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TOXINSin the home

AYURVEDAThe SweetLife

BOOK REVIEW

TomatolandDark Side of the

commercial

tomato

SLEEPAPNEA

HerbalSkinCare

Food Sensitivityvs Allergy

Food Sensitivityvs Allergy

HALIFAXEthnic DietChallenges

HALIFAXEthnic DietChallenges

FOOD SPECIAL

The

FREEHealth & Wellness Journal

AUGUST/SEPTEMBER 2011

FOOD SPECIALFOOD SPECIAL

THE SOURCE • Health & Wellness Journal August/September 2011

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TENSION 101Imagine a car that's idling too fast. It's revved up and working

hard but nothing useful is happening. The motor's burning morefuel, creating more pollution and experiencing added wear and tear.

Well, it's kind of the same with muscle tension. In fact, muscletension causes a lot of wear and tear on your body. Stress is one ofthe major sources of muscle tension. When under stress,

you become like a turtle trying to pull its head into its shell.So your shoulder muscles might simply tighten up or they mightround forward and lift up as your head pulls back. And if your stresslevel is high, you may actually notice your shoulders around yourears.

Massage can play an important role in helping you deal withyour tension and your massage professional, like a mechanic, canadjust how fast your "muscle motors" are idling. Regular massageboth reduces your tension and trains your muscles to maintain alower level of tension.

If you're sitting or standing still for any significant period oftime, be sure to move this muscle through a full range of motion, atleast once in a while.

Something you can try is the "20/20 Rule": For every 20 min-utes that you are inactive, spend 20 seconds moving. This helps en-sure that your muscles don't have the chance to lock into anyparticular position.

NATURAL ARTHRITIS REMEDIES

No matter which type of arthritis you suffer from, be it os-teoarthritis, gout, fibromyalgia, rheumatoid arthritis or any

one of the myriad forms of this disease, you need a safe and effectivetreatment. Attention is turning towards natural arthritis pain reliefthat is safe and viable for long term use.

Acupuncture is a natural remedy for arthritis. Acupuncture in-volves the use of needles to stimulate energy centres in the body foreffective pain relief. Massage can benefit most types of arthritis, es-pecially fibromyalgia, as it relaxes the muscles. Likewise the appli-cation of heat can have a relaxing and pain relieving effect.

Exercise is great for arthritis as well. Gentle exercises such asyoga, pilates, swimming and walking are suitable. Stretch well be-fore

exercising and in the case of an attack of gout, wait until thepain and inflammation has subsided before starting.

So there is natural arthritis relief out there for those wantingto get away from drugs and their side effects or for those wantingmore information on arthritis to expand their treatment options.Keep in touch with your arthritis doctor of rheumatologist to getthe up to date news on what's available and what's "safe" to take atthe moment.

EXPERTS WARN: iPOD HEARING DAMAGE

Millions are risking their hearing by listening to music at avolumelouder than a pneumatic drill. A recent British study

found one in ten people regularly turn their MP3 players up to ahigher volume than a drill on a building site, with another one insix listening to their iPod at a level which is more deafening thanan aeroplane taking off.

One in twenty regularly plug into their music which is morethunderous than a train hurtling past in a station, a car alarm ringingin your ears and even screaming kids.

These results indicate that most people are blissfully unawarehow a simple everyday pleasure of listening to music can actually beharmful to their hearing.

ROLFING®STRUCTURAL INTEGRATION

[email protected]

John Panter,B.Sc, B.A. M.A. (cand.)Certified Rolfer,™ Halifax

Tired of Chronic Pain?


4 Herbal MusingsDanetteSteeleSavayda Jarone

5 Healthy ChoicesErin Kempt-Sutherland

6 Health BeatBryan Rade

6 A Choyce ViewTerry Choyce

9 Food For ThoughtPenny Ormsbee

9 Health Food StoreNemat Sobhani

10 Between TheLines Marjorie FrizzellDavid Pitt

13 Holistic VetFernando Moncayo

C O L U M N S I N S I D ESourceth

e

Vol. 16 No. 5• August/September 2011

D E P A R T M E N T S

P.O. Box 36133Halifax, Nova Scotia, B3J 3S9(902) [email protected]/PUBLISHERAlan K. Parks

SourceHealth & Wellness

Journalwww.thesourcemagazine.net

Vol.16 No.5

The

LAYOUT & PRODUCTIONAnarta, Halifax, N.S. [email protected] to This Issue:Heddy Johannesen, YvonneMacor, Richard Rogers, ChrisBauman, Joseph Starr, Jor-dana Levine, Bryan Rade, Mar-jorie Frizzell & David Pitt,Terry Paul Choyce, NematSobhani, Fernando Moncayo,Danette Steele, SavaydaJarone, Erin Kempt-Suther-land, Penny OrmsbeeAdvertisers and contributors assume respon-

sibility for their claims and practices.

Naturally Nosey

5 TOXINS

hidden dangers in the kitchen

7 AYURVEDA

why we crave sweets

8 SUMMER FOODS

rejuvenating melon,cucumber, mint teas

12 SLEEP APNEA

natural treatment alternative

14 BREAKFAST SHORTCUTS

6 quick morning fixes

15 DIET CHALLENGES

Halifax ethnic community

2 NET BITS

4 FROM THE EDITOR

3 NATURALLY NOSEY

8 RECIPES

11 CALENDAR OF EVENTS

11 THE SOURCE DIRECTORY

11 CLASSIFIED

If you have any

news from the

local holistic

health community

send it along to

NaturallyNosey atsource

@ca.inter.net

Local Food NS is pleasedto announce another round offunding through the LocalFood Fund at the CommunityFoundation of Nova Scotia forcommunity-based organizationswhich aim to strengthen thelocal food system in Nova Sco-tia.

The Local Food Fund isthe only charitable fundingsource in the province with amandate dedicated to healthylocal food issues. Interestedgroups are invited to apply forgrants of up to $1,000 each.

Applications can be down-loaded fromwww.localfoodns.ca orwww.cfns.ca. The applicationdeadline is August 5th. Grantswill be awarded in September.

This year one successfulapplicant will be considered the“Dr. Ralph Martin” signature re-cipient in honour of Dr. Mar-tin’s dedication to the local foodmovement throughout NovaScotia. Dr. Martin was the inau-gural Chair of Local Food NSand is a founding director of theOrganic Agriculture Centre ofCanada.

A former professor at theNova Scotia Agricultural Col-lege, he has recently been ap-pointed the inaugural LoblawChair in Sustainable Food Pro-duction at the University ofGuelph.

LOCAL FOOD FUNDGrants Available to Strengthen Local Food System

Check out White Point (www.whitepoint.com/ocean-spa) on NovaScotia's south shore for Chopra Center programs. Weekend retreatsare available that enable you to make positive changes in yourlifestyle while learning to live joyfully through the Chopra Center'sPerfect Health Lifestyle Program, a program of daily wellnessfounded on the 5,000 year-old healing and preventative medicinesystem known as Ayurveda with certified instructor, KarenWhynott (www.choprateachers//ayurvedafornovascotia.com). Halifax medical researcher Dr. Daniel Marsh has just been namedone of the recipients of the Neuropathic Pain Research Awards. Dr.

Marsh, whoworks at Dal-housie’s Depart-ment ofAnatomy andNeurobiology, isresearching theuse of pre-emp-tive treatments tolimit the inflam-mation that flaresup following atraumatic injuryto the spinalcord.

Local Food NS is part ofthe Spirit Nova Scotia move-ment. Its goal is to help developand sustain a healthy, local foodsupply for all Nova Scotians.This team of dedicated volun-teers has partnered with theCommunity Foundation ofNova Scotia to create and ad-minister the Local Food Fund.For more information, pleasevisit: www.localfoodns.ca

(Item submitted by The

Community Foundation of NovaScotia, a public charitable founda-tion created by and for the peopleof Nova Scotia. It works with pri-vate donors, communities, andcharitable organizations to stimu-late charitable giving, establishpermanent endowment funds, andsupport initiatives which make anongoing difference in communitiesacross Nova Scotia. For more in-formation, please visit:www.cfns.ca)

THE SOURCE • Health & Wellness Journal

F r o m t h e E d i t o rby Danette Steele, M.A.,RH & Savayda Jarone, MNIMH

HERBAL SKIN CARE In and Out

Herbal Musings

August/September 2011

Alan Parks

NUTRITION GUIDELINES

The skin is the largest organ and it serves anumber of important purposes. Skin is thefirst barrier or layer of protection for the

body. It also has a role in immune function. Theskin contributes to temperature regulation throughthe dilation and constriction of blood vessels at theskin’s surface. Sweating is one way that the bodyeliminates waste and it also helps to cool the bodythrough evaporation. The skin is very sensitive, ishighly enervated and is responsive to small changesin the environment and feelings. For many people,everything shows up on the skin – like blushingwhen emotions are heightened.

Considering that the protective pH of theskin can be disturbed by over-cleansing with harshproducts, and also that the body will absorb topicaltreatments, when choosing skin products, it is al-ways helpful to ask - can you eat what you are put-ting on your skin?!!

Four Ways to EliminateOur bodies have four main ways to eliminate

waste – through the digestive system, through theurinary system, through the lungs and through theskin. If one system of elimination is not functioningoptimally, the other systems of elimination arestressed. This may show up on the skin as a rash orother condition. As a result, the best approach forimproving the situation is to take herbal remediesinternally to address the systemic issue/s and toapply a topical treatment for relief of symptoms.

Skin-related issues are, in the majority ofcases, most successfully addressed if treated bothinternally and topically. ‘Alterative’ is the therapeu-tic action that helps to support elimination in thebody. Some common herbs that are considered al-teratives include: Burdock root (Arctium lappa),Red clover tops (Trifolium pratense), Nettle leaf(Urtica dioica), Cleavers (Galium aparine), Echi-nacea and Garlic. If you have a persistent skin con-dition, an alterative remedy will be indicatedinternally as well as a topical treatment. You mayknow which herb is best for you or your herbalhealth care provider can help you to determinewhich herb may be most helpful to your overallhealth. For example, Red clover may be the perfectchoice if an alterative and a relaxing nervine iscalled for - as it performs both functions.

Topically, herbs that are demulcent (soothing),vulnerary (healing), astringent, anti-inflammatoryand antiseptic are most often used. Some popularchoices are: Plantain (Plantago major), Calendula,Red clover, Chickweed (Stellaria media), Rose

petals, Witch hazel, Yarrow (Achillea mille-folium), Chamomile, Lavender and Heartsease(Viola tricolor). One or more of these herbs canbe made into an infusion or strong tea – use 1Tbsp dried herb per cup of boiled water and steepfor 30 minutes or longer. The infusion can thenbe strained and applied to the skin as a wash, bathor compress (ie. soak cloth in herbal infusion andapply to skin). Infusions can be kept in the fridgefor 2-3 days. Herbal creams, lotions and oint-ments can also be made or used and may be morepractical as they have a longer shelf life.

There are many great herbal teachers andrecipe books available to help you find your waywith making herbal remedies. If you purchaseskin products, start with some distilled Witchhazel – it can be used topically for relief with in-sect bites, scrapes, bruising and is a great skintoner and cleanser - and be sure to read the prod-uct labels. In the mean time – we share a few ba-sics here for you to play with. Enjoy!

1 - Make a herbal infusion (strong tea) with oneor more herbs of your choice(for example: Calendula blossoms, Elderflower,Plantain leaf, Rose petals, Fennel seed)Steep herbal infusion until room temperature,then strain and set aside.2 – Combine in glass jar:

3 parts almond oil2 parts herbal infusion10 parts buttermilk

3 – Shake well and keep in cool place in glassjar.

(Will keep in fridge for one week)SEE THE PERFECT TEA RECIPE Page 14

Herbal Moisturizer for

Face and BodyAssociation of Nova Scotia

AYURVEDIC PRACTITIONERS

Trained in the ancient

Indian natural health system

Introductory Courses, Rejuvenative

Treatments, Diet & Lifestyle Consultations

Bonnie Foster, RMT, NAMA (902)-640-2553

Lotus and Thistle Body & Spirit, Rose Bay Hwy 332

lotusand [email protected]

Yvonne Macor, Halifax, (902) 431-0111Certified Sri Sri Ayurveda Technician

& Cookery Teacher

[email protected],

Karen Whynott, (902) 354 2711. Chopra Certified Ayurveda & Meditation Retreats.

WhitePoint.com/ocean-spawww.choprateachers.com/ayurvedafornovascotia

AYURVEDIC PRACTITIONERS

Danette is a wise woman herbalist with a clinicalherbal practice in Halifax and Toronto. For infor-mation about consultations, weed walks and classeswith Danette, please contact at: 416-725-HERB(4372) or [email protected] is a medical herbalist with a practice andherbal dispensary in Halifax. She leads herb walksand teaches workshops on herbal medicine. For in-formation: 902-454-8481 or www.mayflowers.ca

d

In the news recently therewas an announcement ofa ‘groundbreaking’ agree-

ment that will change thelandscape of what is advertisedto kids by the largest food andbeverage companies. For thefirst time, these food and bev-erage companies will followuniform nutrition criteria forfoods advertised to children.

Designed by top food in-dustry scientists and nutri-tionists, the guidelines aresupposed to strengthen volun-tary efforts to change child-di-rected food advertising. Or inother words, it’s a pre-emptivestrike before governmentforces industry change. Ap-proximately one in three prod-

ucts currently advertised tochildren do not meet the newnutrition criteria. The newuniform nutrition criteria willrequire many companies tochange the recipes of theseproducts or they will not beable to advertise them after2013. The new criteria encour-age the development of newproducts with less sodium, sat-urated fat and sugars, andfewer calories.

Larger IssueIt’s a step in the right di-

rection. But, the larger (no punintended) issue is the shearamount of food children andadults consume. I’m not a di-etician or food scientist--just aconsumer trying to find my

way through the maze of the‘latest’ miracle food offerings.But nothing has reallychanged. It’s an often heardsuggestion but a wise one toshop the outside aisles (pro-duce, bread, seafood,meat,dairy) in the grocery store.And, I would add, eat as closeto a whole food as possible, ie.if there are more than 4-5listed ingredients and ANYingredient you can’t pro-nounce--chances are it’s notgoing to improve your diet.

Next time you are at thegrocery store, check out thecereal aisle. Out of the dozensof options, there is only ONEcereal without added sugar.One! That’s shredded wheat.It has one ingredient listed:100% whole grain wheat.Re-educate Taste Buds

What we need, is to re-educate our taste buds, thathave been warped by the ex-cessive fat, salt and sugar inthe miriad of processed foodproducts that make up a goodpart of many diets. The expertstalk about ‘science based’ stan-dards. That’s what got us inthis predicament. Processedfoods developed in the lab.

Why do healthier foodsneed to be ‘developed’ and ‘ad-vertised to children in the firstplace? Healthier foods don’tneed to be developed. Healthy,nutritious essential food itemsare already available to us. Youcan go to a farmer’s marketand pick up what you need toput together a nutritious meal.

Common sense goes along way. Which, I admit, in-cludes the odd ice cream onthe waterfront or my daily fixof dark chocolate.


By Dr. Erin Kempt-Sutherland


Healthy Choices

Continued on Page 12

The other day a patient surprised me by mentioning her long-standing foot pain. I’d seen her a few times already and we’dhad great success with clearing up her back pain but she

hadn’t mentioned heel pain to me before this. “I didn’t know chiro-practors dealt with feet and besides, it’s plantar fasciitis and I wastold (by another healthcare professional) that I just have to live withit.” This surprised me even more, however, upon reflection, I remem-bered interactions with a number of patients in the past who werealso unaware that effective treatment exists for this common footailment.

While many people think of chiropractors as primarily “backdoctors,” it should be known that many of us also directly treat ail-ments of the extremities and the rest of the body, including yourtender tootsies. Furthermore, those suffering from Plantar Fasciitisshould know that this is a ”curable” condition.

UNDERSTANDING PLANTAR FASCIITIS:The main symptom of Plantar Fasciitis is pain on the bottom

of the heel that is often worse with the first few steps of the day.The plantar fascia is a fibrous tissue that covers the bottom of thefoot, running from the toes and inserting into the heel bone. Whenabnormal strains or stresses are placed on the fascia, it becomes in-flammed at its insertion, creating heel pain. There are various factorsthat may place strain on the plantar fascia. Foot structure (havinga high or low arch), biomechanical factors (ankle hyperpronation orhypersupination), improper footwear and too much time on unfor-giving surfaces can all play a role.

Where there are abnormal forces on soft tissues such as theplantar fascia, the body responds by depositing scar tissue on thestrained areas. Scar tissue decreases the tissue’s pliability, leading tofurther strain on the attachment point at the heel, leading to furtherinflammation and pain.

TREATMENT OF PLANTAR FASCIITIS:My approach to treatment is based on the best available evi-

dence from quality scientific research and has three main compo-

Summer has arrived. Thewarmer weather is idealfor barbeques and picnics.

With all the revelry, people maybe unaware of the hidden dan-gers right in their own kitchen.

We are going to look atwhy it is good to use earth-friendly kitchen tools, utensilsand natural cleaning recipes. Thetoxins in the utensils andcleansers are invisible to the eye,which makes them more potent.Alternatives are available to helpus lead healthier lives.

When cooking, use uten-sils that are made of enamel,stainless steel, copper and porce-lain. Chemicals leach from plas-tic utensils into our food, whichis why it is imperative to usestainless steel, cast-iron, andwood to ensure the food we eatretains the most nutrients.When you consume the chemi-cals, your body has to workharder to remove the toxinsfrom your system.

Preparing food, washingdishes, and cleaning countertopsinvolve the use of syntheticchemicals and preservatives.Some pottery contains lead,which can be a health hazard.Lead poisoning is harmful toyoung children. It causes braindamage and it taints our foodand water. Opting for lead-freepottery ensures that the food weeat is safe and not affecting ourhealth.

Dishes that are made withTeflon are a health hazard ifthey get scratched. Food andgerms collect where the dish isdamaged, allowing bacteria tothrive. Other sources of food

PLANTAR

FASCIITIS

nents. The first step is to target and eliminate scar tissue using Active

Release Techniques®, which is the gold standard treatment for softtissue disorders. This is a manual therapy, meaning the practitioneruses his/her hands to identify and eliminate scar tissue, restoringproper movement and pliability back into the tissue.

The second component is to apply low intensity laser therapy(LILT) to the inflamed, damaged cells. In addition to pain relief,LILT provides damaged cells with a boost of energy, in the form oflight energy. The cells absorb the light energy and through a seriesof intercellular reactions, convert that energy into chemical energy,

in the form of ATP, which is the energy molecule our body runs on.Damaged cells use this boost of energy to perform reparative andregenerative processes at a faster rate. Therefore, laser, in a nutshell,speeds the healing process of the damaged cells of the plantar fas-cia.

The third component of therapy is preventative and involvesmodifying any abherrent foot biomechanics or structural abnormal-ities with a rehabilitative exercise program as well as proper footwearor custom foot orthotics if needed. Exercises are prescribed on acase- by-case basis, based on what was revealed in physical assess-

IN THE HOMEToxins

contamination are aluminumfood cans, air-borne dust parti-cles, fertilizers, and leaded crys-tals.

Most people enjoy the re-laxing effects of tea. But sometoxins are brewing in theteabags. Teabags are bleachedwith chlorine and a toxic sub-stance called dioxin. The woodpulp is delignified or whitened.Even in non-chlorine bleachedteabags, traces of the chemicalsare still present.

Choose 100% unbleachedteabags. If you prefer herbal teas,grow your own organic herbs.That is the best way to ensureyour cup of peppermint tea istoxin free and would have themost flavors. Buy spider plantsto purify the air in your home. SAVE MONEY AND THE

ENVIRONMENT BY TRYING THESE

NATURAL HOUSE-CLEANING RECIPES.

To clean the counters, filla ceramic bowl with water and atablespoonful of baking soda.Add three drops of pure tea treeoil to the mixture. With a cleandamp cloth, dip the cloth intothe mixture and wipe down allthe counters and surfaces withit. It smells great, is affordableand causes no harm to the envi-

ronment. Tea tree and thyme arenatural disinfectants. Thymecontains thymol, a natural anti-septic and antifungal agent.

To clean the oven, blendone cup or more of baking sodaand water with some liquid de-tergent. Sprinkle water all overthe inside of the oven and coverall the grime with the bakingsoda till the inside of the ovenlooks white. Let it sit overnight.Clean the oven the next morn-ing.

A furniture polish can bemade from ½ teaspoon of oliveoil or jojoba oil and ¼ cup oflemon juice. Mix it in a glassbowl and dab a cloth into thesolution to wipe onto wood sur-faces. The fresh smell is pleasant,too.

To clean a sink drain, mixa tablespoon of baking sodawith a teaspoon of white vinegaror lemon juice. Let it stand forthirty minutes then run hot

water down the drain to elimi-nate build up of residual mate-rial.

Check the dish soap thatyou buy at the local grocerystore is phosphate-free. Dishsoap contains phosphates thatharm the streams, rivers, creeksand lakes. The detergents andsoaps that run down the draincause an algae bloom that limitssunlight for the aquatic life. Thefish die, the creeks, rivers, lakesand streams turn green andsmell unpleasant, and eventuallydry up. Phosphate free dish soapis now available.

Examine the mops,sponges, rags and plastic towelsin your home. Buy recycled cot-ton cleansing cloths, mops andrags. Use cloth rags instead ofpaper towels. If you must usepaper towels, choose recycled,unbleached towels.

by Heddy Johannesen

Shown here: organic essential oils, oil burner andflowers- earth-friendly natural products.



A Choyce Viewby Terry Paul Choyce

Health BeatA Naturopathic Perspective

by Dr. Bryan Rade, ND

The Summer

Detoxification Spectrum

processed food diet rich in whole grains, lean meats, nuts, seeds, fruitand vegetables).

The next step is to ensure the organs of elimination are func-tioning optimally. This includes having daily bowel movements, reg-ular urination (from keeping hydrated), daily sweating (ideallythrough exercise), deep breathing (could be from exercise or relax-ation techniques), and ensuring lymphatic fluid is flowing properly(should not have excess swelling/edema). Circulation and lymphaticfunction can be further enhanced by dry skin brushing. This is donebefore bathing by lightly running a dry loofa over the skin in strokesthat move towards the heart, ideally running over the entire bodythree times.

Supporting The LiverFinally, it is important to support the function of the body’s

chemical processing plant: the liver. The liver processes toxins inIn my experience, many of us are in-nately drawn to the concept ofdetoxification. We engage in spring

cleaning of our homes, we give our bicy-cles a tune up at the start of the cyclingseason, and we change the oil in our carsevery few months. Just as our homesand vehicles function better with regularmaintenance, our bodies respond beau-tifully when we work to cleanse them;we have more energy, optimize bodyweight, and often notice an improve-ment in overall health (e.g. sleeping bet-

ter, fewer headaches, reduced allergies, etc.) While a cleansingprotocol can be initiated at any time of the year, in Nova Scotia thewarmer weather of summer is typically the best season due to theincreased availability of fruits, vegetables, and outdoor activities (ex-ercise).

I refer to a detoxification “spectrum” because there are variousdegrees to which a cleanse can/should be undertaken. Eating well,exercising regularly, and taking some dandelion tea for a gentle liversupporting effect would be an example of a mild cleanse – great sup-port for the body and probably all that is required for good healthmaintenance if the individual is in a balanced state of health. Com-bining diet and exercise with full-spectrum liver support and supportfor the other organs of elimination would be considered a compre-hensive detoxification, indicated for someone who has not cleansedbefore or is showing signs of environmental sensitivity (e.g.headaches, fatigue, allergies, congestion). It is important to note thatthe baseline health of the individual must be taken into account be-fore deciding which levels of cleansing to do – when in doubt, con-sult your naturopathic doctor or choose a milder protocol to be onthe safe side.

Taking Out The ToxinsDetoxification means, quite literally, removal of toxins from the

body. “Toxin” is a term that describes any substance that might harmthe body. This could include environmental factors such as pesticideresidues, air pollutants, water pollutants, plastic residues (e.g. pha-lates, bisphenol A), non-stick products (found in cookware, carpets,upholstered furniture), and heavy metals (e.g. lead, mercury). An-other type of toxin could be excessive hormones in the body: highcortisol from overwork or not enough rest, high insulin from dietaryimbalances, artificially high estrogen from oral contraceptives or hor-mone replacement therapy, etc. And finally, a non-physical toxinthat can have a physiological impact is excess stress.

What Comprises a Comprehensive Detoxification Protocol?

Diet is the most important item to address; cleansing withoutfollowing a healthy diet is akin to trying to douse a fire with waterwhile spraying it with gasoline. While an ideal cleansing diet wouldbe one in which food sensitivities are identified and removed, simplyeating a whole foods diet is sufficient for most people (i.e. a non-

Do you prefer a stew or do you

like to eat everything on its

own? How we eat sometimes

reflects how we organize our lives. Do

you blend your activities into an inter-

esting mix, or do you try to keep

things simple and basic?

Every Monday at 7 I go to the BK Peace Centre at

2050 Gottigen St. for meditation and discussion (a spiritual

feast.). Recently the theme was on managing all the infor-

mation we gather on our spiritual journey. It inspired me to

think about how we approach our lives. I am a glutton for

new knowledge, but do I digest it well and turn it into wis-

dom, and ways to create more love and happiness in my

life?

The BK discussion inspired me to think about ways we

organize our lives (and this issue's food theme inspired me

too). How we live largely depends on our personality, our

values, our beliefs, our creativity, our culture, and our

courage. You may want a lot of order and structure every

day. Or you may be happy with flexibility and diversity. This

often reflects in how you live, and how you eat.

Snack-pack or Donair

If your goal is security and stability you are usually or-

ganized and focused. Life can look like one of those divided

trays cafeterias sometimes have - with sections for the roll,

the dessert, the entree, and the drink. This type of life can

be fairly simple and peaceful - until you have more food than

can be separated on your tray. Then things can get uncom-

fortably messy, until you figure out how to keep control

again.

If you want to experience a diversity of people, places,

and activities, then you usually have a life that changes

often. You have a high tolerance for disorder and surprises.

You probably like eating donairs, where lots of things can

be stuffed onto a pita bread. This too can be messy, but that

is part of the process and the challenge.

two steps, phase one and phase two detoxification. In phase one,toxins are made water soluble so they can be eliminated via the bow-els and bladder. In phase two, the toxin is bound to a carrier mole-cule (often an antioxidant) to ensure it will not damage the liver orother body tissues while it is being excreted. Since both phases areneeded for the safe and efficient removal of toxins in the body, it iskey to support them both during a cleanse. A comprehensive liversupport supplement should include nutrients like calcium, magne-sium, B vitamins, and antioxidants in optimal therapeutic doses.

Summer is a great time to detox – your body will love you for it!Dr. Bryan Rade is a licensed, registered naturopathic doctor with a

general family practice in Lower Sackville, NS (546 Sackville Dr). Healso has a satellite practice in downtown Halifax and in MusquodoboitHarbour. For more information please visit his website at www.bryan-radend.com or phone 830-4615.

CULINARY AND

LIFE CHOICESMost of us live and eat with some predicatibility, and

also diversity. We try to have a balanced diet of work,

play, rest, and learning. I personally am a stir-fry kind of

person, where lots of healthy things are quickly mixed to-

gether, and seasoned to my taste. That is how I live my

life too. No two days are ever the same, and while the

structure of my life stays consistent, there are new peo-

ple, ideas, activities, and events constantly (some rice,

lots of spice).

Changing Menu

There are times in our lives when how we want to

live (and eat) changes. Teenagers prove this. But often

when we hit our mid-forties, and mid-sixties, what we want

from our lives changes too. We may crave more stability

- or more freedom. We may be frustrated with our jobs,

our homes, our lifestyles. If we have support and courage,

we often create different ways to live. This can be extreme

- like divorce; or moderate - like taking up a new hobby or

sport. We may now prefer tacos to turkey, and the change

tastes and feels great.

For all of us, life is ever evolving. How we cope with

and organize our life is as individual as our eating habits.

Some choices are healthy (carrots), some are enjoyable

(ice cream), and some are questionable (pork rinds.) To

me, the important thing is to THINK about your options,

opportunities and choices. Make sure they reflect who you

are, what is important to you, and that they make your life

better. Take the time to get to know who you are NOW.

Love whatever you do...or digest. Bon appetite!

Terry co-creates www.spiritualseekers.ca, the online

spiritual gathering place for Atlantic Canada. She also co-

ordinates Thursday night Going Deeper Meditation Circles

at Bedford United at 7 and INSPIRED LEARNING educa-

tion program at BUC. And listen to her every Monday at

4 on Inner Connections at 88.1fm CKDU (www.ckdu.ca

for live and archived shows.) [email protected]


What does “the sweetlife” mean to you?Relaxing in the sun-

shine enjoying nature or a goodbook? Dancing to your favoritemusic? Laughing with friends?Or chocolate cake for desserttwice a day? Ayurveda, the ancient Indiannatural health science, talksabout 6 tastes. Sweet is the onethat we need the most of tonourish our bodies and souls.According to Ayurveda every-thing is made up of the five ele-

ments: Space, Air, Fire, Water and Earth. Each individual is aunique combination of the elements, and so is everything else. Wecan all identify foods by their predominant tastes: Sweet, Salt, Sour,Bitter, Pungent and Astringent.

Why do we crave Sweet so much? Sweet is made up of earthand water. This combination has the qualities of acceptance andnurture that are essential to our well-being and to build the bodytissues. Obesity results from too much of the latter. When you cravesweet, ask “what do I really want in my life right now? “

We all want love, don’t we? When we aren’t getting appreci-ation, smiles, and hugs from others, we feel a little empty, cold, dry,alone, anxious. These are the symptoms of aggravated Vata (domi-nance of Space and Air in you), and indicate that you are not bal-anced right now. This is very common in our modern world of much

travel and communication through Space and Air. More Fire, Earthand Water would settle and comfort you.

Use your intelligence to go for what you really want to makeyour life sweeter: phone a friend, find some sunshine or light a can-dle (warmth), listen to uplifting music (flow), an outing in nature(earth), share a warm hug or a hot cup of tea. Remember also thatthe feeling of missing something comes when we do not recognizethat we are the source oflove and everything iswithin us.

FOOD: Sweet isfound in many dishesother than sugary treats.Try the following, and dis-cover that the taste budsfor sweet are at the tip ofthe tongue:

• Savor the taste ofone organic grape or berry,chew slowly, hold it in your mouth.

• All whole grain foods are rich in complex carbohydrates:chew them very well until they become a sweet-tasting liquid, forfull satisfaction.

• Grated fresh beet, carrot, or sweet potato on a salad is de-lightfully fresh and sweet.

• A ripe banana and avocado mashed together are rich, creamy

AYURVEDA - The SWEET LIFEBy Yvonne Macor

AYURVEDA - The SWEET LIFE

and sweet – this basic “pudding” is low on the glycemic index.If you take more time to prepare and enjoy the Sweet taste this

way, you won’t be swallowing too much catabolic food or grabbingfor candy bars.(See vegetarian dinner on Page 8)

LIFESTYLE: If you find it challenging to calm your cravingmind and senses and to comfort yourself, joining a group, e.g. for ayoga class or choir, or getting a treatment, and/or a regular medita-tion practice will give you the experience of “the sweet life” that ispossible, and remind you how to centre yourself anytime.

Ayurvedic treatments are a wonderful way to find comfort andbalance. In ayurvedic massage, a half cup of warm (liquid/earthy)oil is massaged into the whole body, bringing deep relaxation, nur-ture and ease. To calm the mind, warm oil is poured gently overthe forehead so that the mind is drawn to follow the slow flow andpattern of the oil – the craving sense mind, the busy intellect andthe stiff ego dissolve under this loving caress. (See my Feb.-Marcharticle “Care of the Senses”). You feel SO Sweet afterwards!

The combination of feeling light and well nourished, with goodenergy flowing freely in the body, and an open, sweet peace in themind is called SATTVA – essential for long health, deep Yoga prac-tice, and a sweet spiritual life.

To learn more about Ayurveda, and for consultations and treat-ments, contact one of the ayurvedic practitioners listed on page 4. Yvonneis a Sri Sri Ayurveda Certified Ayurvedic Technician and she offers in-troductory courses about Ayurveda and vegetarian cooking: Contact herat 902-4 31-0111 or email [email protected]

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This pate was one of the items served at a “raw foods” dinner thatHeartwood hosted recently. Fast and easy to make this pate can beserved in a variety of ways. Try scooping it with chopped veggies,stuffing celery or mushrooms, or with either flat breads or crackers.Add a scoop of the pate on top of your favourite salad greens to addsome protein to the meal. However you choose to eat it, you knowyou will be eating pure nutrition and enjoying it too!

¾ cup raw almonds1/8-1/4 cup peeled carrot slices2 green onions sliced finely½-1 tsp. sea salt2 tbsp. olive oil1 lemon, juiced1/3 cup fresh dill chopped (fresh cilantro or basil will workwell too)

Soak almonds in water overnight. Drain and place all ingredientsexcept the dill and green onions in a food processor. Process untilsmooth. You may need to add a wee bit of water or more lemon ifthe mixture is too thick. Once the mixture is smooth, taste and ad-just salt if needed. Place in a mixing bowl and add the dill and greenonions. Serve and enjoy.

Compliments of Heartwood Cafe, 6250 Quinpool Rd., Halifax.

When you’re making your way down the vegetable aisle thisfall, keep an eye out for a colour you seldom see in this section ofyour grocery store: PINK. For the second year in a row, Mush-rooms Canada is channeling the power and appeal of this superfood in support of the Breast Cancer Society of Canada (BCSC)and the 445 women diagnosed with the disease each week.

From September 19 through November 11, fresh mush-rooms packed in pink trays and marked with a pink ribbon will beavailable for shoppers looking to participate in the fight againstbreast cancer. For every pound of these mushrooms sold, Canadianmushroom farmers will make a contribution to the BCSC in thehope of beating last year’s $61,128.18 donation.

The anti-tumour properties in fresh mushrooms make thisfab fungus the perfect fit for the cause. With diet being a key playerin disease prevention, incorporating 3.5 ounces (100 g) of mush-rooms into daily meals will count as one serving of fruits and veg-etables, in addition to making a big difference in fighting breastcancer and staying healthy.

For more information, recipes and tips, visit www.Mushrooms-GoPink.ca

Serves 4 to 6Sweet potato filling ingredients:

Menu for 4(Good for all doshas in damp late summer weather)Lentil Soup: Cook 1 part lentils in 4-5 cups vegetable stock,

with 1-2 cups chopped vegetables added when lentils are half done.When all is soft, stir in some ground curry spices and 1 tsp. salt,cover and let sit 5 minutes. Add juice of ½ lemon or lime beforeserving.

Cooked millet: 1½ cup millet, ½ cup small cubes of sweetpotato, 4 cups water, cook 20 minutes and let it sit longer, (add morewater for a softer texture if you want).

Vegetables: Heat ½ tsp each cumin and mustard seeds in adry pan until fragrant, add 1 Tbsp. grapeseed oil and ½ cup eachchopped onions and celery, when transparent add 1tsp grated gingerand 1 cup washed and chopped curly endive or other seasonal greensand toss until wilted.

Sunflower seeds: toast ½ cup seeds lightly in a dry fry pan untilfragrant and slightly brown – remove pan from heat and add 1-2 tsp.sesame oil and a splash of Braggs, stirring to coat the hot seeds.

Avocado: Slice in half, remove nut, slice into cubes withoutbreaking the skin, scoop out the chunks with a spoon and sprinklethem lightly with lemon or lime juice. Serve Vata people more ofthis, Kapha and Pitta people less.

Serve the soup first, then a plate of millet, greens, and avocado,with the sunflower seeds sprinkled generously on top. This meal hasall 6 tastes. It is a good protein mix, rich in texture and taste, satis-fying but not heavy. You won’t crave sweets afterwards.

Compliments Yvonne Macor [email protected]

Special FOOD EditionSpecial FOOD EditionRAW ALMOND &

VEGGIE PATE

Mushrooms ‘Go Pink’ for Breast Cancer

1 large onion2 cloves garlic1 chipotle pepper1 tsp cumin powder1Tbsp. smoked paprika

Saute onion, garlic and spices, add chipotle, jalapeno peppers andhot sauce. Add sweet potatoes and enough water to cook. Cookuntil soft then mash.Quesadilla: On a dry fry pan lay a tortilla with a handful of moz-zarella cheese on one half and fold over the other half. Put heat onmedium until cheese melts and tortilla toasts. Open tortilla, addhot filling and some fresh greens, spinach or anything that adds acrunch. Serve with sour cream and salsa, on top or on the side.

Compliments of Satisfaction-Feast, 3559 Robie Street, Halifax

½ tsp jalapeno peppers, seeded,chopped2 tsp Mexican chili powder2 tsp hot saucesalt & pepper to taste2 to 3 sweet potatoes

SOUTH WEST QUESADILLA AYURVEDIC VEGETARIANDINNER

When we think summer, we also thinkheat. In traditional Chinese medicine, thisis the season of the fire element - the ex-pansive yang heat, moving outward, grow-ing, and characterized by brightness andactivity. All of this hot energy calls for cool-ing, and in summer cooling foods should beat the forefront of our meal plan. Salads(both vegetable and fruit) make perfectsense here, with vegetables like cucumberbeing perfectly suited to offset the summerheat.

The cooling fruits like melons alsobring with them an unusually large amountof water, helping us stay hydrated in the

REJUVENATING FOODS FOR SUMMERhigh temperatures. Cold soups and fruit smooth-ies also make good sense during summer. The ad-dition of fish or tofu chunks to a cooling summersalad will help maintain protein supplies duringthe active summer months.

A few meals each week that keep our ownfire element well tended to should also be con-sidered. Fresh peppers (like cayenne pepper) areabundant during this season, as are fresh gingerand horseradish root.

Dotting our menu with some of thesespicier seasonings would be a way to preserve ourown fire element in this season of fire.Summer is not the time for heavy foods that bogus down.

Heavy meat consump-tion, whole milk anddairy consumption, eggconsumption, and friedfoods do not make sensehere. We should also remem-ber the mint teas, likespearmint or pepper-mint. These fresh mintleaves can also makewonderful cooking addi-tions to salads or soups.


FOOD FOR THOUGHT

by Penny Ormsbee, RHN, RNCP



Food Sensitivity vs. Allergy

Super Bugs Getting you Down?

Super Bugs Getting you Down?

HEALTH FOODSTOREBy Nemat Sobhani


Studies show that hospi-tal-acquired infectionskill between 8,000 and

12,000 Canadians a year. Although great attention is

being given to cleaning proce-dures and bed occupancy ratesat hospitals, very little is beingdone about the overuse of an-tibiotics, and still less on preven-tion at the immune system level or natural and side-effect-freetreatments for infections.

Super bugs are appearing in the community too - not a spill-over from hospitals. You may have consumed antibiotics knowinglyas a treatment or unknowingly in your food. Seventy percent of allantibiotics and related drugs produced in the USA are fed to animals toproduce beef, chicken and pork at a faster rate, like a growth hormone.About 10% of that is stored in the meat, 90% goes out in urine andmanure, which is then used in over 9 million hectares of farmlandas fertilizer. Vegetables including lettuce, potato, cabbages, corn …absorb some of it through the soil and deliver it to your dinnertable. Although the amount in each serving may be small, the cu-mulative effect could be significant enough to cause bacterial im-balance, weakening of the immune system and early puberty.

Organic farms that cannot guarantee the manure to be free ofchemicals are also at risk of having pharmaceuticals in their produce.

So what do you do to protect yourself ?Continue to consume organic foods more and more from

known sources, reduce meat consumption, and strengthen your im-mune system with probiotics, antioxidants, minerals, and hemp seedoil.

Probiotics - These supply your body with various strainsof beneficial bacteria. Did you know that good bacteria actuallyKILL infectious bacteria such as Salmonella and E. coli? There’slots of research to prove this. Probiotics do much more for you thanwe have space for in this article.

Antioxidants - Nutrients found in fruits, nuts, vegetablesand herbs including teas that disable free radicals in your body. Freeradicals occur naturally as a by-product of metabolism and can dam-age our cells like rust can damage your car. Antioxidants act like acar wash and wax job on your cells protecting and strengtheningyour cells so they are much less likely to be damaged by attacks ofviruses, or auto immune disorders such as cancer, heart problems,diabetes, rheumatoid arthritis, lupus etc.

Minerals - Essential for all physiological processes in thebody and must be consumed in foods and supplements. All elec-trical activity in the body including your heart beat, depends onminerals such as calcium, sodium, chlorine and potassium. All hard

Food sensitivities and al-lergies are generally mis-understood. They can

show up as almost any symp-tom, but are rarely diagnosed.Nearly every organ system ofthe body can be the target offood reactions. Symptoms canbe as mild as a runny nose or aslife threatening as anaphylacticshock. Left untreated, they canlead to serious degenerative andinflammatory diseases.Sensitivity vs. Allergy

Food sensitivities producemild to moderate symptomsthat do not involve the immunesystem. The onset is usually be-tween 30 minutes and severalhours after consumption of theoffending food or beverage.

In the case of food aller-gies, the body mistakes the pro-tein (the allergen) as a threat -producing an antibody. With re-peated exposures to the offend-ing food, the body becomesprimed to release histamine andother powerful bio-chemicals inresponse to the allergen. It isthese chemicals that cause theallergy symptoms. Food aller-gies, although rare, are usuallymore severe than sensitivities,and are even potentially fatal.

(See symptoms right) Although gluten, cow’s

milk, soy, wheat, seafood,peanuts, eggs, and corn areamong some of the most com-mon food allergens, one can de-velop sensitivity to any food, and

if you have any of the abovesymptoms, it is worth beingtested. It is also worth notingthat in some cases, you will notbe sensitive to the organic, lessprocessed version of the samefood, so choosing quality is al-ways a good idea. Ironically, thefoods we crave are very often thefoods we are sensitive to.

I believe one of the pri-mary causes for the noticeableincrease in food intolerances isless diversity in the average diet,leading to repeated exposure tooffending foods. Many of thesefoods are commercially preparedand have high levels of preserv-atives, artificial colourings andflavourings. Considerationmust also be given to commer-cially raised meat and poultryfed antibiotic and chemicalladened feed - all of which con-tribute to weakening the im-mune system and increasing thelikelihood of developing sensi-tivities.

Other possible reasons for theincreased incidence of food sensi-tivities include:

Early weaning and inap-propriate early introduction ofsolid foods to infants

Genetic manipulation ofplants (GMOs)

Impaired digestion and es-pecially low stomach acid

Many people have no ideathey have food sensitivities, anddo not relate their various aches,pains and complaints to food, as

it sometimes takes more than aday after eating the offendingfood for the body to react. Oth-ers, who eat foods they are sen-sitive to on a daily basis, simplyhave no idea they are feelingbadly until they go off the of-fending foods and discover whatit is like to feel good.The way to stop this viciouscycle is to first identify theoffending foods. This can bedone through blood tests, al-though blood work often onlyidentifies sensitivities oncesymptoms are in the advancedstages. In my practice, I offerfood and environmental sensi-tivity testing using the Bio-Meridian system.Computerized sensitivity test-ing, or bio-energetic testing is anon-invasive, safe, pain-free, andhighly developed method of de-termining inflammation andimbalances in the body.

The next step is to com-pletely eliminate the offendingfoods from the diet. After thefirst few months, dietary restric-tions can be relaxed, thoughsome individuals may require arotation diet indefinitely.

The road to recovery fromfood sensitivities can be ex-hausting and frustrating; but notidentifying the cause of your de-clining health can be even moredraining and discouraging. Re-alizing that food sensitivity maybe a contributing factor to yourpoor health may be all it takes to

Symptoms to

Watch For:Fatigue

Headaches

Nervousness

Hyperactivity

Joint pain

Irregular pulse

Irritable bowel

syndrome

Dark circles or

puffiness under the eyes

Runny nose

Wheezing, shortness

of breath

Abdominal bloating

Canker sores

Diarrhea

Excessive gas

Tingling in or around

mouth

Indigestion

Nausea

Acne

Clammy skin

Hives

Itching

Penny Ormsbee is a Regis-tered Holistic Nutritional Con-sultant, Educator and EAVPractitioner. She is a graduate ofThe Canadian School of NaturalNutrition where she was an in-structor for many years. Pennyoffers one-on-one nutritionalconsulting as well as food andenvironmental sensitivity testingusing the BioMeridian screeningsystem. She has a special interestin hypothyroidism, nutrient de-f iciencies, digestive disorders,and adrenal fatigue. Penny ispassionate about her work and issincerely committed to empower-ing others to consciously andholistically manage their health.Contact Penny at: TherapeuticApproach Health Centre, Hali-fax, NS (902) 429-3303.pormsbee@ns. sympati co. cawww.pennyormsbee.ca

Bacteria Infectingbloodstream

Sleep Apnea. Snoring. Stress.

Buteyko Breath Retraining for sleepdisorders, respiratory disease andenergy problems. See article Page 12.

Breathe easy.

www.buteykocan.com 1.877.375.6069

There are better ways to be better!

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BET WEEN THE LINES

By Marjorie Frizzell and David PittMarjorie Frizzell, B.Sc., is a Nutrition Consultant. She is a graduate

in Human Nutrition from St. Francis Xavier University. David Pitt writesabout books for several newspapers and magazines, including the HalifaxHerald, the Winnipeg Free Press, and Booklist. They live in Halifax. Theycan be reached at [email protected]


As Many as 31 Chemicals

Later: The Dark Side of

Commercially Grown Tomatoes

HALIFAX ASSOCIATION OF VEGETARIANS

by Richard Rogers

Vegetarians Now 40,000 strong in N.S.

The Halifax Association of Vegetarians, the only mem-

bership based vegetarian association in Atlantic

Canada, was registered in 2007 as a non-profit ed-

ucational and social organization dedicated to promoting a

vegetarian lifestyle. Canadian vegetarians are estimated to

constitute 4% of the population, or roughly 40,000 in Nova

Scotia. With our 50 members as compared to Winnipeg'

120 or Toronto' 1200, our association has room for growth.

We hold regular dinners, the most recent being our first

outside the HRM at the Ivy Deck in Wolfville, and a raw

foods dinner at the Heartwood Bakery and Café in Halifax.

Our dinners usually feature a guest speaker at the end of

the dinner. You can view current and past dinners at hali-

faxvegetarians.blogspot.com

Most dinners are open to all, but membership does

have many advantages. Our discount program for mem-

bers is supported by veg friendly businesses in the HRM

and across Nova Scotia - see halifaxvegetarians.ca

Our email [email protected] is a focal

point for vegetarian concerns, answering questions and

making connections. Visitors to Halifax use our website to

find restaurants and cafes, as well as using the other in-

formation on the site.

We have grown due to the contributions of many cur-

rent and past members who have built the association and

supported an inclusive approach. Unlike most Canadian

vegetarian associations, and the TVA from whom we de-

veloped our by- laws, our dinners are not exclusively

vegan and we do not require members (or even directors)

to be vegetarian, but feel that all support our aims by join-

ing the association. We do insist that our vegan members

can always be accommodated at our dinners, and that

only those restaurants and cafes that are vegan friendly

are a part of our discount program. This approach has

helped us grow and enabled us to avoid controversy.

Please consider adopting a plant based diet, and join-

ing our association. It will improve your health and be bet-

ter for the environment, as the UN has estimated 18% of

global warming can be attributed to the eating of meat.

Richard Rogers is President, Halifax Association of

Vegetarians.

NOTE: Food picture is from a recent Association dinner at

The Ivy Deck In Wolfville, NS.

“From a purely botanical and horticul-tural perspective, you would have to be anidiot to attempt to commercially growtomatoes in a place like Florida.” So saysfood writer Barry Estabrook in Toma-toland (Andrews McMeel Publishing), anew book that will make you think twicebefore you buy tomatoes at your grocerystore.

He’s right, too. Florida is an in-credibly inhospitable environment forgrowing tomatoes: the soil is unsuitable,

and the warm climate allows insects and disease-causing organismsto flourish. You really have to work hard to make a tomato growthere, which means bombarding the poor plants (you knew tomatoesweren’t vegetables, right?) with a myriad chemicals and toxins tokeep them alive.But here’s the thing: because of its warm climate, Florida is the per-fect place to grow tomatoes in what would, in most other areas ofthe world, be called the winter season – which is why, when you buya tomato at a grocery store in the “off season,” it’s likely to be com-mercially grown: bland-tasting, lacking in nourishment, and full ofthings that are bad for you.

You might already know that your typical “industrial toma-toes” (as Estabrook calls them) are picked while they’re still firm andgreen and then sprayed with ethylene, a gas, to make them all rosyand yummy-looking. But did you know that this isn’t somethingnew? A tomato researcher wrote about the commercial benefits ofethylene way back in 1931. The commercial growing of tomatoes –and, not incidentally, the systematic depletion of a tomato’s naturalflavour, texture, and nutrients – has been going on for eight decades.

Tomatoland is an indictment – there’s no other word for it– of the commercial tomato-growing industry in Florida. Estabrookcould have taken on the entire industry, but the book might have

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THE SOURCE - CALENDAR OF EVENTSEVENT L IST INGS ON-L INE t hesou rcemagaz ine .ne t

C LASS I F I E D

D I R EC TORY



SOUL COACHING®. ThirdEye Soul Journeys ~ MaryDixon. Certified in Soul Coach-ing®, Past Life Coaching,Usui Reiki & Interior Align-ment™ Feng Shui. Grounded,compassionate guidance to hearyour soul, it's wisdom, yourtruth. Private sessions &group workshops. Summerweekend intensives see "events"on my website.Near Bridgewater. 902-530-2974. [email protected]

DRUMSDrums, Drum Making, Rat-tles, Ceremonials. Shaman'sHelper Trading Post. EarthStewardship & PrimitiveSkills. Vision Quest, SweatLodge. Contact: Carla (CJ) @River Song: 902-275-2411, [email protected]

ASTROLOGYFall Astrology Classes in Ar-mdale (Halifax). Level Two: As-pects and Transits. 10-weekevening course begins Thurs.Sept. 15th, $180. ContactWynne Jordan, [email protected], 477-4836.

BULK FOODCuisine for Life Bulk WholeFood Supplies & Equipment,Monthly offerings of bulk fooditems from nuts, seeds & fruit,high quality supplements &small appliances. For an up-to-date list, [email protected] or449-9820.

JULY 30-AUGUST 6SHAMBHALA FAMILY CAMP.Family Camp is a warm and spiritualspace to play and learn with otherfamilies. In the mornings there are en-gaging programs for children whileparents and other family membershave time for guided group meditationpractice, study, relaxation, contempla-tive walks, etc. Go to the beach, visita local farm, fly kites, enjoy super-vised evening campfires, singing andgames. Info: Dorje Denma LingShambhala Meditation & Retreat Cen-tre, 2280 Balmoral Road (Rte. 256)Tatamagouche: [email protected], www.dor-jedenmaling.comFREE* SHAMBHALA SUMMERWeekthun with Timothy Addison.This week-long group retreat includesthe practice of silence, sitting andwalking meditation, individual andgroup instruction, contemplativemeals, and short periods of medita-tion-in-activity practice. All are wel-come—and this retreat is FREE* foranyone who has not done this programbefore. (*accommodations are addi-tional)

Info: Dorje Denma Ling ShambhalaMeditation & Retreat Centre, 2280 Bal-moral Road (Rte. 256) Tatamagouche:1-902-657-9085 [email protected], www.dorjedenmaling.com

AUGUST 10-14MALIDOMA SOME – Connectingwith the Elemental Rituals. 5-day gath-ering at Windhorse Farm Retreat Cen-tre, Nova Scotia. Malidoma's ideas,tools, and practical techniques willallow you to contribute to the revivalof an indigenous heritage that we allshare, and must learn anew to respectand celebrate if we are to survive.Transform your life! Info:http://tatami.chebucto.biz/ or contactTheresa at 902-475-1500.

AUGUST 12-14QIGONG LEVELS 1 & 2.WithAcharya Suzann Duquette. Calm themind and rejuvenate the body withthis ancient Chinese art, according tothe lineage of Dr Eva Wong. There areno prerequisites for this program;however, students must register forboth levels. Info: Dorje Denma LingShambhala Meditation & Retreat Cen-tre, 2280 Balmoral Road (Rte. 256)Tatamagouche: [email protected], www.dor-jedenmaling.com

AUGUST 15AROMATHERAPY LEVEL I Class.Info: casaromawellness.com [email protected] or 464-2272.

AUGUST 21KRIEGER/KUNZ THERAPEUTICTouch™. Used for modern healthcare in Hospitals and Universities for39 years. Learn about benefits expe-rienced in the healing process. Level1, August 21st. 8:45am-4:45pm.Level 2. August 28th. Fee $80.00.Classes in Lower. Sackville,NS. Reg-istered Teacher – Charlotte Quirk.865-0059 or [email protected]

AUGUST 23CUISINE FOR LIFE - Preserve theBounty! Dehydrating workshop. 7 to9:30 pm. Learn how to preserve theharvest and make delicious sprouted seed& gluten-free breads & crackers. Con-tact [email protected] or 449-9820 to register.

AUGUST 29- SEPTEMBER 2FOOTSTEPS REFLEXOLOGYSCHOOL is offering 300 hr DiplomaCourses in Halifax. For more informa-tion: 1-416-788-5970 or www.footstepsre-flexologyschool.com Also, Indian HeadMassage course to be held in Lu-casville, NS September 4th and 5th,Cost $300.

AUGUST 31HYPNOTHERAPIST CERTIFICA-TION COURSES starting today. 100hour program with Certified Instruc-tor Paula Arndt. Certification by Na-tional Guild of Hypnotists. Info:[email protected] or 902-669-0387

SEPTEMBER 1ATLANTIC YOGA TEACHER Train-ing. Next weekend program begins inSeptember. Info: (902) 823-2746 orvisit www.aytt.caCFQ HEALING QIGONG Level 1 &2. Weekly classes starting in Septem-ber. 6:00-8:00pm.These are certificateclasses. Dana Marcon co-investigatorin the fibromyalgia and CFQ Qigongresearch project. Info: 429-5214 oremail [email protected] orwww.danamarcon.comYOGA YOGA YOGA. TherapeuticApproach Yoga Studio has moreclasses with more of your favoriteteachers. Starting in September wewill have early morning classes,classes for teens and youth and chil-dren. We are also adding flying yogaand hot yoga and adding more day-time classes to suit your schedule.www.yogastudio.ns.ca

SEPTEMBER 6ASTHMA & ALLERGY AGONY–Breathe properly, get better, end theneed for drugs.FREE TALK onButeyko Breath-Retraining.4-5:30 pm@ “Just Us”, 5896 Spring GardenRoad.www.buteykocan.com f: breath-inglady 1.877.375.6069. Courses inHalifax: Sept 12 – 21.MYTH OF DEEP BREATHING:How breathing less can extend yourlife! FREE TALK on Buteyko Breath-Retraining. 7 – 8:30 @ “The Hub”,1 6 7 3 B a r r i n g t o n .www.buteykocan.com f: breath-inglady 1.877.375.6069. Courses inHalifax: Sept 12 – 21.

SEPTEMBER 7-9BREATHE WELL, Be Well in Body,Speech and Mind. Yoga Heart, 88.1Radio Interview with Canada’s fore-most Buteyko Breathing Educator andTrainer, Chris Bauman. Learn aboutbreathing – the Great Intersector ofour inner and outer worlds.

SEPTEMBER 8OVERWHELMED AND GOINGDOWN? Bizarre symptoms that comeand go? No, you are not crazy; yourbreathing is out of whack. FREEBREATHING TALK. 12-12:45 or 6:00-7:30 @Super Natural Health (Agricola& Young). www.buteykocan.com f:breath-inglady

SEPTEMBER 9SNORING & SLEEP APNEA: sleepeasy. You don’t have to resort to appli-ances or CPAP. FREE TALK onButeyko Breath Retraining. 7-8:30 “Pil-lars of Health” @ Harbour PlaceBuilding, Dartmouth. Courses: Sept12 – 21 www.buteykocan.com

SEPTEMBER 11REIKI LEVEL I - Establish a perma-nent connection to abundant Reiki en-ergy. $90. Please call Danuta Snyderat 422-4653 or email snyder @eastlink.ca

SEPTEMBER 13THE ART & SCIENCE of Living Cui-sine/Raw Nutrition. 4 Evening series.7 to 9:30 pm: Tuesday Sept. 13 Intro-duction to Living Cuisine; Tuesday,Sept. 20 - More Living Cuisine; Tues-day, Oct. 4 -Sprouting; Tuesday, Oct.11 Dehydrating - [email protected] or 449-9820to register.

SEPTEMBER 16-18IYENGAR BHAKTI YOGA Instruc-tor Fr Joe Pereira states mother Teresais his left hand and Guruji Iyengar hisright. His workshops raise money forhis philanthropic work. Over fifty

Kripa Foundation centres in India pro-vide substance abuse recovery incor-porating yoga.Fr. Joe Yoga Workshop,Chester NS. Leigh 902-273-9642 [email protected]. JOE PEREIRA of India. A week-end of nourishing yoga. Practice theyoga Fr Joe teaches at his 50 plus sub-stance abuse recovery centres in India.Friday 7pm lecture on Kripa Founda-tion by donation. Fr. Joe Yoga Work-shop, Chester NS. Leigh 902-273-9642or [email protected] GOLF: How the An-cient Art of Meditation can ImproveYour Golf (and Your Life) with EdHanczaryk. In this program, partici-pants will learn how meditation canovercome distraction and promotefreedom and precision in their gameand in life. Ed Hanczaryk is a certifiedPGA and CPGA teaching professionalwith years of experience (including thepast 23 years in Halifax). He wasvoted Teacher of the Year for AtlanticCanada in 2008, 2009 and 2010, andwas named by the National Post as oneof the top 50 golf instructors inCanada. Info: Dorje Denma LingShambhala Meditation & Retreat Cen-tre, 2280 Balmoral Road (Rte. 256)Tatamagouche: [email protected], www.dorjedenmaling.com

SEPTEMBER 17HEALTHY CONNECTIONS WELL-NESS Show. Natural Resources Edu-cation Centre, 12014 Highway 224,Middle Musquodoboit. Admission $3Under 12 yrs free. Onsite childcareprovided. Info: Sharon at 384-2948 oremail [email protected]

SEPTEMBER 18REIKI LEVEL II - Deepen your Reikiconnection and acquire methods forincreased focus and distance (time orspace) healing. $150. Please contactDanuta Snyder at 422-4653 or [email protected]: PLANT WALK and Medi-cine Making Workshop with DanetteSteele – in East Hants Co. area. Be in-spired! Identify local plants, dig deepand make herbal preparations forhome use. Pre-registration is required.For details contact Organizer: Eliza-beth at 902-431-2830 / [email protected] or Facilitator: Danette at416-725-HERB(4372) /[email protected]

SEPTEMBER 25ALEXANDER TECHNIQUE AT-LANTIC Workshop. Education forLiving...Better Posture, Greater Poise,Improved Health. 3:00-6:00 pm. Cost

$122. The Studio, 219 Sambro CreekRoad. Call 346-2065 [email protected] www.AlexanderTech-niqueAtlantic.ca

SEPTEMBER 26AROMATHERAPY LEVEL I Class.Info: visit casaromawellness.com [email protected] or 464-2272.

SEPTEMBER 28-OCTOBER 2MEN’S CANOE RETREAT. Oppor-tunity to canoe through the backcoun-try of southwestern Nova Scotia. Fordetails: www.tatacentre.ca or 1-800-218-2220

SEPTEMBER 30-OCTOBER 2MINDFULNESS, HEALTH &HEALING with Mary Campbell andIvan Drouin. The retreat will be ledby Shastri Mary Campbell, a mentalhealth nurse, and Ivan Drouin, a psy-chologist. Mary and Ivan are experi-enced in teaching mindfulness withinhealth care settings, to health careproviders, people experiencing illnessand family members. Both are medi-tation instructors within the Shamb-hala-Buddhist tradition and havetrained in mindfulness-based ap-proaches such as Mindfulness-BasedStress Reduction. OPEN TO ALL.Info: Dorje Denma Ling ShambhalaMeditation & Retreat Centre, 2280 Bal-moral Road (Rte. 256) Tatamagouche:1-902-657-9085 [email protected], www.dorjedenmaling.comPOTTERY AND YOGA. Combineworking with clay while exploringprinciples of yoga. No experience nec-essary. For details: www.tatacentre.caor 1-800-218-2220.

UPCOMING EVENTSOCTOBER 1

NSARP CONFERENCE/ AGM - TheNova Scotia Association of ReflexologyPractitioners is holding its 7th annualconference in Kentville. Guest speak-ers, nutrition breaks. Members, non-members, students welcomed. Details:www.nsarp.org or [email protected]

OCTOBER 8-9NOVA SCOTIA INTEGRATIVEHealth Pet Expo. Dartmouth Sport-splex. Visit www.nsihpe.com or see adon p.16 for details.

OCTOBER 15-16WELLNESS EXPO in Halifax: Comeexplore over 80 exhibits featuring thelatest in Wellness, Health & PersonalGrowth. 30-minute seminars through-out the weekend included in the entryprice of $8-day or $12-weekend. At the

HERBALISTDanette Steele, M.A., RH is aherbalist with more than 20years of clinical and practical ex-perience. For information aboutconsultations, weed walks andclasses with Danette in Halifax,NS and Toronto, ON, please con-tact: 416-725-HERB(4372) [email protected]


Peter had been a go-getter businessman, but re-cently, colleagues noticed that he seemed in-different. He was missing deadlines and was

no longer the go-to guy for crunching figures. Hestopped joking around at lunch. What was going on?But the question in his mind was “Why am I sotired?”

His wife knew why he and she were so tired. Hewould fall asleep instantly but soon start snoring, wak-ing her up. It would take on the rumble of an ap-proaching train and then -- silence. She came torealize that this meant he was also not breathing.She’d wait… and wait… and wait and then he’d snortand gasp and breathe again. She was a wreck, but hadnot convinced him to go to the doctor to get checkedout – until the morning he fell asleep at the wheel anddrove off the road.

Peter had sleep apnea, a condition that affects4% of Canadian men and 2% of women. The profileonce consisted of overweight, over 50 and over-stressed men but now skinny, young women and chil-dren have it.

When someone stops breathing for more than10 seconds, and oxygen saturation decreases by 4%,this is an apnea. People with severe sleep apnea maystop breathing for up to 2 minutes and up to 50 or 60episodes an hour. This stresses the heart and brain andcan result in heart attacks or stroke.

Obstructive sleep apnea (OSA) is triggered bythe collapse of soft tissue of the palate and enlargedtonsils. Central sleep apnea (CSA) is when the respi-ratory centre does not trigger the breathing mecha-nism.

The means of treating sleep apnea are surgery($1000s with a painful recovery and dubious results)dental appliances ($1000 and can misalign your jaw),and CPAP machines for OSA ($2500 with yearly re-placement of mask and filter). Of those who buyCPAPs, 50% stop using them within a year. It hasbeen described as “sticking my head out the car win-

dow at 100 k/hr for 8 hours”.There is no treatment for CSA.

So, what can one do natu-rally? Losing weight can behelpful for many. Exercisingdaily is another strategy. Elimi-nating drinking before bed canmake some difference. But formost, that is not enough.

Before the sleep apnea, be-fore the snoring, there was poorbreathing. In order to improve achronic condition in a real andpermanent way, you mustchange the circumstances inwhich the condition arises. Ifyou retrain your breathing, thisimproves airway function.Tonality returns and airwaysstop collapsing. Healthy breath-ing will reset the respiratorycentre so that proper function-ing is re-established. The bestway to do this is the ButeykoBreath Retraining Method. Itwas developed in the 1950s by aUkrainian medical doctor. It is aseries of breathing exercisesdone 3 – 4 times a day. A restfulsleep can happen within days ofstarting the course. Snoring canbe reduced by 75% within 2weeks.

Larry, a Haligonian, didthe Buteyko course 2½ yearsago. Eighteen months later, hedid a comparison sleep study.The doctor was astounded to seethe results and said “I have neverseen a reversal of sleep apnealike this.” Larry now has moreenergy, is cheerful and feelsrested in the morning.

To learn more about sleepapnea and how Buteyko can be ef-fective with respiratory disease,stress, anxiety, heart problems andfatigue, come out to free talks givenby Chris Bauman in September.She is Canada’s foremost educatorand trainer of the ButeykoMethod. She comes to Halifaxyearly from Victoria.www.buteykocan.com or call1.877.375.6069.

SLEEP APNEAAlternative to surgery, dental

appliances, masks and machines ment, but generally involve stretching the plantar fascia and oftenthe entire posterior chain (gastrocnemius, soleus, hamstring andgluteal muscles) as well as certain strengthening exercises for thesmall intrinsic muscles of the feet, which are very often weak in casesof plantar fasciitis.

Over the past 7 years in practice, I’ve treated many feet andgotten effective and efficient results, even in the most chronic casesof plantar fasciitis. That being said, the earlier this condition intreated, the easier it is to fix, so I highly suggest moving those (albeitpainful) feet to a health care professional who can help as quicklyas you can!

Dr. Erin Kempt-Sutherland is a chiropractor and owner of ChoiceChiropractic Integrated Health Centre, Inc. Visit www.choicehealthcen-tre.com to discover more healthy choices for you.

PLANT MEDICINE WORKSHOPwith Danette Steele, RH

Roots: Plant Identificationand Medicine Making

Pre-registration is required - for details - please contact: Elizabeth [email protected] or Danette [email protected](4372)

PLANT MEDICINE WORKSHOPwith Danette Steele, RH

September 18, 2011 from 10am - 4pm

East Hants County

Pre-registration is required - for details - please contact: Elizabeth [email protected] or Danette [email protected](4372)

Casaroma Wellness

Serving you with the following products

All Natural Aromatherapy ProductsTherapeutic Grade Essential Oil

Shampoo & ConditionersFoot Care Products

Childrens Products • Facial Products • Gift IdeasWe also offer the following Services:

Bio Pulsar/ Aura ScanBio- Feedback

RMT Massage, Ionic Foot Cleanse,Cranial Sacral, Reiki, Reflexology

We also offer Classes inAromatherapy, Reiki and many others

Our retail store is open:Mon-Fri 11 - 6, Sat 8, 9-2, Sunday 11-4

We are located in Alderney Landing (at the other end of the Dartmouth Ferry Terminal Building)

Check out our website at:: casaromawellness.comOr phone (902)[email protected]

August 15 & September 26Next Aromatherapy Level l Class

by Chris Bauman

Healthy Choices:

PLANTAR FASCIITISContinued From Page 5

Halifax Forum. 10-5pm each day. Save$$$ by visiting: www.Wellness-Expo.com to purchase discounted tick-ets! See ad on p.2. Contact:902-800-0309.

OCTOBER 28-30RADICAL SIMPLICITY. A weekendretreat with Jim Merkel. Engage yourheart and mind toward a practice ofdeeply sustainable and equitable liv-ing. For details: www.tatacentre.ca or1-800-218-2220.ART OF THE Talking Stick. An inter-cultural art-making circle, design yourown unique talking stick with Mi’k-maq artist Anna Nibby Woods. For de-tails: www.tatacentre.ca or1-800-218-2220.

OCTOBER 30ALEXANDER TECHNIQUE AT-LANTIC Workshop. Education forLiving...Better Posture, Greater Poise,Improved Health. 3:00-6:00 pm. Cost$122. The Studio, 219 Sambro CreekRoad. Call 346-2065 or [email protected] www.AlexanderTechniqueAtlantic.ca

NOVEMBER 5-6CERTIFIED LIFE COACH or Exec-utive Coach. 2 day intensive course.Halifax. Info: 866-455-2155 or [email protected] ad on p. 16.

NOVEMBER 10-12COURAGE TO LEAD®: An Event forHelping Professionals. For profession-als, based on Parker Palmer’s work,for those seeking renewal, integrityand vocational vitality. For details:www.tatacentre.ca or 1-800-218-2220.

ONGOING EVENTSLEARN TO MEDITATE. Learn tomeditate. Raja Yoga meditation isknown as the path of peace, a methodof focusing the energy of conscious-ness at its highest level to re-create theinner experience of peace, stabilityand power. Free. [email protected] OPEN HOUSE, allare welcome. 11:00 – 12:30 every Sun-day morning, with group and individ-ual meditation instruction anddiscussion, and healthy lunch in-cluded.Info: Dorje Denma LingShambhala Meditation & Retreat Cen-tre, 2280 Balmoral Road (Rte. 256)Tatamagouche: [email protected], www.dorjedenmaling.comCORE SHAMANIC DRUMMINGAround the second Sunday of themonth. 9:30 - 11:00 AM. $12.Checkwebsite for date. Shamanic journey-work instruction, body/mind/spiritevents, and individual shamanic heal-ing available. Chester, NS. Contact:Beth Lenco 275-3132, [email protected] YOGA TEACHERS for10 Years! Therapeutic Approach YogaTeacher Training, involving MasterBaptiste teacher Philip Urso and theamazing senior teachers at TAYS, hasfoundational 200 hour and profes-sional 500 hour programs. Become ayoga teacher or deepen your yoga prac-tice: www.yogastudio.ns.ca/ytt.htm (tollfree 1-866-429-3303) 429-3303.

Calendar of Events Continued From Page 11



HOLIST IC VETby Dr. Fernando Moncayo

August/September2011

©iStockphoto.com

Dr. Jennifer Bishop & Associates

With apologies toShakespeare, “Tovaccinate or not to

vaccinate, that is the question.”And for parvo virus and distem-per in dogs, Titre Testing is theanswer. Or at least, when we areable to determine the immunestatus of the dog, then decidingwhether or not to vaccinate ismuch easier.

The microscopic world isone of intense competition forresources. Trillions of bacteriaare trying to penetrate the body,in order to eat the precious nu-

been too big and generic to have much impact. By focusing on onearea, Florida, the author is able to zoom in and provide us with someclose-up detail.

For example: Estabrook writes of pregnant women whoworked at a Florida tomato field that had been sprayed by morethan thirty-one chemicals. Their children were born with heart-breaking physical deformities. The author describes one baby: “Hehad one ear, no nose, a cleft palate, one kidney, no anus, and novisible sequel organs.” The child lived for three days.

A chunk of the book is taken up with a courtroom drama.A lawyer sued the grower on behalf of one of the women; the suitwent on for three years before it was settled (with no admission ofguilt on the part of the grower). Estabrook’s account of the case isas compelling as any John Grisham novel.

Virtual Slavery of PickersEstabrook also writes about the virtual slavery of some

tomato pickers, who live in dreadful conditions and make almostnothing for their labours (one picker was paid a dollar a bucket);and about rather unsettling relationship between the agribusinesscompanies who grow the tomatoes and the government agenciesthat are responsible for monitoring them. “Incestuous” is maybetoo big a word to describe the relationship, but not by much.

It all sounds pretty bleak, but there are some small rays ofhope. Small farmers, who produce tastier, more nutritious toma-toes – you know, the ones that don’t feel like heavy rubber balls inyour hand – are finding ways to survive, even as grocery storechains are relying ever more on produce supplied by the agricorps.Estabrook writes, for example, about one farmer who sells histomatoes to restaurants, whose patrons pay good money for goodfood. And there are small local farms that sell direct to consumers,at farmers’ markets and suchlike. There’s still a way to buy good,naturally grown tomatoes, if you know where to look.

Estabrook doesn’t really propose a solution to the problem– the problem is way too big for that now – but he does remind usthat we don’t have to eat bland, tasteless produce if we don’t wantto. And he sure does make us aware, painfully aware, of just what’sinvolved in getting those bright, shiny, mass-produced tomatoes toour grocery stores.

TITRE TESTING - The Way To Avoid Unnecessary Vaccinations

trients it contains. Opportunis-tic viruses are ready to take overour cellular replicationprocesses, to create even moreviruses. (That is really all theywant from us – but they happento make us really sick in theprocess.)

Fortunately for us, as wellas for our pets, we have a verysophisticated set of cells ready totake on the role of sentinel.These sentinel cells are able toneutralize invading microbes.This set of cells is known as theimmune system.

When a microbe invadesthe body, the first line of defencethe immune system mounts isan attack, eating some of the in-vading microbes and destroyingothers. During this process, theimmune system cells “read thebar code” of the invading mi-crobe. The “bar code” of the mi-crobe allows the immune cells todeploy specific tactics to destroythe invading microbe. Then thesecond line of immune cell de-fence comes along, armed withspecific information about theinvading microbes and how toneutralize them.

The immune system has amemory that contains a recordof past encounters with all sortsof microbes. That memory is

maintained in cells and in free-circulating chemicals known asimmunoglobulins. Thus, when aspecific microbe penetrates thebody for a second time, the im-mune system quickly retrievesthe information on how to neu-tralize that microbe. In this way,the animal is effectively resistantto the infection.

Immune defence informa-tion persists for a variable lengthof time, depending on the par-ticular microbe, the health ofthe animal, and environmentalconditions present. For example,immunity to Kennel Cough (asore throat in dogs) last for amaximum of one year. For theparvo and distemper viruses thataffect dogs, immune memorymay be retained for three to fiveyears.

A dog that is resistant toparvo or distemper, and is re-ex-posed to the viruses, will have itsimmune memory reinforced;this reminder prolongs the im-munity. If the animal does nothave contact with the virus forseveral years, eventually the im-mune system loses the informa-tion regarding how to neutralizethe virus, thus leaving the ani-mal susceptible once again. Also,an animal with a weak immunesystem may not be able to retain

immune memory for very long. By means of the Titre Test,

we are able to detect and meas-ure the immune memory. Thistest measures the levels of im-munoglobulin present to fightagainst a given microbe. An an-imal with high levels of im-munoglobulin for a specificvirus is resistant to that virus,and vaccination against thatvirus is therefore unnecessary.

However, as indicatedabove, immunoglobulins are justone part of the immune mecha-nism response. An animal mayhave low immunoglobulin levelsfor a particular virus and still beimmune, because other immunemechanisms are very active.However, if an animal has highlevels of immunoglobulins, weknow for certain that it has im-munity to the virus. Titre testingallows us to avoid unnecessaryvaccinations, by means of a ra-tional and objective method.

Unfortunately, nothingsimilar is available for cats; theymust go their ways without.

Dr Fernando Moncayo is aveterinarian practising in HRMat the Cobequid Animal Hospital(Formerly Richardson AnimalHospital) 865-8110.

BETWEEN THE LINESTomatoland Continued From Page 10

If you like using oil burners and essential oils, opt for organicessential oils. Try to find candles that do not emit black soot. Can-dles that are made from beeswax or soybean wax burn a clearersmoke. These candles do not affect your health or the air quality.Conventional candle wax discolors walls and furniture and con-taminates home ventilation systems. They cause headaches andsinus pain if they contain volatile aromatic hydrocarbons.

Soybean candles are made from a partially hydrogenatedform of soybean oil. Soy wax has a lesser melting peak and is softerthan paraffin wax. A good soy wax candle must contain 25% soy-bean oil. Soy wax candles burn purer soot.

These are some ways to help the environment and yourhealth. It can feel good to know every time you do the dishes orburn a candle; you are doing a favor to yourself and the environ-ment.

Heddy Johannesen is a freelance writer with several magazinearticles and a book of poetry published. She is currently writing a bookabout earth-friendly herbalism. She has a pet cat Shadow and loves togarden in her spare time. (902) 404-7989 Email: [email protected]

TOXINS IN THE HOUSEContinued From Page 5


1 part Red clover tops1 part Nettle leaf½ part Calendula blossoms

Mix dried herbs togetherand store in an airtight con-tainer.

To make a herbal tea/infu-sion – use 1Tbsp of herbal mixfor every cup of boiled water.Cover and steep for 20 – 30minutes. Strain and enjoy. Addlovely local honey if you like.This can also be iced! Will keepin fridge for 2-3 days.

Compliments of HerbalMusing.

The Perfect Tea

It has been a banner year foracupuncture in Nova Scotia.Big dreams and ambitions

are being realized regardingstandards of practice, educationand public awareness.

For the first time theacupuncture associations repre-

senting acupuncturists in Nova Scotia are working towards pre reg-ulatory standards that registered acupuncturists will be required tomeet. New acupuncturists according to these standards (already ex-isting in regulated provinces) will have to graduate from full-time,2200 hour accredited colleges. This will guarantee that graduates ac-tually get 2200 of classroom and clinic hours rather than part-timeprograms based on home study. It will also mean accredited colleges,teachers and accredited curriculum. Accreditation in Nova Scotiawill rest with the Nova Scotia Department of Education and thePrivate Career Colleges Act.

Ultimately a memorandum of agreement from the associationswill go to the Minister of Health and insurance companies, as anarticle of faith and a catalyst for full regulation.

More good news comes from the Acupuncture and TraditionalChinese Medicine Association (ATCMANS) and the Canadian

A Banner Year in Nova ScotiaBy Joseph Starr

College of Acupuncture and Traditional Chinese Medicine(CCATCM) who will have carried off their most ambitious projectyet ( July 9, 10, 2011)- a world-class conference on Integrative Med-icine and Cancer Care. The conference will have assembled a veryimpressive list of contributors from all fields of medicine with theultimate goal of making our health-care system more accountableto its patients, more holistic and more effective.

Dr. Diana Tong Li, ATCMANS president who has been astrong advocate for regulation and integration, has challenged allassociations to get involved. She said, “Acupuncture cannot take itsrightful place by doing nothing. Through the Conference we can dosomething for the people of Canada.” Thus far the Conference hasreceived several letters of congratulations from different levels ofgovernment including the Premier’s office.

CCATCM- the Maritime’s first college of acupuncture volun-teered all its resources, including its students as part of its contribu-tion to the Conference and regulation. As a result of the conferencefuture student clinics may begin to take on a special interest in can-cer care. The College will seek to become a center for excellence inintegrative medicine, where the best of Eastern and Western med-icine comes together, fulfilling one of its mission statements.

Joseph Starr is a key figure in TCM education and the regulationof acupuncture. He can be reached at [email protected]

ACUPUNCTURE REGULATION SUPERBUGScells such as bones, hair, nails and skin need minerals such as silica,zinc and magnesium. Hormone production, sugar metabolism andmood balance are affected by trace minerals such as lithium,chromium and vanadium. Make sure that along with your macrominerals you also supplement your diet with trace minerals.

Hemp Seed Oil - The World Health Organization has rec-ognized hemp seed oil as the only balanced source of essential fattyacids (EFAs) providing these critical fats in just the right ratio forhuman health. EFAs assist in weight loss, headaches, arthritic painand inflammation, skin disorders, immune function via glandularhealth, cholesterol balance, vision, and libido via hormone production.

Come in and see either myself, or one of our trained consultantsElena Korbut, Nichole Campbell or Breighan Hunsley of Crowbar famewith your health concerns and we’ll help you on your path to wellness.Super Natural Health Products & Humani-T Café - 5755 Young St.454-9999.

Heat a frying pan over medium heat. Add a little olive oil. Addgarlic, turn off heat and leave for frying burgers.Cut tofu into 1 inch chunks and add to food processor. If youdon't have one, mash by hand or with a potato masher. Removetofu to a bowl. Finely chop parsley or basil.Add everything to the tofu in the bowl. Mix with hands until wellblended. Form into 3 or 4 patties.Fry in garlicy oil, on medium heat, 5-7 minutes on each side, untilgolden brown. Serve on a bun with lettuce, tomatoes, cucumberslices, onion slices, and your favorite condiments.Compliments of Acadiana Soy, Seaport Farmers Market and the Her-itage(Brewery) Farmers Market, Halifax.

VEGGIE BURGER With a Twist1-2 tablespoons olive oil2 cloves garlic, minced1 450 g piece Acadiana Soyfirm tofu¼ cup whole wheat flour¼ cup cornmeal¼ cup rolled oats1 onion, chopped½ cup fresh parsley or fresh

basil leaves1 teaspoon paprika1 teaspoon coriander powder1 teaspoon cumin powder¼ teaspoon powdered gingera pinch of cayenne (more totaste)1 tablespoon soy sauce

BREAKFAST SHORTCUTSOften called 'the most important meal of the day'. There's no excusenow for skipping breakfast. Here are six healthy and easy to fix daystarters.1. A piece of fresh fruit, a slice of cheese and/or a handful of nuts 2. A slice of whole grain bread topped with a tablespoon of nut butter B. A cup of yogurt topped with nuts and berries 4. Whole grain cereal topped with nuts and sliced banana 5. Keep a few hard-boiled eggs, preferably free range organic, onhand in your refrigerator. Rich in protein and hard-to-find impor-tant brain nutrients like choline, eggs are well nicknamed "the per-fect food." A piece of whole grain toast, topped with a teaspoon oforganic butter and a hard-boiled egg will keep your brain fueledthroughout a hectic morning.6. Consider a smoothie. Add a tablespoon of almond or peanut but-ter, a cup of milk (soy if you prefer or need to avoid dairy), a cup offrozen berries or a bannana, and maybe a teaspoon or two of black-strap molasses to your blender. Blend till smooth, and you'll have amorning's worth of healthy nutrition.

Relaxing retreats, dynamic programs!

Affordable meeting space for

your next gathering!

902-657-2231 & www.tatacentre.ca

Continued from page 9


Muslims and Jews have dietary requirementsthat are easy to follow in large cities with sig-nificant religious communities.

But in a smaller like Halifax, things get a little morecomplicated.

“People here that have grown up kosher are just,kind of, used to this effort that they’ve always made,”says Chana Grossbaum, who’s strictly kosher.

M. A. Salam, owner of the Mid-East Food Centreon Agricola Street, says it’s “very simple” to find halalmeat in Halifax.

Islam dictates that Muslims must follow halal laws,while Jews follow kashrut, or kosher laws.

Waleed Kadray, who’s active in Halifax’s Muslimcommunity and the former Muslim Students Associa-tion president at Dalhousie University, knows a lot ofpeople who eat halal, although he wasn’t raised that way.

“I think there’s more people that don’t (eat halal)than do,” says Kadray.

Grossbaum, who knows many people in Halifax’sJewish community, says there are about 35 kosher fam-ilies in the city. However, she says her family is stricterthan anyone else about dairy products. She gets cheeseand milk, along with other specialty foods, shipped infrom Montreal and Ontario.

Naomi Cooperman, a student at the University ofKing’s College, has maintained a kosher lifestyle sinceshe moved from Toronto three years ago, but she’s lessstringent than Grossbaum and has made some excep-tions.

DIET CHALLENGES

For Jews and Muslims In Halifax By Jordana LevineWhat are

Halal and

kashrut?Halal requires the animal to

be raised and killed in a hu-

mane manner. The slaughter

involves a swift cut at the

neck that causes the animal

to lose consciousness and al-

lows the blood to drain

quickly. The slaughter must

be done in the name of God

(Allah).

The laws of kashrut require

the same practice, but a reli-

gious man, well-educated on

kashrut, called a shochet,

must perform the slaughter.

In smaller communities, the

rabbi often doubles as the

shochet.

Other restrictions for halal

and kashrut:· No pork

· No animals that have not

been killed by a human

· No blood

· No insects except locusts

· No gelatin from a non-per-

missible animal

For halal:· No alcohol and other intoxi-

cants, including in food

For kashrut:· Mammals must chew cud

and have cloven hooves

· No shellfish or fish without

scales

· Milk and meat must be pre-

pared, stored and eaten sep-

arately, with different dishes

and utensils

· No eating of the animal’s

hindquarters (unless the sci-

atic nerve and surrounding

blood vessels are removed)

· No byproducts from non-

kosher animals

Sources: jewishvirtualli-brary.org, ifanca.org,

wikipedia.org

“I do share my dishes with my roommates becauseit’s nice to be able to do that,” says Cooperman. Sepa-rate dishes are supposed to be used for dairy and meatmeals.

The recently engaged 21-year-old plans to returnto a stricter lifestyle when she graduates and marriesher observant fiancé.

While there are no kosher restaurants in Halifax,there are a significant number of halal ones. Kadraymentions Turkish Delight, Louly’s and Shiraz – just afew halal-friendly restaurants around the city. He sayshalal grocery stores and restaurants open all the time,with some success.

It fluctuates every couple of years because you havea huge plethora of them and a wide variety of restau-rants and a lot of them shut down,” says Kadray.

He adds that the Muslim community is muchlarger than the Jewish community. In 2001, StatisticsCanada counted 3,545 Muslims and 2,120 Jews in Hal-ifax – excluding students who are here temporarily.

Both Kadray and Cooperman agree it’s hardestwhen students live on campus.

Definitely, first year sucked,” says Cooperman,who was mostly vegetarian for the year. “I actually, atthe end of it, became iron deficient because I wasn’t get-ting enough meat from anywhere and I wasn’t learninghow to compensate for it.”

Kadray says his friends who eat halal “definitely”have issues.

“The biggest trouble is finding food to eat, espe-

cially on campus,” says Kadray, noting that the Dawgfa-ther, an outdoor hot dog stand on campus, is the only spotwith halal meat.

Bill Chernin, who organizes activities for studentsthrough the Atlantic Jewish Council, says students knowwhat they’re getting into.

“I think most kids – kosher Jews who come here –they expect they’re going to have problems,” he says.“They know they’re leaving a big Jewish community tocome to a much smaller Jewish community.”

When Grossbaum moved here 16 years ago, therewas already a group of Jews who ordered food fromHamilton Kosher in Ontario. Grossbaum orders somefood with them, but she’s made it easier to get kosher foodlocally.

“I did help Sobeys make their original kosher order,just because they didn’t understand the kosher market likeI did,” says Grossbaum.

Although the Atlantic Superstore on QuinpoolRoad used to have more kosher food when she firstmoved here, Grossbaum say Sobeys on Queen Street hasthe most chicken and meat now. She estimates she getsmore than 60 per cent of her food in Halifax and ships inthe rest.

Some large brands available at the grocery store, likePhiladelphia cream cheese and Western Creamery prod-ucts, are kosher. A lot of no name brands have a koshersymbol, too.

While the kosher meat and chicken in Halifax isshipped into grocery stores from Ontario farms, halalmeat is farmed in Nova Scotia.

“All the meat comes locally, from Windsor, fromMike Oulton’s,” says Salam. He also gets halal chicken inthe province.

There are several specialty grocery stores for halalfood in Halifax besides Salam’s, including House of Halalon Dutch Village Road and Taiba Halal Grocery onGladstone Street. It’s also in larger grocery stores.

Some non-Muslims buy halal meat for its qualityand humane practice.

“More Canadians, when I tell them I use halal, theysee the difference in the meat,” says Salam. Only 40 percent of his customers are Muslim.

Kadray prefers to eat halal meat if it’s convenient,but he says there are few stores or restaurants near cam-pus.

Observant Jews and Muslims make it work, though.“I have to sometimes shlep to Sobeys,” Cooperman

says. She eats vegetarian when she’s too busy to shop, butshe doesn’t see being kosher as debilitating. “I have friendswho are vegan, so everybody’s kind of used to makingsomething different.”

“I really don’t think it’s an impossible effort,” saysGrossbaum, “and definitely worth the reward.”Jordana Levine is a recent graduate of King's School ofJournalism. Her article originally appeared in The Com-moner.


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