what can you do to make a difference...

Just think everyone has the right to healthy food.

Buy from companies who:

• Give respect and care about their workers, the animals and the environment


• Buy items that are in season, organic and grown locally


• Know what's in your food


• Read labels


• Know what you are buying


• Shop at Farmer Markets

Think about the average meal, it travels more than 1000 miles from the farm to the supermarket. The food is picked early to ripen on it's travels rather than being picked when it's trully ready. If you can;:plant a gardern, buy from the CSA, shop at farmers markets, buy local food. Do what ever small part you can. Start by cooking a meal with your family and eat together.

Review of Food Inc.

I finally watched Food, Inc. I have wanted to, but heard mixed reviews. I'm glad I saw it. It shared a lot of information, even for me who went to school to learn about a lot of this.

Where do I begin...

What I hear most from people is it costs too much to eat organic.
Well it does cost more, I can't discredit that.
If you shop around and eat locally and seasonally it doesn't cost too much more.
But the question is why does it cost more?
By not paying the little extra to eat better food we are allowing the wrong people to take our money, simply put, if coorporations are producing the food that cost less money and putting out our local family farms, why would you want to give them one cent? They do not care about the workers who prepare the food or the consumers who buy and eat it.

At least the local grown organic food is produced by people who have our best interest in mind and the food we eat. Where do you want to spend your money...

It is important to know we as consumers have a voice. We are placing a vote each time we by an item and it is scanned at the supermarket (organic or not) or less food is being bought from the supermarket and more food being bought at the Faarmers Market or the Organic and Local choice. The more we support convential food the more subsidies the wrong people will recieve. We have the power to flip the tables, decide which way you want to contribute.

If you don't have time to watch Food, Inc. at least check out www.themeatrix.com


Just think:
It costs more to eat well and you stay healthy. That's a great price to pay.
If you continue to eat the processed food and not know where food comes from and end up sick, not feeling well or in the hospital, in the end that will cost you more. When do you want to pay the price...

If you are what you eat, what type of food do you want to be?

Send comments and let me know what you think.

Slowing down

Here are more suggestions to begin thinking about how to slow down your day:



Leave your watch on the bedside table.

Take the scenic route.

Sit for a moment with your eyes closed while you start your computer.

Check email only twice a day or at certain points in the day, but not over and over every chance you get.

Don't pack your schedule so tightly that there's no time for a short walk.

Light candles before you start to cook dinner.

Add one moment here and there for slowness; it can be done simply and will have a profound effect on your wellbeing.



Feel free to leave a comment to let me know how you added slowness to your day.

hungry all the time...

Hello everyone. It has been about a week of following (not super close, but following) the list of food sensitivities that my doctor had me do blood work for. By eating the food that my body doesnt react negatively to, I actually feel full. I'm eating less, snacking less, trying new foods and enjoying what I eat. I wanted to share this great feeling with everyone! I did the IGG Sensitivity Test by Geonva Labs covered by my insurance. I highly recommend everyone take this test. I did the Alergy test and nothing came up, but with the sensitivity test I found foods that I eat ofter, foods I thought were good for me. Good luck and happy testing.

New town... New Doctor...

I've been in California for a few months and started looking for a doctor. I wanted to see a doctor in the feild and someone in my town or at least nearby. I searched and at two different points received a referral to Dr. Hirani.

As you know I believe in the biomedical side of health or as some call the alternative side. For me it's Holisitc. Well this doctor helped. She was going to the DAN! conference that weekend so she said she'd look more into the Biofilm Protocal and is on it herself now, so in a couple months she will take on that part of my health too.

My first visit was overwhelming, but all doable. I made a follow up appointment for a month to get everything started. She recommened a book and supplements. Before I was to leave the office I was to have my blood drawn, pee in a cup and given instructions for more tests to be done at home.

Mind you I really like and respect my last doctors, specialist, etc. who opened the door into me seeing what is going on with me, but to have a one stop shop was great. Left there and felt better about taking this on.

Doing the tests at home... FIRST, let me say all those moms who have done stool samples for your children... You need to be added to the list of Mother Warriors, that was an experience, one I will never forget and not looking forward to the follow up.

But to hear the results at our next visit made it all worth it.

I was given a list of foods I am sensitive to, a cute card to carry in my wallet and science based evidence to prove why I am feeling the way I'm feeling. That is something I can not put a price tag on, so for people out there who can't justify spending the money with a doctor who can show you evidence of why you're feeling the way you feel or give you evidence behind why your child may be behaving the way he is, you aren't ready to get started or for things to get better.

Don't say you won't do it just know NOW isn't the time to do it.

I'm excited and will share all that's going on from my low thyroid, low DHEA, yeast problems, wheat sensitivity, adernal glad problem, biofilm protocal... to name some concerns my tesats revealed...

I highly recommend Dr. Harini look her up http://www.drhirani.com/. Tell her Tia sent you.

What can you do in a minute

In a minute you could...


Send a quick text to all of your friends wishing them a good day. You will have a brighter one too.


Have clothes left to be hung? Hang them up and feel one less thing lift off your shoulders.


Scan your to do list and circle the one thing you want to FINISH TODAY.


Use an energy boaster at 3pm - A quick walk, a cup of green tea, a stretch. Get your body moving aloong with your mind.

Delete unnecessary e-maols in your inbox or on your voicemeail. Allowing the important messages to have your full attention.

Practice saying "NO" - by saying "NO" to unnescessary tasks or demands, that can not be fullfilled, this will give you a sense of freedom and success.


Give someone a hug or call someone and say I love you!


Try one idea a day and see how things change for the better!


Check back over the month and see what other ideas you can implement.

Hello everyone. My biofilm protocal is going well. I think I'm coming to the home stretch. Waiting to here from Geri about the next step. I feel good and my stomach hasn't been as easily upset. I haven't been getting sick and if I feel like somethings coming on, I go to bed early and in the morning feel just fine. Please ket me know if you have any further questions.

Biofilm Info from Geri Brewster


The matrix is principally composed of exopolysaccharides cross-linked by calcium and magnesium. The microorganisms are protected from dislodgement, predation and host immune responses. They are 10-1000 times more resistant to antimicrobials.

The healthful gastrointestinal microbiota reside within biofilm, which provides protective barrier function and colonization resistance against pathogens. Pathogenic biofilms occur in a variety of dysbiotic disorders from Barrett’s esophagus and Helicobacter pylori-associated disorders to inflammatory bowel disease and chronic fatigue syndrome.

Biofilm shields microbes from the body’s humoral and cell-mediated immune responses. The body’s phagocytic assault on biofilm generally results in collateral damage to surrounding tissue with no impact on the pathogens

An antibiofilm strategy involving nutritional supplements is available. This strategy involves the coadministration of hydrolytic enzymes, chelating agents, and antimicrobials in the fasting state to disrupt pathogenic biofilm and kill pathogens. Pre- and probiotics are given at a separate time of day to support the healthful endogenous microflora, displace pathogens, and further disrupt pathogenic biofilm through probiotic secretions of surfactants and other molecules

Olmstead, et al. The Clinical Implications of Gastrointestinal Biofilm, technical summary 2009.

Many protocols appear harsh with extreme forms of die-off reported

Recent milder protocols are emerging

We are experiencing favorable responses.
Geri www.geribrewster.com

Let's look at the differences in types of sugars available.

This will give you the opportunity to know what empty sweeteners are out there and which sugars are better to use.

Lactose: Sugar from milk. "Lactose intolerance" - caused by the sugar in milk
Maltose: Sugar from malt
Fructose: Sugar from fruit
Dextrose: Sugar from starch "corn sugar"
Sucrose: Refined sugar from sugar cane or beets
A little more about…

Lactose or milk sugar: occurs in the milk of mammals - 4-6% in cow's milk and 5-8% in human milk. It is also a by product in the the manufacture of cheese. It is extracted from sweet or sour whey.

Maltose or malt sugar: Other names Maltose; Malt sugar; Maltobiose ... Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. Maltose is not common in food, but can be formed from the digestion of starch, and is heavy in the sugar in malt, the juice of barley and other grains.

Fructose: Fructose is a monosaccharide (simple sugar), which the body can use for energy. Because it does not cause blood sugar rise tremendously (has a low glycemic index), it was once thought that fructose was a good substitute for sucrose (table sugar). However, the American Diabetes Association and nutritional experts have changed their stance. A small amount of fructose, such as the amount found in most vegetables and fruits, is not a bad thing and there is evidence that a little bit may help your body process glucose properly. However, consuming too much fructose at once seems to overwhelm the body's capacity to process it. Most of the carbohydrates we eat are made up of chains of glucose. When glucose enters the bloodstream, the body releases insulin to help regulate it. Fructose, on the other hand, is processed in the liver. In basic terms when too much fructose enters the liver, the liver can't process it all fast enough for the body to use as sugar. Instead, it starts making fats from the fructose and sending them off into the bloodstream as triglycerides. This is potentially bad for at least three reasons: High blood triglycerides are a risk factor for heart disease. Fructose ends up circumventing the normal appetite signaling system, so appetite-regulating hormones aren't triggered--and you're left feeling unsatisfied. This is probably at least part of the reason why excess fructose consumption is associated with weight gain. Fruits and vegetables have relatively small, "normal" amounts of fructose that most bodies can handle quite well. All fructose works the same in the body, whether it comes from corn syrup, cane sugar, beet sugar, strawberries, onions, or tomatoes. Only the amount that enters is different. For example, a cup of chopped tomatoes has 2.5 grams of fructose, a can of regular (non-diet) soda supplies 23 grams, and a super-size soda has about 62 grams. It’s the amount of sugar you take in that matters. High Fructose Corn syrup: High fructose corn syrup has become incredibly inexpensive and abundant, partially due to corn subsidies in the United States. So, really, the problem is more that it has become so cheap that it has crept its way into a great number of the foods we eat every day. This is a reason to be of concern. We should have it in moderation, but if it is in the majority of processed food we eat everyday, are we NOT having it in moderation. This is where the concern continues to show red flags. HCFS is a food additive and preservative. Most is made from genetically altered corn(GMO). It is ground into a fine powder and then it is broken down further with a fungus and a bacterium through a process us la-men cant fathom. It has a longer shelf life in food than sugar. High fructose consumption is also implicated in heart disease, diabetes, interference with copper metabolism and liver cirrhosis.


Sucrose or cane sugar: sucrose (sOO'krōs) [key], commonest of the sugars, a white, crystalline solid disaccharide (see carbohydrate) with a sweet taste, melting and decomposing at 186°C to form caramel. It is known commonly as cane sugar, beet sugar, or maple sugar, depending upon its natural source. Pure sucrose is most often prepared as a fine, white, odorless, crystalline powder with a pleasing, sweet taste; the common table sugar. The most wholesome cane products have their trace nutrients intact. Two such domestically available cane sugars, Rapadura and Sucanat, are 90% crystalline sucrose enveloped in 10% mineral-rich cooked cane juice. Rapadura is known to be more flavorful and satisfyingly sweet.
Rapadura and Sucanat are available in quality food stores and on line.



Dextrose: Sugar from starch "corn sugar"is the commercial name used for the crystalline glucose produced from starch. If the crystallized dextrose (glucose) contains no water, it is listed as “dextrose anhydrous” or “anhydrous dextrose” in an ingredient statement. If the crystallized dextrose contains one molecule of water, it will be listed as “dextrose” or “dextrose monohydrate” in an ingredient statement. The majority of the dextrose listed in food ingredient statements begin as cornstarch.



Cane Sweeteners Masquerading as “Healthful” Typically, the following cane products are refined to pure sucrose and then “painted” with a little molasses to lightly color and flavor the sugar. They are NOT recommended because they lack trace nutrients. Unfortunately “natural,” “whole” and “unrefined” are open terms without legal protection.Brown SugarDemreraraEvaporated Cane JuiceFlorida CrystalsMuscovadoNaturally Milled Organic Cane JuiceOrganic Plantation Milled SugarOrganic Whole Cane SugarRaw sugarSugar-in-the-RawTurbinadoUnrefined Cane JuiceWhole CaneYellow-DOther more known sugars you find easily; Organic Sugar, Brown Sugar, Raw Sugar


Next let’s learn about sugar substitutes. Sugar substitutes are processed chemicals to make sugar. Most of the time they are a lot sweeter than sugar. Some people think that is a good thing, but honestly the more sweet taste your body wants, the more you are going to give it. Which is increasing your sugar intake and as we all know is not a good thing. Instead of using substitutes use the closest natural form of sugar and use it in moderation.

In case you aren’t sure what sugar substitutes are I have included some additional information.
Aspartame— You might recognize aspartame as the product contained in the blue packet with "Nutra Sweet" printed on the front. You will also find aspartame in diet soft drinks, coffee and tea.
Acesulfame-K — Also know as "Ace-K," this sugar substitute is actually two hundred times sweeter than sugar!
Cyclamate — This is the sugar substitute used by Weight Watchers. It's sweeter than sugar, about ten times sweeter, so keep this in mind when opening a package of "Sugar Twin" Or “weight watcher” products.
Sucralose — Sucralose is what is contained in a yellow packet of "Splenda." Sucralose is six hundred times sweeter than sugar.
Saccharine — The main ingredient in the popular pink-packets of "Sweet N Low," saccharine is one of the more well-known sugar substitutes. Saccharine is known to be used to sweeten drinks of all temperatures and in place of sugar in recipes.


I do not recommend any of the ABOVE as they are chemicals not real food!



Some sweetners to consider:


Honey: Take away the water from honey and it’s about as sugary as white sugar. Honey does, however, retain nearly all of the flower nectars’ original nutrients. In comparison to table sugar, it is “minimally” refined. When buying honey buy local, unpasteurized, wild flower honey. Buying locally supports the local economy and, if you have pollen allergies, may decrease your allergic response to pollen. Unlike pasteurized honey, raw honey is not mucus forming and it retains its medicinal properties (it helps ease constipation and fluid retention, and according to Oriental medicine, tones the pancreas).


Agave Nectar: The sap of a cactus-like desert plant, agave, is a remarkably abundant source of fructose (70%). This ranks it low on the glycemic index and makes it a healthy sweetener for non-insulin dependent diabetics. Thanks to agave syrup’s pleasant sweetness, versatility and moderate price, it is quickly becoming a popular food and beverage sweetener. Althought there is debate to know if our brain is processing it at a sugar. If you find yourself craving more sugar each time you have it, it’s not a good sugar alternative for you. Best to use in moderation.


Stevia: which is a South American shrub. Stevioside, the main ingredient in stevia is virtually calorie-free and hundreds of times sweeter than table sugar. That's why it appeals to so many people - Stevia is a healthy and safe alternative for Diabetics. FDA has turned down three industry requests to use stevia in foods in the U.S. That's why you don't see stevia on supermarket shelves next to the Sweet'N Low or Equal. But you can buy it in health food stores as a dietary supplement.


Maple and Birch Syrup: Two excellent and delicious sweeteners are concentrated sap from maple and birch trees. The sap is collected and its water is reduced (historically by evaporation, today by reverse osmosis). While maple syrup comes from northeastern United States, birch syrup is produced in Scandinavia and Alaska. Both are energy intensive and therefore pricey — it takes 40 gallons of maple sap, or 80 gallons of birch sap, to make one gallon of pure syrup.
The enzymes in our body digest the grains’ complex carbohydrates into a more simple sugar. Barley malt and rice or sorghum syrups are the most common.

Xylitol has been noted as dangerous - according to the American Society for the Prevention of Cruelty to Animals. Xylitol, a pure crystalline chemical, or hydrogenated polyol, is typically a byproduct of the plywood industry but it may also synthesized from cornstalks.


Some Resources:
Laura Dolson- About.com
Charles Gallagher, C.P., C.P.T.Institute for Physical & Sports TherapySpokane, WA
BY REBECCA WOODFor the Mail Tribune
http://www.sugar.org/

Sugar, September Newsletter

Sugar is in everything. The more research I do the harder it is to find the facts. Through all the research I found this to be helpful.
The following foods are typically loaded with sugar – This is just one sample.
(Documented by Joy Bauer, M.S., R.D., C.D.N)

Sugar break down: (1 teaspoon of sugar = 4 grams sugar= 1 sugar cube)
Daily Products you may take in:
Fruit Loops, 1 cup - 3 .75 teaspoons
Low fat, fruit-flavored yogurt, 6 oz. - 7 teaspoons
Ketchup, 2 TB - 2 teaspoons
Pancake syrup, 1⁄4 cup - 8 teaspoons

Foods that sound healthy, but are loaded with sugar!
Granola, 2/3 cup - 4 teaspoons
Dried Fruit, 1 cup- 21 teaspoons

Beverages
Orange Juice/Apple Juice, 8 oz. -5.5 teaspoons
Soda (Coke, Sprite, etc.), 20 oz. - 16 to 24 teaspoons
Snapple, Lemon Iced Tea, 16 oz. - 11.5 teaspoons

Snacks/Desserts
Balance/Power Bar - 4.75 teaspoons
Frozen Yogurt, 1 cup - 8.5 teaspoons
Restaurant Chocolate Cake, 1 slice - 13 teaspoons
McDonald's Vanilla Shake, 21 oz. - 24 teaspoons

At the movies
Twizzlers (movie size) 6 oz. 17 teaspoons
Large Soda (at the movies) - 37 teaspoons.

Considering we don’t need sugar that is a lot of sugar we are taking in. Make sure to look at labels and find out how much sugar you are actually taking in!

Please comment and let me know if you have additional information about sugar. Or items you have found to be high in sugar and if you have their substitutes. I look forward to hearing from you!

Biofilm update phase 2

Hello everyone. I wanted to drop a line. I just finished the biofilm protocal phase 2 and it seems to be working well. I feel better while I'm on it. During the 4 days off I feel a little more sensative... we will see how next phase goes.

I was asked if I could supply links to what I'm taking so here you go:

Interfase enzyme supplement Klaire Labs
http://www.klaire.com/K-INT_proddetail.htm

Undecylex Dietary supplement Prothera
http://www.protherainc.com/prod/proddetail.asp?id=UND

Biotagen Prebiotic supplement klaire labs https://www.emersonecologics.com/Products/EmersonMain/PID-BIO54.aspx

Ther-biotic Detoxification Support 50+ Billion CFUs Probiotic Supplement Klaire Labs http://www.klaire.com/V770-06_proddetail.htm


So far I am very happy with this protocal. Taking it slow has shown no side effects. Please send me any comments of people who have tried the protocal and their experience. Thanks!

alternative milks

Q: Explain to me soy milk, almond milk and all the alternative milks?

A: Before I go into why "alternative milk" I would like to mention some reasons why not dairy and why alternative milk is a better choice for some people.

Milk isn't the best source to protect osteprosis. Studies have found no protective effect of dairy calcium on bone. You can decrease your risk of osteoporosis by reducing sodium and animal protein in the diet, increasing intake of fruits and vegetables, exercising and ensuring adequate calcium intake from plant foods such as leafy green vegetables and beans, as well as calcium-fortified products such whole grains and fruits.


Lactose intolerance is common among many populations, affecting approximately 95% of Asian Americans, 74% of Native Americans, 70% of African Americans, 53% of Mexican Americans and 15% of Caucasians. Symptoms, which include gastrointestinal distress, diarrhea and flatulence, occur because these individuals do not have the enzymes that digest the milk sugar lactose.

There are contaminants in milk. Synthetic hormones, such as recombinant bovine growth hormone, are commonly used in dairy cows to increase the production of milk. Because the cows are producing quantities of milk that nature never intended, the end result is mastitis, or inflammation of the mammary glands. The treatment requires the use of antibiotics, and traces of these and hormones have been found in samples of milk and other dairy products. Pesticides and other drugs are also frequent contaminants of dairy products.

So what do you do as a substitute?
Soy milk is a choice. I try not to have too much soy in my diet, but soy milk has both benefits and dangers. For men soy milk isn't a first choice as it decreases testotorone and can lower production of sperm. If the soy in unfermented it has high level of phytic acid which can lead to a lower absorption of certain vitamins and minerals. Some benefts of soy, is it does not have caesin or lactose (which is what a lot of people can not break down and is found in cow's milk). Also soy protein is effective at lowering your cholesterol, which ultimately lowers your overall risk of developing heart-related issues.

Almond milk is amother alternative. Almonds are very healthy and can have tons of vitamins and minerals. The downside is you need a lot of almonds to recieve all the benefits. Be careful not buy almond milk that is high in sweetners and perservatives.

Rice milk is high in cards as it is produced from brown rice. It is not as thick as soy or dairy milks, and has a somewhat translucent consistency. Compared to soy and almond milk, rice milk has less protein. For me rice milk was the easiest transition from cow's milk.

Alternative to dairy milk is an aquired taste and you need to make sure you are still receiving nutrients and not just eating an alternative full of junk. Try different brands as each has different tastes. For me soy milk is the closest to cow's milk although if you have problems with cow's milk there is a good possibility you could have problems with soy as it is from a similar enzyme (as I did). I like almond milk for more of a dessert. For a long time I used rice milk in my cereal. After awhile, for me at least, milk became less of my diet. My boyfriend enjoys milk, but we make sure it's organic and we decrease the amount used in receipies. He even drinks a lot less milk now.

Remember to always have ALL DAIRY ORGANIC whenever you can :)
Let me know your comments on different alternative milks and brands you prefer.

Diets no more!

So over the last couple weeks I have been having an ephany after ephany. It really started when I almost began the cookie diet. Anybody hear of the cookie diet? Well I almost tried it today, eat 6 cookies a day (or shakes or muffins) and have a light meal at the end of the day (lean meat and vegetables). I forced myself to eat one cookie (got through about 5 bites) tried two bites a little later to see and spit it out. Then for lunch I had the muffin. It didn't taste as bad, but it kept expanding in my mouth and with every bite I had to have water to get it down.

That is when I realized I can not do this 6 times a day and remembered why I began this holistic heath journey in the first place. I was tired of the quick fix, the easy way to results. Being on that journey where I would lose the weight then get off the ride or diet, go past the size I was to an even bigger size and start the journey again...

For me I feel like I have been a bipolar dieter. I went from one extreme to the next. Anything to get the weight off! What about keeping it off? That has been my next challenge. Anyone who knows me knows I can go from size 14 to size 22 to size 6 to size 12. With minimal work I stay a size 16.

I'm ready to find MY size. If its 16 that's fine, but I want to feel healthy and look healthy in my skin and trully know I'm eating healthy.

So I'm sure you want to know how... well with my move to CA, it will be easier to start fresh. I'm going to trully eat better and be more active. As a Holistic Health Counselor better isn't low fat, reduced fat, low calorie. Its more about listening to your body eating whole grains, cleaner foods (local and organic) and increase my fruits and vegetables. I'll keep you updated and let you in on some secrets as things fall into place.

This journey is how TMS Holistic Health is born! Check out my website for more info:
www.tiamariesmith.com

Biofilm protocol

So after much debate I am following the biofilm protocal. After speaking with my dear friend Kirstin (http://www.whattofeedyourkids.com/) and seeing how well herself and her family improved I had to give it a try. I had my last NY appointment with my favorite registered dietician Geri Brewster (www.geribrewster.com ), and she explained the protocol. The research online goes back and forth so I figured I would keep a log of my experience and shed some light on this.

One of the reasons I decided to go with Geri's protocal is because it seems less invasive then the one recommended by Dr. Usman. A few people I spoke to said it would be so harsh on the body. Geri has me moving through the process slowly.

For the first 3 days I'm only taking 1 Interfase Enzyme on an empty stomach then a half hour later 1 prebiotic and 1 probiotic. Then for 7 more days I will add the antimicrobial agent. So far so good it's day 3.

So your asking what is this biofilm stuff? I have read the info and it has been explained and it's still a bit of a mystery to me. Sometimes in the process of healing yourself and your kids you have to take chances so that is what I'm doing and at a slow pace. In a nutshell this is what I understand the biofilm protocal to be: It is used to rid the body of yeast and bacteria using a 3 step process twice a day for 2 months. (the protocal I'm following is once a day and the second round I will increase to 2 pills each and once the interface is done I will begin the cycle again with the interfase plus). You have biofilm in your body and it has a job. Why you need to re-work the biofilm is because it is not doing it's job and your body is reacting in other ways. The biofilm protocol will bring your body back to a happy place. What we have all learned is if your body is not doing it's job then other problems can arise.

Geri is working close with me on this and we will make changes as needed. Not one protocol is right for everyone. To me that is the most important thing to remember. You need to be aware what is going on at all times. If you don't feel right or the "die off" reaction is too strong then you need to re-evaluate.

Stay tune for the next update.

tongue cleaner

Tongue Cleaner

As you may of read in my Newsletter 3, the tongue cleaner, an inexpensive yet transformative utensil, is a simple, thin, u-shaped piece of stainless steel. It consists of a blunted edge that removes plaque and build-up from the surface of the tongue. Dentists in America are recommending the tongue cleaner more and more because it helps to fight cavities by removing bacteria from the mouth. The tongue cleaner also prevents bad breath, especially for people who eat a lot of dairy and build up mucus in the mouth, nose, and throat.


The tongue cleaner comes from the tradition of Ayurveda, which asserts that people who use one are better at public speaking, express themselves more thoughtfully, and speak more sincerely and authoritatively. Some people ask if the same effect can be gained by brushing the tongue with a stiff toothbrush. Brushing the tongue moves stuff around and is helpful, but a tongue cleaner is more effective as it clears out the deep deposits and generally keeps the area cleaner, stimulated and alive.

And finally, a big advantage is that it enhances kissing because it makes the tongue more sweet, fresh and sensitive. If you are in a relationship, we invite you to check this out with your partner. Make an agreement to scrape twice a day for one week, and notice the difference.


Directions:

· Apply a few quick strokes, 2-3 times a day, or after brushing your teeth

· Use the rounded cleaning edge to scrape gently down the tongue several times,
while applying slight pressure

· Rinse under running water and gently scrape again until no white residue is left

· There should be no pain or gagging involved whatsoever—if you feel any discomfort,
you are probably scraping too hard or starting too far back on the tongue. And if you are wondering what those bumps are at the back of your tongue, they are your salivary glands and they are supposed to be there. If you found them you’ve gone too far.

causes of cravings

As you read in my Newsletter 3 I listed some causes of cravings. I wanted to share some other causes that I know of:

Lack of nutrients. If the body has inadequate nutrients, it will produce odd cravings. For example, inadequate mineral levels produce salt cravings, and overall inadequate nutrition produces cravings for non-nutritional forms of energy, like caffeine.

Seasonal eating. Often the body craves foods that balance the elements of the season. In the spring, people crave detoxifying foods like leafy greens or citrus foods. In the summer, people crave cooling foods like fruit, raw foods and ice cream, and in the fall people crave grounding foods like squash, onions and nuts. During winter, many crave hot and heat-producing foods like meat, oil and fat. Cravings can also be associated with the holidays, for foods like turkey, eggnog or sweets, etc.



Hormonal. When women experience menstruation, pregnancy or menopause, fluctuating testosterone and estrogen levels may cause unique cravings.



De-evolution. When things are going extremely well, sometimes a self-sabotage syndrome happens. We crave foods that throw us off, thus creating more cravings to balance ourselves. This often happens from low blood sugar and may result in strong mood swings.



Yin/yang imbalance. Certain foods have more yin qualities (expansive) while other foods have more yang qualities (contractive). Eating foods that are either extremely yin or extremely yang causes cravings in order to maintain balance. For example, eating a diet too rich in sugar (yin) may cause a craving for meat (yang). Eating too many raw foods (yin) may cause cravings for extremely cooked (dehydrated) foods or vise versa.

Newsletter 3, summertime eating

Hello everyone. It has been sometime. I'm getting ready to move so time is of an essence. Don't worry I have been keeping great notes so I will have tons to share soon. For now here are some thoughts about summertime eating!

Some food for thought:
Eat foods that are cool and liquid. Minimize foods that are hot. Eat foods that are sweet, bitter or astringent. Minimize foods that create heat (spicy, salty or sour).Eat lighter meat such as light proteins; fish and white meats in small amounts. Eat nice summer spices such as coriander, mint, cardamom, and fennel. Eat unrefined sweeteners. Minimize honey and molasses.

So now that we know what to eat and stay away from here are some healthy snacks to have on hand. Remember even thought it's recommended to stay away from some food, if you choose to have it go for the healthy choice.

Healthy Snack List

Crunchy
· apples
· frozen grapes
· rice cakes
· light popcorn or plain popcorn: use coconut oil to pop in a covered pan
· pretzels
· carrots: particularly the super-sweet, organic baby carrots
· crunchy crudités of veggies and dip (hummus, tabouli, vinaigrette, favorite dressing)
· celery and peanut butter (use nonhydrogenated peanut butter)
· hummus with whole grain toast, baby carrots, rice crackers
· nuts

Sweet
· wheatgrass
· fresh, whole fruit
· organic yogurt and ripe fruit
· apples and almond butter
· sprouted date bread with jam
· frozen yogurt: freeze yogurt and make your own!
· dried fruit
· use leftover grains to make sweet porridge: drizzle maple syrup and sprinkle cinnamon,
add soymilk and bananas, heat with fruit juice, etc.
· smoothies: mix whatever you have in the kitchen – fruit, ice, soymilk, yogurt, carob
powder, etc.
· fruit “ice cream”: peel a banana, freeze, blend in a food processor with nuts, berries or
raisins and serve; can be put through the screen of a juicer for a creamier consistency.
· freshly squeezed fruit juices: Make your own and try different combos.
· sweet vegetables: yams, sweet potatoes, squashes (acorn, butternut, kabocha) cut into
chunks or fries; sprinkle with cinnamon and bake.
· organic dark chocolate chips or carob chips

Salty

· olives
· pickles and pickled vegetables, such as carrot, daikon, beets and lotus root
· tabouli, hummus
· oysters and sardines
· steamed vegetables with tamari/shoyu or umeboshi vinegar
· tortilla chips and salsa or guacamole: try whole grain chips such as “Garden of Eatin” brand
and freshly made salsa or guacamole.
· sauerkraut: it will also knock your sweet craving right out!
· fresh lime or lemon juice as seasonings or in beverage
· salted edamame
· small amount of organic cheese

Creamy
· smoothies
· yogurt
· avocados
· rice pudding
· dips and spreads, like hummus and baba ghanoush
· puréed soups
· puddings made with silken tofu, avocado or mashed banana
· mashed sweet potatoes
· coconut milk

Enjoy! Let me know if you tried anything and how it went!

Condiments to experiment with

Now that we are eating different here are some suggested Condiments to try out:

Basic spices to add to your kitchen; cinnamon, cumin, curry powder, garam masala spice mix, garlic, ginger, oregano, turmeric

Different pepper spices to try; black pepper you grinde, cayenne, chili powder, chili flakes, white pepper

Different Salts to try; gomasio, Herbamare, sea salt

Try differnt nuts and seeds; nut butters: tahini, cashew, almond, peanut. Nuts: pine, brazil, cashews, walnuts, almonds, pistachios. Seeds: pumpkin, sunflower, sesame, flax (raw or toasted)

Fresh less processed sweeteners; agave nectar, barley malt, brown rice syrup, honey, maple syrup, stevia


A variety of oils; chili oil, coconut oil, extra virgin olive oil, flaxseed oil, hot sesame oil, infused olive oils, toasted sesame oil

Vinegars; apple cider vinegar, balsamic vinegar, red wine vinegar, umeboshi vinegar

Sauces; Bragg's amino acids, hot sauces, olive paste, pesto, salad dressings, tamari soy sauce,
tomato sauce


Sea vegetables; dulse flakes, nori flakes, Edan Sea Vegetable shaker

Other condiments to experiement with; chutneys, coconut milk, grated daikon radish, ketchup, mustard, nutritional yeast, Parmesan cheese, pickles, sauerkraut, sliced red cabbage, sprouts: alfalfa, sunflower, mung

Remember experiment and use organic whenever possible!



Enjoy!

thought for parents

My last post had me thinking...

The changes I have made to my "diet" (food and supplements) has improved my personal realtionship, work and my self esteem along with my comfort in my clothes and in my body.

It makes me wonder why more parents aren't taking better care of themselves too...

Now remember I'm in the home I know having a child let alone a child with education and behavioral challenges is a lot of work, but its just as important for you as parents to be strong, healthy and happy.

Parents just think the few minutes (or couple hours) you took for yourself, how much that time can make a difference. A difference in interacting with your child, husband or your other children. How from that time you have the extra energy to make the healthy meal rather then orderimg take out or the energy to spend the quality time you always wanted.

Just think you can feel as good as your child if you figured out what foods affect your body and by taking supplements. I say this because it was your children who motivated me to look at myself so I hope your children are motivating you too!

I hope YOU parents will look at yourself and see what you need to do to make sure you are doing all you can to take care of yourself. Let me know if you want some help!

Realization of the importance of supplements and eating well!

This week I have just gone through my own "Science Experiment". To give you background as of January I started taking medication to deal with my "not feeling right symptoms" that I found were "not normal."

Since March I have stopped taking my perscription medication to assist in this and had begun to only take supplements and I felt great.

Well I ran out of my probiotic and digestive enzymes and the first few days I thought no big deal, I'll be ok, re-order them and then start back up. So a few more days pass and I'm starting to not feel to hot. I finally get my digestive enzymes and feel a little better, but still not right at this point and it had been a week.

I now have caught a cold, I'm cold all the time, my sleep isn't good, I have bags under my eyes, my head isn't clear, I'm in the bathroom all the time, oh no not again! Most of my symptoms are back! I asked a friend if I can have a few of her probiotics (she recommended them to me). She also gives me some fermented salsa to settle my stomach. I wait and hope my order comes soon... I call to check on my order and I have to wait two more weeks! So needles to say I am going to try a new probiotic until it comes in.

Why I shared this: I wanted to share this because I'm sure parents wonder is this working for their children? Is it worth the haasel?

Let me speak for Your/Our children: IT IS WORTH IT! it is so worth it! The way I felt last month compared to this week is crazy. I know its worth all the work I put in, that YOU put in. I can't wait to get my body back to where it was just a month ago.

Grocery tips for buying organic- addition to Newsletter 1

Quick grocery tips:

Organic
1. the label should read 100% USDA Certified Organic. This means that it was grown with no pesticides, GMO's, fertilizers, no synthesizing, no bioengineering, no radiation or sewage sludge.

2. Look at the PLU - there will be a "9" followed by a 4 digit number. The "9" indicates that it is organic.

Color
Think the more colorful something looks the more desire others will want to eat it. This month go green! Greens are the most important color to eat! Example of greens Kale, collard greens, mustard greens, lettuce. They are rich in Ca, Mg, Fe, Zn, Vitamin A, C, E, fiber, folic acid, chlorophyll. Greens purify the blood and good for the immune system.



Green of the month - Kale is a nutritional powerhouse, loaded with antioxidants. You can eat a whole bunch of kale for less than 50 calories. (steamed, sauted or raw in salad!) and it will fill you up!



Texture

Look for a variety of textures. Different textures ensure you get a variety of nutrients. Textures can be dense and strong, delicate, light and crispy. Combine textures, like light and leafy with something a bit heavier for a more exciting dish.



Take action today and find out the generic brand of organic food at you grocery store. These items will be less expensive then convential counterpoint.


If you want read my newsletter and more info about organic food. Send me a comment and I will send you my newsletter!

food reaction

I was able to first hand witness how certain foods can react in children. I was working with a parent of a now typically developing child (thanks to food!) and we were sitting in her kitchen.

To give you back background of my past interactions with this child, he would come in and out of the room as kids do and ask his mom questions or to request something. He has always been very polite, follows direction, interacts with me well etc. Last time I saw him we had a snack together and we had very appropriate conversation.

When I first came over today he was once again very polite, was having a play date with a friend (which was being facilitated by another adult) and having a great time. Mom and I continued our talk and about half way through he had lunch. Mind you this is something he can eat. Not something that is restricted, but not something mom gives him all the time as she tries to limit the amount of yeast he has. We continue to talk and about 15 minutes later he runs in the room and yells I hate you both and other comments and behaviors that are out of character for him. Mom calms him down, he returns to his play date and mom and I continue talking.

Over the next half hour he continues to run in and out of the room continuing to make inappropriate, out of character comments and interactions, not listening to his mom, eating flour off a plate (even though he just ate lunch) and grabbing at things. He came in as though he didn't care what is right or wrong, he just wanted what he wanted and to me he didn't even know what that was. This surprised me as this is not the same way I have seen him in the past or even earlier that day. Even after his play date leaves he continues to make out of character comments that are inapprpriate. Mom attempts to give him something else to eat to balance out what he ate for lunch.



For me this was an eye opener to watch a child react to food before your eyes and it is trully amazing. What he ate was a small amount, but his reaction and change in character was something to take note on.



Tip from this and what can you do:
Next time you notice your child is out of character or you see a change in behavior write this down and write down what they ate. This gives you a frame of reference to know how your child reacts when they eat different foods.



Why this is beneficial: from both an educational and behavioral perspective if your child is upset and you don't know why or you hear from the school your child had a "bad day" or was "out of character" this is something else to consider. Knowig this, you can be a detective and figure out what you can do different (and feed your child differently) to help your child reach and maintain their full potential.

Welcome!

Hello everyone!



Welcome to my blog. This will be an extention to my website www.tiamariesmith.com and http://www.stepbystepenw.com/.
A place to share information that I want to get out to everyone.



I wrote a blog post for the National Autism Association New York Metro Chapter's Monthly Education Presentation. If you want to check it out go to http://www.naanyc.blogspot.com/ For those of you who do not know I am the Vice President and Co -Chair which handles the monthly presentations. I've met alot of great people who are really making a difference for children and families affected with Autism.



Check back often you never know when I will add something new...



Looking forward to sharing more with you.



Best thoughts your way,

TiaMarie Smith