December 02, 2008
Your Natural Healthy Family
December 2, 2008
This issue:
- What's new at NaturalHealthyFamily.com?
- What's new for Home Learning Center members?
- Quote of the week
- To Fat or Not To Fat? That is the question.
- This week's healthy recipe: White Sauce for Pasta
- Coming soon!
What's new at NaturalHealthyFamily.com?
Important Announcement! Please read.Before we jump into what's new on the website, we wanted to address a technical glitch that we experienced recently. When you signed up for the newsletter, you were supposed to get a copy of our e-book (7 Simple Steps...) It used to be that we would send this out to new subscribers by hand, but our subscription rate has been increasing so rapidly that it's been too time consuming to do that. So, we created a download link on the confirmation page of the newsletter sign up. The problem is, that it didn't work. (Actually, the problem is that Josh pushed the wrong button...sorry.)
So, if you haven't received your copy of the e-book yet, please just hit your reply button and let us know. We'll make sure you are taken care of. Thanks.
The New Events Page
We have created a new page on the website so that you can quickly and easily check to see Upcoming Events
Which reminds us, the Live Interview/Teleseminar/Blogcast with Tisha Mecham is happening this Thursday at 2 pm MST. If you haven't registered for that yet, please do so today. Phone lines are limited so we want to make sure that our readers have the first crack at being on the call. Just go to the Events page and fill out the form there. (Home Learning Center members can disregard this. We have phone lines reserved just for you.)
What's New for Home Learning Center Members?
New Live EventsWe have gotten a lot of requests for more live group events from you guys. So we are creating a whole series of new events. Right now we are planning on a weekly conference call with Tisha so you can get all of your testing questions answered. We are also planning on a weekly orientation webinar with Josh, so you can get all of your questions about the course answered. And of course, our weekly friday chat sessions in the Community Lounge.
Important! Please Click Here to take a survey (it will only take a minute) so that we can figure out what days and times work best for everyone.
Also, don't forget about Tisha's interview this Thursday, and the Live Q&A Chat Session this Friday at 12 Noon MST. Just
log in
and go to the Community Lounge Chat Room located on the Community and Resources Page.
Quote of the Week
"No diet will remove all the fat from your body because the brain is entirely fat. Without a brain, you might look good, but all you could do is run for public office."George Bernard Shaw
To Fat or Not To Fat?
Ok, it's time, once and for all to dispel this myth that fat is bad! There is a common belief in this country that low-fat = healthy. And it's just not true.Let's get clear about the two types of fat that we are talking about.
(Picture blatantly stolen from http://balancenoosa.com.au/page/28/default.asp. Follow this link to read a great article about Fat Myths.)
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Good Fat: The first type of fat is omega-3, found in fish (especially salmon), walnuts, flax seeds and other foods. This type of fat is necessary and has all kinds of benefits for our bodies, including lowering the amount of lipids (fats such as cholesterol and triglycerides) circulating in the bloodstream, and reducing the risk of becoming obese by improving the body's ability to respond to insulin by stimulating the secretion of leptin, a hormone that helps regulate food intake.
Bad Fat: Omega-6 is not actually bad fat, it's also necessary for our bodies as well, in small amounts. You can get all you need from whole grains, seeds and nuts. The reason why we say it's a "bad fat" is that we are consuming tons of this stuff, and we're getting it from sources in which the fats have turned rancid!
This is what Julia Ross, author of The Mood Cure (a book we highly recommend) has to say about omega-6 fats.
"Here are the reasons I fear these fats. First, they are very unstable- that is, they can become dangerously rancid very quickly. Rancid means oxidized, and in your body, oxidized means damage to your cells and tissues, expecially to the areas rich in fat like your brain... If you eat vegetable oils that are already oxidized from heat and light in processing, you are exposing your own healthy tissues to a volatile substance that will damage them. Here's where butter is truly better. You can keep it on the table for days at a time and it won't spoil. Why? It's not damaged by light and heat, and it's packed with natural substances called 'antioxidants' that prevent oxidation. In contrast vegetable oils have had their antioxidants removed and destroyed in processing... Oxidation, or rancidity, is a major contributor to most degenerative diseases, and we consume, on average, fifty-seven pounds a year of rancid vegetable oils..."
So which oils contain high amounts of unstable (Bad) omega-6 fats?
Corn oil, soy oil, safflower oil, sunflower oil, peanut oil, sesame oil, wheat germ oil, cottonseed oil, walnut oil, and all of the margarines, shortenings, salad dressings, mayonnaise, and baked goods that are made from and with these oils.
Safe oils to use are extra virgin olive oil, and pure coconut or palm oil.
Whole Milk VS Low-Fat Milk?
Once again their is a myth about low fat and skim milk being healthier, because it has a lower fat content. The fact is that without the fat, milk is just protein, water, and sugar.
That's why our "Healthy Recipes" frequently contain whole milk, real butter, and whole wheat flour.
We're not saying that you can eat as much fat as you want. What we are saying is that your body needs good fat (in moderation), and that most of us are consuming way too much of the "bad" (specifically, rancid) fats and sugar.
For more information on Good Mood Foods, please visit Julia Ross's website at http://www.moodcure.com/ (Definitely check out the "Good Mood Foods" link.
This week's recipe: Basic White Sauce for Pasta
We use this recipe as a base for most of our white sauces for pasta. It's simple, and very versatile. You can add any kind of sauteed veggies you want. (We like zucchini, onions, and mushrooms). You meat lovers can add chicken or shrimp. Add some fresh parsley, or oregano for flavor. Sprinkle some Parmesan cheese on top.And you can put it on top of any pasta you like. (Use cheese filled ravioli if you really feel decadent.)
- 2 Tbsp. Real Butter
- 2 Tbsp. Whole Wheat Flour
- 1/4 tsp. Salt
- 1 cup Whole Milk
In a saucepan melt the butter. Stir in the flour, salt, and a little pepper. Add the mild gradually and stir. Cook over medium heat until thickened, stirring constantly.
Note: We usually double the recipe depending on how many people we are feeding. We use whole wheat flour, and we honestly can't tell the difference, and neither can the kids.
Coming Soon to NaturalHealthyFamily.com!
One of our Home Learning Center members, Carla Ludlow has been gracious enough to agree to give us an interview about her experiences with Bio-Kinetic Testing. Stay tuned to find out how Bio-Kinetic Testing help her to treat her daughter's Eczema, and her son's speech impediment?You heard it here first.
We'll get back to you when that interview is available.
We are constantly posting new content on the site, so keep checking back with us to see what's new.
As always, feel free to contact us if you have any questions, comments, or requests. (You can just hit your reply button. We love to hear from you.)
To YOUR health,
Beth Blasingame and family
www.NaturalHealthyFamily.com
Taking the guesswork
out of keeping your family healthy!
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