Why we need our SLEEP!

By Laurel Sterling Prisco, MA, RD, CN

The National Institutes of Health report that 50 to70 million Americans are affected by some kind of sleep disorder. If an individual does not get enough “quality” sleep through the night, it can significantly affect their health in several ways. Sleep disorders have been linked to many chronic diseases such as: hypertension, heart disease, stroke, depression, diabetes, and more.

Sleep is such an important time for the body and mind to rest and repair from daily tasks. When we are able to sleep well, we wake up feeling refreshed and alert for our day-to-day activities. How well we sleep has a major influence on our overall quality of life. It affects how we look, feel, and perform throughout the day.

There are the obvious tips we have all heard before to achieve better sleep such as: try a warm bath one hour before bed, keep the room as cool and as dark as possible, wind down before retiring (no TV or computer one hour before), go to bed earlier and rise earlier, no caffeine or sugar close to bed, have “white noise” such as a fan to drown out little sounds. So what happens if we try these and they do not work? Where does one go from here?

Can't Sleep

The National Institutes of Health report that 50 to70 million Americans are affected by some kind of sleep disorder.

Magnesium is one of the first products we look to for assisting with sleep because magnesium regulates more than 325 enzymes in the body. Sleep regulating melatonin production is disturbed without sufficient magnesium. The “feel good” hormone serotonin’s production depends on magnesium as well. Magnesium also regulates the way muscles function, and helps normalize adrenal stress hormones. We usually recommend a well-absorbed magnesium such as magnesium citrate or glycinate. Start with 300 mg near bedtime, and then add in another 300 mg during the day if bowels can tolerate (magnesium of any kind relaxes all smooth muscles).

Melatonin is a natural hormone that our bodies produce. This hormone is not for everyone to try for resolving sleep issues. It has been found that our melatonin production decreases to about half by age 40. By age 60, we do not have much left at all. I have seen where melatonin helps certain clients that are 40 and older. This is not typically something we use for children because they tend not to have low melatonin levels. Hormones are tricky and need to be treated carefully. If you add in too much of one hormone, it can throw off the production of others and the body’s overall production of them as well. Start with 1 mg and see if you need more from there. Doses range from 1mg-3mg and higher.

If stress is a culprit of sleep deficiency, then GABA Calm is a great product I usually recommend. This along with the magnesium is a product I utilize myself. GABA (gamma-aminobutyric acid) is an amino acid derivative and a key inhibitory neurotransmitter. It has an inhibitory effect on the firing of neurons and supports a calm mood. If you are one who tends to stress about the day, then this will help calm those over-firings down so the brain can wind down to sleep. **CAUTION- GABA Calm contains l-tyrosine which is not to be used with MAO inhibitor drugs.

There are several homeopathic formulas that can also help with sleep problems. Try Hyland’s Calms Forte, Newton’s Insomnia, or Bach’s Rescue Sleep liquid melts.

Teas like Sleepy Time tea, chamomile, and lavender can help one relax before bed as well.

There are many other sleep formulas out there too. Some use valerian root which has had numerous human clinical trials conducted on it. Many have shown positive results to support a normal restful night sleep. Others may have lemon balm or hops added. Whatever product you select, you should first look at the root cause of the sleep issue and then address accordingly. If you are on any medications, you will need to speak to a healthcare practitioner before trying some of these supplements mentioned because of potential drug interactions.

Keys to Heart Health

By Carol Blair BS, DiHom, CNC

In 2007, when Stephen Sinatra, MD, a board-certified cardiologist, visited Syracuse for Natur-Tyme’s annual event, I had the pleasure of having dinner with him and his lovely wife.  I learned a lot about cardiovascular disease from him and I would like to share some of that with you today.

Keys to Heart Health

He has some interesting and non-allopathic views regarding health and disease.  He believes that all disease is caused by these things:

  • Nutrient depletions–with the biggest depletions being caused by prescription drugs. That is quite an admission from a board-certified cardiologist!
  • Environmental pollution with pesticide exposure leading the way
  • Emotional toxicity–uncontrolled anger and being unable to forgive
  • Inflammation

Further, be believes that cholesterol is not the most important factor in heart disease.  High homocysteine and C-Reactive Protein are more indicative of heart disease, and reducing these reduces inflammation.

To reverse plaque, Dr. Sinatra recommends:

  • Consuming high antioxidant foods like pomegranate, avocados, blueberries, asparagus, cabbage family foods, ginger, and green tea and supplemental antioxidants such as vitamin E.  He also recommends fish oil, garlic, nattokinase, and to keep calcium off the arteries, vitamin K. Be sure to check with your doctor as some of these recommendations might interfere with blood-thinning drugs.
  • CoQ10–-the body cannot survive without CoQ10 and as we age we make less of it.  It is very depleted by statin drugs and many blood pressure drugs.
  • Fish oil is a given as it reduces pro-inflammatory chemical messengers, helps reduce triglycerides, and promotes healthy blood sugar levels.
  • To improve mitochondrial function, Dr. Sinatra recommends D-Ribose.  This is a naturally-occurring carbohydrate that improves heart function, provides energy for the cells, and increases muscle strength.  If you are fatigued or have had a heart attack, this is vital and you will feel a difference when you add it into your supplement regimen.
  • Magnesium is one of the most deficient minerals in our country.  It is extremely important for muscles and the heart is a muscle!
  • L-Carnitine plays a critical role in increasing ATP (energy production) and supports fat metabolism; it is responsible for transporting fatty acids into the cells where energy is produced. It also improves triglycerides and liver function.

Work with your doctor to try some of these things, and you will actually FEEL the difference within a month.  I will be happy to work with you if you need additional help.

Protect your heart–it’s the only one you have!

Make Over Success: Patricia

By Yu-Lee Izyk

Did you know that we can give you an all-natural makeover at Natur-Tyme using Jane Iredale mineral cosmetics? Check out Patricia’s new look!

Because she loves to go in the sun, I used Latte Pure Pressed Base for that beautiful deep color and SPF-20 protection. Patricia’s skin was “beaming” after I applied the Sunbeam Bronzer. She was amazed that I used it as her eye shadow too! To bring out the green in Patricia’s beautiful hazel eyes, I used the Pinot Noir Liquid Eyeliner. To finish her amazing look, I used Fascination Lip Stain for an all-day pucker!

Make Over Success: Lorraine

By Yu-Lee Izyk

Did you know that we can give you an all-natural makeover at Natur-Tyme using Jane Iredale mineral cosmetics? Check out Lorraine’s new look!

I had to create a sweet look for such a sweet lady. To give Lorraine a youthful glow, I applied the “rosy” color on her cheeks from the Go Blue Eye Steppes and I used the rest of the colors in the pallet to give her eyes some pop!  I used PureBrow Gel so that her brows would look nice with her beautiful new hair color! Finishing her look with a super-glam lip look, I used Mimosa Pure Gloss. Beautiful!

Make Over Success: Samantha

By Yu-Lee Izyk

Did you know that we can give you an all-natural makeover at Natur-Tyme using Jane Iredale mineral cosmetics? Check out Samantha’s new look!

Samantha is a very busy mommy, so her new look needed to be simple and fresh. She has such beautiful eyes so I did a subtle smoky look using Supernova Shadow and a Black/Grey Pencil Liner. I created this look using a smudge brush–perfect every time. Because Samantha’s eyes were so dramatic, I applied a very nude lip color called Mania. This lip stain will last for hours and give her just the right touch of color!

 

Strategies for Lifestyle Change in the New Year

By Wendy Meyerson

Don’t miss this FREE event, Wednesday January 11th!!!

How are you doing on your New Year’s resolutions? Are you trying to eat healthier? Are you trying to establish a regular exercise routine? Are you trying to become more organized? Are you trying to get a better handle on the “s” word—stress? Or are you not even sure where to begin in creating goals for this New Year?

Find inspiration at our event at Drumlins Country Club: Strategies for Lifestyle Changes in the New Year. This wonderful event takes place this Wednesday January 11th from 6:00 PM-9:30 PM. This event is FREE, but you must preregister in advance by calling Natur-Tyme at 315-488-6300 or emailing us at events@natur-tyme.com.

Throughout the evening, visit the booths of many local practitioners who can help you with such goals as quitting smoking, reducing stress, losing weight, getting organized, and more!

Beginning at 7:00 PM, we have presenters who will be offering you many tips on achieving your New Year’s resolutions.

At 7:00 PM, Dr. Scott Treatman of Crouse Hospital will explain how mindfulness and meditation can be powerful tools in easing stress.

At 7:30 PM, Natur-Tyme’s Registered Dietician Laurel Sterling Prisco will discuss how to easily incorporate healthy food and supporting lifestyle habits into your everyday life.

At 8:00 PM, personal trainer Randy Sabourin, owner of Personal Fitness, will help you gain insight on how to maintain motivation and hold yourself accountable with your fitness regimen.

At 8:30 PM, Lisa DeVeau, owner of Completely Organized, Inc., will give you tips on how to de-clutter so that you can be more productive and think more clearly.

At 9:00 PM, social worker Linda M. Sugar of Bright Path Counseling, will help you overcome barriers to success and expand on activities you currently enjoy.

But wait, there’s more to get excited about…you can also update your look for the New Year with Natur-Tyme’s Licensed Cosmetologists Yu-Lee Izyk and Ginnie O’Brien at Natur-Tyme’s Health and Beauty booth!

We hope to see you there!

Orange-Fennel Salad as a Lunch or as a Dinner Side Dish

By Carol Blair, BD, DiHom, CNC

After heavy holiday meals, you may be craving something light! Here’s a delicious option!

This may be used for any meal.  I often eat it for lunch but it is also great for a brunch.  Because it is basically raw, it is easy to digest.  Fennel is good for digestion and it has good nutrition value containing B vitamins, calcium, vitamin C, antioxidants, and carotenoids. It also has anti-inflammatory compounds. Pecans contain more than 19 vitamins and minerals and are especially rich in one form of vitamin E called gamma-tocopherols. One study showed that after eating pecans, gamma-tocopherol levels in the body doubled and unhealthy oxidation of LDL (bad) cholesterol in the blood decreased by as much as 33 percent.

Orange-Fennel Salad

Spring lettuce or romaine

1 small fennel bulb, slivered

Fennel green tops, chopped, as desired

2-3 oranges, peeled and sectioned

½ cup raw pecans

Handful of dried cranberries

Balsamic vinegar

Save out a few sections of the oranges and squeeze the juice out of them.  Toss the slivered fennel with the remaining oranges, fennel tops, and the juice (a little olive oil may also be used, if desired).   Place on a bed of lettuce. Top with the raw pecans and the cranberries.  Drizzle with balsamic vinegar.  Delicious!

Healthy Pumpkin Pie Recipe

By Laurel Sterling Prisco, MA, RD

Are you reminiscing over the pumpkin pie you had over Thanksgiving? Guess what? You can make a rendition that is healthy and delicious! This is a recipe you have to try and perhaps serve at a holiday gathering!

The recipe is from The Peaceful Palate by Jennifer Raymond.

Pumpkin Pie

1-1/2 cups soymilk
3 Tablespoons agar
1-1/2 cups cooked pumpkin
1/2 cup raw sugar — or other sweetener
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 tsp ground ginger
1/8 teaspoon ground cloves

9” pie shell

Preheat oven to 375 degrees.

Combine agar and soymilk in a saucepan. Allow them to stand for 5 minutes. Bring them to a simmer over medium heat and cook for 2 minutes, stirring constantly. Stir in the remaining ingredients and mix well. Pour into an unbaked 9″ pie shell. Bake at 375 degrees for 45 minutes. Cool before cutting.

Brussels Sprouts for the Holidays!

By Carol Blair, BS, DiHom, CNC

Brussel Sprouts, along with other cabbage-family foods, are high in detoxifying compounds such as sulforaphane.  These foods help reduce the risk of cancer and assist in the upregulation of phase II detoxification pathways.  This process helps to rid the body of toxic substances including harmful estrogens.

Here is a delicious way to add some of these compounds to a holiday meal. Slicing them and adding a little onion and garlic makes them less strong so the kids will eat them too.

Brussel Sprouts

Brussel Sprouts, sliced

Onion and garlic, chopped

Small amount of olive or coconut oil

Himalaya or sea salt and pepper as desired

Slice the Brussel sprouts and sauté them with garlic and onion in a small amount of olive or coconut oil.  Season with Himalaya or sea salt and pepper as desired. Cook until tender.  Serve hot.

 

VEGETARIAN “STUFFING” for Thanksgiving

By Laurel Sterling Prisco, MA, RD

Thanksgiving will be here in less than a week! Looking for a healthy stuffing recipe? Will you have vegetarian guests? Here are two recipes for you!

This recipe is an adaptation of a vegetarian stuffing recipe that appears in The Vegan Handbook in an article by Susan Stafursky.

Recipe # 1: Vegetarian “Stuffing”
(Serves 8-10)

For variety, you can add raisins, substitute nuts for chestnuts, or use different vegetables.

1 onion, chopped
2 stalks celery, sliced
1/2 pound mushrooms, sliced
1/4 cup vegetable broth
2 cups water
2 10-ounce bags of Arrowhead Mills Stuffing
1 cup cooked brown rice
1 cup roasted chestnuts, chopped

Sauté onion, celery, and mushrooms in broth until tender. Add water and bring to a boil. Turn off heat.

Preheat oven to 400 degrees.

In a large bowl, combine the Stuffing, cooked brown rice, and roasted chestnuts.

Combine both mixtures. Spread into a large, shallow, lightly oiled baking dish. Bake at 400 degrees for 35 minutes or until top and bottom are browned. Serve hot.

Recipe # 2: Winter Squash with Apricot Stuffing

This recipe is from Vegan Passover Recipes by Chef Nancy Berkoff, RD. The house will smell wonderful while you are baking this dish. Use a selection of winter squashes to create variations.

Vegetable oil spray
2 cups uncooked matzah farfel or 4 whole matzah, crumbled
1 cup chopped red onion
1/2 cup chopped celery (complete with leaves, if possible)
1 garlic clove, minced
1-1/2 cups vegetable stock
1/2 cup chopped dried apricots
1/2 cup chopped cashews (optional)
2 Tablespoons chopped fresh parsley
2 teaspoons ground black pepper
3 acorn, butternut, or small winter squash, cut in half and deseeded

Preheat oven to 375 degrees.

In a large pot, such as a Dutch oven, spray oil and allow to heat. Add farfel, onion, celery, and garlic and allow to sauté for 6 minutes, or until very soft. Add stock, apricots, and cashews (optional) and allow to simmer for 12 minutes, or until mixture is thickened. Stir in parsley and pepper.

Place squash, cut side down on a baking sheet or shallow casserole. Add water to cover 1 inch of the squash. Spray squash skin lightly with vegetable oil. Bake for 20 minutes, until halfway cooked (still fairly tough). (This can be done in a microwave also, cooking on HIGH for 10-12 minutes.)

Remove squash from oven, turn upright and allow to cool for 5 minutes. Fill each squash half with stuffing. Bake for 50 minutes or until squash is soft (easily pierced with a knife). Serve an entire half for an entree portion or one quarter for an appetizer portion.