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In This Issue

Garden: GrowingConnections

Veritas Medical News

Veritas Kitchen News

Veritas Movement News

Book of the Month-Wheat Belly

Food of the Month- DarkChocolate

Product of the Month-Lilly's Chocolate Barsand BulletproofChocolate Powder

Podcast of theMonth- Jim Hrcner

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Have you visited the brandnew VeritasHealthyCommunity.com yet? VHC will beyour hub for everythingVeritas. Links to Kitchenrecipes, Expandshareeducation resources, yourpatient portal and moreare located right on thehome page.

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Growing Connectionsby Denise Dietz, Veritas Garden

Gardening has a rich history. It’s really intriguing to learn why and how it has changed over the years. The

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earliest gardens were grown for practical reasons. As pioneers settled land, before building their home, theyestablished a garden. It was the source from which all of life flowed. Today there is a renewed interest in growingfood. On the grounds of nutritionally dense food, a simple life and meaningful connection many people arecultivating food much like our ancestors did.

Going all the way back to the Garden of Eden we see how God created a Sanctuary for life. His original intentionwas connection. It’s no wonder being in a garden provides so much comfort and connection. It’s a sweet returnback to Eden. Growing food for ourselves and others is an empowering way to harness wellness. It may come asa surprise to hear your practitioner suggest gardening as a key to wellness, but it’s proven to transform lives.Gardening can reduce stress and mental clarity while also helping to prevent everything from coronary disease to

colon cancer.1 It’s therapeutically good for everyone – young children, the elderly, disabled, people suffering fromPTSD and busy executives.

It’s our vision as the Veritas Garden Healthy Community to nurture connection with gardeners of all interest andexperience. There was an amazing response to our first garden community workday. You can see somehighlights here. If you missed this opportunity we are planning more in the future. There are so many seeds ofgreatness and it’s our desire to see them grow. While nutritious food is a value in itself, the garden communityoffers powerful connections. These connections are proven to also impact health. We want to be your friend. Weare on Facebook or Instagram. Stop by the garden (located adjacent to VTS and Veritas Medical) or tell us yourstory.

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Veritas Medical Newsby Dr. Ben Edwards

Our new lab is open and ready for business with our new IV vitamin drips and Biofusionmachine for pain relief.

We now have a more spacious area to administer our various lab procedures and have alsoadded new services and staff to help meet all of our patient's needs. Dennis Heald is aphysician assistant with many years of experience in integrative medicine in the Dallas/FtWorth area who is now overseeing our lab, and currently pursuing his PhD in integrativemedicine, as well. Dennis brings a wealth of experience and knowledge in variousintegrative treatment modalities and is learning more all the time. Dennis has beeninstrumental in helping us develop a line of IV vitamin drips including the Immune BoostIV, Metabolic IV, Stress IV, Power Shot, high dose vitamin C and magnesium IV's. Dennisalso brings much experience with ozone, UV light and a new modality to treat acute andchronic pain called Biofusion. We are privileged to have access to one of the two Biofusionmachines available in the United States and have found it to be effective at relieving painin about 90% of our patients who have tried it. It is a an easy, 3 minute, non-invasivetreatment with a cost of $20 to members. So, if you strain your back, twist your ankle orjust are having some flare ups of arthritis you may want to discuss Biofusion with yourPractioner.

Veritas Kitchen Newsby Kristin Sullivan

This month I want to call attention to a few kitchen-y, food-y things you may find of interest. (By the way I will

often do this type of thing on Facebook so if you aren’t following Veritas Kitchen there, go check it out)!

First, we added some new recipes to the VK site: Margherita Stuffed Mushrooms, Broccoli Cheese QuinoaMuffins and Chocolatey Stuff (a.k.a. a fat bomb in a bowl). These are all things I make regularly at home andI think you will enjoy them, too.

There is also a new “Hey, Steph! What’s For Dinner?” video. All of Steph's dinner prep videos can be found in thevideos section of the VK site and although there are only 3 or 4 episodes now, we’ve had great feedback andplan to keep making them!

Lastly, I have conversations with many of you about grains, nuts, seeds, legumes, etc and the proper and mostbeneficial preparation of said foods. Sprouting, soaking and fermenting these types of foods allows our bodies tomore easily digest them (you know how important digestion is) and to better absorb their nutrients. You may haveeven seen such products as “sprouted” such-and-such at the grocery store and wondered what that was about.

Go read our post on the VK website about sourdough (fermented) bread and one local artisan bread-maker herein Lubbock to learn more.

And, if you want to know more about fermentation of many types of foods, including breads, visit one of myfavorite companies on the internet – Cultures For Health. You can purchase everything you need to try your ownhand at yogurt, cheese, bread, kombucha and other fermented foods. They also offer a lot of free education aboutthis topic and have great customer service.

One more – to read a bit more about the benefits of sprouting, soaking and fermenting these types of foods readthis post – Sprouting vs. Soaking vs. Souring of Grains There are also a few other things pinned on our VKPinterest board, “Get Educated!”

Happy reading!

Veritas Movement Newsby Cody Allen

At Veritas Healthy Community, we've increased our capacity in our EWOT machines! Exercise With Oxygen Therapycan be used to prevent or address health problems caused by poor oxygen delivery. Each cell in your body needsoxygen to do its job, so increasing your oxygen level translates into more cellular energy, more healing energy andmore overall energy to help you feel good. The EWOT system flushes metabolic waste out of tissues and itfacilitates healing by saturating all body tissues, plasma, and lymph with a very high level of oxygen. And the bestpart about EWOT is that it doesn’t matter if you are ill and recovering or if you’re a elite athlete, anyone can usethe EWOT system.

By adding two more EWOT machines we now have 4 always running, always ready EWOT stations for our membersto use. No need to book a slot anymore, just come on in and row or walk! Your body wants plenty of oxygen. Itneeds plenty of oxygen… So give it plenty of oxygen!

Book of the Month:Wheat Belly by William Davis, MD

Dr. William Davis is a cardiologist in Wisconsin who, after learning about the pro-inflammatory effects of wheat, started having his patients avoid it. What he saw over andover again was a resolution of diseases of inflammation, including heart disease. Thisbooks tells his story and also explores the science behind how wheat, sugar, high glycemicfoods and insulin all impact our health negatively.

Dr. Davis found that after removing grain for 3 months from his type2 diabetic/overweightpatients, the diabetics became non-diabetic and many of them had lost twenty, thirty, even

forty pounds. Other cures he saw: acid reflux disappeared, cramping and diarrhea gone, energy improved, greaterfocus, sleep was deeper, rashes disappeared, rheumatoid arthritis pain improved, asthma symptoms improved, andmore.

Here are a few of the other highlights from the book:

-A wheat belly represents the accumulation of fat that results from years of consuming foods that trigger insulin,the hormone of fat storage. Unlike fat in other body areas, it provokes inflammatory phenomena, distorts insulinresponses, and issues abnormal metabolic signals to the rest of the body.

-For most Americans, every single meal and snack contains foods made with wheat flour.

-Whole wheat bread increases blood sugar as much as or more than table sugar, or sucrose.

-Aside from some extra fiber, eating 2 slices of whole wheat bread is really little different than consuming a can ofsugar-sweetened soda or eating a sugary candy bar.

-Glycemic Index (GI) = measure of glucose level increase from carbohydrate food. Foods with carbohydrates thatbreak down quickly during digestion and release glucose rapidly into the bloodstream tend to have a high GI.

-GI of *whole grain bread: 72, *white bread: 69, *Mars Bar: 68, *Shredded Wheat cereal: 67, table sugar: 59,*Snickers bar: 41.

-Eating a 3 egg omelet that triggers no increase in glucose does not add body fat, while 2 slices of whole wheatbread increases blood glucose to high levels, triggering insulin and growth of fat, particularly abdominal or deepvisceral fat. Visceral fat produces inflammation signals responsible for diabetes, hypertension, heart disease,dementia, rheumatoid arthritis and colon cancer.

-Visceral fat is also a factory for estrogen production in both sexes. Women = higher risks for breast cancer. Men =larger breasts or "manboobs"

-The wheat of today is not the same grain our forebearers ground into their daily bread. It has changeddramatically in the past 50 years under the influence of agricultural scientists.

read more...

Food of the month: Dark Chocolate

Without a doubt, dark chocolate has remained one of themost treasured foods in the world since 2000BC. The firstconnoisseurs of dark chocolate were the Maya of CentralAmerica. The first step is extracting seeds (also known asbeans) from their pods. Next, the seeds undergofermentation before being dried and roasted to producecocoa beans. The next step is separating these bean shellsfrom cocoa nibs (or the meat). Grinding the nibs thenproduces chocolate liquor, which is separated from cocoabutter. Refining the liquor then creates cocoa solids and theready-to-eat chocolate. Lastly, remove the nibs beforegrinding the cocoa bean into cocoa powder for baking andpreparing beverages.

Dark chocolate has many benefical components including minerals like iron, copper, magnesium, zinc, phosphorus,and also plant chemicals called flavanols. The flavanols are essential in protecting the heart. Dark chocolate hasaround 2-3 times more flavanols than milk chocolate. The body relies on flavanols to produce nitric oxide in theinner linings of the blood cells. Nitric oxide is essential for relaxing blood vessels and improving blood flow;thus, reducing blood pressure. Higher intake of cocoa or dark chocolate leads to reduced risk of heart disease andmortality because it reduces inflammation of blood vessels. In the short term, studies have shown that theflavanols found in dark chocolate are capable of increasing insulin sensitivity, thus reducing blood sugar levels. Inthe long-term, studies prove that flavanols reduce the risk of diabetes significantly. Cocoa flavanols are full ofnumerous benefits as studies prove. A study carried out among an isolated tribe living in Panama – the KunaIndians – shows high cocoa intake is related to blood pressure. Cases of hypertension were completely unheard ofin this group. When they changed their diets after relocating to urban environments, there was an increased rate ofhigh blood pressure. More importantly, deaths from cancer, heart diseases and diabetes among Kuna Indians arelower compared to their peers in urban centers(source: https://www.hsph.harvard.edu/nutritionsource/dark-chocolate/).

So, go get some dark chocolate powder and add it to your coffee or kids love it in raw milk with a few drops ofstevia for sweetness to make a healthy, nutrition and delicious chocolate milk! When shopping for dark chocolatebars look for ones sweetened with stevia (see product of the month below) or even the occasional organic canesugar sweetened ones in moderation from time to time are fine. Remember to try and always keep the grams ofsugar in the single digits on any packaged product you purchase.

Products of the Month

Lilly's Chocolate Bars and Bulletproof Chocolate Powder.

Podcast of the month:

Dr. Ben interviews Jim Hrncir, pharmacist and expert on bioidentical hormones. Visit thePodcast page here and listen to the March 6, 2017 episode.

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