vista magazine issue 76

ISSUE 76 March/April 2011

INSPIRATIONAL OLYMPIC STAR

JOANNIE ROCHETTE

pg.22INTERvIEw wITh

ThE SCIENCE OFSPORTS NUTRITION

Canada’s Favourite Health Magazine

Y O U R C A N A D I A N H E A L T H A N D W E L L N E S S C O N N E C T I O N

OvERCOMING

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Issue 76 | March/April 2011

C O N T E N T SStress and Your Immune SystemBy Dr. Serenity AberdourHelp your body combat stress naturally.

Homeopathic Help for Your Teething BabyBy Stephenie FarrellTips to ease the pain of teething – for babies and their parents!

The Science of Sports NutritionBy Dr. Cory Holly Sports nutrition must have its basis in science – not opinion.

Natural Treatment for Pain-Related InsomniaBy Gloria LiReduce the instance of pain-related insomnia with effective herbal remedies.

Liquid Health By Rose MacmillanIncrease your liquid intake–and the benefits of that liquid.

Hearts of Gold: Canadian Olympian Joannie RochetteBy Liberty Craig Beloved Canadian Olympian uses her tragic story to promote heart health across the country.

A Better-Tasting Omega-3 By Gloria LiSay goodbye to fishy omega-3 supplements.

Eighty-two Percent of Canadians are Deficient in Magnesium By Lorna Vanderhaeghe, MS Magnesium glycinate for heart, muscles, bones and more.

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28 P5P: A Honey of a B! By Dee NicholsonGive your body its B6 vitamins in the active form.

Chinese Medicine and Acupuncture: A Story of FertilityBy Dr. Spence PentlandOne woman’s journey to fertility is fraught with roadblocks.

The Obesity-Toxicity Connection: Part 2By Dr. Stefan KuprowskyCommon foods and household items may be filled with toxins.

The Ocean’s Detox ProgramBy Angus Brody Seaweed for digestive health, weight loss and more!

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6 VISTA MAGAZINE ISSUE 76

Trent E. Nellis, PublisherTo contact Trent Nellis via e‑mail, write to [email protected]

Publisher’sword

Here it comes, people. Hold onto your hats and get ready for a

time of renewal and rejuve-nation. It seems as though we great white northerners have managed to power our way through another typical cold, damp Canadian winter. March and April offer us end-less possibilities as the season-al change starts to take effect across Canada. In our part of the country (Vancouver), this is the time to get outdoors and start to enjoy the coming of spring. In eastern Canada you may have a few more weeks of the white stuff, but fear not, spring is just around the corner.

In my household, our focus for the coming year is to get out more and put in the extra effort to ensure our daughter truly sees the change that the new season brings. We will be sure to acknowledge the fresh growth in our garden as it occurs. We want her to observe the way life begins again with everything from the nesting robins we see every year to the new buds bursting from the trees around our neighborhood. We have promised to take her to visit a local farm during spring so she can experience the many different types of new life that inevitably comes with this time of year. The warming season seems to give us an opportunity to start over and as we see the sunshine a little longer each day, our lives tend to perk up just a bit.

This issue we have touched on a subject of serious importance given the rise in this epidemic-like invasion of bed bugs we are constantly hearing about. This is not something to be taken lightly and is no longer a concern for only run down motel visitors. Bedbugs are being seen at an alarming rate across North America. Our regular contributor Michael Bloch suggests sev-eral methods of getting rid of bed bugs the green way. If you think you have an issue with these little creatures, do not delay; attend to it before it becomes a serious problem in your household.

This time last year we were up to our ears in Canadian Olympic fever. Our cover story this issue is on Joannie Rochette, whose inspirational per-formance, after the passing of her mother just days before her first skate in the 2010 Olympics, moved the entire nation. My wife and I were fortunate enough to have been at her heart-wrenching presentation and I can honestly say I have never seen an entire venue so moved by an athletic performance. Joannie is now involved in a movement to fight the number-one killer of women in this country: heart disease. We strongly urge you to support this significant and worthy cause to create more awareness and encourage preven-tion of this deadly disease. Visit iheartmom.ca for more information.

Publisher: Trent Nellis

ediTor: liberty Craig

MarkeTiNg direCTor & assoCiaTe ediTor: shelly-lynn Nellis

arT direCTor: Michelle beaudry

CoPy ediTor: dan Tidsbury

ViCe-PresideNT, sales: Paul airut tel (778) 222-7775 e-mail [email protected]

CoNTribuTiNg WriTers: angus brody, dr. Cory holly, david suzuki, dee Nich-olson, donnie ungaro, Faisal Moola, Franco Cavaleri, gloria li, Jean- yves leroux, liberty Craig, lorna Vanderhaeghe, Marva Ward, Michael bloch, rose Macmillan, rose Walter, dr. serenity aberdour, dr. spence Pentland, dr. stefan kuprowski, stephenie Farrell, Tracy holly

board oF adVisors: dr. Michael Colgan, Phd, CCN, dr. gloria gilbère, dr. Christian guenette, dC, Cory holly, dN, dr. stefan kuprowsky, bsc, Ma, Nd, Tomás Nimmo, dr. Terry Willard, Clh, Phd, dr. Zoltan rona, Md

vista Magazine publishes bi-monthly issues and is distributed through the health food retailers of Canada. send all questions, comments, and inquiries to:

VISTA Magazine 13256 55a avenue surrey, bC CaNada V3X 3b3 Tel (604) 591-9991 or (877) 905-7771 Fax (604) 591-1989e-mail [email protected] www.vistamagonline.com

vista Magazine assumes no responsibility for unsolicited material. opinions ex-pressed herein are those of the authors and advertisers and do not necessarily re-

flect those of the vista Magazine publisher, editors or staff. readers are encouraged to consult with their health professional before embarking upon any exercise,

medical or nutritional changes. Contents of vista Magazine are copyright 2010, all

rights reserved. vista Magazine may not be reproduced in whole or in part by any means without written permission of the publisher.

To subscribe to vista Magazine and receive delivery to your home or office bimonth-ly, send $39.95 + hsT $4.80 = $44.75 for 1year subscription. include your address and we’ll ship you our next issue. single copies are also available for $6.95 + hsT $.80 = $7.75. Canadian Publications Mail Products sales agreement #40025872 issN #1715-8214

This issue of proudly brought to you by:M A G A Z I N E

Trent E. Nellis ‑ Publisher, Vista Magazine

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C O N T E N T SLocally Inspired Pan-roasted Pork Chops By Donnie Ungaro Buying local is so much more than a hot culinary trend.

A Bone to Pick with Calcium Supplement Manufacturers By Professor Franco Cavaleri BSc NB Regular calcium supplementation cannot cure osteoporosis.

Collagen: For Healthy Joints, Bones and SkinBy Jean- Yves Leroux, PhDFight age-related collagen loss with hydrolyzed collagen.

Digestive Health and Your Body By Angus BrodyPoor digestion affects more than colon health.

Recipe for Health: Turkey Meatloaf with a TwistBy Tracy Holly A healthy new take on an old standby!

Immunity Boosters for Serious Disease By Rose MacmillanAll-natural MGN-3 provides a serious boost to your immune system.

Life Without Salt?By Rose WalterStudies refute the low-sodium theory for better health.

Aromatherapy: A Viable Ancient and Modern Therapeutic OptionBy Marva Ward, CNPEssential oils are essential to good health.

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Articles:

Getting Rid of Bed Bugs By Michael Bloch Dealing with bed bugs the Earth-friendly way.

Is There a Cure for the Bluefin Blues? By David Suzuki with Faisal Moola Bluefin tuna fetches highest bids for a dwindling supply.

Suzuki’s Sustainable Seafood Picks

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Issue 76 | March/April 2011

As I write this, it’s been exactly one year since our country was filled to the brim with Olympic excitement. Here in Vancouver, we’d never seen anything like it: the utter joy and sense of community it created prompted us to redefine what

makes us proud to be Canadian. Many of us had never felt this kind of patriotism before, the kind we typically associate with our southern neighbours. Many of us had never experienced the collective celebratory spirit that makes the Olympic Games such a magical event. But of course, it’s all about the athletes. There were many breath-less moments, feats of unequivocal athletic skill, and even tragedy. And then there were the personal stories that combined all of these elements.

I had the singular pleasure of interviewing Olympic bronze medalist Joannie Ro-chette for this issue of Vista Magazine. After losing her mother to a sudden heart at-tack just days before she skated for the podium, Joannie went on to capture the hearts of a nation with her poignant performance in a short program that left barely a dry eye in the house, followed by her moving medal skate that secured the bronze medallion.

Now, one year later, Joannie reflects upon that emotional experience and discuss-es her efforts to create awareness about heart disease through the University of Ottawa Heart Institute’s “iheartmom” campaign and in conjunction with Birks Jewellers.

With February Heart Month just over, the time is now to remember that heart smarts must continue throughout the year. The recipes, supplement advice, and health information in this issue of Vista are designed to help you and your heart live a long and happy life. Check out our articles on detox programs, fertility, stress, im-munity, and bed bugs, too!

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Have you been putting in a lot of extra hours lately? Are you getting by on too little sleep and taking on too much

stress? If so, you may be setting yourself up for a big fall. Occasional, minor stress can be a benefit to our health, keeping our immune systems stimulated and on the alert. However, chronic and excessive stress can increase our vulnerability to illness and infection; it can also just burn us out. Stress causes an increase in a hormone called cortisol, and chronic eleva-tions in cortisol can lead to immune system impairment, including a reduction in white blood cells, poor wound healing, increased susceptibility to infection and a number of other health complaints.

In addition to high cortisol levels, stress can cause sleep disturbances, which, in turn, can leave us at increased risk of illness. A 2009 study found that those who slept less than 7 hours, or who did not sleep well, were up to 5.5 times more likely to get a cold than those who slept 8 hours or more and who slept well.

As if high cortisol and poor sleep were not enough to worry about, stress can also lead to poor nutrition. During fast-paced, high-stress times, it is common that we miss out on proper nutrition as we reach for more fast, convenient and generally processed foods. Just when our bodies need more nutritional support, we often provide them with less.

Natural Stress-Busters Trying our best to maximize sleep time and to

eat nutritional meals and snacks is a good start-ing point in the quest to beat stress. In addition, various natural products are available to help support the body during stressful times. Here are some of my favourites:

Vitamin C: The adrenal gland, a major play-er in our response and resistance to stress, has one of the highest concentrations of vitamin C among our organs. Vitamin C is believed to play a vital role in the health and function of the adrenal gland, and additional intake of vi-tamin C is beneficial when we are exposed to significant stress. Vitamin C supplementation has been shown to help ease stress-induced in-creases in cortisol and blood pressure and may reduce the risk of common cold by as much as 50 percent in those under stress.

B Complex: Stress, and the increased meta-bolic demands that it creates, also increases our need for B vitamins. A good B complex supple-ment, providing 25 to 50mg of most of the B vitamins helps to support the body during stressful times.

L Theanine: This amino acid is found in green tea. Doses of 200mg of L theanine have been shown to work within an hour to reduce feelings of anxiety associated with a stressful situation and to also reduce some of the physi-cal impact that stress has on the body. Other research has shown that L theanine supple-mentation may reduce feelings of fatigue and ease PMS symptoms. The efficacy of L theanine appears to be rooted in its effect on the brain.

In multiple studies, researchers have shown that L theanine supplements cause an increase in certain brain waves (“alpha waves”) that are associated with a state of relaxation.

Rhodiola: This herbal product is a superstar in the world of adaptogens (products that help the body adapt to stress). Safe, effective and rel-atively fast acting, rhodiola has been shown to help improve mental performance and reduce stress-induced fatigue. Rhodiola has also been shown to help reduce elevated cortisol levels in those suffering from stress associated “burn out.” This is one of my favourite herbs for use in patients who are always on the go and whose jobs or lifestyles put high demands on their ad-renal glands.

Too much stress can really hamper your body’s performance. Good sleep and good nutrition is the cornerstone of good health, so make efforts to stay on track with healthy meals and plenty of rest. For extra support, supple-ments such as vitamins C and B complex, rho-diola and L theanine can be added to help carry you through especially stressful times.

Dr. Serenity Aberdour is a naturopathic physician with a general family practice in Vancouver BC and is a regular contributor to health magazines. Visit www.serenitynd.com.

STRESS ANd YOuR ImmuNE SYSTEmBy Dr. Serenity Aberdour


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HOmEOpaTHiC HElp fOR YOuR TEETHINg BABYBy Stephenie Farrell

For babies and parents alike, teething can be a real pain. When teeth start pushing their way through the gums, soreness and swelling occur. The pain can turn your smiling, cooing infant

into a fussy, restless, and drooling little bundle of joy. Don’t despair; the following homeopathic remedies can help you put a smile back on your baby’s face.

Teething FactsLet’s begin by looking at some key information about teething:

• Symptoms begin three to five days prior to the tooth showing and usually disappear as soon as the tooth breaks through the gum.

• Teething can begin as early as three months or as late as twelve months.

• On average, your infant’s teeth will start to appear between six and nine months of age.

• By the age of three children have their full set of 20 baby teeth.

How Can You Tell if Your Baby is Teething? Here are some common symptoms to help you decide whether or not your baby is teething:

• Drooling• Irritabilityandcrankiness• Crying• Sleeplessnessorrestlesssleep• Rednessofthegums• Mildfeverand/ormilddiarrheaOther than the purely physical symptoms associated with teeth-

ing, you may notice your baby’s behavior change. Your happy, smiling, cooing infant may become fussy and refuse to eat or drink due to the pain he’s experiencing. They may relentlessly gnaw on toys or their own fingers in an attempt to alleviate pressure in their gums. Babies may pull at their ears to soothe the pain they feel throughout their heads.

Homeopathic Remedies for TeethingThere are effective homeopathic treatments you can use to treat your baby’s sore mouth and gums, including:

• CalcareaPhosphorica6X: This tissue salt is one of the most abundant mineral salts in the human body and is thus of great importance in supporting your baby’s growth and develop-ment. It’s a perfect remedy for dentition because it plays an im-portant role in building strong bones and teeth.

• Chamomilla: This homeopathic remedy is useful if your infant is excessively irritable and wishes to be carried. Often one cheek will be hot and red while the other cheek appears pale.

• CoffeaCruda: Coffea is useful if your baby seems super sen-sitive to the pain of teething and suffers with restlessness and sleeplessness.

• Belladonna: Belladonna helps to relieve the inflammation as-sociated with teething. If your baby needs Belladonna, he’ll ap-pear flushed and hot with wide, staring pupils.

More Tips for Happy Teething Other useful advice to help you and your baby get through the teeth-ing process with a minimum of discomfort includes the following tips:

• Carefully applying a cold cloth or ice to the gums can reduce some of the inflammation responsible for the pain your baby is feeling.

• Watch your infant carefully to make sure there aren’t any small toys or objects that could cause choking; babies love to gnaw on things to relieve gum pain.

• There are several combination homeopathics available in nat-ural food stores. Look for one containing one or more of the remedies mentioned above.

• When considering an over-the-counter pain relief formula, avoid those containing Benzocaine. Benzocaine is a local an-esthetic used in many teething gels and has a numbing effect on the gums. Although it may temporarily relieve pain, it could potentially cause choking if your infant were to swallow some.

• Although teething doesn’t actually cause fever or diarrhea, these symptoms sometimes occur in tandem with teething. If these symptoms worsen, seek the advice of your primary health-care provider.

Stephenie Farrell, DSHomMed, Hons., practices Homeopathy, Bowen, and Reflexology in Hamilton, Ontario. She can be contacted at [email protected].



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Sports nutrition is an art and a science. The art relates to how gracefully and consis-tently we apply the science. The science

is a derivative of scientific investigation. This includes clinical research and numerous stud-ies performed by researchers and scientists at universities and research centers around the world.

Derived from the Latin scientia, science simply means “knowledge.” It’s an enterprise that builds and organizes knowledge in the form of testable explanations and predictions about the world. I love the science of sports nu-trition, because science is an objective search for truth. It’s the science that confirms whether the supplements on the shelf are safe and effec-tive. For example, does creatine monohydrate improve vertical jump height, sprint speed or kinetic power? Does it possess any life exten-sion value? Can taking it as directed protect mitochondria from damage or sustain my cells with extra energy phosphates?

Like any good scientist I want to know how and why these things work. I want to know why so I can apply them responsibly and teach others with assurance. I won’t advocate a lifestyle, training method or nutrition ap-proach that isn’t falsifiable, something impos-sible to prove or disprove. When it comes to food, training and dietary supplements, faith or hearsay alone don’t cut it.

True science yields an outcome based on the examination of empirical data. It relies on logic and mathematical principles developed over time by observing reality. Objective sci-ence has nothing to do with sales and profit. While it is used to convince people to buy stuff, that’s not its true function. Nature is a dictator-ship. Reality is what it is, whether we can see it or not, accept it or not, believe it or not.

Sports Nutrition Journals There are several good journals and tonnes of

reference texts available to read and download directly from the internet. The Journal of the International Society of Sports Nutrition (www.JISSN.com) is a peer-reviewed journal that cov-ers various aspects of sports nutrition, supple-mentation, exercise metabolism, and scientific policies related to sports nutrition. JISSN is the official journal of the International Society of Sports Nutrition (www.sportsnutritionso-ciety.org). JISSN posts many great articles on their site and hosts seminars and an annual conference devoted entirely to the scientific investigation of sports nutrition and dietary supplements.

The International Journal of Sport Nutri-tion and Exercise Metabolism (available at www.humankinetics.com) draws from the work of leading researchers. Topics discussed in this journal include aging muscle, muscle wasting, and protein metabolism, among others. It also has information on the molecular, system wide, and whole body effects of physical activity on animals and humans.

Medicine & Science in Sports & Exercise (available at www.lww.com) is the official jour-nal of the American College of Sports Medi-cine. It features original investigations, clinical studies, and comprehensive reviews on current topics in sports medicine and exercise science.

Three Maxims of Sports Nutrition ScienceWithout sports nutrition science, we’d still be living back in the Stone Age. We wouldn’t know that vitamins or minerals even exist, let alone be taking them to enhance our health and ath-letic performance. We wouldn’t know that cer-tain diseases and many health problems arise as a consequence of the absence of vitamins and minerals from the human diet. But there’s so much more. What is obvious to those who are seeking more knowledge is that you can take di-etary supplements above and beyond the mini-

mum amounts to improve health, improve performance and minimize risk of disease and premature death.

The qualities that transform human cu-riosity into good science can be captured in three maxims:

1. Good science responds to real phenomena.

2. Good science seeks a plausible solution.

3. Good science makes a difference. Let’s talk about the difference between fact and opinion. Fact in a scientific context is a generally accepted reality. Opinions are neither fact nor theory; they are not in the domain of science. An opinion is a belief that may or may not be backed up with evi-dence, but which cannot be proved with any evidence. Plato said, “Opinion is the medium between knowledge and ignorance.” Opinion is normally a subjective statement and may be the result of an emotion or an interpretation of facts. It is, therefore, possible for people to draw opposing opinions from the same facts.

Scientific opinions are more stable, formed via the scientific method and, there-fore, subject to constant review, analysis, inter-rogation and detailed examination. They have a basis in reality and are compatible with rea-son and rational thought. In a rational world, science comes first, but in an irrational world, science is never even considered. Which one do you live in?

The Cory Holly Institute teaches students worldwide how to recognize, understand and practice the science of sports nutrition. Visit CoryHolly.com.

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Like a picked flower cut from the source, wegradually wilt physically and mentally andbecome vulnerable to a host of degenerativediseases, that we simply weren’t susceptible to in our early adult years.

Modern medical science now regards aging asa disease that is treatable and preventableand that “aging”, the disease, is actually a compilation of variousdiseases and pathologies, like a risein blood glucose and pressure todiabetes, skin wrinkling and so on.

There is a receptor site in almost every cell in the human body for HGH, so its regenerative and healing effects are verycomprehensive.

Growth Hormone first synthesized in 1985under the Reagan Orphan drug act, to treatdwarfism, was quickly recognized to stopaging in its tracks and reverse it to a remarkable degree. Since then, only the lucky and the rich have had access to it at the cost of $10,000 US per year.

The next big breakthrough was to come in 1997 when a group of doctors and scientists,developed an all-natural source product whichwould cause your own natural HGH to bereleased again and do all the remarkablethings it did for you in your 20’s. Now available to every adult for about the price of a coffee and donut a day.

The new HGH releasers are winning convertsfrom the synthetic HGH users as well, sinceGHR is just as effective (for anti-aging) is oral instead of self-injectable and is veryaffordable.

GHR is a natural releaser, has no known sideeffects, unlike the synthetic version and has noknown drug interactions. Progressive doctors admit that this is thedirection medicine is going, to get the body toheal itself instead of employing drugs. GHR is truly a revolutionary paradigm shift inmedicine and, like any modern leapfrogadvance, many others will be left in the dustholding their limited, or useless drugs andremedies.

It is now thought that HGH is so comprehen-sive in its healing and regenerative powersthat it is today, where the computer industrywas twenty years ago, that it will displace somany prescription and non-prescription drugsand health remedies that it is staggering tothink of.

The president of BIE Health Products, statedin a recent interview,“I’ve been waiting forthese products since the 70’s”. We knew theywould come, if only we could stay healthy and live long enough to see them! If you wantto stay on top of your game, physically andmentally as you age, this product is a boon,especially for the highly skilled professionalswho have made large investments in their education, and experience. Also with the stateof the health care system in Canada whichappears to be going into serious decline, it’smore important than ever to take pro-activesteps to safeguard your health. Continued useof GHR will make a radical difference in yourhealth. HGH is particularly helpful to theelderly who, given a choice, would rather stayindependent in their own home, strong, healthyand alert enough to manage their own affairs,exercise and stay involved in their communi-ties. Frank, age 85, walks two miles a day, plays golf, belongs to a dance club for seniors, had a girl friend again and doesn’t need Viagara, passed his drivers test and is hardly ever home when we call - GHR delivers.

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Natural treatmeNt for PaiN-related iNsomNia

looking for an alternative to NSAIDs can use herbs with anti-inflam-matory activity such as Devil’s claw (Harpagophytum procumbens) and Figwort (Scrophularia nodosa L.). Herb extracts derived from these plants have been clinically shown to reduce inflammation and help reduce low back pain and pain in patients with arthritis.

Herbalists or natural health practitioners can use these herbs as well as analgesic herbs, such as California poppy, californica, to pro-vide patients with an effective pain management therapy. Reducing the pain is one solution to restoring restful sleep. In the case of head-aches and migraine headaches, drugs that act on serotonin receptors in the central nervous system are effectively used to reduce the pain. Studies have shown that California poppy acts on these receptors, as well as others, and this herb has traditionally been used to treat head-aches. Based on its pharmacological properties, California poppy provides both analgesia and sedation and can, therefore, be used ef-fectively in remedies for pain-related insomnia.

Devil’s claw and California poppy in combination make good remedies for pain relief as they act on both anti-inflammatory and an-algesic targets. Don’t lie awake with your pain another night; choose the right herbals to give you the good night’s sleep that you need.

Experiencing ongoing pain is bad enough; but when your pain also creates insomnia, it’s adding insult to injury. If you’re tired of pop-ping over-the-counter pills in your quest for a restful, pain-free

night’s sleep, then it may be time to consider effective herbal alternatives. Pain is a major cause of insomnia in adults. Low back pain, diabetic

neuropathy, moderate-to-severe arthritis, tension headaches or mi-graines, and inadequate pain management are some of the causes of in-somnia. Pain-related insomnia is an important factor in a person’s qual-ity of life and can lead to socio-economic consequences for the patient.

Relief Can Be HerbalPatients with pain-related insomnia can obtain adequate pain relief from a quality herbal remedy and can use herbal sedatives to restore restful sleep. Combinations of herbs can result in relatively strong rem-edies and can be effectively used by people as part of a self-care program for both pain management and to treat insomnia.

It should not be assumed that quality herbal remedies are not dan-gerous just because the person does not experience any negative effects when a remedy is used alone. In the case of California poppy (Eschschol-zia californica), for example, the herb is recognized as an analgesic be-cause it acts on the same pharmacological targets in the body that some analgesic or sedative drugs target. Therefore, if used in combination with a drug, California poppy can potentiate the adverse effects of the drug.

Herbal Remedies to Help You SleepPatients may require remedies to help provide restful sleep. Herbal rem-edies for insomnia based on Hops (Humulus Lupulus L.) and California poppy are both safe and well tolerated. Neither the ability to concentrate nor motor coordination is negatively affected by these herbs, despite their ability to cause sedation. This property of the herbs is important because a good sleep aid product should not obstruct your ability to wake up if there is an alarm, or hinder your ability to function ade-quately to respond to the alarm or event. Inhibition of motor coordina-tion can have a negative impact on a person’s ability to respond in an emergency.

The Hops flower has traditionally been used for relaxation, sedation, and to treat insomnia, whereas the herb top of California poppy has tra-ditionally been used as a sedative to relieve insomnia and nervousness. The combination of Hops and California poppy will, therefore, not only provide restful sleep; it also provides additional therapeutic support to the regimen used for pain therapy.

Pain Relief and Restful Sleep Adequate pain relief is essential for restful sleep. Reducing inflamma-tion has been clinically shown to be critical in the management of any acute pain condition. Synthetic non-steroidal anti-inflammatory drugs (NSAID), such as Ibuprofen, effectively reduce acute pain. Patients

By Gloria Li



If you don’t drink enough fluids, you will not be as healthy as you should be. Simple as that. Water is essential to the digestive pro-cess. It helps your body flush out fat deposits and reduces your

appetite, resulting in weight loss. It eradicates the uncomfortable problem of water retention. It flushes out toxins and helps plump the cells of the skin to give you moist, glowing skin. It is a major factor in normal bowel function; without enough water, constipation is very likely to occur. Increasing your fluid intake also increases enzymatic activity, which in turn increases your overall energy levels. Your joints are better lubricated, your cholesterol is lowered, your respiration is im-proved – all with just a little extra water. You can fight blood pressure problems, headaches, kidney stones, gastritis, halitosis and irritability simply by increasing your fluid intake. But while there is no doubting that water is vital to good health, there are smarter ways to capitalize on your liquid health. Drink supplements available in powder form (so that the nutrients remain stable) can be added to your bottle of water and carried with you throughout the day. These powders not only make your water taste delicious, they are also packed full of healthful benefits, and are an easy way to add a high-quality supplement program to your daily life. With nutrients to aid in mental clarity and digestion and botanicals that boost your immune system and energy levels, this kind of liquid wellness program is far superior to the benefits of plain water. And be-cause these drinks taste great, you will also be more likely to increase your overall fluid intake. However, there are plenty of drink mixes and ready-made juic-es that do more harm than good. Beware of any drink or drink mix with added sugar, caffeine, or artificial colours or sweeteners. Most of the “health” and “energy” drinks on the market today are loaded with these unhealthy and potentially harmful ingredients. Look for the following high-quality ingredients when choosing your drink supplement:

• Red Clover: Red clover is an excellent blood purifier that soothes the nerves and stimulates the immune system.

• Korean Ginseng: Korean Ginseng increases the body’s resis-

tance to stress, anxiety and fatigue, while also strengthening the immune system. Korean Ginseng is considered effective for both mental and physical health.

• Siberian Ginseng: This different kind of ginseng helps regulate blood pressure and blood sugar levels, balances the pituitary and adrenal glands, and also regulates other endocrine glands.

• Fo Ti Tieng: This herb strengthens the body, balances the en-docrine system, and is also known to have aphrodisiac proper-ties. It is also used as an anti-aging remedy.

• Ginkgo Biloba: Ginkgo biloba is a memory-enhancing sub-stance that must be contained in more than trace amounts to be effective. Most mass-marketed “health” and “energy” drinks contain only tiny amounts that are included purely for marketing purposes.

• California Poppy: This flower is traditionally used as a seda-tive and hypnotic for those experiencing over-excitability and sleeplessness.

• Licorice Root: This flavourful root stimulates the adrenal cortex to mediate stress response, and stimulates the thyroid gland.

• Oregon Grape Root: This root is a blood purifier that provides an abundance of iron and increases insulin production.

• Burdock Root: Also a blood purifier, burdock root builds and cleanses the liver while aiding in blood circulation.

• Jamaican Sarsaparilla: Used to help improve glandular func-tion, Jamaican sarsaparilla also balances hormones and im-proves digestion.

• Echinacea: The roots of the echinacea plant are a great im-mune stimulant with antiviral and antibiotic properties.

With the right high-quality drink mix, you can experience not only the benefits of the healthful ingredients included, but increased fluid intake as well. Your liquid wellness program can be simple, ef-fortless, and delicious, giving you a huge array of positive results from enhanced immune function and mental clarity to hormone and blood sugar balance. Look and feel your best by increasing both your water intake and your nutrient intake today.

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CaNadiaN olymPiaN JoaNNie roChette


By Liberty Craig

“My mom’s heart was always in the right place. I just wish she would have taken bet-ter care of it,” says Olympic bronze medalist Joannie Rochette in her promotional video for the University of Ottawa Heart Institute’s “iheartmom” campaign for heart health. When the 24-year old figure skater lost her mother to a sudden heart attack just days before she skated for the podium in the Van-

couver 2010 Olympics, the nation watched with baited breath and teary eyes as Rochette battled grief to compete on the world stage. The emotions of this winsome Canadian hero became our own as we watched Rochette se-cure a place of prominence both on the po-dium and in our hearts. On the one-year an-niversary of that amazing day, Joannie spoke with Vista Magazine of that difficult time in

her life, plus the nutrition and fitness regi-mens that allowed her to become an Olympic champion.

Vista: When did you first know you wanted to be a competitive figure skater?

Joannie: I have been skating since I was 22 months old! My father coached hockey at a local club and he would bring me along. My mother told me I was always competitive, even from a young age, but it was when I saw the ’94 Olympics with Canadian heroes like Kurt Browning and Elvis Stojko that I really wanted to be there.

Vista: What was your first major break-through in competitive skating?

Joannie: The first major competition I won was provincials. I was 10 years old and I had just landed my double axels for the first time and I had my Quebec team jacket. The following year I won a national title. But my big breakthrough in my senior career was two years ago when I came second in the World Championships. It had been 21 years since a Canadian woman had been on a world po-dium, so that was a big dream come true – for Canada as well.

Vista: Tell us about your fitness rou-tine when you’re getting ready for a major competition.

Joannie: It’s all about muscle memory. You have to train your entire program from begin-ning to end every day; if you stop skating for two days you lose it a little. You need to be in great shape off the ice, but you also need a lot of repetition on the ice. I have a personal trainer and also do workouts by myself, including circuit train-ing, sprints, lots of jumping, a lot of things for the nervous system and for balance. My trainer would blindfold me and I would try to do my jumps and still be precise. There was a mix of very intense muscular training, cardio

22 VISTA MAGAZINE ISSUE 76 VISTA MAGAZINE ISSUE 76 23



workouts and nervous system training.

Vista: What are your fitness habits when you’re not competing?

Joannie: I like to have an active lifestyle but I don’t like getting up in the morning and going to the gym to use some machine. I am active all day, walking everywhere I go and rollerblading. My life is active enough and I don’t want to train while on vacation.

Vista: Do you follow a strict diet during competitions?

Joannie: I don’t change my diet when I’m competing. I think it’s better to have a healthy lifestyle. I love eating healthy, but like everyone else I like to treat myself. I love chocolate chip cookies! It’s all a matter of not eating too much. As an athlete, I start at 10 am and finish at 5 pm, and you can’t have any big meals or you feel bloated and can’t really skate. Having small portions throughout the day and eating healthy snacks is the key. For a competition, I need to make sure I eat four hours before my competition, then have a carbohydrate snack an hour before; it’s more a matter of timing.

Vista: Do you take supplements?

Joannie: I take Cold FX to prevent colds. I do blood testing and once or twice I’ve had to take some iron. If I don’t have time to have a meal during the day, I have a supplement shake for nutrition.

Vista: When your mother died just days before you skated for your Olympic medal in the 2010 Olympics, the whole country felt your sorrow. How did you come up with the courage to skate that day?

Joannie: I didn’t really see myself as courageous. Right before the music start-ed I had no idea how I was going to do it and I couldn’t feel my legs. Then the music started and it was just like in training. It was all about my muscle memory; the music starts and your body does it automatically. I couldn’t really remember doing it and when I watched the replay I thought, “Oh wow, that wasn’t too bad!”

Vista: Did you have any indication that your mother was ill? Joannie: Yes and no. We knew that she was not in top shape – she wasn’t very ac-tive. She had an accident in 2002 and she

had problems with her back and had to stop working. One thing led to another and she had surgery for her back. After that, she gained some weight. She spent a lot of time at home and it’s pretty hard to take care of your-self and be active when you don’t have any-thing to do all day. Other than that she was all right – she didn’t have high cholesterol or anything.

Vista: Were you close with your mother?

Joannie: Yes, very. She was a very big part of my life. It’s so hard to lose someone like that because I didn’t have any time to say goodbye and tell her how much I loved her and all those things I wanted to tell her, and hear all those things that she probably want-ed to tell me. I still can’t believe that she left for Vancouver with her luggage, and her lug-gage came back but she didn’t.

Vista: What was it like to win the bronze medal during that incredibly emotional time?

Joannie: To tell the truth, I was a bit mad to not be second! But to be on the Olympic podium... I couldn’t believe it actually hap-pened. But I also couldn’t believe that the person who had seen all the sacrifice and who did it with me, who brought me from school to the skating rink while I was changing in the car, my confidant and my best friend, wasn’t there to watch. That was the hardest thing for me to believe, that she wasn’t there to see it. So it was a mixed emotion.

Vista: Millions of people around the world were completely swept away by your story. How did the outpouring of emotion af-fect you at this time?

Joannie: I didn’t realize how much people knew about my story until I got home and saw the newspapers! But I did get a lot of let-ters from people encouraging me to skate and helping me get through.

Vista: Tell us about the University of Ot-tawa Heart Institute’s “iheartmom” campaign.

Joannie: The iheartmom campaign helps raise money for heart disease research. My role is to help bring awareness to heart dis-ease, especially in women since the symp-toms can be very different than for men. It’s still unknown that it’s the biggest cause of death for women in Canada. I think it’s im-portant to get involved and do what I can to help save lives and encourage people to live

healthy lifestyles, especially younger people because when you’re older it’s harder to change your habits.

Vista: How is Birks involved with the iheartmom campaign?

Joannie: Before the Olympics , before my mother passed away, I met with Birks and we agreed that we might do a collection. After my mother passed away, we met again and we decided we would do a heart pendant. A portion of every sale is donated to iheartmom and there are now three different pendants. We had good response over the holidays, so I’m really happy about that.

Vista: In December of 2010, you were voted athlete of the year by the Canadian Press. Congratulations! What did this mean to you?

Joannie: I was very surprised, just like when I was asked to carry the flag in the Olympic closing ceremonies. I’m always sur-prised that people remember me and think about me. I still get letters from people who live in Vancouver and who thought about me when they lit the Olympic torch for the an-niversary of the 2010 Olympics. I didn’t think people would remember for so long.

Vista: Why did you decide not to com-pete in the 2010 World Championships or the 2010-2011 Grand Prix series?

Joannie: When we got back from the Olympics I had two weeks to prepare for the World Championships, and I was busy orga-nizing my mother’s funeral. I didn’t feel like going back to the rink right away and when I did, I had only three days to train. I pre-ferred to give the chance to someone who was working hard for it. The Olympics are such a big competition and afterwards it’s hard to get motivated. Every athlete, I think, goes through that after the Olympics – it’s kind of a depression and you need a moment to re-set before you start over again. I decided to do shows like Stars on Ice and not to do the Grand Prix.

Vista: Will we see you in future Olympics?

Joannie: You never know! For the next year or two, I really want to do more shows, but I love competition and it’s in my blood. I’ve always been a competitive person in ev-erything I do, so... maybe.

Hearts of Gold: Canadian Olympian Joannie Rochette Cont’d



Most of us are aware that we should take our daily ome-ga-3 fatty acid supplement to promote good health. Af-ter all, omega-3 fatty acids have been clinically proven

to lower LDL (bad) cholesterol while simultaneously raising HDL (good) cholesterol levels in the body. We know that eating fish high in these fatty acids, such as salmon and sardines, is ben-eficial to our health, but that eating high enough quantities is very difficult indeed. That’s why we might take a fish-oil based omega-3 supplement.

The drawback, as many of us are all too aware, is that our fish-oil supplements create a nasty, “fishy” aftertaste that has a tendency to return throughout the day as we experience those unpleasant “fish burps.” The solution? Switch to krill-oil based omega-3 supplements.

Krill oil is not only very high in omega-3 fatty acids; it is com-posed of fatty acids that are in the same double chain phospholip-id structure as in our own cell walls, making krill oil much more readily absorbed than fish oil. Better absorption means greater ef-ficacy. Krill oil also contains vitamins A, D and E and, unlike fish, a powerful antioxidant derived from the algae that krill eat, mak-ing krill oil 40 times more potent than fish oil. This antioxidant, known as “astaxanthin,” is unique in that it works in the nervous system, effectively crossing the brain-blood barrier to effectively fight diseases of the brain, nervous system, and eyes. Krill oil has also been shown effective in fighting memory loss, sleep prob-lems, stiffness of the joints and muscles, and pre-menstrual syn-drome. People suffering from arthritis and fibromyalgia have also found relief with krill oil supplementation.

Perhaps most important is the effect of krill oil on arterial plaque, which can help significantly reduce the risk of heart dis-ease, cardiovascular disease, and some cancers. The high concen-tration of omega-3 fatty acids in krill oil has also been shown to help support healthy blood pressure and promote regular heart rhythm.

And the best part? No fishy aftertaste. Krill is a tiny crus-tacean similar to shrimp, the oil of which is not only 40 times more potent than fish oil, fast-acting, and easy for your body to assimilate, but is also odourless and tasteless. A more powerful omega-3 supplement without the “fish burps,” krill oil can begin to lower harmful cholesterol levels within just a few days of be-ginning supplementation.

a Better-tastiNg

omega-3 By Gloria Li

Magnesium deficiency is very common because magnesium has been removed from our grains and water supply. A deficiency in this mineral is the leading cause of many health

concerns, including:

• Highbloodpressure• Irregularheartbeat/heartpalpitations• Musclepainorcramping• Restlesslegs• Twitchingeyelids• Sleepdisturbances• Depression• ADHD• Headachesand/ormigraines• Premenstrualsyndrome• Osteoporosis

Not All Magnesium Is Created EqualMagnesium glycinate is the best type of magne-sium to supplement with because it is the only magnesium to cross the blood brain barrier, helping those with migraines, ADHD, depres-sion and anxiety. Magnesium glycinate is bound to the amino acid glycine, which allows it to en-ter cells easily. This form of magnesium will not cause explosive diarrhea when taken in effective doses of 500 milligrams or more. Stress and ex-cess caffeine consumption can increase the need for magnesium. Women on the birth control pill or hormone replacement therapy (HRT) also need more magnesium as these drugs de-plete the body of magnesium, hence, the reason women on the pill are at higher risk of blood clots and stroke. Long-term use of diuretics can also remove magnesium from the body, creating deficiency.

Magnesium for a Healthy Heart Every seven minutes, someone in Canada dies of a heart attack or stroke. Cardiovascular disease is a leading cause of death and magnesium defi-ciency is a major contributing factor. Magnesium glycinate improves the heart’s oxygen supply, prevents blood clots, relaxes the smooth muscles of the arteries and slows the blockage of blood vessels.

Magnesium Lowers Blood Pressure When blood vessels are constricted due to magnesium deficiency, the heart is forced to work harder to pump blood throughout the body, re-sulting in high blood pressure. Magnesium has been shown to reduce high blood pressure by relaxing the blood vessels. In a recent Japanese study, those with the highest blood pressure who took magnesium had the largest drop in blood pressure. Women with high blood pressure need magnesium because blood-

pressure-lowering medications often do not work as well for women as they do for men. Many men experience erectile dysfunction as a side ef-fect of blood pressure medication. With this in mind, both sexes will ap-preciate magnesium’s ability to naturally normalize blood pressure.

Magnesium Normalizes Irregular HeartbeatThe mineral’s relaxing effect also makes it valuable in treating irregular heartbeat-even in life-threatening situations. One study examining mag-nesium treatment immediately after heart attack found that it slashed the death rate by 75 percent and resulted in fewer complications.

Magnesium, the Muscle MineralEvery muscle in the body needs magnesium. Muscle cramping, pain, twitching, tics, restless leg syndrome, and night muscle spasms are the body’s way of telling you that you need magne-sium. Those suffering with fibromyalgia need magnesium glycinate in doses of at least 500 to 800 mg per day along with malic acid in a dose of 1500 mg per day. Nothing works better to re-duce the pain of fibromyalgia than magnesium glycinate and malic acid. If you exercise, you will appreciate magnesium’s ability to improve muscle recovery and eliminate muscle pain and fatigue. Magnesium for Headaches and MigrainesA study of 81 patients experiencing migraines four times a month found that when magnesium glycinate was given daily for 12 weeks, the fre-quency of migraine attack was reduced dramati-cally compared to placebo.

Osteoporosis and MagnesiumMagnesium is even more important to bone health than calcium as magnesium regulates the hormones that affect mineral metabolism in

bone by improving the action of the cells that build bone and reducing the action of cells that break down bone. Magnesium ensures calcium stays in your bones where it should be instead of creating calcifications throughout the body. Add a magnesium glycinate supplement to your water bottle in the morning and drink it throughout the day. Take extra magnesium glyci-nate at bedtime for deep, restful sleep. Magnesium is so important to the health of so many systems in the body that we should be supplementing with magnesium glycinate every day.

Lorna Vanderhaeghe, MS, is Canada’s leading women’s health expert. With degrees in nutrition and biochemistry, she is the author of 10 books including Your 30 Day Heart Smart Solution, which you can read for FREE at www.hormonehelp.com. Sign up for her free monthly newsletter.

EIgHTY-TWO PERCENT Of CANAdIANS ARE dEfICIENT IN mAgNESIum By Lorna Vanderhaeghe, MS



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The neat thing about honey is that it’s pre-digested. You savour its golden sweetness and it goes straight into

the bloodstream, bypassing the lineup in the stomach, thanks to a lot of work by a bunch of anonymous honeybees. Much like honey, a form of vitamin B6 known as pyroxidal-5-phosphate (P5P) is ready to go to work in your body without a lot of fuss and bother. Vi-tamins have to be converted into their active “coenzyme” forms in order to be used by the body. When you take P5P, you’re taking the vitamin equivalent of honey: P5P is already in the active form, so it allows the body to skip

the complex process of conversion. Many B6 supplements are in the inactive

pyroxidine HCL form, and require vitamin B2, zinc and magnesium as well as enzymes in the liver to produce the active form: P5P. But why go to all that work when you can save your minerals and enzymes for another day?

It’s important to make the distinction be-tween the two forms of B6, because of the dif-ference it makes to your body. Supplementing with the inactive pyroxidine form of B6 has been known in some cases to cause reversible numbness and tingling sensations in the ex-tremities, due to the liver’s inability to convert

the pyroxidine into P5P. Some people are prone to having this difficulty; elderly persons on a poor diet are vulnerable, as are some breastfed infants and women on estrogen-containing oral contraceptives.

P5P is the only form of Vitamin B6 that the fetus and newborn baby can use, while the common pyroxidine form can result in irre-versible nerve damage in preemies. That makes P5P a winner for pregnant and nursing moth-ers, as well as the elderly and babies at risk of SIDS (Sudden Infant Death Syndrome).

Once P5P starts to work, it becomes a true multi-tasker, helping to break down and use

P5P: a honey of a B! By Dee Nicholson

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What may seem a subtle difference in form can make a sweet difference to your body; give it a little honey in the form of P5P.



Right from the start, Suzy and her husband were faced with reproductive challenges. After trying to conceive for quite some time, it was found that her husband

did not produce any sperm, a somewhat common condition called azoospermia. After extensive research and counsel, they learned that to have a child of their own, donor sperm would have to be used via artificial insemination. So off to the fertility clinic they went.

After six months of discouraging negative pregnancy tests, it got harder and harder for Suzy to wear her usual hap-py-go-lucky face. The fertility clinic decided to do some more in-depth testing on Suzy and found that her FSH (a hormone required for egg development) was not within range. She was told that her FSH was at a level that corresponded with a peri-menopausal woman, and that she had a condition called ‘”pre-mature ovarian failure.” This was confirmed by a second and third round of testing. The doctor delivered the news that im-mediate in-vitro fertilization (IVF) was her only option, and unfortunately a positive outcome was highly unlikely.

Says Suzy: “At first, I was so shocked to hear that I was in this situation to begin with. I thought I was a healthy woman. I was so angry and frustrated at my body for doing this to me! Then, fear and sadness hit me because I realized that my life’s dream of having children may now be just that – noth-ing more than a dream. I agreed to do whatever it was they wanted.”

Suzy began speaking with friends about her situation. She quickly learned that two other women she knew were going through similar scenarios, and that both were using acupunc-ture and Chinese medicine in an attempt to optimize their fertility. Not surprisingly, Suzy began regular acupuncture treatments. The acupuncturist gently suggested that with her presenting condition, three to six months of treatment would be necessary for Chinese medicine and acupuncture to have a great effect on her IVF outcome. Driven by fear, Suzy declared that she could not spare the time and must go ahead with the IVF next cycle as planned.

Hormone injections started with her next cycle and after a few days it was time to see how her ovaries were progressing. The news could not have been worse: she was not responding to the medications and only one or two follicles could be seen (follicles contain the eggs). The IVF was cancelled. Dreams of having her own biological child were gone. In desperation, Suzy asked if she could try again. She was told that the results would be the same in successive cycles. Donor eggs or adop-tion were the only options now.

CHiNESE mEdiCiNE aNd aCupuNCTurE: A STORY Of fERTILITYBy Dr. Spence Pentland

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VISTA MAGAZINE ISSUE 76 31

By Dr. Spence Pentland

Suzy’s strong spirit would not accept this fate. “I could have let the fertility doctor’s words bring me down but I chose not to. I knew in my heart that I wasn’t willing to close the door on my fertility just yet. I needed to give my body the time it needed to get healthy. I was going to continue with my acu-puncture and give IVF one more try. I called my acupunctur-ist and filled him in on everything that had happened. He told me that his vision for me was to take five months to restore

“I knew in my heart that I wasn’t will-ing to close the door on my fertility just yet. I needed to give my body the time it needed to get healthy.”balance and then to attempt a second round of IVF. I was com-pletely on board, but this time it was with a 100 percent mind, body and soul commitment!

“After just two months, my body had never felt better. My cycles had regulated to 27 to 29 days in length and other ail-ments I had were gone. After five months of acupuncture and Chinese herbs I was ready, so I called and booked my second IVF cycle.

“A few days after injections started, it was time to test to see if I was producing any follicles. I will never forget the look on the doctor’s face… not only did I have follicles; I had 13! I am now a mother of a beautiful little boy. I honestly believe that if I hadn’t listened to my heart and given my body the time it needed with my acupuncture and herbs, I would not be where I am today.

“I understand the emotional rollercoaster and the daily struggles. Do the best you can to stay strong! Please remem-ber, my story is one of many that proves that with small, sim-ple, sustainable choices, a little perseverance, and faith in your body, miracles do happen! Good luck to you on your journey!”

Dr. Spence Pentland is a board licensed Doctor of Traditional Chinese Medicine, and certified Fellow of the American Board of Oriental Reproductive Medicine. Since 2004 he has focused exclusively on the treatment of reproductive disorders in both men and women. To book an appointment call 604.742.8383. For more information visit www.drspencepentland.com

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H_pub TraumeelVista Mag mars-avril_v1HR.pdf 1 11-02-25 1:29 PM




In last month’s issue of Vista Magazine, I described the new findings indicating that the obesity problem may in fact be

a toxicity problem. New research has shown the chemical toxins we are exposed to every day can slow down metabolism, interfere with glucose metabolism and affect thyroid and sex hormones. The fat you may be hold-ing onto even after dieting and exercising may be due to metabolic changes caused by chemical toxicity. In this article, I will share with you some strategies to get rid of the tox-ins and the weight.

It is going to take some work to achieve the “green, clean and lean” lifestyle. Don’t try to do this overnight as you will get over-whelmed and quit. Instead, pick something you can work on each week and slowly intro-duce your body to a healthy and ecologically friendly way of eating and living. The first place to start is with your diet.

Healthier Meat, Fish and DairyThe foods containing the most toxins are meat, fish and dairy products. These animal products contain higher amounts of chemi-cals because they concentrate these toxins in their fat from the food they eat. Modern agriculture is an industrial process that uses excessive amounts of chemicals, hormones and antibiotics to produce food cheaply and abundantly. Unfortunately, it isn’t healthy for you. If you like to eat meat, you must choose organic sources or wild game. Fish has to be the types that don’t concentrate mercury in their tissues. Avoid tuna, swordfish, shark, sea bass, orange roughy, halibut, sablefish, snapper, lobster and farmed salmon. De-spite the advertisements, farmed salmon has excessive amounts of PCBs, dioxins and chlorinated pesticides derived from the fish pellets they feed them. Eat only wild salm-on. The seafood with the lowest amounts of mercury are clams, shrimp, oysters, scallops, sole, tilapia, sardines, cod, haddock, herring, catfish, mackerel and wild salmon.

All dairy products should be low-fat or organic because the fat soluble DDT pesti-cide and PCBs concentrate in the fat of milk. Use only organic butter as there is no other healthy alternative. Low-fat milk and cheese have lower amounts of the fat-soluble chemi-cals in them.

The “Dirty Dozen” Fruits and Veggies When it comes to fruits and vegetables, or-ganic is better. It has no pesticide residues and has higher amounts of minerals. However, if you cannot afford to go 100 percent organic, wash and peel all fruit and vegetables to get rid of the residues. The “dirty dozen” fruits and vegetables are the produce items that contain the highest amounts of pesticide and herbicide residues. They include:

• Apples• Bellpeppers• Carrots• Celery• Cherries• Grapes• Kale• Lettuce• Nectarines• Pears• Strawberries

Some of these are impossible to peel, like cherries, strawberries, grapes, lettuce and kale, so you should go organic when choosing these items. These findings are all the result of government testing of produce in the US and Canada.

The “Clean Dozen” Fruits and Veggies The “Clean Dozen” are the fruits and veg-etables found to be lowest in pesticides. These don’t have to be organic if you can afford to make only part of your grocery list organic. The “clean dozen” won’t poison you if you buy

regular sources. They include:

• Asparagus• Avocadoes• Cabbage• Eggplant• Kiwis• Mangoes• Onions• Papayas• Pineapples• Sweetcorn• Sweetpeas• Watermelon

Oils and Plastics Oils should not be stored in plastic bottles since the plastic can leach out into the oil. Use glass bottles instead. The healthiest oils to use are olive oil, flaxseed, sesame, grape-seed and canola. Cold-pressed and organic oils are best.

You should avoid plastics around foods as much as possible including plastic water bottles. Plastics have become ubiquitous in our society and it takes a real effort to mini-mize their use. Never heat food wrapped in plastic in a microwave as this only leaches out more synthetic residues into the food.

Avoid Grains, Dairy and SugarsGrains have fewer residues in them com-pared to the other foods we have just dis-cussed, but they have another problem re-lating to obesity: allergies and sensitivities. Many people are allergic and intolerant to glutens such as wheat. Food intolerances can cause weight gain by lowering the me-tabolism and creating inflammation in the body. The three foods that give people the most problems with intolerance and weight gain are gluten grains, dairy products and refined sugars. These three food groups are best eliminated or minimized if you are try-ing to lose weight.

High fructose corn syrup, which is

THE ObESITY-TOxICITY CONNECTION: parT 2 By Dr. Stefan Kuprowsky, MA, ND


found in many soft drinks and “natural” fruit drinks, is to be avoided at all costs. Studies have shown that high consumption of these sugars by children contributes to weight gain. High-fructose corn syrup is a highly industrialized product and it has been dis-covered that the manufacturing process has led to mercury leaching into the final food product.

Toxins in Your HomeBesides foods, your home is a source of many chemical toxins that you need to make an ef-fort to get rid of. Studies have shown that the air quality inside the home is worse than air outside! Avoid all chemical products around the home as much as possible. This includes all cleaning products, deodorizers, dryer sheets, personal care products, wax candles and incense. Try to get in the habit of taking

off your shoes whenever you enter the house. Many cultures do this as a rule and it is good to get into this habit, as shoes track many un-wanted chemicals into the home.

Chemicals or gases form many building materials such as plywood, chipboard, glues, adhesives, furniture and especially new car-pets. If you are living in a new house or have recently renovated, it takes about six months for the formaldehyde and other solvents to gas off. Make sure you air out the house thor-oughly to help these toxins leave the house. Using a HEPA air filter is very useful to clean the air in both new and older homes.

It might seem daunting to attempt all these changes at once. Start slowly and make changes to your diet consistently. After the initial switch to healthier foods, you will start to feel better and lose the pounds that have been so difficult to lose. This initial success

will motivate you to keep cleaning up your diet and home environment.

In the next issue, I will discuss which foods and supplements are best to get rid of the toxins you have already stored up in your body.

Dr. Stefan Kuprowsky is a Naturopathic Physician with over 25 years of practice experience. He works from clinics in Vancouver, BC and Gabriola Island. www.vancouvernaturopathicclinic.com Reference: Clean, Green and Lean: Drop the Weight in 30 Days. Dr Walter Crinnon, 2010, Wiley Press.


IMPORTANTMESSAGE FOR NATURAL HEALTH PRODUCT CONSUMERS

Dear Natural Health Product Consumer:

Getting the rules right for Natural Health Products (NHPs) is not just a health issue, it’s an economic issue.

The Canadian Health Food Association (CHFA) is working with Health Canada to ensure that the NHP rules and regulations protect the health of Canadians.

NHPs are neither Food nor Drugs. As Parliament introduces the new Food and Drugs Act, it should recognize NHPs with a separate category and not as a subset of drugs.

As an NHP consumer, you’ll be hearing more on how this issue impacts you and your family’s health. You know the value of NHPs. They’re an important part of your lifestyle.

You have a stake in the future of NHPs.

Please visit www.CHFA.ca to find out more and join the conversation.

Sincerely,

Canadian Health Food Association

www. .ca

By Angus Brody

Not all seaweeds are edible, so you can’t simply wade into the ocean and grab a handful of the slimy stuff to munch on. Yet a good number of seaweeds are not only delicious, they are also extremely good for you, with up to twenty times the essential nutrients of vegetables

grown on land. We are probably most familiar in North America with nori, which is the seaweed found in the

rolls and miso soup at your local sushi bar. Other seaweeds like dulse, hijiki, and sea lettuce are common in cooking throughout Asia and North America. All contain very high levels of nutrients like vitamins A, B6 and B12, C, E, and K, as well as natural iodine, calcium, magnesium, protein and dietary fiber.

And then there’s kelp, which could be considered the “superfood of the sea.” The kelp species Laminaria digitata produces the highest levels of organic iodine and other nutrients, including over 50 minerals and trace elements, 22 amino acids and several other organic vitamins and digestive enzymes.

What’s interesting about seaweed is that it acts as the ocean’s detoxifier, absorbing and extracting minerals from the ocean water and converting these into available organic minerals that our bodies can process. The human body can also utilize the detoxifying powers of seaweed to cleanse itself of waste and toxins. Seaweed has a number of other benefits as well, including:

• Dietaryfibre: Seaweed contains a unique dietary fibre that has been linked to both cancer prevention and the reduction of blood clots.

• Digestiveenzymes: Seaweed contains natural digestive enzymes that support metabolism and digestion to help eradicate bloating and constipation.

• Antioxidants: Seaweed contains powerful antioxidants that scavenge free radicals to help fight disease and slow the aging process.

• Iodine: Seaweed (especially kelp) is very high in iodine, which promotes healthy thyroid function. Organic iodine also helps fight against obesity and lymphatic congestion, while purifying the blood.

• Topicalapplication: Applied topically, seaweed promotes healthy skin, hair and nails. Used for centuries in Chinese medicine, seaweed also acts as a protector of the liver, the human

body’s organ of detoxification. The kelp species Lamineria digitata is an arterial cleansing agent, creating healthy blood vessels and reducing deposits in the arteries while restoring their elasticity. It also strengthens the circulatory system and helps to lower cholesterol. Kelp has also proven effective for weight loss by helping to eliminate excess stores of fat and fluids, while boosting energy, stamina and the immune system.

Available in a readily digested liquid form, kelp may be the fastest route to experiencing the cleansing benefits of seaweed. But don’t be afraid to experiment with different sea vegetables in your recipes!

THE OCEaN’S dETOx

PROgRAm


One of the hottest topics in the culinary world right now is eat-ing local. Here in Vancouver, the trend is to identify the farm or ranch where the produce and meats come from. While this

is a great step towards promoting local sustainability, have you ever wondered why it’s better for you, the environment and your commu-nity? Eating local can mean two things: shopping at farmers’ markets (and buying direct from local producers and farmers), and buying from local independent merchants.

For communities without farm-direct or farmers’ market options, the local independent merchant is crucial to keeping local food sus-tainable and affordable. With the arrival of massive all-in-one shop-ping centres where you can get everything from carrots to fishing rods, local produce and meats are being pushed out by cheaper imported options. It is simple economics: if more people go to the large chains, the buying power of the small stores goes down, which drives the price up. As the demand goes down, fewer farmers will grow items, thereby decreasing the supply, which again increases the price. It’s a vicious cycle. Similar to what has happened to “mom and pop” style hardware

stores, independent grocers and markets may become a thing of the past.

An obvious benefit to buying local produce is that your produce has to travel less distance, resulting in less of a carbon footprint and environmental impact. As a chef, a more important consideration is that the less distance travelled and the fewer number of steps from farm to consumer, the fresher and healthier the product. Preserving chemicals and waxes are needed to keep foods fresh while travelling long distances. Plus, the amount of nutrients and vitamins in many fruits and vegetables decreases over time after they are picked. Would you rather eat lettuce that was picked a few provinces away, shipped to a wholesaler’s warehouse where it sat for a few days, and then shipped to your grocer, or lettuce that was picked a few hours ago at a nearby farm?

One last benefit of eating locally is that by supporting your local farmers and producers, you are keeping the beautiful farm views and agricultural landscapes in your community!

LOCALLY INSPIRED Pan-roasted Pork Chop s

By Donnie Ungaro

INGREDIENTS• 2 bone-in pork chops (1 inch thick)• 2 carrots• 2 parsnips• 1 leek• 2 beets• 10 button mushrooms• ¼ butternut squash

• ½ lb blueberries • 10 sprigs of thyme• 4 tablespoons of extra virgin olive oil• Salt and pepper• 2 tablespoons of white sugar• 4 tablespoons of balsamic vinegar

Pan roaste d local pork chop, roaste d local vegetables, blue berry and thyme gastrique

DIRECTIONS:

Vegetables:Peel, then cut carrots and parsnips in half lengthwise and then halve the length. Wash and dry the leek; then cut into one-inch coins. Slice off the small discoloured stem end of the mushrooms. Keep mushrooms whole. Toss mushrooms, carrots, leeks and parsnips with two table-spoons of extra virgin olive oil and a pinch of salt and pepper. Line a baking sheet with parchment paper and bake vegetables at 375˚F for 20 minutes.

Peel beets and cut into ¼ inch wide coins. Toss with one table-spoon of extra virgin olive oil and a pinch of salt and pepper. On a separate baking sheet lined with parchment paper, bake beets at 375˚F for 25 minutes. (The beets are baked separately to prevent them from bleeding color onto all the other vegetables.)

Peel squash and cut into one-inch cubes; place in pot of cold water. Bring to a boil and simmer for five minutes, strain and season with salt and pepper.

Combine all the cooked vegetables in a bowl to allow flavours to mix. You can add extra salt and pepper to taste.

Gastrique:Place the blueberries in a small pot. Add two tablespoons of sugar, four tablespoons of balsamic vinegar, and leaves from the 10 sprigs of thyme (to remove the leaves, run your fingers on the stem in the opposite direction of the leaves). Bring to a boil on high heat and sim-mer for 15 minutes on low. Gastrique is done once the blueberries are broken down and the sauce is slightly syrupy.

Pork Chop:Season both sides of the pork with salt and pepper. Heat one table-spoon of olive oil in an oven-safe frying pan and sear pork for four minutes on each side. Once both sides are seared, place in a 375˚F oven for about eight minutes. Pork should be cooked to medium (160 degrees). Allow pork to rest at least five minutes before serving.

Plating:Place tossed vegetables in the center of the plate, place pork chops on top of vegetables, drizzle sauce around vegetables and pork, similar to photo.


In ThIs secTIon:Is There a Cure for the Bluefin Blues? By David Suzuki & Faisal Moola

Feature GettinG rid of

BEd BugS

By MiCHAeL BLoCH

Educating Today... For a Better TomorrowORGANIC PLANET

David Suzuki’s Top 10 Sustainable Seafood Picks

I remember my parents often saying, “sleep tight and don’t let the bed bugs bite!” I thought it was funny and that bed

bugs, like the bogeyman, were just another adult-created myth. It turns out that bed bugs are very real and a problem that’s been quietly growing over the last few decades.

What Are Bed Bugs?A bed bug is a small insect growing to 4 to 5 mm in length that feeds on the blood of humans and other animals. As its name sug-gests, it frequents mattresses and other cush-ioned furniture. Bed bugs are not strictly nocturnal, but are more active at night.

Bed bug bites are often very itchy and the itchiness tends to last longer than mosquito bites. In rare cases, allergic reactions to the bites may cause nausea and illness. However, the itchiness can often cause insomnia and some people may get skin infections from scratching the bed bug bite. Bed bugs were believed to have been eradicated 50 years ago in many countries, but are now re-appearing at an alarming rate.

New York has been particularly hard hit. According to a New York City Bed Bug Ad-visory Board April 2010 report, In 2009, 311 (New York City’s web site and phone number for government information and non-emer-gency services) received 33,772 bed bug-related inquiries, an increase of 54 percent since 2008. There were 426 confirmed bed bug cases resulting in treatment in 243 New York City public schools in 2009 – twice as many as the preceding year.

Why the Sudden Bed Bug Re-emergence? Bed bugs were pretty much wiped out due to extensive use of DDT. Unfortunately, DDT wasn’t effective only on bed bugs; it also had negative effects on humans and other crea-tures too. It was banned for the most part in the USA by 1972, but even over 35 years later, it can still be found in animals. Many of the other pesticides used for controlling bed bugs are also now banned or restricted due to hu-man and environmental health issues.

The banning of DDT isn’t the only reason. Some believe it’s just an issue of awareness having decreased. So the question is: how do you get rid of the little suckers?

Getting Rid of Bed Bugs the Green WayYou may need professional services and pes-ticides, but perhaps try these more environ-mentally friendly ideas first; particularly if the infestation isn’t too bad.

A good old fashioned clean: The first thing you should do is wash your bedding and dry thoroughly in a hot dryer (or dry clean woollen items). Infested areas should be vacu-umed thoroughly, including the mattress and all furnishings.

Remove clutter: The more furnishings and junk you have in a room, the more hiding spots you provide; so clear up clutter.

Sealing: Being so small, any nook or cranny can become a hidey hole not just for bed bugs, but also their eggs; so seal all holes, gaps and cracks.

Smother‘em: Mattress bags can be used to smother existing infestations and to pre-

vent new instances occurring. The mat-tress bag should be checked regularly for tears, which can then be taped over. Pillows should also be similarly encased.

Steam‘em: It seems that bed bugs can be killed with temperatures above 60 de-grees Celsius (140 degrees Fahrenheit) so steam cleaning carpets, furniture and drapes is now widely used to kill bed bugs and their eggs.

A moat for your bed: After dealing with any current infestation, bed bugs can be discouraged from future attacks by pull-ing a bed away from the wall, ensuring that bed linen doesn’t touch the floor and plac-ing frame legs into dishes of fluid such as tea tree oil to create a protective moat.

Insecticidaldusts: These dusts may not include actual insecticide; but ingredients such as borax or silica powder. They work by rubbing off the bed bug’s shell and drying the insect out. They can be applied in cracks and crevices and along baseboards.

Michael Bloch publishes Green Living Tips, an online resource powered by renewable energy offering a wide variety of Earth-friendly tips and environment-related news to help consumers reduce costs, consumption and environmental impact. www.greenlivingtips.com.

GETTiNG rid of Bed Bugs By Michael Bloch

Educating Today... For a Better Tomorrow


The bluefin tuna is extremely valuable. One fish weighing about 340 kilograms sold for almost $400,000 in Tokyo’s

Tsukiji fish market in early January. But that’s just the market value – which, sadly, appears to be the only value taken into account when we consider the bluefin or any other “resource.”

The bluefin is economically valuable for a number of reasons. It’s very tasty, prized by sushi lovers the world over, especially in Japan. Sports fishers like them because they are pow-erful and fast and put up a good fight. Unfor-tunately, the main reason they are command-ing such high prices is that they have become precariously rare.

The bluefin tuna is unusual. Unlike most fish, it is warm-blooded, which allows it to migrate great distances, from the cold waters off Iceland to the warm waters of the Gulf of Mexico and the Mediterranean. Their unique colouring — steely blue on top and silvery white on the bottom — camouflages them from predators above and below. They can move at speeds up to 70 kilometres an hour, thanks to their sleek shape and ability to retract their dorsal and pectoral fins. They have large appetites, satisfied by a varied diet consisting of smaller fish, crustaceans, eels, squid, and sometimes even kelp.

In the 1970s, increasing demand and pric-es led fishing companies to find more efficient ways to harvest bluefin. Stocks, especially of breeding-age fish, have plummeted by more than 80 percent over the past 40 years. The bluefin is listed by the International Union for the Conservation of Nature as “critically en-dangered.” Although this has led to some con-servation efforts, continued legal and illegal fishing of the bluefin is pushing the fish closer

to the edge. Last year, Japan led other nations to vote at the United Nations’ Convention on Inter-national Trade in Endangered Species against a ban on fishing for bluefin.

And so bluefin tuna continues to draw bid-ders at Tsukiji, the world’s largest fish market. In the more than two decades since my first visit there, I’ve been amazed by the decrease in av-erage size and in abundance of species such as bluefin, and by the fact that seafood in Japan is brought to market from all over the planet.

In view of pronouncements by scientists about the imminent extinction of bluefin tuna and the possible emptying of oceans by mid-century, I recently asked some Japanese people to imagine their country without fish. “Fish are your history, your culture, your very physical makeup,” I said. But when I asked why Japan isn’t leading the fight to protect the world’s oceans I was met by blank stares — and this from people who are environmentally aware. Globalization has allowed Japan to live on fish plundered from around the world, whereas only a century ago, they lived on what their local waters contained.

One problem is the way we look at econom-ics. There is no competing market for conserva-tion of biodiversity – no one is willing to pay $400,000 to have fishermen leave this fish alone. Given the current demand – and prices – for bluefin tuna, it would be economically profit-able to catch the very last fish. It would be worth someone’s time to fish for four years just to land a single tuna. Meanwhile, other less desirable fish stocks for which there are market substitutes tend to become unprofitable when the stocks get too low because the expense to catch them is greater than the market price.

Governments worldwide have contributed to the overexploitation of the bluefin and many

other fish by subsidizing the commercial fish-ing industry with billions of dollars every year, much of it to build and modernize fishing vessels.

We must continue to call for a ban on fish-ing for bluefin and other endangered species and push for better regulation and enforce-ment when it comes to global fisheries. As consumers, we should also increase our aware-ness about seafood, and avoid eating fish that are in danger. If people in countries like Japan and China were to get serious about sustain-able seafood, that would help as well. It would also be of great benefit if we could shift our thinking about economics to include the value of conservation and the services that ecosys-tems and plants and animals provide for us.

David Suzuki is the Chair of the David Suzuki Foundation, and is an award-winning scien-tist and broadcaster. Dr. Suzuki has received a UNESCO prize for science, a United Nations Environment Program medal and the Order of Canada.

Faisal Moola is the Director of Science at the David Suzuki Foundation. He has completed several degrees in forest ecology and conserva-tion biology, most recently a PhD from Dalhou-sie University.

is There a Cure for the BluefiN Blues? By David Suzuki with Faisal Moola





I

SardinesA

sk for: Sardines caught in

Canada and the U

.S. Pacific by

purse seine

This sm

all fish is packed with

flavour due to its high fat

content. Available fresh in late

summ

er and canned, smoked or

frozen year-round, sardines are

an affordable and tasty choice.

Spot Prawns

Ask for: Spot praw

ns caught in

the Canadian Pacific by trap

Spot prawns are available

frozen all year, or fresh from

May to July. Boil them

in under

a minute and serve w

ith

butter for a tasty treat.

Dungeness Crab

Ask for: D

ungeness crab

trap-caught in Canada,

California, O

regon and

Washington

Keeping the fem

ale crabs

off-limits helps keep this fishery

sustainable. Find Dungeness

crab fresh and canned.

Farmed O

ystersA

sk for: Oysters farm

ed

worldw

ide in suspended culture

systems

Available fresh all year, this

shellfish is often enjoyed raw on

the half shell, although it can

also be a tasty addition to soups

and baked dishes. Oysters

contain dopamine, w

hich has

aphrodisiac-like qualities.

Farmed Clam

sA

sk for: Clam

s farmed

worldw

ide, or wild, handraked

ones from the U

.S.

Eaten fresh, clams are a great

source of iron — even

compared to high-iron m

eat

options like liver and beef.

Pacific Cod A

sk for: Cod caught in A

laska

by bottom longline, jig or trap

This fish is low

in fat but high in

protein. Find it fresh or frozen,

but avoid any that comes from

Atlantic w

aters.

Swordfish

Harpoon

Ask for: Sw

ordfish caught in

Canada or the U

.S. by harpoon

or with a handline (as opposed

to longline)

Choosing this tasty fish helps

protect turtles and sharks. Buy

swordfish fresh or frozen in the

summ

er.

Albacore Tuna

Ask for: Tuna caught in C

anada

and U.S. Pacific by troll/pole (as

opposed to longline)

Available fresh, frozen, canned

and smoked, albacore tuna can

be enjoyed year-round and is a

better tuna choice when it

comes to m

ercury and other

pollutants. Don’t m

istake

albacore tuna for others like

bluefin.

Closed Containment

Farmed Salm

onA

sk for: Farmed salm

on raised in the

U.S. using closed containm

ent

systems

Reared in an innovative, closed

containment system

, this salmon

receives a thumbs-up for sustainabil-

ity. Don’t confuse it w

ith open net pen

farmed salm

on, which is raised

in ways that threaten w

ild

salmon.

SablefishA

sk for: Sablefish caught in the

Canadian Pacific or A

laska using

trap and bottom longline

With a rich and buttery flavour,

sablefish (also known as black

cod) is considered a delicacy by

chefs across the country. Find it

smoked, frozen and fresh all year.

Farmed

clams

SablefishSw

ordfishH

arpoon

Sardines

Albacore

tuna

Spot praw

ns

Farmed

oysters

Dungeness

crab

Pacificcod

Farmed

salmon

closed containm

ent

Want to m

ake sure your love of fish helps keep our oceans healthy? Use this guide to m

ake delicious and sustainable seafood choices.

Suzuki’s Top 10 Sustainable Seafood Picks

de

sign

ed

b

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By Professor Franco Cavaleri, BSc, NB

Osteoporosis is more prevalent today than ever before with the baby boomers ripening to osteoporotic life stages. The reme-dy, however, is not as simple as calcium supplementation. The

typical North American diet is not necessarily deficient in calcium but rather prolific with factors that extract calcium from our bones, like un-natural levels of sodium, processed high glycemic index foods and even stress. We’re setting up a biological system that simply cannot hold onto calcium.

We’ve employed logical strategies in an attempt to improve these bone chilling statistics. These include calcium supplements with syner-gistic proportions of magnesium and zinc to support bone mineraliza-tion. We’ve added vitamin D to improve calcium use in the body. We’ve moved to even higher vitamin D levels to support health more recently. But none of it is working!

The Solution is Bone Chilling!The solution really is in protecting the bones from the inflammatory heat that the North American lifestyle produces. Our toxic environ-ments and lifestyles literally cause the body to produce inflammatory hormones at levels that interfere with natural life-preserving processes. And the loss of bone mass is only one of many degenerative effects that advance with this pro-inflammatory activity.

This inflammatory lifestyle thwarts the balanced activity of highly specialized cells that are responsible for managing calcium in the body – the osteoclast and the osteoblast. Osteoclasts are specialized cells that extract calcium from bone, shuttling it to where it might be needed for important metabolic tasks, while the bustling osteoblast has an oppos-ing role, picking up free calcium and incorporating it into bone matrix to build bone.

The state of your bone mass is a function of these two opposing ac-tivities and no matter how much calcium, magnesium, zinc, copper and vitamin D you consume, bone mass will be limited to the balance creat-ed by these two worker cells. A body that tends to be pro-inflammatory and leans towards acidic tendencies cannot hold onto its calcium stores. Our cells depend on calcium for electrical, communication, hormone signalling, muscle contraction and other processes that have higher pri-ority over the bone mass. Shortages in peripherally needed calcium will result in extraction from bone.

A Lifestyle of Calcium Loss Our lifestyles contribute to calcium extraction from bone in multiple ways. A diet high in sodium pushes the body into the acidic pH range and forces the extraction of calcium by the osteoclast as a way to help buffer the change in pH. Diets that include an abundance of vegetation and fruit and are lower in processed or preserved foods tend to deliver higher potassium loads and are lower in sodium than processed diets. This fresh, whole food diet creates a calcium-sparing effect for bone mass.

Research shows that the pro-inflammatory state in the body in-creases osteoclast activity and inhibits osteoblast activity to throw the body into calcium extraction mode. Not only is calcium being extracted in this state, but the important bone-building role of the osteoblast is also blocked. This underlying inflammation tends to escalate with age as well to compound the problem.

The way to improve calcium status of bone, where more than 99 percent of the body’s calcium should reside, is by improving osteoblast (bone forming) activity over osteoclast (resorption) efficiency despite

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age. If this osteoclast-osteblast balance is re-established, not only is bone health improved, cardiovascular risks associated with osteoclast over-activity and high levels of circulating free calcium are also reduced.

Boron: As lifestyle forces and aging cause degrading inflammatory hormones to escalate, boron protects the osteoclast from the inflam-matory signals to inhibit osteoclast stimulation. This helps preserve bone and reduces the risk for cardiovascular disease.

Strontium:Research shows that strontium literally initiates an anabolic phase with regards to bone formation by activating the bone form-ing osteoblast and inhibiting the bone resorbing osteoclast. This helps improve bone density.

Nature’s Simple SolutionNature has a way of providing complex nutri-tional needs in a simple form. Ironically, as our advanced technologies open up new windows into the biology of our amazing cells, we find more evidence to validate the natural balance built into whole food. Eggshell calcium supplies more than just calcium. Research is showing us that the precious calcium in the eggshell is ac-companied by many important bone minerals that must be present with calcium in order for bone to be mineralized – these include magne-sium, zinc, copper, boron and strontium.

Eggshell supplies a sort of naturally ‘acti-vated’ calcium for bones that helps counter life-style- and age-related influences. Not only does eggshell calcium help preserve and improve bone health, supplying an array of important bone minerals, it doesn’t pose the same cardio-vascular risk associated with typical calcium sources.

Franco Cavaleri is a graduate of UBC, majored in Nutritional Science and Biochemistry. His postgraduate research efforts continue today on the latest gene‑related and insulin‑related nutraceutical research. He has accumulated several awards in the Canadian Health Indus‑try including formulation awards and bestseller status for his recent book, Potential Within. To‑day Franco is the CEO, president, and research director of Biologic Nutritional Research Inc. (www.biologicnr.com) and is an adviser to in‑dustry companies involved in human and ani‑mal nutrition. In April of 2004, Franco was in‑ducted into the CHFA’s Sports Nutrition Hall of Fame for his efforts and contributions to the health care and sports nutrition industries.

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By Jean- Yves Leroux, PhD

Collagen is a protein that exists only in the animal kingdom and is found in all animals, from the less

evolved invertebrate to the most complex mammal, humans. The more the species comes closer to the genetic makeup of man, the more the collagen is genetically similar to ours. Nowadays, as a supple-ment, hydrolyzed collagen from hide of beef is the closest to human collagen.

Collagen becomes altered by the ac-cumulation of defects caused by free radicals and toxins that continually attack the body. It must be replaced by new mol-ecules of collagen manufactured by our own cells, but with age, our cells become less and less efficient in this work. The result of decreasing collagen as we age is the loss of tone and elasticity in the skin, wrinkles, and weakening of connective tis-sues such as tendons, ligaments, bones and cartilage. Collagen is the molecule that is destroyed first during aging; consequently, cartilage destruction is partly responsible for the development of conditions such as

arthritis. In North America, one in three people suffer from cartilage-related conditions. Studies confirm that hydrolyzed collagen (a pre-digested form of collagen) used as a

food supplement is an excellent source of specific amino acids for the body and also has a positive impact on degeneration of the cartilage, tendon and ligament. Not only is the hydrolyzed collagen absorbed completely, it can be used by all tissues, including cartilage. It has been demonstrated that this same collagen is capable of stimulating the specialized cells of cartilage to manufacture new whole functional collagen molecules to replace al-tered molecules. A number of clinical studies have demonstrated that taking collagen as a supplement could improve joint pain and mobility without having secondary or toxic effects, even if taken for a long period with doses of up to 3,000 to 10,000 milligrams per day. In fact, to have a significant result, daily dose must usually be over, 3000 mg.

Collagen is essential for the health of the body’s connective tissue, allowing it to main-tain its integrity and accomplish its biological functions. Collagen is literally “the glue of life.” Hydrolysed collagen helps to maintain healthy cartilage, bones, skin and tissues made of endogenous collagen. People with arthritis, osteoporosis, fibromyalgia, tendini-tis, bursitis, sport injuries and more can use hydrolysed collagen to relieve pain. Hydro-lysed collagen also has benefits for skin texture and elasticity (wrinkles), hair and nails. Overall, collagen is an important element for maintaining good health.

Jean‑ Yves Leroux, PhD, is an immunologist‑biochemist specializing in the mechanisms of cartilage deterioration with aging. He was part of an international research team on joint diseases at McGill University. He also works as a consultant in the natural health industry.

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By Angus Brody

We all know that digestive health is important for our energy levels and vitality, but do we really understand why? Poor digestion can create much more serious problems than the bloated belly we often associate with this condition, and can

affect the health of more than just the colon.

The Dirt on Poor Digestion Proper digestion means effective absorption of nutrients derived from your diet and sup-plement regimen, and efficient elimination of waste. As your food travels through your body, however, the digestive process can encounter a number of roadblocks along the way. Over time, poor digestion has a cumulative effect on your body’s ability to absorb nutri-ents and eliminate waste. Your intestines become less efficient at hanging onto the good and ridding your body of the bad, including potentially harmful foreign bacteria. The result is unpleasant and probably not unfamiliar to many people: gas, bloating, heartburn, constipation, weight gain, headaches, halitosis, and skin disruptions. Perhaps more alarming, though, is that prolonged digestive problems may result in a weakened immune barrier, allowing bacteria and toxic materials from the colon to spread disease through your body. The best way to fight poor digestion is through regular cleansing to rid your system of debris and prevent or alleviate potentially serious health problems.

Cleansing for Colon HealthThe colon’s job is to eliminate waste, including dead cells, mucus, parasites, harmful bacte-ria and worms as well as feces. When we ingest foods such as dairy products, white flour, sugar, and preservatives, we inhibit the intestine’s function and slow metabolism, allow-ing poisons to accumulate and eventually enter the blood stream. It is a common belief among natural health practitioners that a wide range of diseases from diabetes to cancer are caused by an impacted colon.

Cleansing for Liver Health Your liver is responsible for neutralizing and removing harmful substances from the blood. Overloading the liver with toxins can lead to serious fatigue, weight gain, and wa-ter retention. A healthy liver will increase energy, improve metabolism, and help your body burn fat.

Cleansing for Heart Health Another side effect of toxic strain on the liver is plaque in the arteries. A buildup of arte-rial plaque hampers the flow of oxygen-rich blood through your body and weakens the circulatory system, affecting your energy levels, your skin and your overall health. Since clogged arteries also greatly increase your chances of heart attack and stroke, this is one of the more serious components of poor digestive health.

Cleansing for Kidney Health If your kidneys aren’t functioning properly, your body becomes weak and vulnerable to disease. Kidneys eliminate toxins, regulate blood pressure, help the urinary system, and filter blood of toxins by producing urine. In order to maintain healthy kidneys, they should be flushed out with a detox product on a regular basis. You also need to eliminate processed foods from your diet for optimal kidney health. Your colon, liver, heart and kidneys are key organs for overall good health and disease prevention. Regular detoxification or cleansing helps keep these organs in optimal con-dition to rebalance digestion and eradicate toxins, and ultimately fight poor health and disease. Not only will you lose the bloated belly associated with poor digestion; you’ll also enable your body to make better use of the nutrients you ingest, resulting in improved energy, glowing skin, and a healthier you.

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3Electrolyte‑StaminaElectrolytes are crucial to maintain proper fluid balance and hydration. They are required for transporting all electrical impulses throughout the nervous system. Electrolytes are lost through regular metabolism, perspiration and any other fluid loss. Electrolyte-Stamina contains full spectrum ionic mineral and trace elements. Electrolyte Stamina is great for any athlete who wants to excel by working out longer and recover faster). Also excellent for anyone who works in the heat or anyone who loses large amounts of water and elec-trolytes through perspiration. www.monnol.com 1 800 463-0420

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This turkey meatloaf is a bit different from regular meatloaf recipes and certainly packs a punch of tropical flavors. The twist in this meatloaf recipe is using fragrant brown jasmine rice instead of

the traditional rolled oats, and coconut milk, which adds moisture to the lean turkey meat.

Two grades of coconut milk exist: thick and thin. Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and pressed a second or third time to create thin coconut milk. Thick coconut milk is used mainly to make desserts and rich, dry sauces, while thin coconut milk is used for soups and general cooking. This distinc-tion is typically unknown to most North American shoppers. Most of us buy pasteurized coconut milk in cans that contain watered down mix-tures of both thick and thin coconut milk.

Coconut milk is a wonderful source of energy-rich short chain fatty acids, including medium-chain triglycerides (MCTs). MCTs are easily digested and absorbed. Unlike other fats, they put little strain on the digestive system and provide a quick source of reliable energy for ath-letes. MCTs help stabilize and regulate blood sugar levels and possess many antibacterial, anti-viral, anti-fungal and anti-parasitic properties.

Coconut milk contains many vitamins, minerals and electrolytes, including potassium, calcium and chloride. Coconut milk is a dairy-free alternative for those who are lactose intolerant or allergic to animal milk. It is also soy-free, gluten-free and nut-free.

Turkey Meatloaf2 lbs ground turkey breast 2 tbsp Dijon mustard2 tsp crushed hot chilies (or more if you like it spicy)

2 tbsp balsamic vinegar2 tbsp Mrs. Dash original (no salt added)2 cups premade brown jasmine rice2 cups coconut milk--------------------------------------------2 tbsp coconut oil1 small yellow onion chopped (approx. one cup)½ cup chopped finely chopped celery½ cup chopped finely chopped carrots½ cup fresh frozen sweet peas6 cloves crushed garlic

Preheat oven to 350 degrees. In a heavy skillet, add coconut oil, onion, carrot, celery, peas and garlic. Sauté until the vegetables are slightly tender. In another mixing bowl, add the first seven ingredients and blend with hands until evenly distributed. Once slightly cooled, add the sautéed vegetables to the meatloaf mixture and mix with hands until well blended.

Grease an 8’’by 8” baking dish and press the meatloaf mixture into the pan. Bake for 45 minutes or until the sides of the loaf start to shrink in the pan and the top of the meatloaf is lightly browned and firm. Let stand for 10 minutes to settle in the juices. Slice and serve. Add sea salt and pepper to taste.

Serving Suggestions:The meatloaf mixture can also be rolled into turkey meat balls. Tur-key meatloaf is great for leftovers to make whole grain pita wraps or sliced for a potluck party or picnic. Enjoy!

re c i p e f o r H e a l t h :

Turkey Meatloaf with a Twist

By Tracy Holly h g



By Rose Macmillan

When we think of immunity boosting supplements, we often think of fight-ing off a seasonal cold or flu. But in reality, our immune systems are pro-grammed to fight the serious fight against invading diseases of a much

more drastic nature as well. When we consider the health of our immune systems, we should be thinking beyond the common cold to such life-threatening ailments as cancer. Most cancer patients, for example, have low levels of Natural Killer white blood cells, known as NK-cells. These cells are produced by our immune systems and are designed to locate and kill diseases. Other white blood cells called T-cells and B-cells are also produced by the immune system to ward off disease, and are found in low supply in people afflicted by serious ailments like cancer. So how do we take care of our immune systems at a level beyond the standard vitamin C regimen to ward off a winter cold? An herbal compound known as MGN-3 has been clinically shown to increase the number of critical disease-fighting white blood cells in the body – NK-cells, T-cells, and B-cells – thereby activating the im-mune system. MGN-3 is an extract of arabinoxylan from rice bran that has been enzymatically modified using shitake mushroom to increase its effect on the immune system. In clinical studies conducted in Los Angeles, Japan, and Europe, MGN-3 was shown to increase NK-cell activity by as much as 300 percent in as little as two weeks. T-cell activity was shown to increase by 200 percent; while B-cell activity went up by 150 percent. MGN-3 was also shown to significantly boost natural antibody produc-tion as well as other parameters of the immune system. This is particularly important since our immune systems naturally decline as we age. Other benefits of MGN-3 include the following:

• Easily absorbed: Taken orally, MGN-3 is easily assimilated into the body through normal absorption in the intestines.

• Non-toxic: Even in extremely high doses, MGN-3 has been clinically shown to be completely non-toxic.

• Fast-acting: Within days, the immune enhancing effects of MGN-3 become apparent. Within a few weeks, the immunomodulation effect of MGN-3 reaches 90 percent of its peak.

• All-natural: MGN-3 is a natural food supplement, free of genetically modi-fied organisms (GMOs), made from rice bran and the enzymes of shitake mushroom. There are no synthetic chemicals or drugs included.

• Nocontraindications: MGN-3 has no contraindications unless taken in con-junction with immune-suppressants.

When you’ve been diagnosed with cancer or another serious disease, feeling per-sonally empowered and engaged in your healing are vital to calm your mind and body and keep you focused on a positive outcome. Take a proactive approach by learning about all available treatment options so you can confidently face the chal-lenges. Evidence shows that natural approches to support the immune system can significantly decrease the risk of cancer recurrence and can increase survival. Many researchers believe that cancer is now a disease that is not only preventable but, in many cases, also curable. Take precautions to boost and balance your immune system and ward off all types of illness from colds to cancer.

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The Magic of

Salt

39 | VISTA MAGAZINE ISSUE 70

With all of the advice surrounding get-ting too much salt in our diets, we’re losing sight of a simple fact: there is

no life without salt. No cell and no organism can exist without it.

Electrolytes, which give the spark of elec-tricity required in every one of our cells to make them perform, are a group of vital minerals. The main ones are sodium, potassium, calcium, mag-nesium and chloride. These electrolyte minerals must be kept in healthy balance for our bodies to thrive. Natural, unrefined crystal salt has up to 84 minerals and trace elements which the body needs to function properly.

Therefore, as with many aspects of health in-formation, the facts should be clarified and un-derstood before we undertake drastic changes to our diets. Pure, unprocessed salt, and not the re-fined sodium chloride chemical found in many canned and packaged foods, is an important part of a meal. In moderation (so as not to create im-balance) this salt, with all of its accompanying minerals, helps to promote health. Any nutrient – be it a vitamin or mineral – in excess will cause imbalance, but that doesn’t mean you shouldn’t have them at all!

In fact, even the too-much-salt theory has been challenged. An eight-year study of a New York City hypertensive population on sodium intake levels found that those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets – the opposite of what the “salt hypothesis” would have pre-dicted. (1995) A ten-year follow-up study to the extensive Scottish Heart Health Study found no improved health outcomes for those on low-salt diets. (1997) An analysis of the health outcomes over 20 years from those in the massive US Na-tional Health and Nutrition Examination Survey (NHANES I) documented a 20 percent greater incidence of heart attacks among those on low-salt diets compared to normal-salt diets. (1998)

Further evidence against the theory can be found. A health outcomes study in Finland re-ported to the American Heart Association that no health benefits could be identified and it con-cluded, “…our results do not support the rec-ommendations for entire populations to reduce dietary sodium intake to prevent coronary heart disease.” (1998) Analysis of the MRFIT – Mul-tiple Risk Factor Intervention Trial, a long-term study on coronary heart disease risk factors – using 14 years’ worth of data confirmed no im-proved health benefit from low sodium diets. Its author conceded that there is “no relationship

Life Without Salt?By Rose Walter

observed between dietary sodium and mortal-ity.” (1999) In 1999, the Canadian Hypertension Society, the Canadian Coalition for High Blood Pressure Prevention and Control, the Health Canada Laboratory Centre for Disease Control and the Heart and Stroke Foundation of Canada issued a joint statement going against the general recommendations for sodium reduction.

Salt’s role in our bodies? Salt helps maintain the fluid in our blood cells, is used to transmit information in nerves and muscles, and to up-take certain nutrients from our intestines. Since the body cannot make salt, we’re reliant on food to ensure that we get enough. Based on the re-quirements of a human body, an average adult requires 4.2 grams of salt per day, but some of this is naturally found in vegetables and grains without requiring added salt.

Of course, salt isn’t only used internally. Bath salts have been used for centuries to mimic the properties of natural mineral baths or hot springs. Bath salts are known to have many therapeutic effects on muscles and the nervous system. Salt also changes the balance of bath-water so that less water is absorbed by the skin; some salts soften calloused skin and aid exfolia-tion; high concentrations of salts in water in-crease buoyancy so are used in flotation therapy.

In moderation, high quality, natural, unre-natural, unre-fined crystal salt is a healthy addition to your diet.

If you would like more information about salt, contact Rose Walter at 1-604-898-7258.

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By Rose Walter

With all the advice about getting too much salt in our diets, we’re losing sight of a simple fact: there is no life without salt. No cell and no organism can exist without it.

Electrolytes, which give the spark of electricity required in every one of our cells to make them perform, are a group of vital minerals. The main ones are sodium, potassium, calcium and magnesium. These electrolyte minerals must be kept in healthy balance for our bodies to thrive. Natural, unrefined crystal salt has up to 84 minerals and trace elements that the body needs to function properly. Therefore, as with many aspects of health information, the facts should be clarified and understood before we undertake drastic changes to our diets. Pure, unprocessed salt, and not the refined sodium chloride found in many canned and packaged foods, is an important part of a meal. In moderation (so as not to create imbalance), this salt, with all of its accompany-ing minerals, helps to promote health. Any nutrient – be it a vitamin or mineral – in excess will cause imbalance, but that doesn’t mean you shouldn’t have them at all! In fact, even the too-much-salt theory has been challenged. An eight-year study on so-dium intake levels of a New York City hypertensive population found that those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets – the opposite of what the “salt hypothesis” would have predicted. (1995) A ten-year follow-up study to the extensive Scottish Heart Health Study found no improved health outcomes for those on low-salt diets. (1997) An analysis of the health outcomes over 20 years from those in the massive US National Health and Nutrition Examination Survey (NHANES I) document-ed a 20 percent greater incidence of heart attacks among those on low-salt diets compared to normal-salt diets. (1998) Further evidence against the theory can be found. A health outcomes study in Finland reported to the American Heart Association that no health benefits could be identified and it concluded, “...our results do not support the recommendations for entire populations to re-duce dietary sodium intake to prevent coronary heart disease.” (1998) Analysis of the MRFIT – Multiple Risk Factor Intervention Trial, a long-term study on coronary heart disease risk factors – using 14 years worth of data confirmed no improved health benefit from low sodi-um diets. Its author conceded that there is “no relationship observed between dietary sodium and mortality.” (1999) In 1999, the Canadian Hypertension Society, the Canadian Coalition for High Blood Pressure Prevention and Control, the Health Canada Laboratory Centre for Disease Control and the Heart and Stroke Foundation of Canada issued a joint statement going against the general recommendations for sodium reduction. Salt’s role in our bodies? Salt helps maintain the fluid in our blood cells, is used to trans-mit information in nerves and muscles, and to uptake certain nutrients from our intestines. Since the body cannot make salt, we’re reliant on food to ensure that we get enough. Based on the requirements of a human body, an average adult requires 4.2 grams of salt per day, but some of this is naturally found in vegetables and grains without requiring added salt. Of course, salt isn’t used only internally. Bath salts have been used for centuries to mimic the properties of natural mineral baths or hot springs. Bath salts are known to have many therapeutic effects on muscles and the nervous system. Salt also changes the balance of bath water so that less water is absorbed by the skin; some salts soften calloused skin and aid exfoliation; high concentrations of salts in water increase buoyancy, so are used in flotation therapy. In moderation, high quality, natural, unrefined crystal salt is a healthy addition to your diet.

If you would like more information about salt, contact Rose Walter at 1‑604‑898‑SALT (7258).

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The use of essential oils as a therapeu-tic and healing practice can be traced as far back as 4000 BC, although pre-

written historical accounts suggest that the medicinal application of many plants and herbs has been practiced since the beginning of the human reign on Earth.

Ancient Egyptians were the first masters in the therapeutic application of essential oils. They were also the first to extensively document the medicinal properties of es-sential oils. Whether it was for religious, spiritual, therapeutic or social purposes, many events were recognized as important opportunities for the application and use of essential oils. After death, many essential oils were used for their antiseptic and antifungal properties. Spices and resins such as frank-incense, cedarwood, myrrh, calamus, cassia and spikenard were used to purify and pre-serve the body during the mummification process.

Until approximately 1000 to 1100 AD, oil was extracted from botanicals through several primitive methods, such as press-ing and crushing flowers, stems, roots and foliage and steeping them in olive oil (en-fleurage) or boiling the plant in water and separating the oil. One popular method was to place the petals in goat or goose fat. The essential oils would be pulled into the fat and then these oils would be pulled or separated from the fat.

The most notable advances in the extrac-tion of essential oils came in the 11th century when an Arabic physician known as Avi-cenna created the first means of distilling es-sential oils. He created a system that allowed plant vapors and steam to cool down more effectively, thereby enabling the concentrat-ed essential oil to be extracted. This distilla-tion method is very similar to the essential oil extraction process used to this day.

The early 1900s marked another signifi-

cant period in the development of essential oils and their therapeutic applications. Rene-Maurice Gattefosse, a French chemist, coined the term “aromatherapy” when his book, Aromatherapie: Les Huiles Essentialles Horm-aones Vegetales, was translated into English. To this day he is often referred to as the “fa-ther of aromatherapy.”

Traditional Ayurveda has always em-ployed the use of medicinal oils, suggest-ing that essential oil therapy, amongst other things, keeps the nervous system balanced to maintain optimal immune response. Essen-tial oils promote the release of neurotrans-mitters that facilitate optimal emotional health and strengthened self-identity (impor-tant factors in the healing process).

In Europe today, the medical community prescribes essential oils in capsule form to provide safe and effective anti-viral, anti-bac-terial, anti-inflammatory and anti-microbial effects. In North America, the support for this methodology is primarily found within the holistic health industry; however, there are a number of essential oil studies that have been released over the last ten years that may encourage the North American medical community to rethink their position on the use of essential oils.

In 2009, the Journal of Complementary and Alternative Medicine published a study that suggested there are cancer fighting properties in frankincense. In Phytotherapy Research, April 2007, a published paper sug-gests the possible role of these natural oils with regard to the prevention and treatment of cancer, cardiovascular diseases including atherosclerosis and thrombosis, as well as their bioactivity as antibacterial, antiviral, antioxidant and anti-diabetic agents. It also suggested that the effective application of these oils is through natural skin penetration.

Essential oils are extremely concentrated; therefore, it is always recommended that the

proper therapeutic application of these vol-atile oils is in conjunction with carrier oils. Only neutral carrier oils should be used and the most popular are jojoba, grape-seed, apricot kernel, avocado and olive oil. A common ratio for carrier oil to active es-sential oils can be as strong as ten to one, though it does depend on the therapeutic application. Applying specific essential oils via carrier oils allows the essence of the herb to be directly absorbed through the skin, sinuses, blood and lymph, exposing all organs and tissue to their therapeutic prop-erties. Eventually they are safely eliminated through the kidneys, liver and gastrointes-tinal tract.

There are hundreds of oils and combi-nations of oils to choose from and, thank-fully, there are equally as many resources available in the therapeutic application of essential oils. As essential oils are often used as an approach to maintaining or restoring health, it is always recommended to consult as many experts as possible before experi-menting with their application.

The internet is often the first resource for many individuals and there you will also find numerous books available on the subject. Individuals working in health food stores are another very good source of in-formation. There you will find the best se-lection of carrier and essential oils and of-ten the best advice on how to use them well. Ultimately, the best resource for anyone is to seek out a qualified natural health care practitioner who is well versed in the use of essential oil therapies.

Marva Ward, CNP, has spent five years in the natural supplement industry after graduating from the institute of Holistic Nutrition as a Certified Nutritional Proactitioner.

arOmaTHErapy: a ViaBle aNCieNt aNd

moderN theraPeutiC oPtioNBy Marva Ward, CNP



Soba Noodles with Honey Ginger Peanut Sauce1 (8-ounce) package soba noodles2 cups lightly steamed bite-sized broccoli florets1 small red bell pepper, thinly sliced1/2 cup thinly sliced scallions1/2 cup chopped peanuts, divided1/4 cup chopped cilantro1/3 cup soy sauce1 tsp sesame oil3 Tbsp Carlson The Very Finest Fish Oil Lemon Flavor 2 Tbsp peanut butter1 Tbsp grated ginger2 Tbsp rice wine vinegar2 Tbsp honey2 cloves garlic, minced1-2 tsp red pepper flakes (or to taste)Cilantro sprigs, for garnish

Prepare noodles as directed on package. Drain well, and place in a large bowl. Add broccoli, bell pepper, scallions, half the peanuts, and the chopped cilantro.

In a small bowl, whisk together the soy sauce, sesame oil, fish oil, peanut butter, ginger, vinegar, honey, garlic, and red pepper flakes. Add to noodle mixture and toss thoroughly to coat. Garnish with remaining chopped peanuts and cilantro sprigs. Tastes great served warm or cold.

Serves 4.

Please note: You cannot cook with fish oils because heat will damage the fragile oils. Fish oil can be added after cooking when the food has cooled.

®

For more delicious recipes from Carlson visit www.carlsonlabs.com

Fresh recipes from the garden with…Carlson Norwegian Fish Oils provide the important omega-3’s DHA and EPA, which current medical research suggests support cardiovascular and brain health. Pair Carlson fish oils with fresh, wholesome ingredients, and you’ve got a delicious and healthy meal the whole family will love.


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vista magazine issue 76

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