May 2012 

In This Issue
Ancient Foods
Quick Links

Radio Program 


Don't forget that Linda Bamber hosts "THINK BEYOND PINK" a thought provoking and insightful program on health. This is huge for potential franchise owners as Linda will be promoting the BRAS Franchise concept on each and every program. You can have all your clients tune in as their schedule allows. They will get valuable information on health and prevention.


For previously recorded web-talk interviews log on to:


Healing with the power of infrared heat, amethyst crystals, and negative ions.

*Improves sleep patterns
*Reduces inflammation
*Eases joint pain and stiffness
*Provides warm, soothing pain relief
*Eliminates toxins in the body
*Increases blood circulation
*Alleviates migraines and tension headaches
*Reduces allergy symptom
* Burns calories and controls weight

1 Session - $30.00
4 Sessions - $100.00

Available for home use!
Contact your nearest BRAS location for more information!

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Breast Research Awareness and Support News   

Ancient Foods Help Immune System


If you haven't added fermented foods to your diet-take time to learn about their amazing ability to improve your digestive system. Because 80% of your immune system starts in your gut, it is an effective way to keep your immune system optimally functioning.


Probiotics, especially in yogurt and kefir, have become popular in advertising media....but most of those will actually have limited amounts of good bacteria because they have been processed and pasteurized.   Use them when you are traveling or you are in between your own potent homemade supply.


You will discover just like generations before us, that fermented foods are very easy to make and use. Of course, wine has a history over 8000 years old, while fermented bread was used in Egypt (the soldiers were paid in bread) and fermented milk surfaced in Babylon. Today, you have probably heard about kimchee, natto, and soy sauce from the Japanese. Kumis (fermented mare milk), kefir, and shubat (fermented camel milk) came from Central Asia. The Masai of Africa have several types of fermented milk and clotted steer's blood. India and the Middle East produced yogurt, and pickled vegetables, while Central Europe contributed sauerkraut, cream fraiche and rakfisk (salted, fermented trout). My personal favorite is fermented chocolate from Central America, a drink reserved for royalty who perpetuated the legend that it brought them closer to the gods. Kombucha is another fermented food available in many flavors.


The easiest recipes to make yourself start with cabbage or cucumbers-they have natural bacteria for the fermentation process. The process of lactic acid fermentation used to transform salt and cabbage into sauerkraut increases vitamin C by around 20%. It also improves B vitamins, and food enzymes. The beneficial bacteria help to repopulate a toxic gut, train the immune system and manufacture vitamins in the digestive tract.


Other recipes entail a little more preparation or purchasing a started culture. Many recipes are online for perpetual fermented vegetables...a dish you keep adding vegetables to. Here is a beginning recipe. Hopefully you will want to try fermented juices, vegetable mixes and dairy.



Easy Fermented Sauerkraut                               

1 head cabbage-finely sliced                               

1 tablespoon unrefined sea salt                              

  1. Toss cabbage and salt together in a large mixing bowl and begin to squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage.
  2. When the cabbage has become limp and released its juice, transfer it to a sauerkraut crock or vegetable fermenter. Pack the salted cabbage into the crock or fermenter as tightly as you can, eliminating air bubbles. Place a ceramic plate or lid on top of the mixture as needed to weigh the cabbage down and prevent exposure to air that can cause contamination.
  3. Cover loosely and allow it to sit at room temperature, undisturbed, for at least seven days and up to three or four weeks, testing the sauerkraut every few days until it is done to your liking.  Transfer to the refrigerator or other cold storage where it should keep for at least six months.

TIME: 20 minutes (active), 1 to 4 weeks (fermentation) | YIELD: about 1 quarts

                       BRAS Calendar Spotlight


In 1997 I was in a nasty horse accident, injuring my right breast. Several years

later I developed two cysts on the site. Not wanting another painful mammogram, the BRAS thermography brochure arrived at just the right time. I can keep an eye on any changes, which gives me peace of mind, not only because of the two cysts, but because I had several aunts with breast cancer. Thermography gives me one less thing to worry about!

-Carolyn Pape

Linda Bamber, Clinical Thermographer
Breast Research Awareness and Support

The information provided is designed for educational purposes only and is not provided as a professional service or as medical advice. It is not a substitute for professional medical care and if you have, or suspect you may have, a health problem, you should consult your health care provider.