November 2009  

" “Between stimulus and response there is a space. In that space is our power to choose our response. In our response lies our growth and our freedom.” "
 ~ Victor Frankl

Winter Wisdom on THE FLU

Ok, it's Cold and Flu Season and here's a typical scenario:

You're at a holiday gathering and a good friend you haven't seen in a while comes up to you with his or her hand extended in friendship. Do you:

  1. Recoil in horror, turn and run out the door, knowing very well that there are microbial germs on their hands and there’s only one escape.
  2. Explain to your friend that you can't shake hands because you've become a famous concert pianist and, with your hands being insured for a million dollars, you can't take the chance that your insurance agent witnessing the act will pull your coverage.
  3. Shake hands heartily because, despite all the media hype, you know that you've done everything in your power to keep your immune system healthy and your ultimate goal in life is to enjoy moments like this without reproach.


If you're like me, you'll go with #3. Although I didn't get and don't plan on getting the flu shot, I feel reasonably sure that I've been doing my best to increase my chances of staying healthy. I also feel that living my life in fear leads to a depressed immune system.

Let's face it, influenza (a.k.a. the flu) has been around for a while. The "Spanish Flu" pandemic of 1918 was one of the worst in history. It killed more people than World War II. Since those times, the fear of catching and dying from the flu has had it's ebb and flow, but this season, fear around contracting flu may be at an all time high. So, what’s different? 

I think we have to start with media coverage of the H1N1 virus. We have been barraged by reporting on H1N1 or Swine Flu since it first appeared last spring. Each time someone dies of Swine Flu, we hear about it. What we don't hear about is how many people die of other strains of the flu. I don’t want to minimize the death of anyone, however, less than 100 children die each year from seasonal flu viruses. If we use Australia’s statistics for the H1N1 virus that hit earlier this year, that number may double. In the United States, of the 36 children who died from H1N1 between April and August of this year, 30 had some form of chronic health condition, and all of them had a co-occurring bacterial infection. 

While the flu vaccines have been getting popular, with the emergence of free shots available to you wherever you live, the shots are designed to be effective for only a handful of strains, so getting a shot can leave you more susceptible to other strains of the flu. (And there are the side-effects...) 
Holistic and other health practitioners agree that a well-functioning immune system is the best way to ensure your body’s ability to fight off this flu virus and keep from developing secondary infections like staphylococcus aureus. 

When every case of flu is reported by TV news anchors and alarming messages continue to feed the fear that has been more contagious than the illness, we all become more fearful and stressed-out. This means our immune system gets depressed and our bodies become ill more easily. 
In contrast, when we are feeling strong, vigorous and happy, our bodies function more effectively and we experience better health. In studies done by researchers on heart attack and cancer survivors, one common element is that those who beat the diseases had a positive attitude. 

Even those with healthy immune systems can benefit from taking precautions to avoid disease. For example, grocery stores now have sanitizing wipes next to the carts. I have even seen a cart-processing station that sanitizes the carts before they are brought back into the store. These are all beneficial in preventing the spread of germs, as long as we don’t go overboard. Hand sanitizers actually remove both the beneficial and harmful bacteria from our hands. Consequently, if we use a hand sanitizer which removed the beneficial bacteria and then grab a dirty doorknob, our hands actually no longer have protection from the harmful bacteria harbored there.

I believe American common sense and the kind of rugged hardiness that brought many of our ancestors to this country in the first place, will see us through another flu season. So, if you get sick, stay home. Be sure to wash your hands and cough into the crook of your elbow. You can fortify your immune system with Echinacea, Vitamins C, D3 and zinc, and by eating plenty of old-fashioned chicken soup (it really works!). And when an old friend comes along with a warm embrace, remember that hugs boost your immune system too. 


Pumpkin Cheesecake
Serve this wholesome, gluten-free dessert at your Thanksgiving or Christmas celebration. Warm up a fresh cranberry sauce just before serving for guests to spoon over their slices. Be sure to keep the cheesecake covered in the refrigerator until ready to serve. This recipe can be made up to a day ahead of time. 

Crust: 1 cup superfine sorghum flour
½ cup arrowroot powder
½ cup pecans, finely ground
1 to 2 teaspoons cinnamon
¼ teaspoon sea salt (link)
4 tablespoons coconut oil (room temp)
5 tablespoons water
1 tablespoon maple syrup
Filling:  ½ cup millet
2 cups water
1 cup cooked, mashed sugar pie pumpkin
½ cup raw cashews
½ cup maple syrup or agave nectar
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Directions: Start by cooking the millet. Rinse millet in a fine mesh strainer under running water for a minute. Then place millet and the 2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. Remove from heat.

To make the crust, preheat your oven to 350 degrees. Line your spring form pan with parchment paper. (Trace the bottom of the pan onto the paper to form the size circle you need, then cut with scissors).

In a medium mixing bowl whisk together the sorghum flour, arrowroot, ground pecans, cinnamon, and sea salt. Add coconut oil and cut in with your fingers or a pastry cutter. Then add water and maple syrup. Quickly mix dough with a fork. Form into a ball. Press dough evenly into bottom of spring form pan.

Bake for about 15 minutes. Let cool completely.

To make the filling, place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high powered blender. I use my Vita-Mix. Blend until smooth and creamy. Then add the cooked millet and blend again, scraping sides down as needed. Blend until very smooth. Pour filling into cooled crust. Spread the top if needed.

Let cheesecake set at room temp for about an hour then cover and transfer to the fridge until completely set, at least 3 hours or overnight. Remove cheesecake from spring form pan and slide off onto a platter for serving. Source: www.NourishingMeals.com

Serve with a cranberry sauce.

Taken with permission from Whole Life Nutrition Newsletter

 

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