Dragonfly News
The Official Monthly Newsletter of Song of Health
November, 2007
Oct 07 Newsletter
Dec 07 Newsletter
Welcome Subscribers, to Dragonfly
News. We are excited about the opportunity
to share interesting and helpful information with
you in our monthly newsletter, which is available
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In
this issue: |
Article: Why
Diet is Critical For Our Moods
By Dr. Caryn Potenza, N.D.
Sharing Experiences
The Nutritional
Value of “Stew”
By Sandra Strom, CEO SOH
Recipes
WILD RICE CHICKEN
CASSEROLE
PORCUPINE MEATBALLS
|
LOOK FOR A FOOD RESOURCE UPDATE COMING IN A FEW
DAYS!
This month we, as a nation, observe Thanksgiving.
It is a coming together of friends and family with
the intention mostly to eat, drink, talk and watch
football. We ask that you take a moment to remember
those who are not so fortunate and blessed with
the gifts that have been given us – our Health,
food on the table, loved ones. Please remember,
too, the sacrifices made by so many, now and since
the white settlers landed here, and give thanks
and honor to those who have paid the ultimate price.
WE WOULD
LIKE TO THANK ALL OF YOU for joining
and supporting us in our endeavor to share all
the valuable information furnished here at Song
of Health. We wish you all a very safe, healthy
and happy Thanksgiving.
What information would you
like to have in your newsletter?
Our goal is to serve you. Please help us by sharing
what you would like to see in the Dragonfly
News. We also invite you to share
your favorite recipes with us.
Please contact us at: newsletter@songofhealth.com
SHARE YOUR STORY WITH
OTHERS
We now have a section called Subscriber’s
Testimonials. Its
purpose is to help those who still suffer but are
not confident that our dietary lifestyle will work
for them. By hearing and reading about how our
lives were dramatically changed we can help them
to step through the door toward wellness. We would
be honored to include your story about how you
came to follow the Dr. Carroll Food Intolerance
way of life. We reserve the right to edit for
grammar and spelling correctness, however we
will not change your story content. Please email
your contribution to webmaster@songofhealth.com. Thank you for helping us to achieve our goal of
reaching out to as many people as possible in order
to offer them hope.
NEW!
SUBSCRIBERS SPOTLIGHT
This month we are featuring a contribution by our subscriber Stephenie
R from Nine Mile Falls, Washington. Stephenie has given us permission to publish,
both in Dragonfly News and in Subscribers’ Testimonials, her contribution
of how living free of their food intolerances has changed her family’s
life and beautiful photos of their experiences backpacking:
October 2, 2007. Thanks for the fun ”article” on
Cooking for the Masses. My family and I just got
back from our first backpacking trip to the Washington
Coast, having spent four days in the wilderness. “Beautiful” is
not an adequate enough word to describe it. Because
of our family’s food intolerances: 2 no dairy/no
soy, 1 no potato, 1 no dairy, and a hypoglycemic
(whew), I had to make and dehydrate ALL of our
backpacking food. There is nothing on the market
to meet our needs and if there were, there’s
no way we would spend 5 bucks a pop to purchase
it. What a challenge! But I cannot tell you how
exhilarating it was to make wonderful meals that
my whole family could have and enjoy. We too, had
no one ill on our trip! My kids said the food was
awesome. My husband was “stuffed” and
full of energy. And I got to backpack for the first
time, thanks to the return of my health after 13
years of debilitating sickness. Thank you, Dr.
Watrous! Thank you Dr. Potenza! Words cannot express
my gratitude. I love the newsletters! I love the
website! They give me inspiration and hope!
Sincerely,
Stephenie R.
#1 This is the family at the beginning of our
backpacking trip. Left to Right: Rachel, Me, Bethanne,
Adam, & Dave
#2 This is a picture of me with my son Adam.
#3 This is a picture of me, about 3 miles into
our trip, looking at the beautiful Pacific Ocean.
This picture makes me want to cry…I can’t
believe I was able to do this!
#4 We're almost there!
#5 The kids eating my yummy food!
SPREAD THE WORD!
Remember to share this website with family, friends
and strangers. The more people we can reach the
stronger we become. The Naturopathic community
has always struggled to be equally accepted by
the Allopathic medical community and the federal
governing bodies. It is merely a case of political
bullying that we, as patients, have also found
ourselves struggling alongside of our professional
healers - with insurance companies, Allopathic
doctors, even loved ones. The
path to changing such archaic attitudes is through
strength in numbers. Let’s all become
part of the solution by doing our part in any way
we can to support the men and women who have helped
save our lives. True power is in Truth. Draw from
it to find the courage to challenge the norm –
in a good way. Thank you.
REMINDER: Have you checked out THE
FORUM yet? It is a great place to share your
ideas, ask questions, obtain information from questions
already asked and communicate with other subscribers.
Make yourself heard!
MAKE YOURSELVES HEARD!
EXAMPLE OF RECENT ADDITIONS TO THE FORUM:
Posted by Julie 16th October 2007. I’m doing this
for the first time tonight and the recipe looks
rather dry and thick. I’m afraid it’s not going
to rise at all and just be a solid brick of zucchini
bread. Laugh! Do you have any experience/suggestions
on working with soy lecithin vs. egg in baking?
Posted by Debbie 21st October 2007. I will use
ground flax seed instead of egg. Add a little water
if you need. I use honey instead of sugar so I
don’t need more liquid.
Please post your replies to our other subscribers
at THE FORUM.
Thank you.
WHY DIET IS CRITICAL FOR OUR MOODS
By Dr. Caryn Potenza,
N.D.
Our moods are affected by the foods we eat and
our body’s ability to break down and absorb nutrients
from those foods. If we are missing certain nutrients
from our diet, or eating foods from which those
required nutrients cannot be absorbed, it can negatively
impact our mood. Dr. Watrous, Dr. Zeff, and I have
talked at length about how important avoiding your
food intolerance is for your health. It is not
only vital for your physical health, but also for
your mental well-being.
Neurotransmitters (such as serotonin, dopamine,
tyrosine, GABA and endorphins) are chemicals formed
from proteins in our diet and affect our moods.
Deficiencies in these neurotransmitters can cause
mood disorders such as anxiety, depression, irritability,
rage, PMS, fibromyalgia, fatigue, insomnia, food
cravings, eating disorders, obsessive-compulsive
behavior and drug/alcohol addictions. What we eat
is important and it’s critical that we are able
to absorb and assimilate this nutrition for proper
neurotransmitter absorption. Eating a diet rich
in protein, vegetables, and whole grains is crucial
for our mental health. If we do not eat a well
balanced diet then we will have the above listed
problems because of diminished protein/neurotransmitter
absorption.
Another consideration for proper neurotransmitter
balance it the quality of food. Our foods are becoming
more and more void of nutrition. Foods that were
traditionally high in protein, vitamins, and minerals
are now losing nutritional value because of deficient
soil nutrients and animal feed that emphasizes
growth over nutrition. For example, starting in
the 1950’s the US began feeding corn to livestock.
This caused animals to grow and gain weight faster
at a lower price. Corn, however, is extremely deficient
in tryptophan, an amino acid that makes serotonin.
Insufficient amounts of this neurotransmitter cause
anxiety, depression and various other mood disorders.
Foods that contain high amounts of tryptophan
are organically raised meats (beef, lamb, venison,
buffalo), poultry, fish, dairy products and eggs.
Eating a diet with proper amounts of organic protein,
therefore, is critical for helping with mood disorders
because it ensures adequate amounts of serotonin.
This is vital for preventing and treating the many
different types of mood disorders as described
above.
Ninety percent of serotonin in the body is produced
in your gut. Amazing! This is one of the reasons
why your diet is so important. Following your specific
food intolerance diet and eating organic foods
high in protein and vitamins will improve your
mood and help you better adapt to life stressors.
If you are dealing with a mood disorder it is
important to take a close look at your diet. Are
you getting enough protein? Are you eating organic
vegetables and whole grains? Are you following
your food intolerance diet? These are the first
things to look for and to change.
If you are doing all these things and are still
experiencing difficulties, then supplementing these
amino acids in order to raise neurotransmitter
levels can be beneficial. Adding serotonin can
help with a variety of symptoms, ranging from depression
to anxiety. Tyrosine can help with caffeine withdrawal,
lack of energy, depression and lack of focus. GABA
deficiency results in symptoms of adrenal burnout,
tense/stiff muscles, and cravings for carbohydrates,
alcohol, and drugs for relaxation. Phenylalanine
(endorphin) can help with pain relief and addictions.
We all know the saying “you are what you eat”
and it is also true to say your mood and mental
clarity are dependant on what you eat as well.
So be sure to eat a well balanced diet and to follow
your food intolerance diet so your moods, thoughts
and energy are optimal.
In Health-
Dr. Caryn Potenza
For more information, you can read The Mood
Cure by Julia Ross, M.A.
Source: Amino Acid Therapy: Eliminating Negative
Emotions and False Appetites that Block Healing,
presented by Julia Ross, M.A., M.F.T. August 25,
2007
SHARING EXPERIENCES
By Sandra Strom, CEO
THE NUTRITIONAL
VALUE OF “STEW”
Autumn. The season of falling leaves and flaming
colors…and stews. We are also planning our kitchen
resources for the upcoming holidays.
Just how nutritional is the food we use to clean
out the refrigerator and dump into the stew? The
basic ingredients begin with onions, garlic, carrots,
potatoes (yucca root for the potato intolerant),
meat (or vegetarian substitute), celery, possibly
rutabaga and/or other roots. Herbs, tomato sauce
or catsup and corn are often added. Remembering
that raw foods are far more nutritious, all is
still not lost on us who are hooked on cooked.
Here are just a few of the beneficial nutrients
we obtain from some of the wonderfully tasting
ingredients. They are all “free” of being listed
in any of the food intolerance categories:
ONIONS: Onions contain anti-inflammatory,
anti-cholesterol, anti-cancer and anti-oxidant
substances, such as the flavonoid quercetin. They
are natural blood thinners. One cup provides 60.8
calories, 251.2 mg. of potassium, 13.81 g. carbohydrate
and 1.86 g. protein. Onions are very rich in chromium,
a trace mineral that helps cells respond to insulin.
In addition, they contain vitamin C. Quercetin
and other flavonoids found in onions work with
vitamin C to help kill harmful bacteria.
GARLIC: Garlic and onions are
both members of the Allium family. They are both
rich in powerful sulfur-containing compounds, which
gives them their pungent odors and aids in their
healing effects. Garlic has been used as an expectorant
for hoarseness, coughs and the croup, both as a
syrup and in a salve. During World Wars I and II
it was used as an antiseptic to prevent gangrene.
It is used as a treatment for intestinal parasites
and digestive disorders. When crushed, garlic yields
a powerful antibiotic called allicin. Garlic also
contains anti-fungal compounds, enzymes, the B
vitamins thiamine, riboflavin and niacin, vitamin
C, calcium, folate, iron, magnesium, manganese,
phosphorus, potassium, selenium and zinc.
CELERY: Celery is an excellent
source of vitamin C, which helps to support the
immune system. It is believed to aid in reducing
high blood pressure due to containing active compounds
called pthalides. Pthalides can help relax the
muscles around arteries, allowing dilation so that
the blood can flow at a lower pressure. They also
reduce stress hormones. Celery ranks as a very
good source of calcium and magnesium. These minerals
have also been associated with reduced blood pressure.
Touted as a diuretic, celery is rich in both potassium
and sodium, the minerals most important for regulating
fluid balance and stimulating urine production.
This helps to rid the body of excess fluid. Celery
contains compounds called coumarins. Coumarins
help to prevent free radicals from damaging cells.
CARROTS: Carrots are a wonderful
source of Vitamin A. One handful of baby carrots
will supply the daily requirement! They are rich
in alkaline elements, which help to purify and
revitalize the blood and aid in the maintenance
of acid-alkaline balance in the body. Juiced, it
is energizing and beneficial to the liver among
many other wonderful healing effects. Very high
in fiber, the carrot aids in intestinal inflammation,
constipation, even diarrhea, as well as helping
the body in healing from allergies, anemia and
supporting the nervous system. There are many more
attributes to the carrot not named here. It is
wise to keep a maintenance of carrots in our diets!
The Song of Health team wishes you
a happy and
safe Thanksgiving.
NEW RECIPES
REMEMBER TO USE ORGANIC PRODUCTS
WHENEVER POSSIBLE AND KEEP THE CHEMICALS AND STEROIDS
AWAY
Main Dish
WILD RICE CHICKEN CASSEROLE
(Contributed by Julie D.,
Subscriber, from The Forum)
Preheat oven to 425 degrees.
6 oz. Brown/Wild Rice - Lundberg Wild Blend (equals a little under 1
cup uncooked)
¼ cup Spectrum Organic Olive Oil
1/3 c. flour (we used Bob's Mill Organic Whole
Wheat Pastry)
1/3 cup chopped onion
1 tsp. salt
A dash of pepper
1 cup almond/rice milk (we make a 1/2 and 1/2 blend
of the homemade recipes)
1 cup chicken broth (we used Shelton's organic
Low Sodium canned - tested)
2 cups cooled and chopped chicken
1/3 cup parsley OR cilantro (or ½ of each)
1/4 cup chopped water chestnuts
cornstarch, optional
Prepare rice following directions (takes 50 min.)
Heat olive oil and add onions and cook until tender.
Stir in flour, salt and pepper. Gradually add
in rice/almond milk and chicken broth, stirring
constantly. If desired, stir in cornstarch. Heat
until thickened. Stir in rice, chopped chicken,
parsley (or cilantro), and water chestnuts.
Bake in a 2 qt. container uncovered for 1/2 hour.
Main Dish
PORCUPINE MEATBALLS
(Contributed by Julie D.,
Subscriber, from The Forum)
1lb. ground beef
½ cup long grain rice (uncooked)
¾ cup finely chopped onion
1 clove of garlic finely chopped
½ tsp. basil
½ tsp. salt
¼ tsp. pepper
The fixings for tomato
soup (I used: 1 large
can of Glen Muir Organic Diced Tomatoes and 1/2
small can of Glen Muir Tomato Paste)
1 cup rice/almond milk (I use a 1/2 and 1/2 combination
of the home-made recipes)
sweetener to taste
Combine ground beef, rice, onion, garlic, basil,
salt and pepper. Form into 1" balls. In
a blender mix tomato ingredients until well blended.
In a 4-quart pressure cooker combine soup and
'milk' together and any desired sweetener. Add
meatballs to mixture. Cover and heat to 15 lb
of pressure and cook for 10 minutes.
Note: This meal freezes well.
Many thanks to Julie for these great recipes.
Together, we strive for. . .
GREAT HEALTH - GREAT LIFE! |