Wellness360 Magazine September/October 2021 by Irving Publications, LLC

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Irving Publications, LLC reserves the right to edit and/or reject any advertising. Irving Publications, LLC is not responsible for the validity of any claims made by its advertisers. Nothing that appears in Wellness360 Magazine may be reproduced in any way, without written permission. Opinions expressed by Wellness360 Magazine writers are their own and do not necessarily reflect the publisher’s opinion. Wellness360 Magazine will consider all never before published outside editorial submissions. Irving Publications, LLC reserves the right to edit and/ or reject all outside editorial submissions and makes no guarantees regarding publication dates. The information found in Wellness360 Magazine does not constitute individualized medical advice. You must NOT rely on the information in this magazine as an alternative to medical advice from your doctor or other professional health care provider. If you have any specific questions about any medical matter you should consult your doctor or other professional health care provider. If you think you may be suffering from any medical condition you should seek immediate medical attention. You should never delay seeking medical advice, disregard medical advice, or discontinue medical treatment because of information in this publication. Wellness 360 Magazine assumes no responsibility for any circumstances arising out of the use, misuse, interpretation or application of any information supplied within the magazine. Always consult with your doctor for appropriate examinations, treatment, testing and care recommendations. Do not rely on information on in this magazine as a tool for self-diagnosis. You exercise your own judgment when using or purchasing any product highlighted in Wellness360 Magazine. Wellness 360 Magazine assumes no responsibility for errors or omissions in this publication or other documents that are referenced by or linked to this publication.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

SEPTEMBER/OCTOBER 2021

features

22 Beyond the Meat and Potatoes: Spice Up Your Diet With Exotic Foods

Add some flair to any dish by using these exotic vegetables, fruits and proteins.

34 Let's Talk Sandwiches Discover the origins of three classic sandwiches, learn little-known facts and see what local sandwiches everyone is raving about.

CONNECT WITH US /wellness360magazine ON THE COVER

For this food issue we decided to stack some serious facts about everyone's favorite lunchtime classic, the sandwich. Head to page 34 to find out more!

@wellness360mag @wellness360mag /wellness360mag WELLNESS360 | SEPTEMBER/OCTOBER 2021

SEPTEMBER/OCTOBER 2021

in every issue

HEALTH 14 Adaptogens:

Organic Stress Relief

ASK THE EXPERT

18 Too Much Drool? How

46 Ask the Sommelier

20 Cracking the Code on

Strange Food Reactions

52 The World's Most

in 75 Days

28 Stomaching the Truth: When

STYLE + GEAR 36 8 Amazing Amazon Finds For Your Next Meal Prep

36 Florida Fruit: The Antioxidant Powerhouse Grapefruit

40 Three Favorite Restaurant Recipes to Make at Home

LIFESTYLE 42 Feeling Green? How to

Prevent and Treat Motion Sickness So You Can Enjoy Your Next Trip

Expensive Foods

COMMUNITY 56 We Tried It!

Plant-Based Burgers

58 Calendar

54 SPOTLIGHT360: Meet Bert Gill Local chef and entrepreneur shares what it takes to succeed in the kitchen and in business, as well as how he gives back to the community.

PAGE 46 PHOTO BY TANYA CONSAUL PHOTOGRAPHY

NUTRITION

38 Eat Your Way to Immunity

WELLNESS360 | SEPTEMBER/OCTOBER 2021

One Woman's Story

26 Mental Toughness

A Guide to Isometric Exercises

48 Surviving Anorexia:

FINANCE

30 Hold it Right There!

MIND MATTERS

FITNESS

Will I be on the Winning End of the Food Fight?

Provoking Shows About Food

16 Are You Nuts? to Diagnose and Treat Hypersalivation

44 What to Watch: Thought

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Editor's Note

make it a healthy one The relationship that we have with food is a personal one. As adults, the majority of us can recognize a food pyramid, know that portion size matters and, unless we have been living under a rock, have come to terms with that fact that white sugar can be the devil when ingested in spoonfuls, even when disguised in our coffee. But yet, why is the relationship we have with it so complicated? Food is tricky, even described at times as a drug. We can abuse it to ease pain, finding comfort in foods that make us feel good on the inside, even for a split second. We can use it as a means of control, as we are the only ones that have control over what we feed ourselves. We become addicted to behaviors that are associated with food i.e., coffee runs, drive throughs and Friday night happy hours. Food fuels memories and is there during the good times and bad. And, even when we know it is for the best, breaking up with some of our favorites is just hard to do. To improve our relationship with food, it’s like any other relationship we have. We have to be an active participant, show up when it is important and be vigilant in positive and productive behaviors. Easier said than done, right? I know what you are thinking, as I am thinking the same thing. “Who has the time to build a relationship with food? I am just trying to get to work on time!” I know, I am right there with you friend. But, as the years are literally (yes, I said literally) ticking away, I realize that my relationship with food doesn’t have to be so complicated. It needs to be a priority in my life, and admittedly, my pants have gotten a bit snug.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

So, where do we begin to improve our relationship with food? Well, like any behavior change, we need to take baby steps. Change may not happen overnight and as I said before, it is a personal journey. Simple changes like packing my lunch, drinking water during the day, avoiding that late night ice cream buffet with my kids and skipping that extra glass of vino might be a good start. It’s not rocket science, but it is difficult to change patterns you have had for a while. Be kind to yourself and take it one day at a time. Introduce fun and exciting foods, try something new and even break out that air fryer that has been taking up counter space. Remember, your journey and food relationship is a personal one, just make it a healthy one!

Nicole Irving, Publisher, EIC

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Health

Adaptogens:

Organic Stress Relief BY AMANDA ROLAND

We all experience the burdens of everyday life. Stress, anxiety, burn-out, fatigue — they are all very real and no one is immune to their effects. However, some of these side effects of life can be managed thanks to the help of adaptogens.

Asian Ginseng

Adaptogens are herbs, roots and other organic materials that can help your body handle physical and mental stress. According to a Swedish Herbal Institute Research & Development study, compounds in these adaptogens can work to “induce increased attention and endurance in situations of decreased performance caused by fatigue and/or sensation of weakness” and “reduce stress-induced impairments and disorders related to the function of stress (neuro-endocrine and immune) systems.”

Goji Berries

Turmeric (Curcumin)

Holy Basil

There is a long list of adaptogens that you can try and a quick Google search can open your eyes to the wide world of adaptogens. Here are a few easy-to-find adaptogens that you can get online or at your local health food store.

Asian ginseng is a root that has been used in traditional Chinese medicine for hundreds of years, according to the National Centers for Complementary and Integrative Health (NCCIH). The root is commonly taken as an extract, but you can also ingest it by steaming the root or brewing it in hot water. It is considered one of the strongest adaptogens and when taken orally, Asian ginseng has been known to increase resistance to stress and increase general well-being. This supplement should be taken in the morning to avoid insomnia, a common side effect, and it is only recommended for short-term use.

These tiny berries can pack a punch. A study published in the Journal of Alternative and Complementary Medicine found that consistent consumption of goji berry juice “increases subjective feelings of general well-being, and improves neurologic/psychologic performance and gastrointestinal functions.” You can eat goji berries raw, drink pressed goji berry juice or find goji berry supplements (powders, capsules and extracts).

Curcumin is the chemical in turmeric that provides all the benefits. According to a food study published in the US National Library of Medicine, the curcumin in turmeric can be helpful in managing anxiety, along with other ailments such as inflammation, arthritis and muscle soreness. To take turmeric for health benefits, you can eat the root itself by grating it into other foods. Or you can buy turmeric powder or capsules to take as a supplement. Talk to your doctor for information on dosage.

Holy basil is a leafy plant that is native to South America, according to Healthline, an online health resource. All parts of the plant contribute to its adaptogenic properties, and you can reap its benefits by taking holy basil in capsule form or making tea from the leaves. A study published in the Indian Journal of Traditional Knowledge found that taking holy basil can help decrease feelings of anxiety, stress and depression.

*Consult your doctor before adding any adaptogens to your diet. 14

WELLNESS360 | SEPTEMBER/OCTOBER 2021

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Health

Are You Nuts? BY LINDSEY JOHNSON, MS, MCHES

Nuts are a common part of the American diet. As a snack, a salad topping or mixed into your favorite dessert, nuts are everywhere. What are the benefits of eating nuts and why are some people allergic?

HEALTH BENEFITS

Peanuts and tree nuts are actually different types of food. Peanuts are a legume like peas and beans while tree nuts are actually considered a nut. However, peanuts and tree nuts share similar taste and texture as well as similar health benefits. Nuts are full of nutrients, protein, antioxidants and are high in fiber. According to Healthline, regular consumption of nuts can assist in weight loss and weight maintenance, help lower cholesterol and triglycerides, assist in metabolic syndrome and diabetes control, reduce inflammation and reduce the risk of stroke and heart attack.

MORE IS NOT ALWAYS BETTER

Now that you know the many benefits of nuts, it is not an open invitation to sit with your spoon in the peanut butter jar! While nuts have amazing heart healthy benefits, they are also high in fat and calories. The American Heart Association recommends eating 1.5 ounces or one-quarter cup of unsalted nuts four times per week. This is approximately a handful of nuts or two tablespoons of nut butter.

Most common tree nuts: ALMONDS CASHEWS PISTACHIOS WALNUTS PECANS PINE NUTS HAZELNUTS MACADAMIA NUTS BRAZIL NUTS

WELLNESS360 | SEPTEMBER/OCTOBER 2021

NUT ALLERGIES

Some people are allergic to the proteins contained in nuts and their body attacks in a similar way it does to invasive germs. Because of their different nutrition profiles, those with allergies to peanuts may not necessarily have allergies to tree nuts and vice versa. The American College of Allergy, Asthma and Immunology (ACAAI) reports that

between 25-40% of individuals who are allergic to peanuts also react to at least one tree nut. Tree nut allergies may be isolated to a single nut but many allergists recommend avoiding all tree nuts. Most peanut and tree nut allergies last a lifetime. Peanut and tree nut allergies are among the most likely to cause anaphylaxis, which can lead to difficulty breathing, low pulse and death. Because nut allergies can be so severe, it is important for allergy sufferers to carefully monitor the foods and products they use. Most tree nut allergy sufferers can safely eat coconut and nutmeg, as neither of these are true nuts. Nuts may be hidden in food dishes as well as beauty products such as oils and lotions. Allergy sufferers must be careful to read all labels about product ingredients and potential crosscontamination. Many of those who suffer from allergies must keep an antihistamine such as Benadryl and an epinephrine shot such as an EpiPen with them at all times in case of accidental ingestion. Depending on your body’s tolerances, nuts can be your best friend or your worst enemy. Peanuts and tree nuts are a powerhouse of nutrition that can be consumed regularly in small amounts. Those with allergies must exercise caution to avoid nuts and nut products to minimize risk of reaction. you feel that you may have an allergy *toIf any nuts, please seek medical attention right away.

Symptoms of allergic reaction: ABDOMINAL PAIN, NAUSEA AND VOMITING DIARRHEA TIGHTNESS IN THROAT, DIFFICULTY SWALLOWING ITCHING OF THE EYES, THROAT, MOUTH OR OTHER AREA NASAL CONGESTION

SHORTNESS OF BREATH HIVES SWELLING DIZZINESS OR CONFUSION ANAPHYLAXIS, WHICH CAN CAUSE DIFFICULTY BREATHING AND SEND BODY INTO SHOCK

* If you experience any of these symptoms, seek immediate medical attention.

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Health

Too Much Drool?

How to Diagnose and Treat Hypersalivation BY TRACY WRIGHT

Have you ever woken up to a pile of drool on your pillow? While this is seemingly normal, producing excess amounts of saliva consistently can be a result of other underlying issues. Saliva helps to keep your mouth healthy by breaking down and washing away food, helping with taste buds and preventing cavities, according to Colgate. Drooling is normal in infants and toddlers but can be a cause for concern for adults. Hypersalivation (as it’s also called) is when “your salivary glands produce more saliva than usual,” says Healthline. It can be shortlived or more chronic. Typically, temporary hypersalivation can be caused by a variety of conditions like cavities, seasonal allergies, sinus infection, acid reflux, pregnancy, or as a side effect of some drugs. Once those conditions are treated or pass (like pregnancy), the hypersalivation will subside. However, hypersalivation can also be chronic, caused by a number of conditions such as misaligned teeth, stroke, an intellectual disability, or any number of conditions that affect muscle control

On average, a healthy person produces between 0.75 and 1.5 liters of saliva each day. - MEDICAL NEWS TODAY

WELLNESS360 | SEPTEMBER/OCTOBER 2021

like Parkinson’s disease, cerebral palsy and amyotrophic lateral sclerosis (ALS). Adverse side effects of hypersalivation can be coughing, gagging or aspirating fluid into your lungs, said Colgate. If you have symptoms of hypersalivation, visit your healthcare provider. They will most likely examine your mouth looking for symptoms of swelling, bleeding, odor or inflammation, reports Healthline. If the hypersalivation is due to a chronic condition, they can work with you to assess the severity of your symptoms to address treatment. If it is temporary, they may suggest home remedies or refer you to a dentist if they suspect a cavity as the culprit. According to Healthline, they may suggest more regular brushing which can help to dry the mouth as well as an alcohol-based mouthwash. There are also medications that can help to treat the condition. For more chronic cases, your doctor may recommend any number of interventions. These include speech therapy, oral devices, Botox injections which they will inject into your salivary glands, or in some cases, surgery on the glands. If the hypersalivation is caused by a misalignment of teeth, orthodontics may be another possible solution. Like any condition, it’s important for anyone who feels they suffer from hypersalivation to see their doctor for diagnosis and treatment. “Consult with your doctor so that together you can find a treatment plan that manages the excessive saliva and makes you feel comfortable and confident,” said Colgate.

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Health

Cracking the Code on Strange Food Reactions BY AMANDA ROLAND

Oh, cilantro — one of the world’s most controversial foods. Some love it, some hate it and some think it tastes like… soap! Do you experience strange reactions to foods that are kind of unexplainable? We are here to crack the code of some common — and strange — reactions to food.

S M E L LY U R I N E There are a few foods that commonly make some peoples’ pee smell. Two of the most common are asparagus and coffee! Asparagus causes a sulfur-like smell in some peoples’ urine, and this is because “our bodies convert the asparagusic acid it contains into sulfur-containing chemicals,” according to Healthline, an online health resource. Thus, making your pee smell super strange. Coffee on the other hand causes smelly pee simply because of an excess amount of coffee. “So, if someone drinks a lot of coffee, their urine may contain a high enough concentration of polyphenols and other coffee compounds” that will make the urine smell like coffee, according to Medical News Today. Drinking too much coffee can also lead to dehydration, leaving the urine to contain less water and be more concentrated. So, to avoid having smelly pee, eat or drink less of the foods that leave you smelly, and stay hydrated to avoid dehydration!

SOA PY CI L A NTRO

BI T T E R V E G G I E S Cruciferous veggies such as broccoli or Brussels sprouts taste extremely bitter to some people. Turns out, these types of veggies contain natural sulfur-based compounds that can cause this bitterness, according to EatRight.org. “When you eat Brussels sprouts and broccoli, these compounds bind to a bitter taste receptor,” according to the article. “Depending upon genetics, each of us responds differently to that message of bitterness. Those who like it may be detecting a less intense bitter flavor and odor.”

Cilantro is an acquired taste. The herb that is beloved by many as their favorite taco garnish actually tastes like soap to some people. Why? It’s all thanks to a specific gene that only some people have. People with this gene are able to identify the aldehydes in cilantro, aka organic materials that possess a distinct chemical structure, according to the Cleveland Clinic. These aldehydes come off as a soapy smell that affects the taste.

Also, heat can break down some of those bitter compounds, so try roasting these veggies in the oven with tasty seasonings to cut down on the bitter flavor!

“ R E D F LU S H ” A F T E R DRINKING ALCOHOL Some people get a very noticeable “flush” on their skin after drinking alcohol. Turns out, the “flush” is dependent on your ethnicity. Some populations have a deficiency in the enzyme that breaks down alcohol and “without enough of this enzyme, alcohol reaches toxic levels much earlier in your cells,” according to the Cleveland Clinic. After this happens, a red flush comes up on the skin. This can also happen to people who experience a skin condition called rosacea.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

The human body is a fascinating creature. Each of us is unique in chemical makeup and our physical reactions to food can vary just as much as our opinions on current events. The next time you experience one of these strange reactions, smile and know it’s your body’s unique way of interacting with that food.

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B E Y O N D T H E M E AT A N D P OTATO E S

SPICE UP YOUR DIET WITH BY TRACY WRIGHT

We’ve all spent more time in the kitchen these days, and now you may find yourself in a cooking rut. Adding exotic foods to your food repertoire may literally “spice” up your routine in the kitchen. There are a variety of fruits, vegetables and proteins you can add to liven up your menus.

VEGETABLES KOHLRABI The Spruce Eats, an online cooking site, reports that kohlrabi is referred to as a cabbage turnip and is in the same family as broccoli or cabbage. It can be eaten cooked or raw in salads or purées, said Bon Appetit. According to Delish, kohlrabi tastes a lot like cabbage heart. The Kitchn recommends using these vegetables in anything from noodles to slaws. It can be found at Whole Foods or farmers markets.

You may see this vegetable and think you’re looking at a little set of cacti. Bon Appetit claims the vegetable hailing from Italy tastes similar to cauliflower with a bit of nuttiness. Broccoli Romanesco can be roasted in the oven with a light coating of olive oil or grated to make rice. It can be found locally at Whole Foods.

Originally from the Mediterranean, salsify is a long and thin root vegetable that resembles a parsnip or carrot, said the Farmer’s Almanac. The vegetable has both a black and white variety which both taste different. Black salsify has a black skin with an oyster flavor while the white salsify has brown or tan skin and tastes more like artichoke hearts and asparagus, the Farmer’s Almanac reports. Salsify can replace root vegetables in many dishes like soups, stews or sautéed with greens, said Delish. OneGreenPlanet.org tells us it is truly a “superfood” because of its abundance of vitamin C, potassium, iron and calcium. You can find the canned version online or at Whole Foods. The raw variety can be found online at True Leaf Market.

SUNCHOKE This root vegetable is actually a type of sunflower. According to Cooking Light, sunchokes have a “sweet and nutty flavor said to be similar to artichokes.” It’s become more popular recently because it is very versatile as well as low in calories. They can be roasted or pan fried. They can also be eaten raw because they have a great crunch. You can find them in supermarkets and farmers markets.

JICAMA Jicama is a root vegetable with crunchy skin that has become more popular these days. According to Healthline, its flesh is “juicy and crunchy, with a slightly sweet and nutty flavor.” It can be eaten raw once it is peeled, but can also be cooked and made into items like baked jicama fries or jicama stir fry. Raw jicama can be inserted into salsa or slaw, said The Kitchn, an online cooking site. Most grocery stores or specialty markets will have jicama on hand.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

BOK CHOY Commonly found in Asian cuisine, bok choy is also known as Chinese cabbage. All of it is edible and found in stir fries, ramen, spring rolls and dumplings. It can be pan fried or grilled. Healthline says that it is a good source of vitamins C and K and also contains a good amount of fiber. It can be found at most supermarkets.

SWISS CHARD Swiss chard is a leafy green vegetable often associated with spinach but with a bitter taste. The Spruce Eats says that cooking it can lessen the bitterness and is used in soups, omelets and salads. Swiss chard is typically sautéed and can be paired with meat or fish. It has a huge amount of vitamins K and A and can be found at most supermarkets.

Tomatillos are green in color and frequently used in sauces in Mexican dishes, said Delish. Tomatillos have a tart taste and are most frequently used in salsas, like salsa verde. They can also be roasted in the oven or pan fried. Sauces with tomatillos can be paired with meat and fish or used in gazpacho. Organicfacts.net reports that the fruit has high levels of dietary fiber and is low in fat. You can find them at most supermarkets.

FRUITS

Known for its fun star shape, the starfruit has become very popular and can be eaten both ripe and unripe. Delish says that the unripe taste is tart while the ripe version is sweet and sour. The flesh is crunchy and juicy and the fruit can be eaten whole when ripe. The unripe version is usually used in cooking. Healthline reports that it is also a good source of vitamin C and fiber. It can be found in the aisles of most supermarkets.

CHERIMOYA Described as a very sweet fruit, cherimoyas are sometimes referred to as a “custard apple,” says the Farmer’s Almanac. It has been compared to other sweet fruits like peaches or bananas and its center flesh can be eaten with a spoon after removing the seeds. Once puréed, this fruit is good to enjoy as a smoothie or parfait, or even in a cobbler with some cinnamon, according to the Produce for Better Health Foundation. Healthline says the fruit is high in antioxidants and has a high level of vitamin C. You can find the fruit at Whole Foods.

KUMQUAT This fruit is unique because you can actually eat the entire fruit, skin and all, unlike many other citrus fruits, said Delish. Originally from China, kumquats are now grown in warm climates like Florida and California. It’s a small fruit about the size of the grape with a sweet skin and tart juicy flesh, said Healthline. They have a high level of fiber and vitamin C. You can find them at farmers markets or specialty grocery stores.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

JACKFRUIT Known as the largest fruit in the world, the jackfruit has the taste of a tart banana, said Delish. Once seeded, a ripe jackfruit can be eaten raw with desserts. What’s most interesting about the jackfruit is in its unripe state, it is extremely versatile as its texture can be compared to pulled pork so it’s often used as a substitute for meat by vegetarians and vegans, said The Spruce Eats. So, the unripe jackfruit can be used in recipes like curries, stir fries or salads. It's high in protein and fiber and filled with a lot of nutrients. It can be found in Whole Foods or Asian markets.

Once you peel off the red and bumpy skin, the inner part of the lychee is sweet with a floral scent, said The Spruce Eats. It is commonly used in fruit salads, smoothies, juices and desserts. They are grown in warmer climates and are high in antioxidants, vitamin C and potassium. If it’s cocktail hour, you may also enjoy a lychee martini or margarita! You can find them at many supermarkets or Asian grocery stores.

PROTEINS Bison is also a great substitute for beef as most bison roam free and have no hormones or antibiotics, said Muscleandstrength.com. Lower in saturated fat, bison is described as “slightly sweeter, richer and with more robust flavor.” Lower in calories and fat, bison are great sources of iron and zinc. Preparation of bison is almost identical to beef as it can be eaten in steaks or ground beef. Along with venison, bison can be purchased online.

While many Americans may be squeamish about eating the edible legs of this amphibian, frog legs are actually a very popular dish in French and Chinese cuisines. The taste is described as similar to white meat chicken or fish, according to The Spruce Eats. They are usually sold already skinned. In France, a very popular dish is called “cuisses de grenouilles à la Provençale,” which is where the legs are sautéed after being dredged in flour and combined with butter and garlic, said the Spruce Eats. They are a good source of omega-3 fats. Certain butchers will sell frog legs, and they are also sold online. 24 WELLNESS360 | SEPTEMBER/OCTOBER 2021

ALLIGATOR MEAT Alligator meat is lean and very popular in Southern states. According to the Florida Department of Agricultural and Consumer Services, it is low in fat and cholesterol and “is available in a variety of cuts, including tail meat fillets, ribs, nuggets and wings.” In fact, alligator tail is a popular menu item at many Florida restaurants. It can be used with any recipe calling for meat, including chicken or pork. Alligator meat is sold online.

VENISON With a tender texture, venison or deer meat is said to have a similar taste to beef. It is lower in fat than beef and does not have antibiotics or hormones. Since it is a very lean cut of meat, grilling is likely the best preparation, said The Spruce Eats. You can find venison at licensed game meat farms online. Locally, Ward’s Supermarket also offers a selection of wild game meat.

Fitness

Mental Toughness in 75 Days BY LINDSEY JOHNSON, MS, MCHES, CF-L1

The 75 Hard Challenge has taken over social media with friends posting progress pictures and sharing book recommendations. What is this challenge, what does it entail and is it right for me? The 75 Hard Challenge was created by Andy Frisella, an entrepreneur, podcast host and author. According to Frisella, this challenge is designed to increase mental toughness and change your life in 75 days. There are aspects of fitness, nutrition, hydration and personal development.

How many days did you complete?

What was the most powerful or lifechanging part of the experience?

Carey Hudson

I am currently on day 25, and will complete the challenge in September.

Learning how to better organize and plan my day.

Larry Freedman

I started the program twice, making it both times to about day 15. The physical toll of trying to complete 2 full 45 minute workouts eventually made me have to take a break. Once you’ve broken, it’s tough to restart.

For the first 5-10 days or so I felt energized to workout, but then I would start rationalizing easy workouts.

Chad French

I completed all 75 days.

The biggest thing I took from this challenge was reading at least 10 pages of a non-fiction book every day. I ended up reading over three books (on the 4th now), and the third book was over 430 pages. I learned so much during the 75 days. Two of the books were self-help books and I ended up applying them to my life.

after

before

The second most impactful thing was exercising outside for at least 45 minutes every day. Sun and fresh air are things we tend to not really think about and are so important. My mood was consistent throughout the challenge and I looked forward to getting outdoors every day, rain or shine.

Maria Esposito

I made it to Day 55! I cut my leg open and had to get staples about 40 days in. I did lots of upper body work and instead of running for 45 minutes, I would do an ab circuit instead. It was taxing to do only upper body and abs but I pushed through. My leg healed and then I got strep throat. I had a fever and my whole body hurt so I had to take a day off, which ends the program. I haven’t re-started because I’m trying to let myself breathe for a minute and give my body a rest from the pressure.

The most life changing part for me was the daily pictures. Since I had my son, I got back on track and then got pregnant again. I miscarried at 12 weeks and I’ve been really hard on myself about my body ever since. The daily pictures showed me that I was wrong about my opinions on my body and I was actually starting to kick some butt.

Corinna French

All 75. I started Monday, May 17, and finished on Friday, July 30. I don't think I would have been able to do it without Chad doing it with me. Staying committed and on the same page was key.

Living every hour of my day with intention. Knowing that I had a list of tasks to accomplish each day required me to really take control of my time. If I knew I had a work event in the evening, I would have to shift my schedule so that I could get my second workout in earlier in the day. I've never felt in complete control of my life like I did on 75 Hard. I also had substantial growth and insight from the non-fiction books I read.

before

after

WELLNESS360 | SEPTEMBER/OCTOBER 2021

PHOTOS COURTESY OF CHAD AND CORINNA FRENCH

Wellness360 Readers share their journey doing 75 Hard!

Fitness Every day, there are certain requirements that must be met: A healthy diet with zero cheat meals and no alcohol. Complete 2 workouts of 45 minutes each. One workout MUST be outdoors. Drink a gallon of water. Read 10+ pages of a non-fiction entrepreneurial or personal development book. Take a progress picture.

If you do not complete all activities for a given day, you start back at Day 1. This challenge requires a high level of commitment and focus. In order to be successful and to avoid overuse injuries, many participants choose to include yoga, stretching or gentle walks as one of their daily workouts. This challenge creates the opportunity for mental discipline and resilience while also improving physical habits.

While “before and after” photos show significant changes in body shape or weight, participants claim that the greatest change is internal. Interested in starting your own 75 Hard journey? Consult your provider for clearance before starting. Your health history, injuries or other factors may play a role in whether or not this challenge is for you.

What part(s) did you not like?

How did you stick to the schedule?

What did you learn about yourself?

Other thoughts

So far nothing!

Preparing the night before. Looking at my schedule and making sure to schedule my tasks.

So far I have learned that on most days I actually have more time than I thought.

If you are interested in self development, this is a great platform to explore that.

The invariance of the program. I think if there was a built-in pass day once a week I could have made it longer.

I’m a very early riser, so getting in a 45 minute walk in the morning was easy, then I only had to work in a short workout in the evening.

I am an expert in rationalizing that 45 minutes of foam rolling and easy stretching can be a workout.

I’ll probably give it another chance. Would definitely help to have a partner (even remotely) to motivate me on those sore days.

Taking a picture every day didn't make a lot of sense to me. I understand using pictures is a good way of telling progress but every single day? It should just be a weekly thing or not a thing at all.

I typically worked out once before noon and then once in the late afternoon or early evening. Everything else just came naturally, and I made sure to check off my list before going to sleep.

I learned that I could stick to a rigorous diet and lifestyle for as long as I want when an end goal is a motivating factor. I did this for 75 days, but I could have gone much longer. I also discovered I really enjoy reading books. I've been an Audible person for years but there's something different about taking time out, turning off the TV and phone and jumping into a good book, especially self-help. Challenges like these are so much better when you are doing it with another person. I don't think I could have done it alone. Too many temptations in life like alcohol, junk food and laziness.

My goal was to lose 20 lbs and I ended up losing 21 lbs in total.

There really wasn’t anything I didn’t like about it. It was a really great confidence boost to know I was checking off all the boxes. Makes you feel like you’re accomplishing something everyday, which is a huge mental health bump for me.

I just made it work. Being a mom, I have to be on a schedule 24/7. So I just had to wake up earlier, move things around and get it done when I could.

I learned that I’m too hard on myself. I am fully capable of doing these things and I do them well, I think. But all workouts don’t need to be ridiculously hard to be effective. I don’t need to kill my body to push my limits.

My least favorite part was denying my body rest days. I've always been taught to listen to your body. During 75 Hard, I couldn't listen to the aches and pains of my body; I had to keep going. To balance the high physical demand, I incorporated yoga and active stretching into most of my weeks as a second daily workout.

I was very strategic with my schedule. Balancing work, parenting duties, and life, if I didn't have a strategy, I wouldn't be successful with the challenge.

I learned that I'm actually a very disciplined person. I've always considered myself a "fly by the seat of my pants" individual but after setting my mind to accomplish a set of rules of 75 days, I realized that I love being intentional with every part of my day; rain or shine, early or late, busy or idle. I have also continued my low carb diet, a gallon of water a day, daily reading and increased exercise post-75 Hard. The only difference is taking rest days and not doing two-adays 7 days a week.

My typical day looked like this: 4:15 a.m. Wake Up + Progress Picture • 5:00 a.m. Workout #1 6:30 a.m. Read 10+ pages • 9:00 a.m. Work • 12:00 p.m. Lunch (low carb) • 4:00 p.m. Workout #2 • 6:00 p.m. Dinner (low carb) • 9:00 p.m. Bedtime Water allllll day long (sometimes not finishing my gallon until 9 p.m.)

Mental toughness has increased 20-fold. The physical benefit was icing on the cake. I lost 12 pounds and my body shape changed. I can definitely see myself doing this challenge again.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Fitness

Stomaching the Truth

TED TALKS THE HUMOROUS SIDE OF HEALTH

Ted Spiker (@ProfSpiker) is the chair of the University of Florida Department of Journalism, as well as a health and fitness writer. He is the author of DOWN SIZE, a book about the science and soul of weight loss and dieting.

When Will I Be on the Winning End of the Food Fight? BY TED SPIKER

At a recent gathering of friends and former colleagues, I caught up with some people I’ve seen only once or twice since the late ‘90s. Amidst the conversations, the reminiscing, the beer, the wings and an Oreo dirt concoction that made us want to slurp it up sans utensils, I reached for a half of a blonde brownie.

“Oh, Ted,” said one,“it’s good to see you still have your appetite.” IT. WAS. A. HALF. OF. A. BROWNIE. People looked over in a “what the” kind of way. We joked and laughed, and I think she realized that maybe it didn’t sound the way she meant it.

“I just mean that you always did enjoy your food.” THAT’S. NOT. ANY. BETTER. She went on to explain that we all had such fun times going out for work lunches, at which time another friend piped in and reminded me of the water-chestnuttrash incident, a story that sounds worse than it is.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

I felt badly that she felt badly because she wasn’t wrong. I mean, I think she may have been remembering how I loved the chili relleno stuffed with cheese and potatoes at our favorite Mexican joint. Or she may have been thinking about how I once did a story about my quest to conquer every restaurant famous for large portions (I was thwarted by a place that served more than a pound of pasta). Or she may have heard the tale about how I later ate 76 ounces of steak in a sitting for another, ahem, journalistic endeavor. Whatever the case, yes, I do still have my appetite — and an appreciation for all the foods, flavors and fun that comes with eating.

That, of course, comes with a side dish of sautéed struggle-bus. And it’s a constant fight between eating with my eyes and eating for the real prize — better health and less thigh-chafing. Right now, I’m on top — making salads (and my own dressing) for lunches, being smart about eating things that maybe I shouldn’t, and doing something I never do: DOGGIE. BAGS. In the end, I want it all: I want the delights of eating adventurously, and I want the benefits of eating healthy (I also know the two can be the same). One day, I’ll find the sweet spot, but I suspect I won’t find it buried in the Oreo dirt.

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Fitness

Hold it Right There! A Guide to Isometric Exercises BY LINDSEY JOHNSON, MS, MCHES, CF-L1 | ILLUSTRATIONS BY MEGAN SAPELAK

Hold it right there! Just a few more seconds! If you’ve ever heard a trainer say this, you know that holding that position just a few more seconds can feel like an eternity. Why do we hold in place? What are we gaining from this other than some sweat and cursing under the breath? Isometric exercises put tension on the muscles without lengthening or shortening the muscle the way other exercises do. These isometric holds can help maintain strength and build stability. Because they target only a small group of muscles at a time, they are not the most

effective option for building strength but help stabilize joints by building up muscles in that area. Isometric exercises can be part of a physical therapy rehabilitation routine after an injury. For example, a rotator cuff injury may benefit from isometric holds in the shoulder region to help build stability and improve range of motion. Those with arthritis may benefit from isometric exercises while they enhance stability around joints. This can help alleviate pain and allow the person to later advance to other exercises.

Isometric exercises are a great addition to a comprehensive workout routine. They are also good options for those with physical injuries or medical conditions that require low-impact activities. For the average athlete, isometric holds can be included daily as a supplement to a routine that involves high intensity cardiovascular training as well as strength training that targets larger muscle groups. Take special care to keep proper form to avoid injury. Consult your physician for any major changes to your exercise routine, particularly if you have injuries or existing medical conditions.

EXAMPLES OF ISOMETRIC EXERCISES: WALL SIT

CALF RAISE HOLD Using a wall or object for balance if necessary, stand on your toes with calves flexed. Hold until failure.

LOW SQUAT

With chest up, sit into a deep squat, below parallel, with knees out. Keep your weight in your heels and hold until failure. PRO TIP Try this as a finisher after performing regular squat reps!

WELLNESS360 | SEPTEMBER/OCTOBER 2021

With your back against a wall, get into a seated position with knees at a 90 degree angle. Hold in this position until failure. Start aiming for a 30 second hold and work on increasing by 10 seconds at a time.

PLANK

With elbows directly under shoulders and body positioned in a straight line with a flat back and straight neck, brace the core and hold glutes tight. Hold until failure. Start aiming for a 30 second hold and work on increasing by 10 seconds at a time.

PULL-UP HOLD

Get into the top of a pull-up position, with chin over the bar. With shoulders and upper back engaged, hold this position until failure. If chin falls below the bar, end the repetition.

HOLLOW BODY HOLD

Lying flat on the floor, sit up into a V shape, engaging the core. Arms will be extended overhead and legs stretched out and lifted. The higher you bring the arms and legs, the more difficult the movement. Hold as long as possible, even if the core starts shaking.

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Americans eat approximately 300 million sandwiches daily, averaging one per person. From grilled cheese to gourmet, sandwiches are a staple of American cuisine. Here we explore our favorite local eats, classic recipes and fun facts!

Breakfast Sandwich - Afternoon Cuban Gator - Flaco’s Turkey Sandwich - Dave’s New York Deli Roast Beef Sandwich - The Leaning Pig Kansas City Roast Beef - SweetBerries Eatery and Frozen Custard The Pastrami Mami - Fehrenbacher’s Artisan Sausages Egg and Cheddar Sandwich - Afternoon BLT - Formaggio’s Bistro and Wine Bar Burger - Bev’s Burgers Cuban - Hogan’s 34

WELLNESS360 | SEPTEMBER/OCTOBER 2021

The largest sandwich on record was created by Wild Woody’s Chill and Grill in Roseville, Michigan in 2005. It weighed 5,440 pounds and contained 3,568 pounds of bread, 1,032 pounds of corned beef, 530 pounds of lettuce, 260 pounds of cheese and 150 pounds of mustard. This record-breaking sandwich was 17.5 inches thick and 12 feet long by 12 feet wide. That’s a lot of sandwich!

The first written record of the word “sandwich” was on November 24, 1762 by Edward Gibbons, an English author, scholar and historian.

The sandwich was named after John Montagu, the 4th Earl of Sandwich, in the 1700’s. He asked his servant to put meat between two slices of bread so he could eat on the go.

Donald Gorske, a Wisconsin resident, has eaten 32,340 McDonald’s Big Macs in his lifetime. He has been averaging two Big Macs per day since 1972.

November 3rd is National Sandwich Day.

The San Diego Jewish Academy set a record of making 868 sandwiches in 3 minutes to feed the homeless in their community.

The average American will have eaten approximately 1,500 peanut butter and jelly sandwiches by the time they graduate high school.

The Philly Cheesesteak originated in Philadelphia in the 1930’s by a man named Pat Olivieri, a hot dog vendor. Olivieri grilled some beef and put it on an Italian roll. A cab driver caught a whiff and ordered a steak sandwich and the Philly Cheesesteak was born! INGREDIENTS – Hoagie rolls – 3 tablespoons butter – 1/2 green bell pepper, sliced thin – 1/2 white onion, sliced thin – 3 mushrooms, sliced thin – 16 ounces boneless ribeye steaks, sliced thin – 1/4 tsp salt – 1/4 tsp pepper – 1-1/2 teaspoons worcestershire sauce – 3 slices white American or Provolone cheese or equivalent Cheez Whiz INSTRUCTIONS 1. Butter the insides of hoagie rolls with 1 tablespoon of butter and toast in a toaster oven. 2. Over medium heat, add 1 tablespoon of butter to a medium sauté pan. Once the butter is melted, add bell pepper, onions and mushrooms. Cook, stirring occasionally, until vegetables are lightly browned and onions are translucent. Remove from the pan and set aside. 3. Add salt and pepper to the ribeye. Melt 1 tablespoon of butter in the same sauté pan, then add ribeye to the pan and cook for 3-5 minutes, stirring occasionally. Add worcestershire sauce to the pan and stir to combine. 4. Reduce heat to low. Add veggies back to the pan and stir to combine. Place the cheese on top of the meat and vegetable mixture and allow it to melt, about 1-2 minutes. 5. Spoon cheesesteak mixture into hoagie rolls and serve immediately.

The Reuben sandwich has competing origin stories. The most prevalent tale is that the sandwich was born in a hotel in Omaha in 1928 to feed some hungry poker players, one of them named Reuben. The competing story is that the sandwich was created at a Reuben’s Restaurant and Delicatessen in New York City in 1914 to feed actress Anna Selos, a colleague of Charlie Chaplin. INGREDIENTS – 4 slices rye bread – 2 tablespoons butter, slightly softened – 4 slices Swiss cheese – 1/2 pound thinly sliced corned beef – 1/2 cup sauerkraut, drained – 1/4 cup Russian or Thousand Island dressing INSTRUCTIONS 1. Butter one side of each bread slice. 2. Flip over bread and add dressing on the other side of each slice. 3. Top half of the bread with sauerkraut, corned beef and cheese mixture on the dressing side. 4. Assemble the slices into sandwiches with butter on the outside. 5. Over medium-low heat, cook each sandwich in a skillet approximately 2-3 minutes on each side or until the cheese is melted. 6. Remove from the pan and serve immediately.

The early beginnings of the Cuban sandwich began in the 1500’s by the Taino tribe in Cuba. In the 1800’s Cuban cigar makers moved to Key West and then migrated to Tampa. There is some dispute about whether the modern-day version has its roots in South Florida or the Tampa Bay area. The Tampa version of a Cuban also includes salami. INGREDIENTS – 1 loaf Cuban bread (can also use French or Italian) – Small Dill pickle slices – 2 slices Swiss cheese – 2 ounces yellow mustard – 8-10 thinly sliced pieces of ham – 3-4 slices roasted pork, tenderloin or other – 4 tablespoons butter INSTRUCTIONS 1. Cut the bread into slices to make two sandwiches. Butter the top and bottom sides of the bread. 2. On the inside of the bread, spread mustard on the top. 3. Next, layer a few small pickle slices on top of the mustard. 4. Add a slice of cheese on top of the pickles. 5. On the bottom half of the bread, add the ham and the pork. 6. Close the sandwich and prepare for grilling. 7. Using a sandwich maker, panini press or waffle maker, place the sandwich inside, making sure it is being slightly smashed. Cook until the top slice of bread starts to brown and the cheese is melted, approximately 5 minutes. 8. Remove from the press and serve immediately.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Nutrition

Florida Fruit:

The Antioxidant Powerhouse Grapefruit BY LINDSEY JOHNSON, MS, MCHES

Grapefruit is a native Florida fruit full of health benefits. Grapefruit season kicks off as the weather turns cooler, usually around November, with peak sweetness from January through May. According to Medical News Today, grapefruit is packed with many nutrients, most commonly known for vitamins A and C. Besides these vitamins, grapefruit contains several other antioxidants including lycopene, beta carotene, lutein and zeaxanthin. High in fiber and water, grapefruit aids digestion by helping prevent constipation. Grapefruit has been associated with reducing the risk of Type 2 diabetes, stroke, cancer and high blood pressure. Grapefruit may also have benefits in weight loss and weight maintenance, help protect skin from sun damage and aging and improve immune function. Yes, please! While grapefruit’s nutritional makeup makes it a strong disease-fighting food, grapefruit is not appropriate for everyone. Talk to your doctor before consuming grapefruit if you take certain medications such as calcium channel blockers, statins and some psychiatric medications. Those with kidney infections or chronic kidney conditions should also steer clear as the high potassium level of grapefruit can be detrimental. Due to high acid content, those suffering from gastroesophageal reflux disease, also known as GERD, may experience increased heartburn or regurgitation. While vitamin C assists in collagen production making skin look vibrant and clear, consuming excessive amounts of citrus has been associated with the possibility of increased risk of malignant melanoma. For many people, grapefruit is a wonderful addition to a well-rounded diet. As with any food, if grapefruit is safe for you to eat, consume in moderation.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

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Nutrition

Eat Your Way to Immunity BY AMANDA ROLAND

Our immune systems have received a lot of attention in the last year and a half. Of course, we have always known that our bodies’ immune systems are important — they protect us from everyday illnesses and help our bodies stay healthy! But with the severity of the COVID-19 pandemic that has shaken the world, we have focused on the quality of our immune systems more than ever. So, how do you strengthen your immune system to help you fight off sickness? Well, I hope you’re hungry! There are many foods that can help bolster your immune system and the good news is that you may already have them in your kitchen. Eating immune-boosting foods doesn’t have to break the bank either. By adding the following foods to your well-balanced diet, you are giving your body a positive start to staying healthy during a pandemic and beyond!

Immune-Boosting Foods CITRUS

Citrus fruits are packed with vitamin C, a superstar when it comes to immune system support. Our bodies do not produce this vitamin naturally, meaning we have to acquire it from the foods that we eat. Lemons, oranges and grapefruits are just a few of your options. Any citrus juices will work too, especially when they are labeled as 100% fruit juice. SIDE NOTE: Vitamin C supplements are also available, but eating whole foods with vitamin C in them gives you the extra benefit of fiber and other vitamins and minerals.

BROCCOLI

Typically when we think of broccoli, we don’t think of it as an immune booster. But, funny enough, a serving of broccoli contains more vitamin C than an orange. Plus, it doesn’t contain as much sugar as a serving of citrus.

PUMPKIN SEEDS

Pumpkin seeds are a great immune-boosting ingredient to add to your diet — just in time for fall! They are packed with many vitamins and minerals, including zinc and vitamin E, more immune-support superstars. The zinc found in these seeds can also help with skin health and vision, according to Health.com.

GINGER

Ginger has been used medicinally for centuries for a variety of conditions. One main use is to prevent and soothe symptoms of a cold. A study published in the National Library of Medicine notes that fresh ginger has antiviral properties that can potentially protect you from viruses and harmful bacteria. You can ingest fresh ginger by making ginger tea or adding it to various dishes at home!

KEFIR

This ingredient is fairly new to the scene in modern supermarkets, but it’s actually been around for centuries, originating in modern-day Turkey. It is a type of fermented yogurt with a thin consistency, and it is packed with more than 60 strains of bacteria and yeasts, aka probiotics, according to Healthline, an online health resource. Probiotics help maintain our bodies’ microbiome and gut health. “Scientists are finding that the microbiome plays a key role in immune function,” according to the Harvard T.H. Chan School of Public Health. “The gut is a major site of immune activity and the production of antimicrobial proteins.” Eating probiotic foods along with a diet packed with fruits and veggies can help maintain a healthy microbiome and immune system! *Always consult your doctor before making any serious dietary changes.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

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Nutrition

Three Favorite Restaurant Recipes to Make at Home BY LINDSEY JOHNSON, MS, MCHES

It’s fun to go out to dinner and enjoy a dining experience but sometimes you want the taste of your favorite restaurant in the comfort of your home. Save money and make these recipes while lounging in your pajamas!

OLIVE GARDEN’S ZUPPA TOSCANA

PANERA BREAD’S CHEESY BROCCOLI SOUP

CALIFORNIA PIZZA KITCHEN’S BARBECUE CHICKEN PIZZA

Ingredients:

3/4 pound bulk mild Italian sausage 3 slices bacon, cut into small pieces 3/4 teaspoon crushed red pepper flakes 1 medium onion, diced 1 tablespoon minced garlic 5 yellow potatoes, thinly sliced 1/4 cup fresh spinach 1 cup heavy cream 5 (13.75 ounce) cans chicken broth Directions:

Cook the Italian sausage and red pepper flakes in a Dutch oven over mediumhigh heat until crumbly and browned, approximately 10 to 15 minutes. Drain and set aside. In the same Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 3-5 minutes. Pour the chicken broth into the pan with the bacon and onion mixture. Over high heat, bring to a boil. Add the potatoes, and boil until tender, about 15-20 minutes. Reduce heat to medium and stir in the heavy cream and the cooked sausage; heat through. Stir in the spinach just before serving.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

1/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon pepper 1/4 cup cornstarch 1/2 cup butter, cubed 1/4 cup chopped onion 2 garlic cloves, minced 3 cups fresh broccoli florets 1 large carrot, finely chopped 3 cups chicken stock 2 1/4 cups half-and-half cream 1-2 bay leaves 1/4 cup water 2 cups sharp shredded cheddar cheese Directions:

In a large pot, heat butter over medium heat. Next, sauté onion and garlic until tender and opaque, about 5-6 minutes. Stir in broccoli, carrot, chicken stock, half and half, salt, pepper, nutmeg and bay leaves. Bring the entire mixture to a boil. Reduce heat and simmer uncovered until vegetables are tender, approximately 12-15 minutes. Mix cornstarch and water in a small bowl until smooth, then stir into soup. Bring to a boil, stirring occasionally until soup is thickened, approximately 1-2 minutes. Remove bay leaves, then stir in all the cheese until melted. Serve immediately. Top with shredded cheese, fried onions or green onions if desired.

3 small boneless skinless chicken breasts 1/2 teaspoon pepper 1/2 teaspoon salt 1 cup sweet barbecue sauce, divided 1 tube (13.8 ounces) refrigerated pizza crust 3 teaspoons olive oil 2 cups shredded Gouda cheese 1/2 cup shredded mozzarella 1 small red onion, thinly sliced 1/4 cup minced fresh cilantro Directions:

Coat chicken with salt and pepper. Grill chicken over medium heat until cooked through, approximately 5-7 minutes per side. Baste frequently with 1/2 cup sweet barbecue sauce during the last few minutes. Remove from the grill and cool slightly, then cut into small pieces. Cut dough in half. On a well-greased large sheet of heavy-duty aluminum foil, press each portion of dough into a rectangle shape and lightly brush with olive oil. Invert dough onto grill rack and remove foil. Grill over medium heat until the pizza bottom is lightly browned, approximately 1-2 minutes. Remove from the grill. Spread grilled sides of dough with the remaining barbecue sauce. Top with cheese, chicken and onion. Grill until the bottom is lightly browned and cheese is melted, approximately 2-3 minutes. Top with cilantro.

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Lifestyle

Feeling Green?

How to Prevent and Treat Motion Sickness So You Can Enjoy Your Next Trip

BY LINDSEY JOHNSON, MS, MCHES

Seasick. Airsick. Carsick. You’ve heard them all. Is this a real thing or are they faking?

Motion sickness is what happens when the brain can’t process all the information coming from the various senses through the eyes, ears and body. Motion sickness can feel like queasiness, nausea, clamminess, sweating and vomiting. While the feeling of unease can last several hours, it typically resolves shortly after motion ceases. Any type of movement can cause motion sickness: riding in a car, on a boat, in a plane, even amusement rides, video games and movies.

How Can I Prevent Motion Sickness?

Motion sickness is common and can happen to anyone. While nearly onethird of people experience motion sickness at some point, there are certain people who may be more likely to suffer than others. Women and children ages 2-12, those with inner ear disorders, women taking hormonal birth control, menstrual periods, pregnancy, migraines, Parkinson’s Disease and those with a family history of motion sickness are most likely to experience the ill effects.

When traveling, there are certain things you can do to minimize the chances of feeling sick. Put the book down and look out the window towards the horizon or recline and close your eyes. Direct cool air vents to blow on you or get fresh air by rolling down the windows. Eat a bland diet while traveling to minimize stomach discomfort and consume plenty of water. Avoid alcohol and smoking during travel times. To prevent or help minimize symptoms, breathe in ginger, peppermint or lavender scents or suck on ginger or peppermint candies.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

If you are susceptible to motion sickness, there are a few tips and tricks to help prevent symptoms. Some antihistamines, typically used for allergy relief, may be effective in preventing motion sickness symptoms. However, the non-drowsy formulations will not work for this cause. Scopolamine patches can be applied behind the ears approximately four hours prior to travel and will last up to three days. Wearing acupressure bands is a drug-free option to prevent motion sickness.

Take a Seat!

There are also certain spots to sit that will also help reduce the likelihood of getting sick. CAR Sit in the front seat. BUS Choose a window seat. PLANE Sit in the section over the wing. BOAT Sit in the middle of the boat on the upper deck. CRUISE SHIP Pick a cabin towards the front or the middle of the ship and on one of the lower levels. TRAIN Choose a forward-facing window seat.

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Lifestyle

What to Watch:

Thought Provoking Shows about Food BY LINDSEY JOHNSON, MS, MCHES

Love to eat? Curious about where your food comes from? Want to know more about food preparation, different eating styles and more? We’ve got you covered. Take a break from reality TV to learn more about food and nutrition!

Food, Inc. Food, Inc. is an exposé on corporate farming and agribusiness in the United States. The film examines ways in which current agricultural production is neither economically nor environmentally sustainable. It also highlights the ways in which the government controls the food supply chain and how regulations could be contributing to the worsening health of the nation. Available on

Cowspiracy: The Sustainability Secret Filmmakers Kip Andersen and Keegan Kuhn take a look behind the scenes of the animal agriculture business and the impact it plays on the environment. They interview top environmentalists and discover that there may be a link between current agribusiness practices and environmental deterioration such as emission of greenhouse gases, rainforest destruction, species extinction and more. Available on

What the Health As a follow-up to the documentary titled “Cowspiracy: The Sustainability Secret,” filmmakers Kip Andersen and Keegan Kuhn propose that pharmaceutical companies, big business and government corruption are all working against the health of Americans and keeping us sick with their policies. Proponents of a plant-based diet, this film also analyzes possible detrimental effects of animal-based products. Available on

Salt Fat Acid Heat Chef Samin Nosrat travels the world exploring how four key elements (salt, fat, acid and heat) impact cooking and flavor. In the series, she prepares meals in different countries and dives into the history and culture of the food. Each episode takes her to a different country to explore one of the key elements. Available on

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Super Size Me Filmmaker Morgan Spurlock gives us an up close look at his 30-day adventure of eating only food from the McDonald’s menu, super sized if offered, for all three meals. During the 30 days, he not only changes his eating habits, he also adjusts his movement to that of a typical American (approximately 5,000 steps per day). In the end, the experiment was to show the effects of how an American lifestyle of eating only high-fat, highcholesterol food and minimal physical activity takes a toll on the body. Available on

Forks over Knives Forks over Knives examines the idea that plant-based diets can prevent or reverse many chronic diseases such as Type 2 diabetes and heart disease. Exploring the notion of food as medicine, Dr. T. Colin Campbell, a nutritional biochemist, and Dr. Caldwell Esselstyn, a surgeon, separately explore the positive effects of a whole food, plant-based diet as a solution to reduce chronic disease. Available on

The Game Changers Executive Producers James Cameron, Arnold Schwarzenegger, Jackie Chan, Lewis Hamilton, Novak Djokovic and Chris Paul explore the connection between protein and strength by comparing both meat and plant-based protein sources. Primarily focusing on athletes and how performance, endurance and overall health is impacted, this film seeks to demonstrate the benefits of a plant-based diet even with elite athletes. Available on

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Ask the Expert

Ask the Sommelier BY JUSTIN HALL

FULL NAME Justin Hall OCCUPATION Wine Director/Sommelier at Embers Wood Grill

What does a Sommelier actually do? How long have you been a Sommelier? What do you like best about it? A Sommelier is generally a wine steward at a restaurant. Responsibilities include: wine ordering/ purchasing for the restaurant, storage, updating wine lists, training staff on all areas of beverage service and wine service during hours of operation. I like that the world of wine is always evolving and there is always something new to learn. I have been a Certified Sommelier through the Court of Masters of America since 2015.

What is your favorite white wine? I get asked this question a lot and it's always hard to narrow it down to one wine. I normally respond with the next wine that is in my glass. LOL. Generally, I prefer white wines that are more crisp and refreshing in style. White wines from Loire Valley, France normally fit the bill with Sauvignon Blanc from the Sancerre region being one of my favorite go-to whites to drink.

What is your favorite red wine? Currently, I’m really enjoying Syrah from Northern Rhone, France. I’m a big fan of Pinot Noirs from Willamette Valley, Oregon and Burgundy, France as they can be very complex and are very versatile to pair with food.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Ask the Expert Is there anything to look for when buying wine without tasting it? (tips for buying good wine from the shelf)?

What are some MUST try wines that you can buy locally that you highly recommend? I recently added a couple Spanish red wines from Lopez de Heredia, ‘Vina Tondonia’ Reserva 2008 and ‘Cubillo Crianza’ 2012. Both are the Tempranillo grape and drink exceptionally well. They have been making classic wine for over 144 years! I also find a ton of value in Spanish reds in general and you can often find an affordable single vineyard tempranillo in local wine shops that will over deliver.

When tasting the wine before purchasing is NOT an option, I ask myself the following questions: – Is it a classical varietal and is it from a classic region? – Is the wine from a well-known producer with a history of producing great wines? – Is it a good vintage? Normally, if the answer is yes to at least one of these it's a good safe bet. If the answer is yes to all, you could have an exceptional bottle of wine on your hands!

How long can you leave red wine out after opening before it goes bad? Typically, the wine will drink the best the first couple days it is opened. Normally, 2-3 days tops. I recommend leaving it in the fridge after opening as it will help keep the wine longer.

What's the best way to seal a wine after opening? It's best to seal with the cork if still intact or if it's a stelvin closure, reseal with that. You can use a pump to suction out the air before resealing or use a device to pump argon gas to help preserve the wine longer.

What does it mean to aerate wine? Does it actually make a difference? There are multiple ways to aerate a wine such as an aerator device, a decanter, wine glasses that are shaped differently to help open up the wine as well. Allowing oxygen to enter wine allows the wine bouquet and aromas to open. When the wine is sealed in a bottle all of those flavors have been trapped inside the bottle, so allowing air contact will open up the wine. Older vintage red wines and high quality red wines will benefit from air the most.

Why do some wines go better with certain foods? Some wines go better with certain foods due to flavor and texture both in the food and wine interacting together. Oftentimes what grows together goes together so wines from a specific region will generally go well with its regional cuisine. Ideally, you don’t want the flavors in the wine to overpower the food and you don’t want the flavors in the food to overpower the wine.

Does it matter if you store wine on its side or standing up? For long term aging, it's best to lay the bottle of wine on its side to prevent the cork from drying out. If you store a wine for long term standing up, the cork will most likely dry out and will allow oxygen to enter the wine and cause the wine to become oxidized.

Do all wines get better with age? Or, do they actually go bad after a while, even when not opened? Not all wines benefit from age! Some wines are best consumed within the first few years of release. Higher quality wines often will benefit from aging. It depends a lot on the grape varietal and quality level of the wine.

I also think champagne and sparkling wine is often overlooked. Champagne and sparkling wines are a great starter wine before dinner and can be a refreshing alternative to drinking still wines. One champagne producer I really enjoy is Ruinart NonVintage Blanc de Blancs. It is champagne made 100 percent from Chardonnay grapes. For domestic sparkling wine, Schramsberg makes incredible sparkling wines made in the same methods used in champagne!

Is it bad to drink the last drop in a bottle? Or is there sediment at the end? Some red wines will have sediment. If a winemaker chooses to not filter the wine and/or also red wines with age will develop sediment. If there is noticeable sediment then I prefer to not drink to the last drop. The sediment isn't harmful to consume but it isn’t necessarily enjoyable to drink either!

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Mind Matters

SURVIVING ANOREXIA

ONE WOMAN'S STORY BY TRACY WRIGHT

hen Chelsea Kamody was 16 years old, her grandmother passed away, and it hit her very hard. She was extremely close to her grandmother and the grief left her with no appetite and a lot of mental anguish. A self-described “control freak,” soon Chelsea found herself becoming obsessed with the number on the scale. Her weight was quickly dropping and she wanted to keep it that way. She began excessively running for miles at a time, purposely restricting food and weighing herself frequently. Chelsea didn’t realize it at the time, but she had become one of approximately 20 million women who suffer from an eating disorder, according to the American Psychiatric Association. An additional 10 million men also have or have had an eating disorder. Many people think eating disorders consist of specific symptoms like binging and purging food or severe restriction of food, but eating disorders actually include a range of psychological conditions that usually begin with obsession with food, weight and physical condition.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

PHOTO BY TANYA CONSAUL PHOTOGRAPHY

Mind Matters

WHAT CAUSES EATING DISORDERS?

PHOTO COURTESY OF CHELSEA KAMODY

Genetics play a part, as do psychological and societal factors. Psychological conditions like “neuroticism, perfectionism and impulsivity” are risk factors to develop an eating disorder, said Healthline. In addition, societal and cultural images of thinness as an ideal for bodies, especially women, also influence people’s perception of their bodies. For men, it can be the fit and muscular ideal that may drive a disorder.

IN THE BEGINNING Chelsea’s obsession with her weight began in November after her grandmother’s death. In addition to excessively exercising, she was existing on very little food like celery. She shed a lot of weight very quickly, but her family and friends didn’t realize it fully until January, when Chelsea reported to volleyball practice. “Living in Cleveland, I had a lot of heavy clothes on during the winter, which hid my weight loss,” Chelsea said. “Once I was in my volleyball shirt and shorts, my parents were very alarmed by my appearance.” After practice, her dad took her to Subway for her once-favorite sandwich, a turkey and bacon sub. Chelsea was alarmed by the prospect of having to eat a whole sandwich. “I screamed and basically threw a tantrum in the middle of the restaurant.” After discovering Chelsea’s extreme weight loss, they got her into therapy. She saw many therapists, but it didn’t help. “I am a very stubborn person and I had no intention of changing my habits,” Chelsea said. “I knew what the doctors wanted to hear and I told them that.” Physically and mentally, she was not doing well. Her volleyball coach told her he would not let her play if she was not in better physical condition. So, Chelsea began to eat a little more and got herself back to a healthy weight. Even though she looked better on the outside, Chelsea knew that mentally she was not any better. She was still obsessively weighing herself and running excessively. Chelsea was suffering from anorexia nervosa, one of several types of eating disorders. Symptoms of anorexia include a severe restriction of food, being very underweight, having an obsession with maintaining a certain weight at any cost and a very distorted body image. Anorexics who exhibit the restrictive type of this disease go about maintaining a certain weight by withholding food and/or excessive exercise, said Healthline.

A TURN FOR THE WORSE After Chelsea went to college, her destructive habits continued and got worse. Although she was an excellent student and active with several college clubs, she was in no way healthy. Chelsea is 5’11” and weighed 80 pounds at the time. “My friends later told me how worried they were about me.” Chelsea’s daily schedule consisted of going to the YMCA at 3 a.m., exercising for three hours, and then taking the bus to the university fitness center to work out from 7 to 9 a.m. She would then go to class and return back to the fitness center for more exercise. Chelsea was hospitalized several times for failing organs like her heart and kidney. Although her parents, doctors and friends were worried about her, they could only do so much, as Chelsea was an adult. “I knew what I was doing was so bad. I wanted to change,” Chelsea said. “I would wake up every morning and say to myself ‘today is the day I will fix this.’ It’s like something was controlling my mind. I was miserable and hated how I looked and felt.” After Chelsea finished college, she got a teaching position in Virginia. While there, she was hospitalized once again with a failing liver and heart. This time it was a true death scare. The doctors told her if she didn’t change, she was likely not to survive. “I had lied to everyone but I couldn’t lie to my organs,” Chelsea said.

DANGEROUS SIDE EFFECTS Adverse effects of anorexia can include brittle bones and nails, infertility, organ failure or even worse, death. In fact, anorexia has the highest mortality rate of any other eating disorder, said the National Institute of Mental Health (NIMH). Other types of eating disorders include bulimia nervosa, where someone will binge a large amount of food and purge it by several methods including induced vomiting, diuretics, laxatives or enemas. Adverse effects can include swollen salivary glands, gastrointestinal problems and an electrolyte balance that can prompt a stroke or heart attack, NIMH reports.

Mind Matters

ROAD TO RECOVERY What pulled her out of her dire situation was her passion for physical fitness. Chelsea had always loved the pursuit of fitness so she set herself a goal of wanting to enter a fitness competition. This meant a lot of training but also a regimented nutritional routine. “Although I still had my obsessive behavior, now I had a singular goal to be healthy,” Chelsea said. “I began eating eight times a day and I could slowly feel myself coming back. I began gaining weight slowly but surely and began feeling better.”

“It takes a while to overcome those habits and thoughts. Although I was eating more healthily and had gained a good amount of weight and muscle, I could not veer from my dietary routine. Going a day without exercise seemed unimaginable, and the thought of eating out with friends or family was something I could not do,” Chelsea said. Since beginning training for fitness competitions five years ago, Chelsea has participated in professional bikini competitions, triathlons and Spartan challenges. Her attitude about food and exercise has improved as well. Now 30 years old and new to the Gainesville area, Chelsea says this past year is the first one she has felt totally healthy and whole. She is 100 pounds heavier now than she was at her lowest and has never felt better.

“I feel completely healthy and happy. What finally motivated me to change was my goal to compete and for the sake of my family,” Chelsea said. When asked how families and friends should deal with someone they suspect is suffering from an eating disorder, Chelsea says that there is nothing they can do unless the person admits they have a problem. “It’s like any other addiction or compulsion,” Chelsea said. “Nothing could have stopped me at the time. You can’t help someone who can’t help themselves.”

I feel completely healthy and happy. What finally motivated me to change was my goal to compete and for the sake of my family.

While setting fitness goals helped Chelsea recover from her eating disorder, there are other types of treatment that may be able to help those who are suffering. Mayo Clinic recommends working with a team of professionals that can help address the issues that may affect someone with an eating disorder. Working with a mental health professional can help address the underlying problems triggering the condition. A dietitian can help the patient with nutrition plans and a medical professional can address the physical ailments that may have arisen. Treatment for an eating disorder does not happen overnight and the underlying triggers or symptoms may linger for a long time. If an outpatient plan doesn’t seem to help symptoms, patients may consider an eating disorder treatment facility, said the Mayo Clinic. The most important thing is to develop a treatment plan working with medical professionals and with the support of family and friends.

If you or someone you love is suffering from an eating disorder, seek professional advice and treatment. The National Eating Disorders Association has resources and chat options available to get you started at nationaleatingdisorders.org.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

PHOTOS BY PCS PHOTOGRAPHY

Although she was feeling physically better, overcoming an eating disorder does not happen overnight. For the first couple of

years, Chelsea admits that she still obsessed a little about food and weight.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Finance

The World’s Most Expensive Foods BY LINDSEY JOHNSON, MS, MCHES

Caviar

Already known as a costly food, the most expensive caviar comes from Iran. These “black gold” eggs are called “Almas” and come from a rare albino Iranian Beluga sturgeon that swims in the less polluted Caspian Sea. The fish that produce these eggs are between 60-100 years old and 1 kilogram (approximately 2 pounds 3 ounces) of the caviar sells for approximately $34,500!

Sandwich

The most expensive sandwich on record is a grilled cheese from Serendipity 3 in New York City. That’s right, a grilled cheese is the most expensive sandwich! The “Quintessential Grilled Cheese” is served on bread made with Dom Perignon champagne and edible gold flakes. This sandwich is made with rare Caciocavallo Podolico cheese and white truffle butter. But wait, there’s more! This grilled cheese comes with a side of South African Lobster Tomato Bisque as a dipping sauce and a price tag of $214.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

When dining at a restaurant, we sometimes gripe about the prices on the menu and wonder if the food is really worth the cost. While eating local can sometimes feel costly, we scoured the world to find the most expensive foods that will truly make your jaw drop!

Soup

The Kai Mayfair restaurant in London boasts the most expensive soup. Titled “Buddha Jumps Over the Wall,” this protein-rich soup includes several meats such as chicken, pork, shark’s fin, dried scallops, huan ham and abalone mixed with ginseng, sea cucumber and Japanese flower mushroom. A bowl of this soup costs approximately $190.

Omelette

Scramble some eggs, throw in some veggies, that’s all there is to it! Not so fast. Norma’s Restaurant in New York offers the Zillion Dollar Lobster Frittata which includes a pound of lobster and 10 ounces of caviar mixed with eggs over a bed of fried potatoes for the bargain price of $1000. Not that hungry? Try the smaller version for only $100.

Ice Cream Sundae

Ready for some dessert to top off those pricey meals? How about another trip to Serendipity 3 in New York for the Frrrozen Haute Chocolate Sundae. Developed in partnership with luxury jeweler Euphoria New York and selling for $25,000, this sundae includes a blend of 28 different cocoas, including 14 of the most expensive. Topped with 0.17 ounces of edible 23-karat gold flakes, this sundae arrives in a goblet lined with more edible gold! The dessert is served with an 18-karat gold bracelet that includes a full carat of white diamonds. This ice cream is enjoyed with a take-home gold spoon dripping with white and chocolate colored diamonds. Now THAT is a rich dessert!

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Spotlight 360

Bert Gill:

Chef and Entrepreneur

Do interns complete the curriculum on their own or do they get hands-on experience?

Interns gain experience working with Chef Empowerment’s Underground Kitchen.

How long have you been a chef and how did you get started?

I began in high school at 15 and have run kitchens for 30 years. It’s hard to believe I’m that old.

What do you like most about it?

There is an energy, creativity, teamwork and a never ending set of goals to be accomplished.

What is the hardest part of it?

The never ending set of goals to accomplish. The job is also very physical.

What advice would you give others who may want to be involved in the food service industry? Find a good mentor, prepare to sacrifice your time and have an expectation that it’s going to take a commitment to personal development to excel.

What is your favorite meal to cook?

I don’t have one. We are “purchaser” and “manufacturer” and the volume of raw products is staggering. We also cook very seasonally with what foods are available.

What kept you going during COVID when restaurants were closed for in-person dining?

We created a mission to engage the community and most importantly to bring staffing back. We created a partnership with Working Food as the not-for-profit and received an enormous amount of community support from individuals and companies. Mildred’s provided close to 30,000 meals.

How long have you been in the Gainesville community?

I’ve been in the Gainesville community for over 25 years.

Tell us more about Chef Empowerment, the mission and your involvement.

Carl Watts is the Executive Director of Chef Empowerment. I trained and mentored him at Blue Gill where he became the chef. We began with an at-risk youth training where Reichert House and informally Gainesville Police Department would bring young adults to work. Mentoring should be the mission of any chef. It is a craft, providing others with the skill sets to be successful. In the last 20+ years we have trained many chefs who have gone on to have extremely successful careers.

What is your favorite healthy meal to eat?

I eat a lot of seasonal vegetables and proteins. It’s impossible to have a favorite with so many wonderful choices throughout the year.

How do you live a wellness360 life (balanced/ well rounded/happy)?

I have a wonderful family, pets and enjoy the outdoors. It has always been a struggle with work life balance but I’m surrounded by generous, kind and amazing people.

CHEF EMPOWERMENT Chef Empowerment's objective is to reverse local crime and employment statistics by offering vocational training and immediate job placement for individuals who successfully complete the culinary program. For more information, visit chefempowerment.org.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Community

We Tried It!

PLANT-BASED BURGERS

While many of us grew up eating juicy beef-based burgers, today’s meatless burger options are endless. The staff at Wellness360 taste tested some of the latest plant-based burgers on the market and are bringing the results straight to our readers!

LINDSEY

Trader Joe’s Vegetable Masala Burger I absolutely love these burgers! They store nicely in the freezer and take only a few minutes to cook in a pan with a splash of olive oil. The Indian spices give it a nice, mild kick. I prefer to eat these burgers without a bun but with a dash of ketchup for dipping. Quick, easy, healthy meal!

OVERALL:

APRIL

OVERALL:

NICOLE

MEGAN

Dr. Praeger’s California Veggie Burgers I have tried other store bought veggie burgers, but this one is my favorite. Like Lindsey, I eat mine sans bun and with a small side of ketchup. I also like to pair it with a small sweet potato. The burgers are full of flavor, whole pieces of veggies and hold up well without getting mushy when I microwave it for a quick office lunch.

Beyond Burger At first I was a little leery of the meat, because it had a funny smell. I had a hard time telling when it was cooked all the way, but it eventually crisped up. As far as taste, I ate it plain so I could tell it doesn’t exactly taste the same, but I still thought it was delicious! If I had eaten it with a bun and all the toppings, I think I might have been fooled into thinking it was real meat. Even my cat was a huge fan!

OVERALL:

Impossible Burger My son Nicholas was the cook and taste tester for this 12oz package we purchased from Publix for around $8.39. Its nutritional information indicates it has 19g of protein with 0mg of cholesterol. He chose to grill it like he would any other burger on the gas grill. He first noticed that the meat was not as greasy as regular hamburger meat and the texture was more dry. He noted the taste was similar to meat, but it was a bit crumbly and wanted to break apart. The verdict is that it was “just ok." He says, “it’s not bad, but it’s not the same as a real burger.” Next, we decided to also give the Impossible Burger from Burger King a try and to compare it to the one we experienced at home. My daughter (a new vegetarian) and I ordered them plain so we could actually taste the meat...errr...burger without the toppings interfering. Like the one cooked at home the texture did seem more dry as compared to a hamburger patty, but the taste was pretty good. I don’t know that given the choice to choose it over a “real burger” I would. In the end, we can say it is a good addition to the menu for those choosing not to eat meat or to make a healthier choice.

In a nutshell: While none of the burgers actually lived up to the real deal, it is safe to say that we were all satisfied with our options. These meat alternatives are tasty substitutes if you are willing to accept that it's not actually beef. 56

WELLNESS360 | SEPTEMBER/OCTOBER 2021

YOUR ON-LOCATION

MAKEUP

ARTIST

NEW IMPLEMENTING COVID-SAFE MEASURES

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321.356.3116

www.karawinslow.com

karawinslowmakeupartist.com Based in Gainesville. Travels the world.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

Community Event information may be subject to change due to COVID-19. Please check with event organizers to confirm the status of events.

Friday, September 3 Free Fridays Concert Series

Saturday, September 18 UF vs. University of Alabama Football Game

Friday, October 8 Gator Growl

This event repeats every Friday.

3:30 p.m. Ben Hill Griffin Stadium

Doors open at 5 p.m. Stephen C. O’Connell Center gatorgrowl.org

Saturday, September 4 UF vs. Florida Atlantic University Football Game

Saturday, September 25 UF vs. University of Tennessee Football Game

Saturday, October 9 UF vs. Vanderbilt Homecoming Football Game

Monday, September 6 LABOR DAY

Sunday, September 26 3rd Annual Run for Your Life 5K Color Run

8 - 10 p.m. Bo Diddley Plaza

7:30 p.m. Ben Hill Griffin Stadium

Monday, September 6 Wednesday, September 8 ROSH HASHANAH

Time TBA Ben Hill Griffin Stadium

8:30 a.m. Depot Park raceroster.com/events/2021/48843/ run-for-your-life-5k

Friday, October 15 GCM Golf Scramble

Wednesday, September 8 Infant CPR and Home Safety Class NewboRN program and Health & Safety Training Services 10 - 11 a.m. abowdoin@wellflorida.org

Saturday, September 11 PATRIOT DAY Saturday, September 11 Alachua County Heart Walk

8 a.m. Santa Fe College Register at alachuaheartwalk.org

Saturday, September 11 Is it Fall 4-mile Race

8 a.m. Hogtown Creek Headwaters Park runsignup.com/Race/FL/Gainesville/ IsitFall4mileRace

Wednesday, September 15 Thursday, September 16 YOM KIPPUR Friday, September 17 Sunday, October 3 Murder for Two The Hippodrome thehipp.org

Suitable for an adult audience.

WELLNESS360 | SEPTEMBER/OCTOBER 2021

3:30 p.m. Ben Hill Griffin Stadium

Sunday, September 26 Bridal and Boutique Show

8:30 a.m. - 1:30 p.m. Mark Bostick Golf Course at the University of Florida eventbrite.com Register for this scramble online. Individual golfers are $195 or a foursome for $780. Each participant receives a goodie bag full of great items.

11:30 a.m. Langan Acres eventbrite.com Check out the latest trends in bridal and boutique fashion. Also includes a vendor garden and food and beverage garden.

Saturday, October 2 Central Florida Peanut Festival 9 a.m. - 3 p.m. Williston Heritage Park

Thursday, October 7 20th Annual Guest Chef Gainesville

5:30 p.m. Gainesville Woman’s Club guestchefgainesville.com

Friday, October 8 Gator Gallop 11 a.m. runsignup.com

Friday, October 8 UF Homecoming Parade

12 - 2 p.m. gatorgrowl.org

Friday, October 15 Rosé Gala

7 - 10:30 p.m. 1908 Grand acsflnr.ejoinme.org/rosegala Join us at the American Cancer Society Rosé Gala for a one-of-a-kind evening, featuring great food, dancing, a spectacular auction and much more. With your support, the American Cancer Society saves lives by helping people stay well and get well, by finding cures and by fighting back against cancer.

Saturday, October 16 Gainesville Walk to End Alzheimer’s 9 a.m. Trinity United Methodist Church act.alz.org/gainesville

Saturday, October 16 Sunday, October 17 36th Annual Art Festival Thornebrook Thornebrook Village

Saturday, October 16 Sunday, October 24 2021 Fall Parade of Homes 12 - 5 p.m. eventbrite.com

Thursday, October 21 Gainesville Gone New Orleans

6 - 10 p.m. Valley View at Santa Fe River Ranch

Thursday, October 21 Saturday, October 23 The Hope Weekend

tylershope.org/the-hope-weekend.html

Saturday, October 23 Wolves Golf Classic

Mark Bostick Golf Course at UF sfcawolves.org

Saturday, October 23 17th Annual Florida Bat Festival 10 a.m. - 5 p.m. lubee.org

Sunday, October 31 HALLOWEEN

Saturday, September 25 January 9, 2022 Tiny Titans: Dinosaur Eggs and Babies

Florida Museum of Natural History floridamuseum.ufl.edu Tiny Titans presents information about dinosaur reproduction and behavior with the help of the fascinating people and science behind these recent discoveries. Learn about the family life of dinosaurs and their relation to birds in this captivating exhibition for all ages.

WELLNESS360 | SEPTEMBER/OCTOBER 2021