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Health-e-Newsletter™ Vol.5
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BECOME A PART OF OUR MISSION!
Share Immunitrition's Health-e-Newsletter™ with colleagues, family members & friends.
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UPCOMING EVENTS
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Bootcamp Challenge - Orlando, FL
2009 CHFS Trainings -
New York, Oregon, Illinois, California
NTA Approved Internships - New York
2009 Nutritional Therapist Trainings -
Orlando and Las Vegas
Wise Traditions Conference
San Franciso, CA - Nov. 7 - 9, 2008
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Health-e-Quote™
for the Mind, Body &
Spirit!
"Difficulties are meant to rouse, not discourage.
The human spirit is to
grow strong by conflict. "
- by William Ellery Channing
Our Comments:
Considering the changes and difficulties we are experiencing regarding our country's economic health and the upcoming presidential election, we thought this quote might act as an inspiration to help transform our concerns and worries into a more healthful, positive perspective; that we as a country will grow stronger from the effects of these current events. Our nation is experiencing an economic and political cleansing of sorts; one that will purge corrupt ideas and values, making room for new ones that will nurture and serve us.
Remember, we each have the Law of Attraction on our side! "Thoughts become things", so the more we think about and focus upon outcomes that positively impact our country and our own lives, the faster the resolve of these conflicts will occur. Take a media fast (newspaper, talk radio television, etc., etc.) as often as possible. Instead, spend this time projecting positive thoughts to heal and nurture our current situation.
Wishing you all abundance, peace and harmony!
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Certified Healing Foods
Specialist™
2009 Training
Schedule
April 23rd -26th, 2009 - Long Island, NY
July 16th -19th, 2009 - Portland, OR
September 10th -13th, 2009 - Chicago, IL
October 1st - 4th, 2009 - Los Angeles, CA
Be among the first in the USA to hold the designation of
"CERTIFIED HEALING FOODS SPECIALIST" (CHFS).
This one-of-a-kind, hands-on training and lecture series, offered exclusively by Immunitrition,
will prepare you with the knowledge, skills, and tools to make
conscious, wholesome food choices for yourself, your family, friends
and clients, AND to create a cottage industry in your area; educating
your local community by promoting health with the finest, most natural
medicine made available to us all - FOOD!
- Become an expert at preparing Cultured and Whole Foods Cuisine with hands-on training.
- Start a Healing Foods Cottage Industry in your area - support local farms and create jobs.
- Begin a new career in the Healing Arts as a CHFS, Master CHFS, and future CHFS Instructor.
- Educate others through lectures, workshops, demos and tastings.
Discover better health for you, your family, friends and clients through therapeutic nutrition.
Based on the teachings of Dr. Weston A. Price, Dr. Elson Haas, MD, Dr. Ann Wigmore, and Dr. Francis Pottenger, Jr.
CLASS SIZE LIMITED!
SIGN UP TODAY TO RESERVE YOUR SPACE!
877-773-9229
REQUEST A 2009 CHFS INFORMATION PACKETTraining Testimonials:"...What an amazing amount of info to put together in such a comprehensive manner -
wonderful sequencing, great interaction with us. Extremely well thought out -
must have been tons of work.
I am grateful for you & your team!" ~ Chryslyn S. - New Mexico"It
is almost impossible for me to convey to you both just how great of an
impact the 4 day training had on me. I learned so much from you and
everyone else in the group, too. Even though I had gone organic a few
years ago, I was missing the "connection" to food. I knew what to do in
my head , but now my heart knows it, as well. I'm really excited to
continue on this journey with you and the wonderful new friends that I
made at the conference. Thanks to Erica and Chef Jessica for all their
support and hard work, too." Love, ~ Suzanne S., New York
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 Body Divine Fitness Concepts™
Hydration - A Key Component in Health
by Jennifer Pecot, NTP, CHFS
Proper hydration, a key component in health, influences everything from bowel function to cellular communication and just about everything in between. Some health advocates believe dehydration to be at the root of all disease and illness. Whatever your take on the subject, one thing is certain, a properly hydrated body functions much more efficiently and effectively.
One of the main questions I encounter with my fitness clients is "How much water should I drink?" So, here are a few basic guidelines. As a general rule, you should consume ½ your body weight in ounces of water daily. This is your starting point. If you are exercising and sweating, you need to add up to 8 ounces to this total. In addition, one must account for diuretic beverages consumed on a daily basis. For every ounce of diuretic (carbonated beverages, tea, fruit juices, coffee, and caffeinated beverages to name a few) you should consume an additional 1 ½ ounces of water. It is important to note here...If your body is not accustomed to taking in this much water on a daily basis, please don't go out tomorrow and start gulping down copious amounts of water. This could potentially lead to a condition known as hyponatremia, or "water intoxification", where sodium levels in the body drop dangerously low. You MUST gradually increase your water intake to give your body time to adjust.
"But, I don't like water. What else can I drink?" This is the objection I get once a client discovers how much water they should be consuming on a daily basis. First and foremost, clean water is your best choice. However, for those of you who require variety, following is a list of healthy options to get you drinking: squeeze fresh lemon or lime in your water to add flavor; use a mineral replacement such as Cell Food (Lumina Health ) in your water giving it a slightly salty but refreshing taste (this is particularly great for long distance runners and serious athletes who sweat a lot); take a break from water with young coconut water kefir, which is both mineral rich and teaming with beneficial microorganisms or kombucha tea (GT's Kombucha); and finally, for those of you who can't get away from the "traditional" sports drink, check out LIV Organic Sports Drink (www.liv-organic.com) , an all natural, refreshing energy drink free of artificial dyes, flavorings, sugars, and no HFCS (high fructose corn syrup). Love it!
With as many as 90% of us living chronically dehydrated, there's no time like the present to take control of our health and hydration. So, drink up! Be well!
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Get into serious shape the fun way!
Join JENNIFER PECOT,
International Fitness Expert, AFAA Certified Personal Trainer &
Licensed Boot Camp Challenge Instructor for a three or six week workout
challenge that is all the buzz in the fitness industry today. Achieve
your fitness goals and successes with others as you share in this
unique experience of group personal training.
Jennifer's next Boot Camp Challenge in Orlando, FL begins
December 1st, 2008
For more information, to pre-register or for future
Boot Camp Challenge dates and investment fees click here.
Are you up for the challenge? Hoo-Aah!
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Congratulations CHFS California '08!
Immunitrition would like to congratulate the following students who completed the live, four-day portion of the Certified Healing Foods Specialist Training in California earlier this month.
What a fabulous class! We are grateful to have met such a warm and wonderful group of people!
Erin Gaines Ashley Kunesh Elanor Sodergren
Marlo Yapp Susan Hamilton Cindy Krznarich
Gerlando Palazzotto Maredith Brennan Emily Cowles
Laura Schwinn Chryslyn Slaughter Krisinda Shafer
Kim Schneider Jill Redfern Shelley Alexander
Donna McIntosh Susan Elliott Bonnie Green
Training Testimonials:
"I wanted to express my appreciation to you for the outstanding service, food, and education I received. Like
I said to you at graduation, the program exceeded by expectations! You
are all amazing women and I am grateful to have had our paths cross.
Thank you, thank you, thank you for sharing and presenting all your
knowledge and practical experience with us."
~ Daisy R., New York
"I just want to thank Caroline, Jennifer, Jessica and Erica ~ you guys are great, give 110% and we appreciate it! So much information to be "digested" in four days! I really enjoyed getting to know all of you and meeting everyone in attendance. It's so great to spend quality time learning and sharing with like-minded people. Thanks again for caring enough to share!"
~ Cindy K., Washington
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Recommended Reading
We all know someone who suffers from heart disease or who has died
from it, including members of our own families. Heart disease is our
modern plague. We hear all about it in the popular media, every time we see
a doctor, every time we talk to friends and neighbors, and every time
we buy our food. It has become background noise for many of us. So, why we
don't stop and think: what on earth is heart disease and should I be
concerned about it?
In her clinic Dr. Natasha Campbell-McBride, author of this recommended read, as well as the popular book, "The Gut and Psychology Syndrome" works with many patients with heart
disease, high blood pressure, arrhythmia, stroke and other
complications of atherosclerosis. She has become acutely aware of the
existing confusion about nutrition and these conditions, which spurred
an intensive study into this subject. The result of this study is the
new book, "Put You Heart In Your Mouth. What Really Is Heart Disease And
What We Can Do To Prevent And Even Reverse It". Dr. Campbell-McBride does a great job of explaining what heart disease is in simple terms for all to comprehend.
Immunitrition stands firm on the fact that heart disease is a direct result of poor dietary and lifestyle choices. This book will help anyone - with or without heart disease - to implement health-building activities and dietary practices into their daily routines with confidence and ease. We enjoyed Natasha's new book and we hope you will, too!
To purchase Dr. Campbell-McBride's new book, please visit www.guthealth.info.
Price: $24.95
S & H: $4.00
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 Start a NEW career in Nutritional
Therapy!
Starts March 2009
The Nutritional Therapy
Association, Inc. (NTA) is an education organization dedicated to helping
healthcare professionals and practitioners of all levels to understand and
reverse the tragic, unsuspected effects of a modern diet on the health of their
patients and clients. Join the NTA and play a significant role in future health
of our nation and beyond!
For more information and to request a Nutritional Therapist Info Pack, CLICK HERE!
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2009 NTA APPROVED INTERNSHIPS
Are you a recent NTT graduate? Do you wish to open your own practice?
NTA Lead Instructor, Caroline Barringer, will be conducting THREE NTA Approved Internships at her New York based wellness center in 2009. Internship highlights include: client shadowing sessions, intern consultation sessions (receive a complete nutritional protocol), Business Basics (incorporation, tax ID information, business licensure, etc., etc.), LNT workshops, and MORE!
Attend an NTA Approved Internship and jumpstart your career as an NTP!
2009 INTERNSHIP SCHEDULE
February 9th - 13th, 2009 August 3rd - 7th, 2009October 19th - 23rd, 2009
Five interns maximum. Total investment: $595.00
To register, please call 877-773-9229 or e-mail NTAinternship@immunitrition.com.
Internship Testimonial:
I just completed a week long NTA internship and I thought I'd share a little of my experience
for anyone who might be interested in taking an NTA internship in the future.
First let me just say that I think the idea to make internships available to NTA grads is extremely important. While our classroom
experience prepares us well, to work with an actual practicing NTP in an actual
office setting I think is vital, especially those like myself with no
prior background or experience in a clinical setting. I couldn't possibly recommend a better out of classroom
experience. Caroline was incredibly professional and put in a lot of time and
energy in preparing the material for the week.
... All in all, the purpose of the internship was more than
fulfilled, which was to make me feel a lot more confident and
ready to get out there, get a business started and start working with
clients. I highly recommend this internship to
any NTA grad, but also hope that more like it will be offered around the country
to help NTP's further refine and develop their practices. I don't know
what else to say other than it was truly a priceless experience. ~ Craig F., New York
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Taking the Mystery Out of Culturing Your Own Superfoods
by Caroline Barringer, NTP, CHFS, FES
(reprinted from the Nutritional Therapist - NTA Newsletter - Summer 2008 Issue)
History
Preparing cultured foods and
beverages (a.k.a. superfoods) dates back to a time before humankind developed
modern preservation methods to prolong the shelf life of foods such as
pasteurization and refrigeration. In
fact, human beings were probably culturing foods well before discovering fire!
Ancient societies had no way
of knowing about the microscopic life responsible for culturing their foods. Yet, they praised them for their amazing
health benefits. The Turkish prized
kefir as a health enhancing, anti-aging tonic.
It is well documented that the Bulgarians consumed copious amounts of
yogurt to increase immunity and longevity (hence the name of the beneficial
microbial species Lactobacillus
bulgaricus). Even Weston A. Price,
the nutritional pioneer who studied and observed isolated cultures around the
world discovered that cultured foods were an integral part of most, if not all
native diets. His findings revealed that
traditional peoples cultured everything from grains, seafood, and flesh meats,
to dairy products, fruits and vegetables.
Today we know that the
regular consumption of cultured super foods introduces beneficial microbes into
the alimentary canal to aid in digestion and detoxification, provide enzymes,
vitamins and minerals, balance our internal bio-systems, and boost immunity. As an added bonus, the sour flavor of
cultured foods will even help to curb cravings for sweets and other processed,
devitalized foods, which we all know are grossly over-consumed by most modern
Americans.
The Culturing Process
Traditional sauerkraut was
generally prepared with root vegetables like cabbage, carrots, radishes, beets,
etc. etc., by shredding them, adding salt, and pounding them to allow the
contractive nature of salt to pull the organic water from the veggies to create
a natural brine. Allowed to sit
undisturbed for a period of two to three weeks, the root veggie mixture would
become pleasantly tart and soft, resulting in an enzyme-rich, probiotic-rich
superfood. The beneficial bacteria responsible
for orchestrating this culturing process are mostly from the Lactobacillus and
Bifidus species. This class of microbes
cultures many delicious delights such as salsa, chutney, ginger/root beer, sour
cream and more. As these bacteria
divide, they produce a substance called lactic acid, which is responsible for
that characteristic sour flavor we associate with cultured foods. Bacteria typically divide every 20 to 30
minutes at temperatures between 41° and 140°F.
Their division is exponential, i.e., one microbe becomes two, which
become four, which become eight, which divide into 16, then into 32, and so
on. Microbes need optimal conditions to reproduce
including moisture, slight acidity, time and warmth. In cooler temperatures foods culture at a
slower pace. Warmer temperatures
encourage microbial division resulting in a faster culturing process. The ideal temperature for culturing is between
75° to 85°F. Most foods culture well in
this temperature range within 24 to 96 hours, depending on the individual needs
of the medium being cultured.
My Experience
I
have been preparing my own cultured foods since 1992. I have cultured everything from veggies and
butter to fruits, meats, seeds, grains, tea, juice, cow's milk, goat's milk and
nut milks. My first teacher of cultured
foods was Ann Wigmore. I successfully prepared
her veggie kraut recipe for years in big candy store style bubblegum jars
before using any kind of culture starter.
I simply relied on the organisms present on the vegetables and in my
immediate environment to initiate the culturing process. Ann's traditional culturing style took too
long for my liking, so I began to research cultured foods on the Internet and
soon learned about a culture starter called "whey" from the book Nourishing Traditions. Adding whey to my veggie kraut recipe took
the culturing process from more than two weeks to just five days! I was thrilled! Since discovering whey, I have experimented
with all types of culture starters including powdered/freeze-dried starters,
culturing water grains, and liquid starters - all yielding delicious results. Like Ann Wigmore, I prefer not
to add sea salt to my culturing recipes.
Let me explain.
What about sea salt? Is it necessary?
Salt is anti-microbial in
nature. Therefore, it may very well
inhibit the proliferation of all types of microbes (yeast, fungus, mold,
bacteria, etc. etc.) whether they are pathogenic, neutral, or beneficial. My belief is that salt makes it bit more
difficult for the culturing process to take hold. Salt is mineral rich and can actually alkalinize
the culturing environment if too abundant.
The beneficial microbes found in cultured foods prefer a slightly acidic
environment (just like your colon), so adding salt may cause them to work
harder to produce lactic acid to make the culturing environment more to their
liking. The longer the culturing process
takes to initiate, the greater the chance of pathogen invasion.
What about Mold, Fungus, and Yeast?
The key to keeping mold, fungus
and yeast from growing on the surface of your cultured foods is to keep what
you are culturing UNDER the brine or
away from oxygen at all times.
Beneficial microbes flourish in an anaerobic
environment. Be sure to fill jars near
to the top - leaving just about an inch or less of open space - to allow for
expansion during culturing. Hand-tighten
each jar. Do not over tighten. Too much space at the top of a jar or vessel
will allow too much oxygen to remain inside the jar providing the perfect
conditions for mold, fungus and wild yeast to grow on the surface of liquids or
on parts of the food that may peek out of the brine. There is nothing wrong with the food or
liquid under the brine. Scraping away
any scum at the top will usually render the culture successful and edible. Your nose and your taste buds will let you
know if the culturing food has been contaminated. If so, throw it away and start over. Many people are overly germ-phobic these
days. The minute they see a speck of
mold or fungus appear they throw away the entire batch, which is completely
unnecessary in most cases.
Your Experience: Preparing your own
cultured foods!
If you have never ventured
into the land of culturing, I highly recommend it. Many commercial superfoods are available at
natural food markets across the nation, but creating your own from local, raw,
organic ingredients is much more delicious, nutritious and economical; and
certainly much more fun! It takes some
time and effort to prepare your own cultured foods, but the microbes will do
most of the work for you while you tend to other important activities in your
life. Don't be overly concerned about
sterilizing jars and utensils. A
thorough washing with chemical-free soap and hot water will do just fine. Try not to worry so much about measuring out
exact amounts of food and culture. This
process is pretty flexible. Just make
sure to fill each jar near to the top to minimize oxygen exposure. Keeping several size wide mouth mason jars,
lids and rims on hand (half-pint, pint, and quart) will help take care of any
leftovers too small to put in a larger jar, but too large of an amount to throw
away. Also, keep in mind that different
foods require different lengths of culturing time. If a recipe suggests that a particular food
will be cultured and ready to eat within 24 hours, don't take this information
literally. There are variables that will
cause a food to need further culturing time.
Just be sure to sample foods as
they are culturing to see when and if they're ready. Eventually you will know by the color and
smell, but until then, always taste test.
Once your batch is ready, it should be refrigerated. Refrigeration slows down the culturing process
and even halts it at 38°F and below.
Storing cultured foods at 38°F will lock in the flavor, texture and
tartness and will keep them fresh for many months. An inexpensive refrigerator
thermometer, available at most hardware stores, will help you set your fridge
to the correct temperature.
Culturing is a bio-individual process!
Culturing is truly an art and a
science. It does take some time to
perfect. It also is a bio-individual
process, so if you wish to use a culture starter or not, and if you choose to add sea salt or not, simply experiment to see what works for you as an
individual. If you do choose to
inoculate with a starter, be sure to select one of high quality to give the
culturing process a hardy jumpstart. Once
you practice with a few batches, you will have a system in place that will yield
consistent results. Again, each batch
will vary slightly in time, taste, texture and tartness, so use your trusty buds
to determine when you feel each batch has cultured to your liking!
For detailed instructions on
culturing kefir, coconut water kefir, coconut meat pudding, vegetables, butter,
yogurt and more, please visit our "Recipes" web page at www.immunitrition.com. To receive hands-on culturing lessons, join
us at a future "Certified Healing Foods Specialist (CHFS) Training"
near you. For a CHFS Info Packet, send
your request to CHFS@immunitrition.com
or call 877-773-9229.
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 Health-e-Recipe™
Swiss Chard Stew
Ingredients
- 2 large bunches organic rainbow or
green swiss chard
(including stems) - chopped
- 1 cup organic baby carrots
- chopped
- 1 large yellow organic
onion - chopped
- 7 organic baby
red-skin potatoes (or equivalent) - chopped
- 5 cloves organic garlic-
minced
- 1/4 cup organic fresh basil
- coarsely chopped
- 5 cups organic broth
(chicken, veggie, beef... you choose which one you like
best)
- 1 teaspoon sea salt
- 1/2 teaspoon organic black
pepper
- (optional) sprinkle of organic parmesan
cheese
Preparation
Wash and chop all vegetables
and add them to the crock-pot or stove top pot (5 quart pot or
larger).
Add broth of
your choice. Cover
and cook on low for 8-10 hours in a crock pot or 3 to 6 hours on the stove top.
Soup tastes best the longer you simmer it. You may wish to add in soup bones
with or without meat for added nutrition (protein, minerals and marrow for
immunity). Garnish with optional cheese sprinkles and serve with warm, crusty, organic,
raw buttered sourdough bread.
Serves 4
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Health-e-Product Review™
Dandy Blend
MOVE OVER COFFEE! This smooth, delightful
herbal beverage has the roasted flavor and texture of coffee, without the
caffeine, acidity or bitterness!
Made from totally soluble extracts of roasted barley, roasted rye,
roasted chicory root, roasted dandelion root and roasted beetroot.
Naturally sweet from the fructose contained in the roasted chicory and
dandelion root. Dandy Blend originated as a healing beverage in Europe
in the Middle Ages.
Its formula has been modified to make it more flavorful and potentially
more therapeutic by Dr. Peter Gail, an internationally known
ethnobotanist
and specialist in dandelions who has spent the last 43 years studying
how various cultures use backyard weeds for food and medicine, and has
over 1000 recipes from over 60 countries for Dandelions alone.
Immunitrition will soon be carrying DandyBlend at our online store. Until then, to purchase Dandy Blend, please visit www.dandyblend.com. Dandy Blend comes in a 7 or 14 oz. can, a 2 lb. foil pouch and single serving packets.
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Save $5.00
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Save $5.00 off your next Immunitrition purchase!
Visit our secure, online store at www.culturednutrition.com and enter the following savings code at checkout to automatically deduct $5.00 off your total order. Savings Code: NL1115
It's
that easy to start saving on your favorite health products! If you
prefer to shop over the phone, call 877-773-9229. Immunitrition
customer service representatives will be happy to assist you with
placing your order, Monday through Friday from 10:00 am to 5:00 pm
(EST).
Cannot be combined with any other offer. Good for one use only.
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Offer Expires: November 15, 2008
No minimum purchase required |
The Immunitrition newsletter is an information resource only. It is not
intended to diagnose or prescribe. It consists of combined information from
many educational sources and points of view. These sources include: modern
medicine, ancient Chinese medicine, naturopathic medicine, physical fitness and
the personal research, study, expert opinion, life observation and experience of
its writers and editors. Anyone deciding to act upon any information mentioned
in this newsletter shall assume full responsibility for any effects of their
actions. This information should not be used as a substitute for a physicians
advice. It is our hope that you do choose a physician who realizes the
importance of a healthy diet in correcting imbalances in the body and who has
experience in treating digestive, endocrine, and immune disorders along with
other health imbalances that may be mentioned throughout this newsletter.
Please be aware that you have the right to make your own health decisions
based on any information made available to you.
YOU are the
driving force in guiding yourself on a path to radiant health!
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