Tao of Health e-Newsletter                                                               July 6, 2011 

In This Issue

  • The Hidden Dangers of Overeating
  •  Fresh Corn and Tomato Salad Recipe
  • Quotes of the Month 

Quotes of the Month

 
 "It is health that is real wealth and not pieces of gold and silver."

               -Mahatma Gandhi

 

"To wish to be well is a part of becoming well."

               -Seneca, Roman philosopher,  mid-1st century AD

 

     

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The Hidden Dangers of Overeating  

 

By Dr. Hu Naiwen
The Epoch Times

 

Older generations say: "Eaover-eatingt only until 70 to 80 percent full." It sounds simple, but it may just be part of the solution to fatty liver syndrome.

 

Fatty liver syndrome, as the name suggests, is the accumulation of fat in the cells of the liver that can sometimes damage liver cells. The damage is often considered insignificant, but may cause scarring, known as fibrosis, which may progress to cirrhosis, which impairs liver function.

 

Once fibrotic tissue has formed, it is hard to restore the liver back to its original state. You could talk about the breakthroughs in modern medicine, but there is not one single drug that is able to cure it.

 

Exercising, resting, and not drinking alcohol may all help fatty liver syndrome. However, it is only possible to stop the liver from further deterioration to more serious conditions such as cirrhosis.


For complete article, click here. 

tomato-corn salad

Fresh Corn and Tomato Salad Recipe

From Chow.com [http://www.chow.com/recipes/25636-fresh-corn-and-tomato-salad]

 

This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.

 

INGREDIENTS

 

5 cups sweet white corn kernels, from 7 to 8 medium cobs

2 tablespoons lemon juice

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 10-ounce container cherry or pear tomatoes, halved

1/2 cup red onion, small dice  

1/4 cup fresh basil, thinly sliced

 

INSTRUCTIONS

 

1.   Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.

 

2.   Combine lemon juice, salt, and pepper in a large nonreactive bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve.