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  • 21 May 2013
    There is a jingle that goes: "The whiter the bread, the sooner you're dead!" Bread has been called the "staff of life." Unfortunately these days most folks consume grain in its refined state and this staple contains little to no nutritive properties and cannot support animal or human life. Wheat is the key ingredient in the American diet. But after being milled, it is seldom utilized in its whole form with its components intact. Invariably, when we eat wheat, we get it in the form of bread, pies, cakes, cookies, biscuits, spaghetti, cream of wheat, cereals, and other forms that have been treated, heated, fractioned, and fragmented until it is next to impossible to recognize it for what it was originally.A refined grain, or its product, is made by processing a natural, whole grain so that some or most of the nutrients are lost. Almost all grain products have been refined in some way or another.White rice, cream of wheat, cookies, and bowls of snap-crackle-and-pop each morning are all examples of refined grain products. Why are Refined Grain Products Harmful? Refined grains and their food products are substandard foods for several reasons: They are excessively starchy and high in gluten. They are practically devoid of natural fiber. There can be up to approximately 25 different chemicals that are added to refined grains and breads products. Grains are fumigated. Bleaching chemicals are used. Artificial colorings and flavorings are used. They are nutritionally imbalanced.   Because refined grain products are nutritionally imbalanced, they are responsible for contributing to several degenerative diseases. Calcium leaching from the bones and teeth occurs because of the altered phosphorous-calcium balance in these products. Sugar and refined grain products are primarily responsible for tooth decay in this country, as well as being the major cause of brittle bones in the elderly.   A Loaf of Chemicals The making of bread and flour products took a real turn for the worse at the end of World War 2. Bakeries in America began using large amounts of chemicals, additives, bleaches, and preservatives. The millers discovered they could make the flour very white by bleaching it. Other chemical oxidizers are added to bleach and "mature" the flour, such as nitrogen dioxide and azocarbonamide. Are these chemicals dangerous? Well, Germany banned all such oxidizers back in 1958, almost 40 years ago!   The next step in the chemicalization of bread is to add chemical dough conditioners to the dough to enable the resulting bread to stay fresh and soft for a longer period, without getting stale while standing on grocers' shelves.   To give this softness and white-bread texture, mono- and diglycerides are added to the bread dough at the rate of about 1/4 pound per year per person consumption. This makes the bread more squeezable and fluffy. Nobody knows the effects on those that eat such additives. Some of the chemicals used as dough conditioners are similar to the anti-freeze mix used for automobile radiators. One of the chemicals used as a dough conditioner is polyexy ethelyne monosterate. Workers in factories where this chemical is made have been known to develop skin rashes from the fumes. polyexy ethelyne monosterate is also used in making peanut butter, ice cream, candy, and salad dressings.The average person eats about 100 pounds or so of commercial bread each year. Besides eating the refined flour, the average person also eats these toxic items in the grain products: 2 pounds of salt, 3 pounds of sugar, 2 pounds of skim milk powder, 2 pounds of yeast, 1 pound of enzyme-activator, 1/2 pound of sulfate, chloride, and bromate chemicals, and 1/4 pound of other food additives. When all of these chemicals and nonfoods are eaten together, a multi-toxic effect occurs that has never been thoroughly studied by scientists.  In Summary The crux of the situation is that the shelf-life of products are far more important in our economy than the health and well-being of the people. If we are to lean on the "staff of life" for nutrition, we must identify the counterfeit refined grains from the real, whole grains.In the US, the familiar white flour which is the result of modern refining process is 72% extraction. This means that it has lost 28% of the bulk of the wheat, including half or more of many of the crucial nutrients. So for optimum health, eliminate all refined flour products from your diet and use only whole grains. 8 Healthy Gluten Free Whole Grain Alternatives Amaranth Buckwheat Corn Millet Oats (*see below) Quinoa Rice Wild Rice   *Oats are inherently gluten-free, but are frequently contaminated with wheat during growing or processing. Several companies (Bob's Red Mill, Cream Hill Estates, GF Harvest (fromerly Gluten Free Oats), Avena Foods (Only Oats), Legacy Valley (Montana Monster Munchies), and Gifts of Nature) currently offer pure, uncontaminated oats. Ask your physician if these oats are acceptable for you
    9365 Posted by Sharon Ray-Director
  • 14 May 2014
    Some years back, I remember a television actor making a public service announcement suggesting parents have dinner with their kids maybe once or twice a week. I was flabbergasted - there actually had to be a public service announcement to tell people this?!   Then I realized that in our society, we probably do. The notion of mommies and daddies, home and hearth, and meals with your own kids are becoming less and less the portrait of America.   According to a study, "The average parent spends 38.5 minutes per week in meaningful conversation with his or her child."   Let me repeat that: Only 38.5 minutes in an entire week!   By simply eating dinner together each night and making an effort to talk to your kids, you can quadruple that number. You'll get to know your kids. Isn't that the point of having a family?   According to Harvard research, "Family dinners are more important than play, story time, and other family events in the development of a child's vocabulary." The dinner table is the social center of families, so it is no wonder that's where our kids learn to talk. It gives them "real live" demos and practice in speech and social interactions.   Archives of Pediatrics and Adolescent Medicine show that frequent family meals are associated with "a lower risk of smoking, drinking, pot use, depressive symptoms, and suicidal thoughts. Kids between the ages of 11 and 18 also get better grades." Wow. All of that is helped just by having dinner every night with your kids?!   The archives also reveal that family meals are "related to better nutritional intake and decreased risk for unhealthy weight control practices. Families eating meals together 'every day' generally consume higher amounts of important nutrients [such as] calcium, fiber, iron, vitamins B6, B12, C, and E, and consume less overall fat compared to families who 'never' or 'only sometimes' eat meals together." This is probably because mommy cooked dinner.   Additionally, The National Center on Addiction and Substance Abuse at Columbia University found that "the more often teenagers have dinner with their parents, the less time they spend with boyfriends or girlfriends, and the less they are going to be sexually active." Not only do your kids have less time to hang out, but having a really good relationship with you makes them less likely to search for closeness by becoming sexually active. This is why you see a lot of young sexual activity in divorced families where mommy decided she didn't need a man.   A study conducted by the University of Minnesota also showed "adolescent girls who have frequent family meals, and a positive atmosphere during those meals, are less likely to have eating disorders." When I read that, I couldn't help but be reminded of my own family. During my last couple years of high school, I went down the anorexia path. We had dinner every night as a family, but it was a nightmare because my mom and dad were always angry about something. The atmosphere at dinner was not pleasant. So, it's not just being at home that makes the difference. You have to make family dinners a good experience.   Another survey asked kids, "What's the most important part of the dinner?" What do you think their answers were? The food? No! 54 percent said the important part of dinner was sharing, catching up, talking, and interacting.   The surveyors also asked teens, "Would you say your parents regularly make time to check-in with you and find out what's happening with you or not?" Compared to teens who have frequent family dinners, teens who have infrequent family dinners were almost two-and-a-half times more likely to report that their parents don't bother to check-in with them. Teens who have frequent family dinners are twice as likely to spend 21 hours or more per week (an average of at least 3 hours per day) with their parents.   The bottom line? Your family structure and dynamic affects your kids, especially at dinnertime.   Excerpted from (Highly recommend her website)
    8242 Posted by Sharon Ray-Director
  • 25 Oct 2012
    One Soda a Day Raises Stroke Risk 83% Wednesday, October 24, 2012  By Sylvia Booth Hubbard   Women who drink just one fizzy drink each day dramatically raise their risk of suffering a deadly stroke, according to researchers at Osaka University, and the risk applies to both sweetened and low-calorie alternatives.   Japanese researchers followed almost 40,000 men and women between the ages of 40 and 59 for 18 years. Their eating habits were tracked, including how many soft drinks they consumed. During the study period almost 2,000 of the participants had a stroke.   At the end of the study, scientists analyzed the drinking habits of the volunteers and compared the soda consumption of the stroke victims to those who didn't have strokes. Although drinking soda raised men's risk of stroke slightly, the increase for women was dramatic. The scientists discovered that women who drank soft drinks every day increased their risk of suffering an ischemic stroke — when a weakened blood vessel bursts and causes hemorrhaging inside the brain — by 83 percent when compared to women who never or only rarely drank soft drinks.   The Japanese study isn't the first one to link stroke and soft drinks. Last year, researchers from Cleveland Clinic's Wellness Institute and Harvard University found drinking a single soda every day raises the risk of having a stroke. Scientists found that sugary sodas increased the risk of ischemic stroke, caused when a blood vessel that supplies blood to the brain is blocked by a blood clot. Diet sodas fared no better, increasing the risk of hemorrhagic stroke, triggered when a weakened blood vessel bursts and causes hemorrhaging inside the brain. The risk for both types of stroke was higher in women than men, but the new Japanese study shows just how high that risk is — more than 80 percent.
    7192 Posted by Sharon Ray-Director
  • 02 Apr 2014
    Source: Princeton University, Woodrow Wilson School of Public and International Affairs   In a study of 14,000 US children, 40 percent lack strong emotional bonds -- what psychologists call 'secure attachment' -- with their parents that are crucial to success later in life, according to a new report. The researchers found that these children are more likely to face educational and behavioral problems. Their analysis shows that about 60 percent of children develop strong attachments to their parents, which are formed through simple actions, such as holding a baby lovingly and responding to the baby's needs. Such actions support children's social and emotional development, which, in turn, strengthens their cognitive development, the researchers write. These children are more likely to be resilient to poverty, family instability, parental stress and depression. Additionally, if boys growing up in poverty have strong parental attachments, they are two and a half times less likely to display behavior problems at school.   The approximately 40 percent who lack secure attachments, on the other hand, are more likely to have poorer language and behavior before entering school. This effect continues throughout the children's lives, and such children are more likely to leave school without further education, employment or training, the researchers write. Among children growing up in poverty, poor parental care and insecure attachment before age four strongly predicted a failure to complete school. Of the 40 percent who lack secure attachments, 25 percent avoid their parents when they are upset (because their parents are ignoring their needs), and 15 percent resist their parents because their parents cause them distress.
    7040 Posted by Sharon Ray-Director
2,521 views Sep 29, 2016

In the month of AUGUST, Diane and her crew processed over 2,000 pages of enrollments.  Do you want to know how many she missed?  4!  That's Pretty Amazing.  And it's her Birthday today...So feel free to call and give her a pat on the back.