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New Marion Institute director has focus on healthy living

MARION — The Marion Institute is celebrating its 25th anniversary with a new executive director, Liz Wiley.

But it’s more like a return engagement that both she and the Marion Institute staff are excited about.

The Marion Institute is a nonprofit organization that promotes innovative health and healthy living alternatives through education and networking programs, scholarships and referral services. Wiley worked for the institute from 2013 until 2016.

She’s returning because of how well the institute’s current goal of changing health care’s approach, from just treating symptoms to treating the whole person, fits in with Wiley’s own goals.

“We are promoting and referring people to a more state-of-the art holistic health care approach,” Patti Rego, MI’s marketing director, said. “Liz was spoken of very highly by the staff who knew her for her energy and commitment to being healthy and making the community healthier. She was a perfect fit with her background. With our new focus it was important to find a person living what we believe in. She does that. We try to emulate what we promote here, practice what we preach.”

“What’s cool about the institute is that it has always been ahead of the curve on issues that are important,” Wiley said. “It is now planning to focus primarily on health and wellness through what is called bio-regulatory medicine. It’s an exciting change to be part of.”

Not coincidentally, this new plan of action follows closely upon the Institute’s October 2018 opening of the BioMed Center in Providence, RI, where people may go for a deeper root-cause examination and treatment of their ailments.

It was a similar clinic in Switzerland to which Marion Institute founders Michael and Marge Baldwin brought their nine-year-old son Nathaniel to treat his leukemia 25 years ago. Nathaniel is now a healthy 33-year-old.

Marion Institute’s BioMed program director Jane Dolan helped found the new Providence center. Dolan said the only BioMed Center in the U.S. previously was in Arizona. Establishing one in Providence was an effort to give patients a shorter distance to travel for the same non-traditional but many times more effective level of treatment. Plus, Dolan noted, the Providence BioMed center offers a dental care component that the Arizona clinic does not.

The Marion Institute describes itself as an organizational hub for programs focused on innovative approaches to healthcare, community-building, and sustainable lifestyles, including BioMed Programs (BioMed Network and the Bio-regulatory Medicine Institute) and Grow Education. The Marion Institute is also a fiscal sponsor for a range of smaller organizations which are working toward their charitable certification and are in need of administrative support and guidance.

Wiley said she was motivated to return to the Marion Institute because “I love what this institution stands for and the timing was perfect.”

It’s an understatement to say she is ready to get to work. The first goal, she said, is working on is recreating the mission and vision statements, looking at all of the institute’s programs to align them with its new mission and focus, and yet stay relevant to the community we serve.

Wiley, who lives with her family in Wareham, has a background in biology and environmental and social issues and has taught classes at Bristol Community College and Boston University. She has a master’s in organizational management and leadership from Antioch University-New England.

Her first goal as the new executive director of the Marion Institute is “to look ahead to the Marion Institute’s next 25 years,” she said, without sounding intimidated by that fact. “We are looking forward to what we want to create for generations to come.”

Article source: https://www.southcoasttoday.com/news/20190121/new-marion-institute-director-has-focus-on-healthy-living

New food guide unveiled without food groups or recommended servings

Instead of eating food from four groups, Canadians are now encouraged to follow three guidelines on: what to eat regularly, what to avoid, and the importance of cooking and preparing meals at home.

Health Minister Ginette Petitpas Taylor unveiled Canada’s new food guide on Tuesday at a market in Montreal. It was last revised in 2007.

Our decisions on what to eat and how are influenced by a host of factors from taste to tradition, Petitpas Taylor said.

“Canadians deserve an easy simple source of advice they know they can trust,” she said.

There’s no longer an emphasis on food groups and recommended servings. Instead, Health Canada recommends eating “plenty of vegetables and fruits, whole grain foods and protein foods. Choose protein foods that come from plants more often.” For instance, fruits and vegetables make up half the plate on the report’s front cover.

“It’s not about portion per se, but perhaps about proportion,” Dr. Hasan Hutchinson, director general of Health Canada’s Office of Nutrition Policy and Promotion, Health Products and Food Branch, told reporters.

The proportion approach can be incorporated into family meals and snacks, he said.

Health Canada said the guide is taught in schools and promoted by health professionals to support the goal of getting Canadians to eat well. It can also influence the foods served and sold at daycares and schools, recreation centres, workplaces and health-care facilities.

A two-page snapshot of the new 62-page guide for health professionals and policymakers includes a glass of water as the recommended “drink of choice.”

The second of three guidelines covers foods and beverages that undermine healthy eating.

Health Canada recommends eating ‘plenty of vegetables and fruits, whole grain foods and protein foods.’ (CBC)

Beverages that contain a lot of sugar — including 100 per cent fruit juice — have been associated with a higher risk of tooth decay in children, the guide said. What’s more, consuming foods or beverages with added sugars has been linked to an increased risk of weight gain, excess weight and Type 2 diabetes.

The guide also notes there are health risks associated with alcohol consumption.

The guide was prepared using high-quality scientific reports on food and health, excluding industry-commissioned reports given the potential for conflicts of interest, according to Health Canada.

Hutchinson said that when officials scanned the evidence, they were struck by aspects of the food guides in Brazil, Sweden and Belgium. Fresh, unprocessed food is the cornerstone of the Brazilian food guide.

The third guideline in Canada’s revamped guide focuses on food skills, and advises to:

  • Be mindful of your eating habits.
  • Cook more often.
  • Enjoy your food.
  • Eat meals with others.
  • Use food labels.
  • Limit foods high in sodium, sugars or saturated fat.
  • Be aware of food marketing.

“It doesn’t need to be complicated folks,” Petitpas Taylor said.  “It just needs to be nutritious, and, might I dare say, fun.”

For parents, the most important takeway is that juice and sugar-sweetened milk are beverages that should be limited and considered treats for themselves and for their kids, said Dr. Yoni Freedhoff, medical director of the non-surgical Bariatric Medical Institute in Ottawa. 

“Overall though, the most important message is cook more, use less boxes, go to restaurants less frequently, not never but less, and remember that food marketers’ job is to sell food. It’s not to protect your health, and consider that too as there are inevitable criticisms launched by the food industry about this non-industry friendly food guide.” 

The full guide says food skills should be considered within the social, cultural and historical context of Indigenous people.

“It’s quite different from the previous one because it talks about the context of eating,” said Jean-Claude Moubarac, a professor in the nutrition department at the University of Montreal who advised on Brazil’s food guide. “It goes way beyond just nutrients and food and really adopts this much more holistic approach, which is much more appropriate.”

Food loaded with sugar, salt and fat

Moubarac is pleased with most of the new Canada’s Food Guide. He said it makes it clearer to consumers to seek out fresh and minimally processed foods, and avoid highly processed foods. The food industry has three years to introduce new nutrition labels to food products detailing information such as processed sugar content.

He said one limitation is those new food labels will only be available in 2022.

“It makes me think: how will consumers be able to identify highly processed food loaded with sugar, salt and fat?”

Availability and accessibility concerns such as finances are another consideration in the guide.

Now that Canada’s new guide is released, Moubarac said, policies and programs should be set up to make healthy foods more available and less expensive to address obstacles for healthy living for people who want to eat more fruits and vegetables. He also called for teaching children how to cook in school so they “fall in love with cooking real food.”

The new guide includes a mobile-friendly version that will be continually updated with resources, such as recipes.

Health Canada is also working on healthy eating patterns for health professionals and policymakers with details on the amounts and types of foods to serve at institutions for people in different age groups and life stages.

A tool kit for for Indigenous populations is being planned.

Article source: https://www.cbc.ca/news/health/canada-food-guide-unveil-1.4987261

Library debuts ‘Healthy Living Section’ and monthly club for parents Feb. 11

Too Many Requests

Article source: https://www.wmicentral.com/community_beat/briefs/library-debuts-healthy-living-section-and-monthly-club-for-parents/article_0356e103-1fc6-555f-beaa-48d43ea88f4e.html

Healthy living with bees: Investigating the antioxidant properties of honey and pollen – Ezine

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Article source: http://www.separationsnow.com/details/ezine/16861b96fda/Healthy-living-with-bees-Investigating-the-antioxidant-properties-of-honey-and-p.html

Healthy Living With TAU: How to use chia seeds

Chia Gel

To add to all your recipes, for instance, your soups, spaghetti sauce, etc., 10 minutes before they’re ready, make a Chia gel by soaking the grains in 7 to 10 parts water.

Ground Chia

Ground Chia hydrophilic seeds swell rapidly in liquids: coconut milk, soya , rice or almond drinks. Ground or in gel form, add them to your compotes, smoothies and your cereal. Ground Chia seeds can also be added to your salad dressings. Simply blend them thoroughly together for a smooth texture. Whole Chia seeds Whole, you can incorporate them to all your bread, cookies, pancakes, muffins and cake recipes. You can also add whole seeds to your rice or quinoa salads. Mix the seeds to your salads at least 2 hours prior to serving and refrigerate.

Beware of quantities: Similarly to linseeds, Chia seeds act on the intestines. Recommended adult dosage is a maximum of 2 tablespoons (30ml) daily.

Garlic

Garlic is unquestionably one of the most commonly used culinary and medicinal herbs in the world. In spite of its small size, it is unarguably the food which has generated and fed the most legends. Was it its scent which repelled vampires and witches? Or in fact, was it because of its therapeutic properties which promoted longevity and fought off pestilence? Possibly a bit of both!

Garlic, true panacea Studies have revealed its antibiotic, antiviral, anti-parasitical, antioxidant, hypotensive, cardio-protective, diuretic, detoxifying and anti-arthritic properties as well as its anti-tumour activity, notably stomach and intestinal cancers.

Garlic and Cardiovascular diseases

Garlic is a key protector against cardiovascular diseases

• Its hypotensive action helps reduce moderately elevated arterial tension;

• It helps improve peripheral blood circulation, a diabetes complication often associate With cardiac troubles;

• Its hypolipidemic action helps decrease cholesterol;

• It has also revealed anti-platelet activity (blood thinning)

• It also helps prevent Atherosclerosis, a disease which affects arterial walls and signifies that these walls are obstructed by deposits of plaque and fatty substances;

• It helps decrease the risk of reoccurrence in instances of existing cardiac troubles

Garlic has been the object of thousands of scientific studies and is, in most instances, proven to be most effective therapeutically in its aged form.

TAU wants to be your partner in turning your health around. At TAU, we are attentive to your needs. TAU will accompany you in your approach and you will discover a variety of products and health food sources. Moreover, in TAU, you can still enjoy the sound advice of our naturopaths and our natural health counselors.

Article source: http://www.thesuburban.com/blogs/healthy_living_with_tau/healthy-living-with-tau-how-to-use-chia-seeds/article_b0e187d6-18ca-11e9-a5f3-87e734a7a052.html

Healthy living and more

IF YOU’VE ever passed by Paseo Uno in Marfori, you may have noticed a shop at the corner with white walls and interiors that are noticeable from the streets because of the clear glass panes. There’s a huge sign above which read Croft Bulk Foods.

The concept of this store, which opened just August of last year, is rooted on the advocacy of reducing single-plastic use. Upon entrance to the store, glass containers of different beans, seeds, nuts, and other plant-based spices line up inside.

Customers are encouraged to bring their own reusable containers and eco-friendly canvass bags to put the items they bought. The prices per gram are also indicated at the containers which gives the customers the freedom to buy the amount that they would only need, thus avoiding excessive food waste. Basically, the customers are to scoop the items they need into their reusable containers, have it weighed, pay for it, and put it in their canvass bags. The entire process does not involve a single plastic as compared to regular grocery shopping.

However, aside from this environmental-friendly advocacy, the regular customers visit Croft Bulk Foods primarily because the items they offer for sale are plant-based unprocessed food that are very helpful and healthy especially to those who watch out for their diet.

Croft Bulk Foods offer dried fruits, cashews, almond, walnuts, pili, pistachio, chia seeds, locally-sourced cacao tablets, oatmeal, cinnamon, matcha powder, and so much more. These seeds and nuts can be mixed and matched to create the perfect breakfast or snack that is healthy. They also have their own Muesli and Granola mixes.

As they also manage The Vegan Dinosaur which is just a few meters away, the items they sell in Croft Bulk Foods are also some of the ingredients used at the vegan restaurant.

Healthy living, most especially when carefully selecting the ingredients and making the snacks and meals on your own, is indeed a fun and challenging experience. But if it is coupled with a socially-relevant advocacy as reducing plastic waste in the environment, it makes the effort worthwhile.

Croft Bulk Foods does not only offer plant-based food but as well as eco-friendly materials such as shampoo and soap bars, metal and bamboo straws, canvass cutlery holders, straw and toothbrush pouches, bamboo toothbrush, canvass totes, coconut and acacia-made sauce bowls, abaca dishwashing sponge, and reusable towels among others.

They are open 8 a.m. to 9 p.m. daily.

Article source: https://www.sunstar.com.ph/article/1783959

Sunday Fit: Nutritionist Lyndi Cohen’s approach to healthy living

“Easy; don’t diet,” she says.

“There are so many bad diet fads out there. Anything where you’re cutting out entire food groups, that’s a diet. And even clean eating is a diet. Anything where you’re giving food good or bad status won’t work.

“Food isn’t good or bad, food is just food. Remember, there’s a time and place to have chocolate but there’s a time and a place for all the healthy foods too.”

It’s a refreshing stance, but it’s also what we’ve come to expect from the Sydney dietitian know as the Nude Nutritionist.

Nude Nutritionist Lyndi Cohen does not believe diets of any kind work. Picture: Julian Andrews

Nude Nutritionist Lyndi Cohen does not believe diets of any kind work. Picture: Julian AndrewsSource:News Corp Australia

Whether it’s on the Today show or in her popular health books, Lyndi is known for her “no bullsh*t” approach to healthy living.

She says her goal is simple; she’s wants to keep it real.

It wasn’t always this way, of course. Like plenty of Australians, Lyndi spent years struggling with her weight and found fad diets just weren’t working — and in many cases, were actually making things worse.

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So she decided to try something different.

“I grew up dieting my whole life, fad diet after fad diet. I was struggling with my weight and I became an emotional eater. I was in a really bad place with food,” she says.

“I know what it’s like to struggle with food. I know what it’s like to wake up each day and feel like it’s all too hard and to hate your body. It can really control your life. I want to help people get out of that vicious cycle and to eat healthy without obsessing about it.

Lyndi Cohen’s book The Nude Nutritionist.

Lyndi Cohen’s book The Nude Nutritionist.Source:Supplied

“Everything I do now is about getting back to what really matters. None of the fad diets, no getting obsessed or being restrictive with what I eat. Just being healthy without any of the BS.”

That rule extends to her social media accounts, where she not only refuses to Photoshop her images, but even posts “Instagram versus reality” versions of her photos, so her fans can see that the way things look on social media is rarely how they look in real life.

“I think social media can be really negative or it can be really positive,” she says.

“We’re using it whether we like it or not but we can take control over our feeds, we can unfollow people who are promoting wacky stuff, we can choose not to subscribe to someone who is promoting a narrow image of what a healthy body looks like.”

And just what is a healthy body? Lyndi says that’s simple, too. It’s one that feels healthy, not one that looks a particular way.

“How many years have you spent hating your body and wishing it looked different? At some point you need to stop and go, ‘this is the body I’ve got, and I’m going to make it as healthy and as energised as I possibly can’,” she says.

“Otherwise you’ll spend your whole life obsessing about the wrong things. It won’t make you happy, and it won’t get you closer to a goal weight.

“We need to redefine what a healthy body looks like — and it’s not what you see in magazines.”

A DAY ON LYNDI’S PLATE

Lyndi says her diet is never about eating less, but eating more. She says eats as much she likes, but tries to focus more on healthier foods rather than on the naughty stuff.

“I’m not into wacky superfoods or any expensive ingredients,” she says.

“So maybe some homemade muesli for breakfast and then a fruit snack like a banana.

Cohen with Sunday Fit columnist Adam MacDougall. Picture: Julian Andrews

Cohen with Sunday Fit columnist Adam MacDougall. Picture: Julian AndrewsSource:News Corp Australia

“I like to make a big salad for lunch with some healthy carbs and some protein. And then if I’m hungry in the afternoon I’ll snack on some wholegrain toast with avocado and feta cheese.

“Then dinner is some protein, some carbohydrates and a load of veg — and maybe some Greek yoghurt if I’m hungry after dinner.”

FAST FIVE

1. Favourite healthy food?
Salmon

2. Favourite unhealthy food?
Chocolate — of any types. I don’t discriminate.

Cohen offers some great ideas on healthy eating. Picture: Instagram

Cohen offers some great ideas on healthy eating. Picture: InstagramSource:Instagram


3. Favourite beverage?
Coffee


4. Favourite motivation tip?
Just start with some gentle exercise.

5. Worst diet fad out there?
How much time have you got? They are all bad.

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Article source: https://www.news.com.au/lifestyle/health/nude-nutritionist-lyndi-cohens-no-bullsht-approach-to-healthy-living/news-story/afab19a80c27daad91deb4c69db5ffef

Saudi Arabian schools launch healthy living program

JEDDAH: The number of Umrah visas issued this year has reached 3,024,272, of which 2,561,541 pilgrims have arrived in the Kingdom, according to data provided by the Hajj and Umrah Ministry.
There are 399,479 pilgrims still in the Kingdom, with 277,372 in Makkah and 122,107 in Madinah.
Most pilgrims — 2,288,789 — came to the Kingdom by air, while 257,266 entered by land and 15,486 arrived by sea.
The largest number of pilgrims are from Pakistan (681,392) followed by Indonesia (447,450), India (306,470), Yemen (146,067), Malaysia (142,290), Algeria (92,752), Turkey (86,925), Egypt (85,438), Bangladesh (53,131) and the UAE (62,927).
The weekly data also included the number of Saudi staff within Umrah companies and institutions. They are 9,983 Saudis including 8,259 males and 1,724 females.
Developing Hajj and Umrah organizations and services in the Kingdom is among the top priorities of the Saudi government.
The Vision 2030 reform plan aims to attract more than 30 million Umrah pilgrims, and provide them with excellent services and an outstanding experience.

Article source: http://www.arabnews.com/node/1437896/saudi-arabia

MSG Networks’ Wellness Week Will Promote Healthy Living on Digital, Social

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Article source: https://www.adweek.com/digital/msg-networks-wellness-week-will-promote-healthy-living-on-digital-social/

HEALTHY LIVING: Heal Yourself with Delicious Foods

In this episode of Healthy Living, Danielle Walker, author of  Eat What You Love, tells CBN News Medical Correspondent Lorie Johnson how she used food to reverse her autoimmune disease.  

Article source: https://www1.cbn.com/cbnnews/health/2019/january/healthy-living