Oils

What oils to eat or not to eat and what to use for cooking as opposed to use for uncooked recipes can be confusing. Oils where villainized for many years. But the high carb low fat diet just made people fatter and impaired health. 

      

Good fats are necessary in our diets. They slow down the glycemic assimilation of foods. Butter, or olive oil on a piece of bread, in spite of the increased calories, causes less of a weight gain than a piece of bread with nothing on it. This is assuming a person can assimilate fats.    

      

Good fats are the building blocks of hormones. Hormones are the messengers for everything in our bodies. If our hormones aren't working it causes a wide range of health problems. 

These are my favorite oils and why.

Grape Seed Oil:  good for cooking, and baking, doesn't create free radicals when exposed to high heat.

Olive Oil: Don't use for high heat cooking. Use to drizzle over foods, for flavor, in salad dressings, for dipping bread on feast days. 

Coconut Oil: 

Is absorbed differently, and more easily by the body than other oils. Can be used for cooking at high temperatures, for stir fries, etc. Available in refined or unrefined. In this case refined does not destroy it's healthy properties, it just does away with the coconut flavor, for those that don't like coconut, or don't want coconut flavor in a particular recipe.    

                                                                                                Enjoy!  

                                                  

                                            Health & Happiness,

                                                           Nancy Burton, L.Ac.

                                                                534 Washington St.  Ashland, OR  97520

                                                                 For appointments Call:  541-646-0134

Creating Recipes

Creating Recipes

      
My sister-in-law made a wonderful paella for a family gathering. "Mama, tell the story." our three year old grand-niece begged her mother.

      
"Once upon a time," our niece began, "a long time ago, there was a queen who was traveling through the countryside. Now things weren't like they are now, with restaruants and hotels. When people traveled they had to stay where they could, in people's homes, if they would have them. So when this queen stopped at a poor farm house the farmer was honored to have her but also horrified, for he had nothing fit to serve a queen. He sent those of his household around to his neighbors to see what they had to add to the rice he had available. One neighbor had seafood, another sausage, another vegetables. Into the ceramic dish they went with the rice and some chicken stock.

      
"What is this dish called?" ask the queen,"It is one of the best I have tasted. " Paella" the farmer replied, which meant, 'For Her.' "
       
This is how recipes were created.  Whatever was readily available, or abundant, was used. Today, in our society, with so much to chose from, it is almost more difficult to be creative, than it was to be forced to use what was at hand. People cling to recipes, instead of determining what is fresh, at it's peak, and are afraid to make changes, incase it doesn't work out. 
       
When cooking, have a spoon on hand and taste. Does it need more of this or that ingredient? What would give it more zip, or make it more interesting? Don't be afraid to experiment. Try new spices, new seasonings. Incorporating different flavors, salty, sweet, sour... stimulate different parts of the pallet, giving people the urge to take another bite.  
   
Miso and soy sauce,  Tamari (the wheat free soy sauce, or Braggs Amino Acids are good for a salty flavor. Mirin (Rice Wine), cinnamon, Stevia (the green dried leaves) are good for a touch of sweet. Lemon juice or brown rice vinegar are good to have on hand for a dash of sour. Subtle blends of flavor make a dish. Experiment and have fun, and you can come up with your own favorite recipes, fit for a queen.

                                                Health & Happiness,
                                                         Nancy Burton, L.Ac.
                                                             534 Washington St.  Ashland, OR  97520
                                                             For Appointments Call:  541-646-0134 
      
  

      

    

     

Stone Soup

Stone Soup

One of my favorite childhood stories is that of Stone Soup. It about a soldier who arrives at a small European village. The villagers knew that soldiers took what they wanted and move on, usually carrying all they could with them, leaving the villagers to starve. So when soldiers were spotted everyone hide their food, their daughters, wives, and other valuables. 

      
When this particular soldier showed up, instead of molesting the people, he took out a pot and some wood and set up a camp fire, in the center of town. Into a boiling pot of water he dropped several stones. One or two brave souls approached and ask what he was doing. 

"I am making stone soup." he told them. "The most wonderful soup you will ever taste, and you are more than welcome to join me when it is done." 

They had never heard of such a thing, or of a soldier willing to give instead of take. "Of course," he conceded, " it would be even better if we had a few onions."  

"I have onions!" cried one man, and off he ran to fetch them, bringing more people back with him to try the stone soup as he returned. In went the onions, after stirring and tasting, and assurances that this was shaping up to be an excellent batch of stone soup the soldier sighed, "If only we had some carrots. " 

" I have carrots!" cried another villager and off he went to get them. By the time the soup was done most of the village was present, and each had made their own contribution to the stone soup. Yes, they all agreed when it was done and passed around, it was the best soup any of them had ever had.

      
It is interesting how the same story, at different periods in one's life, bring to mind different things. Of course this is a wonderful story, with many different lessons but the one that I missed before is the variety that went into that soup. That is what we crave. That is what we snack or binge, or over eat trying to get. Variety! 

Our hunting and gathering ancestors, sought out each day ate many different colors and textures of foods that they gathered as they roamed from place to place. Variety, it feeds our bodies, our minds, our spirits. It is what is missing in so many diets. So, a remedy for cravings, fatigue, and boredom with food is a steamed or sautéed version of Stone Soup. It just makes you feel good!

                                                              Health & Happiness,

                                                                  Nancy Burton, L.Ac.

                                                                          534 Washington St.  Ashland, OR   97520

                                                                          For Appointments Call:  541-646-0134    

   

"Veggie" Pizza ?

"Veggie" Pizza ?

      Once in a blue moon my husband and I will get a slice of pizza. Its an American tradition, and we see it as a "Feast Day Food", an occasional treat. I sat down at a table as Bob got in line at the crowded counter.  He was getting our silverware when our slices and salads arrived. "I am sorry", I told the waitress as she plunked down some anemic looking wedges of bread and cheese, "you must have the wrong table. We ordered Veggie Pizza."  "That is Veggie" she informed me. "OK....but... where are the vegetables?" I ask. "There is tomato, " she quipped. Technically a fruit, I thought. "and olives," grows on a tree, big pits, what about that is anything like a vegetable, I wondered? "and artichoke hearts." she finished. I mentally conceded, half points there, an artichoke is a vegetable, even if it is marinated and canned with little nutritional value left. "Thank you."  I said. It was tasty, even though it wasn't the spinach, zucchini, and multiple colored fresh peppers that I had envisioned.    

      The very sad point that hit home was how many people in our present day society don't even know what a vegetable is, including my waitress, the owners of the establishment, the cooks, and apparently most patrons that order that particular creation and think they are actually consuming a Veggie Pizza. 

      Just for the record, when I talk about incorporating many vegetables in a meal, think of olives more as condiments, adding some flavor and pizzaz. Mushrooms aren't vegetables either, though again great for adding flavor, texture, interest and many have medicinal properties, though the most popular button mushroom rates right up there with iceberg lettuce for nutritional value ( not enough to mention). 

      Canned and jarred vegetables have had all the live enzymes, vitamins and minerals cooked out of them. V-8, I have been forced to inform several of my patients, did nothing for them but add to their sodium and chemical intake, and could not be counted in the 6-10 different kinds of vegetables I advise people to eat on a daily basis. The smoothies or juices sold in cans or jars in the Health Food Stores, with seemingly healthy ingredients have had most everything cooked out of them, or they would spoil and have no shelf life. If they have been 'enriched', the vitamins added back in, they are mostly synthetic vitamins that do more harm than good.

      So, back to the point,  have your occasional piece of pizza, and enjoy it. But if you want a Veggie Pizza, try to find a pizza place that has a clue what a real, fresh vegetable is.

                                                   Health & Happiness,

                                                        Nancy Burton, L.Ac.

                                                             534 Washington St. Ashland, OR 97520

                                                                           For Appointments Call:   541-646-0134 

      

Soft Drinks

Soft Drinks

      
I was amazed, when attending holiday parties, how many people offered soft drinks, and even more amazed at how many people were drinking them. Aside from enormous amounts of sugar or high fructose corn syrup, or worse, artificial sweeteners, and other chemicals, most soft drinks contain phosphoric acid. This can throw off the calcium to phosphorus ratio in the blood making the body think there is not enough calcium in the body, so it 'borrows' calcium from the bones, to be distributed, by the blood, to the rest of the body. Think Robin Hood, swiping from a source that has more to take care of places in need. 
       
There are studies showing a correlation between soft drink consumption and bone density depletion. Calcium is also necessary to relax muscles, and for emotional relaxation, during the day and when trying to sleep. A very occasional soft drink isn't going to kill anyone, but regular consumption can lead to any number of health problems. 
      
Alternative to soft drinks, that most people really enjoy, include soft drinks made with carbonated water and fruit juice sweetened, sparkling water, and sparkling (fruit juice sweetened) fruit juice. I use a soda maker to make my own sparkling water, which also eliminates the waste of bottles, and the resources used for distribution. 
    
So read labels and avoid soft drinks, made with phosphoric acid, for strong bones and teeth. 

                                                               Health & Happiness,
                                                                       Nancy Burton, L.Ac.
                                                                              534 Washington St.   Ashland, OR   97520
                                                                              For Appointments Call:    541-646-0134


      

After the Holidays: Getting Back on Track

Post Holiday

Getting Back on Track

      
Along with Holidays comes the tendency to over indulge, in sugar, dairy, and rich foods. Comfort foods bring long ago holidays to mind, and loved no longer with us who made or shared holiday fare. Holidays are an excuse to indulge, and not feel guilty about it. Occasional 'Feast Day Foods' are a good thing, important for gatherings and celebrations. But with Thanksgiving, Christmas and New Years so close together, and the ongoing parties in between, moderation can easily become excess. Excess can tax the body, mind and spirit. Though I was never one for New Years resolutions I like the idea of a new year, new beginnings, and the perfect opportunity to get back on track.
      
Getting back on track, food wise, means eliminating sugar, minimizing starches, and making sure that each meal has a good source of clean protein, and assorted vegetables. Getting back on track means more energy, mental acuity, and better moods.  
       
This morning I started off the day with organic chicken sausage and a vegetable smoothie. For lunch I brought turkey and a salad. Tonight red meat for dinner! I am a blood type O, so red meat makes me feel great, mentally and physically, and helps remove extra holiday pounds. Red meat and assorted steamed vegetables, will help me kick off the New Year, on a good note. I plan to cook a roast, so I have rare roast beef though out the week. My husband, being a type A, doesn't digest red meat well, so I cook extra turkey, chicken or fish that he can eat when I am enjoying my red meat.         
      
With the Holidays behind it is also a good time to get exercise back on track. By coming up with a good daily exercise, and weight bearing, arobic and stretching routine, that can be done every morning, any additional trips to the gym or other exercise is a plus, with the basics out of the way. 
      
Pumping blood through the muscles , ligaments and tendons, by stretching and moving, keeps people from getting stiff, keeps people toned, so their bones don't get out of alignment and cause pain, and helps people retain good balance, preventing falls. 
       
So, with the coming of the New Year, embrace the opportunity to get back on track, with food, and exercise, and make the resolution to feel great.   

                                                        Health & Happiness,
                                                               Nancy Burton, L.Ac.
                                                                     534 Washington St.  Ashland, OR  97520
                                                                                     For Appointments Call:    541-646-0134

Cheese and Crackers

Cheese & Crackers

So many holiday dishes include dairy, the dampest food there is. And cheese is a main stay of holiday appetizers. In days before central heat and extra layer of fat meant heat. In days gone by poor people were skinny, and rich people were plump. Being plump was equated with health since skinny people often didn't make it through the winter. Winter and especially holiday foods, which were expensive and time consuming to make, contained fat or helped to fatten people, up as a matter of survival. 

     
Now holiday foods are cheap, easily obtained, and we have central heat and fleece to keep us warm. People are living longer. As we age digestion can decline, and fattening foods along with much more sedate life styles, far from helping us survive harsh winters, are causing health problems.  

      
Keep in mind, when occasionally indulging in damp foods, a drying food, like rice, helps to counteract its effects. So when serving cheese and crackers, various types and flavors of rice crackers would be a good choice. When serving duck, an elegant rice dish helps prevent phlegm and other health issues related to dampness. If indulging in too much rich food or alcohol, some rice crackers, or a toasted rice tortilla before bed can insure a more comfortable morning.   

      
It is best to minimize damp foods in general, but feast days are an important part of any culture. Holiday foods, that we have grown up with are an important part of celebrating with family and friends. Digestive enzymes are often advisable to include with holiday feasting. And live enzymes, fresh fruits and vegetables, help us digest the food that has had the enzymes cooked out of it.

      Enjoy the Holidays!

                                                Health & Happiness,

                                                         Nancy Burton, L.Ac.

                                                               534 Washington St.  Ashland, OR   97520

                                                               For Appointments Call:  541-646-0134

  

Short Grain Brown Rice

Short Grained Brown Rice

During World War II gas was rationed. It wasn't practical to use precious gas to haul off the bran, the outside hull of rice, to get rid of it. White rice is created when this hull is removed. With no good place to dispose of the bran it was feed to  sick animals, that were going to die anyway. They got well !  Thus the healing properties of brown rice were discovered in the West.  

   
In Asia, white rice was considered food for the rich. Brown rice was for peasants. But wealthy people were also considered delicate and peasants hardy. In ancient Asian literature, there are some references suggesting that going from brown to white rice will impair the health of those who could afford to eat only white rice.  As processing became mechanized, the cost of white rice was greatly reduced, and became more popular in Asia. As one of my Asian friends told me, it soaks up the sauce better.

      
We are again discoving the benifits of brown rice. Short grained is the most nutritious, and highly benificial to those with any health issues. Red rice and purple rice are other varieties with the outer hull still on, therefore healthy choices.

                                                             Health & Happiness,

                                                                     Nancy Burton, L.Ac.

                                                                           534 Washington St. Ashland, OR 97520

                                                                           For Appointments Call:  541-646-0134  

                                                                                                                  

Cranberry Relish

Cranberry Relish

    Made with fresh cranberries and nuts, this is my healthier version of one of our holiday,  family favorites.

1-2 pints fresh organic cranberries

3/4 cup walnuts

1/2 cinnamon

1/2 teaspoon pure organic vanilla extract

juice of 1 orange

pure, grade B, organic maple syrup, to taste, about 1 cup

  

Cover bottom of sauce pan with water. Place cranberries, and walnuts, in sauce pan. Cook until soft. Stir in remaining ingredients. Add maple syrup to taste. Cool. Can make ahead of time and refrigerate.   Enjoy!

                                                            Health & Happiness, 
                                                                Nancy Burton, L.Ac.
                                                                     534 Washington St.  Ashland, OR 97520
                                                                     For Appointments Call:  541-646-0134

Ginger, Coconut Yams

Ginger, Coconut Yams

     Coconut milk is considered to be a 'damp' food in TCM, one that has a lot of oil, or fat, or causes fat in the body. Damp foods also cause phlegm. Ginger dries dampness and phlegm, clears the lungs and aids digestion. Coconut and ginger are therefore a good combination, for flavor, and for health. 

     When I skim the coconut fat from the top of the can, to mix and refrigerate for Coconut Cream, (turns into the same consistency as whipped cream, to be used as an alternative) this is one way I use the left over coconut milk.  

 1 - 2       yams or sweet potatoes, sliced

 1 can    organic coconut milk, (Thai Kitchen is a good brand)

 1 Tablespoon dried, shredded organic coconut, for each yam or sweet potato

          for a stronger coconut flavor, toast coconut in dry frying pan

1 Tablespoon minced ginger for each yam or sweet potato

Steam yams and ginger. When soft mash. Add just enough coconut milk for the consistency of mashed potatoes. Sprinkle top with dried coconut. Can make ahead and warm up before serving in 350 degree oven for 15 minutes.  Enjoy!

                                                            Health & Happiness,        
                                                                  Nancy Burton, L.Ac.

                                                                           534 Washington St.  Ashland, OR   97520

                                                                           For Appointments Call:  541-646-0134  

'Candied' Yams

'Candied' Yams

      A healthier version of a holiday favorite, this can be made with sweet potatoes or yams.  In TCM they say yellow vegetables, like sweet potatoes, or yams, tonify (strengthen) the energetic function of the Spleen, which has to do with digestion. A little bit of sweet, like naturally sweet vegetables or fruits, benefit the Spleen, too much sweet impairs it. This recipe would be too much except for an occasional 'Feast Day' food.      

Yams or Sweet Potatoes

Brown Rice Syrup 

Organic, Grade B Pure Maple Syrup

Grape Seed Oil

Peal and chop yams, into bite sized pieces. Steam, bake or boil until soft. Place in baking dish, lightly coated with Grape seed oil.  Drizzle with brown rice syrup, then maple syrup. Sprinkle with chopped pecans or walnuts. Can make a day ahead of time and toast in oven, At 350 degrees, to warm, before serving, about 15 minutes.   Enjoy!

                                                     Health & Happiness.        
                                                          Nancy Burton,L.Ac.
                                                                 534 Washington St.  Ashland, OR   97520
                                                                 For Appointments Call:   541-646-0134 

  

                                  

Pear & Ginger Vegetable Smoothie

Pear & Ginger Vegetable Smoothie

      

This is a variation of the vegetable smoothie recipe that appeared earier in the blog. The addition of ginger makes it more appropriate for colder weather. Ginger warms the whole body, expelling phlegm and aiding digestion. It therefore helps counteract the raw food in the smoothie, which is considered cold, in Chinese nutritional therapy. 

1 pear

3 slices of raw ginger, chopped

1 carrot

1 celery stalk

piece of a beet

handful of parsley

Place is strong blender. Cover vegetables and fruit with warm water.  Blend.  Enjoy!

Very Moist Chocolate Raspberry Cake

This is a dairy free chocolate cake.

2 medium beets  ( though the cake doesn’t taste like beets, the result is rich and moist)

2 cups white spelt flour

1 ½  cups palm sugar

½ cup unsweetened organic cocoa powder

1 1/2  teaspoons baking soda

½ teaspoon sea salt

¼ teaspoon cinnamon

2 eggs

¼ cup warm water

¼ cup grape seed oil

1 teaspoon organic vanilla extract

Pre heat oven to 350 degrees. Line bottom of two 9” round cake pans with parchment paper. Grease paper and sides of pans with grape seed oil. Chop and cook beets until soft and puree. Set aside 1 ¼ cups for cake. Mix dry ingredients together. Mix in eggs, water, oil, vanilla and 1 ¼ cup beets. Bake until toothpick inserted in middle of cake comes out clean, about 45 minutes.  Let cool on wire rack for 20 minutes.

Spread center of layers with raspberry glaze. Pour on top and down sides. Or, slice each layer in two, horizontally. Spread each layer and top with raspberry glaze. 

Raspberry Glaze

1 lb fresh or frozen raspberries

1 cup maple syrup

1 teaspoon vanilla extract

¼ teaspoon cinnamon

½ teaspoon cocoa powder

3 tablespoons arrowroot powder

1/8 cup water

Optional, can add palm sugar or additional maple syrup for sweeter sauce.  

  Mix arrow root powder and water until powder is dissolved. Set aside. Mix remaining ingredients in sauce pan. Simmer until liquefied. Bring to boil. Stir in arrow root mixture. Stir constantly until sauce starts to thicken. (it will coat a spoon). Let cool before spreading on cake.

Chinese Tea Eggs

            A high protein snack in China, for taking on hikes, offered in tea houses, by street vendors, and made at home. After boiling, shells are cracked for a marbled effect, then simmered and steeped in black tea, soy sauce and spices. One of my favorites!

            Eggs have gotten a bad rap in the US.The studies about how bad they are for health  came out about the same time corporations were trying to convince people that cereal, from a box, was a healthy breakfast. Eggs are one of nature’s wonder foods, easy to digest, a great source of protein, vitamin D, and good fats. Eggs supply the kind of fats that promotes the HDLs (good fats) as opposed to the LDLs (bad fats). Though not to be eaten every day, as they are a damp food (foods that contain or create oils or fat in the body), they are a wise choice to include in a healthy diet, as long as they are organic”.

6-8 Organic Eggs, hard boiled

2 Black Tea Bags

2 teaspoons Palm Sugar

½  cup Tamari Soy Sauce, or Braggs Amino Acid

1 teaspoon Sea Salt

Sat Anise  4 pieces

2 Tablespoons Five Spice Mix (available in most Health Food and and grocery stores)

Mirin  dash ( a rice cooking wine available in Asian section of grocery stores)

Boil eggs 10 minutes. Pour out water. Let eggs cool. Crack shells with back of knife or spoon, cracking shell of entire egg. This needs to be done with enough force that the shell and membrane underneath are cracked, for a marbled effect.  Fill pan with enough water to cover eggs. Add all ingredients, mix, then add eggs. Simmer for 1 hour, then let cool and steep in mixture overnight, in refrigerator. Enjoy!

                                                                                 

                                                                                 Health & Happiness,

                                                                                                Nancy Burton, L.Ac.

Quick & Easy Vegetable Stew

    Vegetable stew, or soup, is a great thing to make when there are a lot of vegetables that need using. Any vegetables can be used. Served with a fresh salad and it is a lovely meal. 

1 onion, chopped

1 scallion, if desired, chopped

1 yellow summer squash, chopped

1 handful of okra, if desired   (Okra  is great for the mucosal lining of the digestive  system)                     

1 zucchini, chopped                                                   

1 handful of green beans

1 carrot, chopped

1 celery stalk, chopped

1-2 cans of organic Great Northern Beans  (or any beans)

1 box Imagine Chicken Broth    (Imagine brand is the only one I have found without Cane Juice in it)

1 14.5 oz can of organic fire roasted crushed tomatoes

1 Tablespoon of olive or grape seed oil       (my 2 favorite cooking oils)

In large cooking pot, cook onions and scallions in oil, until soft. Add rest of ingredients and simmer until vegetables are soft. 

This is about 6 servings. When cooking I always try to make extra for quick meals later in the week. This also makes a fast breakfast, or is good taken for lunch. I use a glass bowl with a plastic lid, put it in a thermal, soft lunch box and eat it at room temperature. Extra is also good for freezing for quick meals on down the line. 

Keep in mind, though this dish has lots of vegetables, they are cooked enough to destroy many of the nutrients, and live enzymes. It is best to eat with either a salad, or throw some additional vegetables in at the end of  cooking or when heating up. When vegetables are still crunchy and colorful they still have the nutrients and live enzymes needed for health and energy.    Enjoy!

                                  

                                                     Health & Happiness,

                                                                      Nancy Burton, L.Ac.

  

Corn and Wheat

      The corn and wheat we eat today is very different from the grain it was a century or two ago. What we have currently are hybrids, to make them more drought, and insect resistant, and to produce larger yields. Even before GMO (Genetically Modified Foods), what we have now is very different from what our grandparents or great-grandparents ate. 

      What has changed, along with making them better cash crops, is how digestible they are. Corn and wheat cause insulin insensitivity. Some people are able to digest them better than others, but for a large part of the population corn and wheat cause weight gain, and various health problems, including diabetes. 

       Eating a diet of protein, vegetables and minimizing grains, white potatoes, sugars, corn and wheat, along with Holistically addressing any digestive issues, can actually reverse adult onset diabetes. 

       Considering how much is spent nationally due to diabetes and the resulting health issues, this is one of the many ways a simple diet change could go a long way to heal our national health care. 

                                                           Health & Happiness,

                                                                    Nancy Burton, L.Ac. 

    

      

Grains I

       Historically, grains were the ultimate peasant food. It was cheap, what people  lived on when they couldn’t afford meats, poultry, fish, or eggs. Many times through out the year vegetables weren’t available. Grains filled the stomach and got hard working people through the day. If they didn’t have good protein and vegetables they didn’t live long, but grains provided what was needed for strenuous physical activity, at least short term.

      We are no longer a country of physically hard working people. We work in front of computers, driving instead of walking, or biking to commute. Eating too many grains, and then just sitting, we store them, when physical exertion or seasonal famine are not depleting our reserve.
      Grains are high on the glycemic index, that means, since everything we eat is converted to sugar (glucose), foods like grains are converted much faster than other things. What we don't immediately burn off is stored. 

      How do farmers make animals fat to bring them to market quickly? They put them in crowded feed lots, to keep them from moving around much, and feed them grains, instead of letting them walk around and eat grass (herbivore vegetables). Race horses and plow horses need lots of grains, as do athletes and people with very high metabolisms. The rest of us have a tendency to eat too many grain products considering our lifestyle.

      Other than wheat and corn, whole grains can be part of a healthy diet. How much we consume daily should depend on how physically active we are that day. Consuming them before physical activity provides energy. Activity adds digestion of the grains. Eating them when we are sedate robs our bodies of energy, and can cause fatigue, weight gain and health problems.

      Our lifestyle today is different than that of our grandparents or great-grandparents. It is time that the amount of grains in our diets changed as well.

                                                            Health & Happiness,

                                                                   Nancy Burton, L.Ac.

Medicinal Foods for Colds and Flu

Sea Salt water: Phlegm in nasal passages can be remedied by snorting warm sea salt water up first one nostril and then the other, until it is felt running down the throat, blowing the nose between each application. Salt water can help flush a bacterial infection out of the sinuses. (Sea Salt is available in most Health Food Stores.)

Ginger Tea can be effective for alleviating chills, and the body aches that accompany them. Ginger, is a herb used in Chinese formulas to warm the entire body, dispel clear or white phlegm, and sooth the stomach. Phlegm in the stomach is one cause of nausea. Ginger in food, raw or powdered has medicinal qualities but should be avoided in cases of heat, since it is a warming herb. Cases of heat include yellow mucous and sore throat.

Mint cools the body. Mint tea is soothing for sore throats and fevers. It should be avoided in cases of chills.

Garlic is antiviral, antibacterial, and anti-fungal. (Prolonged cases of sinus or lung infections are sometimes fungal. Using garlic with herbal formulas helps with these cases.) Garlic was used by the Roman legions to keep soldiers healthy, hence their nick name, Garlic Eaters. It was said the Roman army could be smelled down wind from a mile away. Many a battle was lost due to widespread illness of soldiers. Garlic was one of the reasons Roman soldiers were considered invincible.

Dairy products produce mucous, and should therefore be avoided at times of flu and cold, except in cases of an unproductive cough, when additional mucous can coat the dried phlegm that is already in the lungs to help bring it up.   

                                                                                 Health & Happiness,

                                                                                          Nancy Burton, L.Ac.

Breakfast: The Most Important Meal of the Day

It is called breakfast because it is literally a time of breaking a fast of  8-14 hours. Fasting at night is essential to let the digestive system work, and catch up, without giving it additional food to process.What the body wants, after not eating for this extended period, is nutrients, good fuel. Just like a car that runs well on the right gas, but poorly when given gas of inferior quality, or gas with sand or dirt in it, the body needs the proper fuel to run efficiently.The right breakfast can increase energy through out the day. 

What the body needs for breakfast is organic or free range protein, and organic vegetables. Protein provides energy, mental acuity, repairs tissues, and can cut down on cravings for sweets. A wide range of many different colors and textures of vegetables means a wider range of vitamins and minerals. It is easy to get stuck on the same old thing, but more variety provides more nutrients.Vitamins and minerals are needed for every bodily function, and for every organ and tissue.  

"Vegetables for Breakfast?" is the typical reaction from patients. "You don't care for omelets?" my usual response. An omelet or egg scramble, is a traditional American breakfast. Increasing the number of vegetables, without cheese, makes it a healthier, and tastier version. Most countries don't have the concept of breakfast foods that we do. I recommend people get over the idea of the conventional breakfast. While some people, occasional have breakfast for dinner, a healthier choice is to have dinner for breakfast. How many people would have their typical breakfast for dinner and consider it an acceptable meal? Dinner leftovers are a quick and easy solution, or leftovers added to organic broth for a quick and easy soup. Put through a blender, with a few added seasonings, this can be turned into a delicious cream soup. 

The typical American breakfast of starches and sugar, whether cereal, muffins, toast with jam, pastries,or just too much sugar in the form of fruit smoothies, are all high on the glycemic index and low on nutrients.This often causes an initial peak of energy followed by a crash in the afternoon, or sooner, depending on how much starch and sugar was consumed. This is asking the body and brain to run without fuel. Eating the right foods, good protein, and a variety of vegetables, preferably 6-10 different types through out the day, can make people feel, and look, younger, which also makes them feel more like exercising. Diet and exercise truly are the key to the Fountain of Youth and health.

                                              Health and Happiness,

                                                      Nancy Burton, L.Ac. 

         

Dehydration

This time of year dehydration can be a real problem.  Drinking water, as opposed to other beverages is more important than ever. If dehydration does occur, it can cause headache, nausea, hot flashes, or a feverish feeling. An almost instantaneous solution is coconut water. Coconut water is a natural source of electrolytes. Though not a replacement for water, or something to consume on a regular basis, it is a great summer time tool.

                                                                Health and Happiness,

                                                                         Nancy Burton, L.Ac.