My Sweet Crush, pt.2 – Love Blossoms

Read My Sweet Crush; pt 1

I remember when I realized that my attraction to Sugar was growing.  I was falling hard; I couldn’t go a day without a little taste. Soon, that one taste burgeoned into two tastes, then six. Soon, I had to have Sugar even when I didn’t need that sweet strength. If I had a meeting with Salt, Sugar had to close it out. Sugar went with me everywhere. We became inseparable. I then did the one thing that I shouldnlove-sugar‘t have but wanted above all else – I committed myself to Sugar.

Ah, what bliss! Every quart of Baskin Robbins, every bit of barbecued wings, every pizza, every cookie was approved by Sugar and I joyfully relinquished control. It felt good not to think so much about things. Sure, I felt a little uncomfortable sometimes, in my stomach but that’s normal with every new relationship, I told myself. I just needed to let myself grow accustomed.

A few weeks into my saccharine bliss, I developed a really bad headache. Sugar convinced me that the pain came from neglect, so that’s why I felt so low. I hadn’t spent enough time with Sweetness that day.  Well, we couldn’t have that! I effusively apologized by picking up a box of oatmeal raisin cookies. The two bars of Cookies n Cream would surely help to appease my sweet love later that evening.

Strangely, my headache grew worse. A cup of tea with sugar didn’t help. As the pain ebbed and surged over the next three days, I began to notice other things, too. My joints began to ache, especially my knees and my back.  The blotchiness in my skin worsened and pimples abounded, bringing their friends with them. My stomach did not feel quite right but I listened mindlessly to superior Sugar – ah, such wisdom.

Then my sweet soured.

Nausea struck. (to be continued)

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My Sweet Crush

I actually thought that I had this under control. I had gone through the ringer and the withdrawal and now, eighteen months had passed. I was cured- right? My love affair had ended. I declared it with pride,

“I am no longer addicted to Sugar!”

Sugar had done a number on me for years. Protein was faithful and had been a wonderful friend but I threw him over for Sugar. My sweetie, I thought, was perfect. I was horribly mistaken; Sugar was mean. Sugar hurt me, messed with my mind, wore down my body, constantly gave me colds and the flu, and made me sad. I couldn’t remember the last time that I felt good with my sweet crush. My eyes were yellowing and dark circles sat under them like little boats bobbing on an unstable sea.

Now, though, I was free! Yeah! I could stand and speakcarbs-and-sugar with integrity, without having to give a disclaimer that went something like, “I’m still working on myself, so I can understand/overlook your faux pas.” No, this was much better. My stomach was flat, my skin was clearing and, thankfully, so was my mind. Life was grand.

Then, I met Carbs.

Carbs was waiting for me when I went on vacation. Carbs, don’t you know, is sugar’s fraternal twin. They usually run together but sometimes, each takes a turn hiding behind the other, so, most people don’t realize that there are two of them. I’m still trying to figure out which one treated me worse.  (to be continued)


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Laughing all the Way


Excuse me! I command you to laugh, right now !
Why didn’t you laugh? Well? You’re probably staring at your screen and thinking, ‘yes, she has finally lost it’, though what ‘it’ is, we are not quite sure.

You’re probably also thinking that I didn’t give you a reason to laugh. Why do you need a reason? I’ve been thinking that I just do not laugh enough. Guess what? Neither do you. Let’s fix that. [On a side note, have you noticed that it’s difficult to keep your eyes wide open while you’re really guffawing?]

The interesting, healthy, factual thing is that laughter does so much for the body, soul and spirit. Not only does it relax muscles and ease tension and stress, it strengthens the immune system, strengthens the heart muscle and increases circulation. Plus, it burns about 40-50 calories. Why are we not laughing?

Suggestions to start laughter

1. Listen to a baby or infant laughing. You won’t be able to stop your own smile. Go on from there.

2. Grab your favorite silly movie or book. More than likely, it’s one from your childhood or younger adult years. Note: cartoons work, too.

3. Find your friends or family members who are not self-conscious or team up with the ones who are and just pledge to have a good, silly time. Play a game or three, too.

4. Search for funny clips on Youtube.

5. Reminisce about all the silly times in your past. Instead of simply smiling, release that laughter as your mind pans through scene after scene of embarrassing times. Don’t hold back. It’s time to let go of the weird feeling, anyway.

If none of those work, just start laughing and keep it up. Eventually, it will become real and you’ll also laugh at yourself for being so 38-donkey-laughsilly.

Now, the next time that I command you to laugh, you can do so, while thinking that I might really have lost it – or have I? Maybe, just maybe, I’ve found it. So will you.

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Killing Us Sweetly

Be honest – what do you do if, while reading a food label, you see an ingredient like Butylated Hydroxytoluene? Most of us skip right over it. Why? We can’t pronounce it, we don’t know what it is, and we kind of dismiss it as “not being really harmful or ‘they’ wouldn’t put it in there.”

cerealWould your feelings change once I explain that Butylated Hydroxytoluene (BHT) is a product that is not only in cereal but also used in jet fuel and embalming fluid?

Why, you wonder, would food manufacturers add toxins to food? Well, they know you trust them, they know you’re not going to research the ingredients, and they add a lot of sugar to develop that craving and addiction in you that makes you want that product at all costs. Forgive me but I can’t call it food.

Rule of thumb: If there are more than six ingredients in the product, run! If there are ingredients that force you to s-l-o-w-l-y pronounce them (and start over at least twice), run faster! If an ingredient is competing with the alphabet for length, run for dear life!

This brings me to sugar. Many of us are now more conscious of our sugar intake and we dutifully read our food labels. Unfortunately, many are still consuming a lot more sugar than we realize.

Here’s a test. The following is a list of ingredients from a brand of crackers. How many types of sugar can you find in the list?

Chocolate Chip Bars 
Granola (whole grain oats, brown sugar, crisp rice (rice flour, sugar, salt, malted barley extract), whole grain rolled wheat, soybean oil, dried coconut, whole wheat flour, sodium bicarbonate, soy lecithin, caramel color, nonfat dry milk), corn syrup, semisweet chocolate chips, brown rice crisp, sunflower oil, oligofructose, polydextrose, corn syrup solids, glycerin. Contains 2 percent or less of water, invert sugar, salt, molasses, sucralose, natural and artificial flavor, BHT, citric acid


Answer (sugars are capitalized)

Chocolate Chip Bars  Granola (whole grain oats, BROWN SUGAR, crisp rice (rice flour, SUGAR, salt, MALTED BARLEY EXTRACT), whole grain rolled wheat, soybean oil, dried coconut, whole wheat flour, sodium bicarbonate, soy lecithin, CARAMEL COLOR, nonfat dry milk), CORN SYRUP, semisweet chocolate chips, brown rice crisp, sunflower oil, OLIGOFRUCTOSE, POLYDEXTROSE, CORN SYRUP SOLIDS, GLYCERIN. Contains 2 percent or less of water, INVERT SUGAR, salt, MOLASSES, SUCRALOSE (aka. Splenda), natural and artificial flavor, BHT, citric acid

sugar1As you can see, labels can advise you that there are 10 grams of sugar in your cracker, when in actuality, there can be 5 grams of “sugar”, plus 5 grams of “malt syrup,” 5 grams of “invert sugar” and 5 grams of “glucose”, plus others.  Sugar names, if you notice, are dispersed throughout the list because most of us stop reading by ingredient number five, anyway.

How many names of sugar do you know?

Some sugars are disguised with long, scientific sounding titles or given attractive, artistic substitutes. Regardless of the name, the thing that’s flowing into your cells by way of your blood is still sugar. Here’s the list:

  1. Agave nectar
  2. Agave syrup
  3. Barbados sugar
  4. Barley malt
  5. Beet sugar
  6. Blackstrap molasses
  7. Brown sugar
  8. Buttered syrup
  9. Cane juice
  10. Cane juice crystals
  11. Cane juice solids
  12. Cane sugar
  13. Caramel
  14. Carob syrup
  15. Castor sugar
  16. Confectioners’s sugar
  17. Corn syrup
  18. Corn syrup solids
  19. Crystalline fructose
  20. Date sugar
  21. Dehydrated fruit juice
  22. Demarara sugar
  23. Dextran
  24. Dextrin
  25. Dextrose
  26. Diastatic malt
  27. Diastase
  28. Ethyl maltol
  29. Evaporated cane juice
  30. Florida crystals
  31. Fructose
  32. Fruit juice
  33. Fruit juice concentrate
  34. Fruit juice crystals
  35. Galactose
  36. Glucose
  37. Glucose solids
  38. Golden syrup
  39. Grape sugar
  40. High fructose corn syrup
  41. Honey
  42. Icing sugar
  43. Invert sugar
  44. Lactose
  45. Malt syrup
  46. Maltodextrin
  47. Maltose
  48. Maple syrup
  49. Molasses
  50. Muscovado
  51. Organic raw sugar
  52. Panocha
  53. Raw sugar
  54. Refiner’s syrup
  55. Rice syrup
  56. Sorghum syrup
  57. Sucrose
  58. Treacle
  59. Turbinado
  60. Yellow sugar

If you have not been doing so, make an effort to lower your sugar intake. Begin to wean yourself, after a while. Yes, it will be difficult for some but the end result – improved health – will far outweigh the discomfort.


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The homeopathic treatment of Lyme disease.

Essays on Homeopathy

The treatment of Lyme disease may be one of the more challenging of diseases for homeopathy to treat. Known to be caused by a spirochete bacteria, Borrelia burgdorfi, it is now known to  be compounded by a number of co-infections including viruses, parasites, fungi and molds and other bacteria. It seems the primary bacteria is able to allow the unleashing of other disease causing factors. Also, in more alternative circles it has been recognized that the underlying constitutional issues of mental/emotional distress, childhood traumas and illnesses, heavy metal toxicity, environmental pollutants and stresses etc all compound the susceptibility to Lyme and the reactive capacity of the organism.

None of this is new information for the homeopath, who in looking at root causes, generally focuses more on the soil of the individual than on the contagious factors that have precipitated the condition. However, is it enough to simply find the correct…

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Posted in 03. Majestic March, 2016 | Tagged , | Leave a comment

Fresh! Northeast Fresh

1001228917Fresh fruits – succulent, fleshy, aromatic, juicy delights that burst like sunshine in your mouth. Vegetables – firm, flavorful, colorful, immune-boosting deliciousness. Without a doubt, fresh fruits and vegetables have such a rich taste, far richer than their frozen counterparts.

Technology has allowed us to have lots of foods outside of their growing season. Still, seasonal foods have the advantage of tasting better than the non-seasonal kind. When possible, try to enjoy them when they are fresh and in their growing season. In this state, they provide our bodies with more active enzymes, a lot more nutrients, and beneficialitamins and minerals than when frozen or dried.

Shop using the following helpful list, compiled by Molly Watson, Local Foods Expert for []  There are some produce and fruits with which you will be familiar. I challenge you to be adventurous. Consider experimenting with the unfamiliar ones. Try something new, each week. Add a new fruit to smoothies or fresh juices or just have them, as they are. Veggies can be eaten raw, lightly steamed or roasted and can also be added to smoothies and juices.

If you see a fruit or veggie at your local market that is not listed, please share.

Apples, July through October

Arugula, May through September

Basil, July through September

Beets, June through December

Blueberries, July and August

Broccoli, June through November

Broccoli Rabe, August through November

Brussels sprouts, September through November

Cabbage, June through October

Cantaloupes, August and September

Carrots, June through September

Cauliflower, August through November

Celeriac/celery root, September through November

Celery, August through October

Chard, May through November

Chicories, September and October

Cucumbers, July through October

Eggplant, July through October

Escarole, September and October

Garlic, July through October

Grapes, September and October

Green beans, July through September

Green onions/scallions, May through September

Kale, June through November

Herbs, April through September

Kohlrabi, June and July, September and October

Leeks, August through December

Lettuce, May through October

Melons, July through October

Mint, spring and summer

Mushrooms spring through fall

Nectarines, August and September

Onions, July through October

Oregano, June through October

Parsley, May through November

Peaches, July through September

Pears, August through December

Peas and pea pods, July through October

Peppers (sweet), July through October

Plums, August and September

Potatoes, July through December

Pumpkins, September through November

Radicchio, September and October

Radishes, May through September

Raspberries, July through September

Rutabagas, August through November

Scallions/green onions, May through September

Shelling beans, September through November

Spinach, May through September

Squash (summer), July through September

Squash (winter), August through December

Thyme, May through September

Tomatoes, July through September

Turnips, August through November

Watermelons, August through October

Winter Squash, August through December

Zucchini, July through September

What’s in your area?


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Loving the Mango and the Skin

Depending upon your country of origin, some of you refer to the covering of a fruit as the peel; I call it the skin. Even as I gaze at the skin of these lovely, delicious, pulpy fruits, my typing is going at warp speed because I am anticipating… eager for the magnificent taste of mangoes. Sigh…

mangoesSweet, pulpy, yellow sunbursts of deliciousness, mangoes are delightful and elicit wide smiles. Well, they do, in me.They provide minerals, vitamins and  other nutritional benefits, artfully infused by our Creator and CEO of the universe. Slice a mango or two into a cup and you will have about 2.5 grams of protein (build and repair tissues, etc.), 61 grams of omega 3 fatty acids (vision, etc.) and 23 grams of omega 6. That same cup has vitamins A, C, E, and K, folate, choline, and other vitamins. Not to be  outdone, minerals pack in 15.5 mg of calcium, 14.8 mg of magnesium, in addition to potassium, phosphorus and a smattering of others.

Mangoes are sweet and register in the medium to high range on the glycemic scale. The Glycemic Index (GI) measures how fast carbohydrate foods are converted to glucose in the body. Foods with a glycemic load above 20 will cause spikes in blood sugar.  You do not need to avoid mangoes but you should eat them in moderation.  Avoid the canned variety, though, especially if you are diabetic, as the canned varieties are high in GI.

Don’t Throw Away the Peel!

The skin or peel of mangoes are quite beneficial. Recent studies, presented at the Australian Health and Medical Research Congress at Melbourne, by Ashley Wilkinson and Sarah Roberts-Thomson of Queensland University, revealed that some compounds in the skin of mangoes help fight some metabolic diseases such as diabetes and some forms of cancer.

P1120432These compounds in mangoes can regulate certain receptor molecules in our body’s cells which help to control the amount of cholesterol in the blood. It can also help stabilize the glucose levels and the amount of certain types of fatty compounds in blood. The Australian study also confirmed that eating mangoes with the skin would help the body in its weight loss. The skins of certain varieties of mangoes contained compounds that stop the formation of fat cells in the human body.

Mango Packs An Antioxidant Punch

Researchers in India found that mango skin contains antioxidants like anthocyanins and carotenoids that help to delay aging and protect us from certain diseases. These antioxidants also strengthen the body against arthritis, diabetes, different forms of cancer and Alzheimer’s disease. Quercetin, an antioxidant molecule, protects our cells against “cellular overburn.”

In South India, other than providing a good source of fiber, eating the ripened mango with the skin is found to help dysentery, constipation, piles and indigestion. The combination is also found to be helpful with morning sickness. Mango peel is boiled with water and the drink is used in India as a home remedy for inflammation of the stomach mucus membrane.

Different Ways to Enjoy Mangoes

Eat the ripened mango, as is, of course or blend the pulp and skin with a half a lemon and/or other tart fruits like cherries for a drink of ambrosia. You could also juice mangoes with the skin for a pulp-free juice.

Peel mangoes and cut into small chunks. Freeze them and then either run them through the Champion juicer or a Vitamix to get ice-cream.


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