The Fever Lever Center

Some Say I’m Strange. I Prefer to Think of Myself as Resourceful

If you’d like to learn how to obtain quality chocolate, put it in a drawer and forget it’s there, learn to use EFT and NLP techniques to conquer your emotional eating. That’s what I’ve done, and it’s such a freeing thing to be able to feel right with the world, be happy with myself, my shape, and not feel controlled by something like food. I eat what I want, but I do make an effort to make good choices (usually). For example, last night I baked a cake I made on Easter and totally loved (Better than Sex cake). This thing is nothing more than yellow cake, vanilla pudding and tons of whipped cream - not exactly diet fare, but when I can’t get a certain food out of my head, I usually either make it or go and get it, and then totally enjoy it. That’s what I mean when I said I eat what I want. So today, I have an entire cake in my refrigerator.

Did I have a piece of cake for breakfast? No. My husband bought me some fresh local raspberries at the Farmer’s Market yesterday, and I wanted them so I had some on my cereal this morning. The cake sits and waits. When I was in the kitchen I noted the remnants of last night’s grocery shopping. I sawa huge, individually wrapped cinnamon roll on the counter. I just “knew” I was going to want to eat something sweet last night since baking the cake was bound to make me crazy so I’d in anticipation of future hunger I bought the following:

1. OneGiant cinnamon roll from Sarah’s Bakery. (Oops, I weighed this bad boy and it’s 15.5 Oz! Almost a pound of dough and sugar - oh my).


2. Small container of Scharffen Berger chocolates. This little clear box comes with 12 squares equalling 2.1 Oz. Individually wrapped. I put them in the drawer.


3. A dozen of my favorite shortbread cookies which I put in a drawer in the kitchen. My husband will eat them if he sees them, so unless he says something about “wanting something sweet” I wait to let him know they are there.

While watching a movie last night (Friday night ritual) I did start to get sort of hungry so I thought about what to do about it. I recalled how I’m feeling much better lately, getting back to a regular routine of exercise, and I just didn’t feel like eating a lot of cookies. Yes, they were there, but I just wasn’t in the mood to eat them. I had a pang of hunger, but I wasn’t really hungry, it was nearly midnight for crying out loud!

So, I ate one of those chocolate squares - remember, they’re pretty small right? Well I ate it in four bites, letting the chocolate melt in my mouth. I take my time with chocolates and they satisfy me so much more than just popping it in my mouth, chewing twice and swallowing. I’m not in a hurry to get it over with.

Discovering Lost Candy

This morning I checked my body fat and it just happens I keep my Omron Body Fat Analyzer in the closet on top of a leftover chocolates box from last Christmas. I decided to look inside the box since I thought there was one of those chocolates still leftover and I was surprised to find two of those Christmas chocolates in there (Joseph Schmidt truffles - some of my favorites) and about eight squares of that very same chocolate I bought yesterday (Scharffen Berger). I forgot they were there.

So, you see, I handle my cravings by buying the foods I want, then putting them away and maybe eating them, maybe not. For me it’s the need to know I can have what I want - and keeping something nearby in case of emergencies. I also know if I leave things out where I’ll see them, I’m much more likely to decide to have some, so I put them away. For you it may be different. Some of you won’t want anything tempting in the house. That’s okay too. We’re all different. The only way you’ll discover how you are is to tackle those emotional issues - the reasons you think you can’t stop eating after a handful or two; the reasons you feel like it’s out of your control, or not your decision how much you eat, when you eat or what you eat.

Wouldn’t it be wonderful to be able to buy your favorite food and leave it in a drawer long enough to forget it’s even there? That’s what it’s like to not have an eating problem, and that comes from giving yourself permission to enjoy food. You are worthy, you do deserve to be happy.

My methods can help - I know because they’ve worked for me, and I truly have had a sweet tooth since I was a kid. I used to eat bag after bag of candy - I once had 11 cavities in one dentist visit!

Kathryn Martyn,Master NLP Practitioner, EFT counselor,author of Changing Beliefs, Your First Step to Permanent Weight Loss, and owner of OneMoreBite-Weightloss.com

Get the Daily Bites: Inspirational Mini Lessons Using EFT and NLP for Ending the Struggle with Weight Loss.

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Climate change and the recession, these dual perils have let off the S. Alps, leastwise for the time being. However it could have been so wholly different. In the weeks before Christmas hamlets in the Les Deux Alpes locale were isolated when heavy snow came down. Road passes such as the busy Col du Alpe d Huez were cut. There was no electricity or telephone lines, locals were evacuated to make shift accommodation, it looked like a repetition of 1995.

It appears that all publicity is good publicity. Hautacam appeared every evening on the French news. Immediately electricity was restored inquiries commenced to come in, pulled in by the first class conditions.

Alpe d Huez and neigboring Tignes lay claim to nearly 4.5 meters depth on the upper pistes at 2500 m elevation and 2.1 meters at the bottom of the resorts. Presently a record for the Alps. La Mongie alleges there is 4 m at the the highest point of the resort. Alas snow drifts have knocked over a pylon of the chair lift that accesses the sector. They are broken until the middle of January.

Elsewhere in the S. Alps reservations are up 16% in Le Grand-Bornand, Le Grand-Bornand and Bessans. Alpe d Huez has 2% occupancy and sold a record number of lift passes during Sunday. This is timely for luxury ski chalets and big snowboarding companies.

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Fragranced pillar candles are quite common in just about every room of the home. They are great centrepieces for mantles, dining room tables and coffee tables. Decorated with bows and flowers, fragranced pillar candles are easy to coordinate with any décor because they come in all sizes and colors. When you look at the choice of scents you can have in fragranced pillar candles, you can have a different scent in your home for every season of the year or for different occasions. Of course you can also have non-fragranced candles if you just want to have the colored candles or you can even go with plain white candles.

Fragranced jar candles are also perfect for any occasion. When you want to put out the flame you just have to replace the top of the jar. You may need to buy a special candle lighter for jar candles because it is hard to get your hand down in the jar to light it once the candle burns down to a certain level. With fragranced pillar candles, you don’t have this problem because the wick is always exposed and easy to light. You can choose different types of wax as well when you are buying a fragranced pillar candle and this will affect the way the candle burns.

Non-fragranced pillar candles are suitable for anyone, but they are most preferred by those with a scent allergy. You don’t have to do without candles because there is no scent whatsoever with the non-fragranced pillar or jar candles. Use three or more of these pillar candles on a plate candle holder and tie them together with a bow. You can have colors matching all the décor of your room or choose the same color candles. If you choose fragranced pillar candles, you can choose heavily fragranced candles if you mainly want to use the candles as a centrepiece and not light them. The fragrance from the candle is enough to emit a delightful scent throughout the room.

You should never use fragranced pillar candles near food. If you are using them as part of a table centrepiece, then you should remove them from the table before you serve the food. This is why you will always find non fragranced pillar candles lit for a dinner. This applies to fragranced jar candles as well as free standing candles and tapered candles. If you want a clean burning fragranced pillar candle, then your best choice is one made from soy wax or beeswax. Paraffin wax pillar candles tend to be more sooty and five off smoke.

When you are choosing non fragranced or fragranced pillar candles to suit your décor, you have to consider whether tall or short candles will suit better. You also have to decide whether you should use contrasting colors to accentuate small details or whether you want the candles to blend in with the main color of the décor. So as you can see, it’s not just the fragrance that you have to consider when buying fragranced pillar candles.

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This beautifully crafted, emotional short story was absolutely breath-taking. Em’s devastating losses pile up while her husband begins to buckle under the strain of maintaining a family environment.

Their love, so deep and true was weighted by circumstances beyond their control. The sad ending had a positive twist that will leave the reader with a feeling of distant wonderment and hope. I really liked how the whole story came full circle around a big old oak tree on the family’s property.

Megan Allen is a gifted writer and I highly recommend “Memoirs of a Fallen Oak.”

~ Lillian Brummet, Book Reviewer, and co-author of the book Trash Talk - a guide for anyone concerned about their impact on the environment. (www.sunshinecable.com/~drumit)

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There is a generation called the baby boomers that make up one third of the population and about two thirds of the purchasing population. They are individuals who were born around the late 40’s to early 60’s. Trends have shown that industries have boomed in relation to the needs of this generation. They are now of an age where health and aging is becoming extremely important issues to them and are prepared to spend big dollars.

We have a seriously high rate of degenerative diseases reaching almost epidemic proportions. These have become alarmingly more predominant over the last century. The leading causes of premature death in the early 1900’s were influenza, diphtheria, tuberculosis and pneumonia. At present the leading causes of premature death are cancer, stroke, cardiovascular disease, respiratory disease and diabetes.

The reason for this is because our bodies are losing the battle against free radicals. Free radicals come from stress, radiation from the sun, environmental pollution, toxic chemicals in the water and depletion of nutrients in the food supply. An alarming discovery was found in a test undertaken on tomatoes. Results indicated a 90% loss of the nutritional value of tomatoes over the last century. One of the most powerful oxidation defence agents for conquering free radicals is vitamin E. To obtain an optimal amount of vitamin E you would have to consume for example 15kg’s of spinach.

Surveys are repeatedly showing that only a small portion of us are consuming our recommended 5 or more serves of vegetables a day. This is due to several factors which are not likely to change over the next decade or so, and food alone no longer provides us with all the essential nutrients our bodies require.

So are we looking towards supplementation to assist us in this losing battle? Well the answer is actually yes. However, “Commercially available health supplements fall far short of meeting the nutritional needs of the body’s cells.” - Dr Myron Wentz. A recent study conducted at Yale New Haven Hospital tested 257 vitamin products. Only 49 were judged as having adequate ratios of nutrients. Note the word “adequate”.

There are products on the market which do meet exceptional standards and will hopefully set a benchmark to improve the quality of the surprisingly large number of supplements which fall into the “adequate” and under category. We are investing a lot of money into our health and will continue to do so for a long time to come. We do not want an adequate product, we want a product which we know is going to effectively help save our lives.

Whether you are looking for renewed strength, energy and vitality in your life, drug-free relief from arthritis and joint pain, or wanting to make a difference in your financial future by becoming a MonaVie distributor, http://www.whatismonavie.com

Mike Law is CEO of http://www.wealthontap.com whose mission is to improve people’s lives whether it is through health, better financial status or both.

http://www.pluginprofitsitebiz.info Complete Money Making Site Setup FREE!

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Fiber is the part of the plant that is resistant to hydrolysis (A
chemical decomposition in which a substance is split into
simpler compounds by the addition or the taking up of the
elements of water) by human digestive enzymes and, with
the exception of lignin, fibers are complex carbohydrates.
These include pectin, gums, mucilages, hemicellulose,
polysaccharides cellulose, and nonpolysaccharide lignins.
Fibers are water-soluble except cellulose, hemicellulose,
and lignin, all of which form part of cell walls. Soluble fibers
are sticky and combine with water to form gel-like
substances. Pectin is a water-soluble fiber found in soft
fruits and vegetables. Gums that are common food
additives are also water-soluble, found in stems and seeds
of some tropical plants. In general, fruits are higher in
pectin and vegetables are higher in cellulose. Although
cellulose and hemicellulose are not hydrolyzed, intestinal
bacterial can digest some fiber to produce lipid fragments
known as short-chain fatty acids. These fatty acids are
absorbed in the colon and yield energy when metabolized.

Water Insoluble fibers pass through the gastrointestinal
track unchanged, absorbing up to 15 times their weight,
important since they provide the digestive tract with ‘bulk’
that helps facilitate food through the intestines to be
evacuated as solid waste; hence, fiber often is called
“nature’s natural laxative”. Cellulose’s ability to absorb water
produces softer stools and regular bowel movements. Also,
insoluble fiber may prevent colon and rectal cancer and help
to control diverticulosis (A sac or pouch in the walls of a
canal or organ [e.g., GI tract] that becomes inflamed and
causes pain and stagnation of feces. Source: The American
Dietetic Association’s Complete Food & Nutrition Guide, p.
145). Water-soluble fiber, as found in beans, fruit, and oat
bran lowers cholesterol by binding to the cholesterol found
in liver bile, to help control diabetes.

Overall, dietary fiber does not provide much nourishment to
the human diet because of the inability to break down these
carb sources for energy, yet reduces available kcalories by
providing a sense of satiety and by absorbing some
nutrients including fat. However, fiber also absorbs and
eliminates essential fatty acids, food substances that are
essential for good health and energy metabolism.

Also, dietary fiber may be a detoxifier since it binds with
some toxic substances before elimination. But a diet
extremely high in fiber is not a good idea since it impairs
calcium, iron, and zinc absorption in the intestine.

Increasing fiber should be a gradual process since the
majority of fiber products may cause unpleasant bloating,
cramps, gas, and other symptoms - especially if they are
eaten in large amounts at once. It is best to add one high
fiber food at each eating session to judge whether the food
causes symptoms or not. For instance, some people who
have problems with brown rice may not have problems with
apples, oatmeal, whole wheat bread, or other sources of
similar fiber.

Many nutrition authorities estimate that 20-35 grams of fiber
daily is a desirable intake for the average individual. Note
that the amount of nutrients can vary in wheat products
since the refining of grains remove part of the seed (e.g.,
bran, endosperm, and germ). Here are some fiber-rich
sources:

1 ounce dry-roasted peanuts: 2.2 g
1/2 cup cooked broccoli: 2.2 g
1 potato with skin: 2.5 g
1 slice whole wheat bread: 2.8 g
1 cup carrots: 3.0 g
1/2 large grapefruit: 3.1 g
1 apple: 3.5 g
1 cup cooked long-grain brown rice: 3.3 g
1 cup cooked instant oatmeal: 3.5 g
3 cups air-popped popcorn: 3.7 g
1 pear: 4.3 g
_ cup raisins: 4.5 g
1 cup of whole wheat spaghetti cooked: 5 g
1 cup baked beans: 7.0 g
_ cup of chickpeas: 7 g
1 cup boiled lentils: 7.9 g
1 serving bran cereal: 11 g

Here are different sources of fiber and their uses in the
body:

CELLULOSE: Fruit legumes, nuts, oat bran, seeds, whole
grains, and vegetables. Adds bulk to stool to reduce
constipation; oat bran lowers cholesterol; may help control
blood sugar; helps weight loss by displacing kcalories.

GUMS: Algae, barley, fruits, legumes, oats, seaweed,
seeds, and vegetables. Adds bulk to stool to reduce
constipation; may lower blood cholesterol; helps control
blood sugar; helps weight loss by displacing kcalories.

HEMICELLULOSE: Fruits, legumes, nuts, oat bran, seeds,
whole grains, and vegetables. Adds bulk to stool to reduce
constipation; oat bran lowers cholesterol; may help control
blood sugar; helps weight loss by displacing kcalories.

LIGNINS: Woody parts of bran, fruit skins, nuts, seeds,
whole grains and vegetables. Adds bulk to stool to reduce
constipation; may lower blood cholesterol; may help control
blood sugar; helps weight loss by displacing kcalories.

MUCILAGES: Plant seeds and secretions. Adds bulk to
stool to reduce constipation; may lower blood cholesterol;
helps control blood sugar; helps weight loss by displacing
kcalories.

PECTINS: Algae, barley, fruits, legumes, oats, seaweed,
seeds, and vegetables. Adds bulk to stool to reduce
constipation; may lower blood cholesterol; helps control
blood sugar; helps weight loss by displacing kcalories.

You may publish this article in your newsletter, on your web
site, or other publications, so long as the article’s content is
not altered and the resource box is included. Add byline and
active link. Notification of the use of this article is
appreciated, but not required.

Brian D. Johnston is the Director of Education and President
of the I.A.R.T. fitness certification and education institute. He
has written over 12 books and is a contributing author to the
Merck Medical Manual. An international lecturer, Mr.
Johnston wears many hats in the fitness and health
industries, and can be reached at info@ExerciseCertification.com.

Visit his site at
http://www.ExerciseCertification.com for more free articles.

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At any grocery store in North America right now, there are shoppers cruising the isles, making thoughtful choices about their family’s nutrition. Armed with the latest information about health, choosing foods high in nutrition is a primary goal. Unfortunately, no matter how carefully one shops, there is often little nutrition in the foods we consume. In fact, it is nearly impossible to consume adequate nutrients through diet alone in our modern world.

What causes our foods to be devoid of nutrition? There are many causes, primarily modern farming, storage, and preservation methods of food. Let’s take a look at why this happens.

First, it is widely acknowledged that soils in North America have been depleted of many nutrients since the 1930’s due to loss of topsoil and reliance on chemical fertilizers. Farmers replace the nitrogen, potassium and phosphorus depleted by agriculture in order to achieve optimum plant growth. However, little attention is paid to replacing trace minerals lost in soils.

Consumer demand for attractive produce also plays a role. This demand has resulted in plant breeding for appearance and storage longevity, ignoring nutritional quality. Fruits and vegetables are often picked in the green stage, ripening in transit to the store. Again, this prevents the production of nutrients which often occurs in the ripening stage while on the plant itself. One example of this is seen in fruits, where the cartenoid levels increase as fruit ripens naturally.

Produce now travels an average of 1500-2000 miles from farm to market, often in refrigerated trucks. There have been few studies done on the effects of storage on produce, especially in the area of overall phytonutrient levels. However, what we do know is most fresh vegetables steadily loose nutrients when stored in cold, dark conditions. Some types of produce are more vulnerable to these losses than others, losing fifty percent or more of phytonutrients in as little as five days storage.

Food preservation methods often play a role in nutrient depletion. When properly blanched prior to freezing, most-but not all-foods retain more nutrition when frozen as compared to canning methods. Interestingly, the container used in canning also makes a difference. Foods preserved in cans often retain more nutrients than those in glass or plastic containers as many nutrients are depleted by exposure to light.

Preparation methods further affects nutritional quality of food. Chopping, grinding, and heating foods depletes nutrients. Common preservatives added in processing cause depletion of nutrients and the use of antimicrobial preservatives may decrease the bacteria normally present in the colon, impeding the body’s ability to absorb what nutrients are left in food after processing.

There has been very little research done comparing nutrients in food before and after processing. The result is that nutritional labels are calculated from unprocessed foods using what are called “nutrient retention factors”. However, these formulas do not consider all aspects of nutrient loss and have been shown to be inaccurate in representing nutrient levels in foods after processing.

So what can be done to ensure adequate nutrition in our diets? The most sensible approach would be to eat only fresh, organically raised fruits and vegetables picked from the garden just prior to consumption, eaten in the whole, raw state. Of course, this is not possible for the vast majority of people. While eating foods as close to the ideals is a goal, it is no longer realistic to expect diet alone to provide adequate nutrition. Some form of supplementation is necessary.

In order to incorporate the proper nutrients, in the optimal amounts in ratio to other nutrients and in the most bioavailable form, great care must be taken in the selection of all supplements. Price is not necessarily an indication of quality. Taking the maximum amount safely possible is not a guarantee of maximum benefit, either. Due diligence is required in the selection process. Know that what you are taking is truly of benefit to your body.

Good nutrition is essential for healthy living, but obtaining sufficient nutrition from diet alone is nearly impossible due to modern farming, storage and preparation methods demanded by consumers. Careful use of supplementation is therefore a requirement for health.

Karen Walker is a wellness consultant and author. She works from her home in western Montana. She and her husband, Lynn McCormick, maintain a website to help those whose lives have been upset by catastrophic health events.
http://www.keephealthkeepwealth.com

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After we have eaten a meal — and often we do this in a hurry, without much chewing, under a lot of stress, or in the presence of negative emotions — we give no thought to what becomes of our food once it has been swallowed.

We have been led to assume that anything put in the mouth automatically gets digested flawlessly, is efficiently absorbed into the body where it nourishes our cells, with the waste products being eliminated completely by the large intestine.

This vision of efficiency may exist in the best cases but for most there is many a slip between the table and the toilet. Most bodies are not optimally efficient at performing all the required functions, especially after years of poor living habits, stress, fatigue, and aging.

To the natural hygienist, most disease begins and ends with our FOOD; most of our healing efforts are focused on improving the digestion process. Digestion means chemically changing the foods we eat into substances that can pass into the blood stream and circulate through the body where nutrition is used for bodily functions.

Our bodies use nutritional substances for fuel, for repair and rebuilding, and to conduct an incredibly complex biochemistry. Scientists are still busily engaged in trying to understand the chemical mysteries of our bodies.

But as bewildering as the chemistry of life is, the chemistry of digestion itself is actually a relatively simple process, and one doctors have had a fairly good understanding of for many decades.

Though relatively straightforward, a lot can and does go wrong resulting in digestion problems.

The body breaks down foods with a series of different enzymes that are mixed with food at various points as it passes from mouth to stomach to small intestine.

An enzyme is a large, complex molecule that has the ability to chemically change other large, complex molecules without being changed itself. Digestive enzymes perform relatively simple functions–breaking large molecules into smaller parts that can dissolve in water.

Digestion starts in the mouth when food is mixed with ptyalin, an enzyme secreted by the salivary glands. Ptyalin converts insoluble starches into simple sugars.

If the digestion of starchy foods is impaired, the body is less able to extract the energy contained in our foods, while far worse from the point of view of the genesis of diseases, undigested starches pass through the stomach and into the gut where they ferment and thereby create an additional toxic burden
for the liver to process. And fermenting starches also create gas.

As we chew our food it gets mixed with saliva; as we continue to chew the starches in the food are converted into sugar. There is a very simple experiment you can conduct to prove to yourself how this works. Get a plain piece of bread, no jam, no butter, plain, and without swallowing it or allowing much of it to pass down the throat, begin to chew it until it seems to literally dissolve.

Ptyalin works fast in our mouths so you may be surprised at how sweet the taste gets. As important as chewing is, I have only run into about one client in a hundred that actually makes an effort to consciously chew their food…

Read more at:
http://www.XTherapist.com

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