deal of emotional challenges in the last few years, Chase said. Its so important that there is someone expressing how much everyone in the MSU community matters. Now seems like the right moment to propel a message of care around the entire campus, reminding everyone they are appropriate, they are valued, they matter.

Big dreams drove the vision of the event. Chase and Robinson were inspired by a similar initiative held at University of California Santa Cruz.

It was massive, Chase said. There were probably 10-15 events happening each day. And so, we got really excited, saying we want that.

From there, they adjusted their vision to fit their budget.

Once we knew what we wanted to do, the most difficult thing was How do we pare this down to something that theoretically, if needed, two people could do themselves, Chase said.

Despite the smaller budget, the two fit an array of low-cost, high-impact activities in Care Week allwith the goal of dispelling stigmas against mental health and making attendees feel good about themselves and inspired to care for others.

These activities promote positivity, self-awareness and connectivity. They include self-help lectures, hanging the CAL Care Week banner, a banner sporting a positive self-affirmation statement, on the bridge near the auditorium, painting The Rock, writing workshops and a yoga session.

Chase hopes Care Week will grow to encompass all colleges and become an annual, university-wide event.

My hope is that its something where the torch will be passed on, he said. We would love for it to grow into an initiative, where its not just two people doing it.

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CAL Care Week promotes healthy living - MSUToday

Adventist Church in Northern Nigeria Expands Its Healthy Living Outreach – Adventist Review

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March 5, 2020

By: Ezinwa Alozie, Northern Nigeria Union Conference, and Adventist Review

According to Seventh-day Adventist mission experts, the Northern Nigeria church region is part of the 10/40 Window, an area with much of the worlds population but very few Christians. A region like this requires a special approach, which includes medical missionary work, usually defined as the right arm of the gospel.

To set a plan in motion, more than 100 delegates from the Northern Nigeria Union Conference (NNUC) attended their first health summit, in collaboration with Adventist Possibilities Ministries, in Abuja, Nigeria, from January 29 to February 2, 2020.

In his welcome address, NNUC executive secretary Istifanus Ishaya, representing union president Harry Yohanna, reminded the delegates of the urgent need to create a paradigm shift that will stimulate a positive attitude for healthy living among church members and other people in the region.

The Northern Nigeria geographical region looks to our denominations medical mission to provide to the average person faith-based awareness, re-orientation, and total education on how to live healthy, live spiritually, and [enjoy] a high-quality life, Ishaya read.

WAD health ministries director Andre Ndaa stressed the importance of wholistic health, wholeness, and mission, urging delegates to do their best for the benefit of Gods church in Northern Nigeria.

Our health message should be comprehensive, taking into account all the dimensions of a human being, Ndaa said. We are given health to promote the mission of the church. God invited us to go and preach as well as heal.

Ndaa said that it was good for them to remind church people and leaders that there is no mission if they only preach without healing. It is the reason, he said, that the health that we need and promote should prompt us to be physically fit to serve other people.

Both NNUC health ministries director Chikwe Amaike and possibilities ministries coordinator Ibrahim Maigadi reminded listeners that the events goal was to train health workers, leaders, and church members to live a healthy lifestyle, to eat well, and practice Adventist health beliefs in a way that will help everyone to support the gospel ministry. A healthy lifestyle keeps the brain and body in harmony, they emphasized.

The event lasted for five days and included presentations on spirituality and health, the problem with opioids, mental health, nutrition and brain health, the importance of physical exercise, and living with purpose, among others.

Many delegates said they enjoyed the presentation and pledged to support Adventist outreach efforts through health in the area. One of them was Laraba Oka, who said she felt she is now ready to impact her hometown with some of the tools she acquired at the event.

It has been a great privilege and opportunity. I intend to go back to my locality to begin to introduce a healthy lifestyle and living to my neighbors, my friends, and colleagues in my office, Oka said. In my church, I intend to do some counseling.

Oka added that since she works with children, she feels duty-bound to introduce some of the healthy lifestyles of eating and drinking and encourage parents during Parent-Teacher Association meetings to help the children eat and drink right and sleep enough.

By doing this, a school can become very meaningful, Oka said. And who knows? Children could even become healthy lifestyle tutors in the future.

The original story was posted on the West-Central Africa Division news site.

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Adventist Church in Northern Nigeria Expands Its Healthy Living Outreach - Adventist Review

Former soccer player promotes healthy living – HeraldLIVE

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Forced into retirement by a sports injury, former professional soccer player Mzoli Foster from Khayamnandi in Despatch is urging residents to adopt a healthier lifestyle after his weight gain left him wheezing and wishing to regain his former fitness..

Foster, 39, has played centre back for Bay United Football Club, Maritzburg United, UPE school of excellence and Tornado FC, but a groin injury forced him to retire in 2011.

I realised I had picked up weight. One day [in 2018] while I was walking, I suffered from shortness of breath, I started sweating and when I went to the doctor I was told I had high blood pressure, he said.

I was concerned about my health, then I noticed people in Khayamnandi didnt have a gym.

I started a gym called Husts gym with my girlfriend Nombuzo Booysen, because we observed that our community was struck by poverty and the elderly were alcoholics.

According to Foster, the gym has 52 people since its establishment two years ago who came for aerobic and Tae Bo classes on Friday evening from 5pm to 6pm, with classes on Saturday from 7am to 8am.

We have our classes at Nomathamsanqa Primary School premises.

We are currently registering the gym as a non-profit organisation with the department of social development, Foster said.

Booysen said there were people in their fifties and sixties who joined their classes and they hoped to inspire people to work together to find solutions to their health problems instead of complaining.

I started training because I had gained weight, my clothes started getting tight.

I wanted to live a healthier lifestyle, and I did not want to reach a stage where I could get sicknesses related to being overweight, Booysen said.

Mthuthuzeli Calata, 55, said he decided to join the local gym to inspire older people in the community to stop alcohol abuse and live a healthier lifestyle. .

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Former soccer player promotes healthy living - HeraldLIVE

An honest conversation on veganism with Heather Mills – New Food

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In light of her upcoming contributions to Food Integrity 2020, Heather Mills, Owner of VBites Group, discusses all things vegan with New Foods Sam Mehmet.

After losing my leg in 1993, I was told I had to go vegan, Heather Mills, Founder and Owner of vegan brand, VBites, revealed.At the time, veganism was virtually unheard of, most people could not even comprehend the concept or its reasonings, Mills toldNew Food.

The advice to go vegan was given to Mills as a way to help heal the infection in her leg created by a road traffic amputation. Theres always an extreme reason for going vegan; its usually for health, animals or the planet. For me, it was health initially, she said. Back then I didnt know anything about animal cruelty or the environmental problems, I just thought, well, Ill try anything to improve my health. My diet started to include things like raw wheatgrass, ingredients that were entirely new to my palette, and within two weeks, my leg had healed.

After deciding to remain a vegan, Mills described becoming more and more frustrated with the lack of choice available on the market. She decided to take things into her own hands, going onto study food science and eventually replicating meat products such as burgers and hotdogs using plant-based ingredients.

Mills had 130 recipes by the end and started to approach large-scale companies around the world in an attempt to demonstrate that she could replicate their products without even thinking about animals.

Now its proving to be big business, the big players all want to step in and take a piece of the vegan pie

In early 2000, she toldNew Foodthat she almost came to an agreement with McDonalds but was informed the move to plant-based was too early. It was this that inspired her to open her own cafes, start producing products herself and invest in a factory.

I began producing vegan fish steaks, vegan duck, chorizo, different cheeses and so on. I knew that the meat and dairy industry would be against my developments because of the misinformation about meat and dairy alternatives, but I continued my journey, she said. I started exploring microprotein isolates from algae, mushroom protein isolates, oat protein isolates and so on.

I decided I had to go big or go home; I knew that the conglomerates would finally wake up to the plant-based movement. I was also sure that they would not invest quickly enough to have plant-based only facilities.

Mills went on to purchase a number of factories from the likes of Walkers/Pepsi-Cola and Coty. Today she has four different factories, one of which is an allergen-free environment to ensure no cross-contamination.

Theres always an extreme reason for going vegan; its usually for health, animals or the planet. For me, it was health initially.

Our facilities have always been 100 percent plant-based, but unfortunately not everyone that goes into vegan manufacturing actually cares about being vegan for the right reasons. Theyre just looking at it as profit, Mills contended.

In my opinion, the only reason for the plant-based boom is money.Now its proving to be big business, the big players all want to step in and take a piece of the vegan pie. Some of them have left it a bit late, and we have had to help out.

Although industry is witnessing a plant-based market boom, Mills said the vegan uptake is still not high enough. She vented her frustration over those who say I cant go vegan because it is now easy due to the now diverse range of great products available, such as the likes of VBites.

Mills also voiced her pride over VBites focus on attaining local procurement. We want to make each country sufficient on the plants that they have within their own countries, she said, and for those without plants, we have developed algae that we can make into supplements and then the biomass into products. The protein isolate will become the future of all plant-based product because you dont need to procure internationally. You can grow it anywhere, in any country.

Every two and a half tonnes of algae grown depletes CO2 by one and a half tonnes, Mills explained, and it is said to use just a tiny quantity of water, which is also recycled.

If everyone ate algae, it would take three years for world starvation to be eliminated, she continued. The answers are there, its just the greed of the big corporations that dont want to give simple solutions that is causing delay. They want to control the market.

She continued, We have been duped for so long with milk, being told its good for us and full of calcium, but we havent been told its full of antibiotics. We havent been told it depletes more calcium from our bones than we actually have, which is why countries that do not drink milk do not have the same osteoporosis and brittle bone problems we have in the UK.

If everyone ate algae, it would take three years for world starvation to be eliminate.

To normalise veganism, Mills states that stakeholders at every level must collaborate. It is about education and sharing knowledge and experience. The people that annoy me the most are the hierarchy vegans, who basically were not vegan but suddenly discovered veganism as a trend and are now judgemental and critical to the people that havent yet educated themselves, for one reason or another. Life is not just about being vegan, unfortunately.

We can educate people by holding their hand, and not slapping them in the face for doing the wrong thing.

If people are actively researching how to move to plant-based alternatives in a way that is best suited to them to stick to it as an individual, any changes are better than none and are making a huge difference to the animals, the environment, and to everything else. While consumers can educate themselves and their peers, Mills explained that the entire industry supply chain also has a responsibility to ensure that every step of a food products journey is completed in a way that is as optimal to the environment as possible. Its got to start from the origin supply chain into manufacturing, and then into the supermarket, she said. The supermarkets squeeze the farmers and the manufacturers so much that they are the only one stopping everything from being plastic free. All the technology is there, all the machinery is there; the consumer can still get food for a good price and the ethical ones are willing to pay a few pennies more. But right now, the pressure is all on farmers, manufacturers and consumers. The supermarkets are the ones making the humongous margins, while they shout out we plan to go plastic free by 2030, she contended.

Supermarkets squeeze the farmers and the manufacturers so much that they are the only one stopping everything from being plastic free

I have seen so many companies go under recently because of statements like that and then others that are new and excited to be working with a big supermarket then that supermarket dumps them. I have saved about five families through some horrific treatment of certain stores, where they had been supplying supermarkets for 10 years and then they just de-listed them with two weeks notice.

Mills believes veganism to have a prosperous future ahead and predicts ingredient innovation goes hand-in-hand with this increased uptake.

It will move in this order: soy first, pea protein second, and then coconut..It will then move forward with more advanced technology into mushroom based products, then oat-based and finally algae.

Mills was optimistic of algaes future, envisaging it to be the next big thing. Its literally the most ethical, sustainable and incredible product that we can use to make meat, fish and dairy alternatives. I am positive we are going to see much more of algae and very soon.

Heather Mills is the Founder of the plant based ethical Vegan food company VBites. She has encountered an unusual life of extraordinary circumstances. In 1993 Heather suffered the loss of her left leg below the knee due to an accident. To save her amputated leg from constant infection she went on a plant-based diet and subsequently created the pioneering international plant based ethical Vegan food company, VBites, which now exports to 24 countries, offers 130 plant-based products and has won 80 awards.

Heather will be speaking on day two (19 March) of Food Integrity about ethics and sustainability. To find out more about Heathers contributions, and to view the full agenda for the event, click here.

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An honest conversation on veganism with Heather Mills - New Food

What Meat Eaters Have to Say About Veganism (You May Be Surprised!) – The National Interest

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Most people in the UK are committed meat eaters but for how long? My new research into the views of meat eaters found that most respondents viewed veganism as ethical in principle and good for the environment.

It seems that practical matters of taste, price, and convenience are the main barriers preventing more people from adopting veganism not disagreement with the fundamental idea. This could have major implications for the future of the food industry as meat alternatives become tastier, cheaper and more widely available.

My survey of 1,000 UK adult men and women found that 73% of those surveyed considered veganism to be ethical, while 70% said it was good for the environment. But 61% said adopting a vegan diet was not enjoyable, 77% said it was inconvenient, and 83% said it was not easy.

Other possible barriers such as health concerns and social stigma seemed not to be as important, with 60% considering veganism to be socially acceptable, and over half saying it was healthy.

The idea that most meat eaters agree with the principles of veganism might seem surprising to some. But other research has led to similar conclusions. One study for example, found that almost half of Americans supported a ban on slaughterhouses.

The prevalence of taste, price, and convenience as barriers to change also mirrors previous findings. One British survey found that the most common reason by far people gave for not being vegetarian is simply: I like the taste of meat too much. The second and third most common reasons related to the high cost of meat substitutes and struggling for meal ideas.

These findings present climate and animal advocates with an interesting challenge. People are largely aware that there are good reasons to cut down their animal product consumption, but they are mostly not willing to bear the personal cost of doing so.

Food motivation

Decades of food behaviour research has shown us that price, taste and convenience are the three major factors driving food choices. For most people, ethics and environmental impact simply do not enter into it.

Experimental research has also shown that the act of eating meat can alter peoples views of the morality of eating animals. One study asked participants to rate their moral concern for cows. Before answering, participants were given either nuts or beef jerky to snack on.

The researchers found that eating beef jerky actually caused participants to care less about cows. People seem not to be choosing to eat meat because they think there are good reasons to do so they are choosing to think there are good reasons because they eat meat.

In this way, the default widespread (and, lets be honest, enjoyable) behaviour of meat eating can be a barrier to clear reasoning about our food systems. How can we be expected to discuss this honestly when we have such a strong interest in reaching the conclusion that eating meat is okay?

Fortunately, things are changing. The range, quality, and affordability of vegan options has exploded. My survey was conducted in September 2018, a few months before the tremendously successful release of Greggs vegan sausage roll.

Since then, we have seen an avalanche of high-quality affordable vegan options released in the British supermarkets, restaurants and even fast food outlets. These allow meat eaters to easily replace animal products one meal at a time. When Subway offers a version of its meatball marinara that is compatible with your views on ethics and the environment, why would you choose the one made from an animal if the alternative tastes the same?

The widespread availability of these options means that the growing number of vegans, vegetarians and flexitarians in the UK have more choice than ever. Not only will this entice more people to try vegan options, but it will make it far easier for aspiring vegetarians and vegans to stick to their diets.

With consumer choice comes producer competition, and here we will see the magic of the market. If you think those looking to cut down their meat consumption are spoilt for choice in 2020, just wait to see the effect of these food giants racing to make their vegan offerings better and cheaper as they compete for a rapidly growing customer segment.

We may be about to witness an explosion in research to perfect plant-based meat analogues. Meanwhile, the development of real animal meat grown from stem cells without the animals is gaining pace.

Cheaper and tastier

While these replacements get tastier, more nutritious and cheaper over the next ten years, meat from animals will largely stay the same. It is no wonder the animal farming industry is nervous. Demand for meat and dairy is falling drastically while the market for alternatives has skyrocketed.

In the US, two major dairy producers have filed for bankruptcy in recent months, while a recent report estimated that the meat and dairy industries will collapse in the next decade.

This leaves the average meat eater with a dilemma. Most agree with the reasons for being vegan but object to the price, taste, and convenience of the alternatives.

As these alternatives get cheaper, better and more widespread, meat eaters will have to ask themselves just how good the alternatives need to be before they decide to consume in line with their values. Being one of the last people to pay for needless animal slaughter because the alternative was only pretty good will not be a good look in the near future.

Chris Bryant, PhD Candidate, University of Bath

This article is republished from The Conversation under a Creative Commons license.

Image: Reuters.

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What Meat Eaters Have to Say About Veganism (You May Be Surprised!) - The National Interest

Three ways to survive as a vegan at UMass – Amherst Wire

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Being a vegan college student is easier than you think.

AMHERST Being a vegan or a vegetarian is often thought of as too difficult a lifestyle to live out in college. Dining halls typically cater to people who eat animal products, buying groceries can get expensive, and going out to eat with friends can get tricky if you dont know what youre doing.

Luckily, this is the University of Massachusetts Amherst, land of number one dining, and there are plenty of ways to keep to a low budget while buying groceries, not to mention, Amherst has a ton of vegan friendly places to eat.

1. Dining Halls

Ive been a vegan for four years now, and Ive only gotten better at it with time. Truthfully, at first I had no idea what I was doing, but by the time I had read a few articles and a book or two, the whole lifestyle had fallen into place. Although I didnt choose UMass because of its famous dining halls, its been convenient for me nonetheless because they do a great job labeling their food and having vegan options.

Personally, I think Franklin Dining Commons has the best vegan section on campus out of all the other dining halls. Almost every time I go to Frank, their vegetarian/vegan line is all vegan whereas at the other dining halls you have to double check and make sure what youre getting is what you want. Typically Ive found that their options are more appealing too, rather than steamed vegetables or salads most days.

But if were talking pizza, Worcester Dining Commons is the place to go. Hands down, they have the best vegan pizza Ive ever had, and its even better when they put all those veggies on it!

At Blue Wall there are several different meals you can get as a vegan, but the tofu pho from Star Ginger is definitely my favorite. I love their vegetarian broth, which is actually vegan, because its salty and adds a lot of flavor to the meal. Coming in at number two would be the pre-packaged meals at Harvest. Whether its the dumplings, pesto risotto or one of the pastas like the pad thai, these little meals are easy to grab on the go, fill you up and taste amazing!

2. Grocery Shopping

I live in the North Apartments on campus and am lucky enough to have a decent size kitchen that I love to use. However, one of the arguments I hear against veganism in college is that buying vegan food is expensive. Im here to say, thats not really true.

Yes, buying vegan food can get expensive if youre buying Beyond Burgers or sausages everytime you go grocery shopping. It can even get expensive if youre buying any of the bigger brand names, like JUST Egg or Daiya. Even though I really like the Beyond Burger, JUST Egg, and Daiyas vegan cheeses, I dont buy them everytime I go food shopping because I see them as more of a treat yourself kind of thing. Plus, theyre not all that healthy.

I typically buy produce from Trader Joes. If you havent been enlightened to the establishment that is Trader Joes, youre missing out. I think that Trader Joes is the best place to get groceries in the Amherst area because its way more affordable than any other grocery store Ive been to. Plus, they have a lot of their own cool little vegan snacks (my mom always gets me the Trader Joes soft-baked snickerdoodle cookies when I come home). This time of year, fruit can get very expensive even at Trader Joes, so I do my best to look for good sales and stay away from fruit such as raspberries, which are overpriced at the moment.

I always make sure to have a package of tofu or seitan in my fridge along with some lentils in the cabinet. As long as you have good spices to cook with, youre looking at a good meal. If you dont know any good vegan recipes, check out Pinterestthey have a solution for everything. Vegan pancakes? Covered. Vegan stir-fry? Covered. Vegan buffalo wings? You guessed it, covered.

3. Where to Eat Out

When you and your friends wake up on that dreary Sunday morning and everyone wants to go out to breakfast, I suggest you either go to the Lone Wolf in Amherst center, or Cushman Cafe in Amherst. Both places have an additional vegan menu, and some of the best breakfast food ever. At the Lone Wolf they have everything between vegan omelettes and a tasty french toast. My favorite sandwich to get at Cushman Cafe is the Primrose, described on their menu as; On a Roll- Fakin bacon w/hash brown patty, pepper-jack cheese, tomato and spinach on a roll.

For lunch and dinner, Ive found Pulse Cafe in Hadley to be especially vegan friendly, because theyre plant-based, and delicious. My favorite place to go for sushi with my friends is Ginger Garden in Amherst, where the sweet potato roll and crunchy tofu roll are to die for.

So when it comes down to wondering whether a vegan lifestyle is maintainable in college the answer is yes! Whether you like the dining halls, cooking at home, or going out to eat every now and again, theres always an option at a university like UMass.

Email Elisabeth Morgan at [emailprotected] and follow her on Twitter @lizziewmorgan and on Instagram @elisabethmorgan.

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Three ways to survive as a vegan at UMass - Amherst Wire

Healthy Living: Common antibiotic linked to higher risk of birth defects – Q13 News Seattle

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SEATTLE Some antibiotics commonly prescribed to patients are linked to a higher risk of birth defects, according to a study published in the Medical Journal BMJ.

The antibiotic is used to treat infections and most often prescribed when a patient is allergic to Penicillin.

The study suggests women who were prescribed Macrolides during the first three months of pregnancy had an increased risk of birth defects, compared to those who were prescribed Penicillin.

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Macrolides are a class of antibiotic that includes erythromycin, roxithromycin, azithromycin and clarithromycin.

The study analyzed data from more than 104,600 children born in the UK between 1990 and 2016. Their mothers were either prescribed Penicillin or Macrolides.

The study found that prescribing Macrolides to pregnant women during their first trimester increased the risk of major malformations to 28 of 1,000 births. That is compared to 18 per 1,000 births with Penicillin

Specifically, the risk of cardiac malformations was higher. The study did not find a link between Macrolifes and neurodevelopmental disorders. There was also no associated risk between birth defects and Macrolides prescribed before conception.

An author of the study says based on the findings, pregnant women and their doctors should find an alternative antibiotic depending on the type of infection.

Click here to read the full BMJ study.

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Healthy Living: Common antibiotic linked to higher risk of birth defects - Q13 News Seattle

These 7 books will help you cook your way to better health – Redlands Daily Facts

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By Diana Lamb

Good nutrition is not only about avoiding disease later, but about thriving now. Mark Hyman

Several years ago, Dan Buettner introduced us to the five regions in the world where people lived very long healthy lives in his book, The Blue Zones. These regions are Sardinia, Italy; Ikaria, Greece; Okinawa, Japan; Nicoya Peninsula, Costa Rica and Loma Linda, California. Buettners latest book, The Blue Zones Kitchen, takes us on a culinary journey into the lives and kitchens of seniors who share their wisdom and traditional recipes that have contributed to their longevity. A sampling of these 100 dishes to try are Okinawan Glazed Greens, Tender Bean, Potato and Onion Stew, Longevity Smoothie Bowl, Black-Eyed Pea Salad with Mint and Onions, One-Pot Lasagna Soup and Chinese Five-Spice Banana Ice Cream with Roasted Pineapple.

In his previous book, Food: What the Heck Should I Eat? Mark Hyman outlined what he believes are the foundations of a healthy diet. He advocates for a plan rich in plant foods, limited grains and dairy, free of refined sugars, fruit in moderation, clean sources of protein and healthy fats. Now, his follow-up book, Food: What the Heck Should I Cook? helps us put this diet into practice with 100 nutrient-rich, whole-food recipes. Here is a sampling of whats in store: Golden Cauliflower Caesar Salad, Seared Scallops with Avocado-Yuzu Sauce, Poached-Egg Power Bowl, Peppered Steaks with Roasted Oyster Mushrooms and Orange-Blackberry Almond Scones. Nutritional Analysis information for each recipe is located toward the back of the book.

Parties and celebrations are some of the sweet joys in life. Laughter, fun, happy conversation and food all contribute to a memorable occasion. However, sometimes party fare can present dietary challenges to both guests and hosts. Author and co-creator of the Whole30, Melissa Hartwig Urban understands this and shares 150 party-worthy recipes in her latest book, The Whole30 Friends and Family. These dishes are free of added sugars, alcohol, grains, legumes and dairy. So whats left? To start, try some Bacon-Wrapped Turkey Jalapeo Poppers, Warm Spiced Olives, BLT Potato Skins and Smoky Roasted Cauliflower-Garlic Dip. Also, Grilled Steak and Peach Salad, Sonoma Chicken Salad, Pork Chili Verde, and Pia Colada Coleslaw. Desserts are fruit-based like Berry-Coconut Cream Shots and Citrusy Watermelon Strawberry Shortcakes. No matter if you are hosting a backyard barbecue, a family brunch or bringing a dish to a baby shower or office potluck, you can relax because these recipes are both healthy and tasty.

If the above books have whetted your appetite for healthy living, you may also want to check out these new titles, too. Fix It with Food by Michael Symon, Ketofast by Joseph Mercola, Michael Gregors How Not to Diet and The Collagen Diet by Josh Axe. Heres to your health!

Diana Lamb is a library specialist at A.K. Smiley Public Library. The library is at 125 W. Vine St., Redlands. Hours vary. Information:akspl.org.

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These 7 books will help you cook your way to better health - Redlands Daily Facts

Creative Wellness: Three Decades of Commitment to Healthy Living – eastlansinginfo.org

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Irene Savoyat (left) and Chris Reay, co-directors of Creative Wellness.(Photos courtesy of Creative Wellness)

The world of alternative medicine, holistic healing, acupuncture, and even massage therapy has increasingly become more mainstream over the past few years. Local wellness center, Creative Wellness staff and founders know firsthand just how transformative these types of medicine can be. The business has been a mainstay in the East Lansing area for almost three decades. Creative Wellness (2045 Asher Court, East Lansing) is celebrating its 30th anniversary, having first opened its doors for business on April 2, 1990.

The business was originally housed in less than 2,000 square feet, off of Abbot Road, by a team of six founders. Today, it operates with two co-directors, Irene Savoyat and Chris Reay. The pair said the initial mission of the center remains the same: to assist clients in achieving and maintaining ultimate wellness. Creative Wellness aims to build a bridge between conventional treatment and complimentary health services, something they were the first in the area to do. While rooted in massage therapy, the center offers Tai chi classes, meditation, yoga, energy work, baby massage, partner massage, and a variety of self-care classes.

Marketing director Anne Subrizi, said Creative Wellness services include massage, acupuncture, and meditation all methods which work well in conjunction with conventional medicine and treatments. The business goal is to provide an oasis, a respite where people can relax, knowing theyre under the care of skilled professionals.

Currently, they have 47 employees, with a couple dozen of massage therapists, and are continually growing with several massage therapy positions open to qualified applicants. Throughout this growth, Reay has seen an increased level of support from the medical community working hand-in-hand with health care centers and physicians.

Creative Wellness services include massage, acupuncture, and meditation all methods which work well in conjunction with conventional medicine and treatments.

They trust us to provide quality, complimentary care, and to work together with them on their health care, Reay said. We have also seen a great increase in the number of insurance companies who are now covering this care increased number of comprehensive health plans that now cover, in addition to chiropractic, medically necessary massage therapy, as well as acupuncture.

Savoyat said this acceptance by the science and medical communities have opened the floodgate for those looking to increase their wellness. Doctors are now prescribing and referring patients to attend meditation and yoga classes as a means of coordinated care. Creative Wellness has begun receiving referrals from the Veterans Health Administration, offering massage therapy and chiropractic methods to veterans with acute and chronic pain from military service.

The most-used form of alternative medicine that Creative Wellness offers, which many are not aware of is acupuncture in Chinese medicine. This can help alleviate symptoms from gastrointestinal, gynecological, respiratory, circulatory disorders, as well chemotherapy and radiation side effects.

Throughout the 75 different community events Creative Wellness donates gift certificates, or time to including races, wellness days, staff appreciation days, and more, Anne said there is one thing people are most curious about.

When we go out into the community, what people are most interested in talking to us about is acupuncture, Subrizi said. Acupuncture, 30 years ago, but even in the last five to ten years, has become more mainstream. Its another thing in terms of this community, that we offer, but there are not a lot of people here that offer it.

In turn, the East Lansing community has supported Creative Wellness, having awarded Crystal Awards, local best of awards to individual massage therapists, and mentions from Chamber of Commerce as well. Today, the locations 10,000+ square foot space remains rooted in the goal of encouraging patients to become active participants in their individual health journeys.

Currently, the center is in the midst of becoming a partner within the Medicare network. Medicare just announced they are covering acupuncture for low back pain, based on research studies, Reay said. Theres a lot of paperwork and hoops to go through to both qualify, and maintain the relationship with Medicare, but were doing that in order to increase access. That will help our retired community members in East Lansing, and the elderly in this area.

For Savoyat, and fellow staff, the business is thankful and humbled by the continued support, and hope to celebrate another 30 years as a business.

We are grateful to the community of East Lansing who has welcomed us, and supported us all these years, grateful to the wonderful clients who have entrusted their health and well-being to us, and grateful to our remarkable staff members, who by their professional skills and thoughtfulness, do their best every day, to be there for each client who comes in the door, Savoyat said. You all have helped us make Creative Wellness what it is today.

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Creative Wellness: Three Decades of Commitment to Healthy Living - eastlansinginfo.org