Friday, October 29, 2010

Health Heist


Suggestions to Counter the Health Heist



·     Read Labels
·     Shop on the outside aisles of the supermarket
·     Eat mostly fresh organic vegetables, frozen are second best.
·     Grow a garden.
·     Shop at local farmers markets.
·     Vote with your dollars.
·     Educate yourself about the risks of taking prescription medications and look for alternatives. (Drugs for the most part should be a temporary solution, as they usually mask symptoms and don’t typically cure problems).
·     Eat Less Meat, Soy, and Corn.
·     Buy organic when possible especially dairy and meat.
·     Buy local when possible.
·     Buy and eat according to the seasons.
·     Use cloth Bags at the grocery store.
·     Recycle.
·     Compost Trash.
·     Create a Rain Barrel to water your garden.





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A Garden For Wellness sponsors:

Clear Day
October 31, 2010
12:00-6:00pm
$100

3 Entrainments
3 Network Doctors
2 Workshops
1 Amazing Community

Clear Day is an educational, experiential afternoon designed to help you develop lifetime tools for greater awareness of yourself, your tension and ease patterns, and your bodymind's underlying rhythms and needs. This will assist you in developing a positive experience with your own self- correcting energy dissipating systems resulting in enhanced spinal and nerve system integrity, insight and well being. Clear Day nurtures your awareness of your inter-connection with the web of life, assisting you in your journey. 


Wednesday, October 20, 2010

Meditation for Personal Benefit and Spiritual Growth with Ron Lindahn

Meditation for Personal Benefit and Spiritual Growth
with Ron Lindahn
Tuesday Evenings 6:15 - 7:30
November 2nd, 9th, 16th and 23rd

Location: A Garden For Wellness

140 Laprade St
Clarkesville, GA 30523
706.754.8899

Meditation is a powerful tool for awakening spiritually and for enhancing health and well being in every area of our lives. Learn this simple scientific approach to spiritual awakening, reducing stress, improving immune function, improving concentration, clear thinking and creativity, refining the nervous system and improving intellectual and intuitive powers. We will discuss effective meditation techniques, guidelines for conscious living and have an opportunity to practice together.

Please arrive a few minutes early so that we can begin on time.

Everyone is welcome

Invite your spiritually minded friends to join you for this class.

Donation Basis

Since 1975 Ron has been writing and lecturing on inspirational and self help topics, meditation and Kriya Yoga. He was ordained by Roy Eugene Davis at the Center for Spiritual Awareness in 1978. He is often invited as a guest speaker for Unity and Religious Science Churches around the country and offers seminars on creative living, meditation and Kriya Yoga. Ron serves on the staff at Center for Spiritual Awareness.

Eating Less Meat Could Save 45,000 Lives a Year

Published on Tuesday, October 19, 2010 by The Guardian/UK

Eating Less Meat Could Save 45,000 Lives a Year, Experts Claim

Cutting meat consumption to 210g a week would hugely reduce deaths from heart disease and cancer, research shows

by Denis Campbell
More than 45,000 lives a year could be saved if everyone began eating meat no more than two or three times a week, health experts and Friends of the Earth claim today.
[Processed meat such as ham is particularly bad for health, says the FoE report. (Photograph: Food Features / Alamy/Alamy)]Processed meat such as ham is particularly bad for health, says the FoE report. (Photograph: Food Features / Alamy/Alamy)
Widespread switching to low-meat diets would stop 31,000 people dying early from heart disease, 9,000 from cancer and 5,000 from strokes, according to new analysis of British eating habits by public health expert Dr Mike Rayner contained in an FoE report.Dramatically reduced meat consumption would also save the NHS £1.2bn and help reduce climate change and deforestation in South America, where rainforests are being chopped down to grow animal feed and graze cows which are exported to Europe, the report states.
Eating too much meat, particularly processed meat, is bad for health because doing so can involve consuming more fat, saturated fat or salt than official guidelines recommend, the FoE say.
They do not advocate shunning meat altogether, but do urge people to eat meat no more than two or three times a week, with total weekly intake not exceeding about 210g – the equivalent of half a sausage a day. Average weekly intake at the moment is between seven and 10 70g portions.
Doing so would save 45,361 lives a year, according to research by Rayner and his colleagues in the British Heart Foundation health promotion research group at Oxford University.
They calculated that a switch to eating meat a maximum of five times a week would prevent 32,352 deaths, but another 2,509 people a year will die by 2050 if current meat consumption patterns continue. There are currently 228,000 deaths a year from three major conditions in which food intake plays a key role: heart disease, strokes or diet-related cancers, such as bowel cancer.
"We don't need to go vegetarian to look after ourselves and our planet, but we do need to cut down on meat," said Craig Bennett, FoE's director of policy and campaigns. "While the government has ignored the environmental aspect of high meat and dairy consumption, it can't ignore the lives that would be saved by switching to less and better meat."
Professor Steve Field, chairman of the Council of the Royal College of General Practitioners, agreed: "People shouldn't stop eating meat but they should eat less meat, especially processed meat, due to their salt and saturated fat content, and eat more fruit and vegetables."
Rachel Thompson, deputy head of science at the World Cancer Research Fund,, which has publicised the potential cancer risk of eating a lot of meat, said: "These figures add weight to what we have been saying about red and processed meat – that there is convincing evidence they increase the risk of developing bowel cancer, the third most common cancer in the UK. WCRF recommends eating no more than 500g of cooked red meat per week and to avoid eating processed meat – such as bacon, ham and salami."
Meat producers criticised the report. "The vast majority of consumers eat less than average recommendations of red meat already," said Chris Lamb of BPEX, which represents 20,000 pork producers in England. "It is over-simplistic to say that changing one element of the diet can have such a dramatic result. Red meat has a valuable role to play as part of a healthy, balanced diet."
Jen Elford, of the Vegetarian Society, added: "I find myself wondering why an organisation as courageous as Friends of the Earth can't bring itself to recommend a vegetarian diet. Of course less meat is better than more, but we can't address the scale of the environmental and health problems facing society without a wholesale shift away from animal protein."
© 2010 Guardian News and Media Limited

Wednesday, September 29, 2010

Butternut Squash Pear Soup from Anna Thomas's The New Vegetarian Epicure



Please note there were two chefs and one followed the recipe and the other modified.

1 lb butternut squash (about 10 oz trimmed and seeded)
1 large yam
2 cups vegetable broth
11/2 cups water
1 stick cinnamon
3/4 tsp salt
2 Tbs. Butter
2 medium onions. sliced
3 large Anjou or Bartlett pears
1/3 cup dry white wine
1/4 cup half and half
white pepper to taste.

optional garnish: chopped chives or sprigs of cilantro

Peel, seed and dice the squash.  Peel and dice the yam.  Put them both in a pot with the vegetable broth, water, cinnamon stick and slat and simmer until tender, about 40 minutes.  Discard the cinnamon stick.

Melt the butter and gently cook the onions in it, stirring occasionally, until it begins to caramelize.  Peel, core and thinly slice the pears and add them to the onions. Continue cooking for about 5 minutes, stirring often.  Add the wine, cover and simmer for 20 minutes.

Add the pear mixture to the soup and puree everything in a blender in batches. Add the cream and some white pepper, and a bit more salt only if needed.  Heat the soup angain just to a simmer, but do not boil.  Serve plain or garnished with chopped chives or sprigs of cilantro.

Serves 6-8

Modified version

coconut oil instead of butter
coconut milk instead of half and half
one onion instead of two

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See http://www.agardenforwellness.com/ for more information.
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Sunday, September 26, 2010

Inner Ecology Meets Outer Ecology - Cooking Class

Inner Ecology Meets Outer Ecology
Learn how the inner ecology and outer ecology work together.


Join Deana Guadagno Brooksher DC for A Body and Soil Cooking Class.

This class will teach you:
 Principles of nutrition and eating
How to safely cleanse and support your digestive system
How to cook with local food in season
How to create delicious healthy meals
Resources for finding these foods

This Program will:
Eliminate sugar cravings
Reduce emotional roller coasters
Reduce bloating, gas, body odors
Eliminate candida and other parasites
Prevent cancer, arthritis and auto-immune diseases
Unload unhealthy weight
Promote overall well-being
Contribute to a more sustainable lifestyle


The class will be held at the Stovall House in Sautee, GA.
We will meet from 6:30-8:30 for 6 Thursdays October 14th-November 18th.
The cost is $200

There is a limited number so pre-registration is required.
To register please call Deana at 706-754-8899.


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See http://www.agardenforwellness.com/ for more information.
Don't forget to Like Us on Facebook.


Thursday, September 16, 2010

Deana Brooksher, DC's Bio

Deana Brooksher DC graduated from Life University in Marietta, GA in 1997 as a Doctor of Chiropractic, with the clinical excellence award.  She founded The Center for Holistic Health in Decatur, GA in 1998.  Inspired by her monthly hikes at Panther Creek, she decided to leave the big city and simplify her life.  She sold the Center of Holistic Health to her colleague and friend, Dr. Gene Clerkin and moved to the mountains in 2004.  She opened A Garden for Wellness in Sautee, GA in 2007 and moved it to Clarkesville in 2010.

A Garden for Wellness is a multi-disciplined clinic and the expression of Doctor Brooksher’s understanding of how to optimize our experience in a body.    Anyone with a body and a commitment to optimal function can find what they need at A Garden for Wellness.  The modalities available are safe, effective, affordable and conservative.  They come from ancient healing traditions as well as progressive new thought paradigms.  All modalities are evidence based and are proven to work.

Deana Brooksher was inspired by her mother’s losing battle with cancer to find a better way for others to manage and heal pathology.  “I knew in my heart, the way children know stuff, that there had to be a better solution than declaring war on a body and cutting out its parts and killing its cells chemically and reducing a human spirit into a corpse in survival.”

Her training covers a wide variety of healing modalities including Network Spinal Analysis, Somato Respiratory Integration, Structural Integration, Applied Kinesiology, Sacro Occipital Technique, Soft Tissue Orthopedics, Active Isolated Stretching and Strengthening, NLP, Nutrition and Yoga.

Doctor Brooksher is an active member in the community.  She serves on the board at Foothills Counseling, she and her partners sponsor the farmers market in downtown Clarkesville and is an active member of the Chamber of Commerce.  She is a reverend of the Madonna Ministry and Unity Church.

She is passionate about facilitating a healthy inner and outer ecology.

She is available to share her expertise in Network Spinal Analysis, Somato- Respiratory Integration, Nutrition and Yoga upon request.


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See http://www.agardenforwellness.com/ for more information.
Don't forget to Like Us on Facebook.