Make a Difference!

A Helping Hand can make a World of Difference!

This video is about making a difference in someone's life. But in the end you make a difference in your own life.


Make a Difference

             Karen

Harvesting Life is so much more than Food

ALZHEIMER'S ILLUSTRATED: From Heartbreak to Hope by the AAQI

Harvesting the fullness of life and living is so much more than food. It involves relationships, curiosity, community, compassion and empathy. It includes faith, laughter and above all love.
Food fuels us to enjoy and participate in life and living. Food can be the vehicle with which we bring together families, friends and communities. 
But once fueled it doesn't stop there. 
I have yet to meet someone that is without a spark of creativity. It could be music, theatre, painting, sculpting, design, food crafting(chefs and cooks), fabric arts, word smithing. We all seem to have something we can be passionate about when given the opportunity.
Day to day life can rise up so large with its' problems that demand so much of our energy. But when given the time to pause, rest - but not just the body, the mind and spirit also - that creative spark can start to twinkle.
This morning I watched an item on "The Today Show", where a family of 3 lived on $20,000 yearly. Jennifer (the mom), was a master of recycling and creativity with free or minimum cost items. She created a beautiful warm, cozy inviting home for herself, husband and son.
I've been so focused on "getting better", I'd given up on my creative spark.
I love to paint, design jewellery and sew. I'm starting to feel somewhat better and my creative spark is starting to light up.
So, with that said I want to introduce you to one of my Creative Inspiration Heroes - her name is Ami Simms - an amazing quilter. 
Ami started a program called "The Alzheimer's Art Quilt Initiative(AAQI)" after her mother was diagnosed and eventually passed away from Alzheimer's Disease. Ami tells about how the AAQI got started and how we can also help. 
This creative hero struck a chord in my heart. As a nurse dealing with Alzheimer patients. I often saw the person fading away from life. Forgetting relationships that were once dear to them and the toil it took on their families. It is heartbreaking. Finally the diminishing of their physical health, leaving them open to a host of infections and other issues.
If you have the creative leaning of fabric crafts and art, please help Ami to make a difference with Alzheimer's.
I know my creative spark is returning and I'm stoking the flames to get it fully burning again.
Happy Creating!
        
        Karen

Giving Myself a Rest! Dairy Free, Soy Free, Nightshade Free, Corn Free, Nut Free Smoothies and Soups

Smoothies & Soups

Recently I tried a grain free diet and was able to re-introduce rice, teff, 

sourghum with no issues. The starches arrowroot and tapioca were no problem also. Then I tried GF corn tortillas. Not a good response. Within 20 minutes I had tingling in my lips and my ears became itchy. Benadryl thankfully stopped this intial reaction. However 4 hours later the digestive tract response set in. It was violent and painful, with an incredible amount of bloating. My ribs ached from being "stretched". I took the maximum dose of Benadryl and although still uncomfortable, I was able to rest. It took almost 10 days to recover from this episode. 

I had been Nightshade free for a couple of months and wasn't really sure whether they were a problem. So I tried a small tomatoe. After 20 minutes again stomach pain, but this time instead of the abdominal pain, it became a sinus headache that turned into a migraine. 

So far I've identified, Gluten, Dairy, Eggs, Corn and now Nightshade as triggers for allergic responses. Now not just GI, but neurological (migraine) and sinus issues.

I was still feeling exhausted. So the next to go is soy. I so don't want to give up soy. I depend on it for so many things. Soy milk, tofu, tvp. 

But I need to take soy from my diet for awhile to see if it is also a problem. I also decided to remove all nuts for a time. Time to give myself a rest.

My chiropractor uses the "Pro-Adjuster" system on me (I respond best to this system vs. mechanical adjustment), at the last visit he showed me where the GI tract inflammation was impacting my spinal column health.

Thankfully I found this article. 

"How I Became a Veggie Lovin', Tree Huggin', Healin' Junkie by Elisa Rodriguez.

Her website is www.EatUrVeggies.com.

Elisa is a Registered Dietician who has journeyed through the medical community in search of her own diagnosis and management of Lupus. Elisa wanted to use diet and food to reduce her inflammation. She offers recipes along with her knowledge of nutrition to reduce inflammation that causes a myraid of problems.

Inspired by her website and recipes I came up with some Smoothie and Soup recipes that can be whole meal replacements.

Dairy Free, Soy Free, Nut Free, Nightshade Free, Corn Free, Nut Free Smoothies

Good Morning World!! Smoothie

Makes 2 liters- serves 4-6 people

2 large carrots, peeled and cut into chunks

2 seedless oranges, peeled

2 bananas, peeled and cut into chunks

4 TBSPs of ground golden flax seed

Juice of ½  lemon or 1 TBSP of bottled lemon juice

3 cups of So Delicious Coconut Milk unsweetened*

1 tsp Stevia powder or sweetener of your choice

4 scoops of “Now” Pea Protein powder or protein powder of your choice.

 Put all the ingredients in your Vita Mix, hold back 1 cup of the coconut milk. Blend thoroughly, add the last of the coconut milk to get the consistency you want.

 *If you can only get Coconut Milk in a can-read the label, many use thickeners such as xanthum gum – which comes from corn. Thai Kitchen uses guar gum- guar gum comes from guar beans. I use the “Light” lower fat and blend 1 can with 2 liters of water and chill to use in recipes. You need to shake the boxed  and homemade from can coconut milk well before using.

Grrreen Giant Smoothie

Makes 2 liters- serves 4-6 people

 8 cups of spinach, kale or Swiss Chard (leaves only)

2 cups of chopped broccoli

2 cups chopped celery

2 Granny Smith Apples chopped(leave skin on)

4 TBSPs of ground golden flax seed

Juice of 1 lime or 1 TBSP of bottled lime juice

3 cups of So Delicious Coconut Milk unsweetened*

2 tsp Stevia powder or sweetener of your choice

4 scoops of “Now” Pea Protein powder or protein powder of your choice.

 Put all the ingredients in your Vita Mix, hold back 1 cup of the coconut milk. Blend thoroughly, add the last of the coconut milk to get the consistency you want.

 *If you can only get Coconut Milk in a can-read the label, many use thickeners such as xanthum gum – which comes from corn. Thai Kitchen uses guar gum- guar gum comes from guar beans. I use the “Light” lower fat and blend 1 can with 2 liters of water and chill to use in recipes. You need to shake the boxed  and homemade from can coconut milk well before using.

Purple Haze Smoothie

Makes 2 liters- serves 4-6 people

4 cups of peeled and chopped beets

2 cups of red Swiss Chard stems or Rhubarb (when in season)

1 cup of blueberries

1 cup of red seedless grapes

4 TBSPs of ground golden flax seed

Juice of 1 lime or 1 TBSP of bottled lime juice

2 cups of So Delicious Coconut Milk unsweetened*

1 tsp Stevia powder or sweetener of your choice

4 scoops of “Now” Pea Protein powder or protein powder of your choice.

 Put all the ingredients in your Vita Mix. Blend thoroughly. Add some water to make it the consistency you want.

 *If you can only get Coconut Milk in a can-read the label, many use thickeners such as xanthum gum – which comes from corn. Thai Kitchen uses guar gum- guar gum comes from guar beans. I use the “Light” lower fat and blend 1 can with 2 liters of water and chill to use in recipes. You need to shake the boxed  and homemade from can coconut milk well before using.

Dairy Free, Soy Free, Nut Free, Nightshade Free, Corn Free, Nut Free Soups

 My Borscht

Makes 1 liter (concentrated soup)- serves 4-6 people

4 cups peeled and chopped beets

1/8 piece of an onion, peeled (using this small amount of onion won’t overwhelm this soup)

2 stalks of celery

2 cups of chopped red cabbage

Juice of 1 lime or 1 TBSP of bottled lime juice

1 tsp Montreal Steak Spice

½ cup of So Delicious Coconut Milk unsweetened*

½ cup of water

Put all the ingredients in your Vita Mix. Blend thoroughly. Add another ½ cup of water to blend as needed and to make it the consistency you want.

 *If you can only get Coconut Milk in a can-read the label, many use thickeners such as xanthum gum – which comes from corn. Thai Kitchen uses guar gum- guar gum comes from guar beans. I use the “Light” lower fat and blend 1 can with 2 liters of water and chill to use in recipes. You need to shake the boxed  and homemade from can coconut milk well before using.

For each serving- 1 cup of blended soup with another ½ cup of So Delicious Coconut Milk unsweetened* and 1 scoop of “Now” Pea Protein powder or protein powder of your choice (optional). Blend in Vita Mix. Pour into a saucepan to gently heat through.  Stir frequently. DO NOT boil as this will destroy nutrients.

Cream of Broccoli Soup

Makes 1 liter (concentrated soup)- serves 4-6 people

4-5 cups of chopped fresh broccoli florets and stems

1/8 piece of an onion, peeled (using this small amount of onion won’t overwhelm this soup)

2 stalks of celery

Juice of 1 lime or 1 TBSP of bottled lime juice

1 tsp Montreal Steak Spice

½ cup of So Delicious Coconut Milk unsweetened*

½ cup of water

Put all the ingredients in your Vita Mix. Blend thoroughly. Add another ½ cup of water to blend as needed and to make it the consistency you want.

 *If you can only get Coconut Milk in a can-read the label, many use thickeners such as xanthum gum – which comes from corn. Thai Kitchen uses guar gum- guar gum comes from guar beans. I use the “Light” lower fat and blend 1 can with 2 liters of water and chill to use in recipes. You need to shake the boxed  and homemade from can coconut milk well before using.

For each serving- 1 cup of blended soup with another ½ cup of So Delicious Coconut Milk unsweetened* and 1 scoop of “Now” Pea Protein powder or protein powder of your choice (optional). Blend in Vita Mix. Pour into a saucepan to gently heat through.  Stir frequently. DO NOT boil as this will destroy nutrients.

Bunny Soup (Cream of Carrot Soup)

Makes 1 liter (concentrated soup)- serves 4-6 people

4 cups of peeled chopped carrots

1/8 piece of an onion, peeled (using this small amount of onion won’t overwhelm this soup)

2 stalks of celery

Juice of ½ of a lemon or 1 TBSP of bottled lemon juice

1 tsp Montreal Steak Spice

½ cup of So Delicious Coconut Milk unsweetened*

½ cup of water

Put all the ingredients in your Vita Mix. Blend thoroughly. Add another ½ cup of water to blend as needed and to make it the consistency you want.

 For each serving- 1 cup of blended soup with another ½ cup of So Delicious Coconut Milk unsweetened* and 1 scoop of “Now” Pea Protein powder or protein powder of your choice (optional). Blend in Vita Mix. Pour into a saucepan to gently heat through.  Stir frequently. DO NOT boil as this will destroy nutrients.

*If you can only get Coconut Milk in a can-read the label, many use thickeners such as xanthum gum – which comes from corn. Thai Kitchen uses guar gum- guar gum comes from guar beans. I use the “Light” lower fat and blend 1 can with 2 liters of water and chill to use in recipes. You need to shake the boxed  and homemade from can coconut milk well before using.

*If you can only get Coconut Milk in a can-read the label, many use thickeners such as xanthum gum – which comes from corn. Thai Kitchen uses guar gum- guar gum comes from guar beans. I use the “Light” lower fat and blend 1 can with 2 liters of water and chill to use in recipes. You need to shake the boxed  and homemade from can coconut milk well before using.

For each serving- 1 cup of blended soup with another ½ cup of So Delicious Coconut Milk unsweetened* and 1 scoop of “Now” Pea Protein powder or protein powder of your choice (optional). Blend in Vita Mix. Pour into a saucepan to gently heat through.  Stir frequently. DO NOT boil as this will destroy nutrients.

Dr Vikki Petersen D.C., C.C.N. & Gluten Intolerance

I happened on an article done by Dr. Vikki about Gluten Intolerance and Obesity.

I've been so frustrated with my weight for a very long time and I watch what I eat. Her article helped me understand what is happening.


Here's some info about Dr. Vikki. The website link is at the bottom.


Dr Vikki Petersen D.C., C.C.N.

Dr. Vikki Petersen, a Doctor of Chiropractic and Certified Clinical Nutritionist, is founder of the renowned HealthNOW Medical Center in Sunnyvale, California.

She is co-author of “The Gluten Effect”, a bestselling book that has been celebrated by leading experts as an epic leap forward in gluten sensitivity diagnosis and treatment.

Dr. Vikki herself is acknowledged as a pioneer in the field of gluten sensitivity. Featured in an exclusive interview on CNN Headline News, Dr Vikki is also endorsed by the National Foundation for Celiac Awareness & The Gluten Intolerance Group of North America for her contributions to gluten awareness in our country.

The HealthNOW Medical Center uses a multi-disciplined approach to address complex health problems. It combines the best of internal medicine, clinical nutrition, chiropractic and physical therapy to identify the root cause of a patient’s health condition and provide patient-specific wellness solutions.

Dr. Vikki is passionate about community education and donates much of her time to raising health awareness. As a national lecturer and international radio personality, she makes national radio appearances and headlines weekly speaking events for Silicon Valley and Fortune 500 companies, covering topics such as gluten sensitivity, stress and fatigue, anti-aging and weight loss. She is a featured speaker at the annual Gluten Sensitivity & Celiac Forum held in northern California.

Please use this link to find out more about Gluten Intolerance and Celiac Disease-

http://www.healthnowmedical.com/

Understanding Gluten Intolerance and Celiac Disease gives you the power to change your life!

      Karen

Fall Soup Satisfaction

With the changing of the colours of the leaves to their autumn crowning beauty, I get the urge to cook soup.
I come from a large family and homemade soup was a regular meal, especially during the fall and winter. My husband is an only child and grew up on mostly canned or dehydrated soup. Soup is not one of the foods he likes.
But he does enjoy a couple. They are Potatoe & Leek along with French Onion Soup.
He is omnivore. I needed to veganize these recipes while maintaining flavour.
 










ROASTED POTATOE & LEEK SOUP
This soup has complete protein with the addition of brown rice and tofu. I don't add salt or other spices as the bouillon cubes often have enough salt and flavours.

With some added onion and a little celery the leek flavour is given a little extra oomph.

Remember to slice the leeks open and wash well to remove all the sand.

Ingredients:

1 clove of garlic- from roasted garlic bulb

3 cups of chopped leeks(white part only)-roast the white part of the leek

1 cup finely chopped onion-from roasted onion

1/2 cup of finely chopped celery

1lb or 2 cups of yellow flesh potatoes(I like to use small thin skinned potatoes scrubbed well-you won't need to peel)

4 cups of vegetable broth( I use a vegan gluten free bouillon=2 bouillon cubes)

1/2 cup of brown rice

1 12 oz box of Silken Tofu Lite Firm

oil spray

Directions:

1st Roast the veggies

Heat the oven to 350 degrees. Line a roasting pan with foil, spray lightly with oil. Lay the white end of the leeks, sliced open and cleaned in the pan. Spray leeks lightly with oil. Cut the top of the garlic bulb off, place in a piece of foil, spray a little oil on it, wrap in foil and put in roasting pan, next to leeks. Peel the onion, cut in half, lay in roaster and spritz with oil. Put the lid on and roast for 1hr. or until onion and leeks are soft. Cool to room temperature. I like to do this the night before.

Next:
Chop the softened vegetables and measure amounts into a large saucepan, add celery, potatoes, brown rice and vegetable broth.

Bring to a boil and simmer until the rice and potatoes are soft.

Put into a blender or food processor(remember to put a cloth over the top if liquid is still hot-option is to wait until room temperature) add the tofu in pieces and process until smooth.
Adjust seasoning if needed.
Serve. Makes 6-8 servings. Freezes well.

VEGAN BEEFALICIOUS FRENCH ONION SOUP
This is one of my husband's very favourite soup. But I suspect it's because of the cheese and bread on top. I needed to veganize the recipe. Remember to use a wine that you would like to drink. Recently, Inniskillin has put out a nice red wine called "Tenacity", I used for this soup.
Once again I don't add salt, as the bouillon  and the Marmite seems to have enough salt.
Ingredients:
8 cups of chopped onion-Make it easy and use your food processor-you want it chunky.
2 Tablespoons of canola oil
1 Tablespoon Agave syrup
4 cups or 1 litre of red wine
4 cups vegan gluten free beef broth (I use 2 bouillon cubes)
1 Tablespoon Marmite-this enhances the "beefy" flavour
1 Tablespoon Kitchen Bouquet
1 teaspoon pepper
Daiya mozzarella cheese
Gluten Free croutons
Directions:
Heat a Dutch oven or large heavy bottom pot, when hot add oil and onions. Stir onions, add the agave syrup. Put the lid on, put on medium low to medium. It will take a long time for the onions to caramelize. Frequently stir the onions till soft and a nice caramel colour about 30-40 minutes.
Add the wine and scrape any "bits" of the bottom of the pan. Simmer at a light boil for 10-15 minutes.
Add the beef broth, Marmite,Kitchen Bouquet and pepper.
Bring to a simmer again and simmer for at least 15 minutes to help develop the flavours.
Adjust seasoning as needed.
To Serve:
Heat oven, turn on broiler. I use the broiler setting on my toaster oven and put the rack in the highest position.
Put the hot soup in a oven proof soup bowl. I use a french onion soup bowl.
Put croutons on top. Sprinkle a liberal amount of the Daiya mozzarella cheese on top.
Put in the broiler. DO NOT walk away. The Daiya cheese browns quickly. Remove when cheese is melted.
Serve with additional gluten free bread.
Enjoy.
I find this to be a full meal.
This makes about 8-10 servings. This freezes well.

       Karen



Another Reason To Be Vegan-Hepatic (Liver) Cysts

The Liver is a vital organ.

Just what are hepatic or otherwise known as liver cysts? The cyst is a closed sac, having a distinct membrane and division on the nearby tissue. It may contain air, fluids, or semi-solid material.
The causes of liver cysts are varied, congenital, parasitic or predisposition.
The following article relates that your diet and food choices may reduce your risk of developing cysts.
Why is this important?
Your liver is a complex organ that your body uses to aid in nutritional absorption, maintaining your blood sugars, detoxifying your system, protects you from infection and aids in blood clotting.
Liver cysts, usually benign, can develop into more serious problems. Infection, bleeding, abdominal pain is some of the lesser issues.

What Foods Cause Liver Cysts?

• Most liver cysts are caused from several years of an inadequate diet, often of very fatty or unhealthy foods. As one gets older, the liver becomes less able to regenerate the cells within itself, and is instead left with damaged cells caused after years of a fat-filled diet. Eating large amounts of junk food, excess alcohol use, very fatty foods and a heavy diet in meats are all contributing factors to the development of liver cysts. For the most part, cysts are relatively harmless but may cause some pain. Your doctor or physician will need to closely monitor these cysts, though, for any possible cancers that may develop.

Read more: What Foods Causes Liver Cysts? | eHow.com http://www.ehow.com/how-does_5366753_foods-causes-liver-cysts.html#ixzz1XYtzH0LE

This site has many informative articles about liver cysts. Education gives you awareness of how you can impact and improve your health.

          Karen

West Nile Virus?

We did an outdoor craft show 2 1/2 weeks ago and camped for 2 days. I used plenty of insect repellent, yet 48 hrs after getting home I began feeling unwell.
Now after 2 weeks of flu symptoms,headache, muscle pain, fevers and chills with extreme fatigue, my doctor is sending me for testing for West Nile Virus.
Here's some information from Public Health of Canada.

West Nile virus - Protect Yourself!
West Nile virus is a virus mainly transmitted to people through the bite of an infected mosquito.
Mosquitoes transmit the virus after becoming infected by feeding on the blood of birds which carry the virus.
Most people infected with the virus have no symptoms or they have flu-like symptoms. Sometimes though, the virus can cause severe illness, resulting in hospitalization and even death so it is important to know the symptoms of illness related to infection and how to minimize your risk, especially if virus activity is reported in an area near you.
http://www.phac-aspc.gc.ca/wn-no/index-eng.php
 
Am hoping they can figure this out soon. Want to feel better.

      Karen

Tofu "Eggs"

I tried to replicate a tofu fried "egg". 

Tofu Eggs

Start with:

Inside Egg Yolks

6 oz of cold water

1 TBSP agar flakes

¼ tsp salt

¼ tsp mustard powder

¼ tsp turmeric powder

Whisk all the ingredients together and soak for 5 minutes, then bring to a boil and cool. Chill in the refrigerator until firm. When ready to use pulse in a mini chopper until small pea to sand granules.

Next, prepare the agar mixture * for the “egg yolks and white”

6 oz of cold water

1 TBSP agar flakes

Whisk all the ingredients together and soak for 5 minutes, then bring to a boil and cool. Chill in the refrigerator until firm. When ready to use pulse in a mini chopper until small pea to sand granules. This will be divided between the “egg yolks and egg white mixture".

Tofu “Egg” yolk mixture

16 oz.extra firm tofu 

1 tsp mustard powder

½ tsp salt

1 ½ tsp turmeric powder

1 ½ TBSP oil

½ cup gf flour-no xanthum gum in mix

3 tsp of nutritional yeast

1 ½ tsp cream of tarter

2 TBSP agar mixture *

  

Blend all the ingredients together in a blender until smooth. When agar mixture is cooled and finely chooped, add 2 TBSP to the blender and mix thoroughly. Should look like a very thick cream with no lumps. If needed add soymilk by the teaspoonful until the consistency you need. The mixture will look a pale yellow. The turmeric when exposed to heat “blooms” in colour to become very golden yellow. Put into a bowl, cover with plastic wrap. Put in the refrigerator and chill for at least 1 hour.

Tofu "Egg" White Mixture

24 oz.extra firm tofu

1 tsp salt

2 TBSP oil

½ cup gf flour-no xanthum gum in mix

2 tsp of nutritional yeast

2 tsp cream of tarter

3 TBSP agar mixture *

Blend all the ingredients together in a blender until smooth. When agar mixture is cooled, add 3 TBSP to the blender and mix thoroughly. Put into a bowl, cover with plastic wrap. Put in the refrigerator and chill for at least 1 hour.

Assembly

1)Heat the oven to 325 degrees.

2)Using a large scoop, scoop out the “egg whites” onto a silpat mat. Dip a spoon into cold water and spread the “egg whites” in a random shape leaving the mixture at least ¼ inch thick.

3) Using the small scoop, scoop a portion of Inside Yolk on top of the “egg whites”.

4)Using the medium scoop, scoop the “egg yolk” on top of the Inside Yolk mixture . Using a clean small spoon dipped in cold water smooth the rounded yolk .

5)Bake for 25 minutes.

6)Remove and cool to room temperature.

7) I usually do 6 “eggs” at a time. Keep the mixtures chilled in the refrigerator until used.

8)Store in a sealed container and refrigerate.

9)To reheat, steam gently on stove top for 3-5 minutes. Don’t overcook.

 Enjoy!

    Karen

A Treasure of a Cookbook

I found a copy of this book at a used Book Shop tucked away on one of our main streets. It is stuffed full of books, books in boxes, bins, stacked on the floor. It takes time to look through the shop.
The cookbook has such a huge number of recipes that are vegan or easily made vegan. Also many that I'm going to try to make gluten free. I'm glad I picked it up for only $4.00. On line the new ones start at $96.00 dollars.
Check out your local used book store it can seem like looking for lost treasure at times. But you can come up with a jewel if you don't mind taking the time.


       Karen

Allergic Responses, Brain Inflammation and Neurological Degeneration

Brain inflammation, causes pain and swelling. Chronic brain inflammation may cause cognitive changes, neurodegenerative diseases, chronic pain and fatigue. With significant loss of quality of life.

         

I've been doing some research on allergic responses, brain inflammation and neurological degeneration.

I'm gluten and lactose intolerant causing digestive inflammation and pain, meat causes me muscle and joint pain, nightshade vegetables appear to cause me joint pain with burning, all of this causing both body and brain exhaustion with migraines. This is all basically an inflammatory response of the whole body including the brain. This can lead to neurodegeneration and cellular changes when it is a chronic condition.

Why is this so important to me? My younger sister died due to a rare neurodegenerative genetic disorder that caused changes to her brain cells. It can't be tested for, or treated. She suffered for two years in hospital ending her life way too young.

My goal is to reduce my own inflammation and reduce the chances of causing changes in my brain structure that may trigger the onset of the genetic neurodegenerative disorder. Also to gain and pass along as much of my own experiences and information to my siblings, my daughter and nieces.

I know in the past 12 months I've overall reduced the inflammation that my body experiences. I've done this using a vegan diet, removing gluten and now eliminating nightshades from my diet. It all hasn't been smooth sailing as I still have occasional inflammatory days that can extend into weeks if I'm not diligent. But overall I'm better than I was when I stopped working 14 months ago.

Improving my health and reducing my pain by adjusting my diet is a daily conscious effort. The spinal column injuries and reduced mobility are a source of daily challenge. Without the addition of underlying inflammation the back pain can be more manegable.


There is without a doubt a link between diet and physiological/psychological health.

Here's an article that encapsulates the message between food, mood and brain function.

http://www.ultramind.com/epidemic_brainfog.php

another article:

http://www.sciencedaily.com/releases/2010/10/101020091857.htm

another article:

http://news.bioscholar.com/2011/04/chronic-brain-inflammation-‘linked-to-memory-loss-in-older-adults’-re-issue.html

another article:

http://www.drthrasher.org/page160.html

To better health! Chin, chin!

    Karen