And as we all know, man flu is the worst possible sickness to have.  My continual nag of “have you had your olive leaf”, obviously has fallen on deaf ears.  But now I notice an array on bottles have made there way to the kitchen bench.  We have Colloidial Silver in case it’s bacterial and Olive Leaf in case it’s viral.  Throw in some Ferm Plus for immune support and some Fusion Cold and Flu for good measure.

I know it’s an advertising spiel for me, but honestly this is what we take for colds and flu.  I believe in covering all bases.  Now if I could just find something for the pitiful sniffle and the poor me puppy dog eyes, we should all live through the experience.

Di
(In the kitchen, making chicken soup)

PS
Answer to the Masquerading as Food Product……Chicken Flavoured Potato Chips.  Do you really need to feed a bunch of these chemicals to someone you love? Even occasionally.

Is it Possible?

The short answer is Yes - but you wouldn’t want to do it for ever.

My son has joined the 5 day challenge to live on $2 a day to support the charity www.livebelowtheline.com.au.  Live Below The Line is raising money and creating awareness of the extreme poverty which 1.4 billion people around the world live in.

So my privileged private school boy and a few friends are finding out what it’s like and how it’s possible to feed themselves on only $2 a day.  And while I think there are all sorts of contradictions and ethical dilemmas to the challenge, it has achieved the goal of raising awareness of poverty within his family and school community.

So, how do you live on $2 a day?

Well with me as his mother, firstly it had to be healthy.  We did have to compromise on one food, but the rest, even though it’s boring and pretty unappealing does tick most boxes.

Breakfast
100gms quick cook oats    .12c
100ml milk                            .10c
5gms sugar                             .01c
Total .23c

Lunch
1 pkt 2 min chicken noodles  .40
Curried Lentil and veg soup  .38
Total .78

Dinner
Pasta 200gms               .20
Tomato Pasta Sauce   .22
Veg                                    .37
Egg                                     .17
Total .96

Daily Total         $1.97

We haven’t made any allowances for salt, pepper and curry powder, but I think the spare .03 cents a day should cover that.  I hate the 2 minute noodles as the flavouring sachet has MSG and a few other nasties in it, quick oats don’t have as much nutrition as ordinary oats and I don’t think that there is enough protein.  But we did manage some fresh veg (in the homemade lentil & veg soup) and a daily egg.

The food is quite a change from our normal healthy daily fare.  But it does raise awareness that with extreme poverty it is impossible to eat a full, varied healthy and nutritious diet.  I think as a family we are even more appreciative of our good fortune. (Confession – I didn’t do the challenge, I already know how lucky we are.)

Tim is now more understanding of how hard it can be to change your circumstances.  If you are hungry and struggling to be healthy, it’s almost impossible to improve your situation in life.

Hopefully the money raised by the kids goes to really helping those less fortunate to change their circumstances, not just bandaid them. Also that the lessons that these very privileged teenagers are learning, stay with them long into the future.

Check out your local farmers markets and develop relationships with the growers, I find this is a good way to ensure you are getting the best quality, locally produced and seasonal produce - at a good price, that you can buy.

Enjoy the read

Yours in health and seasons, Angela

Wednesday, 11/05/2011

Two supermarkets in Sydney have been caught selling imported fruit as Australian.

Woolworths will pay a fine of $1,540 for advertising American lemons as Australian at its Newington store and Coles at St Marys will pay an $880 penalty for not disclosing its grapefruit was from Israel.

The supermarkets have been put on the NSW Food Authority’s Name and Shame Register.

Peter Darley, on the Horticulture Committee of the NSW Farmers Association says the large food barns are the worst culprits at not displaying where the fresh fruit and vegetables come from.

“They’re the ones that are certainly not complying and that’s disappointing,” he said.

“In one respect it’s interesting to see that Woolworths and Coles have been caught in this, but I think there’s a lot of others out there that will be caught in the investigations as the Food Authority steps up their investigations and inspections.”

Woolworths says it was “an isolated case of human error”, where individual lemons from the USA were correctly labelled, but the shelf said the lemons were Australian. The company says 97 per cent of its frest produce is locally grown. Coles has yet to respond to calls from the ABC.

I am a mum, raising my now 14 year old daughter pretty much on my own since she was very young, I am a Naturopath of 10 years, I work three days a week in a retail health food store on the Gold Coast in Australia and I am a HUGE advocate of getting back to basics.  I have realised recently, between the patients I see in my clinic and the many customers in the health food store, that we are all really suffering.  I myself have one of the ‘new’ diseases on the block – Hashimoto’s, and since I received my diagnosis, almost two years ago now, I have seen a flood of women (and some men) with very similar symptoms and diagnosis.

Not only that, and what astounds me the most, is the percentage of people suffering from what I call ‘lifestyle induced illness’ ie bloating, constipation, diarrhoea, asthma, diabetes, skin conditions, allergies, IBS, weight problems, headaches – honestly the list is endless.

What I hope to be able to provide here is what I have learned through my own personal journey and in my clinic.  What I have learned through my own research.  I may share something that I have read and think it may of value to someone.  It may be controversial at times, it maybe what you already know, my only hope is that it may help somebody, or at the very least inspire you to do some of your own research.  I would love your feedback, and welcome your questions, if I can’t answer them straight away, I will let you know and do some research until I can answer it.

I don’t have all the answers, I don’t think any of us do, but I might just have the one that you are looking for.

Until next time, I wish you health and happiness.

Angela.

My name’s Di and I am a wife, a mum and a grandmother who is passionate about feeding families healthy foods.  And educating.  Education is the key to knowledge and as we all know, knowledge is power.  So grab a cup of tea, (chamomile is calming) and let me explain what I’m all about.

Just Add Nature and our shopping site, Wise Choices came about because we wanted to create an online community of people passionate about health and well being.  The Wise Choices shopping site only contains products which I am prepared to use in my home, feed my family or supplement our health with.  And as a health food shop owner for the last 10 years, I want to share my knowledge of what  I feel are the  best products available, with no additives or rubbish,  to support different healing protocols or to just avoid the chemical maze of many retail products.

So why call it “Around the Kitchen Bench”?  Well as far as I’m concerned that’s the heart of the home, where everything that is important revolves.  You feed and nourish your family at the kitchen bench, supervise homework and share a cuppa with your family and friends.  Fridges are festooned with the most important paperwork of your day to day life and decorated with precious photos and the latest and greatest works of art.  It all happens on and around the kitchen bench.

Today is ANZAC day and I’m thinking I should go into the kitchen and whip up a batch of ANZAC biscuits.  Think about the longevity of this recipe.  Aussie and Kiwi mums in 1915 knew that a batch of these biscuits would travel well and be a healthy treat for their boys.  And today this still holds true.  Homemade ANZAC biscuits are a great lunch box filler and not just empty nutrition.  The oats, butter, coconut and golden syrup provide vitamins and minerals, as well as fibre and essential fatty acids.

But, be careful, because all ingredients are not created equal.  The desiccated coconut which you find in the supermarket usually contains the preservative 223 or sodium metabisulphite.  This is a particularly nasty preservative and can cause allergic reactions in those who are sensitive to sulphites.  Respiratory distress in asthmatics or anaphylaxis and other allergic reactions, such as rashes have all been documented as   side effects.  Fortunately my family are not asthmatics, but this is one food chemical that never gets its toe in my door.

My Family recipe for ANZAC Biscuits.  Makes approx 35 biscuits or if I can’t be bothered I just flatten it all out in a baking paper lined small roasting tray and then cut up after cooking.  Don’t be too worried about exact ingredients.  If you haven’t got enough coconut or oats just make it up with the one you have more of. You don’t have to use organic anything or rapadurra sugar, but I feel if you are going to all the bother of cooking, use the best ingredients you can afford and get your hands on.
INGREDIENTS:
1 cup each of plain unbleached organic flour, rapadura sugar, organic rolled oats and organic desiccated coconut
115gms butter
2 tablespoons of golden syrup
2 tablespoons of boiling water
1 tsp bicarbonate of soda

METHOD:
Preheat oven to 180 degrees C.
Melt butter and golden syrup in a large pot.  Combine water and bi-carb soda in a cup and then add to butter mixture.  Get one of your kids to do this, they will enjoy it foaming and bubbling.
Add the dry ingredients and mix together.  I do all the mixing in the pot.  Saves on dishes.
Drop a teaspoonful onto a greased or baking papered tray, allowing room for spreading.
Bake 10-15 minutes until golden and the right level of crunchiness.  My son likes softer and his sister crunchy. The one who makes or helps gets what they like.

“Lest we forget”

PS
As part of the education process I’m going to give you a bunch of ingredients which I believe are masquerading as food.  Look out in the next blog for what the product actually is. Do some research on the ingredients 621, 627 and 631.  Nasty, nasty numbers, which may surprise you.  Have a look in the pantry and do your family a favour and throw out anything with these numbers in them.
Potatoes, Vegetable Oil, Salt, Glucose, Maltodextrin, Flavour Enhancers (621,627, 631), Sugar, Vegetable Powders (Garlic, Onions), Milk Solids, Flavours (Natural and Nature Identical), Herbs and Spices, Citric Acid

Nami is a qualified naturopath who has clinical experience of over 5 years and has treated a wide range of symptoms including allergies, chronic fatigue, migraine, PMS, female reproductive system disorders,  immune disorders and digestive disorders.

Nami has successfully attained the Bachelor Degree of Natural Therapies at the University of Southern

Cross and also successfully attained the Advanced Diploma of Naturopathy and Advanced Diploma of

Western Herbal Medicine at the Academy of Natural Therapies where she has received an Award of

Excellence in Homoeopathy upon graduation.

She strongly believes in Evidence Based Medicine (EBM) and uses a range of functional pathology

tests, hemaview analysis and Hair Tissue Mineral Analysis (HTMA) to identify the cause of illness.

Nami has just come back from Japan where she was working for a preventative medicine institute in Tokyo and held more than 50 seminars on nutrition, herbs and health in Japan.

_ Bachelor Degree of Natural Therapy (Southern Cross

University)

_ Advanced Diploma of Applied Science (Naturopathy)

_ Advanced Diploma of Western Herbal Medicine

_ ATMS Accredit Member

_ Qualified Hemaview Analysist

_ First Aid Certificate

Lisa Rayburn felt dizzy, bloated and exhausted. Wynn Avocette suffered migraines and body aches. Stephanie Meade’s 4-year-old daughter had constipation and threw temper tantrums.

All three tested negative for celiac disease, a severe intolerance to gluten, a protein found in wheat and other grains. But after their doctors ruled out other causes, all three adults did their own research and cut gluten—and saw the symptoms subside.

A new study in the journal BMC Medicine may shed some light on why. It shows gluten can set off a distinct reaction in the intestines and the immune system, even in people who don’t have celiac disease.

“For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease,” says lead author Alessio Fasano, medical director of the University of Maryland’s Center for Celiac

The news will be welcome to people who have suspected a broad range of ailments may be linked to their gluten intake, but have failed to find doctors who agree.

“Patients have been told if it wasn’t celiac disease, it wasn’t anything. It was all in their heads,” says Cynthia Kupper, executive director of the nonprofit Gluten Intolerance Group of North America.

The growing market for gluten-free foods, with sales estimated at $2.6 billion last year, has made it even harder to distinguish a medical insight from a fad.

Although much remains unknown, it is clear that gluten—a staple of human diets for 10,000 years—triggers an immune response like an enemy invader in some modern humans.

The most basic negative response is an allergic reaction to wheat that quickly brings on hives, congestion, nausea or potentially fatal anaphylaxis. Less than 1% of children have the allergy and most outgrow it by age five. A small number of adults have similar symptoms if they exercise shortly after eating wheat.

At the other extreme is celiac disease, which causes the immune system to mistakenly attack the body’s own tissue. Antibodies triggered by gluten flatten the villi, the tiny fingers in the intestines needed to soak up nutrients from food. The initial symptoms are cramping, bloating and diarrhea, similar to irritable bowel syndrome, or IBS, but celiac disease can lead to malnutrition, osteoporosis and other more serious health problems that can result in early death. It can be diagnosed with a blood test, but an intestinal biopsy is needed to be sure.

The incidence of celiac disease is rising sharply—and not just due to greater awareness. Tests comparing old blood samples to recent ones show the rate has increased four-fold in the last 50 years, to at least 1 in 133 Americans. It’s also being diagnosed in people as old as 70 who have eaten gluten safely all their lives.

“People aren’t born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment,” says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content.

Gluten sensitivity, also known as gluten intolerance, is much more vague.

Some experts think as many as 1 in 20 Americans may have some form of it, but there is no test or defined set of symptoms. The most common are IBS-like stomach problems, headaches, fatigue, numbness and depression, but more than 100 symptoms have been loosely linked to gluten intake, which is why it has been so difficult to study. Peter Green, director of the Celiac Disease Center says that research into gluten sensitivity today is roughly where celiac disease was 30 years ago.

In the new study, researchers compared blood samples and intestinal biopsies from 42 subjects with confirmed celiac disease, 26 with suspected gluten sensitivity and 39 healthy controls. Those with gluten sensitivity didn’t have the flattened villi, or the “leaky” intestinal walls seen in the subjects with celiac disease.

Their immune reactions were different, too. In the gluten-sensitive group, the response came from innate immunity, a primitive system with which the body sets up barriers to repel invaders. The subjects with celiac disease rallied adaptive immunity, a more sophisticated system that develops specific cells to fight foreign bodies.

The findings still need to be replicated. How a reaction to gluten could cause such a wide range of symptoms also remains unproven. Dr. Fasano and other experts speculate that once immune cells are mistakenly primed to attack gluten, they can migrate and spread inflammation, even to the brain.

Indeed, Marios Hadjivassiliou, a neurologist in Sheffield, England, says he found deposits of antibodies to gluten in autopsies and brain scans of some patients with ataxia, a condition of impaired balance.

Could such findings help explain why some parents of autistic children say their symptoms have improved—sometimes dramatically—when gluten was eliminated from their diets? To date, no scientific studies have emerged to back up such reports.

Dr. Fasano hopes to eventually discover a biomarker specifically for gluten sensitivity. In the meantime, he and other experts recommend that anyone who thinks they have it be tested for celiac disease first.

For now, a gluten-free diet is the only treatment recommended for gluten sensitivity, though some may be able to tolerate small amounts, says Ms. Kupper.

“There’s a lot more that needs to be done for people with gluten sensitivity,” she says. “But at least we now recognize that it’s real and that these people aren’t crazy.”

The pH level of our internal body fluids affects every living cell.  Metabolic processes require an alkaline environment. In contrast, an acidic body is a magnet for illness, disease, cancer and aging. Chronic over-acidity corrodes body tissue, and can ultimately disrupt important cellular activities and functions, including:

• Decreasing the body’s ability to absorb minerals and other nutrients
• Decreasing energy production
• Decreased ability to repair damaged cells ie cancer cells
• Decreased ability to detoxify heavy metals

A surprising number of physical problems and diseases can be due to high acidity, including:

• Lack of energy and constant fatigue
• Weight gain, and difficulty losing weight
• Recurrent colds and flu’s
• Loss of drive, joy and enthusiasm
• Depressive tendencies
• Headaches
• Loose teeth
• Inflamed, sensitive gums
• Mouth ulcers
• Cracks at the corners of the lips
• Teeth sensitive to hot, cold or acidic foods
• Acid regurgitation
• Ulcers
• Nails are thin and split and break easily
• Hair looks dull, has split ends, and falls out

Some believe that over-acidity in our bodies is the root of all disease. Research has already proven that disease cannot survive in an alkaline state and yet thrives in an acidic environment.  So, as long as your body is overly acidic, it is also in a state of degeneration.

Over acidity in the body also reduces the assimilation of vitamins, minerals and food supplements. Mucus in the small intestine (caused by over acidity)also blocks the absorption of vitamins and minerals, so abit of a double whammy from a nutritional point of view.

These are some of the reasons why I promote a more alkaline diet, which will also help you to detox and bring back your good health.

What exactly do we mean by Acid and Alkaline?

Acid and alkaline states are measures of pH, or “potential hydrogen”.  All organic matter, including the human body has a pH level.  The pH scale covers a range from 0-14 (Ph of 7 is neutral, less than 7 is acidic, and above 7 is alkaline).

How do we get too Acidic?

Poor diet and stress increase our body’s acid levels.  Foods contain different levels of acid or alkaline content in their own right. But what determines the pH condition in the body is the whether the food is acid or alkaline forming after being digested. With an understanding of acid or alkaline forming foods, we can work toward our optimum health objective. From a biochemistry perspective, it is the levels of inorganic matter in food (sulphur, phosphorus, potassium, sodium, magnesium and calcium) that determines its impact on the acidity or alkalinity of our body fluids.

Choosing foods according to whether they are acid forming or alkali forming can have a major impact on your ability to heal and maintain health.  Aim for 70-80% of your diet to be alkalizing foods, such as green vegies. Furthermore, high-quality supplements will help you achieve and maintain a healthy pH balance.

Eating more alkaline foods and reducing stress will help you maintain a healthy pH level, oxygenate your system, promote healing and prevent illness.

Physically… we are what we absorb
Mentally… we are what we think
Spiritually… we are what we believe

We are living in an age when every time we turn on the radio or TV, or open a newspaper, we are bombarded with a plethora of weight loss programs, all promising to give us the body beautiful.  The fact is, there are more ‘miracle’ weight loss plans available to us than ever before, but as a nation, we are fatter than we have ever been. Not something the weight loss companies want you to know.

Food is NOT the enemy. Weight loss programs that encourage the reduction, or elimination of foods groups, ie fat or carbohydrates, although providing short term results, play havoc with your metabolism.  95% of people undertaking these regimes will put all of the weight lose back on, plus some, and find it more difficult with the next diet to achieve the same results, let alone anything long term.

Nutritionally, we are STARVING.  You only have to walk into the supermarket – conservatively, 60% of the ‘food’ available is processed, dead and void of any nutritional value or enzymatic activity.  According to the Australian Bureau of Statistics, in 2007/2008, 61% of Adult Australians were overweight or obese (http://www.dsr.nsw.gov.au/research/fact_obesity.asp).  Could it be because we are starving ourselves?  As soon as your body feels like it is not getting the correct amount of nutrients, it will send out a ‘feed me’ signal.

Obsessing about how we look or feeling guilty about food seems to be part of our psyche.  You may have examined your blood type, entered the zone, emptied your pantry of carbohydrates and taken every metabolism-powering thermogenic herb known to humankind, but nothing – nada – zilch has permanently moved that bit of ‘extra you’ – that doesn’t fit into last years jeans.

You need something that puts you back in control of your body and that you can incorporate into your lifestyle.

1.  Eat REAL Food

Basically, if it doesn’t come out of the ground or off a tree, or walk around on two or four legs – we shouldn’t be eating it. (The giveaway would be if it comes with cardboard or plastic packaging wrapped around it – don’t eat it)

Plenty of fresh fruit and veg – the key here is variety, and raw as much as possible.  Protein – organic chicken, small amounts of red meat (once or twice per week), fish (two or three times per week), eggs and raw nuts and seeds.  Throw away your margarine and put butter back in the fridge, drink whole milk, preferably unhomgenised.  Low GI carbohydrates, ie sweet potato not potato, wholegrain bread not white bread etc.  A super food combination, ie Spirulena, Green Barley, Chlorella and Wheat Grass.  This way of eating will ensure you get ALL the nutrients your body needs to maintain normal body weight, function optimally and age well. No more starvation.

2.  Portion Distortion

The size of the average dinner plate 20 years ago was 18 to 23cm, today it is 28 to 30cm.  That equates to a staggering 50% more food on your plate.  So, USE SMALLER PLATES. Given that most people eat all of the food on their plate, this simple measure would substantially decrease the amount of calories you are eating.  The meal will still look adequate and I guarantee you will still feel full.

If you want to go one step further, use one quarter for protein, one for low GI carbs and two for vegies or fruit. When dining out, ask for a child’s portion or entrée, or just eat half and take the other half home in a doggie bag.

3.  Liver Support

The short story is liver function is disturbed in many overweight people.  The liver is the major fat burning organ in the body.  It regulates fat metabolism and can also pump excessive fat out of the body, through the bile, into the small intestines. If the diet is high in fiber, this unwanted fat will be carried out of the body via the bowel actions.

Thus the liver is a remarkable machine for keeping weight under control, being both a fat burning organ and a fat pumping organ.

Fortunately, the liver is one of the organs in the body that has the capability to heal and regenerate.  There are some fantastic liver support formulas available, and these combined with some basic dietary advice, should have your liver functioning optimally in no time.

4.  Check Your Toxicity Levels.

A study in the Oxford journals has recently revealed that detectable levels of DDT and other organophosphates are still being found in breast milk.  This is because 75% of breast milk is derived from body fat.
Toxins entering the body (DDT, mercury, lead, aluminum etc) are ‘packaged up’ in a fat cell.  The sole purpose of this is to keep us safe.  Unfortunately, this also means that the body will not release the fat from this cell, because that would put us in danger.  If weight gain is the body’s way of segregating toxins where they can’t harm the rest of your system, then it logically follows that a weight-loss program that does not help the body to purge these stored toxins will only succeed temporarily.
Any weight management program should include a hair and live blood analysis to determine toxicity levels, followed by a safe and supervised detoxification program.

5.  Rule Out Any Metabolic Conditions.

Have you ever heard somebody say “I’ve got a slow metabolism and that’s why I put on weight so easily?”  It is a little known fact that the more weight you carry, the faster your metabolism needs to be.  This is because the body has to work harder, consistently, to maintain the status quo.  So although this statement is not exactly correct, you can certainly be suffering from certain metabolic conditions which make losing weight that much more difficult.

Metabolic syndrome, sometimes also known as syndrome X or insulin resistance, is a collection of disorders that occur together and increase your risk of developing type 2 diabetes, stroke or heart disease and almost always occurs in obese or overweight people.

It is a bit of a vicious cycle and always a contentious argument, which came first – the syndrome or the weight?

Needless to say, addressing the reasons why these conditions came about and other factors including underactive thyroid, liver etc will provide healthy long term sustainable weight loss results.

6. Make Water Your Drink of Choice

Water makes up about 60% of our body weight.  Do you think that it would hold true that 60% of what we put in our mouths should be water?

Drinking enough water will help you to lose weight by regulating appetite, increasing your metabolism, helping digestion and stopping food cravings.  It is my belief that the feeling of thirst is often misinterpreted as hunger, so by drinking a glass of water before you eat anything, you might find the hunger pangs disappear.

Drinking water will also boost energy levels, regulate body temperature, improve skin quality, fight infections, decrease (not increase) water retention, eliminate toxins, prevent kidney stones, alleviate some headaches and joint pains, regulate blood pressure and reduce high cholesterol.

The usual recommendation is to drink at least 6 to 8 glasses of water every day. Ideally, purified water is best. So, make water your drink of choice

7.  Exercise

Last but not least, its exercise.  Now I am not a big believer in big long sweaty sessions in the gym, or pounding the pavement for a set amount of time, at a set intensity.  Don’t get me wrong, if you love going to the gym and you love running or walking then by all means keep doing it.  I think the key to exercise is to do what you enjoy.

If it is a chore for you to run, walk or go to the gym and you are forcing yourself to do it, then it is not something you will maintain.  You will also not get the results that you desire because you are possibly placing more stress on yourself and doing more harm than good.

If you look back at our ancestors (I’m talking cave man days) most of the exercise they did was low intensity, roaming the plains, looking for the next meal.  They had quick, short
spurts of high intensity exercise when they were chasing down the next meal.

So if walking is your exercise of choice, then every time you see a set of stairs or small hill, RUN UP IT!  This idea is to keep your body guessing, ready to burn fat at a moment’s notice because it doesn’t know when it might need to.

Don’t forget the incidentals – you’ve heard them all:

-     Park the car further away from work and walk
-    Walk the kids to school, don’t drive them
-    Take the stairs not the elevator
-    Put some effort behind the weekly vacuum clean
-    Go for a walk at lunchtime
-    Hang the washing out, don’t put it in the dryer
-    Play with the kids
-    Walk the dog
-    Twiddling you toes to the beat of the music

I could go on and on.  The point is, don’t underestimate the power of the small stuff.  It all adds up.

In closing, while reading this article, I hope you will feel some excitement, a sense of ‘I can do this’.

Keep in mind; you are in the place you are in right now, because of a lifetime of habits.  These habits won’t be easy to change all at once, overnight.  They will require a consistent and steady approach.

I would suggest changing one thing a week.  For example you might decide that this week you will increase your water, next week you will go out and buy smaller plates for yourself, the week after that visit a naturopath and have some testing done or an eating and wellness plan tailored just for you.

Tackle each thing one at a time and you will find, before you know it, you have created new habits.  Habits that will last a lifetime and give you back your time for life.

If you have any questions with regard to this article please don’t hesitate to contact me.

Angela Sipson ND
Adv Dip Nat Adv Dip West Herb Med