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THE UKIAH DAILY JOURNAL HEALTH TUESDAY, AUG. 1,2006-5. Metal Continued from Page 3 • How much stress are you under already? • Can your body tolerate the process? If not, what needs to be done first so it can? • Are the eliminative channels open? • Will they stay open once faced with the metals dumping out of your cells? During the detoxing process, various vitamins and minerals can be used to support your body. However, they need to NOT be synthetic vitamins, as they clog the liver. Additionally, for exam- ple, synthetic B's have been known to damage peripheral nerve plates, and synthetic vitamin C is not the whole complex but is rather made in the laboratory by boiling sulfuric acid and corn syrup together! (A good source of whole food B vitamins is found in nutritional yeast; however get a brand that does not have synthetics added, and use a whole food source of Vitamin C.. etc.) Following the detox, you may still have some other health challenges to face because metals suppress your immune system. Therefore you may also need support to help your body clear viruses, parasites, bacteria, yeast or fungi. Muscle testing can tell you what your body needs to address first. For five other articles on heavy metal toxicity (including a list of common symptoms) and articles on a variety of other physical and emotional health issues, visit nourishingcompany.com, .click on "articles" and scroll down ' to Toxicity: The Opposite of Nourishment. Pamela Levin, R.N. is a local health practitioner specializing in clinical nutrition. She is author of "Perfect Bones, A Six Point Plan for Healthy Bones" and "The Female Hormone Journey: Lifetime Care of Your Hormones," available locally at The Mendocino Book Company, Ukiah Natural Foods, Amazon.com or noiir- ishingcompany.com Yoga Continued from Page 3 districts around the country that are working with yoga education have enjoyed excellent results: Children show improved concentration, calm cooperation, academic performance, physical well-being and self-esteem. We hope your child gets the opportunity to experience its benefits. Yoga for children should be an enjoyable activity that invites them to explore their imagination and creativity. I highly recommend our annual Fun Kids Yoga Camp, (ages 5-10) in mid-August (see Yoga News below). Parents should understand that yoga for younger children is more playful and light-hearted; kids move from one posture to the next rather than holding the poses. In the class, we structure yoga as a playful activity, adapting the class to meet the unique interests and abilities of youthful participants. Poses like Tree, Tortoise, Dog, Cat and Cow, Eagle and Mountain subtly embody the essence of nature, and children often '" pleasurably connect to this sense of the world. To heighten the class's spirit of imagination, the instructor sometime creates an interactive game or a story that incorporate these poses. Young ones can also be remarkably open to a "time in,'' the quite time that ends the class; they learn to connect to their breath more openly and to self-create inner relaxation. You can also have fun practising yoga at home with your child. Find a spot in your home or garden where you have room to move freely. Perhaps they can remember poses they did iti class or pick out some poses from a book. What a delight for them to teach you and share their knowledge and curiosity. A family yoga ses^ sion is a great way to connect as well as to be healthy. Yoga news The annual Fun Kids Yoga Camp, designed for children ages 5 to 10, begins s6on. Dates are Monday August 14th to Friday 18th; the class runs from 8:30 am to noon. Traci Joy Burleigh and Kris ten Frith guide yoga poses for children using animals, stories, sound and art as inspiration to stretch and strengthen young bodies and minds. There will also be singing, crafts, creative games and snacks. Family discounts and partial scholarships are available. Enroll soon. Weekly classes begin again with our late summer yoga series of Aug. .14. There are classes for all levels of fitness and experience. We offer passes, drop-ins and series rates. If you are new to our studio, your first yoga class is still free. On Sunday, Aug. 6, from 9:30 a.m. to 4 p.m., Yoga Mendocino welcomes the monks from Abhayagiri Monastery for a day of meditation. This is a donation- based community offering. The monks come back to our studio on Wednesday evening, Aug. 9 from 7.30 to 9 p.m. for our usual monthly evening of meditation, talk and discussion. Please join us; donations welcome. August also brings a number of free classes with teacher trainees, including classes for beginners and mixed level students on backbends, back care, relaxation, and flow yoga. Please contact the office if you are interested in attending any of these. Save these dates for early September special events: Over the Labor Day weekend, Mary Pafford offers a special set of classes for earnest practitioners. On Saturday, Sept. 2, she begins with Finding your feet; the morning class goes from 10 am to noon. From 12:30 to 2:30 p.m., the subject is Opening your Hips. The next day, Sunday, Sept. 3. Belly vinyasa, begins at 8 a.m. and the series wraps up the same day with Heart, shoulder, hand — and rest, which runs from 10:30 a.m. to 1 p.m. The following weekend, Wes "Scoop" Nisker comes to town with his Crazy Wisdom Show: On Friday, Sept. 8 at 7 p.m., enjoy his comic monologue and music that brings the modern world into focus .using humor and Buddhist insight. The next day, Saturday, Sept. 9, from 9 a.m. to 4 p.m., he offers a Buddhist Workshop for Cynics in Recovery. These are "don't miss" events. ,,.. . Yoga Mendocino's beau-n . tiful studio is located 206 Mason St. in Ukiah. For more information about our classes and events, or to receive a copy of our summer flyers, please call us at 462-2580, or visit our Web site at www.yogamendoci- no.org. Maggie Norton, currently serving as Director of Yoga Mendocino, has been teaching for over 20 years. She teaches mixed level classes, as well as specializing in courses for pain and stress reduction. Free Fun Around Every Corner! Save on Carnival Tickets Until Noon August 10! ^T MUSIC! AC Myles, California Cowboys UCLO/KWine Ukiah Idol, Fiddle Contest Mariachi, Steel Drums, Bagpiper REPTILE WORLD Purdy Hall - sponsored by KXBX FM Petting Zoo <& Farm Animals Granite Construction Kids Park Clowns, Jugglers McDonalds Circus Imagination Pardini Diaper Derby NATIVE POMO DANCERS 6 & 8 Daily - sponsored by Coyote Valley Shodakai Casino Redwood Empire Fair August 10-13 • Kid's Day Friday 707 462 FAIR redwoodempirefair.com Kitchen should be healthy, inviting By CAROLYN O'NEIL Cox News Service ATLANTA -- Are your countertops clutter-free? Do you know how long you've had everything in your refrigerator and pantry?' Are healthy snacks in plain view? If you answered no to any of these questions, and most of us will, your kitchen is in need of a fitness makeover. Your health depends on it. "There's more and more evidence that our environment has a strong influence on us." says Dr. David Katz. author and the director and co-founder of the Yale Prevention Research Center. "The kitchen is the base of operations for dietary choices." Whether your goal is to lose weight or keep it off, your kitchen needs to be filled with healthy food and be inviting, comfortable and convenient. "If it's not a comfortable place to work, you'll find the fastest way to get out." says registered dietitian Becky Reeves of the Baylor College of Medicine's Diet Modification Clinic in Houston. A fit kitchen should have room for you to cook, the appropriate equipment and convenient work spaces for cutting food, and landing places for groceries or meals that come out of the stove. Meanwhile, here is some equipment to consider for your kitchen: Rice maker — The rice comes out perfectly every time. Brown rice takes a little more water and slightly longer to cook, but it's worth it for the nutritional benefits. Mini food processor — These runt-size processors make it easy to chop up a batch of onions, peppers, celery, coriander, parsley or shallots in just the right amount. They're more affordable than Ihe big processors and lake up less counter space. Vegetable steamer - It's the best way to prepare veggies that come out crisp and fresh. You can gel inexpensive metal inserts that convert any pot to a steamer or upgrade to a double-boiler type with handles lo remove the steamer basket. Two sharp knives — Not a big set. One should be an easy-to-hold medium paring knife for peeling, slicing and cutting fruits and veggies. The other should be a bigger knife, often referred to as a chef's knife, for chopping or mincing. Tongs -- They're great for flipping food on the grill, grabbing steamed corn from a pot. turning chicken quickly under Ihe broiler or maneuvering veggies from pot to plate. Cutting boards -- Toss chipped and beat- up boards. Have one for meat and another for vegetables. Grater -- Whether il's a box grater or one of the micro-plane graters, these gadgets will help you add a sprinkle of freshly grated Parmesan cheese on veggies and salads. And don't underestimate the flavor power of • freshly grated lemon zest on everything, from soup to souHT?s. Measuring spoons and cups -- Remember, it's all about portion control. Get a set of liquid and dry cups. You'll need a good, solid two-cup Pyrex measuring cup for liquid and a nice set of thick plastic ones for solid measures, ranging from a quarter cup to one cup. Thinking about renovating your kitchen? Consider these additions: • Add a second sink to create a work center for fruits and vegetables and learn how to store them properly. • Buy a cooktop with a grill or wok element that leads to healthier types of cooking. • Design easy-to-reach prep spots so your 1 children can help prepare meals. Not only 1 will they learn about healthier foods, but they will be more likely to eat what they, help prepare. Keep or toss? Follow these time guidelines to keep your food as fresh as possible: RefrigeratorFreezer Fresh eggs (in shell)3-5 weeksDon't freeze Hard-boiled eggsl weekDon't freeze Luncheon meats (open)3-5 days 1-2, months Juice in carton?-10 days open; 3 week's; unop'enedS : 12 months MilkV days3 months Butter I-3 months6-9 months . Shellfish 1-2 days3-6 months Source: Fooclsafety.gov Carolyn O'Neil, a registered dietitian and author, writes for The Atlanta Journal-' Constitution. E-mail: healthyeating AT ajc.com If You Can Dream It, You Can Do It! 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