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HEALTHY DIRECTIONS October/November 2012
THE VIRTUES OF TEA 8
Enrich and Empower Your Life • FREE!
FALL RECIPE FAVOURITES 18
Be Your Best
Women’s Health • Hormonal Health • Fertility & Pregnancy • Natural Beauty • Alleviate Stress
ECO CHIC ON THE GO 22
Herbs for Promoting
GLUTEN-FREE FOR HEALTH 16
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HEALTHY DIRECTIONS OCT/NOV 2012
In This Issue: WOMEN’S HEALTH
Nutrition and Supplements 15
34 FOOD PASSIONS Igniting the Senses 6
A Natural Approach 26
Korean Bulgogi Pork with Quinoa Kimichi Slaw
LIVE TO BE 200?
Old-Fashioned Beef Stew
Green Lifestyle Tips 22
WARMING FALL RECIPES
Warm Butternut Squash Salad with Quinoa & Crispy Chickpeas
Slow the Signs in Mind & Body
FOOD FOR THOUGHT
The New Superfoods
ANTI- AGING 34
Tomato Coulis with Sencha
FERTILITY & PREGNANCY
A Naturopathic Approach
THE FINE ART OF COOKING WITH TEA
Beef in Wulong Tea
A NEW WAY OF THINKING ABOUT BREAST CANCER
More Prevention is Possible
THE VIRTUES OF TEA
White, Green, Black & Wulong
Finding Estrogen Balance
SOOTHING HERBAL TEAS
For Digestion & Menopause
HEALTHY STARTS Join the Journey to Better Health
At Home and on the Go 12 6 EDITOR’S NOTE 7 OUR CONTRIBUTORS 29 NATUROPATH LISTING GUIDE 32 HOT OFF THE SHELF 33 COURSES GUIDE 33 CLASSIFIEDS
Natural Solutions 16
The Smart Way 20
HOT OR COLD HYDRATION
The Evolution of the Water Bottle 31
PROTECT YOUR HEALTH
Support Your Immune System
HEALTHY DIRECTIONS October/November 2012 5
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HEALTHY DIRECTIONS ALBERTA EDITION October/November 2012 Vol. 1 No. 3 Healthy Directions is dedicated to offering inspiring health and lifestyle information to enrich and empower your life.
Editor Charleen Wyman email@example.com Contributing Writers Kevin Gascoyne, François Marchand, Jasmine Desharnais and Hugo Americi, Janet McKenzie, BSN, MBA, ND, Lorna Vanderhaeghe, MS, Kathy Smart, Renita-Alejandra Rietz, Camilla V. Saulsbury, Steve Swaisland, Sandrine Briatte, M.Sc., Susan Janssens, BSc, ND, Alexander Mostovoy, HD, DHMS, BCCT, Christina Bjorndal, ND, Jay S. Jacobs and Murray McMahon
EDITOR’S NOTE W
atch the water glide and dance as it fills the kettle. Press the button. As the water boils hear the thunderous roll and feel the warm steam as it rises. Making and drinking a cup of tea is one of life’s most simple and enjoyable pleasures. From around 4,700 years ago in China the beverage has been enjoyed in solitude, in ceremonies and at parties. With my tea steeping and your company, I can’t think of a better way to start a discussion on women’s health and being your best. Starting with tea, our first article is entitled the Virtues of Tea, which discusses the main varieties of tea and the wealth of health benefits each offers. Herbal and herbal formula teas offer even more flavourful varieties and can help with innumerable health conditions. Seek them out at your favourite health food store. Lack of adequate sleep (which is my current challenge with a seven-month-old baby), menopause, PMS, a life-change, fertility issues, over-work, an illness, a lack of exercise and good nutrition, and even aging can make a woman not feel her best. That’s why for this issue, I also invited naturopaths and other writers to share their expertise and health solutions with you. Are you at your best? You can be. Grab yourself a cup of tea and find a comfortable place to read and find out how. Yours in health and happiness,
Written contributions and photos are welcome. However, all content is subject to editorial review.
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Important: Always seek the opinion of your medical or naturopathic doctor before starting any complementary health program. Any information contained herein is intended towards that purpose; thus “Healthy Directions” and its contributing writers will not be held liable should this advice not be followed.
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Healthy Directions is an independent journal produced by Cousins Publishing, six times a year in Canada. All content is copyrighted by Cousins Publishing. ISSN 1488-6308
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OUR CONTRIBUTORS Lorna Vanderhaeghe, MS is Canada's leading women's health expert and has been researching nutritional medicine for over 30 years. With degrees in nutrition and biochemistry, she is the author of eleven books including A Smart Woman’s Guide to Hormones and A Smart Woman’s Guide to Weight Loss. Her website: www.hormonehelp.com has over 4,000 pages of helpful nutrition information.
Christina Bjorndal is a graduate of the Canadian College of Naturopathic Medicine practicing in Edmonton and has obtained additional training in Gestalt psychotherapy, Cognitive Behavioural Therapy, Compassion Focused Therapy and Orthomolecular Medicine. An avid outdoors and exercise enthusiast she has completed three marathons and Ironman Canada. Visit: www.drchrisbjorndal.com.
Susan Janssens, BSc, ND has been a licensed naturopathic doctor for over 10 years, and is a leader in her field in Calgary, specializing in chronic disease, mood disorders and women’s health. For more information please go to www.IHConline.ca.
alexander mostovoy is a writer, researcher, and public speaker, and is recognized as a leading authority on the application of clinical thermography. Since 1999, he has pioneered the use of breast thermography in his clinic in Toronto, Canada with a special interest in breast thermography and women’s health. He can be reached at firstname.lastname@example.org
Kathy Smart is known as North America’s gluten free expert, is a TV show host, chef, nutritionist, cookbook author and a gluten-free celebrity. When not cooking up gluten-free goodness in her kitchen she can be seen on CTV, Rogers TV, CBC and traveling across Canada spreading the gluten-free good news! Kathy will be appearing at the Gluten Free Expo, September 29th, 2012 www.LiveThe SmartWay.com
HEALTHY DIRECTIONS October/November 2012 7
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A HEALTH INFUSION
The Virtues of
Excerpt from Tea: History, Terrors, Varieties Ever since Shen Nong discovered the stimulating and detoxifying properties of tea some 4,000 years ago, humans have been interested in its medicinal properties. It is these properties that first made it popular, at a time when it was considered a medicine. It was thought that its bitter taste stimulated wakefulness, good overall health and the acquisition of great wisdom. In Chinese medicine, during the Tang and Song dynasties, the medicinal effects of tea were recognized more and more. It was recommended to cure and prevent various ills, such as headaches, dark thoughts and bad digestion as well as to dissolve fats. A few centuries later, Li Shizhen (1518â€“1593), physician and author of Compendium of Materia Medica, claimed that tea could regulate the bodyâ€™s internal temperature, calm anxiety, dissolve fats and improve concentration. Although the stimulating, diuretic and antibacterial properties of tea were recognized by Chinese medicine a very long time ago, it is only recently that modern science has confirmed these benefits. Because of its antioxidant effects, the health benefits of tea are arousing a lot of interest in the medical community, particularly in the areas of cancer prevention and the treatment of degenerative and cardiovascular diseases. Today, we no longer believe that tea is an elixir of immortality or has the mystical powers attributed to it by the Taoists of yore. However, it has virtues that contribute to longevity by stimulating heart function, strengthening the immune system and preventing cellular mutations. Of course, processing brings out new chemical elements in the leaves, which change their taste as well as their properties, and so each family of tea has its own specific qualities.
THE PROPERTIES OF WHITE TEA Refreshing and thirst quenching, in China, white tea is consumed mainly in the summer. According to Chinese medicine, it helps to counteract excessive heat and alleviates the symptoms of menopause.
THE PROPERTIES OF GREEN TEA According to recent studies, green tea appears to contain a higher number of polyphenols than other tea families, making it increasingly popular in the West over the last few years. Thanks to its antioxidant properties, green tea could prevent certain forms of cancer. Also said to enhance intellectual performance, green tea contains more iron, vitamins and catechins than black tea. The dehydration method used in the processing of green tea produces a higher polyphenol content in the leaves.
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THE MAJOR PROPERTIES OF TEA • It supports the heart system. • It activates circulation. • It helps detoxification and the elimination of toxins. • It fights hypertension and reduces fatigue. • It slows the aging process. • It helps prevent certain types of cancer. • It helps digestion and reduces cholesterol. • It balances body temperature. • It strengthens the immune system. • It enhances concentration. THE PROPERTIES OF WULONG TEA Regular consumption of wulong tea (just over ¼ ounce/ 8 grams per day) is said to have a slimming effect by stimulating the metabolizing of lipids. Its relaxing, antistress, even euphoric effect is said to be due to the high concentration of aromatic oils, which are drawn out from the leaves during rolling.
THE PROPERTIES OF BLACK TEA The enzymatic oxidation undergone by the leaves during the processing of black tea converts some of the catechins into theaflavins and thearubigins and destroys some of the vitamins. On the other hand, the caffeine in black tea is released more rapidly into the bloodstream over a shorter period compared to green tea, as oxidation partially separates it from the tannins. This means that black tea is more effective as a physical stimulant than green tea.
THE PROPERTIES OF PU ER TEA Because of its specific properties, Pu er tea has long been used as a dietary supplement by many nomadic tribes and ethnic groups living in regions of Asia. As these people ate mostly very fatty yak meat, tea allowed them to balance their diet, counteracting the fat. Today the purging qualities of Pu er teas are recognized as helping specifically to regulate the body and stimulate digestion. Pu er also helps eliminate cholesterol from the body. Used with permission from Tea: History, Terrors, Varieties, by Kevin Gascoyne, François Marchand, Jasmine Desharnais and Hugo Americi, edited by Jonathan Racine, Firefly Books 2011, $24.95 paperback.
HEALTHY DIRECTIONS October/November 2012 9
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THE FINE ART OF COOKING WITH TEA
Photo Credit: Camelia Sinensis, 2011
BEEF IN WULONG TEA In our grandmothers’ time it was customary to deglaze a pan with tea, often a strong black tea, and so this is an affectionate nod to our ancestors and their traditional knowledge.
INGREDIENTS 2 (10-ounce/300 g) pieces of sirloin Salt and pepper, to taste 2 tablespoons extra virgin olive oil 6 to 7 tablespoons butter 1 cup (250 ml) water 2 tablespoons (30 ml) wulong tea (such as Shui Xian, Mi Lan Xiang or Qi Lan Xiang)
DIRECTIONS Season the pieces of beef with salt and pepper to taste. Heat a cast-iron skillet over high heat until it smokes. Add the olive oil and 4 tablespoons of butter. Place the pieces of beef in the skillet and cook until a crust forms, around 3 or 4 minutes on each side, depending on the thickness of the beef. Place the beef in a cold oven for 2 to 3 minutes, depending on the desired degree of doneness. Remove the beef from the skillet. Set aside. Wipe excess fat from the skillet. Melt 2 or 3 tablespoons (30 to 45 ml) of butter and cook until it turns hazelnut brown. Deglaze with water, scraping the bottom of the skillet to recover any browned bits of the meat. Reduce the liquid by half and add the wulong tea. Leave to infuse for 2 to 3 minutes, then pour through a fine strainer. Bring the mixture back to a boil and whisk. Slice the beef and serve with the wulong-flavored drippings. Serve the meat with a vegetable puree and seasonal onions. Used with permission from Tea: History, Terrors, Varieties, by Kevin Gascoyne, François Marchand, Jasmine Desharnais and Hugo Americi, edited by Jonathan Racine, Firefly Books 2011, $24.95 paperback. Recipe by Normand Laprise, Owner and Chef of Toqué! restaurant in Montréal (Québec)
10 HEALTHY DIRECTIONS October/November 2012
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TOMATO COULIS WITH SENCHA INGREDIENTS 10 large ripe plum tomatoes Ice cubes 4 tablespoons (60 ml) olive oil 10 sprigs thyme 1 head garlic, separated into unpeeled cloves cut in half 1 cup (250 ml) water 8 teaspoons (40 ml) Sencha Haruno 1½ teaspoons (7 ml) sugar 1½ teaspoons (7 ml) salt
DIRECTIONS It is important to choose very ripe tomatoes, as they will be easier to peel. Preheat the oven to 300°F (150°C) and bring a large saucepan of water to a boil. Remove the tomato stems and, using a small paring knife, score the base of each tomato in the shape of a cross to facilitate peeling. Fill a large mixing bowl with ice and water. Plunge the tomatoes into the boiling water for about 30 seconds, pull them out then immediately plunge them into the bowl of ice water. Using a paring knife, peel the tomatoes starting at the scored base. They should peel very easily. Line a baking sheet with well-oiled parchment paper. Slice the tomatoes in half lengthwise and place them facedown on the lined baking sheet. Arrange the garlic cloves and the sprigs of thyme on top of the tomatoes. Salt and pepper to taste. Bake in the oven for 3½ hours, until the tomatoes are soft to the touch and slightly dry. Bring 1 cup water to a boil and infuse the tea for 3 minutes. Do not press the leaves during infusion because the liquid will become too bitter. Remove the leaves and set aside. Blend the still-hot tomatoes in a blender to obtain a smooth puree. With the blender still running, add the tea, sugar and a little salt and combine well. Strain the coulis through a fine strainer. Add pepper to taste. Serve hot or at room temperature with poultry, white meat or lobster. Used with permission from Tea: History, Terrors, Varieties, by Kevin Gascoyne, François Marchand, Jasmine Desharnais and Hugo Americi, edited by Jonathan Racine, Firefly Books 2011, $24.95 paperback. Recipe by Claude Pelletier, chef at Le Club Chasse et Pêche restaurant in Montréal (Québec)
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