SHA MAGAZINE Nº2 by SHA Wellness Clinic

ULTIMATE HEALTHY LIFESTYLE MAGAZINE No 02

TIME FOR REAL FOOD

C AT E B L A N C H E T T RED C ARPET WELLNESS

LIFESTYLE

DR. JEFFREY REDIGER

TO DAY ’ S C E O

S C I E N C E OF H E A L T H

‘THE BEST DOCTOR GIVES THE LEAST MEDICINE ’

—Benjamin Franklin

CON TRI BUTORS

STA FF

M AGA Z I N E

PUBLI SHI N G DI REC TO R

ALEJANDRO BATALLER PUBLI SHI N G E DI TO R

CORALIE ROGEZ CRE ATI VE PA RTN E R S H I P S MARK CHILVERS

This British photographer has worked with newspapers such as The Guardian,

COVER

PHOTO BY STEPHEN LEWIS FOR ART+COMMERCE/ CONTACTO

The New York Times, The Washington

BLANCA REYERO E DI TORI A L A SSI STA N TS

PALOMA PARDO DE SANTAYANA MILY ANTIGUA

Post, Stern and TIME Magazine. This time he traveled to South Korea to meet

DI G I TA L M AG A ZI N E

Jeong Kwan, the Zen Buddhist nun whose

MARTA HERIAS

vegan cooking is admired the world over. CON TRI BUTI N G ED I TO R S E DI TORI A L COOR D I N ATO R

BERNARDO FUERTES A RT DI RECTI ON

CANO ESTUDIO FR A N CE SCA WHI TE COPY E DI TOR & T R A N S L ATO R

Francesca White is the Health & Beauty

LUCAS LAURSEN

Director at Tatler, where she writes about everything from spas to cosmetic

G E T I N TOUCH

surgery. She lives in Fitzrovia, London,

advertising@shamagazine.com

and is happiest travelling - preferably

editorial@shamagazine.com

Terrón has shot covers for top international

with a stash of Sisley sun cream and

info@shamagazine.com

prestigious magazines, such as Vanity Fair,

a good book.

ANTONI O TERRÓN

InStyle, Glamour, Cosmopolitan, Marie

E DI TORI A L A DVI SO R

Claire and AD. He conveys beauty in both

SANDRA DEL RÍO

people and design. PUBLI SHE D I N SPA I N BY

ALBIR HILLS RESORT SAU Calle Verderol 5 Playa del Albir SPAIN PRI N TE R

GRÁFICAS IMTRO (SPAIN) ISSN: 2603896X D. L.: M-7762-2018 NA DE R SHA RA F

Nader Sharaf is an illustrator whose work has been published by a wide range of magazines, book publishers and advertising agencies around the world.

Paper certified from responsible sources

SUMMARY

A CUP OF TEA WITH

PATRICK BRUEL 32

TALK I NG WI TH

CATE BLANCHETT

& M ORE... 11

S P OT L I G H T O N . . .

H E A LT H & B E AU T Y

1 8

S P O RT M E D I C I N E

JEONG KWAN

I N N OVAT I V E TO O L S

BOOKS FOR THOUGHT

58 MEETI NG

GLOBAL WELLNESS SUMMIT

64 ENVIRONMENT

& SHA UN I VE R S E

H EALTH Y LIVING IN...

MOSCOW 46 GASTRONOMY

JEFFREY D. REDIGER, M.D. SEBASTIÃO SALGADO

1 0 0

TO DAY ’ S C E O

1 0 8

CHEF’S STUDIO

117

CUTTING EDGE

74 ART

REBECCA LOUISE LAW 82

DESTI NATI ONS WITH SOU L

NEPAL 88 NUTRITI ON

UNDER THE MAGNIFYING GLASS

SHA R EGR ETS THE E RROR

In the first issue of SHA Magazine we incorrectly listed Bruno Ribeiro’s affiliation as neurologist at SHA Wellness Clinic. It should have been Specialist in the Cognitive Empowerment Unit at the SHA Wellness Clinic. He received his Doctorate in Psychology from the University of Valencia.

S H A MAGA Z I N E

‘Carpe diem’ This Latin phrase, so well-known in literary circles, was first used by the Roman poet Horace. In his Odes, he says, “Carpe diem, quam minimim credula postero.” An English translation is, “Seize the day; do not trust in the morrow.” Horace argues that life and beauty are fleeting and death the only certainty: the moment should be used to the maximum. Today this concept is still valid. Many of us wish to enjoy every day like it was the last, but each of us understands enjoyment in our own way. We agree that life and beauty are short and finite, but today we have options to extend both by many more years in ways that depend to a large degree on our personal decisions.

ALFREDO BATALLER PARIETTI

SHA President & Founder

Science says that our bodies can, given present knowledge, live between 120 and 130 years. But many of us are afraid of living that long because we imagine that we will arrive in bad shape and too dependent on others. Yet every day it is more common to find people who look 20 or 30 years younger than they really are. Apart from a genetic component in a tiny percentage of people this is because of life habits. The close relationship between nutrition and health is beyond doubt. For our own health we must learn which foods agree with us more and which less, and which will enable us to obtain and maintain the right weight and prevent diseases. That is why we are including in this issue the basic principles that guide our own healthy nutrition approach. Nor can we forget that we are not just body, but also mind and spirit, and that they all play important roles in our health. Psychiatrist Jeffrey Rediger, an instructor at Harvard Medical School in Boston, medical director at McLean SouthEast in Middleborough, and master in divinity tells us about that in an interview in this issue. He explains how knowledge of modern physics along with new knowledge of psychology, spirituality and neurophysiology can explain our health and even have a curative effect. Learning to control our emotions so that stress does not raise our cortisol levels, knowing relaxation and meditation techniques and the right physical activity for our state of health and age are also useful tools for reaching and maintaining the ideal health. We can therefore understand Carpe diem as satisfying the desires that cross our minds independently of the impact they might have on our bodies, or we can understand it as enjoying a balance of life’s pleasures without sacrificing our health. It’s time everyone, with the right knowledge, managed his or her own health.

ILLUS TRATI ON

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NADER SHARAF

LOLA GARCÍA

S H A MAGA Z I N E

Spotlight on... Daikon A detox gem

The root known as daikon is actually a kind of radish. The word comes from two Japanese words: dai, which means large, and –kon, root. So, it’s a large root. Botanically, it belongs to the same family as cabbage, cauliflower and broccoli, called Brassicaceae. Daikon is special because of its gathering qualities: its very powerful root grows deep into the soil in search of nutrients. The daikon is high in certain enzymes and proteins we need to digest complex carbohydrates, fats and proteins. The daikon is one of the most valuable foods to include in our diets. It also helps strengthen and alkalise our system and helps with urination. It can cleanse mucus from the respiratory tract and improve digestion. Daikon helps the kidneys be more efficient. It’s great when suffering from kidney stones. Like other vegetables in the Brassicaceae family, daikon helps those suffering from conditions related to osteoporosis. The easiest way to include it in your diet is to is to eat it like any other vegetable: chop it into salads, steam it, or put it in soups and stews...

FACE TO FACE

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PHOTOG RA PHY

CORALIE ROGEZ

LOUISE RHYS

A cup of tea with... Patrick Bruel

Home is where?

How do you take care of yourself?

And your soul?

Favourite food or dish?

Favourite snack?

Coffee or tea?

What do you not eat?

A A ‘CASSER LA VOIX ’

A As early as 1979, Patrick Bruel established himself in the film sphere and earned a César nomination in

2012. His musical career exploded in 1989 with his second album “Alors regards,” which sold more than three million copies, and triumphant tours around the world from Paris to New York, London, Barcelona, Tokyo, Montreal and Los Angeles. He also performs regularly on the stage-another one of his great passions. Bruel stands out as a recognised artist in several fields, weaving a unique link with his faithful audience. But beyond the artist’s 23 albums and 50 films, the general public appreciates his social commitments to causes such as the Restos du Cœur. Bruel was set to release his new album, “Tonight we’re leaving …” before heading out on tour in early

A A

2019. He is also a frequent visitor to SHA Wellness Clinic.

With my children Sports, clean food and especially sleep I avoid certain people One to share with good company Hazelnuts

What is the one thing you cannot go without?

Drinking a glass of water when the alarm clock goes off

What sound or noise do you love?

What sound or noise do you hate?

What turns you on ?

What turns you off?

Sharing things with the people I love

What is your favourite virtue?

What would you like to learn?

What is your present state of mind?

Favourite life motto?

Tea

Offal

Your vice?

Treats

Most grateful for…?

Kindness

Your idea of perfect happiness is?

Medicine

Favourite book?

The name above the title by Frank Capra

A A A

The voices of my children

The sound of a squeaky pen

Seeing someone else’s desire Lack of confidence Elegance

Anxious ahead of releasing a new album and a new tour Do your best

NEW TOUR,

IN 2019 PATRICK BRUEL KICKS OFF A NEW TOUR THROUGH THE BIGGEST CITIES IN FRANCE AND CENTRAL EUROPE

HEALTH & BEAUTY

TEXT

PHOTOG RA PHY

FRANCESCA WHITE

FRAGMENTO UNIVERSO

Bon voyage Prepare your skin to fly These in-flight essentials will ensure you touch down looking –and feeling– better than when you left. Recommended by Francesca White, the Health & Beauty Director at Tatler Magazine.

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S H A MAGA Z I N E

ts t to t e c rg e o r p t fo lso on’ . a r ate that es. D up g w t i o n e v i c a ke s n i p r d ra n g d g w y i hs in ric of h mitt oth r n t e e i silv a h ght ht – . ins e for ue-li f lig a ue t e l n c asq c o u r fa n d b d - e y m z T t yo s a a re IS dr y pri . M e s ove r g e r m f t e r ve i t h a t i o n e i L n t i t a f A a a s i r e r y I v . w l e g d t o it M hid C rn i n n ra t e d d e h y e t o s u p t l i g h i r b o o r n i n l i ke a c i a l FA s s i i i a F e v h atu nd T h i s t i n s t h e m q u i t e t ox ha s ht a ue M ga it t wit ric is lines don’t asq kin ital D a se s s e M b y u g e d a i u i re e e f n D yo Ey t er- ut t fi ly le nd er-c figh – so sti Am UE u h s y c Q te la t o ve l Te AS m ve lica ct, lo M de effe seru ther ss. torati E t EY t e c c e - i n g s r a o s t e Re s Pro h e l a -f i r m l o o k a i r h a s p e T kin lso the de G s It a ro m e t t e f ann N

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HEALTH AND BEAUTY

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CLAUDIA DI PAOLO

Care against the cold Tips for hair and skin

BEAUTY EXPERT, ADVISES TAKING EXTRA CARE OF YOUR HAIR AND FACE BECAUSE IT IS EXPOSED TO COLD AND WIND

INN ER BALANCE

Aesthetic care represents a strengthening of inner balance. Looking good is feeling good. After overcoming depression, many

among other things, that repairs your hair fibres and gives them flexibility and resilience. All that prevents deterioration and splitting so your hair looks beautiful and shiny. The changing seasons, especially when temperatures drop, are hard on the hair and face. To mitigate the effects of the cold, here are some tips. I am a specialist passionate about beauty. I travel the world in search of the latest advances and trends in beauty.

people go to a beauty centre and refreshen their image. Helping people with beauty care isn’t frivolous. On the contrary, it means empowering them.

BIOTECH NOLOGY

I am in favour of biotechnology products that take the best of nature and the best of science to make the treatment really effective in the deepest skin layers. Scientists work day after

We should take extra care of our faces and hair because they are very exposed to cold and wind. To protect your face, there is a five-session treatment of Saho Deep Hydration from EviDenS de Beauté. The treatment is based on eight essential amino acids that trap water in your skin to make up for dehydration. It takes advantage of skin cells’ natural cycles to restore their optimal values and reinforce skin to prevent premature ageing.

day in their labs to fight skin diseases. Skin ageing is a disease of the oxidative system that shows up as wrinkles and sagging skin. Without science, it’s impossible to achieve things that work.

I also recommend Christophe Robin’s 360º treatment. It contains an active complex rich in hydrolysed protein, collagen and Babaria fig extract,

Men should pay special attention to hair regeneration in the autumn. Hair loss is much more intense in the autumn than the rest of the year. To help hair that has fallen out grow back with the same force I recommend an intense vitamin treatment and products such as Cleansing Thickening Paste With Pure Rassoul Clay and Tahitian Algae From Christophe Robin and his Hair Finish Lotion With Regenerating Vinegar. Purifying Saho by EviDenS de Beauté is the best treatment for regenerating and eliminating all the impurities that interfere with good-looking skin, The new EviDenS de Beauté Total Shield, which protects against pollutants and harsh winters, should also be in every man’s travel kit. Finally, as general advice, many products’ efficacy is well-known. On-going care gets the best results.

CLAUDIA DI PAOLO

S H A MAGA Z I N E

SPORTS MEDI CINE

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JUANA LIVENDISKY

Elite sports Treat injuries before they happen

LOWER RI SK OF INJURY

One of the most effective ways to minimise injury risk is to establish comprehensive muscle strength, muscle endurance and flexibility. Cardiovascular conditioning is also helpful. In addition to strengthening the extremities, strengthening of the ‘core’ muscles (abdominal, pelvic, low back, hip) is critical. Other facets of a comprehensive conditioning and preparation programme include proper nutrition, appropriate recovery and sleep.

In 2004, researchers at the University of North Carolina, using sensors installed in American football helmets, discovered that many collisions involved forces comparable to that of a vehicle hitting a wall at 25 miles per hour. So it’s no surprise that, perhaps more than any other sport, the team doctor is one of the most important players on the field. It’s probably the most prestigious job in sports medicine and the one under the most pressure from players, the league, sponsors and fans. Scott A. Rodeo is the head team physician for the New York Giants. Rodeo was also team doctor for the U.S. Olympic swimming team in Athens, Beijing, London and Rio de Janeiro. He is a professor of orthopaedic surgery at Weill Cornell Medical College and co-President Emeritus of sports surgery at the Hospital for Special Surgery in New York. He spoke with SHA Magazine about his work and what we can learn for our everyday health from treating super-athletes. “One of the things I like the most about this work, as a doctor, is that you can be in the field where the injuries occur and then go back and see how it happened on video, see the exact movement that caused it, and act immediately and follow up with the patient. There is all kind of sophisticated medical imaging, such as on-the-spot MRIs, so doctors are working with an extraordinary amount of information about the injury. You can decide on the best treatment and the best people to do it and recruit them to work on your team. You learn a lot that you can apply to patients who aren’t elite athletes.” Rodeo says that the key to dealing with sports injuries is to learn each player’s likeliest injuries and work

A SPORTS’ SIGNATURE

EACH SPORT RODEO TREATS HAS A SIGNATURE INJURY, SWIMMING CAUSES REPETITIVE STRESS INJURIES WHILE AMERICAN FOOTBALL IS ALL ABOUT HIGHSPEED TACKLES

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on them in the pre-season. You have to prepare everything, from nutrition to mental health. One lesson for normal patients: “’Weekend warriors who spend Monday to Friday cooped up at the office and then on Saturday they go do a triathlon. They have to be very careful and work on flexibility and strength so they can keep doing it for as long as they want, and create their own pre-season. And, of course, if they get an injury, they have to really deal with it.” Super-athletes are a good source of lessons for real life: “Their injuries are very serious. But they are extremely motivated to heal themselves and have absolutely all the latest in health technology, equipment support, specialised professionals and financial resources to do it. They show us the limits. They show us what kind of healing is possible in human beings, so that doctors can learn to heal everyday patients.” Elite athletes are concerned with how any injury will impact their ability to train and compete. One of the fundamental roles of sports doctors is to treat their patients over the long term and prepare them for a long career. Rodeo says, “It is enormously rewarding to work with people who make so many sacrifices to reach their goals and be able to be even a tiny part of their triumphs.”

INN OVATIVE TOOLS

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MAGGIE PIERCE

Domestic gym For a daily routine

YO G A AT H O M E This Higashi Fushimi Super Yoga Grid is a high-performance organisation system for your athletic equipment in an elegant and sculpted design. It can be re-arranged to hold a yoga mat, three sets of dumbbells, a balance ball and a phone or tablet. higashi-fushimi.com

S H A MAGA Z I N E

INN OVATIVE TOOLS

S W E L L F RO M T H E W E L L Reusable water bottles are in fashion but these by Swell have an original design and a real commitment to the environment. swellbottle.com

T H ROW B AC K Shinola is revitalising a cityâ&#x20AC;&#x2122;s image. A Detroit legend since the 1950s for its everyday bicycles, watches and basketballs. Bringing handmade back to manufacturing. shinola.com

RIDE ON DESIGN Ciclotte is made in Italy using high-tech materials such as carbon and glass fibre. It is the first exercise bike to feature an electromagnetic fly-wheel to control resistance, replicating the feeling of riding on the road. ciclotte.com

RO U N D S O U N D The new True360 Bang & Olufsen ensures a balanced dispersion of sound wherever you put it. With a peak power of 2 x 140 watts, you wonâ&#x20AC;&#x2122;t have to huddle around it to enjoy your music either. beoplay.com

S H A MAGA Z I N E

BO OK S F OR TH OUG HT

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RALPH CUTTEN

Expand your mind Nourish your spirit

A MINDF UL PREGNANCY

HOW HE A LI N G WORKS

Andy Puddicombe (Hodder & Stoughton)

Wayne Jonas (Lorena Jones Books)

The best start for your baby begins with your mind. Widely acknowledged as one of the world’s foremost experts on mindfulness, Andy Puddicombe, cofounder of Headspace, is your friendly guide in this wonderful new approach to pregnancy, birth and new parenthood. Whether you are trying for a baby, are mid-term or have already arrived home with your new baby, this practical and reassuring guide will teach you and your partner how to calmly navigate the anxieties and demands of this epic adventure. With helpful exercises for both mother to be and her partner.

Dr. Jonas explains the biology of healing and the science behind the discovery that 80 percent of healing can be attributed to the mind-body connection and other naturally occurring processes. Jonas details how the healing process works and what we can do to facilitate our own innate ability to heal. Jonas’ advice will change how we consume health care, enabling us to be more in control of our recovery and lasting wellness. Stories from Jonas’ practice and studies further illustrate his method for helping people get well and stay well after minor and major medical events.

YOUN G E R SKI N STA RTS I N THE G UT

Nigma Talib (Ulysses Press)

Eating too much of the wrong foods is bad for your digestion; and what’s worse, it shows up on your face as wrinkles, blemishes, bags and more. Luckily, by identifying and eliminating your skin-ageing triggers, you can simultaneously heal your gut, stop this process of ‘digest-ageing’ and reverse its negative effects on your skin. Provides a complete healthy skin regimen that produces beautiful glowing skin by balancing hormones, preventing inflammation and maintaining a welladjusted digestion. The book’s comprehensive four-week programme and healthy recipes provide solutions to eight different signs of ageing.

THE BETTER BRAIN SOLUTION

S H A MAGA Z I N E

THE LON G E VI TY BOOK

Steven Masley (Alfred A. Knopf)

Cameron Diaz and Sandra Bark (Harper Wave)

Alzheimer’s disease is the most terrifying disease today. Despite billions of dollars of research, there are no significant cures for dementia or Alzheimer’s (the most common form of memory loss), which accounts for up to 70 percent of all dementia. Here, from the author of the best-selling 30-Day Heart Tune-Up and Smart Fat, is the first book to show how the brain can become insulin resistant through diet and lifestyle, and to make clear how and why this has been directly linked to cognitive decline and memory loss. Includes a detailed programme developed by the author to prevent and potentially reverse this devastating condition.

The Longevity Book explores what history, biology, neuroscience and the women’s health movement can teach us about maintaining optimal health as we transition from our thirties to midlife. From understanding how growing older impacts various bodily systems to the biological differences in the way ageing affects men and women; the latest science on telomeres and slowing the rate of cognitive decline to how meditation heals us and why love, friendship and laughter matter for health. The Longevity Book offers an all-encompassing, holistic look at how the female body ages—and what we can all do to age better.

FOOD: WHAT THE HEC K SHOULD I E AT ?

Mark Hyman (Little, Brown)

A close look at every food group and explains what we’ve gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food’s role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice and personal health, painting a holistic picture of growing, cooking and eating food in ways that nourish our bodies and the earth.

ILLUS TRATI ON

TEXT

BERTA LLONCH

JONATHAN BROWN

S H A MAGA Z I N E

A GLOBAL WELLNESS MOVEMENT SUSIE ELLIS, CHAIR OF THE GLOBAL WELLNESS INSTITUTE, TELLS US ABOUT WHAT â&#x20AC;&#x2122;S HAPPENING NOW, THE FUTURE OF PREVENTIVE MEDICINE AND WHY WELLNESS HAS TURNED INTO A GLOBAL MOVEMENT.

WELLNES S

Q WHO I S S USIE ELLIS

Chairman & CEO at Global Wellness Institute and Global Wellness Summit. The GWI is a non-profit educational foundation with a mission to incite collaborative action across every sector of the global wellness industry. Ellis heads up the annual Global Wellness Tourism Congress, which brings together ministers of tourism, health and economic development, CEOs of private companies and

What do you consider the main changes in the world of wellness since you began your career?

A It’s difficult to describe the many and extraordinary changes in wellness in the last 40 years! One is the amazing story of growth: from a deeply fragmented market (people thought of ‘wellness’, if they used the word at all, as maybe like ‘spas’ or ‘dieting’) to an ever-more expansively holistic, popular, defined concept that spans so many pursuits and sectors: yes, spas and healthy eating, but also mind-body fitness, wellness tourism, workplace wellness, complementary medicine, preventive/personalised medicine, wellness lifestyle real estate and beauty and anti-ageing. It’s hard to comprehend how much people worldwide have embraced more preventive approaches to health and wellbeing and how fast wellness is moving into new segments – from the homes we live in to retail.

leaders from the tourism industry to map the future of wellness tourism. For 14 years, Ellis has served as president of Spafinder Wellness, the largest media, marketing and gifting firm in the wellness and spa industry.

Measurement and benchmarking is key to industry investment and growth, and probably one of the most critical contributions the Global Wellness Institute has made is to size the ten sectors of the global wellness economy. (The report, the Global Wellness Economy Monitor, was completely updated and released at the 2018 Summit). Our 2017 report found that wellness is a staggering $3.7 trillion industry, and one of the world’s fastest-growing, most resilient markets: growing nearly 11% from 2013-2015, while the global economy shrank by -3.6% – a growth gap of nearly 15%. Wellness expenditures are now nearly half as large as total global health expenditures ($7.6 trillion). Q

What do you believe will be the main trends in the world of wellness in the next few years?

A Perhaps the most deep shift coming is how people will consume wellness: less as an occasional luxury, and more infused into every aspect of daily life: how people eat, how they work (more workplace wellness), where they live (the rise of the wellness communities and wellness lifestyle real estate), how they travel and even what they wear. So wellness will command a greater percentage of several multi-trillion dollar industries. The future is ‘wellness everywhere’ – no longer just an infrequent luxury or experience. That is very exciting. Almost every industry is thinking about wellness now. We see developments like wellness architecture, wellness travel, wellness for cancer, wellness in schools, wellness communities, wellness hotel rooms – and even see it percolating into traditional retail and department stores. In a world experiencing unprecedented stress, given our endless connection to devices and media and social media, we’ve seen a surge in mental health issues such as depression, anxiety and loneliness. So, I see an inevitable continued surge in mental wellness: more creative pathways that can deliver peace, tech disconnection, community, stress relief and human touch becoming more important in the future. The wellness world has

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been more focused on the body, be it beauty, workouts or weight loss, but we will see a profoundly bigger emphasis on creative mental wellness and mind-body approaches – from meditation continuing to explode into the accessible mainstream to a continued focus on innovating healthy sleep to a bigger focus on digital disconnection. Finally, if the wellness revolution was largely consumer driven, I think we will see more governments, traditional medical institutions, insurance companies and employers embrace evidence-based wellness. The costs of the ‘sick-care’ model, where you spend outrageously after people get ill, rather than trying to forestall illness, are simply not sustainable. Q Do you feel that it is still necessary to explain the concept of wellness? A The GWI defines wellness as “the active pursuit of activities, choices and lifestyles that lead to a state of holistic health. The key concepts in wellness are that it is proactive and preventive – not reactive. And that it’s multidimensional, including the physical, mental, emotional, social, spiritual and environmental realms. And I do feel that it’s still necessary and valuable to explain the concept, not because people don’t have some ‘gut’ idea of what it is, but because our research shows how many components are involved. The best way to understand all the wellness markets is via a chart from the Global Wellness Economy at our website. Because wellness means different things to different people, I have found that this visual snapshot clasifies the scope of the wellness industry. Q

Do you believe that wellness is only relevant to people with money? Or only to those in developed countries?

A No, wellness and prevention is important and relevant for everyone, in every demographic and country. In a world of sharpening income inequalities, however, we have sadly seen the wellness industry become too narrowly associated with wealthier elites and their $300 yoga pants. But one now sees signs of change underway, with a greater proliferation of lowercost wellness products and services, from a new spate of more affordable

WELLNESS

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healthy grocery stores and healthy fast food concepts to low-cost spa chains, to new housing for lower-income people designed with human health in mind, to more wellness in the workplace. It is still mostly in the West and more developed nations in Asia. But I think the future will be a greater democratisation of wellness, as more governments and businesses realise that well populations are more productive, more stable, and less expensive, and they invest in people’s physical and mental wellbeing. Q CHRONIC EPI DEMIC

As the medical evidence for wellness activities such as meditation, sleep or yoga accumulates, the credibility of wellness in the medical community grows. With an alarming epidemic of chronic disease (67% of all deaths globally each year are preventable disease), the medical establishment is waking up to the fact that there is no greater body

In your experience, which states or governments are more conscious in terms of proactive initiatives for the wellbeing of the general population?

A One way to answer this is to look at the pioneering annual World Happiness Report, which takes the global pulse on people’s happiness and wellbeing, surveying 155 nations. It measures six variables to create an in-depth national happiness/wellbeing score: Income; Healthy life expectancy; Social connection/community; Generosity; Freedom; Trust, or absence of corruption in business and government. Every year the report finds that the Northern European nations totally dominate as the world’s happiest and most ‘well’ nations. The top ten in 2018: Finland, Norway, Denmark, Iceland, Switzerland, Canada, The Netherlands, New Zealand, Sweden and Australia.

of medical evidence than that which shows the effect of healthy eating, regular exercise and stress-reduction ultimately have on health outcomes.

These countries are all strong and work at social support, generosity, physical health and honest governance. Notably, the report reveals that productivity-obsessed economies with fraying social networks, like China and the U.S., fell significantly in happiness and perceived wellbeing in recent years. Another lens to look at is countries with the greatest longevity. The top five are Italy, Switzerland, South Korea, Japan and Israel, which reveals public policy focused on wellbeing and indigenous nutrition and lifestyle. The welcome development is that more governments are moving beyond the narrow lens of GDP to tackle the problem of unwell and unhappy populations. For instance, the UAE has appointed the world’s first Minister for Happiness and made happiness and wellness a wide-ranging policy priority across many sectors of government, while the UK recently appointed a Minister of Loneliness. New Zealand has embraced people’s wellbeing as the official goal of government while in South Australia the “State of Wellbeing” agenda underwrites the delivery of psychosocial policy interventions for the whole state. Many more countries like Mexico, the UK and UAE have launched sugar and soda taxes to try to beat back the obesity and diabetes crises. There is much more government action on the wellness front all around the world. Q

How do you believe that the wellness industry can earn a better reputation for of rigor?

A Because the wellness industries are not and should not be heavily regulated like the medical world which revolves around pills and procedures there is always a fight to keep the most evidenced-based wellness approaches in front of the consumer. As an industry we need to understand the clinical

S H A MAGA Z I N E

evidence for the approaches we deliver. Now, the pharma industry has much, much deeper pockets for research and clinical trials, so it’s not an even playing field. But there are tens of thousands of medical studies on everything from massage to meditation, and that’s why the Global Wellness Institute launched WellnessEvidence.com, providing direct access to the medical evidence for wellness approaches using the same databases that doctors use. We as a wellness industry need to know the evidence, much more than we do. Q How do you believe the wellness industry can have a greater impact on society and improve lifestyle and disease indicators? A The indicators are worrying indeed: globally, people with diabetes have quadrupled from the 1980s – with more than 10 percent of the world population now obese, a number forecast to rise to 20 percent by 2025. And it seems to me that the wellness industry, which is all about prevention, has the opportunity to have a bigger impact on lifestyle change than any other. To be honest, the medical world has done a subpar job in inciting lifestyle change, while the wellness world has done a much better job by making it inspirational and aspirational. The GWI launched the Wellness Moonshot: A World Free of Preventable Disease because we know it’s going to take everyone – governments, medical institutions, schools, workplaces, insurers, the wellness world, individuals – to work together to move the needle on chronic disease. There are too many silos, and too few collaborations across industries and sectors. We want to be part of that change.

TALKI NG WI TH ...

TEXT

PHOTOG RA PHY

MARÍA ESTÉVEZ

MARC ALAIN

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C AT E

RED CARPET WELLNESS BLANCHETT She takes care of her body but also looks after her mind. She achieves happiness through a holistic approach that integrates every aspect of her life. In her opinion, laughter is the best medicine.

TALKI NG WI TH ...

lanchett is a leader, and not just because she’s starring in the latest major releases of the film industry. She also has become a voice of the Me Too movement. Blanchett is happily married to the writer Andrew Upton, with whom she has four children. “Hepburn said, and it has been a guiding principle for me, that you can’t have everything, absolutely not, you can’t have it all: a fullfilling family life, success at work and a stable relationship. But I’ve been lucky. I think I’ve become a better actress since I fell in love and had kids. I feel that I couldn’t do my job well without my family life. They’re two worlds that feed into each other: my work stimulates my family life, and the simplicity and absolute pleasure of being with my children and my partner, that joy, is reflected in my work.” And as far as the link between personal and professional life goes, Blanchett is perceived as a woman at the top of the world. “Maybe that’s the image the public has of me, but I have been through some very difficult things. Maybe because of that now it looks like I have it all. I know that I face existence in a healthy and authentic way. I understand how difficult it is to connect with your inner self and let it shine through. The rest is subjective. When you see someone like me, someone on whom you can project things, you may think: she’s happy because she has this or that – but that’s looking in the wrong direction. I’m not happy because of what’s going on outside me. I never thought I’d need to search for happiness by winning a prize for my work, or by putting together the perfect outfit, or having money or something like that. A glamorous life all by itself just leads to emptiness. It’s a funny question because I understand that people might look at me and think I’m crazy, but the answer is complex.” MAGNETIC

Blanchett is symbolic of the millennial woman. She’s uninhibited, a fighter, deep and magnetic who can lead a festival, a theatrical production or hypnotise people with the fragrance Yes by Giorgio Armani, for which she is the face of. “I grew up with parents who, despite being in the industry, were wholly dedicated to their family. Success is marvelous, but it’s an illusion.” “For me real life is when your children tell you jokes at the table about their bottoms. Laughing as a family, that human interaction, that connection, that’s what sustains relationships. Just like in my parents’ case, family is my only priority,” Blanchett says. Blanchett leads a life committed to her family and her work from New York to Cannes. At another time, in another era, Blanchett might have been considered a pioneer for her chameleon-like ability to seduce the world with each new role. Blanchett’s natural directness is fresh air at film’s mecca, especially in the era of Me Too. Great actors come from Australia, from Erroll Flynn, to Russell Crowe to Nicole Kidman and Cate Blanchett, a woman who under no circumstances considers herself a film icon who doesn’t pretend to know the secret to happiness. “I felt much happier when I realised that, as cheesy as it sounds, the simple things in life make me happy.” “Slowing down, cooking for my family, my children’s health, the

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TALKI NG WI TH ...

GOODWILL AMBAS SADOR

In May 2016, the United Nations Refugee Agency (UNHCR) appointed Blanchett a global Goodwill Ambassador. Blanchett, along with other celebrities, appeared in a video from the UNHCR to help raise awareness of the global refugee crisis. The video, titled “What They Took With Them,” has the actors reading a poem written by Jenifer Toksvig inspired by primary accounts of refugees and is part of UNHCR’s “WithRefugees” campaign.

AT 49,

BLANCHETT SAYS SHE HAS GOTTEN MORE INTERESTED IN HEALTH AND EATING RIGHT

FEEDING HER LOVE FOR FASH ION

A fashion icon whether she likes it or not, Blanchett has a weakness for well-tailored suits.

S H A MAGA Z I N E

relationships I’ve got make me happy, and it’s lucky that I can count on healthy children to keep me grounded. I feel like a sharp woman. It’s great to have success, it’s great to have money, I don’t want to deny that, but I know that if they took that away and I had my family, I’d be ok. I’ve stopped feeling the vertigo that obsessed me 20 years ago when I thought that everything in life had to be a success.”

“I love them, I love them. I like tailored clothes, the fabrics, when you feel like Jean Paul Gautier or Martin Grant or John Galiano it’s fantastic, they’re geniuses of their field. I loved seeing John Galiano’s designs for The Magic Flute. I don’t like that the

Blanchett has learned to appreciate the lessons of life’s difficult moments. “Suffering takes away your negativity, it pushes you toward spirituality and it helps you grow as a human being. My father’s death was very painful and I was afraid of it for a long time. That fear is a waste of energy. I think that everything that happens in life happens for a reason. Nothing happens by chance. Of course, sometimes I think of what-ifs, but I try not to because I don’t want to live in fear.”

brand is more important than the work, but I like that world. I have to admit.” Blanchett is one of the most elegant women in Hollywood and she credits her mother as the person who fed her love of fashion from a very early age. “I used to design

INTENSITY IS THE HEART OF LIFE

The Me Too movement is sweeping Hollywood and Blanchett took it to Cannes. “Women are not a minority in the world but you wouldn’t know it by the state of our industry,” Blanchet said on the steps of the Palace de la Croissette in a call to arms. “Women, let’s aim for the top!”

for her. I drew and she sewed. We were very creative. I have a sewing machine at home because I love them, but I don’t

Female power, as Blanchett understands it, does not neglect femininity. “Women are beings who are brave, strong, vulnerable, have a sense of humour and are absolutely real. Intensity is, for me, the heart of life.”

have my mother’s skills.”

While answering difficult questions, Blanchett revealed that she does not like to judge other artists. “It’s a challenge. It’s a bit ridiculous to try to choose the ‘best’ work in such a subjective field. The fascinating and marvelous thing about Cannes is that you have a group of people, professionals and artists, in the jury, and then you have the reviews by the critics, and then you’ve got the audience. Each of those groups will always find slightly different answers. As an artist, I don’t worry about prizes. I’m much more interested in the process and whether a film succeeds on word-of-mouth.” When asked about the emphasis on beautiful actresses and glamour on the red carpet, Blanchett answers that, “being attractive doesn’t rule out being intelligent. I think the film industry is by nature glamorous, fantastic, spectacular, full of joie de vivre, good attitudes, discord and disorder. We aren’t always going to agree. The world would be very boring if we did. I think we can enjoy glamour in a fair and equitable way.” Blanchett has lived an intense year in which she played roles in The Avengers and in Ocean’s 8. The most ambitious film in the crossover genre today is Ocean’s 8. The film has a powerful female cast that contrasts with the original male characters in the franchise. Sandra Bullock and Cate Blanchett replace George Clooney and Brad Pitt on the screen which says something considering the Oscar nominations the actresses have already gotten. She also appears in the long-awaited The House with a Clock in its Walls, based on the novel by John Bellairs.

TALKI NG WI TH ...

H E A LT H - C O N S C I O U S

“All my characters are glamorous. I suppose before I wanted to prove certain things, but now I’m much more comfortable with my image and my body.” Still, walking the red carpet continues to be a source of anxiety for Blanchett. “It’s true, it stresses me. It’s not exactly my cup of tea because the scrutiny is intense. I’m glad I’m not starting my career now because I’ve seen things that personally I wouldn’t tolerate. Walking the red carpet demands great personal confidence because they photograph you from your toenails to your hair and the whole world knows about any imperfection.”

YO U CAN’ T S TOP TI ME BUT...

Aware of the passage of time and in her role SK-II, Blanchett drinks lots of water. “Like all mums I have little time to myself and I try to take advantage of

Blanchett follows an alkaline diet developed by holistic healthcare practitioner Nishi Joshi. She avoids red meats, wheat, dairy products, sugar, tomatoes and potatoes and she doesn’t drink alcohol, juice or sugary soft drinks. This way she makes her body more alkaline. She exercises a lot with her husband. With regard to beauty, Blanchett says that she believes in a zen concept of beauty. For her, objects and people reach beauty if they live and move in balance. She has perfect skin because there were lots of skin cancer awareness campaigns in Australia when she was growing up there. Since she was a child she has stuck to the shady side of the street and she uses a strong sunscreen.

what time I have. I wash my face and put on Essence. It’s five minutes every morning.” “I’ve been using their products for 15 years and I feel much better about myself when I look at the texture of my skin,” she says. At age 49, Blanchett says she is honest and embraces the passing of time. “I don’t want to go through life frozen at a certain age when it’s not me anymore,” she says. Blanchett has an open attitude toward Eastern medicine,and says she has learned about taking vitamins to prevent health problems. “I can’t fight time, that would be crazy, but I try to maintain my health with laughter, a healthy diet and exercise.”

At age 49, Blanchett says she takes care of her body with an exercise routine and a low animal-protein diet. “I take care of myself with lots of exercise, lot’s of it. At my age I’m more interested in health and less with the obsession of having a thin body. That said, I think it’s very important to eat organic food. I believe in holistic medicine. As far as exercise, yoga, and pilates are great for the body but my best weapon is my sense of humor. I love to laugh. When you work in such an intense industry you have to be able to relax. You have to blow off the steam you build up on set, where we’re always racing against time and the light.” Blanchett has a great sense of humour. Most of her colleagues highlight her joke-telling talent. “Laughter is the best medicine.”

S I M P L Y

U N I Q U E

A UNIQUE AND IDYLLIC ENVIRONMENT ON ALBIR BEACH – ALICANTE 2 minutes from SHA Wellness Clinic / 5 minutes from the beach

L I V I N G

F O R M O R E I N F O R M AT I O N : T + 3 4 9 6 5 8 5 0 8 1 2 – I N F O @ A B - L I V I N G . C O M – W W W. A B - L I V I N G . C O M

DESTINATION

TE XT

PHOTOG RA PHY

NATALIA BOBROVA

YULENOCHEKK

H E A LT H Y L I V I N G I N . . .

MOSCOW

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M O S C O W I S D E F I N I T E L Y A B I G C I T Y, B U T I T I S A L S O A H E A LT H Y C I T Y.

H OW I S T H AT P O S S I B L E ? P L E N T Y O F PA R K S , G A R D E N S , F I T N E S S C E N T R E S , O RG A N I C E AT E R I E S A N D S H O P S C AT E R TO T H E H E A LT H - C O N S C I O U S . M O S C OW I S Q U I C K LY A DA P T I N G TO T H E N E W R E A L I T Y O F H E A LT H A N D W E L L N E S S .

DESTINATION

JUICES, DELIS & CAFÉS KI E VSKAYA HOLY BA SI L LUBYANK A HOW TO GREEN

How to Green cafe is a trendy food spot run by Aleksandra Novikova -a popular Russian wellness and healthy living activist. The cafe offers a wide range of healthy dishes: salads, sandwiches, soups, smoothies, desserts and an option to create your own salad from a variety of fresh ingredients. Takeout and delivery on offer. No use of refined sugar, refined wheat flour or additives -just nourishing, natural food cooked in the most delicious way. How to Green Cafe is located in the heart of Moscow in Vokrug Sveta gastro-market.

Basil has been used in food and medicine in the East for centuries. At Holy Basil Café each dish aims to maintain health, awaken one’s energy and boost beauty. Most dishes are vegetarian, some with seafood. They only use natural fresh fruit in their smoothies and make their puddings without flour, milk, eggs or sugar. Kutuzovsky prosp., 12, bld. 1 www.holybasil.cafe

PUSHKI N SKAYA M ATE RI A L YOG A C A F É

PAVELETSK AYA

Material Yoga Café is a cosy space to enjoy even if you aren’t attending a yoga class. The menu offers a variety of vegetarian and vegan dishes: soups, salads, snacks, pudding and natural cold-pressed juices. A wonderful place for digital nomads.

J UICE ME UP!

Bolshaya Dmitrovka st., 23/1

Nikolskaya st., 10 www.howtogreen.ru

The new power-up place in Novospassky business quarter from Anastasia Nikiforova, a Russian national champion in synchronised swimming and nutrition consultant. That’s right, this place is about power, because healthy eating re-energises people on the run and helps them unlock new achievements. Signature vegetable and fruit mixes, healthy breakfasts, salads, sandwiches, nutritious snacks, dried fruits and hot drinks. Derbenevskaya emb., 7, bld. 17

FRESHLY JUICED

GROOT AND HOLY BASIL ARE AMONG THE BEST

www.material.yoga

ULI TSA 1 9 0 5 G ODA G ROOT

Groot is about active living, healthy nutrition and experiences. Healthy ingredients and fresh combinations add a unique taste to the menu. Everything is prepared to order without using dairy products or refined sugar. The menus include preparation and ingredient information, such as the meal’s heat treatment, glycaemic index, protein content and more. Their products come from all over the world: guarana from Brazil, coconuts from Thailand and superfoods from the USA. And of course, flax, wheatgrass and sunflower sprouts from the local Moscow region. 2nd Zvenigorodskaya st., 12, bld. 15 www.grootcafelab.ru

R E S TA U R A N T S O KHOTNY RYAD / MAYAKOVSKAYA FRESH

The capital’s first Fresh restaurant opened in 2012. In 2014 the second Fresh restaurant opened on the Patriarch ponds. The Fresh slogan is ‘Healthy is the new sexy’ and that’s the guiding rule of the menu: a symbiosis of a healthy and balanced diet. The Fresh team also develops rotating specials using the healthiest seasonal ingredients.

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TOP TO BOTTOM

FRESH, KM20, MOSCOW- DELHI, VERDE CAFÉ

M AYA KOVSKAYA M OSCOW- DE LHI

Bolshaya Dmitrovka st., 11 / Ermolaevsky lane, 10/7 www.freshrestaurant.ru

BARRIK ADNAYA CHO ICE

Moscow-Delhi serves homemade vegetarian cuisine. Guests can watch the chefs as they make Indian recipes using organic products. There is no menu, which allows the staff more freedom. Serves breakfast, lunch and dinner. Ermolaevsky lane, 7

A brand new restaurant for those who seek healthy. The concept is healthy and delicious food in a bright setting. The menu is based on flexitarianism: the ingredients are combined for the maximum benefits for the body. Each dish is based on various vegetables, and guests can choose an extra, such as fish. Malaya Nikitskaya, 16 instagram.com/choice.restaurant

PUSHKINS K AYA KM2 0

KM20 restaurant is located on the upper floor of the eponymous concept store in Stoleshnikov lane. Eat in the spacious hall with an open kitchen, or the terrace on the roof in summer. The main principles of the cuisine are fresh seasonal products and light, tasty dishes. The menu includes fish, seafood and vegetables, and the wine list offers a huge selection of biodynamic and natural wines. Stoleshnikov lane, 2 www.km20food.ru

facebook.com/MoscowDelhi

KUTUZOVSKAYA VE RDE CA FÉ

Verde Café was created for those who care about the world, their health and the quality of their leisure time. The interior is in an eco-eclectic style, so you can enjoy the delicate raw and cooked vegetable dishes in the best tradition of Californian restaurants. It combines a cosy design, high-quality service, culinary art and maximum benefit from the produce. The menu includes carefully selected fruit, vegetables, seeds, grains, nuts, seaweeds and oils. Kutuzovsky prosp., 36 www.green-company.org/verde-cafe

DESTINATION

MARKETS & GROCERIES

O KHOTNY RYAD GO ROD-SAD

Gorod-Sad is a health cafe, coffee, juice bar and supermarket selling carefully selected organic, vegan and gluten-free products. The company supports local producers and new start-ups. With nine locations in Moscow it is the go-to place for the ‘you are what eat’ set. On any given day you may run into famous faces, a blogger, fashion editor or a ballerina getting kale salad and matcha latte. Gorod-sad also hosts free lectures and workshops on nutrition and invites health and fitness coaches, doctors and celebrities to share their personal experiences.

M OLODE ZHN AYA A M BA R

More than just a ‘green store’, Ambar is a modern cosy space with healthy products for sale, including fresh flowers, books and a café with delicious desserts and breakfasts.

A dozen stores around the city

Rublevskoe highway, Buzaevo village, 100

www.gorod-sad.com

instagram.com/ambar_moscow

LO MONOSOVS K Y PROSPECT

SPORTI VN AYA

O GOROD SPA MARKE T

SE STRY VA RE N I N Y

A healthy space located in the ‘Vorobievy Gory’ housing complex. Synchronised swimmer and nutrition consultant Anastasia Nikiforova launched Ogorod Spa Market as a grocery store and health café. Nearby is a yoga studio and spa, where you can put into practice the healthy lifestyle philoshophy.

Nutrition boutiques which show that healthy food can be tasty and varied. Their team provides personalised recommendations. They sell a wide range of certified organic European and Russian products, alongside vegetarian, vegan, gluten-free options, all aimed at health-conscious customers.

Mosfilmovskaya st., 70/7

Usacheva st., 26 (Usachevsky market);

instagram.com/ogorod_spamarket

Novorizhskoe highway, 26 km, bld. 2 (Petrovsky Bazar); Sokolovskaya st., 3a (Khimki, Moscow region, Fermersky Rynok); Lenina st., 76/6 instagram.com/sisters_vareniny

TOP TO BOTTOM GOROD

SAD, AMBAR, OGOROD SPA MARKET

F I T N E S S & YO G A S T U D I O S

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TOP TO BOTTOM NYM

YOGA, MIND BODY STUDIO, YOGA CLASS, ZARYAD

SMOLENSK AYA N YM YOGA

NYM Yoga is in the very heart of Moscow. It has been an official Jivamukti Yoga method studio since 2006, while offering all levels of classes and special yoga events on a regular basis. It is home to a tasty vegetarian cafe, NYM Kitchen. Plotnikov st., 4/5 www.nymyoga.com

KRASNYE VOROTA MIND BODY STUDIO BY WORLD CLASS

The studio is located in the heart of Moscow, away from the noisy highways, in the quiet alleys of Pokrovka. It’s a place to hide from everyday bustle and gain a sense of serenity and safety. The studio offers yoga, Pilates, AntiGravity, dance, mental and meditative practices, the innovative Low Pressure training system and rehabilitative programmes. There’s something for people at every level, so clients can choose the most comfortable rhythm: a gentle start for beginners or full immersion for the more advanced clients. There’s no need to fuss with membership cards, either – clients can pay for a one-time session or buy a pass for 8 or 25 sessions.

PUSHKI N SKAYA M ATE RI A L YOG A

A contemporary space in the centre of Moscow. Anna Lunegova, one of the best instructors of Jivamukti Yoga in Russia, founded Material Space. Its design – natural wood floors, bespoke lighting, a neutral colour palette – allows the guest to focus inward. The studio offers Jivamukti Yoga, Hatha yoga, Ashtanga yoga, yoga for pregnant women and yoga for kids. The studio also offers psychology, Sanskrit and Thai massage. Busy travellers can develop personnalised programmes so they don’t fall behind while on holiday or business trips. Bolshaya Dmitrovka st., 23/1 www.material.yoga

TVE RSKAYA YOG A CLA SS

Zaryad is a unique space that combines three sports: cycling, yoga and TRX. It features the most powerful ventilation system in Moscow, which refreshes the air every four minutes. Guests can follow their results on the screen in real-time during training. Clients can monitor their long-term progress via a personal account on the official website.

Yoga Class brings together people who choose yoga and other Eastern practices. The studio’s concept is minimalistic, with the purity of city space and a soulful home atmosphere. It offers individualised attention from the best Moscow instructors, international yoga and medicine experts, along with educational and psychological seminars and lectures. Yoga Class has many specialities: Hatha yoga, Yoga-23, Iyengar Yoga, Kundalini Yoga, Jivamukti Yoga, Critical Alignment Yoga, along with hard-tofind Yamuna Body Rolling, exclusive anti-gravity yoga for the face, taijiquan, Pilates, yoga for pregnant women, yoga for kids, Birthlight Baby yoga and various forms of massage.

Kutuzovsky prosp., 12, bld. 1

Voznesensky laNe, 9, bld. 1

www.zaryad.studio

www.yoga-class.ru

Bolshoy Kharitonievsky lane, 16/18 www.worldclass.studio/mind-body-studio/ KIEVS K AYA ZARYAD

GASTRONOMY

TEXT

PHOTOG RA PHY

BERNARDO FUERTES

MARK CHILVERS

JEONG KWAN

THE ZEN COOKING WAY The best chefs in the world travel to South Korea to meet Jeong Kwan, a Buddhist nun and cook at the Baekyangas temple. She uses only vegetables and sauces she ferments herself, some for years. Itâ&#x20AC;&#x2122;s the cuisine of happiness.

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Jeong Kwan is a Zen Buddhist nun at Baekyangsa temple in South Korea. She has a delicate frame, without being fragile. She looks vital but not young; experienced but not ancient. Her clothing is simple and impeccable in neutral colour tones. With her shaved head, she appears almost genderless. The only thing about her that seems fixed and certain is the peace she emanates. Her harmonious movement transmits elegance and tranquillity. And Noma or any of the best restaurants in the world could serve her food.

SERENITY,

THE K EY INGREDIENT

Secular cooking focuses on dynamic food. Temple food instead seeks to calm and stabilise the mind. There are five vegetables that Kwan never uses: garlic, onion, spring onion, chives and leeks. They are called the five pungent spices. They are a source of spiritual energy. That’s why you have to be careful. Too much energy would keep the monks and nuns from reaching a state of calm and might distract them from meditation. They also say those foods arouse the libido. Kwan seasons her food with nature. She enhances its flavours with large amounts of condiments, including shiso, turmeric, Sichuan pepper, brown pepper, spicy pepper paste, soy sauce and soy paste. Those ingredients help awaken the mind and prevent it from going numb. Nor does the temple use sugar, which acts as a preservative.

Jeff Gordinier, a food critic at the New York Times, is one of Kwan’s most fervent admirers. Gordinier discovered Kwan through Le Bernardin chef Eric Ripert, one of the best and most popular chefs in the world. Ripert brought Kwan to New York. Gordinier is the unifying thread on the “Chef’s Table” Netflix episode about Kwan that gave the nun worldwide recognition. Kwan’s international reputation was 60 years coming. Her life is an example of commitment and simplicity and will continue that way despite her fame. Jeong Kwan was born in Yeongju, in North Gyeongsang province. She is the fifth of seven siblings and the third daughter. She was destined to be a farmer’s wife. At age six she began cooking by imitating what she saw her mother doing every day. Her only goal was to share happiness in a poor and hard-working environment. At age 17, when Kwan’s mother died, she decided to become a nun at a temple so that she would never make any children of her own as unhappy as she was when her mother died. That was in 1974. Kwan arrived at the temple door empty-handed and the nuns took her in. It was the end of her secular life and the beginning of a simple and austere monastic life. It was hard at first because of the lack of sleep. She almost quit from the exhaustion. The nuns woke at three in the morning and from the beginning they assigned Kwan to the kitchen. It was a happy match. Kwan liked it because it was a kind of mothering. Now, her maternal cooking feeds the whole temple.

previous page JEONG KWAN PREPARES

FOR PRAYERS. PHOTOS BAEKYANGSA TEMPLE

at left THE UTENSILS

KWAN USES TO PREPARE FOOD FOR THE NUNS AND MONKS

Kwan has no restaurant of her own and it is unlikely that she will take up any of the many tempting offers that have arrived in the wake of her growing fame. She cooks for herself, for the nuns and monks of the temple and occasionally for visitors. Kwan’s influence on the food world and the greatest chefs is more philosophical than technical. She seeks happiness, respecting her food, the planet and retransmitting positive energy. Food is one type of life. That said, Kwan doesn’t live in seclusion. She travels to Seoul on a regular basis to teach at the university. She gives seminars at the Culinary Arts Department at Jeonju University. She’s been teaching vegan cooking for six years. In her classes Kwan teaches that the important thing is the relationship between the components of the food. One shouldn’t eat more than one needs. One shouldn’t waste food. We must be conscious and responsible and exercise the discipline not to reach for that extra morsel when we’re already full. Kwan lives in Baekyangsa temple in southwestern South Korea 280 kilometres from Seoul. Her temple is in idyllic surroundings. Forests and mountains and flowing water compose a natural orchestra. Her food is based on listening to nature, observing and paying attention to detail.

GASTRONOMY

Kwan’s respect for food starts at the source. She grows all the food she eats in the temple garden. She feels the energy of the plants. Her growing process goes beyond ‘organic.’ Of course she doesn’t use chemical products. And she doesn’t worry if insects nibble her leaves, or if an animal wanders in and eats some fruit. The temple gardenis part of the forest. There doesn’t seem to be a barrier between the garden and the forest. The beauty of the plants isn’t the important thing. The important thing is that they taste good. The snow, the rain and the sun that help them grow and create happiness.

THE CUI SINE OF TI ME

The secret of Kwan’s cooking is that she both takes her time and uses time to make her food. She works calmly. She doesn’t use garlic, onion, meat, fish or dairy products. The cuisine is based on centuries-old practices. Instead, she uses fermentation, letting time act on her produce. Her kimchi is marvellous.

The temple food is much more than food for the monks and nuns. It is a philosophy that can change a person. It doesn’t discriminate by religion. Anyone can follow the philosophy. When you taste the food, beyond the flavours you taste on the tongue, you have to use your other senses, your body, sensation, perception, intention and consciousness. You must take all those into account while cooking. Despite being known as one of the global gurus of vegetable cooking, Kwan shows no ego. She doesn’t cook for recognition. She says creativity and ego can’t co-exist.

The idea is to take the ingredients and just add salt, air and time. Kwan gets emotional when she thinks of how soy sauce harmonises with everything. Soy is the base of her condiments. The temple ages some sauces five or ten years and some as long as 100 years. The oldest sauces pass down through the generations. Those sauces hold time itself inside them. When she prepares the soy sauce she revives her ancestors’ knowledge. Soy sauce is life itself.

Some time ago, when Kwan’s father turned 70 he went to visit her at the temple. He was sceptical about not eating meat. He thought that without animal protein people couldn’t take in enough energy. But when he tried his daughter’s shiitake mushrooms, prepared in a soy and sesame oil sauce, he realised that it was the best food he had ever tasted, including meat. He used her given name, Chunjeong, and said, “You’re happy here.”

at right JEONG KWAN IN THE

KITCHEN WHERE SHE TRANSFORMS GARDEN VEGETABLES INTO SIMPLE FOOD FOR SPIRITUAL HEALTH

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ARCH ITECTURE

TEXT

STEFANO NOZZOLINO

DESIGNING FOR WELLBEING CORPORATE SOCIAL RESPONSIBILITY

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ARCH ITECTURE

opening spread TECHNOGYM VILLAGE

LAVENDER FIELDS SURROUND THE CAMPUS IN CESENA, ITALY

MATERIALS

Nature is the inspiration for the project and guided the choice

In 1983, Technogym founder and CEO Nerio Alessandri designed and built his very first gym equipment in his garage in Cesen. He was 22. Today, with 1,000 employees, the company needs headquarters that suit its leading role in the industry. Alessandri cut the inaugural ribbon at the opening of Technogym Village, the company’s new headquarters and the world’s first ever Wellness Campus, in Cesena, Italy. The site covers 150,000 m2 and hosts Technogym’s centre for research and development, production facilities and a large wellness centre built for physical activity and wellness education with an eye on interior design. We had a conversation with Alessandri about the new headquarters. Q

of materials: wood, glass and aluminium.

What is the Technogym Village?

A Technogym Village is the world’s first Wellness Campus, representing a global reference point for the wellness lifestyle. LIGH T

We created the space with renowned Italian architect Antonio Citterio. Our objective is to open it to all stakeholders and inspire the industry. We invite industry operators, trainers, partners, architects, doctors, institutions and media to develop new wellness projects, new business and social models.

Light has been a guiding element. The team ensures an excellent work environment thanks to the quality of the light. The building was positioned to follow the Sun’s path from sunrise

The village combines production with company headquarters. Our research and development centre, a Wellness centre including an avant-garde gym, a conference centre, and a restaurant serving zero-mileage food are all on site.

to sunset.

N ATURAL BARRIER

Technogym Village also represents an educational and cultural hub with strong connections with the local community thanks to our work with The Wellness Foundation. It is a non-profit I founded to promote wellness culture, research and education. Over 10 years we have created something called The Wellness Valley project, which is a multi-stakeholder, real-life example of a local wellness ecosystem.

Every cubic metre of soil is reused to create a natural barrier that stretches for some 800 metres, parallel to the motorway. This offers two advantages: an aesthetic parallel to the curved roof of the building, and natural sound proofing.

at right NERIO ALESSANDRI WAS

BORN IN CESENA IN 1961. AFTER TRAINING AS AN INDUSTRIAL DESIGNER, HE FOUNDED TECHNOGYM IN 1983, OFFERING PRODUCTS AND SERVICES FOR WELLNESS. THE FIRST GYM EQUIPMENT, DESIGNED AND BUILT IN HIS OWN GARAGE, WAS THE RESULT OF HIS ENTHUSIASM FOR SPORT AND DESIGN

The project has involved public administration, private companies, schools, the public healthcare system and tourism operators both on the coast and on the hillside. Each of them has engaged by leveraging wellness within its specific field. Today we have more than 50 programmes all over the region – free summer exercise programmes for the elderly in the parks, wellness educational programmes in the public schools, new sport and wellness oriented touristic packages in the coastal area, a new touristic offer combining biking, art and gastronomy in the hillside and many others. Q

Why was Technogym Village founded and what is the idea/mission behind it?

A Being associated with wellness is strategic for our positioning. When designing our HQ, we wanted to create a place to inspire the world. Wellness is not a concrete product but an experience. In order to understand it you need to live it. And then of course, we wanted to create an inspirational location for our staff. We want to be a world leader in designing wellness solutions.

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ARCH ITECTURE

In addition to this, at Technogym Village we have a wide corporate wellness programme that we planned as a long-term investment in a more positive, creative and productive workforce. On the one hand it’s a relevant corporate social responsibility strategy, and on the other it represents the pragmatic belief that our people’s wellbeing represents an important asset for the company’s development. HUMAN WELLBEI NG

The interior design has also been planned around human beings with completely natural materials,

Creativity and intellect go hand in hand with a healthy and efficient body, which in turn also ensures psychological and mental wellness. This is why many international companies have set up corporate wellness projects in partnership with us to ensure the psychological and physical wellbeing of all their employees.

custom-furniture intended to encourage correct work posture, wide glass surfaces to let the natural sunlight in and integrate

Where is wellness heading: more machines, better technology, total connectivity / fitness tracking?

the building in the landscape.

WORK I NG ENVIRONMENT

The north-facing building is designed to exploit the natural heat transfer mechanism, ensuring a cool working environment in summer and a warm one in winter. Large automatically opening glass

A The digital revolution is changing the way we live our life every day: how we manage our businesses, buy products and services and communicate with other people. In fitness and wellness as well, digital represents the game changer in how people access and experience sport and physical exercise. It also means every experience can be very personalised. The future is all about digital innovation and personalisation. Innovation and technology have always been a key element of Technogym’s DNA. For us digital innovation means that in addition to our products, we provide our clients a full ecosystem of connected fitness equipment, a cloud platform and mobile apps in order to offer fully personalised programmes on the equipment via mobile.

panels below the roof use recirculated air to lower the temperature inside the building.

As far as specialisation is concerned, I believe clubs, spas, hotels and sport centres will create personalised programmes for different kinds of activities and goals. Technogym is very active in this area and we offer many different training formats and a full library of training programmes that can be assigned to each client, consistent with their specific needs and training level. environment and put in practice what we promote.

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MEDI CINE

TEXT

I LLUSTRATI ON

JONATHAN GEFFRIES

PABLO VALLEJO

DR. JEFFREY REDIGER WO R K I N G F O R A S C I E N C E O F H E A LT H ‘There is nothing spontaneous about spontaneous remission’

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Jeffrey Rediger works on unexplained medical phenomena. He seeks to bring a focus on health and hope to a field obsessed with disease. Q What in your own background motivated you to study health and medicine? A I came from a really conservative background on a farm without the usual conveniences. I grew up feeling I was not a part of the culture around me. I was a very questioning kid. My parents hadn’t gone to college. I served as an orderly in a hospital in high school and learned what it means to care for patients. After I finished a degree at Princeton Seminary I decided to go into medicine. I was really interested in the question: ‘How do people heal?’ Q

You have called for a ‘Science of Health’ rather than a ‘Science of Disease.’ What do you mean by that and what should a ‘Science of Health’ look like or be?

A I think it was a brilliant and really important step when early scientists took illness from the Church and said, ‘You can’t blame people for being sick.’ Things are beginning to change. It’s a new era in medicine but we haven´t really studied health and healing. Doctors are trying to treat diseases, but I think that’s just the symptoms, not the underlying causes. I study patients with incurable diseases. I talk to patients who say their doctors were dismissive or even irritated by them. There’s nothing spontaneous about spontaneous remission. We don’t study it and I don’t know why. That changed for me in 2002. A nurse from Massachusetts General Hospital came to me for help. She didn’t know how to tell her son that she had pancreatic cancer. She eventually went to Brazil to see a healer called Joao

de Deus. She called me from Brazil to say that she was healing. She invited me to visit and study what that healer was doing. I was afraid of what my peers would say. I said I’m just not going to do it. But eventually I did go to Brazil in spring of 2003 and it changed my life. Since then, I’ve been collecting cases with clear medical evidence for recoveries that were thought to be impossible in the paradigm I was trained in. Q

What significant changes can we expect in the health sector in the coming years?

A I believe that the overarching course of human evolution is that there’s a slowly growing respect for the underlying capacities of each and every human being. It’s very interesting how words for mind and body and soul developed over time, words such as ‘me’, ‘we’ and ‘soul.’ You slowly have the rise of democracy and human rights. It’s my belief that medicine and religion have been slow to accept the democratisation. Medicine has been uniquely resistant to the democratising influences for a variety of reasons. What we have in the US is the doctor is the expert over your body, even if they only see you for fifteen minutes. This assumption that is really rooted in 18th century and 19th century physics. The doctor is trained to pierce through the patient’s story and that the story has nothing to do with illness, but that’s starting to change. By and large, the average person knows nothing about nutrition. Doctors know nothing about nutrition. Even after Campbell’s China

MEDI CINE

WHO I S JEF F REY REDIGER

Rediger is a psychiatrist and Princeton-trained Master of Divinity. He directs the Maclean SouthEast psychiatry programme in Middleborough, Massachusetts, and is an instructor of psychiatry at Harvard Medical School in Boston. He began collecting stories of improbable medical recoveries in 2003 on a journey to Brazil and is now collecting those stories into a book to appear in 2019. Rediger is finishing up his first book, which he claims got the best book contract in the United States in 2017. It will bring together the many cases of unexplained recoveries that he has studied since that fateful trip to Brazil. Look for it before Christmas 2019.

Study, doctors don’t know about it. Doctors don’t believe that heart disease is reversible, doctors don’t believe that diabetes is reversible. Medicine is rooted in a deep belief that the mind and body are distinct. What’s going to break this down and radically change the whole picture is that quantum physics is now entering modern medicine through Silicon Valley. I’ve heard it said Indian villagers will have better healthcare in five years than most US folks because certain old university professors are still alive in the US. Q

Why do you think Western medicine is not putting enough attention on lifestyle and nutrition as ways to prevent or even cure many of today’s illnesses?

A I think there are probably multiple levels at which one could address that. Doctors are trained to study disease and not life stories or attitudes toward nutrition and health. So much of nutrition is driven by the funding that comes from pharmaceutical companies. They drive a lot of the education of doctors, the funding of conferences that doctors go to, they drive a lot of the research that doctors read so there’s this kind of ineluctable beat of the pharmaceutical presence in what we read. It excludes things that are by and large about nutrients. It used to exclude other things, including meditation, but that’s changing. Herbert Benson was a leading light at Harvard, now retired, who was a warrior. He did a lot of research on meditation, which does really work, and he has the battle scars to show for it. The focus is still on treatment if you break a leg but if you want to regain health you’re easily brushed off. Q

Why do you think Western medicine is so hesitant to promote the health benefits of holistic practices and lifestyle?

A Doctors and researchers pride themselves on the double-blind, randomised placebo-controlled trials. There’s different qualities of meditation,

they’re just harder to study. Our scientific model needs updating. It’s only designed to study the evidence of the five senses, things you can see and touch. Anyone who goes into wellness is experiencing things you can’t touch directly. Q

What do you think are the black boxes of scientific medicine?

A I think the placebo response is now gaining increasing attention. The placebo response was something that you had to put into your studies. It was clear that many people got better even when just given a placebo and we had no understanding of that. So we just account for it and get that out of the way so we could go on with quoteunquote the real science. But it’s a really powerful response. There is research since 2009 showing that the placebo is getting stronger for reasons that we don’t understand. Q

Why do you say that Western medicine is more about analysing and breaking problems into parts than into connecting things, the way you’ve described so-called Eastern medicine? What is the best way to keep and use the best of each method?

A I think one of the brilliant aspects of Western culture is we can break things down into its constituent parts, like we do with microscopes and telescopes, for example. In Western science, sociology is not psychology, which is not anthropology, which is not medicine, which is not… We have all these different disciplines. If a person has a medical problem they go to a physician. If it’s a mental problem they go to a psychiatrist. If it’s a religious problem they go to a rabbi or a pastor or an imam. But I think what’s true is that they are missing the person who integrates it. All these specialists don’t help a person see the whole thing. It’s not until we have a medicine that can see the big picture, with trans-diagnostic principles, that we can really help people. For example, most

S H A MAGA Z I N E

of us who think we know something about nutrition don’t. Nutritional density is a very different thing than a fad diet or counting calories or basing your eating style on the food groups. But some of the people who get better don’t make any changes at all, nutrition-wise. So there’s deeper factors of mind and spirit that can play a huge role and we don’t really map that so well in the West. I think turning to the East or deeper spiritual traditions in the West help. The power of not just positive thinking but living a life that is not fear-based. A life that is about connecting to others and recognising the value that who one is is special and beautiful. To be able to live from that place, that can be a very powerful thing.

TECH NOLOGY

Q You describe self-esteem as a starting point for changing behaviour. In the case of the patients you’ve studied, what about their diagnoses made them re-think their selfesteem and their behaviour? What can other patients learn from them?

“Digital technologies that place the consumer or the patient or the person at the centre of the equation where their story actually matters are going to increasingly drive change in medicine in ways that no amount of book writing or mind-body programmes are able to do, which is fabulous. We are going to increasingly see, using wearables and things like that that, ‘Oh, I did this and this is what that did to my heart rate or my blood chemistries or my blood sugar.’ That will allow all of us to increasingly take charge of our health.”

A Some people will curl up and die when they get a diagnosis that they’re going to die and other people will get up. Whether someone does chemotherapy and the standard stuff or wellness and nutrition things, it needs to not be a burden or be an external compulsion. Whatever path they choose it needs to feel like this is the path for them and they’re doing it for themselves. I think that people often get ill because they feel a burden. So, when a person gets a fatal diagnosis there’s this whole group of people for whom the diagnosis can be a liberation. They say, ‘Oh, I can focus on myself for the first time in my life.’ It’s different for different people. There are factors that are not universal. Nutrition is a big one. The same dynamic can be addressed in other ways. A woman I interviewed was diagnosed with breast cancer, told she was going to die. She began to realise in the context of dealing with her illness that she had shut down a lot of parts of herself. She had been

living with an abusive man. But she became saucy, she liberated some part of her psyche. I suspect that played a role in why she got better. Self-image is not just cognitive. A person can have certain cognitive beliefs about having improved self-esteem, but if it’s sitting on 40 years of bad self-image, they need an experience that kind of parts the curtains. Q

How can a person who isn’t undergoing a crisis decide which specific daily behaviours they need to include in their lives to sustain their health?

A I think balance is really important. If their life was not authentic at some level, a life lived serving others or catering to others but that wasn’t filling their own spiritual needs. You see it in the light in their eyes. Another woman I interviewed had end-stage lymphoma and was going into organ failure. She realised that she had been living a very fear-based life. She had done all the right things. She had had a friend that died from cancer and had decided, ‘I’m going to make nutrition a really big part of my life.’ She had been eating from a place of fear. Now she believes that left her vulnerable to the cancer. She went from that to living from a place of self-acceptance, self-compassion and less ‘shoulds’ in her life. She still eats with a high nutritional load but she’s less intense about it and less focused about it. If she wants to have a piece of cake or chocolate she has it, but she now realises that health comes a higher place than nutrition. Health and vitality come from a higher place than just nutrition. Q You’ve also studied divinity and spiritual practices. What can people learn from spiritual traditions to improve their health? A In Spain you have Teresa de Avila who was about transforming the mind and the spirit. I think that’s receiving more interest today: the things that knit the soul together such as yoga, journaling, reading, that cause the person

MEDI CINE

HEAD VS H EART

On a trip to Brazil an Irish filmmaker was taping Rediger as he interviewed people with stories of improbable medical recoveries. “I don’t remember

to feel alive and have an energy and a purpose and to feel like they have a value as a human being just for who they are. Anything in the spiritual traditions that says we truly are not defective creatures, fundamentally, that we’re not alone, helps. When spirituality reverses those things and puts them in context. Q

How can we apply scientific standards to measure the positive impact of the mindbody connection on our health?

what he asked me but I said, ‘There’s evidence that something happened. I believe it in my head but I don’t believe it in my heart.’ And then he said, ‘Well did you hurt yourself? You’re bleeding.’ And then I pull up my t-shirt and there’s this little one eighth of an inch horizontal incision on the skin of my chest over my heart and it was bleeding. It couldn’t just be ignored. That was a kind of turn your world upside down kind of experience. I’ve concluded that the body at some level is the metaphor for a deeper part of us. To understand that is a really big opportunity and that means one has to really tie together and understand some connections between mind and body and spirit.”

A There’s a growing number of researchers looking at how these different systems interact. That it’s not the end of a career if you do meditation research is huge. The same for placebos. We need to be looking at trans-diagnostic principles. It was wrong-minded to think that keeping your cholesterol down, your blood pressure down was going to work on its own. We now know it’s inflammation. These have a universal pathway around inflammation. That calls not so much for medicine, as for a lifestyle change. That’s gaining huge momentum in medicine now. Studying things like vitality, the indices of inflammation, the signs of a vital life. What are the signs of a healthy psychological and spiritual life? We typically haven’t studied that and now there’s a momentum. I don’t want to be dismissed into alternative medicine. Millions and millions of people won’t go to alternative medicine so our solutions have to come from mainstream medicine. Q

Psychiatric therapies seem to be divided into pharmacological and talk-based. What do you think is the origin of that division, and what will it take for the field to better blend them into complementary strands?

A I do not believe that the psychiatric hospital should be down the road from the medical hospital as if there’s this big difference. When you walk into the medical hospital everyone has been trained that the story the person is carrying has no bearing on what presents

in the medical hospital. And I’m telling you it’s a huge story. I saw a woman come in with chest pain, so her doctors think maybe it’s a heart attack, but don’t really pay attention when they ask her about it. It turns out her husband of forty years is leaving her and she didn’t have a way of dealing with it. They tell her it’s a panic attack and I saw her again a month later. This time she has atrial fibrillation. I can’t prove the connection but I see it all the time. I have another patient who has fights with her mom and reports leg thrombosis. We treat it with medicine but don’t treat the cause, which is her fights. Q

There is nothing more empowering that taking control of your own health. How can someone become the ‘CEO’ of his or her own health?

A People need to view doctors as consultants, but not as the experts of their lives and their bodies. I think that medicine teaches passivity. It teaches you to be a good patient who lays in your bed and does what the doctor tells you to do. And the people I study sometimes are not the ‘best patients.’ They demand second opinions or they disagree with the prognosis or they decide they’re not going to follow the recommended treatment, they’re going to do something else. They think for themselves and they take responsibility for their health. Sometimes they just conclude that if you let someone else be in charge of your health you might not be happy with the results. At the end of the day the doctor goes home, and the patient is still stuck with what they’re dealing with. So I think ‘the CEO of their own health’ is a really good term to help people wake up to the truth and the dignity of their being and to take charge of their health.

EN VIRONMENT

TEXT

SEBASTIÃO SALGADO. EARTH, LAST CALL. BEYOND GENESIS

SANDRA DEL RÍO

SUMATRA TEUREM, SIKIERIE AND LEADER OF THE MANTAWAI CLAN PREPARING A FILTER FOR SAGO, WEST SUMATRA, INDONESIA, 2008

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“ E XO D U S ” I S B O R N O F S A L G A D O’ S E X P E R I E N C E O F T H E M O S T T E R R I B L E C O N F L I C T S . H E B E L I E V E D T H AT H E W O U L D N E V E R R E T U R N T O P H O T O G R A P H Y, H E C O U L D N O T C O N T R O L H I S E M O T I O N S N O R T H O S E O F A V I O L E N T A N D D E S T R U C T I V E W O R L D O N T H E E D G E O F S U R V I VA L . B U T H E R E I N V E N T E D H I M S E L F A N D “G E N E S I S ” W A S B O R N . I T I S A M A R V E L L O U S B O O K I N W H I C H S A L G A D O T R AV E L S T H O U G H T F U L LY W I T H H I S C A M E R A T H R O U G H A W O R L D O F H O P E . N O W, AT A G E 74 , H E I S S TA R T I N G H I S N E X T P R OJ E C T.

EN VIRONMENT

TERRA INSTITUTE

SEBASTIÃO AND LÉLIA WANICK, BY RICARDO BELIEL

previous pages: ZAMBIA

AFRICAN ELEPHANT, KAFUE NATIONAL PARK, 2010

SANDWICH ISLANDS

CHINSTRAP PENGUINS ON AN ICEBERG BETWEEN ZAVODOVSKI AND VISOKOI ISLANDS, SOUTH SANDWICH ISLANDS, 2009

BRAZIL

A GROUP OF WAURU FISH IN THE PIULAGA LAKE, MATO GROSSO, 2005

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Salgado and his wife of fifty years, Lélia Wanick Salgado, who divide their time between Paris and Brazil, keep a low public profile apart from their commitment to their latest project, Instituto Terra. Inspired by the miracle of their ranch on the River Doce, in the state of Minas Gerais, Brazil, which they turned into a paradise on Earth, they are now turning the Instituto Terra into an environmental model. Just a few decades ago, that ranch where Salgado grew up, was a droughtparched, over-grazed desert. Since then, they have recovered more than a thousand tributaries to the river and replanted 297 species of trees. The sun now shines on beautiful jacarandas, coconut palms, peroba, jaboticaba and pitch trees. Birds were the first to return. Ocelots, native wild cats, took longer to return, but they are no longer in danger of extinction there. Caimans, armadillos, capybaras and coaties have also returned. Nature is getting strong again and even the unlikeliest environmentalists in the region are starting to believe in “one man’s madness.” “I am trying to create a global movement to promote development without destroying the environment, and which supports local communities.” He is doing it. They have planted more than a million trees and more than 72,000 visitors have attended environmental courses at the Instituto Terra. And then there is the marvellous photography book, “Genesis,” whose images grace these pages. Salgado, who has been committed since 1969 to documenting controversial, uncomfortable, difficult subjects, those that only the few dare to cover, says: “photography needs to materialise, be printed, be seen, be touched. But photography alone is unable to change anything. It is part of a movement in which we must all participate in order to change something.” INDIVISIBLE

GEN ESIS

“Genesis” was his reconciliation with the world and the beings which inhabit it. Perhaps it works because it happened at the same time as his most profound and transcendent endeavour, repopulating the slice of the Amazon of which he is a part. He shows us that it is still possible to rebuild this Earth. “Genesis”, published by Taschen, is available in several formats, including a luxury edition.

Sebastião Salgado and Lélia Wanick Salgado have been together since 1969, when they migrated to Paris, fleeing the dictatorship in Brazil. He was an economist and she was an architect. They were committed rebels with great intellectual autonomy and the clear gaze of people on a mission. Together they continue using facts to save the Earth from extinction. They have made the Instituto Terra the symbol of the Amazon. And the Amazon is a symbol of the planet. In the documentary “The Salt of the Earth”, director Wim Wenders manages to capture in beautiful, sensitive images what two unwavering consciences can achieve for the sake of humanity.

ART

TEXT

CAROLINA GONZÁLEZ

Rebecca Louise Law:

‘I want an art that conveys humanity, serenity toward nature... an art where this is still alive in death’

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CONCEPT

REBECCA LOUISE LAW, IN THE FLOWER GARDEN, THE GARDEN MUSEUM, LONDON

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You enter a room and the colour, the shapes and the aroma suffuse everything. Yellow, red, violet, green and orange colours flood your retina. The city and its noise fall away, as do your thoughts and worries. Suddenly, you are in the middle of, or perhaps below, a field of flowers, of gerberas, roses, lavender... but it’s art. And it’s stunning. You may be looking at 1,000 wreaths, each one 5 metres across, like the last exhibit at Kew Gardens, in London. Everything you see is made with flowers. Rebecca Louise Law is behind it all. She is a London artist known for her skill with natural materials, especially meticulously preserved flowers.

HER METHOD

How do you preserve them, you ask? With cold, basically. Law puts her flowers into giant freezers to kill any pests or diseases that might damage them. Then they’re ready for their 3D work. She buys them fresh in bulk and then her team inserts wires and creates the garlands.

Law has exhibited her colossal creations in New York, San Francisco, London, Melbourne, Athens and Art Basel Miami. But before we get into her achievements as an artist we must learn where she is coming from and what she is looking for. Only then we will understand why Law’s work is so moving. She belongs to the sixth generation of a family of artists and gardeners. Law grew up surrounded by a beautiful garden that doubled as her playroom. Who needs a TV? Her father was the gardener at the National Trust’s Anglesey Abbey, a beautiful mansion northeast of Cambridge, part of which is open to the public. The abbey and its picture-perfect garden are famous. This made the young Rebecca grow up with a sense of respect and profound sensitivity towards nature. Since she was a little girl, Law drew flowers for her parents. And not just one drawing, hundreds and hundreds. She has been “obsessed with flowers,” for a long time, she says.

Interestingly, almost as a nod to the classic Dutch painters who inspired her, such as Balthasar van der Ast or Ambrosius Bosschaert, Law buys many of her raw materials from the Netherlands. She often seeks out flowers that are in abundance that year to reduce their environmental footprint, since Dutch greenhouses usually have surpluses. When she finishes the installation, the flowers dry slowly and change shades. They grow more ochre, more yellow. It is a different experience every day for visitors. Even the shape of the sculpture changes. Then, the flowers are collected and put back into storage for future use. Nothing goes to waste.

THE TIMES THINGS CLICKED

That sensitivity could only lead to studying art. Law studied Fine Arts at the University of Newcastle from 2000 to 2004. But she was frustrated because she felt unable to capture in an oil painting everything she saw. Law could not represent the magnitude of what nature meant to her in a painting. One summer, at home, her father put hundreds of dahlias out to dry on a bed. “Do you think they will dry well?” she asked. “Of course!” he answered.

at left THE VALUE OF THE MATERIAL

THE BEAUTY OF DECAY, EXHIBITION AT CHANDRAN GALLERY, SAN FRANCISCO

on next page HANGING FLOWERS

IN THE FLOWER GARDEN, THE GARDEN MUSEUM, LONDON

In September Law returned to university with her car full of flowers. That’s when something clicked for her and she began exploring using flowers in sculpture. She began thinking of installations. “I have always loved flowers and I’ve tried to capture a childlike freedom in nature through installation art. I’ve always wanted my art to be physical; Using flowers to paint in the air, I found that dried flowers could provide a beautiful palette,” Law recalls. “The ephemeral nature of flowers has made the medium incredibly challenging and I have never stopped learning about the limitations of each flower”. Law went deeper. She wanted to know everything about flowers. Law learned to grow them, to care for them, and even how the market for flowers works. Beyond the practical side, she also studied the history of flowers, their evolution, their antiquity, their reception and presence in art, and even their symbolism. “This process was what really transformed me into an artist,” she has explained. After university, Law worked with a famous florist. Then Hermès gave her an important commission: an installation for the The Floral Hall of the Royal Opera House. This commission boosted her creativity, because it gave her the sense and the knowledge that she was good. “Make it as extreme as you

ART

at right THE CANOPY

MADE OF 150,000 MIXED FLOWERS, MELBOURNE, AUSTRALIA

can,” they told her. Law suspended fresh flowers from the roof of the hall and created a dramatic effect. Because her ideas about nature prevent her from using it for something ephemeral, she wouldn’t let cleaners just toss the flowers into the bin after the installation at the Royal Opera House. Instead, Law took the flowers to a church in London and used them to line pillars inside. The next day, as staff were going to remove the flowers, someone said the flowers were dead and that the pillars of the church were covered “with death”. It was the second time something clicked in Law’s artistic career. That was when Law realised she should take it one step further. That a flower expresses both life and death. That she could work against this cycle of life and death by going beyond the freshness of the flower and the use and waste that marks the contemporary era, using flowers. Law felt called upon to investigate her compositions and to give them the importance that had been lost over the centuries. “I want an art that conveys humanity, serenity toward nature... an art where this is still alive in death,” Law says.

ART OF NATURAL BEAUTY

In Times Square, New York, Law built an installation with 16,000 flowers. The installation, called Art at Viacom, was right in the Big Apple, surrounded by traffic, noise and lights. The big city opened itself up to the delicacy and sensitivity of Law’s flowers. In Melbourne, The Canopy displayed 150,000 Australian native flowers. They formed a grand and beautiful waterfall, a kind of oil painting that reached to the roof of a shopping centre. It was meant to be a semi-permanent work and last for years. This is another strong point: the contrast of the beauty, calm and nature against the consumerist and voracious spirit of the great urban symbols. “The work is about humanity and how we respond to natural beauty,” she says. Rebecca, the girl, is still there, unbowed, teaching us that life is better in a garden.

DIY TI PS

Law’s tips for SHA Magazine readers: “Air drying is the best way to preserve a flower, by hanging the flowers upside down. Dark, dry spaces are best for preserving the colours. The most reliable flowers are everlasting specimens like Rodanthe and Acronlinium”.

A F LO R A L S C U L P T U R E C R E ATO R

This is how Rebecca Louise Law dug deep into her colossal research and artistic work and began to work with dried, or treated, flowers. They are preserved, not dry, but they transmit life. Life, colour and emotion abound. You don’t have to look beyond her October 2017 London installation, Life in Death - a declaration of principles which exhibited 375,000 flowers from around the world. Each garland was made of 1,000 flowers and took a day to make. Each one. For six months, attendees could marvel at how cut and preserved flowers filled the moment with light and life. Law had continued her research at Kew’s Herbarium and Economic Botany Collection, a collection about how people have used plants around the world, and had learned along the way how ancient Egyptians preserved flowers in graves, among other things. There are Egyptian garlands dating back to the year 1700 BCE. If those flowers could endure for centuries in the dark of the necropolis until the second life in which the Egyptians believed, why not do something similar today? For Law, it was the discoveyr she needed. “Here is, at the end, proof that in the right conditions, dried flowers can retain the shape of their original bloom”, she said. Rebecca Louise Law has also created floral sculptures, and very special pieces, such as the series Hydrangea, Gypsophila... inspired by the still-life paintings of the Dutch golden age. Her works are bespoke, specific to each location and designed to dry into permanent installations while on display. As her studio puts it, “Rebecca’s work evolves as nature follows its course”. What does she want to transmit with all this? Above all, it is a call to stop and reconnect with the feelings that convey nature. It is also a reflection on the ephemeral, the banality or importance of the moment. And of course, beauty. “I would like for anyone who sees my installations to feel as if he or she were entering a weeping willow, to change their perception of time,” Law says.

DESTINATIONS WI TH SOUL

RESILIENT This small country nestled between India and China suffered devastating earthquakes in 2015. The death and destruction caused by the natural disaster are surpassed only by the spiritual force of a people accustomed to a hard life and who, with the help of NGO’s such as Petra Němcová’s, are building the basis of a better future by building more resilient schools. These are some of the reasons for visiting Nepal and chipping in toward the reconstruction of an earthly paradise that’s already very close to heaven.

NEPAL

Â© P H OTO B Y J A S C H A PAG A I N

SHA M AG A ZI N E

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S H A MAGA Z I N E

LUCAS LAURSEN

THE VOLU NTEERS’ JOU RNE Y

Volunteers fly themselves to Nepal, where All Hands and Hearts - Smart Response (Petra Němcová’s non-profit organisation) takes care of simple accommodation and providing local food. “It’s dal and rice every day. It’s very simple because we have to make sure that the funding goes to the right places,” Němcová says, “But nobody goes hungry!” Since the earthquake, volunteers have rebuilt or retrofitted 16 primary and secondary schools, supporting over 4000 students and their families, in Nukakot and Sindhupalchowk districts. Many volunteers stay on after volunteering to go trekking around Nepal. It’s all part of the

Philanthropist, entrepreneur and model Petra Němcová has been visiting Nepal since earthquakes struck there in 2015. Almost 9000 people died and over 16000 schools sustained damage. So the charity she co-founded began sending volunteers to help rebuild more resilient schools throughout the country. Many of the mostaffected places after the earthquake were in the most remote places, Němcová says, so the reconstruction work took volunteers far into the countryside. “Usually the schools are at the top of a hill. They call it a hill. To us, we would call it a mountain.” One school is several hours’ drive from Kathmandu and requires a final fortyfive-minute drive up steep gravel roads. In the winter, the temperature gets down to minus seven degrees centigrade and summer monsoons can bring mudslides. So, each school is a labour of love and each location is different and has its own charm Němcová says, : “That’s where our volunteers live, and they absolutely love it.” Q

What makes the All Hands and Hearts approach stand out?

emotional connection Němcová says people build with the country. at left EMOTIONAL CONNECTION

THEY HAVE BUILT OR RETROFITTED 16 SCHOOLS IN NUKAKOT AN SINDHUPALCHOWK DISTRICTS

A We come in early for early response and we stay late for rebuilding of schools and homes in disaster and residents. We provide the full arc. There’s been a lot of focus on first-response and the rebuilding part often gets forgotten. When you are focusing only on first-response you are not building resilience. It’s very rare that organisations can make long-term commitments.

Why the focus on rebuilding schools, instead of say roads or electricity?

A The school is going to help not just the children, but the community and the parents. Every year they are not in a safe school they are not able to learn properly. After [the 2004 Indian Ocean tsunami] I started learning a pattern of what happened after the first responders left. The community was really worried and asking, ‘How are we going to take care of our children?’. Q

All Hands and Hearts has nine projects around the world right now. How should readers who want to volunteer decide where to go?

A Usually we find that volunteers have an emotional connection to one place or another. Many Europeans choose Nepal if they’ve been hiking or trekking there before. But from our standpoint, lesser-known places like Dominica need more volunteers. Q

For readers who can’t volunteer their time, what advice do you have for charitable giving after natural disasters?

A The best way you can help is to think about how to help their long-term needs. I think that’s just so crucial, to start changing the mentality. It’s really what will help the families impacted by natural disasters so much more.

DESTINATIONS WI TH SOU L

TEXT & PHOTOG RA PHY

FÉLIX LORENZO

K AT H M A N D U, N O P R O B L E M

Welcome to the land of ‘No problem’ and ‘Take it easy’. No, it’s not in the Caribbean. It’s Nepal. Carved out along the Himalaya mountain range between India and China, between Tibetan Buddhism and Hinduism, Nepal has resisted invasions over the centuries. It hums along between chaos and calm with a rare and attractive grace. KU MARI PALACE

The Kumari is a flesh-and-bone child that Nepali people worship as a goddess. If they are lucky

The culmination of that controlled and captivating chaos is the capital, Kathmandu, set in a valley fertile with deep contrasts.

enough to see her look out onto the balcony of her palace--which she does several times a day-they cannot look her in the eye.

The one million inhabitants in the city live apparently frenetic lives with cheerful spirits and relaxed attitudes.

The King appoints the kumari and when she reaches puberty, she is dethroned and replaced with a new one.

Kathmandu still has the charm of the 1970s, when it was a mecca for hippies, but now it has a more contemporary and cosmopolitan atmosphere. The capital is enriched, and not just economically, by the trekkers and mountaineers who pass through on their way to or from Everest or other Nepalese Himalayan summits. In the District of Thamel, perhaps the most Westernised in Kathmandu, among the dark-skinned, big-eyed throngs, the colourful saris and the men wearing clothing halfway between the East and the West, are thousands of lighter-skinned visitors dressed in the boots, fleeces and trekking trousers that seem to be the official uniform of foreigners in Nepal. In Thamel, tourists feel at home.

at right IDYLLIC SCENE

A STUPA ON THE SHORES OF LAKE POKARA; THE GREAT STUPA OF BOUDHANATH

But despite the fact that treks and climbs are the best-known attraction, Nepal has plenty of other surprises in store. Beyond the mountains, a trip to Nepal may include visits to Pokhara, a safari to

Chitwan National Park or a pilgrimage to Lumbini, the birthplace of the Buddha. And a few days in the Kathmandu Valley are also highly recommended. A week is just enough to get a taste and get hooked. After enjoying a smooth transition in the more Westernised Thamel, it’s time to make the leap in time and visit Durbar Square. The square is surrounded by 17th- and 18th-century aristocratic palaces crowned by precious wood carvings. They are so representative of Kathmandu that a whole industry of artisans has sprung up to make woodcarving keepsakes for tourists. The most common are small decorative windows that imitate the large windows of the palaces. Travelers encounter tiny prayer altars in nooks everywhere, hosting the Hindu gods Brahma, Shiva and Vishnu, their variants and wives. There are also impressive temples, such as Kasthamandap, a 12th-century multistorey temple built with the wood of just one tree, according to legend. Wherever there is a sacred image we bump into swirls of people praying to it, as well as people ringing bells with their fingers as they pass, a sign of respect. Any given working day in this neighbourhood is marvellously chaotic, enveloping, and even festive: people coming and going, people who are just there, souvenir sellers, sadhus (holy men) letting tourists photograph their long hair and their painted faces, porters parading by with goods stacked two metres high on their heads, throngs paying homage to their icons, someone charming snakes, sacred cows wandering, sacred flocks of pigeons warbling and sometimes there’s even an elephant. Anything is possible in Kathmandu.

N UTRITI ON

TEXT

LOLA GARCĂ?A

NUTRITION UNDER THE MAGNIFYING

GLASS

Whenever we buy an appliance, no matter how small, it comes with a surprisingly thorough manual. Unfortunately, we donâ&#x20AC;&#x2122;t have one for our bodies. Do we know how it works? Do we know which foods are best for us? And worst? We see miracle diets everywhere, products that promise near-magical effects, superfoods and diet foods. Confusion reigns in the food industry, to the benefit of a few big players. Research tends to support the product of those who pay for it. Universities specialised in food research tend to get different results from corporate research. The World Health Organisation issues a caution guidance, too. The end result is that most people do not know which foods are good or bad for their bodies, and those who have the proper information still face the challenge of eating the right way in a market saturated with processed food and indecipherable nutrition labels.

While we are aware that there is no absolute truth, SHA Magazine addresses some of to the most common questions from our guests below in order to bring some light to the matter.

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FIGU RING OU T WHAT TO E AT I S HA RDE R THA N ACTUA LLY E ATI N G RI G HT

The best diet, the absolute and definitive one for everybody, is not a useful concept. It depends on many circumstances and requires deep knowledge about the actual properties of food, such as its nutritional content and its energetic value. It would be more appropriate to ask for whom, where and when a given diet makes sense. Actually, the choice is common sense. We should follow a diet that minimises resource consumption, nourishes and balances us, respects the environment and feeds us. One way to do that is to focus on locally produced and seasonal vegetables, whole grains, legumes, nuts, seeds, fruits and algae. You can include fish, if desired. A diet based on these foods helps the body perform its vital functions and minimises stress.

COMMON SENSE

NATU RA L PRODUCTS WI TH FE W I N G RE DI E N TS

The solution for losing weight isn’t to eat less of what you are already eating. That always ends in frustration and anxiety, abandoning the diet and regaining the unwanted weight. The solution for achieving and maintaining a natural weight is healthier nutrition. We mean nutrition as a lifestyle, which includes a careful selection of foods that are unprocessed, seasonal, local and mostly vegetables. Thinking we can fix the excesses of eating with an occasional fast is also an error. The essence of fasting is purification and when you break the fast you need to eat mineral-rich, low-fat vegetable broths. On the other hand, fasts become unnecessary if we follow a fibre-rich diet based on seasonal, local products, and follow the Latin maxim vivere parvo (to live small, or poorly) or the Okinawan practice Hara hashi bun me of eating until you feel 80 percent full.

EAT LIKE AN ATHLE TE WHI LE SI TTI N G ON THE COUCH. THE PA LEO DI E T

There is a lot of talk now about the Paleo Diet and before that the Atkins Diet and the Blood Type Diet and it won’t be long before the next fashionable diet appears. We have no doubt that the Paleo Diet would be the ideal diet for the Paleolithic. But we must recognise that modern lifestyles are absolutely different, as are modern tastes. Our levels of physical activity have decreased dramatically. Hunter-gatherers had to perform physical activity to earn every morsel. Before you could cook meat you had to collect wood and start a fire. Now all you need is an internet connection to purchase or order food at home. If you want to cook it, you can start the fire with the push of a button. So much for the hunter’s lifestyle. What about the prey? Their lifestyle was also different. They were wild animals that fed on wild plants and other wild animals. For

IT IS NOT HARD TO KNOW WHAT TO EAT, BUT NEW HABITS ARE HARD TO START!

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Paleolithic people, eating a large chunk of a plant or animal was rare. The Paleolithic diet consisted for the most part of berries, tubers, roots, seeds, barks, fruits and small rodents and insects. The part of the Paleo Diet that calls for eating organic free-range meat is not compatible with the planet. Breeding animals for human consumption is unsustainable because it is very resource-intensive. It requires 10 vegetable calories to get just one calorie from cattle. You need 20 times more water to produce a kilo of beef than you do to produce a kilo of cereals. And those are stable animals. If everyone were to eat organic free-range beef, we’d need several planets’ worth of resources.

THE SOY LE N T SOLUTI ON

If you decide to eat the same thing every day it’s possible that you will lose the joy of eating, and feel that your meals and life are monotonous. It is also difficult since the local food grown in many places changes every season.

ON ICE

FR E E ZI N G, COOKI N G OR N OT AT A LL?

When we consume frozen vegetables, it is usually because they came from far away and are unlikely to be the most suitable for the climate zone where we are. Most vitamin K is destroyed by freezing. We need it for blood coagulation, binding calcium in our bones, preventing internal bleeding and to prevent certain diseases. In cases of colder climates where eating fresh vegetables is not possible, it is best to return to using fermented foods, as was traditional before modern methods of conservation, or even sealing food in jars. Sauerkraut, in addition to the benefits already mentioned, is a good source of vitamin K, among other things. Cooking your food does not make it less healthy. On the one hand, it depends on the type of food, since some, such as certain vegetables or grains, must be cooked or they would be indigestible. There are also nutrients that are only accessible, or more so, if the food they’re in has been cooked. For example, this is the case of beta carotene in carrots. There are people who should minimise or not eat raw food and others who should eat more – it depends on their personal health. This is an assessment that should be made by an accredited nutrition expert.

G LUTE N I S N OT G UI LTY

Arguments about gluten are growing more common. Eliminating from our diets a protein naturally present in cereals including wheat, barley, rye, kamut, spelt makes sense only for the one percent of the population that suffers coeliac disease. It is more appropriate to check the state of our immune system, the health of our microbiome or the quality of the gluten-containing cereals, since they may contain up to 4% more gluten if they have suffered genetic manipulation. Excessive

FREEZING AND EVEN CHILLING VEGETABLES DIMINISHES SOME OF THEIR NUTRITIONAL VALUE

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consumption of gluten-containing products is also creating hypersensitivity. So we must avoid eating processed food, since it tends to include gluten, and include the largest possible variety of whole, unmanipulated cereals in our diet. First we blame a particular lectin, gluten, and next the whole group of lectins. We look for culprits outside ourselves. But precisely the societies that eat the most lectin-rich foods, such as legumes, are the most long-lived and vital. If we keep this up, we’ll be questioning the value of water because of its hydrogen content. Eating legumes can cause gas, especially when changing from an animal proteinheavy and low-fibre diet. It has to do with the microorganisms in our guts. Regular intake of legumes, however, will change the intestinal flora. That said, it is important to cook legumes the right way.

EVERY FRUIT A SEASON

CA N M A N LI VE ON FRUI T A LON E ?

Saying that detoxing with juices is ‘dangerous’ is untrue. But if the juices are mostly fruit then such a detox would consist of mostly fructose, a simple form of sugar found in fruit. Recent studies show that consuming more than one gram per kilo of your weight per day of fructose can be harmful to the liver and the pancreas. So we need to ask for whom, where and when a juice detox is appropriate. It helps to consult a certified nutritionist. In the broadest terms, we can say that a cleaning based on green smoothies may be suitable for people with strong digestion during the warm seasons of the year. Even then, the best idea is follow a balanced diet yearround based on vegetables, legumes, seeds, fruits, nuts and high quality water. This diet is very purifying thanks to its high fibre content, antioxidants and minerals and low levels of saturated fats, sodium and refined sugars. Ketosis is the process by which the body obtains energy from fat. Fat contains ketones rather than glucose, which is usually obtained from carbohydrate you eat. Burning it is an emergency mechanism that buys humans extra time to find sources of glucose. But building a weight-loss plan on a system that stresses the body and acidifies it, without learning about a long-term sustainable diet, will make you regain every lost gram with interest.

THE M UN DA N E M AG I C OF SUPE RFOODS

The idea that there is a single superfood that protects us from any imbalance or compensates the ravages of a diet full of processed, toxic, animal or refined foods, can be bad for your health. Instead, we could consider the foods that built and maintained civilisations, such as legumes, vegetables or cereals, which are sacred in many cultures, superfoods. They have perfect nutritional profiles. Different combinations and preparations of them provide all the nutrients that human beings need.

CHOOSE YOUR FRUIT BASED ON WHAT´S AVAILABLE IN LOCAL MARKETS

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IT´S RELATIVE

WHETHER A FOOD IS GOOD OR BAD DEPENDS ON MANY FACTORS

RE LATI VI TY THEORY A N D THE AVOCA DO

The sooner we stop thinking of unrefined, unprocessed foods that come straight from nature as ‘good’ or ‘bad’ foods, the easier it will be to understand how to eat. An avocado, by itself, is neither good nor bad. It just has a nutritional profile that is, or is not, suitable for a particular climate, person or condition. When are we eating this avocado? In the summer in Spain or during the winter in Finland? Is the person eating it someone who feels cold all the time or are they prone to overheating? Do they suffer from reflux or strong digestion? We must understand the energy qualities of foods and apply that knowledge to what we eat. It may seem difficult, but it is not, if we choose the foods that nature presents month to month.

G OOD FAT A N D BA D FAT

Fats can be saturated or unsaturated. Neither is good or bad, since both are necessary in the right amounts and proportions, to enjoy an active and healthy life. We should eat less saturated fats than unsaturated fats. We can do that by minimising or avoiding butter, dairy products, meats, palm oil, coconut oil, which are solid at room temperature, in favour of unsaturated fats, such as olive, sesame, seed or nut oils. Another good reason to avoid saturated fats, especially from animal sources, is to avoid the toxins that accumulate in them over the course of animals´life. Vegetable oil consumption should be balanced in order to get the right amounts of omega-3 and omega-6. This is easy if we consume moderate amounts of olive oil or sesame every day and some dried fruit. The quality of the oil is especially important. It must always be organic, coldpressed, and only from the first pressing, since those obtained by other means, such as via heat or chemical treatments, damage the product and can be harmful.

SEAFOOD CHAIN

FISH : SM A LL, WI LD A N D N OT TOO M A N Y

If we include fish in our diet it should ideally be small species and wild-caught. This way we avoid consuming the heavy metals and toxins that accumulate in larger predatory fish and farmed fish. There are also other ways to eliminate these heavy metals. Fish intake must also be moderate: no more than once a day.

IT IS BEST TO STAY LOW ON THE FOOD CHAIN TO AVOID TOXINS

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BALANCE

DE M ON CA RBOHY DRATE

EAT COMPLEX CARBS WITH FIBRE FOR BEST RESULTS

Studies of the longest-living populations in the world show that their diets prioritise vegetables and legumes, cereals and moderate consumption of fish. Those societies also have strong social ties and high physical activity. Thinking that carbohydrates are bad makes no sense. We can’t compare chewing on a sugar cane to adding spoonfuls of sugar to our drinks. It’s obvious that brown rice doesn’t affect our bodies the same way refined white rice does. Fibre is the main difference between them. The higher fibre levels in brown rice help regulate bowel function and feed microbiota because fibre is the best prebiotic. Brown rice regulates cholesterol and contributes to the prevention of certain diseases. Its low glycaemic load stabilises glucose levels in blood, preventing fatigue after eating, hypoglycaemia, anxiety and hunger, as well as preventing hyperglycaemia and overproduction of insulin. It also contains more vitamins, minerals and proteins. A diet that lacks the unprocessed or unrefined complex carbohydrates found in vegetables, cereals and legumes is not a balanced diet.

FE RM E N TE D VS. PROCE SSE D SOY

Soy consumption is very recent in Western countries compared to Eastern countries. In Eastern countries, soy is known to be beneficial, especially for women, part of a diet low in animal fats and refined sugars and rich in vegetables. But much of the soy consumed in the East undergoes some type of fermentation process, and is eaten in the form of miso, natto, tempeh or tamari. In the West we often use soy in the form of milk, yoghurt and bean sprouts or even processed forms such as soy protein. In these cases, in addition to cooling digestion, it can cause allergic reactions. Eating fermented soy, such as in miso soup, on a daily basis especially when the weather is cold, has many health benefits. Many women are afraid of consuming soy products because of research in animals that showed that it causes cancer, but in reality it has protected women in Eastern countries.

NOT ALONE

THE I M PORTA N CE OF THE M I CROBI OM E

Probiotics are live microorganisms such as bacteria and yeast that can be added or created in many different foods and ingested in supplement form. Prebiotics are foods that nourish intestinal microflora and help keep it balanced, such as fibre. Daily consumption of probiotics and prebiotics, which together are called symbiotics, is essential to maintain a healthy microbiome. That’s why it is so important to consume vegetables and unrefined foods. A diet poor in pre and probiotics is what has

YOUR GUT IS FULL OF MICROBIAL HELPERS. FEED THEM WELL

N UTRI TION

led to today’s widespread severe intestinal problems. These problems affect not only the digestive system, but the whole body, such as in the cases of allergies, autoimmune diseases and even degenerative mental illness problems. In order to rebalance the microbiome, it is advisable to consume good quality probiotic supplements for a few weeks or even months. That said, we should also be eating fermented vegetables such as sauerkraut or kimchi and unrefined foods rich in fibre.

VITA M I N D FROM THE SUN A N D CE RE A LS

Vitamin D is liposoluble, meaning it can be stored in the body for a while. So we do not need to worry about eating it every day. Ultraviolet rays on the skin activate it, so it is a good idea to expose skin to the sun, for 5 to 10 minutes a day, depending on your skin type. During the winter we may obtain vitamin D by consuming whole cereals because it is found in their seeds. On the other hand, too much vitamin D, which can occur with too much supplementation, can cause calcium to precipitate into your soft tissues.

SOLAR POWERED

G RE E N LE AVE S TWI CE A DAY

Lettuce is one of the green leaves with the least nutritional value since it is mostly water. If you hate lettuce, don´t worry, you’ll be able to find another green leaf that you like and eat it daily. Plants, in particular their green parts, are the most important food on Earth, and are the basis for life as we know it. They carry out photosynthesis and provide the necessary oxygen. Only chlorophyll can capture solar energy and transform it into edible carbohydrates, among other things. It’s a good idea to eat green leaves every day, preferably at the two main meals. You should choose from among those that grow near you and cook them or not, depending on your needs and abilities. Remember that you can eat the leaves of plants whose roots we tend to eat, such as the leaves of the entire family of sprouts, carrots or turnips, among others.

WHE N TO DRI N K A LCOHOL?

It is advisable to minimise alcohol consumption. If you must choose among alcohols, beers and wines produced via organic artisanal methods are best.

THE COST OF CA FFE I N E

Although it helps us with our attention and alertness, the price of caffeine consumption is hormonal alteration. It raises levels of cortisol, the stress hormone.

THE SUN ACTIVATES VITAMIN D THROUGH OUR SKIN

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SLOW BURN

WHE RE TO FI N D A N TI OXI DA N TS?

AVOID OXIDATION BY EATING WHOLE FOODS FROM PLANTS

The best way to slow oxidation is to avoid foods and behaviours that promote it. Avoid refined products, processed, trans- or saturated fat-rich foods, additives, chemicals, preservatives, stress, pollution and negative emotions. Eat more natural, mostly vegetable, local, seasonal and organic foods.

THE RI G HT M I LK FOR YOU

Drinking milk is unnecessary in mammals after a certain age. Most mammals after early childhood stop producing lactase, the enzyme that digests milk sugar. It is advisable to minimise the consumption of dairy products, particularly from cows, both for its composition and for its production. Replace it with vegetable milks such as rice, almonds, oats, and sesame milk.

CA LCULATI N G YOUR CA LCI UM

The exact amount of calcium you should eat varies over the course of your life and depends on your diet and physical activity levels, but it is around 1000 mg/day. The bioavailability of calcium from dairy products is very low, since for it to be absorbed by the bones, potassium must also be present. The ideal ratio is at least two parts of potassium to each part calcium. In dairy products the ratio is just 1:1. In products such as sesame the ratio is 2:1 and in hiziki seaweed it is 23:1. To ensure strong and healthy bones, add green leaves, sesame seeds and small amounts of seaweed to your diet and ensure you get some physical activity and small doses of sun daily. Most important of all, avoid foods that rob your bones of their minerals such as animal protein, coffee, alcohol, refined or processed foods, drugs and toxins.

OMEGA OMEGA

INFLA M M ATI ON : A M ATTE R OF BA LA N CE

The inflammatory response is absolutely necessary in the human body, but itâ&#x20AC;&#x2122;s a problem if it becomes chronic. Too much saturated fatty acids cause inflammation, as does an imbalance of omega-6 and omega-3. Controlling chronic inflammation requires changing life habits, including eating small quantities of nuts and seeds every day. An anti-inflammatory diet is focused on vegetables, whole grains, legumes, seeds, nuts, algae and good quality water.

THE RIGHT BALANCE OF FATTY ACIDS REDUCES INFLAMMATION

N UTRI TION

AN EGG A DAY

IS PLENTY FOR MOST HEALTHY INDIVIDUALS

EG G S HATCH PROBLE M S

We eat too many eggs, just like we eat too much fast-food and minimally processed foods. They are often included in breakfasts. It is easy to whip up a couple of scrambled eggs. It’s so easy that you can prepare them without thinking that just one egg has all the cholesterol you need for a day.

SN ACKI N G VS M E A LS

There are people who need to eat between meals to maintain their insulin levels, for example, or people with high mental and physical activity levels, people with certain illnesses and children. Other people do not feel the need. Either way it is essential that we select snack foods carefully, since our body may be asking for certain foods if we do not eat enough nutrients, rather than just any food. That’s common today. GO NUTS

E M POWE RI N G BA RS

Energy bars are precisely one of the dangers of snacking. Many people eat bars between meals thinking they are healthy, but in reality, most are just sugar and processed proteins lack a balanced nutritional profile. The processed protein doesn’t make them healthy. The average person only needs 0.9 g per kilo of weight per day. We can´t even store extra protein, so eating more forces the liver and kidney to do too much work. When we are in a hurry, it is easier to think in terms of actual foods and not nutrients. So try to always have fruit or nuts to hand. If you’re still going to buy energy bars, choose the one with the shortest ingredients list or make your own bars at home using seeds, rice molasses or raw honey and nori seaweed.

GE N E TI CA LLY M ODI FI E D ORG A N I SM S

Plants or animals with genes inserted from another species are called genetically modified organisms (GMOs). Genetic modification has a long history in plant cultivation and animal husbandry, since breeders have always selected the most resistant and strong individuals for reproduction to create more higher-yielding and more resilient cultivars or breeds. Now more refined modifications enable inserting genes from one species into another, which may seem abnormal. It also makes it possible to grow plants that can withstand pesticides.

NUTS ARE NATURE´S WAY OF SHOWING THAT GOOD THINGS COME IN SMALL PACKAGES

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CARCI N OG E N I C FOODS A N D PRODUCTS

The International Agency for Research on Cancer (IARC), part of the World Health Organization, publishes foods and products that are carcinogenic to humans. Tobacco and alcoholic beverages are listed as “carcinogenic.” The IARC recently added processed and red meat to its listing of “probably carcinogenic” substances. Barbecues, like any form of cooking that involves extreme heat, such as roasting or toasting, and carbonising parts of food, produce a substance called acrylamide, which tests on mice suggest may cause cancer. Human studies are pending. In any case, it is best to minimise this type of cooking and avoid the more toasted or burnt parts of a food to avoid exposure to toxins.

OFF THE GRILL

SE E HOW THE SAUSAG E I S M A DE

The next time you decide to eat highly processed meat products, the first thing you should do is read the ingredients list. Next find a video online that explains how the sausage is made. You may never eat it again.

LA B - G ROWN M E AT

The main objective when we eat food is to obtain energy to sustain ourselves and allow us to perform other activities. The energy we get from food comes from the Sun and passes into the food chain through photosynthesis. In the event that in the future people manufacture “meat” in the laboratory, and meat is a possible carcinogen, why are we even thinking of producing it in laboratories?

SODI UM SOURCI N G

Sodium, like other minerals, is essential for the proper development of vital functions. The best source of sodium is salt, which is so valuable that the very word ‘salary’ comes from it, from when workers received their pay in salt. The problem we face today is twofold. On the one hand, most of the food in supermarkets has added salt, so we eat a lot of it and our health suffers. On the other hand, salt that is sold today is not authentic, since it is refined, removing virtually all the minerals except sodium chloride and traces of magnesium. Authentic salt has more trace elements and minerals and its iodine content is much higher. This is an essential mineral for your thyroid, among other things. It is found in foods that come from the sea, especially salt and algae. So eating un-iodised salt all the time could be contributing to hypothyroidism.

HEATING ADDS CANCERCAUSING. ELEMENTS TO MANY FOODS

N UTRI TION

BITTER TRUTH

SWEET SWEET SUGAR IS A MAJOR DANGER

WHAT TO DO A BOUT SUG A R?

Sugar, the common name for sucrose, is not a problem in itself in a balanced diet. We can find it in sugarcane, for example, alongside a lot of fibre, minerals and vitamins. What makes these three factors so important? Well, fibre slows down digestion and metabolism of sucrose, lowering your glycaemic load, reducing insulin peaks and the transformation of sugar into fat. On the other hand, minerals are essential in the metabolisation of nutrients, including sugar. If we eat sugar, but not minerals, the body will take mineral from our bones. This is one of the causes of osteoporosis and decalcification. Eating sugar in moderation, unless you follow a diet based on whole products, without processing or refining, is mission impossible. That is because it is hidden, like salt, in the majority of the food we buy in supermarkets. Sugar is a highly addictive product. In France experiments in mice showed it to be more addictive than cocaine. Overcoming this addiction can be very difficult without the support of nutrition experts.

CON CLUSI ON : THE FIRST STEP TOWARD A HE A LTHY BA LA N CE D DI E T I S CLE A RI N G OUT YOUR KI TCHE N

Nutritional fads and confusing information will continue to appear, but a healthy balanced high-energy diet is easier than you think. The first step is to clear out your kitchen. Yes, you read that right. Empty the cupboards and check the labels of every product. Eliminate those that contain long lists of ingredients, words you do not understand and excess salt and sugar. Then buy the basic foods that you should always keep in the pantry such as legumes, whole grains, good quality extra virgin olive oils and sesame, nuts, seeds, seaweed (you can add a small piece to soups, or when cooking legumes), sea salt, and unpasteurised preserved fermented vegetables.

Find a local organic farmer´s market and shop there at least once a week. You will surely discover new vegetables that you didn’t know with exciting new flavours. Ask the farmers for recipe ideas for vegetables that grow near you. It’s easier than you think.

S H A MAGA Z I N E

TREATMENTS

TEXT

PHOTOG RA PHY

WAYNE MARK

ANTONIO TERRÓN

1 00

TODAY’S CEO

Stiff competition. Time zone changes. Jet lag. Never-ending travel. Living with one ear stuck to your mobile. Stress. Continual decision-making. Nothing approaching a routine. No time for yourself. This is how men and women at the top of global companies live today.

Until not too long ago, the term ‘executive’ brought to mind a rotund, besuited gentleman wearing a tie and braces who only left his leather chair to partake in long lunches over cocktails and cigars to close deals. Can you imagine how that gentleman would handle today’s challenges? Many have tried and failed. Obesity, hypertension, diabetes or cardiovascular problems stopped them in their tracks. They say that when we’re young we trade away our health in the pursuit of money and that in old age we spend that money trying to recover our health. Health seems to be losing out, since advanced countries are spending more and more on health costs. But change is coming, and that old executive’s days are numbered. Trainers and

workout clothes are replacing ties and braces. To-thepoint videoconferences have replaced those long lunches. People take a quick lunch at the gym after a workout. Today’s CEO no longer uses their scarce free time to just lounge on sandy beaches or take ski holidays. It is more important to them to use that time to tune up their vitality and mental state, to learn to manage stress and, while they’re at it, to improve their appearance. Sometimes they have to manage their businesses remotely while on their health retreats. Here is a review of therapies that improve productivity.

TREATMENTS

1 02

Inner balance At these sessions they learn several techniques. Stress does not just disappear, Espada recommends doing so the important thing is to something creative or taking know how to manage it: that’s short breaks to focus on their what we do at the Mind & abdominal breathing during Body unit at SHA. Coaching, the workday. stress management sessions and mindfulness are some of the most effective tools when it comes to helping a top executive find harmony without losing their edge.

S H A MAGA Z 102 INE

CO N C I E N Ç ĀO E S PA DA

Specialist in stress management, meditation and Chi Kung at SHA Wellness Clinic.

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The power of food

S H A MAGA Z I N E

LO L A GA RC Ă? A

Nutrition coordinator at SHA Wellness Clinic.

know whatâ&#x20AC;&#x2122;s good for their health. The most important Nutrition is one of the things thing is to understand that that most influences our eating is how we get the energy vitality and mental clarity and we need, so we must make the therefore our productivity. right choices about the type of Business leaders eat most meals energy we eat. Understanding away from home, so they must food and eating in terms of

energy is fundamental for getting through the day. Breakfast is important because for many executives it is the meal over which they have the most control. It is important to include cereals and seasonal, local fruit. The most important thing is to consider the quality. Forget counting calories: instead focus on selecting the right food. From an energetic standpoint it is crucial to avoid refined foods of any kind, because they acidify our digestion and metabolism. When eating out, look for vegetable dishes on the menu. The ideal is to have some root vegetables, which provide more stable energy, and some green leaves, which are refreshing and help keep you hydrated and oxygenated. Anything else you order should be low in saturated fats.

1 04

TREATMENTS

Cognitive stimulation

The cognitive stimulation unit has the most modern therapies for allowing you to achieve your optimal brain activity. With neurofeedback techniques it is possible to learn what you must do to control your brain functioning. It is just as important to know how to plug in, focusing your cognitive abilities on work, as it is to know how to unplug, relax and recover your energy. The process begins with diagnostics. SHA has the latest in cognitive evaluation. When a person needs extra mental energy, which is often for business leaders, brain photo-modulation is an efficient tool for recharging your â&#x20AC;&#x2DC;mental batteries.â&#x20AC;&#x2122; Using a specific kind of light, SHA will energise the mitochondria of your brain cells so that you can continue at 100 percent. Imagine you have very little time to learn something

B R U N O R I B E I RO

new: itâ&#x20AC;&#x2122;s a challenge. With transcranial electrical stimulation and modern brain mapping techniques we know which part of your brain we must stimulate so that you can do it with the least effort and as fast as possible.

Coordinator of the Cognitive Empowerment Unit at SHA Wellness Clinic.

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1 06

TREATMENTS

The new revitalising medicine

ROSA R I O GA RC Ă? A

Coordinator of ozone therapy and serotherapy at SHA Wellness Clinic.

Ozone therapy is one of the therapies executives request the most because it permits them to quickly reinforce their immune systems and vitality. Revitalising medicine helps recover biological balance

quickly and efficiently via natural substances and elements. Excessive stress makes people need vitamin B, vitamin C, vitamin E and magnesium. If we want to avoid molecular imbalances or cellular deterioration it is important to take the right supplements.

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It is more and more common for executives to undergo transformative experiences together in groups. It helps them improve their health, vitality and productivity while also working on strategic objectives and team building. Thatâ&#x20AC;&#x2122;s why SHA has developed Corporate Wellness programmes. Stress Management, Detox, Weight Loss and Fitness are the most-requested health programmes among business leaders. They are also very interested in specialities such as bioenergy medicine and cognitive stimulation. They really value the on-arrival medical exam, so they can understand their state of health and see how it evolves during their stay.

S H A MAGA Z I N E

HEALTH Y RECIPES

TEXT

JAVIER DÍAZ

CHEF’S STUDIO

MEDICINE FOR THE BODY

SHA chefs recommend the following recipes that will help improve your health in simple ways. These vegetable-based dishes are full of disease-preventing properties.

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S H A MAGA Z I N E SE RVE S

TAMALE TEMPEH STEW

HE A LTH B E N E F I TS

Tempeh is beneficial for women experiencing the menopause, relieving the most common symptoms and strengthening the bones.

TEMPEH MIX

MAIZE/CORN STE W

75 g tempeh

110 g organic sweet corn

80 g onion

25 g onion

80 g red pepper

25 g red pepper

2 g kimchi sauce

100 ml rice cream

2 g oregano

3 g black pepper

1 g black pepper

250 ml apple juice 8 g lime juice

Chop the corn and cook it in the rice

1/4 bay leaf

cream over low heat for 10 minutes. SautĂŠ the remaining ingredients

Heat the tempeh and the bay leaf in

and add to the corn. Cook another

the apple and lime juice for 10 minutes.

10 minutes. Chop, strain and salt

Brunoise the vegetables and tempeh

to taste.

and sautĂŠ in a little olive oil. Add the kimchi sauce and cook as you would meat.

HEALTH Y RECIPES

110 SE RVE S

SWEET & SOUR SEITAN

HE A LTH B E N E F I TS

1. It’s easy to digest, hence soothing for people with digestive trouble. 2. It has no saturated fats and helps reduce blood cholesterol levels, lowering cardiovascular risks. 3. It’s an excellent food for athletes. Its high protein content helps build muscles. 4. Seitan has low sodium, so it is recommended for people with high blood pressure. 5. The high protein content and calcium make seitan the perfect protein substitute for meat.

SEITAN

ORANGE SWEET & SOUR SAUCE

TRI N XAT

FRE N CH O N I O N P E TA L S

250 g seitan

100 ml orange juice

250 g sweet potato

250 g French onion

1 sprig of thyme

10 g tamari

100 g chinese cabbage

1 sprig of lemon thyme

1 garlic clove (about 2 g)

30 g concentrated apple juice

2 g half a Moroccan preserved lemon

1 tablespoon of salt

80 g mirin

2 g kuzu

(citron confit) or about 8 g

1 tablespoon of olive oil

35 g tamari

1 tablespoon of orange zest

2 tablespoons of salt and pepper

Bay leaf

1 tablespoon toasted sesame seeds

25 g olive oil

Slice the seitan into sheets and

Dissolve the kuzu in little water. Blend

Peel, cut and boil the sweet potato

marinate with the remaining

all the ingredients in a blender. Heat

with the bay leaf and salt. Julienne

ingredients in a ziploc bag

until the kuzu gels and gives the sauce

the Chinese cabbage, chop the garlic

for two hours.

some texture.

and sauté both in a squirt of oil until it

Steam in a vacuum-sealed bag in the oven at 100ºC for 10 minutes.

begins to colour. Remove from heat. Mash the sweet potato into a purée. Add the cabbage and finely-chopped lemon. Salt and pepper to taste.

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OAT, BEETROOT AND MUSHROOM RISOTTO

HE A LTH B E N E F I TS

Oats are rich in proteins, unsaturated fats and vitamin B. Eating them on a regular basis helps reduce cholesterol and blood sugar levels. Because our bodies absorb carbohydrates slowly, oats are digestive aids. They contain heart-healthy and cancer-fighting properties.

CREAM OF BEETROOT SOU P

SHI M E J I M USHROOM S

SE RVE

400 g cooked beet

Simmer the oats with a strip of kombu

50 g shimeji mushrooms

Pea shoots

160 g cream of rice

seaweed in the water, covered.

1/4 clove garlic with the green bud

Cooked beet Brunoise

100 ml lime juice

removed

Granny Smith Apple Brunoise.

Lemon thyme

Sake

Fresh oregano

FRIE D RISOTTO

Salt and white pepper

Stir fry in the wok over high heat. 240 g leek

Pluck the fresh herbs, juice the lime and

50 g cooked diced beet

purĂŠe all the ingredients in a blender

80 g mushrooms

DE HY DRATE D BOLE TUS

until creamy. Salt and pepper to taste.

1/2 clove garlic with green bud

M USHROOM S

removed Olive oil OATS

40 g dehydrated boletus mushrooms

Salt Pepper

Slice very thin with a mandolin and dehydrate for 12 hours.

240 g whole oats 1/4 strip kombu seaweed

SautĂŠ the vegetables little oil, salt to

480 ml water

taste and set aside.

HEALTH Y RECIPES

112 SE RVE S

CELERIAC RAVIOLI WITH SOUR CREAM

HE A LTH B E N E F I TS

Celeriac can improve liver function, treat ulcers and gastritis, boost digestive function, relieve arthritis pain, stimulate metabolism burn and even improve your vision. It also has anti-septic, analgesic, hypoallergenic and calming properties.

VEGETABLE RAVI OLI

GUACAMOLE

SOUR CRE A M

BE E TROOT SAU C E

150 g julienne of leek

150 g avocado

75 g soy yoghurt

100 g cooked beetroot

250 g celeriac

25 g fresh onion

100 g coconut milk

25 ml vegetable broth

80 g olive oil

10 ml lime juice

10 g lemon juice

5 g umeboshi paste

80 ml sake

3 g guindilla (also piparra) chili peppers

5 g agave syrup

5 g fine mustard

1 tablespoon coriander

1 g cumin

10 g yuzu juice

1 tablespoon salt and pepper

1 spoonful of soy lecithin

0.2 g xanthan gum Blend the ingredients and set aside.

Cook the julienne of leek in the wine and oil.

Blend all the ingredients except

Blend the ingredients and set aside.

Cut the celeriac into 1-2 mm slices

the onion. Chop it and add it to

Blend the peas with the vegetable

and use a circular cutter to make

the guacamole at the end.

broth until it reaches a fine creamy

rounds. Steam the rounds on a

consistency. Add the mint and blend

perforated tray for 2 minutes.

again. Salt to taste and set aside.

Fill the rounds with the leeks.

BLA N CHED V EGE TA B L E S

1 tablespoon broccoli 1 tablespoon asparagus 1 tablespoon carrot Cut the vegetables and blanch them. Cool them and set aside.

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GRILLED VEGETABLES WITH CREAMY POLENTA AND ROMESCO

HE A LTH B E N E F I TS

Thanks to its energy, corn is especially beneficial for athletes and anyone who works out. They need a lot of energy and can digest corn’s energy quickly. Corn is also the only cereal that contains beta-carotene, and provides fibres, carbohydrates and very high levels of B vitamins such as B1 and B3. Corn helps metabolise fat faster, lower cholesterol, improves digestion, and even relieves constipation.

GRILLED VEGETABLES

CREAMY POLE NTA / ROM E SCO

SPI CY OI L

250 g spring onion

75 g corn flour

25 g olive oil

300 g leek

150 g sun-dried tomato

1 g yellow ají pepper

250 g black turnip

60 g fried gluten-free cake

1.5 g cayenne pepper powder

200 g broccoli

1.5 g Pimentón de la Vera (Spanish

150 g baby carrots

paprika)

Steam in the oven in a vacuum-sealed

400 g artichoke

50 g toasted almonds

bag at 68ºC for two hours.

100 g green asparagus

5 g sherry vinegar

250 g celeriac

50 g roast onion

100 g mushrooms

5 g roast garlic (1 head of garlic) 2 g dried oregano

Boil the vegetables according to their

15 g olive oil

cooking time and cool in ice water. Clean the mushrooms and cut into

Mix the ingredients in a blender. Add to

quarters. Sear the vegetables on the

bain-marie, using parchment or baking

grill and set aside.

paper to keep it from drying out.

HEALTH Y RECIPES

114 SE RVE S

VEGETABLE RAMEN

HE A LTH B E N E F I TS

Shiitake mushrooms have antiinflammatory benefits for the digestive tract, the bloodstream, and the entire body’s metabolism. Shiitake are a good source of copper – an antioxidant.

VEGETABLES

VEG E TA BLE BROTH G A RN I SH

50 g of 100% gluten-free Soba noodles

sesame oil. Cook the beans in boiling

1 carrot

24 g pumpkin

water. Salt to taste, cool and set aside.

1 onion

Slice spring onion sprigs,

Shiitake from broth

Cook the soba in boiling water for 5

1 sweet potato

parsley and coriander leaves.

25 g of smoked tofu

minutes. Cool and set aside with a little

1 smooth-leafed cabbage

10 g of fine beans

olive oil.

5 dry shiitake mushrooms

Green sprig of a spring onion

1 bottle (200ml) of mirin 50 ml tamari

Cut the pumpkin into 1 cm triangles.

30 g whole tahini

Cover in thyme and salt in aluminium

2 litres of water

foil and bake them at 180ºC for

100 g dried bonito flakes

20 minutes. Remove the foil and reduce heat to 160ºC, bake another

Cook the bonito tuna in water for 40

10 minutes. Cut the tofu into 2 cm

minutes. Strain the broth and use it

squares and cook in the oven with

to cook the shiitake. Reduce until half

tamari at 180ºC for 10 minutes.

the broth is left. Add the tahini, mirin,

Cut the shiitake into slices and set

tamari and set aside.

aside with a little tamari and toasted

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S H A MAGA Z I N E

Health is more than just the absence of illness. Nor is it simply ensuring that your biochemical markers are normal.

W H AT YO U R L I G H T S AY S

A N A M A R Í A O L I VA

Health is a positive, radiant state in which your body can adapt at any moment to both external and internal stimuli while maintaining balance, harmony and communication.

LIGHT ART

THE IMAGES ON THESE PAGES ARE FROM THE GUGGENHEIM MUSEUM’S PANZA COLLECTION, WHICH INCLUDES 21 MINIMALIST, POSTMINIMALIST, AND CONCEPTUAL ART INCLUDING WORKS BY DAN FLAVIN, RANGING FROM SIMPLE COMPOSITIONS TO LARGE BARRIERS AND CORRIDORS.

Now imagine that you could measure in some way your body’s ability to self-regulate its degree of harmony and internal communication. Imagine that you could detect imbalances before physical symptoms appear and that you could correct them and avoid illness in the first place. Imagine that you could know ahead of time how a liver detox would feel or how your body would respond to other specific treatments. Imagine that you could understand not just the symptoms, but the real causes of your symptoms. It would be a glimpse of health through energy fields. It isn’t exactly new, either. Ancient Eastern medicine discovered it thousands of years ago. But we’re not talking about old medicine. We’re talking about a growing trend in Western medicine: an electromagnetic vision of health. Since the beginning of the twentieth century there has been a growing interest in the electromagnetic component of the human body and in finding electromagnetic technologies to restore our health. Albert Szcent Györgyi and Luc Montagnier won Nobel Prizes for describing electromagnetic elements of life. At times these electromagnetic

ADVANCED TREATME NTS

118

LO O K I NG F OR TH E O RIGIN OF THE DI SE ASE

At SHA we measure energy fields using Space Age technologies in order to detect and correct the electromagnetic patterns that shape life. We seek to correct the first symptom that is common to all diseases: a

insights defy our mechanistic understanding of the workings of the body. If we were to use one word to describe this type of medicine, it would be holistic. An electromagnetic field is, by definition, never-ending, holographic, and interacts all the time with the environment, adapting its response to the information it receives. It offers us a different and new perspective, ever-more accepted in Western medicine, and has great potential for preventive and non-invasive medicine.

decrease in the voltage of the cell membrane. This voltage is what enables optimal cell function: communicating properly with its environment, incorporating nutrients and eliminating toxins. When we detect low cell membrane potential and optimise it, we also improve oxygenation, circulation, metabolism and make detoxification easier. The person feels much more radiant and positive. Electromagnetic field based treatments are intended to increase health and strengthen

In fact, it’s used in many fields, but we’re often unaware of it. For example, bioelectrical impedance scales, nuclear magnetic resonance, radio devices and light-emitting diodes for aesthetic treatments and stress management and electrical currents for muscle rehabilitation, pacemakers and hyperthermia all use electromagnetic fields. Because the body generates its own electromagnetic field, both diagnostic and therapeutic methods can rely on the body’s response to external electromagnetic fields. Each chemical reaction generates an electrical field. Redox reactions are electron exchanges. When we exercise, our bones generate piezoelectricity. Our heartbeat generates an electric field and our brains use electromagnetism to think. Just being warm-blooded and maintaining our body temperature generates an electromagnetic field. There are many biological sources of electromagnetism and this branch of knowledge is always expanding its possibilities, especially for prevention.

the body’s ability to self-regulate, facilitate inter- and intra-cellular communication and improve the adaptability of the body. It does all that gently, using physiological values and without undesirable

How is it possible for energy to contain such useful information about your health? In the same way a magnet can put iron filings in order, matter is structured according to an electromagnetic pattern. So, when we detect imbalances in energy we can correct them and prevent the person from getting ill. It allows us to prevent and treat.

side effects. It’s a world of technology for your health. SOME FACTS

How long is a session? The procedure lasts just five minutes but the initial

Using electromagnetic fields for diagnosis and treatment has many advantages. In addition to being non-invasive, it lets you view people as an integrated whole in the physical world along with their emotional and mental states. Measuring a person’s electromagnetic field lets us see how they are on many levels. It allows us to ‘read’ what their light is telling us. The person’s challenges, their strengths, their imbalances are all there. They help us find the right therapeutic approach for their health.

consultation lasts half an hour. How many sessions are recommended? It varies. Sometimes one is sufficient, but two to five sessions are quite common. Why electromagnetic frequencies? Because it is the language of the nervous system. And if you regulate the main controller, everything is easier.

Ana María Oliva is an Energy Health Specialist at SHA Wellness Clinic

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Today modern science can look into our cells and measure what light actually does to us. We call this photobiology.

L A S E R I S N O PA I N , A L L G A I N

PHILIPPA HARVEY

When we mix the recent gains of medicine with our ancestral human culture of healing we have a natural science. The mix of natural laws, science and the human body leads us to great health management. Since ancient times there has been little real understanding of the science behind light, but people knew this phenomenon made them feel good. Light gives us ‘energy.’ It just makes us feel better. Scientists began lab experimentation with lasers in the 1950s and their benefits reached the public after the 1960s. Since then have resulted in the understanding that laser therapy minimised skin scarring, helped wounds heal faster and affected cellular metabolism. ‘Laser’ just stands for light amplification by stimulated emission of radiation. By the 1980s laser treatments started to gain recognition as an effective method of stimulating acupuncture points without the use of needles. So what is laser acupuncture? Laser acupuncture is an effective alternative for people who want the benefits of acupuncture but fear needles. It moves our qi or energy, and blood around our body in the same manner as traditional acupuncture with needles. Perhaps the greatest advantage of laser acupuncture is that it’s completely painless. After a TCM specialist decides which acupuncture points to treat, laser treatment simply lights

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up the points. The laser does not pierce the skin. Laser acupuncture may be used for any given condition over a course of treatment. Most lasers used in acupuncture are known as low-level lasers or ‘cold lasers,’ because they don’t produce heat. They are not the same as the lasers used for surgery, which do. There are very few contraindications. Laser is not to be used around the eyes, or people who suffer from a form of photosensitivity, on patients with tumours or on those who suffer from thyroid gland hyperactivity. In addition, we make sure not to work on the chest area of those with pacemakers, on the head for epilepsy sufferers, on the stomach and back of pregnant women nor around endocrine organs, such as the thorax glands, testicles and ovaries. Laser may be used for three different purposes: to stimulate acupuncture points using the same rules as needle acupuncture; to treat trigger points described as a painful nodule found in a taut band of muscle. Trigger points can often refer pain elsewhere, limit range of motion, cause painful movement and make a muscle weaker. In some muscular-skeletal conditions higher doses of laser may be used for the deactivation of trigger points; to promote healing - traditional Chinese Medicine treats most conditions. In addition, multiple published studies have shown good effects of laser acupuncture for weight loss, pain, headaches, migraines, backaches, muscle pain, fibromyalgia, carpal tunnel syndrome, strokerelated paralysis, arthritis and tennis elbow. Enjoy the mix of ancient natural healing and science.

Philippa Harvey is Head Traditional Chinese Medicine Therapist at SHA Wellness Clinic

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TESTI MONIAL

I LLUSTRATI ON

NADER SHARAF

WH O I S MR. COWDRAY

Christopher Cowdray was born in 1955 in Zimbabwe and educated at Falcon College in Zimbabwe. He received a degree in hotel management in his home country

A clear mind means When you’re caught up in daily life, it’s easy to forget about yourself. Taking care of yourself and changing your habits, in addition to improving your health, can help you face challenges with more clarity.

before attending Columbia University in New York City. After graduating from Columbia Business School’s Executive Program Cowdray managed hotels in Africa, Asia, Australia, the Middle East and the United Kingdom, where he was managing director of Claridge’s Hotel

Christopher Cowdray is Chief Executive Officer of the Dorchester Collection hotels. They are a brand defined by the extremely high quality of all their hotels and by their extraordinarily calm and peaceful atmosphere. Getting everything into place all while making it look natural requires a lot of behind-the-scenes effort. That’s Cowdray’s job. The key to converting the stress and pressure to create the perfect service, he says, is not taking life too seriously and to rely on family. When those aren’t enough, a relaxing escape to SHA Wellness Clinic is in order:

in London. In 2004, Cowdray became the general manager at The Dorchester Hotel and chief executive officer of The Dorchester Collection in

“My wife and I always find a visit to SHA rejuvenating. It is a very relaxing environment. From the moment you arrive and enter the lobby there is tranquillity, which is a combination of the water and the ‘SHA perfume’ in the air, the simplicity of the design and the charming staff.”

2007. In 2013, Cowdray won a Lifetime Achievement Award at the European Hospitality Awards for his achievements

On his stays he has achieved beneficial changes in his routines such as sleeping well, eating sensibly and regular exercise. He carries them over into his daily life for long-lasting effects:

in the hotel community with The Dorchester Collection.

‘“I always find that on returning from a stay at SHA I feel energised, have a clear mind and am able to focus on the important business decisions.”

—Christopher

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