Dragonfly News
The Official Monthly Newsletter of Song of Health
June, 2007
May 07 Newsletter
July 07 Newsletter
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ANNOUNCEMENT OF ADDITIONS/CHANGES:
The following additions have been entered
in the Food Categories Lists:
Egg page: Albumen
Potato page: Cellulose/Cellulose gum
An update to the Food Resource
List is included
in this issue on the last page.
In this
issue: |
Article: POLLINATION
AND ECOLOGY
By Dr. Letitia Watrous, N.D.
Sharing Experiences, Honoring
Our True Healers
by Sandra Strom, CEO of Song of Health
Recipes of the Month:
• Vegetarian Wheat Germ Loaf
•
Mushroom
Cream Sauce and Soup |
POLLINATION AND ECOLOGY
By Dr. Letitia Watrous,
N.D.
It is of great concern and interest that I write
this article. In order for us as mankind to survive
on this planet twirling around the sun, we must
eat. And in order to eat, we must have plants to
either sustain the animals we butcher or we must
eat plants directly. Plants must propagate to survive.
They propagate by pollination. Pollination can
occur by wind but in most plants it occurs by an
insect or critter of some kind moving pollen from
one flower to another.
Now, most of us assume this occurs primarily with
honeybees. Honeybees have been employed in orchards
and fields to do this job for hundreds of years.
But honeybees are not native to the Continental
United States. They are imports from Europe. Honeybees
are having a very difficult time surviving right
now. It may be because they are so inbred that
they have lost their natural defenses to mites
and diseases, or the latest concern is the possibility
of cell phone communications messing up their radar
and they can’t find their way around anymore.
Well, whatever the reason, we are in dire straights
if we don’t have pollinators to make our food.
We have lost so much of the natural habitat of
native pollinators that even when good meaning
people decide to re-establish native grasses and
plants to an area for rehabilitation, the plants
won’t reproduce because the pollinators have not
also been re-established. They have lost their
habitat.
Kristal Watrous, my daughter, is a pollination
biologist and has educated me somewhat on this
concern. It is her mission to ensure we don’t lose
our pollinators. Having an interest in this, I
discovered a native bee, the Blue Orchard Bee (Osmia
Lignaria) living in my screen door at Windrose
Naturopathic Clinic. They have been there a number
of years now. The furry little gentle black/blue
bees have nests in the hollow metal decorative
bars of the screen door going into the back office
area. They pack in pollen from the Oregon Grape
plants that bloom early in the Spring, lay their
eggs in the metal bars and cover them with mud.
The bee larvae winter over there and emerge in
the first warm days of Spring… right when the Oregon
Grape begins to bloom again.
So, this past year I put out bee boxes to see
if I could increase the colony. It has been a great
success. All of the 40+ nesting holes are full
and packed with mud on the ends (as well as the
20 in the screen door). My intension is to take
these full boxes to my 10-acre farm and start a
new colony there to provide the pollination for
my newly growing crabapple, hawthorn, and hazelnut
orchard.
The Blue Orchard Bee is much more efficient at
pollinating orchard crops, such as apples, cherries,
pears, etc., than the honeybee. The Blue Orchard
Bee is the right size, shape, and weight to carry
more pollen and spread it out better with it’s
furry little body. They will not be around to pollinate
later garden plants, such as tomatoes or squash,
however. By then they have already mated, built
their nests, packed them with mud and left for
the next generation to come out in the following
Spring.
If you are interested in finding out more about
Blue Orchard Bees or other native pollinators,
please check out www.knoxcellars.com.
You can order books and bee boxes from them. I
recommend the first book my daughter gave me, “The
Orchard Mason Bee” by Brian L. Griffin. You may
also want to get the “Pollinator Conservation Handbook”,
by The Xerces Society. I am currently reading,
“ How to Manage the Blue Orchard Bee” by Jordi
Bosch and William Kemp. Then, if you are really
an entomologist (as I am), you can knock yourself
out with “ The Bee Genera of North and Central
America” by the Smithsonian Institution Press.
(This is a serious text on bee identification,
down to looking in a microscope at bee body parts
to specifically identify your buzzy little helpers
found in your yard/ farm. All of these texts can
be ordered from Knox Cellars.
Thank you to Kristal, my ever-loving daughter,
fellow entomologist, and ecologist. You are saving
the planet, one pollinator at a time.
SHARING EXPERIENCES
By Sandra Strom, CEO
HONORING OUR TRUE
HEALERS
Last month I had the opportunity to attend the
Northwest Naturopathic Physicians Convention, which
was held in Portland, Oregon. I have always felt
a deep admiration for the true healers who have
helped me throughout the years; weaving through
the fields of naturopaths, massage therapists,
chiropractors, acupuncturists and even allopathic
medical doctors and dentists. Through many years
and dollars of experience with countless types
of medical professions I have come to realize that
there is a major difference between practitioners
and healers in any professional field. There are
tile setters and there are artisans.
After witnessing to what extent our naturopaths
must continue to further their education every
year by attending required conventions and classes
for credits, and the intense diversity of information
that they are exposed to, my regard for naturopathic
physicians has been elevated to an even higher
level than before.
The lectures first began with a speaker discussing
“Allergy and Autism,” and that is about the extent
of all I understood. Whatever scientific language
he was speaking in left me sitting with my brain
in “duh mode” and bored me to nodding out. I was
thinking, “uh-oh, I’m in trouble. I don’t understand
and I’m about to spend the next three days in a
fog.” What I did get out of his lecture was confirmation
that what we ingest, whether it is through food,
vaccinations, etc., has a direct correlation with
our medical condition.
Although I was the layperson listening to the
lectures that followed, I was actually able to
get something out of most of them. There were so
many great speakers, representing their specialized
fields of treatment. Dr. Hal Blatman, M.D. and
Dr. Henry Heimlich, M.D. were a couple of doctors
in the allopathic field that were honored speakers
whose work crosses over to natural methods of healing.
Dr. Hal Blatman, the current President Elect of
the American Holistic Medical Association, is a
nationally recognized specialist in myofascial
pain and is known for his work in Occupational
and Environmental Medicine. Myofascial pain “is
caused by tension deep within a muscle that is
referred by the nerves to other areas of the body,
making it difficult for the patient to identify
the origin of their own pain.” It can cause numbness
and tingling, burning pain and radiating pain.
Myofascial pain can also cause such symptoms as
tinnitis (ringing of the ears), imbalance, dizziness,
vertigo, sweating and salivation. Dr. Blatman’s
treatments and diagnoses of pain-induced conditions
embrace methods that differ from the standard treatments
of traditional medicine. He does employ certain
traditional medical treatments along with holistic
therapies, such as dietary changes, exercises and
acupressure. Depending upon the patient and diagnosis,
he may suggest proven alternative therapies or
non-drug pain treatments in order to stimulate
the mind and body’s natural healing power. Hands-on
treatment is based on identifying and working on
trigger points, to aid in relief of localized and
referred pain. If there is a problem in the muscle
there will be a problem in the joint, and vice
versa. Whatever the patients’ cause of pain, Dr.
Blatman emphasized, “food trumps all.”
Dr. Henry J. Heimlich, age 87, is best known in
the non-professional world for his “Heimlich Maneuver,”
the method for treating choking victims. His creative
and innovative endeavors began in 1945, while stationed
in China as a member of the U.S. Navy during World
War II, when he conceived an effective mixture
to treat victims of trachoma, an incurable bacterial
infection of the eyelids that was causing blindness
throughout Asia and the Middle East.
Listed among his many successes:
In the 1950s, a month after completing training
in general and chest surgery, Dr. Heimlich conceived
the first total organ replacement in history
– a procedure to replace the esophagus. It is
used today to overcome birth defects of the esophagus.
Inspired by helplessly watching a soldier die from
being shot in the chest during World War II in
China, Dr. Heimlich developed a chest valve device
to drain blood and air from the chest cavity. He
is considered a hero for helping to save the lives
of thousands of soldiers shot on the battlefield
in Vietnam by using the Heimlich Chest Valve. Today
more than 250,000 Heimlich valves are used worldwide
each year to treat patients with chest wounds,
or following surgery.
In 1974, Dr. Heimlich published findings on what
was to become the Heimlich Maneuver. A week later,
the first choking victim was saved by the method.
Since its introduction, the Heimlich Maneuver has
saved over 50,000 people, in the United States
alone, from choking or drowning. Per Dr. Heimlich,
“…Since up to 90% of drowning victims’ lungs are
filled with water, and given the safety of the
Heimlich maneuver and its proven ability to expel
fluid that blocks the airway, the Maneuver should
be the first step applied in drowning resuscitation
to ensure the airway is clear. The Heimlich maneuver
should be performed until water no longer flows
from the mouth, which usually occurs after two
to four applications over a period of a few seconds.”
The American Medical Association has since waffled
in agreement as to whether this method of treating
drowning victims is most effective, yet many more
lives have been saved by first eliminating fluid
from the lungs before administering air, mainly
by cardio-pulmonary-resuscitation (CPR).
The list of accomplishments of Dr. Heimlich continue,
as do those of many other heroes in the medical
world, both naturopathic and allopathic, who have
followed their dedication and inspiration to help.
Their innovations outside of the accepted medical
box have more often been challenged, disputed and
rejected by the medical world than embraced. They
have often been threatened with rejection and ostracized
by their colleagues, even chanced having their
licenses revoked. Yet through their courageous
persistence we have greatly benefited.
Dr. Otis G. Carroll and Dr.
Harold Dick were inspired,
tenacious healers who, in spite of the treacherous
behavior lashed at them by members of the medical
profession and the U.S. government, continued to
perfect and perform the Carroll Food Intolerance
Test. I consider them and their protégés heroes.
I will always honor, promote, and be grateful and
indebted to these doctors and all of our true healers.
NEW RECIPES
MAIN DISHES
VEGETARIAN WHEAT GERM LOAF
(Adapted By Sandra Strom,
CEO Song of Health from The New York Times
Natural
Foods Cookbook by Jean Hewitt)
Preheat oven to 350 degrees.
1 cup walnuts, pecans, cashews or almonds, finely
ground
1 cup wheat germ
1 cup grated cheese, preferably cheddar
¾ cup tomato juice, or ¼ cup catsup (preferably
homemade) and ½ cup water
3 eggs, well beaten
2 mushrooms, chopped (optional)
1 leek, very finely chopped (or 1 red onion)
1 tsp. thyme
1 tsp. marjoram (oregano, rosemary, lemon thyme,
savory, basil may also be used)
1 tsp. rice mirin (optional)
¼ tsp. liquid aminos or salt to taste
1 6-oz. can tomato paste
Mix together the nuts, wheat germ and cheese. Add
remaining ingredients except for tomato paste and
mix well. Turn into an oiled 8-1/2 x 4-1/2 x 2-1/2
inch loaf pan. (Olive oil is preferred.) Spread
the tomato paste all over top of loaf. Bake 45
minutes. Serve in slices. Serves 4.
Optional: Serve with Mushroom Cream Sauce (see
below).
SAUCES
MUSHROOM CREAM SAUCE
(Contributed by Sandra Strom,
CEO Song of Health)
2 Tbsp. butter or oil
2 Tbsp. flour or arrowroot powder
½ cup mushrooms, diced
1 cup milk (or grain milk or part Half and Half)
few grains salt to taste
Optional: 1 clove garlic, finely diced or pressed
2 Tbsp. rice mirin
Melt butter in saucepan on medium heat. As soon
as the butter is melted, carefully skim the fat
off the top, using a spoon. This clarifies the
butter and keeps it from burning. If using garlic
or mushrooms, add to the butter and sauté. Add
the flour and mix well, coating evenly. (The
butter/flour mixture only is called a roux.)
Slowly add milk and salt, constantly stirring
until sauce is thickened, about 3 to 5 minutes.
Add rice mirin if using and stir evenly. Serve
over food immediately. Yields 1 cup.
NOTE: To make CREAM OF MUSHROOM
SOUP use 2 cups milk. Use garlic and increase amount
to 2 cloves.
Together, we strive for. . .
GREAT HEALTH - GREAT LIFE!
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