Toxic Waste Dump?
 The
U.S.
Centre for Disease Control tested the
blood and tissues of about 2500 people and
found 150 different toxic chemicals,
including PCBs, lead, and other carcinogens.
These toxins are only a minute portion of
the number of chemicals currently in use in
North America. Of the more than 75,000
chemicals, less than half have been fully
tested for their impact on our health and
the environment.
Things you can do to control your toxic
exposure include:
Health problems that have been associated
with toxic accumulation in the body include
wide variety of chronic and degenerative
diseases, including cancer, thyroid
dysfunction, neurological disorders, immune
system impairment, hormonal imbalances,
digestive disorders, and obesity.
According to Mae Burrows, the executive
director of LEAS (Labour Environmental
Alliance Society), manufacturers in Canada
do not have to label carcinogens on their
products. "We have no rights as consumers in
Canada--in this age of information--to know
what's in a product," she said. "There are
70,000 chemicals on the market that haven't
been tested for their effect on human
health. They are innocent till proven
guilty."
We don't know the full impact that these
chemicals may have on our bodies, but the
Canadian Cancer Society estimates that about
5% of cancers, or about 6400 cases each year
in Canada, can be linked directly to
environmental contaminants.
Thinking about having a baby? We are often
concerned with the health of the woman, but
issues with male fertility are found in
about half of couples trying to conceive.
One main suspect in the decline in male and
female fertility is a class of chemical
toxins called endocrine disrupting chemicals
(EDCs). These nasties can disrupt estrogens,
testosterone, and thyroid hormone functions.
Makes you think, doesn't it?!
Symptoms of toxicity do not need to be
severe to be important to address. Fatigue,
bloating, skin problems, bad breath,
headaches, joint pain, weight gain, and
allergies are all common symptoms that may
be caused by or aggravated by toxic
overload.
 Solution?
Regular detoxification.
Scary?
Doesn't need to be.
Chef Luisa Rios and I will be lecturing
about 6 Simple Steps to Spring
Detoxification and how you can even make it
enjoyable and delicious!
If you can make it to the lecture, you will
have the opportunity to learn and to ask
questions. If you can't make it, feel free
to
contact me for information about what you
can do this spring.
Lecture Info
When? Thursday May 12th, 7:30-8:30
Where?
Kinesiologists.ca, #101-2025 West Broadway
How? Sign up for attendance by
calling 604-783-2846 or emailing
office@activetcm.com.
Know
Someone Who's Afraid of Needles?
I've written two blogs about fear. The first
article I wrote specifically about how I
usually address people's fear of needles.
But then I thought that I needed to write a
"part 2". Something about fear in general
and another way to address it. One way that
I don't usually employ.
I wonder...what do you
think?
First article:
But I'm Afraid
Second article:
Planning for the Worst
RECIPE:
Your Very Own Signature Tea-Vinaigrette
by Chef Luisa Rios
 Around
90% of the mass-produced products you find
in the supermarket (and commercial salad
dressings are no exception) are made with
unnecessary wheat or gluten. In large or
excessive quantities, these substances can
toxify our bodies, leading to all sorts of
unpleasant (and often impolite) side
effects. One of the best ways to avoid these
over-used ingredients is to always read the
labels of whatever you’re buying, and try to
become familiar with all the obscure names
they go by.
Even better, avoid
them all together by making your own fresh,
healthy and tasty salad dressings and
vinaigrettes. It’s really easy, you can make
them ahead of time, and they’ll last for
several days. Your imagination is your best
ally when it comes to whisking up a vast
variety of delicious, fresh and clean salad
dressings.
A recipe is just a
guide. Feel free to get creative, and use
any of the things you have at hand. For
example, for an extra punch – why not trying
using tea leaves as part of your flavourful
signature vinaigrette?
Ingredients – Zesty
Tea-Infused Salad Dressing:
-
2 small shallots,
thinly sliced
-
2 pinches of fine
rock sea salt
-
4 tablespoons
freshly squeezed lemon juice (see Kitchen
Notebook below)
-
3/4 cup extra
virgin olive oil
-
2 heaped tsps of
tea leaves – about 1 teabag (I had Organic
African Mint a mix of green tea,
peppermint, cardamom, ginger, licorice
root, fennel clove and black pepper) OR if
try the new Active TeaCM tea that helps
support a detox!
-
1 tablespoon Agave
Nectar (stevia for a sharper taste or
honey for a milder one; no worries, raw
cane sugar will do)
Preparation, if you
like to whisk it!
Place sliced
shallots, lemon juice, salt and agave nectar
or honey in a medium sized, glass or
stainless steel mixing bowl. Do not use
plastic. Open the teabag and add to the
mixture. Drizzle oil into the bowl while
whisking constantly. Continue to add the
olive oil until dressing emulsifies (it will
thicken slightly).
Preparation, if you
like to shake it!
Place sliced
shallots, lemon juice, salt, agave nectar or
honey and tea flakes in a medium sized,
glass jar with a lid (e.g. a Mason jar). Add
the oil into the jar, close it tightly and
shake constantly until it thickens slightly
(about a minute or so).
Yield: About 1 cup
Kitchen Notebook
If you don’t have
lemon at home, infuse vinegar (my favourite
is cider vinegar) with tea leaves and use it
in your vinaigrette. Heat the vinegar, tea
leaves, a pinch of pepper and a pinch of
salt in a saucepan. Bring to a boil then
turn off the heat, cover and let it steep
for 8-10 minutes. Pour into a stainless
steel bowl and whisk in the oils. Set aside
for 1 hour or store until ready to use.
www.cookingjourneys.ca
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