Join Jenn in exploring alternative treatment options for optimum health. Jenn focuses on health, nutrition, alternative medicines like Chinese Medicine, Western Herbology, Aromatherapy, and Yoga to name a Few!
Friday, April 29, 2011
This I Believe
Thursday, April 28, 2011
No More Antidepressants
I have included some information from Steven Hall M.D., of the state of Washington who is also a Noni user. I thought it important to include this because I am not an expert. I only can attest to what Noni has done for me.
'Increased effectiveness and an alternative treatment to drugs are just two of the reasons that noni is such a valuable herb. Hall's results were consistent with the previously reported positive response from 78 percent of noni users. Noni also has the following characteristics:
'Noni works synergistically with other food supplements and/or medications.'
'Noni probably helps with prevention, and works optimally in conjunction with other antioxidants.'
'Noni helps animals heal faster.'
'The following gives a synopsis of some important data concerning Dr. Schechter's clinical investigations:
'Noni stimulates the production of T-cells in the immune system. T-cells play a pivotal role in fighting disease.'
'Noni acts to enhance the immune system involving macrophages and/or lymphocytes, which are a vital part of your body's natural defenses.'
'Noni has been shown to combat many types of bacteria.'
'Noni has unique anti-pain effects.'
'Noni inhibits precancer function and the growth of cancer tumors by allowing abnormal cells to function more normally.'
'Dr. Schechter states, 'As a clinical therapist, I have seen noni generate significant, even profound, therapeutic benefits for both prevention and self-help of a wide range of health problems.'
'From Dr. Schechter's list and from the information provided by the other professionals with whom I communicated, I have determined the primary application categories, which are discussed in the following overview. Though there are many other valuable uses of noni, as the charts show, only those with the most support have been included.'
'Actually, noni has over a hundred primary and secondary applications. This booklet will focus mainly on the primary uses. Noni is invaluable as a healing herb because of the following functions, which will all be discussed in more detail:
'Increases body energy.
Alleviates pain.
Acts as anti-inflammatory and anti-histaminic agent.
Has antibacterial properties that can protect against digestive and heart damage.
Works with melatonin and serotonin to help regulate sleep, temperature and mood cycles.
Inhibits precancer function and growth of cancer tumors.'
'The following table contains statistical analysis of the data, including both primary and secondary applications, that I obtained from surveying more than 50 doctors and other health professionals who had taken noni and/or given it to over 10,000 patients. It depicts the number of people who drank noni juice for 23 different conditions, the percentage that were helped, and the primary active components (PAC) believed to be involved. It is my belief that although the PAC is the major component, it is the total blend of all natural ingredients that result in noni's optimal health benefits.'
'Conditions helped with Noni: # of users: % helped: probable active Noni compound:
Allergy, decreased symptons 948 84% Xeronine
Anti-Aging, Look Better 148 78% Terpene
Arthritis, Lessened symptoms 719 81% Terpene
Breathing, Improved 2,854 77% Xeronine
Cancer, Lessened symptoms 889 65% Xeronine
Depression, Lessened symptoms 807 77% Xeronine
Diabetes, Types I and II 2,773 84% Scopoletin
Digestion Improved 1,593 89% Xeronine
Energy Increased 8,327 92% Xeronine
Fuzzy thinking, helped clear 373 88% Xeronine
Heart Disease, Decreased symptoms 1,123 80% Xeronine
High Blood Pressure, Decreased 938 85% Scopoletin
Kidney Health Improved 2,372 67% Xeronine
Mental Acuity, Increased Alertness 2,983 72% Xeronine
Muscle, Increased Body-building 816 71% Protein
Obesity, Lost excess weight 2,841 75% Xeronine
Pain, including headaches, decreased 4,231 88% Xeronine
Sexuality, Enhanced enjoyment 1,608 87% Xeronine
Sleep, Improved 1,231 73% Xeronine
Smoking, Stopped 452 58% Xeronine
Stress, Helped cope with 4,113 72% Xeronine
Stroke 1,019 57% Xeronine
Well Being, Increased feeling of 4,561 80% Xeronine''
Morinda contains healthful phytonutrients that are unique to the Morinda plant. It also contains appreciable amounts of the precursor of xeronine which works at the molecular level to repair damaged cells.
Many people using morinda have reported that it is helping to clear type II diabetes and arthritis.
Many users of Morinda report that it is amazingly effective but that it works gradually over a period of several months. About 25% of Morinda users report benefits within a few weeks. About half report benefits within 2 months.
The fruit powder can be encapsulated, or stirred into tea.
After reading this information, I decided that it would be crazy not to give this a try. I am glad I made the decision. You can purchase this at a health food store or you can buy it direct and make your own capsules for a cheaper price. You can also mix it in a smoothie or make tea with it.
Wednesday, April 27, 2011
Gene Modification
Tuesday, April 26, 2011
Say Goodbye to Acid Reflux
Green Tea for All!
Monday, April 25, 2011
Benefits of Lavender
White Wine or Red?
It’s no secret that the wine industry is one that is adored by many and restaurants have been around for as long as anyone can remember, so it’s no wonder that the two coincide. After all, who eats without drinking? Food and beverage are not only something one does merely to survive but are considered by many as a fine art. From the growing of the grapes to the technique in which a chef uses to position food upon a plate for presentation, both are very unique and yet work together so melodiously that for many it is difficult to enjoy one without the other.
I come from a very food oriented background. As a small child, many of my own memories include being beside my mother in the kitchen. Whether assisting her with peeling potatoes or simply setting the table for a holiday feast, this is something that has carried through with me to my adult years. After working as a manager in an upscale American Bistro where wine and food were equally important in determining the overall satisfaction of the guest, I considered myself to be quite the aficionado. It wasn’t until a trip to the Bahamas on a cruise ship that this proved to be untrue.
It’s funny really, five years of regularly attending wine tastings along with working in an atmosphere where the money I made depended on my knowledge of wine and food and I found out in one hour that I knew nothing! I was always taught that if you order white meat (fish, chicken, creamy pasta) that you would pair it with a white wine. Accordingly, red wine went with the bolder tasting dishes (steaks, ribs, Creole favorites). I discovered after a one hour wine and food pairing seminar which cost me only ten dollars that my teachings had been limited. There is so much more to it!
The question of white or red does not rely solely on the color of the meat that you are ingesting but all of the flavors that make up the dish itself as well as the manner in which the dish is prepared. A nice oaky chardonnay is not only excellent with a rich pasta dish or walleye but also with a char-grilled filet mignon. You see, the wood taste that is given by the oak in a chardonnay is enhanced by the smoky taste of the grill. That’s right, white wine with steak! What’s that you saw on the menu? Shrimp Jambalaya, no problem! The fiery sensation left upon the palate by your cuisine will go magnificently with the full-bodied spice prevalent in a nice Shiraz. The possibilities are endless.
There are many other factors that can help one to successfully pair the food they are ordering with their beverage. Take into consideration the acidic content of both the food and the wine. While eating a chicken salad with granny smith apples, what better than a sugary Riesling? Sure the apple is sour and the wine will inevitably be sweet but the combination of the two will undoubtedly balance each other out as both contain a lot of acid. On the contrary, try taking a taste of lemon followed by a nice cabernet. You will wish you hadn’t! The acid in the lemon will be at force with the rich tannins of the cabernet. It can seem a bit overwhelming but keep in mind that art can be simple as well as diverse. Just as there are many different instruments used in the composition of a masterpiece, rightly so there are just as many types of canvas to portray it on.
So, it’s your anniversary and you’re planning to make it a night to remember. The waitress has given you a dinner menu in addition to a list of around thirty wines. Before you panic, remember to keep it simple. First choose the type of wine you will drink. Once you have done this, it will be much easier to sculpt your dinner accordingly. After all, there are only so many types of wines and many possess the same characteristics. Next, think about the dish you are considering. There are four things that need to be kept in mind while making your decision.
1. Type of Meat you are Pairing
2. Manner in which the Dish is Prepared
3. Spices/Sauces that will Accompany
4. Characteristics of the Wine (Similar to the Food?)
After you have done all of this and are still apprehensive, don’t hesitate to ask your waitress. They are there to assist in making your experience all that it should be. A good waiter/waitress will not be afraid to admit what they don’t know and will make it a priority to answer your questions even if they have to search for the answer. They should even allow you to sample wines in order to aid in your decision. Chances are if they lack the understanding, your inquisitions will help them in attaining this knowledge. You don’t have to be a sommelier to pair wine with food, just a few tips and a little practice! Bon Appetite.

