SAUTÉED SWISS CHARD WITH WALNUTS & FLAX

 
Ingredients

2 Bunches organic swiss chard, stems trimmed, and leaves cut into 2 inch pieces
3 tablespoons avocado or organic coconut oil
1/2 teaspoon sea salt
Cracked black pepper, to taste
2 tablespoons of coconut vinegar or fresh organic lemon juice
1 clove organic garlic, finely chopped
1 tablespoon organic, whole golden flax seeds
4 tablespoons of organic walnut pieces

 

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SEASONAL CLEANSING FOR GOOD HEALTH

 

Cleansing and detoxing is critical for good health. In a perfect world, your body would be able to detoxify naturally, without any help. It has programmed ways of getting rid of chemicals and toxins, but unfortunately, those channels don’t always work properly for various reasons. Those with compromised immune systems, chronic stress, autoimmune conditions and impaired detoxification pathways have a more difficult time detoxing. With a change of diet and lifestyle,

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WHY FAT IS GOOD FOR YOU

 

Sugars and fats have been under scrutiny for what seems like forever. For the last 40 years, the idea that fats had a bigger impact on health compared to sugar was the consensus, until recently. We now know that fat is very healthy, and is actually necessary for optimal health.

Now that fats have gained much earned popularity, there should be more of a discussion about what is a good fat versus what is a bad fat.

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WHY YOU SHOULD ALWAYS EAT YOUR VEGGIES

 

Cruciferous vegetables have some amazing qualities that can contribute to your ultimate health. Cruciferous is the word used to describe vegetables that are related to the cabbage family.
They are loaded with soluble fiber, vitamin C, several minerals and phytochemicals. In addition to vitamins K, A and C, they also contain higher amounts of folic acid, when compared to many other classes of vegetables.

The cabbage family includes:
Broccoli
Cauliflower
Bok choy
Kohlrabi
Arugula
Brussels sprouts
Mustard greens
Collard Greens
Kale
Choy sum
Turnip root
Rutabaga
Mizuna
Chinese cabbage
Napa cabbage
Komatsuna

Cruciferous vegetables are nutrient dense foods,

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MAGNESIUM – WHY IT’S SO IMPORTANT

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Magnesium is one of the most important minerals that is used by the human body for many functions. Although it seems like a simple nutrient to obtain through food, many individuals are actually deficient. The benefits of a balanced level of magnesium are many but, unfortunately low levels of magnesium can contribute to a plethora of symptoms that can be linked to several health issues.

 

Even more concerning is the deficit of magnesium in people who have elevated stress levels.

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DRINK WATER – WHY IT’S GREAT FOR YOUR BODY

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Sean E. Heerey ND, MA, CCC/SLP

 

Our bodies need water! When you are really thirsty the beverage that tastes the best is water. Dehydration is a common condition that is easily overlooked as something that is contributing to disease and a lack of overall wellness.

 

Research has shown that proper hydration leads to increased athletic performance and overall improvements in mood.

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THE FLU & VITAMIN D

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Sean E. Heerey ND, MA, CCC/SLP

 
There is a chill in the air. It gets darker earlier. We no longer need to run our air conditioners. Summer is gone and fall is upon us. That also means flu season is upon us. Radio and TV remind us of this constantly. If you walk by a pharmacy they broadcast “get your flu shot here”. Does the flu shot work all the time?

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ZINC FOR TASTE

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Sean E. Heerey ND, MA, CCC/SLP

 

Why does food taste funny?
Many parents report that their children won’t try new foods. Or maybe the complaint is that the food has no taste. Children tend to eat the same restricted set of foods regularly, which may lead to other issues such as nutrient deficiencies.

 

This problem can persist into adulthood.

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EAT WITH THE SEASONS, EAT LOCAL

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Seasons are changing, and that means a change in the pattern of what you eat. Traditionally speaking, when the weather starts to change, our bodies respond to the changes. We share something in common with the rest of life on the earth with these seasonal changes.

 

With this comes a change in the kinds of food we eat and nutrients we get.

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GETTING YOUR CHILD TO TRY NEW FOODS

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Sean E. Heerey ND, MA, CCC/SLP

Many parents have told me that their child only eats yogurt and mozzarella cheese, French fries and chicken fingers. They will only drink milk and only from a bottle. Its either chocolate milk, strawberry Quik flavored milk or nothing. The smell of broccoli makes them gag and vomit. Some children are scared of new foods. Mealtimes are a battle. Mom or dad make 2-3 different meals to accommodate the picky eaters.

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