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Your First Wealth Is Health Volume 2
Number 3
March 2010
March is an iffy month.  It can come in like a lamb, go out like a lion and everything in between.  Some say it's our snowiest month of the year, but I'm ready for the melting of the snow that we already have on the ground. I did get my first whiff of spring last weekend though.  It was the scent of wet dirt wafting up through the melting snow.  To the gardener's nose, there's just nothing like that scent after a long snowy winter.

This month's newsletter is planting a few seeds. . .the seeds of health to spring from the classes I will be teaching at Seward co-op, the many benefits of ground flax seed, and the Recipe of the Month featuring Herby Millet.
In This Issue
Upcoming Classes in March
The Fabulous Flax Seed
Fermentation Fervor Forever
Recipe of the Month
Upcoming Classes in March

Photo of Katherine Krumwiede, L.Ac.There is still room in my It's Not Just What You Eat, But What You Digest! class this Wednesday, March 10th from 6:30-8:30 pm at the Seward co-op.  I can't think of a better way to spend a rainy March evening than attending one of my classes!

If you would like to eliminate bloating, acid reflux and flatulence or simply optimize your health, then this is the class for you.  The average adult has 25 feet of intestines (absolutely amazing!), and you'll learn how to maximize the power of all that square footage, the Top Ten Tips to improve your digestion and much more.

Healthy Breast Have you heard the saying, "If you ignore your teeth, they'll go away?"  The same can be said for your breasts.  All the more reason to register for Choosing Breast Health Over Breast Cancer on Wednesday, March 24th from 6:30-8:30 pm at Seward co-op.

There are far too many women receiving the diagnosis of breast cancer and not near enough education focusing on promoting breast health.  You'll learn to identify things that adversely affect breast health as well as the many, many things you can do to promote breast health.

Pre-registration is required through the Seward Co-op - call 612 338 2465 or stop in at their Customer Service Desk.  Register early to guarantee your spot in the class.  Each class is $20 and well worth it.

The Fabulous Flax Seed

Flax SeedFlax seed has been getting some much deserved attention lately due to its many health benefits.
  You receive different benefits depending on the form of flax used:  whole, as an oil or ground flax (flax meal).  When used whole, the flax seed provides fiber to give your intestines a good workout.  The oil is high in Omega 3 fatty acids, and it works to nourish your brain and reduce inflammation.

Photo of Katherine Krumwiede, L.Ac.I'd like to highlight the uses of freshly ground flax seed.  Our bodies can't digest the whole seed (that's why it's a great fiber element).  It's said that the seed can survive for thousands of years and still be viable to germinate.  But, when it is freshly ground, many more benefits are released for our body's use. 

Ground flax seed aids in hormonal balance - no matter what your age or gender.  It is tops on my list of recommendations to prevent breast cancer.

Secondly, ground flax seed helps to maintain the integrity of one's intestines.  This is very important to prevent leaky gut syndrome (increased intestinal permeability) which can lead to a whole host of conditions such as food allergies, bloating, abdominal pain, insomnia, and many more.

It's important to freshly grind your flax seed because ground flax seed quickly goes rancid.  If you purchase ground flax seed/flax meal, you have no guarantee that it is not already rancid.

Daily dosage:  Grind one tablespoon of whole flax seed in a coffee grinder or spice mill.  This will yield two tablespoons of ground flax - the recommended daily dosage.  Use immediately in diluted juice, lightly warmed water or sprinkled on soups, salads and the like.  Be sure to thoroughly wipe out your grinder after each use.  Flax seeds should be stored in the refrigerator.

Photo of flax flower by James Rusk.
Fermentation Fervor Forever

Wild Fermenation BookLong before there were probiotic supplements, cultures around the world used fermentation to preserve their food.  Fermentation as preservation (for food stuffs) has the added benefit of naturally-occurring beneficial bacteria that are a boost to our digestive system.

I have become a fan of fermented foods, due in large part to inspiration from Sandor Katz, author of Wild Fermentation and self-described "fermentation revivalist."  I had the pleasure of taking a class from Sandor last summer at Mississippi Market on 7th Street.  His class was sold out (Lynne Rossetto Kasper was even there), and he is as lively as a batch of freshly-fermenting kraut.

Sandor writes in his book, "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

It's unfortunate that fermentation of vegetables, in particular, has fallen by the wayside.  But, you can easily remedy this by making your own sauerkraut, kimchi, etc.  Wild Fermentation takes you across many cultures, and there are endless variations that you can employ for many of his recipes.

So much of our food these days doesn't have much vitality after it has sat on a grocery shelf for who knows how long under the fluorescent lights after being processed by endless machines.  Fermented foods are alive and lively.  When I first start a batch of kraut or kimchi I check on it after a few days, and I can hear the vegetables bubbling and hissing in the jar before I even open the jar.

Russ Henry of Giving Tree Gardens put together an informative photo essay on making kimchi.  Russ isn't making traditional kimchi but kimchi-like vegetables (which is what I do too).  I had put off making my first batch of fermented vegetables because I didn't have an old crock pot or large enough container that Sandor's recipes called for, but that is easily remedied by using large-mouthed mason jars as Russ shows in his issue of The Seed (scroll down to "Kimchi for a Better Tomorrow"  for full instructions on how to make your own lively vegetables).
Recipe of the Month
Herby Millet

MilletMillet isn't just for the birds!  Millet is an ancient seed that packs quite a nutritional wallop.

Herby Millet is a simple, easy and tasty dish to transition from the heavier dishes of winter to the lighter fare of spring.



Donna Gates of Body Ecology has this to say about millet:

Some of the key reasons millet is part of the healthy Body Ecology diet is because it:

  • Does NOT feed pathogenic yeast (candida)
  • Acts as a prebiotic to feed important microflora in your inner ecosystem
  • Provides serotonin to calm and soothe your moods.
  • Helps hydrate your colon to keep you regular.
  • Is alkaline.
  • Digests easily.

Millet is full of nutrients your body needs, such as:

  • Magnesium
  • Calcium
  • Maganese
  • Tryptophan
  • Phoshorus
  • Fiber
  • B vitamins
  • Antioxidants

    And that's not all. Many studies have been done on millet nutrition to identify its benefits for your health. Here are some of the findings1:

    Magnesium in millet can help reduce the affects of migraines and heart attacks.

    Niacin (vitamin B3) in millet can help lower cholesterol.

    Phosphorus in millet helps with fat metabolism, body tissue repair and creating energy (phosphorus is an essential component of adenosine triphosphate or ATP, a precursor to energy in your body)

    Millet can help lower risk of type 2 diabetes.

    Fiber from whole grains has been shown to protect against breast cancer.

    Whole grains have been shown to protect against childhood asthma.

    1 Millet. The World's Healthiest Foods.
    http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53


Tree Bark in Winter
I hope I've planted a few seeds of health in your mind.  Have fun fermenting your vegetables!

Sincerely yours,

Katherine Krumwiede, L.Ac.
Diamond Stone Oriental Medicine, Inc.
612 872 9133



Quote of
the Month


Health is the soul that animates all the enjoyments of life, which fade and are tasteless without it.


William Temple

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