One of the most confusing topics in my practice as a Holistic Nutritionist is the Great Fat Debate. What is a good fat? What isn't as good a fat? Which ones should we nix from our kitchen pantry?
In this next in the series of #mondayhealthbasics, let's take a gander at this hotly debated topic, albeit in a bit simpler form.
Without fail, I usually share with my clients the list of Dirty Dozen and Clean Fifteen that is put out every year by the folks at the Environmental Working Group. EWG is a non-profit organization that relies on foundations and individuals and a bit of consulting for their income, a group that has been around now for over 26 years. Every year, they put out their latest list of produce that registers the highest pesticide residues (that would be the Dirty Dozen) and those with the least amount (that would be the Clean Fifteen). Well kids, there's a new list in town.
My work in Holistic Nutrition is to arm you with the ways the good foods can support you in keeping chronic inflammation at bay. There is no greater tool in my toolkit than today’s topic of conversation. So if this topic is new to you, settle in for a good ride. If you add nothing else to your regimen in 2019, this will be 80% of the work.
It's time to Stock Up.
I've been talking lots of food ways to up the health ante these past few weeks, some of those big foundational things you can put in place in order to support your ever lovin gorgeous bod. While I love the good foods kittens, it's time to get practical.
This week's topic is one that can be a bit of a hot button topic for some, and while I love a good debate, I will be talking simpler here. The impetus behind these weekly blog posts is to get the discussion going on how to choose our foods and make those lifestyle choices that are in support of optimal health, not to stir the pot. So this week's topic is about choosing meats, and reaching for grass-fed or pastured options when you're able to.
Ah yes, the birds are chirping, the bees have been busy, and the yellow fields have been greening up as spring is here upon us in the prairies and foothills. Hooray for spring! In the spirit of the season, we will look at some liver loving brews you can add to your food arsenal, in order to best support this hard working organ. This is the perfect time of the year to do so.
This whole series is about touching on some keystones that are important in reducing inflammation, and are key contributors to reducing your body's toxin load. All of these posts have been aimed at supporting gut health; loving your guts has a tendency to reverberate outwards, to all other systems in the body. Today, we're exploring why you may want to work on reducing the packaged goods in your pantry, and how to go about it.
This week's blog post is about engaging in mindfulness when sitting down to a meal, big or small. See, the digestive process is a pretty work-heavy job your body has to do. It takes a lot of steam! As part of the series of chemical processes and reactions that go on in your body in order to best prepare you for the nourishment that is about to be served, your body goes into 'rest and digest' mode. This requires your Parasympathetic Nervous System (PNS) to turn ON. (The opposite, aka 'fight or flight' requires the autonomous nervous system (ANS). This is not the system you want turned on when supper is being served. Read on to understand why.)