TDI Newsletter Archive 2016

A Coffee Culture

December 2016

Newsletter TDI and Health Through Awareness - Newsletter December 2016

Coffee is a hot topic (no pun intended). When I am doing thermograms the question inevitably comes up in conversation, “is it OK to drink coffee”? My answer is – do you really love and enjoy that cup of coffee? If the answer is yes, then do it in moderation while being aware of the benefits and risks, which are listed below. However, I do warn against those coffees that are full of sugary syrup and topped with whipped cream and look more like ice cream sundaes. For instance, a 16 oz Caffe Mocha is 360 calories and a 16 oz Caramel Macchiato is 250 calories. Read this newsletter…

Everyday necessity or occasional treat? Don’t despair if you can’t kick your caffeine habit.  Flavored teas, decaf coffee, and green juices are great alternatives to experiment with in lieu of your regular caffeinated pick-me-up.  Whichever way you prefer to consume caffeine, there are both health benefits and harms to consider. Read this article…


Eating Seasonally

November 2016

November 2016 Newsletter - Eating Seasonally

Eating locally grown food in accordance with the seasons will help you live in harmony with yourself, your body and the earth.

Our ancestors ate seasonally because they had no choice. Fresh greens grew in spring, fruit ripened in summer, root vegetables kept them going in the fall and people relied on animal food to get them through the winter. These days, however, it is extremely easy for us to forget about seasons when we eat. Thanks to modern food processing techniques and worldwide distribution of resources, most foods remain available year-round. Grocery store shelves look exactly the same in December as they do mid-July, and we are able to buy any type of food we want irrespective of its seasonal availability.

Just because technology makes it possible for us to have oranges in winter, however, doesn’t mean we should eat all foods whenever we please. Read this newsletter…


Controversial Ingredients

October 2016

Newsletter TDI and Health Through Awareness - October 2016

Quick and portable foods are now the norm in modern society. Whether it’s a toaster pastry, a tube of yogurt, a can of cola, or an individually wrapped slice of cheese, chances are that the product is heavily processed and contains various additives and chemicals to preserve its shelf life.

Did you know that these convenient foods, which commonly come with unpronounceable ingredients, may come at a dangerous price? Various food additives and chemicals have shown side effects which range from nausea and headaches to more serious conditions such as cancer, Alzheimer’s, and Multiple Sclerosis. Be sure to read ingredient labels carefully, and consume more whole foods! Read this newsletter…


Dairy, You Decide

September 2016

TDI & Health Through Awareness Newsletter 2016

I thought this would be a nice follow up to my three-part series on fats, proteins, and carbohydrates.

Female mammals nourish their babies with their own milk and stop after a relatively brief period of growth. After this time, young mammals never again show any interest in milk, nor do they have access to it. Humans are the only mammals who continue to consume the milk of another mammal into adulthood. So it begs the question…do we really need dairy?

It is worth acknowledging that dairy is not an essential part of the human diet, and, in fact, most adults around the world do not consume it at all. Most of them can’t because  they are lactose intolerant, which means they lack the digestive enzymes needed to digest dairy. Read this newsletter…


Part III: Carbohydrates

August 2016

Newsletter August 2016

This newsletter is part three of a three-part series. Last month we covered proteins. This month we cover carbohydrates.

Carbohydrates are good sources of energy, fiber, vitamins, minerals, and a host of other important food components like bioflavonoids, isoflavones, and polyphenols that are essential for optimal health. Some carbohydrates, however, have a high GI and thus can have a negative effect on your health.  For these reasons, choosing the right carbohydrates is essential to healthy eating. Learn how nature provides many sources of good carbohydrates.  Read this newsletter…


Part II: Proteins

July 2016

Newsletter July 2016

This newsletter is part two of a three-part series. Last month we covered fats. This month we cover protein and next month carbohydrates.

Based on the Blood Type Diet, as an O positive blood type, I do enjoy a small amount of organic animal protein with my meals. The Blood Type Diet is an individualized approach to eating that combines anthropology, medical history, and genetics. Each blood type (O, A, B and AB) is derived from a different time in human evolution and thus affects how people of each type react to food and disease. For example, Type O’s are the oldest blood type and come from hunter-gather cultures. They can handle a lot of protein from animal sources and enjoy intense physical exercise. Read this newsletter…


Part I: Fats

June 2016

Newsletter June 2016

June is National Fruit and Vegetable Month. Starting in 1975, government recommendations, food advertisers, medical doctors and nutrition experts advocated a diet low in fat.  What this fad failed to address was the difference between low-quality fats contained in junk foods and naturally occurring high-quality fats that can be beneficial to health.  Remember the low-fat craze that swept the nation in the early 90s?  Every cookie, cracker and cake variety came in a low-fat version.  Yet Americans continued to get fat.  We became a nation of consumers of low-fat products, believing that eating fat made us fat.  The truth is that our bodies need fat, and knowing what kinds of fats to consume and what kinds to avoid is not complicated. Read this newsletter…


Energetics of Food

May 2016

Newsletter May 2016

Traditional Chinese Medicine (TCM) focuses on using food to prevent and treat disease. Instead of describing foods by how much protein, fat, or calories they contain, TCM focuses on the quality of the food. All foods have a distinct energy and characteristic properties that either make us healthy, balancing and nourishing our bodies, or create imbalances that result in sickness. This is food energetics. Knowledge of food energetics can help one build a stronger sense of health and well-being by eating different foods that impose different effects. Hence the saying “you are what you eat.” Read this newsletter…


Be Aware, Be Listening, Be Engaged

April 2016

Newsletter April 2016

Want to communicate better? All too often, what we try to communicate gets lost in translation despite our best intentions. We say one thing, the other person hears something else, and misunderstandings, frustration, and conflicts ensue. Whether you’re trying to improve communication with your spouse, kids, boss, or coworkers, you can improve the communication skills that enable you to effectively connect with others, build trust and respect and feel heard and understood. Read this newsletter…


Meditation

March 2016

Newsletter March 2016

In a world gone mad, meditation keeps me sane…most of the time anyway. My meditation practice is a grounding force in my life and something I look forward to every day.  Meditation does not mean taking a nap or just “vegging out”. It is an active process. While meditating I am present in the moment, aware and awake and I am not being controlled by random thoughts or circumstances outside of myself. My advice regarding meditation is to keep it simple. Don’t worry about doing it perfectly. Read this newsletter…


Stave off the Winter Blues

February 2016

Newsletter February 2016

In the cold-weather months when daylight wanes and snowflakes and blustery weather keep you indoors, you should not sacrifice your health and well-being just because you feel the familiar tug of hibernation. You can stave off the feelings of the winter blues, make staying healthy a priority and keep your spirits high by taking care of your body with a few simple wellness tips. There are many simple things you can do to achieve this.

Also, learn about the Top 10 Herbs for Fall & Winter Health. Read this newsletter…


Full-Body Detox

January 2016

TDI Newsletter January 2016

8 Natural Ways to Turn Your Cleanse into a Full-Body Detox. Detoxing happens when the amount of inflammatory food and drink put into our mouth is reduced and the liver has an opportunity to work through built-up toxins. As Dr. Mark Hyman states, “Detox is necessary when the metabolic waste from normal human metabolism, environmental pollution, and what has become known as the Standard American Diet (or SAD) has exceeded the threshold for what the body’s innate detoxification system can tolerate.” Read this newsletter…