Welcome back to
Active Life Health Clinic's
August's Newsletter.

If you're in Vancouver, you can start to smell fall in the air. I hear that those of you in other areas of Canada are either feeling like winter is on its way (e.g. Calgary) or you're in the midst of your usual summer heat wave (e.g. Montreal).

 But because I'm in Vancouver, I'm starting to feel like it's time to get things moving again and get myself organized for the new "school year".

So, here's some important clinic news...

Book ahead for your appointments as I will be away from my office for the following dates:

• * September 16-19 I'm taking an acupuncture point injection course, so if you have pain that has been challenging to treat, this may be the solution for you.
• * September 22-25 I'll be at the American Academy of Pain Management Meeting in Las Vegas, learning more about integrative pain management from some of our leading experts.

It's not quite a save-the-date announcement, but...

Late September I will be lecturing with personal chef Luisa Rios of Cooking Journeys about a detoxification program to help you get rid of the excesses of the summer and avoid the excesses of Christmas-time (Yes, I said it! Plan ahead). Learn how to help your body get rid of toxins and get tips on the practical side of how to eat healthy and prepare delicious meals. Location, date, details to be announced soon!

Your Chance to Win!

Did you know that I write regular blog articles with tips and comments and ideas about various health topics? Comment on any of my blog articles (make sure that it's something useful, not just "hi" or "thanks") for your chance to win a "HUGS" package (Health Under Great Stress). My blog can be found from my website homepage. Or simply click here.

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Helping you help yourself!! My goal: To work in partnership with you to bring you to your optimal health. My focus: Ongoing health, not just temporary relief.       This is active health.

1. The same level of pain can vary depending on what I’m doing.
2. When I decide that my pain is just a slight irritation rather than a big deal, I can make it feel less painful.
3. When another pain is greater, the lesser pain becomes even less painful or even unnoticeable.
4. Pain that is consistent becomes less noticeable over time until sometimes it is not felt at all.
5. New pains are the most painful pains. For example, I used to get headaches all the time and got used to that, but stomach aches would make me useless.
6. Pain is worse when it impairs what I can do.
7. Frustration grows pain.
8. Not knowing the cause of my pain is frustrating.
9. Pain that endures is frustrating.
10. Pain is more frustrating when it interferes with my sleep.

What I find useful about this knowledge

1. If I’m busy, my pain is less noticeable.
2. I can use my focus to change the intensity of my pain.
3. Rather than trying to ignite a bigger pain, I can use this to recognize that my current pain is usually not the worst I could feel.
4. Patience can help my pain to be less painful.
5. New pains will either go away or cease to be new.
6. I could try a different way to do the same thing.
7. Managing my frustration could reduce my pain.
8. Sometimes I won’t find the cause. So as to not have this aggravate my pain, I can reconcile how I feel about not knowing the cause.
9. This pain too will pass.
10. I have natural options to help me sleep and allow my body to heal.

Q: What pain is the most painful? Nerve pain, cramping pain, pain that's pounding, radiating, moving, or stabbing?

A: Most likely, the pain that you are experiencing now. Pain tends to fade in our memory. Thankfully.

Simple Recipe -- Speedy Zucchini
 I love zucchini! They taste great, can be added to so many recipes, keep relatively well, are low caloric but nutrient-rich. I sometimes use extra virgin coconut oil instead of olive oil for this recipe as it handles heat better than olive oil does and it adds another flavour.

Ingredients:

• 4 medium zucchini, sliced
• 2 large garlic cloves, finely chopped
• 2 Tbsp olive oil
• 1/2 tsp basil
• Dash of pepper and sea salt

Directions:

Heat oil in large frying pan over medium-high heat. Add garlic and basil and cook until garlic sizzles. Add the zucchini and stir. Turn down heat to medium-low and cook for about 3 minutes, or until they can be easily pierced with a fork. Season with salt and pepper.

 

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And finally, let us know your birthday
so we can email you a birthday card at the right time!