You may have heard that chewing gum has certain health benefits, including stress management, weight management, increasing concentration/alertness and decreasing dental decay; however, many of these ‘benefits’ only come from very frequent gum chewing, e.g. at least 10 minutes every hour.

Many sources claim that this information is not backed up by sufficient research and that the pros of frequent gum chewing are heavily outweighed by the cons. I tend to agree. We were not designed to be constantly chewing!

There are many reasons to avoid frequent gum chewing:

• Chewing gum ‘tricks’ the stomach into thinking that food is coming. The stomach will start to secrete acid and digestive enzymes even though it might be empty. If this happens often, it can throw the digestive system out of balance, potentially weakening the digestive process and causing problems such as frequent stomach aches and acid reflux ulcers;
• Frequent gum chewing may cause wear and tear of the teeth and jaw and erode the biting surfaces of the teeth (which may increase the potential for dental decay and fractured fillings);
• In experimental studies, chewing gum has been shown to increase the release rate of mercury vapor from dental amalgam fillings;
• Chewing requires many facial muscles. Excessive chewing can cause tightness in some of these muscles which may potentially contribute to myofacial pain as well as headaches;
• Most brands of gum are sweetened with artificial sweeteners (e.g. aspartame), many of which have been linked to numerous health issues and neurological disorders;
• Chewing gum originated in Central America, where it was made from the the latex sap of the sapodilla tree. This sap was called chicle (probably where the name Chicklets came from). However, today, most gums are made from synthetic rubbers, such as polyethylene. How appealing does that sound? If you swallow your gum, don’t panic! It won’t stay in your stomach for 7 years! It will pass through your system. However, be aware that neither natural nor synthetic latex are readily degraded by the digestive system so frequent gum swallowing may contribute to the formation of an intestinal ‘stone’, called a bezoar or enterolith, which may remain trapped in your digestive system.

There is some good news. Recent research suggests that chewing gum sweetened with xylitol inhibits the growth of the bacteria Streptococcus mutans, which is primarily responsible for dental decay. Apparently, the proper protocol is to chew two pieces of gum 3 to 5 times per day for at least five minutes. I would suggest that you chew the gum right after eating so that you are not putting potential digestive stress on an empty stomach. Of course, brushing your teeth after every meal is the best protocol, but when this isn’t possible, chewing a xylitol-sweetened gum might not be a bad alternative.

Occasional gum chewing will likely not result in any serious problems, but a habit of frequent gum chewing just might.

References:

1. www.mercola.com
2. Journal of Dental Research, Vol. 75, No. 1, 594-598 (1996)
3. Why Chewing Gum Is Bad For Your Health, Dr. Ben Kim, October 10, 2004; http://drbenkim.com/articles-gum.html
4. Excitotoxins: The Taste That Kills, Russell L. Blaylock M.D., Health Press, Sante Fe, New Mexico, 1997
5. http://parenting.ivillage.com/tp/tphealth/0,,43xk,00.html
6. Nutrition Health Review, Summer, 1989 by Michael Elsohn
7. http://chemistry.about.com/b/2006/11/09/chewing-gum-facts.htm
8. http://drbenkim.com/articles-gum.html

Last fall I wrote about Vitamin D – The Sunshine Vitamin. Now that we are heading into our sunny summer months (hard to imagine with all the rain we’ve been getting, but I am hopeful!), I am looking forward to getting more of my vitamin D from sun exposure.

Most of use will be out in the sun longer than the relatively short amount of time it takes to optimize our vitamin D levels, so it is important that we do what we can to protect ourselves from getting a sunburn. The best way to do this is to avoid staying out in the sun for too long.

I described how to safely expose yourself to the sun back in my November 2008 Tip (see ‘Tip of the Month Archive’). This month, I’d like to tell you about certain foods that can reduce your risk of sunburn and/or skin damage (e.g. dehydration, wrinkles, blemishes) due to excess sun exposure.

First, let’s start with an explanation of a sunburn. A sunburn is caused by excess exposure to the sun’s ultraviolet (UV) rays – UVA and UVB. Both cause damage.

UVB mostly affects the skin’s outer layers and is therefore primarily responsible for sunburn. UVA has a longer wavelength and primarily affects the skin’s deeper layers and can damage our skin cells’ DNA, leading to premature aging of the skin and more serious conditions such as melanoma.When skin is overexposed to the sun, the cells become ‘oxidized’ and suffer free radical damage which can affect the cells’ DNA. Research has shown that there are certain foods that provide nutrients with a strong anti-oxidant role to protect skin cells from damage. Olive oil and tomato paste.  A German study found that individuals who consumed 10 grams (about 2 teaspoons) of olive oil and 40 grams (about 1/4 cup) of tomato paste daily for 10 weeks (in addition to a controlled diet) had 35% less reddening of the skin than those who were on the controlled diet only (e.g. did not consume olive oil and tomato paste). Although the results of this study did not show large amounts of skin protection from olive oil and tomato paste alone, the ability of these two foods to make a measurable difference in such a short period of time was significant. Vitamin C.  Supplement with vitamin C and/or eat foods rich in vitamin C, such as bell peppers, broccoli, papaya, Brussels sprouts, and strawberries. Vitamin E.  Supplement with vitamin E and/or eat foods rich in vitamin E, such as sunflower seeds, almonds, olives, and dark green leafy vegetables. Foods rich in selenium.  Supplement with selenium and/or eat foods rich in selenium, such as mushrooms and fish like cod, tuna, halibut, and salmon. (Note: it is likely the omega-3 in fish that prevents skin damage, so a good omega-3 supplement would also be good). Foods high in flavonoids/phytonutrients.  These substances have very strong anti-oxidant powers. Some of the best food sources include: raspberries, blueberries, cherries, oranges, lemons, limes, persimmons, pomegranates, dark green leafy vegetables, dark orange vegetables, broccoli, Brussel sprouts, dark chocolate (in moderation – and it should have 70% or more cocoa content) and green tea. Green tea deserves special mention due to its high levels of epigallocatechins (EGC). EGC is a type of catechin (plant substances known for their strong anti-oxidant properties) and in studies involving human skin cells, it directly blocked DNA damage from UV light. EGC has numerous other impressive health benefits, so consider adding a couple of cups of green tea to your day. Coconut Oil. It is interesting to note that many sunscreens contain coconut oil or ingredients derived from coconut. While simply eating or applying coconut oil to the skin will not prevent sunburn, it does help to prevent free-radical formation, thereby helping to prevent damage caused by overexposure to the sun. Coconut oil is the only thing I use on my skin. As substances that we put on our skin are often easily absorbed into our bloodstream, I suggest that you put only the most natural substances on your skin. Personally, if I wouldn’t eat it, I avoid putting it on my skin. It is important to understand that while eating the above foods can help to protect the skin cells from damage due to sun exposure, it is not meant to be a substitute for safe sun exposure. If you are going to be out in the sun for an extended period of time you should wear a hat, good sunglasses and protective clothing, or use sunscreen with an SPF rating of 30 or higher and apply as per directions. Look for natural products with proven effectiveness. The following link offers some excellent guidance in selecting a good product: http://www.cosmeticsdatabase.com/special/sunscreens2008/summary.php I hope you won’t have to use any of the information that follows, but should you happen to get a sunburn, here are some natural ways that can provide relief and promote healing (if the sunburn is severe, see your physician or health care practitioner):

• Apply cool water to the area with a dampened washcloth or soak in a cool to lukewarm bath for up to 30 minutes. Adding a cup of baking soda or 6 cups of chamomile tea to the bathwater will help.
• Apply aloe vera gel several times per day. It can be applied every hour if necessary. Using the gel/pulp from a fresh plant is best as commercial gels often contain mineral oils, paraffin waxes, alcohol and colouring – all of which should be avoided..
• Apply a calendula-based skin cream. Calendula helps to heal burns.
• Apply a vitamin E cream.
• Dilute witch hazel 50:50 with cool water and apply to sunburn with a dampened cloth.
• Cut open a cucumber and gently wipe it on the skin.
• Drink plenty of water to avoid dehydration.
• Don’t break blisters. This will interfere with the healing process and will increase the risk of infection.
• Stay out of the sun until the sunburn is COMPLETELY healed.

Please be especially cautious with children. While getting a sunburn at any age increases the risk of developing skin cancer, getting a sunburn before the age of 18 increases it dramatically. Enjoy…with care! References:

1. http://www.sixwise.com/newsletters/07/06/27/how-to-prevent-and-treat-sunburn.htm
2. http://www.motherearthnews.com/Natural-Health/2007-07-01/Soothing-Sunburn-Remedies-and-Safer-Sunscreen.aspx?page=2
3. http://www.stopagingnow.com/news/usa_weekend/1748/What-to-Eat-to-Avoid-Sunburn
4. http://whfoods.org/genpage.php?tname=george&dbid=144#question
5. http://www.bio-medicine.org/medicine-news/Childhood-Sunburn-Can-Lead-to-Skin-Cancer-Later-2045-1/
6. The Coconut Oil Miracle, Bruce Fife C.N., N.D., Avery, New York, 2004

I have recently returned from a glorious trip to Japan. I was there for just over 2 weeks and was overwhelmed by the beauty of the country, culture and people. Every experience I had there was amazing….including the fact that when I stepped on my bathroom scale when I got home, I had lost weight!

This is the first time I have taken a vacation, enjoyed all the foods I wanted and actually lost weight. When I reflected on the foods I had eaten in Japan, one thing was definitely unique compared to the foods I eat at home or any other place I’ve traveled too and that was that I ate sea vegetables every day.

Sea vegetables have been a staple of the Japanese diet for more than 10,000 years and are also gaining popularity in North America. One of the most common associations with sea vegetables in North America is their use in sushi. You know that green stuff that is wrapped around sushi/maki rolls? That’s a sea vegetable called nori.

Sea vegetables provide all 56 minerals and trace elements required for the body’s physiological functions in quantities greatly exceeding those of land plants. Since they grow in the ocean, sea vegetables contain virtually all the minerals found in the ocean – which is a very close match to the mineral composition of our blood and the saline fluid that surrounds our cells.

Sea vegetables are an especially excellent source of iodine, providing the daily requirement in a 1/4 cup serving. Iodine is essential for proper thyroid health and function. Hormones produced by the thyroid gland have an impact on just about all of the body’s physiological functions, including the regulation of metabolism, which affects energy and weight.  Note: It is possible to get too much iodine, especially for nursing mothers, postmenopausal women or individuals with certain thyroid dysfunctions. If you have any concerns, speak to your health care provider. 

Sea vegetables are also an excellent source of vitamin K and a very good source of calcium, magnesium, potassium, iron, folic acid and possibly trace amounts of vitamin B12, which rarely occurs in land vegetables.

Health benefits of sea vegetables which have been noted in research include:

• Cancer prevention
• Prevention of birth defects
• Prevention of cardiovascular disease/high blood pressure
• Anti-inflammatory action
• Joint health/reduction of joint pain
• Relief of symptoms associated with menopause
• Weight loss/management
• Radioactive/heavy metal detoxification

Sea vegetables also offer a very unique form of dietary fibre, which is proving to have very significant health benefits, including anti-oxidant, anti-mutagenic, anti-tumor, anti-cancer and anti-viral activities. The fibre also plays an important role in proper lipid and glucose metabolism in the body, which contributes to weight management, cardiovascular health and blood sugar balance.

While sea vegetables have an excellent ability to take up the minerals from the waters they grow in, they can also take up heavy metals (just like fish can), especially arsenic. The one variety of sea vegetable which seems to have the highest risk of arsenic contamination is hijiki; therefore, it should be avoided unless it has been certified organic. If you are going to consume sea vegetables on a daily basis, you should consider purchasing organic for all varieties.

There are many varieties of sea vegetables that you can explore and enjoy. Some of the most common ones are: dulse, kelp, nori and kombu. These come in many forms, e.g. fresh, dried, powder, flakes, sheets and strips. I often use dried kelp or dulse flakes as a seasoning in sauces, soups, salads, eggs and more. You can buy them in a shaker container – they are a great salt substitute. Making your own sushi is also really easy and fun. Just cook up some sushi rice, spread it on a sheet of nori, add your favourite vegetables, roll it up and enjoy! You’ll want to invest in a sushi mat to make the roll-up part easier.

For more information on sea vegetables, including a nutritional profile, health benefits, research and great recipes, visit: www.seaveg.com

Enjoy!

References:

1. TheWorld’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating, 1st Edition, George Mateljan, 2007
2. Maine Coast Sea Vegetables, Inc. (http://www.seaveg.com)
3. http://www.mitoku.com/products/seavegetables/sea_vege_nutritional.html

MSG (monosodium glutamate) is a very common food additive used to enhance the flavour of a wide variety of canned, packaged and processed foods.

Although it has GRAS status (Generally Regarded As Safe), research studies have linked the consumption of MSG to numerous health issues, including: impaired cognitive development/performance, mood disorders, neurological system disorders, Juvenile Diabetes, Type II Diabetes and insulin resistance, cardiovascular disease, fibromyalgia, hormonal imbalances, cancer, eye diseases and degenerative brain diseases. (Source: Health and Nutrition Secrets that Can Save your Life, Russell L. Blaylock, M.D., Health Press, Albuquerque, NM, 2002.)

When fed to test animals, MSG destroys retinal cells and neurons within the brain.

There are also many studies that show a link between MSG consumption, weight gain and obesity.  You can check this for yourself by going to the National Library of Medicine, at www.pubmed.com. Type in the words “MSG Obese”. Last time I checked, this search returned 164 medical studies.

An interesting book that covers the topic of the possible health hazards associated with MSG is ‘The Slow Poisoning of America’ by John Erb. John Erb was a research assistant for the Department of Psychology at the University of Waterloo. His theory and supporting research, that MSG is a direct cause of obesity, diabetes, autism and Attention Deficit Hyperactive Disorder (ADHD), is getting attention not only among consumers, but also among the scientific community.

One of the interesting discoveries John Erb made while going through scientific journals, was that in hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies. No strain of rat or mice is naturally obese, so the scientists have to create them. They do so by injecting the new born animals with MSG. Apparently, the MSG triples the amount of insulin the pancreas creates, causing the animals to become obese. It isn’t too much of a stretch to imagine that regular consumption of MSG/MSG-containing foods would have the same effect on humans.

Some individuals have almost instant adverse reactions when they consume MSG. These include:

• severe/throbbing headaches
• dizziness
• numbness
• constriction of the throat
• nausea, diarrhea and/or vomiting
• rashes

If you suspect you have a sensitivity to MSG (or any other food/food substance), stop eating it for 10 days and note if you feel better when you avoid it. Sometimes it is difficult to determine exactly what is causing adverse reactions. In these instances, you may wish to consider food sensitivity testing. Note that I offer this service using BioMeridian’s Meridian Stress Assessment System (to learn more, go to the ‘BioEnergetic Evaluation’ section of my website).

It isn’t easy to avoid MSG. This is due to the fact that it appears under so many alternate names, making it difficult to determine if it has indeed been added to a packaged food. According to various sources, using these alternate names is a way for manufacturers to ‘disguise’ the fact that their products contain, or create, processed free glutamic acid (MSG) during manufacturing.

In his book, “Excitotoxins: The Taste That Kills”, Dr. Russel Blaylock, a board-certified neurosurgeon, gives a list of the most common names for ‘disguised’ MSG, as well as a list of additives that frequently contain MSG. These lists are as follows:

Most common names for ‘disguised’ MSG

• Hydrolyzed vegetable protein
• Hydrolyzed plant protein
• Hydrolyzed protein
• Plant protein extract
• Sodium caseinate
• Calcium caseinate
• Yeast extract
• Textured protein
• Hydrolyzed yeast
• Hydrolyzed oat flour

Additives that may frequently contain MSG

• Malt extract
• Malt flavouring
• Boullion
• Broth stock
• Flavouring
• Natural flavouring
• Natural beef or chicken flavour
• Seasoning
• Spices
• Carrageenen
• Enzymes
• Soy protein concentrate
• Soy protein isolate
• Whey protein concentrate

The best way to avoid MSG is to avoid commercially prepared/packaged foods. When dining out, ask if MSG is added to the food. In some cases, a restaurant may be able to accommodate your request for MSG-free food if the menu item is not already prepared. Some restaurants claim that they do not add any MSG to their meals; however, make sure you ask if they are certain that MSG is not contained in any of the prepared foods or commercial ingredients they use.

A petition is currently underway to revoke the GRAS status of MSG. If you would like to make your voice heard regarding this issue, go to:

http://spofamerica.com/?q=node/5

If you would like more information on this topic, visit the following websites:

• www.truthinlabeling.org
• www.msgmyth.com
• www.spofamerica.com

Take control of what you can.

February is heart month, so this month’s tip is about a heart-healthy food that may surprise you: pecans. Pecans are rich in monounsaturated fat and vitamin E – two nutrients that are known to support cardiovascular health. Research conducted at Loma Linda University in California shows that eating a handful of pecans daily may prevent the oxidation of blood lipids and can dramatically lower LDL or ‘bad’ cholesterol levels, therefore reducing the risk of heart disease. In fact, the research suggested that pecans double the cholesterol lowering effect of traditional ‘heart healthy’ diets. (Nutrition Research, August 2006; Journal of Nutrition , Sept 2001; 131:p2275-2279) In addition to their heart-healthy benefits, research conducted over the past decade indicates that pecans:

• provide an excellent source of antioxidants
• play a role in weight control
• are a nutrient-dense food source

Natural Antioxidants in Pecans Landmark research published in the Journal of Agriculture and Food Chemistry, June 2004, found that pecans rank highest among all nuts and are among the top category of foods to contain the highest antioxidant capacity, meaning pecans may decrease the risk of cancer, coronary heart disease, and neurological diseases such as Alzheimer’s. Using a method that has proven to be a good indicator of the total antioxidant capacity of foods called ORAC (Oxygen Radical Absorbance Capacity), researchers measured the antioxidant capacity of nuts among 100 commonly consumed healthy foods and snacks, including different types of nuts, and determined pecans have more antioxidant capacity than walnuts, hazelnuts, pistachios, almonds, peanuts and cashews. Weight Control and Pecans A review of pecan and other nut research, published in the American Journal of Clinical Nutrition,September 2003, suggests that nuts like pecans may aid in weight loss and maintenance. The review cited studies indicating that nut consumption may increase metabolic rates and enhance satiety. Nutrient-Dense Pecans Pecans contain more than 19 vitamins and minerals – including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. Pecans are also a natural, high-quality source of plant-based protein, containing very few carbohydrates and no cholesterol.   Pecans are delicious and easy to add to your diet. Snack on them as is, or add them to smoothies, salads, soups, baking, yogurt, cereals – as always, experiment! Here is a very easy way to combine a number of heart-healthy foods:

• Bake a yam (wash the yam, do not peel. Puncture skin in several places using a fork, and put in a 350F oven for 45 – 60 minutes, or until soft)
• When fully baked, cut the yam open and mash in about 1 tbsp of coconut oil (a heart healthy and weight-loss promoting oil!). Sprinkle with a handful of crumbled pecans, a little cinnamon and ground cloves.

You can turn this into a great side dish by baking several yams, removing the skin, then mashing them with coconut oil, cinnamon and ground cloves. Spoon the mixture into a casserole dish. Smooth it out and top with crumbled pecans. And remember, as with most other foods, to derive the maximum health benefits, it is important that pecans are eaten in their fresh/natural state – not roasted in oils and coated with salt and other flavourings. Enjoy! Anna p.s. If you’re looking for a great Valentine’s gift for that special someone, how about treating them to a relaxing Foot Reflexology session? Gift certificates are available at both my east and west end locations. References:

• National Pecan Shellers Association (http://www.ilovepecans.org/)
• www.naturalnews.com
• cholesterol.about.com

Happy New Year!

Resolution time again! Ready to start some new, healthy habits? A very simple one that you may want to consider is the addition of chia seeds to your diet. Chia seeds (also called Salvia Hispanica) can be traced back to 3000BC. The seeds were highly valued by the Mayans and Aztecs as they were believed to enhance endurance and overall health. In fact, the running messengers would carry small pouches of chia seeds with them and consume them during their travels to give them energy and help them stay hydrated. While more research is needed to discover all of the health benefits of these tiny super-seeds, some of the nutritional benefits noted to date include:

• High in Omega-3, which offers numerous benefits, including maintaining heart, joint and cognitive health
• High in antioxidants, which play a critical role in preventing disease and pre-mature aging
• High in fibre, which promotes healthy bowel function, weight loss and blood sugar balance. A single, 15 gram serving (1 tablespoon) of chia seeds can provide 6 grams of fibre
• A good source of vegetarian-based protein (chia seeds are 20% protein), with a higher percentage and quality of protein compared with most vegetable and grain sources
• A good source of calcium, potassium and iron

Compared with flax seeds, chia seeds are more stable (they will keep at room temperature for over 2 years), are a better source of Omega-3 fatty acid (containing almost 20% more) and have a milder taste. Chia seeds do not need to be ground as the seed’s outer shell breaks down quickly, allowing for good digestion and absorption of its nutrients. When chia seeds become saturated with liquid, a nutrient-rich gel is formed having a thickness similar to egg whites. This gel can be added to many foods and drinks in order to add nutrients and increase volume. This is a great weight loss strategy as one can double the bulk of the portion size of certain foods by adding chia gel without doubling the calorie count. It can also be used as a thickening agent or an egg replacement – all without altering the taste. To make chia gel, mix together 1 part chia seeds with 10 parts water and let stand for 15 minutes. Instead of water, you can experiment with other liquids, such as juices and cooled teas for a satisfying and health-boosting drink. Some distributors of chia seeds claim that white chia seeds are nutritionally superior to black ones; however, studies are beginning to show that it is not so much the colour of the seed that affects its nutrient content, but rather where the seed was grown and the soil composition. Chia seeds are gaining popularity and can be found at most health food stores. A Canadian source for chia seeds and chia flour is SuperSeeds Organics Limited (www.Superseeds.ca). You can order on-line or by phone (888-621-CHIA). The prices are very reasonable and include shipping. When you order, use Coupon Code: SSPERFECTO9 in order to receive 10% off any order over $35. This special offer has been set up for all readers of this ‘Tip of the Month’ and will be valid for 6 months, so make sure you take advantage of it and feel free to share it with others. I use chia seeds every day. I add them to yogurt, smoothies, juice, cereal, soups, salads, dips and baking (you can also bake with chia flour, which is gluten free). The recommended daily intake of chia seeds is 2 tablespoons. For more ideas on how to add chia seeds to your diet, visit the recipes section of www.Superseeds.ca.

Enjoy! Anna

With Christmas fast approaching, I wanted to pass on some thoughts about giving and receiving gifts, but the gifts I am talking about are not material ones. Rather, they involve what we can give to, and receive from, each other – and ourselves – by paying a little bit more attention to our words, thoughts, and actions.

In November, I had the privilege of traveling to beautiful Victoria B.C. with a dear friend of mine, to participate in a very unique certification program. I attended four days of intensive training with Michael Losier, author of the best selling book “Law of Attraction: The Science of Attracting More of What You Want and Less of What You Don’t”. Michael Losier is a NLP (neuro-linguistic programming) Practitioner and professional speaker. For over 10 years, Michael has given hundreds of presentations via radio and TV, conferences and corporate training sessions about a powerful force that is at work in all of our lives right now.

Michael calls this powerful force the ‘Law of Attraction’ and at this very moment, it is attracting people, customers, situations and relationships into our lives. The problem is, not all of these things are the way we want them to be.Michael teaches a straight-forward, 3-step approach to change that. His approach has become extremely popular and has received much attention over the last several years. This has lead to good news, bad news and more good news.

The ‘first’ good news, for Michael anyway, is that he has been scooped up by Oprah to spread his philosophy on the ‘Oprah and Friends’ radio show. The bad news is this means his availability for personal presentations and training is now very limited. The ‘second” good news is that in order to solve this problem, he has put together a training program to certify others to teach his approach.

I am very pleased to say that I successfully completed this training program and am excited to let you know that in the New Year, I will be offering interactive, high-content training sessions where attendees can expect to learn GREAT tools and information on how to deliberately attract more of what they want and less of what they don’t in all areas of their lives. This straight-forward, step-by-step, no nonsense, “how to” approach is so simple, we can incorporate it into our lives every single day!

I will have more information about these training sessions on my web-site soon. During the training I received, it became very clear how important it is to give deliberate attention, energy and focus to our words, thoughts and actions every day in order to achieve the results we are looking for in ANY area of our life.

This message really hit home when one of the members of a breakfast networking group that I attend shared an excerpt from a book he was reading (thank you Wayne). I have included it below and as you read it, I would like you to notice how very relevant it is to the steps you and I are taking together – whether big or small – in regards to nutritional and lifestyle changes that will lead to a healthier, more vibrant you! So, here is the excerpt that was read, from the book The Greatest Guide, by Robin Sharma:

Your days are your life in miniature. As you live your hours, so you create your years. As you live your days, so you craft your life. What you do today is actually creating your future. The words you speak, the thoughts you think, the food you eat and the actions you take are defining your destiny – shaping who you are becoming and what your life will stand for. Small choices lead to giant consequences – over time. There’s no such thing as an unimportant day. Each one of us is called to greatness. Each one of us has an exquisite power within us.

Each one of us can have a significant impact on the world around us – if we so choose. But for this power that resides internally to grow, we need to use it. And the more you exercise it, the stronger it gets. The more this power gets tapped, the more confident you become. Henry David Thoreau related this point well when he wrote: “I know of no more encouraging fact than the unquestionable ability of a human being to elevate their life by conscious endeavour.” And advertising guru Donny Deutsch added a more current spin on the idea when he wrote in his book Often Wrong, Never in Doubt: “For every person with the stuff, the one out of a hundred who goes to a rarefied place is the one who says ‘why not me?’ and goes for it.”

The best among us are not more gifted than the rest. They just take little steps each day as they march toward their biggest life. And the days slip into weeks, the weeks into months and before they know it, they arrive at a place called Extraordinary.

The ‘significant impact we have on the world around us’ can start simply by making better choices for our own well-being. As we become healthier, more vibrant and more joyful, isn’t it very possible that we will have a more positive impact on the people and situations around us…and attract more positive people and situations into our lives?  I think so.

Finally, no Tip of the Month would be complete without me saying SOMETHING that is food and/or nutrition related! So, here it is: Enjoy all of the special treats and comfort foods that the holiday season has to offer…while still practicing some moderation, variety and balance if at all possible! Don’t stress it – bless it! Then, eat it and enjoy it! My very best wishes to you and yours for a healthy and joyful holiday season.

Anna