1. Eat Gluten Free For Less $$$

    Eat Gluten Free For Less - saving tipsDoes your special diet give you sticker shock? No wonder. Many products that are gluten free and allergy friendly are downright expensive. The tight economy has many of us tightening our belts and that makes stretching the grocery budget to accommodate special-diet items more daunting than ever. If you’re feeling the pinch, try these suggestions to get more nutritional bang for your buck.

    1) Consider nutrient count.

    Before you purchase a product, think about its ability to actually nourish. How many nutrients does it provide per calorie? Choosing processed foods that contain high fructose corn syrup, trans fats, sodium, chemical preservatives and artificial additives fill you up quickly and feel satisfying in the short term—but where’s the value? They provide little real sustenance and do not bolster overall health. Often, just the opposite! You may pay a bit more for nutritionally dense food but you get more nutrient oomph per pound.

    Here’s the way to look at it: Think future medical bills. The fact that you’re on a special diet points to absorption, digestion and related health issues. It’s critically important for you to obtain proper nourishment. Feeding your body nutrient-dense meals every single day will save you money in healthcare costs down the road. It’s that simple.

    2) Choose single-ingredient foods.

    Focus on a variety of fruits and vegetables, seeds, legumes, gluten-free whole grains, lean meats and poultry. These simple, wholesome foods, most of which are naturally gluten free and allergy friendly, are rich sources of protein, fiber, vitamins, minerals, healthy fatty acids and trace nutrients. They’re also low in calories and easy on the waistline.

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  2. Free Detox Class Friday March 15th

    Detox ClassAre you Sick and Tired of Feeling:

    • Fatigue
    • Stomach Issues
    • Headaches
    • Food Cravings
    • Overweight
    • Allergies
    • Pain

    Learn the causes of toxicity and how to cleanse from bio pollutants. Free Toxicity Assessment Provided.

     

    RSVP today by calling: 619-239-5433

    When: Friday March 15th, 2013

    Time: 6:30 PM

    Location: Casa De Luz
    (North Park Restaurant)
    2920 University Ave
    San Diego, CA 92104

    Download the PDF Flyer: Free Detox Class

    MAP:


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  3. Say No To GMO Salmon Petition

    Right now If approved, AquaBounty’s GMO salmon would be the first genetically engineered animal to be sold for human consumption and could appear in restaurants and supermarkets as early 2013.

    We can’t allow this to happen. Tell the FDA that you won’t eat GMO salmon!

    View and sign the petition here

     

     

     

  4. Gluten Intolerance: Is It A Fad?

    Gluten from WheatBy: Marlene Merritt, DOM, LAc, ACN
    ToYourHealth.com

    You probably have heard the grumbling from some people, saying how could gluten intolerance be real, we’ve eaten wheat since biblical times and that this is all in people’s heads. You see whole sections of supermarkets devoted to eating gluten-free, and restaurants trying to keep up with separate menus and options. So what’s the real story on this?

    Photo Credit: By Optograph (Own work) [CC-BY-SA-3.0], via Wikimedia Commons

    Let’s straighten out a few things first, just so we’re all clear. A gluten allergy is different from an intolerance, even though people will use the terms interchangeably. They’re not the same thing. An allergy is an IgE immune response of the body, and you’ve seen IgE responses before, ranging from hives, asthma, itchiness, to tightening of the throat and anaphylactic reactions.

    The word “intolerance” refers to a different part of the immune reaction, and it can often be hours or days before the reaction occurs. And when it occurs, it can be so unrecognizable that associating it with a food might never happen. And this is the challenge of gluten intolerance.

    Despite the thought that gluten intolerance is a “new” problem, it was actually recognized back in the ancient Greek days, where Areatus of Cappadocia in 100 A.D. spoke of a condition called “Coeliac Affliction” with many of the symptoms we see today (and it’s from where we get the name). Dr. Willem Dicke noticed during WWII that when rationing removed wheat, barley and rye from people’s diets, the incidence of childhood diarrhea he was treating diminished dramatically, and when rationing was lifted, it returned.

    So what’s gluten? It’s the “glue” that makes dough easy to work with — corn bread, which doesn’t have gluten, tends to crumble, but dough that has gluten is stretchy and rises well. Wheat (and rye, barley, spelt and kamut) contains gluten, which is made up of two proteins that have been shown to cause reactions in people: gliadin and glutinen.

    One of the reasons we now have this modern problem of gluten intolerance is because the wheat we eat now is wildly different that the wheat from biblical times. That was Einkorn wheat and if you ever see pictures of it, it’s barely recognizable as the wheat we know. The wheat that we have (the third largest crop behind corn and soy) is called Dwarf wheat, and it has been genetically bred to contain four times more gluten than it had 50 years ago. It actually has twice as many chromosomes as the traditional Einkorn wheat and those new chromosomes are coded for different gluten (and more irritating gluten) than that Einkorn wheat — hello, GMO! So between the huge concentration of gluten in wheat, the new-to-us gluten proteins and the huge carbohydrate overload of the typical diet, we’ve introduced this irritating protein in such overwhelming amounts our body almost cannot NOT react.

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  5. Seabreeze Organic Farm: Support The Local Community


    LotusRain Clinic Recommends….

    We are all aware of the importance of eating organic as well as supporting the local community. Seabreeze Farms has bee providing organic food and joy to San Diegans for over 20 years.

    Farm Fresh produce and flowers delivered to your door weekly or bi-weekly via their CSA program.

     

    From the founder:

    ...Seabreeze has many avenues of farm participation for the public: farm fresh deliveries of flowers, vegetables, herbs, fruit and poultry eggs for clients, our ‘raise your own’ GrowFoodKit, tours and special events, catering, cooking classes, afternoon teas for nursing home residents, wildlife walks, and a destination site for fundraising events and private parties.

    I do so hope you’ll be able to garner the essence of Seabreeze from our website. We continue to face political and economic issues that challenge the stability of our goals yet we continue to feel confident our farm holds the promise of betterment for all.

    Your patronage and support insures many years of continuance for which we are all most grateful. We are a 100% private enterprise.

    Sincerely,

    Stephenie Caughlin and my enduringly patient husband, Kendall Cook….

     

    Seabreeze Farm Details:

    Main Website

    Seabreeze Farm on Facebook

     

    Blessings,

    Dr. Kristine Reese, ND