Megan’s Guide for Surviving the Holidays

Maybe “surviving” isn’t the right word, because for most it’s a holiday season surrounded by family, comforts, festivities, and love. Maybe “surviving your current pants size” would be more accurate.

Not that the holiday season shouldn’t be about celebrations and treats and indulgences- it should! But many times we look at it as an excuse to go wild, when it doesn’t have to be in order to enjoy yourself. But on the same token, it also shouldn’t be a time of dieting, or restricting yourself, or being riddled with guilt over what you’re eating. It should not be a time of calorie counting or measuring. Well, no time is good for that because it’s torturous any time of year and is nothing I ever put my weight loss clients or myself through. But this shouldn’t be a season where we overindulge without abandon for the month of December and then rely on some restrictive diet on January 1st to save us. This is the time of year I always have clients say to me- “I’ve been eating well, I’m feeling great, but Christmas is coming up… help!” So here are some of my best tips for enjoying the holidays, yet also keeping your energy up and the scale down.

1. I almost always tell my clients to follow a 90/10 diet. 90% of the time you eat an abundance of great healthy whole foods, 10% of the time you treat yourself. That 10% is just as important as the 90% because we are not little perfect robots, we are humans. Look at December as perhaps an 80/20 month. We have less control over what we’re eating, more social events, more indulgent dishes, so treat yourself a little bit more but still staying within the confines of reason and balance.

2. Make those treats count. What does indulgence mean to you? What treat do you dream of all year? Eat that. Do that. Do you want your 10 or 20% to be a random crappy candy bar from the gas station, or do you want it to be grandma’s homemade pumpkin pie covered in homemade whipped cream? Choose quality and make it enjoyable. Me? I look forward to an organic, gluten free pecan pie from the Free Market every year. Do I feel guilty? Nope. Do I share? Nope. No regrets.

3. Enjoy those treats without guilt. No! None! Your 10/20% is just as important as your 90%. Eat it, savor it, chew it slowly and enjoy every flavor.

4. Oh yes- chewing! Slow down and eat mindfully. If you shovel two plates full of food into your face in 8 minutes, yes, you will overeat and yes, you will feel uncomfortably full and regret it later. Eating slowly and chewing well allows us to enjoy our food to the fullest, without the strain on our digestive systems. It also gives our bodies a chance to register that we’ve had enough food, which prevents overeating. Eat to be comfortable, not full.

5. Pack healthy snacks for before a feast, especially when traveling. Pack a little cooler with fresh fruit, cut veggies, healthy meats, etc to have as a snack while traveling to gatherings. If you’re starving by the time you make yourself a plate, your eyes will be bigger than your stomach and you will eat too quickly.

6. Stay hydrated. Sometimes we eat too much because we’re dehydrated, and sometimes a good chunk of our calories comes from liquids. Choose water most of the time, and maybe one special drink at an event.

6. Bring a healthy dish to pass. Then if very few of your options are whole-food based, you have your healthy dish to fill a good chunk of your plate. Maybe make a platter of roasted root veggies, a light salad full of veggies, or a hearty tabouli full of fiber.

Homemade tabouli salad

7. That brings me to fiber. The great thing about whole foods is… well, they are whole. So that means all the nutrients are intact, which are exactly what you need for a feeling of satiety. Fiber is a big one, as it physically expands in your stomach to give you a full feeling. Eat 500 calories from bread, and then eat 500 calories from wild rice or quinoa. You’re still going to be hungry after that bread. You’re going to be stuffed after that whole grain. Choosing foods that are nutrient dense and minimally processed allows you to eat to your heart’s content, without eating in excess. Portion control as nature intended.

8. Make your same dishes with better quality ingredients. This is a huge one for me because 1) you’re eliminating harmful additives 2) you’re eliminating processed junk 3) you’ll have more nutrition and easier portion control 4) it’ll taste better. Think of how your family made some of your favorite dishes before the advent of processed convenience foods in the 50s- real food! They just made it with real food. Let’s get back to the same thing today. Gravy was homemade from the turkey drippings, not from a packet made with artificial flavors and hydrogenated oils. Mashed potatoes were made with organic potatoes (non-organic crops did not exist before 1945) and real organic butter. Pie was made from real fruit, not artificially colored fruit-flavored high fructose corn syrup from a can. Switch your refined sugar or artificial sweeteners for natural sweeteners like maple sugar or raw honey, and choose simple ingredients. Even better- research how your favorite dishes originally would have been made in order to not only make it healthier, but to also regain that connection to your ancestors. How would your family’s traditional cranberry salad been made before processed food came about? Real cranberries, a natural sweetener, real gelatin, spices, lemon juice. Even the modern marshmallows that perhaps went on top aren’t the real deal any more. Traditionally marshmallows were made of marshmallow root sap, organic egg whites, and raw sugar, that’s it. Not corn syrup, artificial colors, preservatives, and artificial flavors. Look for organic marshmallow versions that will be made of more simple ingredients.

My cranberry sauce is made with fresh WI cranberries, raw honey, and fresh orange juice

9. Don’t skip breakfast. This is one of the biggest mistakes people make when trying to watch their weight. Yes, skipping meals reduces your caloric intake for that meal, but it also means you’re more likely to overeat later and it’s usually not broccoli you’re choosing when you’re snacky later. Night time eating is a great way to pack on the pounds, as well. Breakfast “breaks the fast” and sets the stage for your day. Choose a whole-foods based balanced breakfast of whatever works best for your body. Examples- scrambled organic eggs with veggies, sautéed kale & sausage, oatmeal with blueberries, nuts, and honey.

10. Recognize that food should not be our #1 source of comfort and reward, during the holidays or any other time. This is what I refer to with my clients as “primary food.” Yes, holiday foods are an important part of tradition, but the rest of it is more important. Love, connection, tradition, games, family, friends, fellowship, spirituality, etc…. these things all feed us but they are not food. Fill your primary food cup more than you do your plate.

I hope this helps bring you a wonderful, nourishing holiday season- without much of a change on the scale! As always feel free to reach out if you have any questions or are interested in further guidance in living your healthiest life possible. Initial consultations are always free!

Warmly,
Megan Normansell, CHC, AADP, CFH

Certified Holistic Health Counselor/ Certified Herbalist/Holistic Nutritionist

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally. We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. If you’re curious, schedule your complimentary consultation today!

http://www.aayushealth.com megan@aayushealth.com

920-327-2221

Copyright Megan Normansell 2023. All rights reserved.

How to Stay Young: Advice from Wisconsin’s Healthiest Septuagenarian Couple

The mystical fountain of youth… could it exist? Maybe it’s not some magical elixir, high tech drug, or enchanted hot spring bath. What if your choices on a daily basis, the people you choose to surround yourself with, your environment, and the food on your plate could slow down the aging process?

The idea isn’t so far-fetched; we know there are many things that speed up the aging process such as stress, malnutrition, exposure to pollution and toxins. Just as we know there are things proven to slow down the aging process, such as regular exercise, a low-stress lifestyle, and daily consumption of key antioxidants. The fascinating book “Secrets of the World’s Longest Living People” highlights “longevity hotspots” around the world, where people not only live longer but look younger, feel younger, chronic disease is rare, obesity is nearly unheard of, and they are active into old age.

I happen to have two people in my life who seemingly have stumbled upon this “fountain of youth.” From a young age, my great aunt & uncle Rachel & Greg Kresse of Wausau, Wisconsin have been role models to me. I credit them with sparking an early interest in herbs and nutrition in first my mother, then myself. Growing up my mother always had Echinacea in the garden, fresh vegetables and herbs, and zinc tablets in the medicine cabinet to keep us from getting sick. Rachel has always been on top of cutting edge research in the fields of health and nutrition and has shared that information with the family. She blends that expertise with her knowledge of traditional farming and foraging gained from growing up on a mid-century northern Wisconsin farm. Her mother, Esther, brought over the ancient traditions of mushroom & berry foraging from Russia, a tradition my husband and I are passionate about reviving. Greg on the other hand, has a career specializing in psychiatry. I think this beautifully accentuates the other half of the “fountain of youth” equation- social well-being and support, emotional health, a good sense of humor, self-care, and the role of exercise and food on mental health.

A race in 2019

When you see them sharing pictures with their medals from cross-country ski races or of the biking adventures they’ve gone on, you’d think you’re looking at a 50-something couple blessed with the luck of good genes. But what you’re really looking at is a couple who are the products of their lifestyle… at 70 & 71 years old.

Not only are Greg & Rachel an inspiration to me, but they are a fascinating case indeed because their health simply cannot be attributed to purely “good luck,” as they are genetically unique. I set out to interview them to find out exactly what their secrets are, and what kind of advice they have for the rest of us who want to live long, healthy lives.

Thanks for taking the time to speak with me! Can you tell us a bit about yourselves?

Rachel: “I’m a 71 year old retired educator. I currently manage the Wausau Night Gliders which is a middle school Nordic Ski Racing Team, I’m a gardener, and continuing athlete (bike, swim, walk/hike, Nordic Ski, and Yoga). I still compete in shorter Nordic races of 10K, but often pleasure ski for 2 hours at a time.”

Greg: “I’m 70, and work part-time as a Psychotherapist specializing in addiction. I’m head coach of the racing team that Rachel manages, do all the heavy gardening work, and am a continuing athlete (bike, swim, hike, Nordic Ski, and not enough yoga per Rachel J). I continue to win in my age division in Nordic races including the Kortelopet, which is a race of 29 K = 17.98 miles. I was excited to finish the Classic Korte in 1 hr 52 minutes in 2019, coming in overall in 48^th place out of 1068 skiers of all age groups.”

What was your diet like growing up, and what is your diet like now?

Rachel: “I grew up with whole foods from my parent’s farm and pastured beef, pork, and chicken/eggs. Everything was naturally organic until the 1950s/60s, when pesticides including DDT began to be used. The danger was not known at the time. Growing up we foraged blackberries, blueberries, mushrooms (we think they were honey mushrooms), and asparagus. My parents grew things like cabbage, green beans, peas, corn, tomatoes, carrots, apples, pears, leaf lettuce, potatoes, sometimes okra, and they made traditionally lacto-fermented sauerkraut. Kale wasn’t popular back then but we grow lots of it in our garden now.

Picking wild blackberries near their house

Greg had a terrible diet growing up- lots of processed cereal and milk. They probably had a pretty typical diet for someone who didn’t live on a farm in the 50s and 60s; they ate a lot of their food out of cans.

Currently and for quite a few years previous we have followed a mostly organic diet high in vegetables and fiber, low in meat, and have been dairy-free for at least the last 3 years. Our diet has changed as we have aged. Generally we eat a vegetarian diet today with a little bit of fish and eggs. We do a lot of vegetarian soups with beans, peas, lentils, and full of every vegetable and mushroom I have. In summer we eat from the garden every day. A consistent lunch for us is a blend of beans and a whole grain (usually barley, freekeh, or kamut), rolled up in a healthy tortilla with lettuce, avocado, and tomato. Then we have a side of a cooked veggie like cauliflower, carrots, zucchini, broccoli, green beans, or something else from the garden. Most of our protein comes from beans. We lacto-ferment things like cucumbers to make our own pickles and last year’s batch was the best.”

A colorful homemade meal I enjoyed at their house last summer

What are your favorite foods that you incorporate daily?

“All vegetables (especially the cruciferous ones), onions/garlic, beans and/or legumes every day, olive oil, and avocados. We grow much of our food organically in our gardens.

We follow Dr. Fuhrman, M.D.’s book “The End of Heart Disease” dietary recommendations, which is filling your plate mostly with veggies, then beans, whole grains, nuts, and fruits, and very small amounts of meat. We also follow many of the guidelines found in the book “Anti-Cancer: A New Way of Life” by David Servan-Schreiber, M.D., PhD. This book recommends eating lots of fruits and vegetables, staying away from white sugar and bad fats such as trans-fat, exercising, fostering a positive mental outlook and practicing relaxation techniques such as yoga and meditation.”

Beautiful veggies from their garden

What foods do you avoid like the plague?

“Mostly saturated fats and foods high in omega-6 fatty acids – whether organic or not! That includes processed snacks, fast foods, baked goods, fatty meats, and cured meats. While saturated fats are important for kids, once you get past a certain age they are more detrimental and you don’t need as much in your diet.

We avoid white sugar as best as we can, but we follow a 80/20 rule for treats and special occasions. We use maple syrup that our friends make, raw organic honey, or organic agave for sweetening foods instead of white sugar.”

How are you involved in your local community, and do you feel that’s played a role in your health and wellness?

“We maintain a Little Free Library on our property, and of course engage with kids and their parents through summer and winter ski programs that we run. We actively try to encourage neighbors to garden, and have healthy pesticide-free lawns. Our neighbor read that article you shared about Minnesota compensating people for replacing their lawns with bee-friendly native plants, and he’s actually thinking about getting rid of his lawn chemicals!

Being active definitely made a difference in our lives as we made many friends from all over the state in our early years being runners and skiers, and have maintained many of those friendships for over 40 years.”

(Greg and Rachel’s Little Free Library even made it into USA Today magazine!)

Are there any health issues that run in your families? Have they become issues for you?

Rachel: “I inherited my mother’s bunions and osteoarthritis. I’ve managed my foot issues with orthotics, especially when I was a runner for 30 years. Movement helps osteoarthritis, so continued physical activities are important.”

Greg: “Much of my family history is overshadowed by lifestyle issues that caused my father’s death at 64 (2 pack a day Camel unfiltered cigarette smoker all his life and obesity). My mother lived to 95. She had far fewer issues, with heart disease being a primary problem. Our diet changed a number of years ago because of my atherosclerosis and an increase in my LDL which had not been a problem when I was younger. The physician wanted to prescribe statins and we chose to go the diet route instead. The goal was LDL of 70 and I achieved that, to my cardiologist’s surprise, in about 6 weeks. I’ve maintained an excellent level below 70 and extremely low triglycerides.”

Rachel and my son Theo

How much time do you spend outside?

“Greg spends much of his time outdoors in all seasons. If he is not doing a sport activity he is doing something with the garden or landscape/prairie or building another rock wall! In comparison to Greg, I spend less time outdoors because I do most of the garden harvesting, preserving and cooking, and I dislike summer heat and bugs.

A warning about childhood and early adult sunburns – Greg has had permanent DNA damage from major youth sunburns which has resulted in skin cancer. It’s important to get vitamin D from the sun, but burns are damaging and the damage won’t show for many years.”

Greg showing Theo around the gardens

You have a beautiful yard full of both prairie and food gardens. Is gardening something you recommend to others?

“It’s important to grow your own food because you have control over how it is grown and you know exactly what you’re getting. If you have the space, why not grow plants you can eat? You don’t even need a lot of space to grow some of these things as they are vertical- beans grow up, peas grow up. Why not plant a fruit bush instead of ornamental? Then you have free raspberries, currants, or blackberries. We preserve and store so much food from our yard that I estimate we save a couple thousand dollars per year on groceries.”

Did I mention a good sense of humor helps keep you young??

How do you avoid the temptation to eat at restaurants?

“We enjoy eating out at restaurants, but we don’t do it as often as most people. We always carry food with us when we travel, so the temptation isn’t really there. When we do, we try to pick healthier options like vegetarian dishes at Mexican restaurants. Before you called I was cutting up apples, oranges, & grapes for snacks, put our breakfast porridge in containers for the race tomorrow morning, and I made sandwiches with baby carrots for after the race.”

Do you take any regular supplements or teas?

“We drink green tea daily, with a small amount of kombucha as a daily lunch/supper cold drink. We take a number of supplements such as turmeric root for joints, and Greg takes niacin for cholesterol.”

Do you take any pharmaceutical drugs?

Greg: “I am on a blood thinner.”

Rachel is on no prescription meds.

How has your lifestyle affected your marriage, and vice versa?

“I tell the ski kids (teenagers) to pick boyfriends/girlfriends that are “sport compatible” and they always laugh at that. But if you don’t have common interests/activities, I believe it is harder to relate and enjoy each other as you move through the marriage and/or relationship.”

How does your health compare to others you know that are your age?

“We have had some medical issues whether from inheritance or past accidents similar to many others, but our activity level in most instances is much higher than most our age. For me, an example would be the four high school friends I get together with on a yearly basis. Three of them are incapacitated by obesity (have difficulty even walking), and the other one maintains some activity biking. So while slightly overweight, she still maintains mobility and energy to do things. Excess weight seems to be the determinate.”

What do you think are the biggest factors in your ability to stay well and active into your 70’s?

“Sleep 7-8 hours, eat as well as you can, move in many different ways (not just one activity), meditate or have some spiritual context in your life, and have some “young” friends. I still wear makeup and lip gloss at the starting line- I might not always be the fastest, but at least I’ll still look good.”

If you could give the rest of the world one piece of advice to stay happy and healthy at any age, what would it be?

“I don’t know that I have a grand piece of advice to give, but perseverance does help!”

Thank you so much for sharing your wisdom with us!! Do you have any questions for Rachel and Greg? If so, post them in the comments!

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Health Counselor/ Certified Herbalist/Holistic Nutritionist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally. We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. If you’re curious, schedule your complimentary consultation today!

Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com – megan@aayushealth.com – 920-327-2221

Copyright Megan Normansell 2020. All rights reserved.

Giant Puffball Mushroom Pizza

If you’re avoiding processed grains/flours or lowering your carbs, or none of the above and just love mindblowing unique food, you’re going to want to try this giant puffball mushroom pizza. Calvatia gigantea is a white, round mushroom commonly found in meadows, fields, and deciduous forests all over the world, and hence the name they can get rather large. The ones pictured here were found on September 10^th, 2018 in Wisconsin. While there aren’t a lot of studies on the medicinal benefits, they do contain powerful polysaccharides and have been found to inhibit lung cancer cells. 

Mushrooms kind of excite me.

If you’re new to wild mushroom hunting be sure you properly identify and don’t confuse them with something like earthballs, which are toxic. These fungi have a soft, bread-like texture so you can use them to make anything you might normally make bread with. French toast is on the menu for tomorrow!

Now get this- the crust of this pizza is made from the thinly sliced puffball mushroom, then it’s topped with FIVE other wild gourmet mushrooms! Obviously most people won’t have access to a crazy amount of different mushroom species, but all you really need to make this pizza is the puffballs.  Throw on your favorite toppings and make it your own, such as onions, peppers, olives, button mushrooms from the store, or pepperoni.

Some of the other mushroom species included on the pizza, picked just the day before the puffballs

First, I carefully cut them into a round 1 inch thick slice. Then they were pan-fried in a cast iron pan on both sides for about 5 minutes and seasoned with olive oil and Himalayan salt.

Next, onto the pizza pan. I topped mine with Italian seasonings and pizza sauce, sautéed hedgehog mushrooms, porcini, chicken of the woods, and yellow legged chanterelles, then organic shredded cheese.

Bake your pizza at 425 for about 10 minutes, or until the cheese is just starting to turn golden brown. These crusts will be soft, not crunchy. Enjoy!!

Thanks for visiting!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2018. All rights reserved. 

My Experience with the Train Wrecker

A fairly uncommon but interesting Pheasant Back mushroom (cerioporus squamosus) look-alike, Neolentinus lepidius, is commonly known as the Train Wrecker. From afar, the earth-toned feathered patterning on the cap may have you convinced you’ve spotted a Pheasant Back. It’s had me momentarily confused! Once you get closer you’ll notice the distinct differences, beginning with the observation that this mushroom has gills, where a pheasant back has pores. Where pheasant backs have a distinctive cucumber/watermelon scent, the train wrecker has a very pleasant, fresh anise aroma to it. Neolentinus lepidius also has a tough, ringed stem with scales that match that of the cap.

I tend to find that in Wisconsin the Train Wreckers fruit as Pheasant Backs are finishing up their spring season, but you still may find them side by side in the same habitat. The two specimens seen above were growing about 15 feet apart in Outagamie county the first week of June.

This fungi prefers pine, but gets its name from its fondness for old railroad ties and unbridled chaos. They are unlikely to cause train crashes today due to stronger chemicals being used on the wood to discourage fungal growth. Quite an impressive little mushroom, isn’t it?

Photo credit: Rachael Young. Sheboygan, WI

Now I see quite a bit of contradictory opinions on whether or not it’s suitable for your dinner plate. It is considered to be edible, but very tough and not too pleasant. I do not find this mushroom in books often, so I also don’t have many opinions to go off of. Despite the fact that there are no recorded poisonings, it could easily contain hazardous chemicals if growing on treated wood so be cautious where you obtain it from if you plan on ingesting.

When I took this picture last year I wasn’t quite brave enough to try it, but when my spot fruits again this spring I certainly will be updating this article with my culinary experience (good or bad). Maybe with it being a cousin to shiitake I’ll be pleasantly surprised. Stay tuned!

 

UPDATE: (June 3, 2018)

I was pleased to find a baby train wrecker fruiting today in this same spot, and we had the opportunity to taste it, fried up with butter and salt. We ate the caps only, as the stems are very tough.

Is that a baby bump or did I eat too many mushrooms?

My husband: “It tastes like every other mushroom I’ve ever had.”

Me: “It tastes like and has the texture of oysters!”

So, I must say, this fungi definitely is worth eating. Perhaps those who did not enjoy it had tasted specimens that were older and tougher. Either way, I enjoyed our experiment!

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

 

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally. We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com – megan@aayushealth.com – 920-327-2221

 

Copyright Megan Normansell 2018 All rights reserved. 

The Paleo Diet- It Isn’t What You Think It Is

The Paleolithic period, also known as a part of the Stone Age, lasted 2.6 million years ago to about 12,000 years ago and has inspired many an idea of what your plate should look like today. The modern dietary theory called the “Paleo Diet” or “Caveman Diet” professes that ancient hunters/gatherers shared a certain diet during that period, and that diet is still essential for reclaiming our health in contemporary times. While there is variability in the way it is interpreted, the diet typically includes specific vegetables, fruits, nuts, roots, and meat and excludes certain other vegetables, dairy, grains, legumes, certain oils, artificial ingredients, salt, & alcohol.

Now, my profession consists of telling people to eat vegetables. I’m not here to put down any diet that aims to do the same. I’ve been professionally trained in the modern Paleo diet, along with dozens of other dietary theories that I use with my clients. Any diet that says “just eat real food” is always going to point you in the direction of better health. But alas, I am an eternal “vegetable truther.” Where there is misinformation in the nutrition industry, I will seek to set the record straight. Do you follow the modern day “Paleo Diet?” Cool. Keep eating it. Just know it’s not actually Paleo. Many foods that are today being touted as being “paleo” did not even exist during the Paleolithic era. Many foods on the modern paleo diet “no” list were actually staples in a true, historically accurate Paleo diet. Don’t believe me? Keep reading. Are you interested in learning more about the real Paleo diet? Cool. Also keep reading.

Now the wonderful thing about any ancient, traditional diet is that there were no orthorexic rules that our society seems so obsessed with today- it was eat what nature provided, when nature provided it. A true paleo diet can best be described as “opportunistic omnivores.” I like that. Unfortunately today, that same term would translate to going to whatever McDonalds is closest to your house.

Using today’s terminology we could describe a true paleo diet as organic (all food was organic until the 1940’s), non-GMO (genetically modified crops were not manufactured and introduced into our food supply until the 1980’s), whole, local, seasonal, and wild. There were no isolated synthetic vitamins and minerals to fortify with, no preservatives, artificial colors and flavors, MSG and synthetic flavor enhancers, pesticides, herbicides, etc.

Paleo people were more well-nourished and had less famine than the Neolithic and more agrarian cultures that followed them. They had a wider variety of natural foods and they were foragers, with no dependence on a small number of crops and cultivated foods like we do in modern times. I can personally harvest over 30 species of wild plants in the park in my suburban village- imagine how much more food a person would have had within arm’s reach back in that period of time.

Although not quite old enough to be Paleolithic, Otzi the ice man gives us unique insight into what a diet looked like before most of our food was cultivated. As he lived near regions that we’ll be discussing and used most of the same methods to obtain his food, his diet likely would not vary much from a typical version of a true Paleolithic diet.

Otzi, the incredibly well-preserved iceman discovered in 1991, lived in the region that is now northern Italy, some 5,300 years ago. And his last meal consisted of… wild goat (Ibex) and Einkorn wheat.

Now wheat is an interesting one, as it’s been demonized by many different dietary theories today.

As a holistic nutrition practitioner with Celiac disease, I understand better than most how damaging gluten-containing grains can be. However, I also understand that everybody’s bodies are dramatically different, one man’s poison may be another man’s food and vice versa. Unless I work with a client and find them to have a genuine wheat or gluten allergy or intolerance, I will not immediately rush to tell them to eliminate it. When we get into cutting out whole foods without any solid reason other than “I read about it in this book” or “this guy says it’s bad for everyone” or “this person punched this into a machine and the printout says I can’t eat it” then meal planning and eating becomes this stressful, confusing, frustrating, messy, overly-restricted and eventually despised regimen. Common sense gets thrown out the window too many times. Keep it simple.

But I digress.

In some people the culprit may not even be the wheat itself, but what’s been done to it. The modern wheat you get in stores today is not even remotely close to distant cousins like Einkorn. For my wheat-eating clients I recommend ancient, organic varieties of it such as Einkorn or spelt, in the unrefined, unmilled form.

The term Einkorn wheat refers to two different types- the wild form, triticum boeoticum, or the domesticated form, triticum monococcum. As records of domestication of wheat go back to just 8,650 to 7,950 BC, this clearly was not a part of the true Paleolithic diet. However, archaological evidence in Syria found that humans may have started harvesting this wild wheat around 30,000 years ago. That makes this wheat a very paleo treat. Triticum boeoticum has been traced back to pre-neolithic sites in Turkey and areas throughout northern Europe. It is a low-yielding grain, thus was eaten in small quantities. Wheat was eaten in the same way we’d eat it in its whole food form today- boiled in water whole or eaten as porridge, similar to how we make oatmeal today.

Compared to modern wheat, Einkorn has more protein, healthy fats, magnesium, b6, beta carotene, and potassium.

wheat! it’s coming for you!

Anthropologists have found that proportions of foods consumed varied quite a bit. You tend to find that chillier areas are more meat-heavy out of necessity. The extra calories, fat, and warmth were needed to thrive in cold climates. When you were hungry, you hunted.

Certain areas have also been found to be far more plant-based, with very small amounts of meat. Other areas were higher in carbs, with tubers being a main staple. So a paleo diet did not necessarily mean lots of meat or low carb, either. It is estimated the average true Paleolithic diet consisted of 3.6-4.2 pounds of fruits and vegetables daily.

So lets compare. How does the modern “Paleo diet” stack up against the true historically accurate Paleo diet?

• Dairy? The modern Paleo Diet says no. Is it truly Paleo? Yes! There is evidence that late paleo cultures most likely domesticated reindeer for their meat and dairy as early as 14,000 BC.
• Against the grain? Now we know that the true paleo diet did indeed include grains. One variety of quinoa (chenopodium quinoa var. melanospermum) was believed to be in the ancient paleo diet. But since they were not cultivated they were not available in large quantities. Your plate reflected what you picked. Small servings.
• Soy free? My research says yes, the paleo diet was devoid of soy.
• Gluten free? Nope!
• Sugar free? No! The true paleo diet embraced all fruits that were available to them.

wild grapes would have been eaten during paleolithic times

• Refined sugar free? Yes! Just say no to refined white sugar.
• Vegan? No! At least not by choice. Opportunistic omnivores. However if the opportunity was not there or if you were a terrible hunter, you may be a temporary (and hangry) vegan.
• Alcohol free? Probably. One archaeologist believes fermented wild grape wine traces back to 8,500 BC, which is not quite long enough ago to be considered Paleo. Unless they kept their magic spirits secret…
• BACON! Maybe. There is evidence of wild pigs being hunted as far back as 11,000 BC so it’s not outside the realm of possibility.
• Legumes? Legumes have been found in Paleolithic archaeobotanical findings in Kebara Cave, Israel and there are varieties that would have been consumed during the Paleo era including Fabaceaes like peas, vetch, and clover. Archaeological finds have found peas to be a part of the Paleolithic diet in Switzerland. Lentils have been traced back to the Greek diet as far as 11,000 BC, which puts it in that Paleo grey area. But I don’t think it’s unreasonable to think that they could have been consumed around 12,000 BC, so we’ll label lentils as a “Paleo maybe-o.”

vicia americana, American vetch

Foods you think are Paleo that really aren’t:

• Bell peppers: these are a modern cultivar
• Kale: came about around 300 BC
• Broccoli: made from a kale predecessor in the 1500s
• Cabbage (savoy): dates back to the 1500s
• Kohlrabi: also from the 1500s
• Brussels sprouts: first used in the 400’s, the modern cultivar you eat today came about in the 1200s
• Cauliflower: bred in the 1300-1400s
• Bananas: the bananas you eat today have been around for less than 200 years. If you lived in Papua New Guinea, you would have eaten banana cultivars beginning around 5000-8000 BC. But still not exactly paleo.
• Apples: any that are not crabapples. This includes your honeycrisp, golden and red delicious, gala, braeburn, and so on.
• Chicken: The chicken you’re eating today is a modernized hybrid of junglefowl and would not have been a component of a truly Paleo diet. The first records of the chicken you know and love today being eaten are from 600 BC.
• Zucchini: this is a pretty new food- zucchini as you know it was developed in the second half of the 19^th century in Italy. Summer squashes are native to Mexico and can be traced back to 7,000 to 5,500 BC, so would not have been part of the paleo diet in Europe.
• Olive oil: Olives were not known to be picked until the Neolithic peoples, and archaeological evidence shows that they were first made into olive oil between 6000 BC and 4500 BC in Israel. Sorry, your olive oil isn’t Paleo.

So while of course there are large variances in the true Paleolithic diet based upon what was available at the time, here’s the rundown of what was really eaten during that time period:

• Fish
• Legumes
• Seeds
• Nuts
• Grains
• Children were weaned much later than they typically are today, so children had the advantage of breastmilk for many years
• Animals such as wooly mammoths, deer, seals, elands, shellfish, carrion, & birds
• Eggs
• Tubers & roots
• Fruits
• Insects
• Raw dairy

ancient wild foods harvested near my home

On top of that there are many of today’s wild foods that we know were around during Neolithic times. I have no reason to believe these were not available 12,000 years ago or longer:

• Stinging nettles
• Beech nut
• Garlic mustard
• Lambs quarters
• Acorns
• Hazelnuts
• Burdock root
• Wild grapes
• Elder flowers and berry
• Blackberries
• Raspberries
• Wild turnips
• Crab apples
• Bolete mushrooms: mushrooms are a difficult food to detect in ancient remains, but we do have evidence of bolete mushrooms being consumed in Spain 18,000-12,000 years ago

boletes like these that my husband harvested would have been eaten

Curious, intriguing, surprising, and inspiring isn’t it? While I’m not telling you to go make this your end-all diet, I do think our modern “diet culture” can take some lessons from the Paleolithic peoples. Eat real food, mostly plants, no whole natural food is inherently bad, and relax. Oh, and eat your nettles.

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

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Copyright Megan Normansell 2018 All rights reserved. 

The 10 Best Multivitamins

While a multivitamin can never replace the phytonutrients and trace minerals found in whole food, a good quality one will certainly help fill any gaps in your diet. Maybe one day you simply didn’t eat enough vitamin C, or the next you were lacking in magnesium. If you are eating the standard American diet you will undoubtedly be deficient in nutrients, which can over time increase your risk of acute and chronic illness.

Finding a quality product can be difficult in a market flooded with junk, so here I comprised a list of some of the better multivitamins on the market. Many of these companies have a variety of products, from prenatals to 50 plus to kids vitamins. They are free of potentially harmful additives like synthetic vitamins like folic acid, preservatives, artificial colors, titanium dioxide, artificial sweeteners, trans fats, etc.

Keep in mind everyone’s nutritional needs are different- some medical conditions make the body require less or more of certain nutrients, there may be food allergies/sensitivities, most drugs medications deplete certain nutrients, etc. So don’t hesitate to consult myself or another holistic nutritionist /herbalist for further guidance if necessary!

• Vitalerbs for adults or Kid E Mins for kids by Dr. Christopher (the only ones I’ve yet to find that only use whole herbs to get the full spectrum of synergistic nutrients in the way nature intended, instead of using nutrients that are isolated and removed from food or synthesized)
• Thorne Research multivitamins & prenatals
• Naturelo Mens and Womens Whole Food Multivitamin & prenatals
• Smartypants Gummy vitamins for adults, prenatals, and the kids version (keep in mind gummies will not contain very many minerals and may be high in sugar, so use these as a last resort)
• Nature’s Dynamics Womens Gummy
• Dr. Mercola Whole Food Multivitamin
• Megafood Womens and Mens
• Summit Nutrition Mens and Womens
• MaryRuth’s Liquid
• * EDITED TO ADD: I no longer recommend Innate Response as they now are using synthetic folic acid.

And while they did recently get bought out, I haven’t seen any quality changes as of yet in Garden of Life brand. They have good quality Womens, Mens, and Prenatal multivitamins.

You’ll find these products in the links provided, and some will be available at local nutrition stores.

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

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Get the answers you’ve been searching for, and heal your body for good… naturally and holistically. We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com – megan@aayushealth.com – 920-327-2221

Copyright Megan Normansell 2018 All rights reserved.

8 Incredible Reasons to Eat Star Anise

Star Anise is an aromatic, liquorice- flavored spice that is widely used in Indian, Malay, Chinese, and Indonesian cuisine. As with all herbs, it is not only a culinary delight but has some powerful medicinal properties. Find it in the spice aisle of your local grocery store, preferably organic.

1. Star Anise has antibacterial, anti-viral properties and helps to fight infection. Almost all of the world’s star anise crop is used for extraction of shikimic acid, the chemical used in the synthesis of Tamiflu. Can you imagine how much safer it must be to use the unadulterated, whole food form of the medicine? This herb is indicated specifically for the flu, sinus infections and bronchial infections. Take it at the first sign of illness and each day you are ill, preferably in the tea form. See my recipe below.

2. It has compounds such as creosol and alpha-pimene that clear mucus from air passages, soothe a sore throat, and make dry, irritating coughs more productive. The Greeks used to make teas with it to help asthma and other respiratory ailments.

3. Alleviates constipation.

4. It is carminitive (relieves gas) and is good for indigestion.

5. Is helpful for PMS and menopausal symptoms, and gently encourages childbirth.

6. Supplies calcium, iron, magnesium, manganese, potassium, zinc, vitamin C, vitamin E, vitamin A, and five B vitamins.

7. The seeds from this powerfully scented herb have been used as a tea for thousands of years to help treat bad breath.

8. Star Anise contains a compound called anethol, which has been reported to increase sex drive in women.

Here we used star anise to make a flavorful immune boosting tea with a handful of Wisconsin chaga mushroom chunks, 1 cinnamon bark stick, and 1/4 cup of elderberries in a stock pot.  If you want a no fuss, ready-to-go star anise option, check out my organic Star Anise tincture. 

Explore the many culinary applications to get the benefits of this wonderful medicine provided by nature!

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

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Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

*please consult your herbalist or other health care practitioner before beginning a new herbal regimen like these.

Copyright Megan Normansell 2018 All rights reserved. 

Don’t Make These Common Mistakes When Trying to Boost your Immune System

Our immune system is comprised of many biological structures, and is quite a wondrous thing. Give it the tools it needs, and it detects and protects us from potentially fatal invaders including bacteria, parasites, and viruses. As with anything else if you don’t put the right fuel in it’s not going to be able to perform at its best, so here I’ll discuss how to do that in a way that isn’t counterproductive.

With flu season upon us, “immune boosters” are all the buzz. No one wants to get sick! Nature provides medicine for every ailment – if you have even a bit of influence over whether you get sick or not or how quickly you recover from illness, why wouldn’t you want to take advantage?

However, there is such a thing as doing it wrong.

Let’s look at it as three different categories- immune stimulators, immune modulators, and immune essentials.

Immune stimulators:

Many people refer to these as “immune boosters,” but I much prefer to use the term “stimulators.” These are the warriors you keep in your medicine cabinet to launch an attack when you get an invader. They rev up your immune system for war- they can be used prophylactically after exposure, used to kick out a pathogen at the first sign of illness, or used to reduce the duration of an illness. They are not required for immune function, but they can be extremely effective at helping and most have the research to back that. (See a sampling of available studies below- 111 of them!)

However, you don’t always want to stimulate, or “boost” your immune system. These should only be taken on an as-needed basis, not daily. Think of it as sending soldiers out to war- fighting off the enemy is a really tough job. Imagine if you were to send those soldiers off every day to fight, whether they were needed or not. They’d get tired and burnt out after awhile, wouldn’t they? Generally immune stimulators want to be used for 3-4 days, or as directed for your particular ailment by your naturopathic practitioner or herbalist. Immune stimulators are not ideal for those with autoimmune disease or those on immune – suppressing drugs. The following are some of my favorites.

Examples of immune stimulators:

• Elderberry
• Echinacea
• Goldenseal
• Boneset
• Pokeweed
• Tinder conk mushroom
• Birch polypore mushroom
• Oyster mushrooms
• Star anise
• Andrographis
• Cats Claw
• Astragalus

Wild echinacea purpurea near my house

Immune Modulators:

These are the immune regulators; it is their job to keep the immune system at a healthy baseline. Modulation means being strong enough for pathogens and foreign cells to be destroyed, but also not hyper-reacting to common foods, allergens, environmental organisms, or your own body cells. Take these daily as gentle therapeutics, use prophylactically after exposure, or to support your system in fighting off pathogens at the first sign of illness. Some modulators can also help to stimulate but due to regulating activities that are stronger than their stimulating activities, they are safe for autoimmune disorders. To determine whether a substance in question falls under the category of stimulator or modulator, I generally dissect the individual compounds and study their effect on the immune system. Even with a few modulating phytochemicals, if there is a strong presence of stimulators it will likely provoke the immune system. Alpha-amyrin and astragalin are examples of immune stimulants found in elderberry, for example, that contribute to its stimulating effects.

Examples of immune modulators:

• Colorado reishi mushroom
• Reishi mushroom
• Maitake mushroom
• Chaga mushroom
• Lions mane mushroom
• Turkey tail mushroom
• Shiitake mushroom
• Oregano (only use the whole plant extract for internal use, not the essential oil. Get mine here)
• Panax ginseng

When using medicinal mushrooms it’s very important to avoid the term ingredient “myceliated grain” or “myceliated rice,” as this means your product contains the root structure of the mushrooms grown on grain, instead of the actual mushrooms. It’s a cheaper and more easily mass-produced way of marketing mushrooms without having to go through the effort and expense of providing the actual fruiting bodies. They are not the same thing. If you’re ever in doubt with your mushroom product, buy from the hand that picks your mushrooms so that you know you’re getting the real thing.

Dried chaga chunks are used to make a delicious tea. Order my wild Wisconsin harvested chaga here and learn more about chaga at Eden Wild Food

Immune essentials:

Immune essentials are crucial nutrients that are required for functioning of the immune system. They are not optional. A balanced diet should provide most of what we need, however many times a supplement is helpful for filling nutritional gaps, especially if your diet is not ideal. In the presence of illness or as a prophylactic help, higher doses than the minimal amount to prevent deficiency can be helpful. For example, I like to take a gram of vitamin C every couple hours when I’m feeling under the weather. However, more is not always better for many vitamins and minerals- you want daily levels that allow the body and immune system to function at optimum levels, without overdosing. For example, overdosing on the vitamin D via supplementation can cause health issues such as a decrease in bone mass. Too much zinc (over 100 mg/day) can actually suppress your immune system. Consult your health practitioner for doses that are right for your body.

Examples of immune essentials:

• Vitamin C
• Zinc
• Vitamin A
• Vitamin D
• Selenium

Rose hips have 946% more vitamin C than oranges! Read more here.

So to sum up, these natural medicines can be a wonderful, effective way to stay healthy, but be sure to choose the methods that are right for you- rev up and/or regulate your immune system, and of course supply the vitamins and minerals that are the basic foundation of our bodily functions.

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

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Get the answers you’ve been searching for, and heal your body for good… naturally. We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com – megan@aayushealth.com – 920-327-2221

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65. Immune Modulation From Five Major Mushrooms: Application to Integrative Oncology Alena G. Guggenheim, ND; Kirsten M. Wright, BS; Heather L. Zwickey, PhD
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107. Antimicrobial properties of star anise (Illicium verum Hook f).
108. Immune Modulation From Five Major Mushrooms: Application to Integrative Oncology Alena G. Guggenheim, ND; Kirsten M. Wright, BS; Heather L. Zwickey, PhD
109. Medicinal Mushrooms: A Clinical Guide by Martin Powell
110. Mushrooms for Health by Greg Marley
111. Mycelium Running by Paul Stamets

Copyright Megan Normansell 2018 All rights reserved.

Get your Sugar Detox on!

Sugar: the death of many a health goal. Whether you’re trying to lose weight, improve digestion, keep your immune system strong, lower cholesterol, manage IBS, lower pain and inflammation, eliminate migraines, improve depression and anxiety, and so on… sugar makes it all so, so much harder. Studies have shown that white refined sugar is even more addictive than cocaine and heroin, so no wonder it’s so difficult to quit! Excessive sugar intake is now considered to be a public health crisis, for many reasons.

And “detox”… a word that some will scoff at. What do I mean when I say you can “detox” from sugar? Detoxification is defined as the process of removing toxic substances or qualities. Yes, white refined sugar is toxic, and yes we’re removing it. Yes, sugar addiction and cravings are toxic to your health, and yes we’re removing them. No, it won’t hurt, you won’t suffer, and you won’t hate me.

20 Reasons Why Sugar Ruins Your Health

• Sugar can suppress the immune system.
• Sugar interferes with absorption of calcium and magnesium.
• Sugar can weaken eyesight.
• Sugar can cause hypoglycemia.
• Sugar can cause a rapid rise of adrenaline levels in children.
• Sugar contributes to obesity.
• Sugar can cause arthritis.
• Sugar can cause heart disease and emphysema.
• Sugar can contribute to osteoporosis.
• Sugar can increase cholesterol.
• Sugar can significantly increase risk of cancer.
• Sugar can contribute to diabetes.
• Sugar can cause cardiovascular disease.
• Sugar can make our skin age by changing the structure of collagen.
• Sugar can produce a significant rise in triglycerides.
• Sugar can increase the body’s fluid retention.
• Sugar can cause headaches, including migraines.
• Sugar can cause depression.
• Sugar can contribute to Alzheimer’s disease.
• In intensive care units, limiting sugar saves lives.

(Adapted from 146 Reasons Why Sugar Is Ruining Your Health by Nancy Appleton, Ph.D.)

 

LETS BEGIN YOUR DETOX!

We will first want to identify all sources of white refined sugar in your diet. Read the ingredient listing on your labels. You’ll find sugar is lurking in everything from ketchup to yogurt, and there are countless trick names for white sugar. (evaporated cane juice or cane juice extract anyone?) Luckily there are many healthier alternatives. Is there sugar in your ketchup? Try buying an unsweetened version or crushing/pureeing fresh tomatoes instead. Sugar in your yogurt or almond milk? Buy an unsweetened version instead and sweeten with berries and/or a touch of honey.

You’ll find that choosing whole foods over processed foods (eg. oatmeal instead of boxed cereals) will make it much easier to avoid added sugar. Many of the “low calorie,” “low sugar,” or “sugar free” diet and snack foods on the market are chock full of junk that will not support your health or your goal of eliminating sugar. We also want to avoid chemical sweeteners as much as possible (such as aspartame & sucralose/Splenda), which may seem tempting when you are trying to avoid sugar. Not only are they all toxic to some degree, they will likely leave you craving more sugar later and this detox will be more difficult to accomplish. Studies have found that people who consume artificial sweeteners and “diet” foods tend to weigh more. And did you know that about 10% of people actually still get blood sugar fluctuations from synthetic sweeteners?

“Naturally-derived artificial sweeteners,” as I call them, are a no-go too. A sweet yet calorie and sugar free sweetener- sound too good to be true? Well, yes. There will always be a trade off. Highly processed “natural” sweeteners that have been made with chemical solvents, bleaching agents, etc are no longer natural. Stevia for example is wonderful, in its whole food form. The white, crystalline powder we commonly see today in stores is a very far cry from that wholesome green leaf it started as. Ask yourself- could you make this in your yard or kitchen? If the answer is no, question how far removed your stevia, xylitol, etc is from a real, whole food.

Now that you’ve identified the sugars, we need to identify the WHY. Why are you jonesing for it?

1. White refined sugar is highly addictive. As you replace it with the gentle, whole food sweeteners we’re about to discuss, you’ll begin to escape its grip. When you consume sugar, do you tend to crave it again later in the day? Many do, and that’s the cycle we need to break. Once you’ve eliminated it entirely you can enjoy healthier versions of your favorite sweets, with complete control over your sugar intake, vs the sugar controlling you.
2. Dehydration = Cravings. Sometimes sweet cravings are a sign of dehydration. Before you go for the sugar, have a glass of water and then wait a few minutes to see what happens.
3. Eat sweet vegetables and fruit. They are sweet, healthy and delicious. Some examples of sweet vegetables include onions, sweet potatoes, rutabagas, parsnips, taro root, celeriac, yucca root, blue heirloom potatoes, and beets. The more you eat, the less you’ll crave sugar. These foods will give you a subtle sweetness, but are significantly lower in sugar. Your body says- hey, I got the right carbs & sugars I need… I guess I don’t want the unhealthy carbs & sugars as much! And because they are vegetables, they are incredibly nutrient-dense and have a healing effect on your body.
4. Explore sweet spices & herbs. Fennel seed, star anise, allspice, coriander, cinnamon, nutmeg, anise hyssop, sweet cicely, cloves and cardamom will naturally sweeten your foods without the sugars. (and they all have great health benefits, some even used as medicines!)
5. Use whole food sweeteners. Make the switch to the sweets that nourish you. Gentle sweeteners like maple syrup, brown rice syrup, raw honey, or maple sugar give you the flavors you need, but also supply essential nutrients. Honey for example has potent antimicrobial benefits and can be used for treating allergies, and maple syrup is a good source of b vitamins, manganese, and zinc. With this depth of flavor and nutrition you’ll find you need less of them to attain the same level of sweetness white sugar gave you in recipes. There are lots of really nice gentle sweeteners, I just like to look at where it comes from. If it takes lots of processing, solvents, bleaching, and the use of other chemicals to make it, then that’s a telltale sign that it’s not good for you. If it’s something you could easily make in your kitchen (we make maple syrup from the trees in our yard every year, for example), go ahead and eat it. When your favorite recipe calls for 1 cup of white sugar, use ½ to ¾ cup of maple syrup or honey instead. This allows you to enjoy small portions in moderation, without finding yourself desperately digging around for more sugar a few hours later.
6. Get moving. Regular exercise will help boost mood, increase energy, balance your blood sugar levels, and alleviate stress and tension without medicating yourself with sugar.
7. Add non-food sweetness to your life. Cravings for sweets aren’t always about food. When you are tired or stressed, your body will crave energy and comfort… and sugar is the quickest, easiest instant gratification that many of us find. Sometimes we are simply craving sweetness from other areas of our lives like relationships or hobbies, or we crave foods out of boredom or stress.
8. Old habits die hard. Is there a food you just grab without thinking, or that is a part of your daily routine? Maybe a not-so-healthy favorite childhood dessert? Identify, address, and get guidance and support in changing that bad habit to a good one.
9. Protein intake. Too little or too much protein (yes, as with any other nutrient you can overdo it and it’s more common than you think!) can result in cravings for sweets. This is a problem I help a lot of clients sort out. Some people do great with animal proteins, some need vegan or vegetarian proteins. Too many animal proteins like meat or dairy can mean less fiber in your diet, so portions, balance, and moderation is important for omnivores. Respect your body’s individuality and experiment.

For your first 3 days, indulge in all of the aforementioned foods as much as you need, but zero white refined sugar. Unbearable sugar craving? Eat a spoonful of honey. Or 8. Whatever you need to get through it. (YUM!)

Once you’ve accomplished all of this, your next step is to pare down your total sugar intake. Watch your portions. Even healthy sweets contain sugars that easily add up, so your next goal will be to get your total intake down to 40 grams per day. For a couple days, track your total grams. I recommend the myfitnesspal app, or use this website: http://nutritiondata.self.com/ to get nutritional information. To navigate the website, you will search for your food (or ingredients used to make your food) in the top search bar, locate your specific food, then record the total grams of sugar for your serving.

Some examples of sugar content:

1 tbsp raw honey: about 16 grams

1 tbsp maple syrup: about 12 grams

1 medium apple: about 14 grams

1 medium carrot: about 3 grams

1 medium sweet potato: about 6 grams

Where are you finding the majority of your sugar intake is coming from? How can you replace or reduce that particular food?

Ideally, you should be getting a total of at least 7 servings of fruits and vegetables daily. By aiming for 4-5 servings of vegetables, that will help to crowd any excess fruits you are getting. Did you know that each daily portion of vegetables reduces your overall risk of premature death by 16%, but each serving of fruit reduces your overall risk of premature death by only 4%?

You now have some great tools for beating that nasty little sugar bug! Remember- focus on adding in and creating abundance & variety, rather than focusing on restriction & denial. Vibrant health is a journey, not a destination- celebrate each day that you continue to make progress!

If you feel you need more personalized and in depth guidance, this is what I help people with every day! Sugar intake is only one facet of health; in my one-on-one personalized holistic health programs, we visit every area of your life and health in depth, to ensure you accomplish all of your health goals permanently. Bad habits can be hard to overcome for good- but our comprehensive programs give you the personal guidance, support, recipes, accountability, and tools you need to make these and other positive changes last a lifetime.

Contact me at 920-327-2221 or megan@aayushealth.com for your free consultation!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram

for more recipes and healthy living ideas!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2018 All rights reserved. 

 

 

Super Immune Chaga Gummies

As we are entering “chaga season,” I thought I’d share one of my family’s favorite things to do with it- super immune chaga gummies!

For those unfamiliar, chaga is a potent medicinal mushroom that grows in the northwoods of Wisconsin. With hundreds of clinical studies behind it, it’s used for strengthening the immune system, balancing autoimmune disorders, fighting cancer and tumors, cholesterol, blood pressure, eczema, inflammation, and many more.

We first make the chaga tea from the dried chunks, then add maple syrup until nice & sweet. Then follow this recipe, simply substituting the elderberry syrup for chaga. Sometimes we will do half & half. They are delicious and help to keep away the colds & flu that are circulating this time of year!

My hand-harvested Wisconsin chaga to make this recipe is available here!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

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http://www.aayushealth.com – megan@aayushealth.com – 920-327-2221

Copyright Megan Normansell 2018 All rights reserved.