August Eating Well in Kansas City

EVOLVING… A GUIDE FOR CONSCIOUS LIVING 11 August 2011

Celebrating Whole, Seasonal, Organic and Local Eating

W ating ell

in Kansas City

Augus t 20 1 1 ~ Vo l . I I , I s sue 6

Inside this Issue:

What Exactly Does What Exactly Does What Exactly Does Eating Well Mean?Eating Well Mean?Eating Well Mean? 3 by Tracie Walker

Sugar Free ResultsSugar Free ResultsSugar Free Results 4 by Natalie George

Stay Cool and Light All Stay Cool and Light All Stay Cool and Light All SummerSummerSummer 5 by Kat Bowie

For the Love of WatermelonFor the Love of WatermelonFor the Love of Watermelon 6 by Jane Van Benthuson

Sugar: A Sweet and Silent Sugar: A Sweet and Silent Sugar: A Sweet and Silent KillerKillerKiller 7 Feature by Vaughn Lawrence

7

6

3


Food News

Overwhelmed with Fresh Garden Produce? Help Feed the Hungry!

Eating Well in Kansas City ~ page 2

Summer is in full swing and that means gar-

deners across our region are starting to harvest

all those fruits and vegetables they planted this

spring. Harvesters — The Community Food Net-

work encourages local gardeners who have an

abundance of fresh produce to donate fruits and

vegetables to Harvesters’ Plant A Row for the

Hungry program.

“Harvesters helps feed one in eight people in

our community and providing the most nutritious

food possible is very important,” Harvesters’

President and CEO Karen Haren said . “Each year

we work to distribute more fresh produce than

the year before and gardeners in our community

can help us reach that goal — one row at a

time!”

In the spring, gardeners were asked to plant

an extra row for the hungry. Now, produce can

be dropped off at Harvesters or at participating

garden centers throughout the metro. Harvesters

will pick up the donated produce at the garden

centers and distribute it to local food pantries,

shelters and other food assistance programs.

2011 drop-off sites are: Family Tree Nursery,

830 West Liberty Drive, Liberty, MO; 8424 Far-

ley, Overland Park, KS; 7036 Nieman Road,

Shawnee, KS, Heartland Nursery,10300 View

High Drive, Kansas City, MO, Kansas City Com-

munity Garden 6917 Kensington Ave., Kansas

City, MO

For more information about the Plant A Row

for the Hungry program visit www.harvesters.org

and click on Give Food. The local Plant A Row

program is a partnership between Harvesters and

the Master Gardeners of Greater Kansas City.

Farmers’ market shoppers also can help feed

the hungry by donating to Harvesters’ Farm to

Table program. Every Saturday, look for Harvest-

ers’ baskets at the City Market, Overland Park

and Brookside farmers’ markets. Buy a little ex-

tra fresh produce and help feed hungry families

in our community.

The Body Ecology Diet

New Diet Book Offers Revolutionary

Program for Recovering Your Health

with a Probiotic Diet

Fatigue, headaches, mood swings, weight

gain, allergies, joint and muscle pain, inflamma-

tion: these are just some of the signs that indi-

cate you may unknowingly be suffering from a

"silent invader" – Yeast/Candida. The resulting

imbalance can be a key factor in myriad health

problems including chronic fatigue, food allergies,

skin disorders, obesity, depression, digestive dis-

orders, and other immune-related diseases. In

The Body Ecology Diet: Recovering Your Health

and Rebuilding Your Immunity (Hay House/ June

15, 2011/$15.95), author Donna Gates reveals a

groundbreaking program for recovering your

health with probiotic nutrition and simple dietary

transitions that can profoundly impact your well-

being.

“Health begins in the digestive tract, ram-

pant use of antibiotics and sugar addiction has

led to an epidemic known as Candidiasis or an

overgrowth of yeast in the body,” explains Gates.

“My program is designed to support imbalances

in the system with a probiotic rich diet and sup-

plements to improve your inner ecology.” Body

Ecology™ emphasizes food and detoxification as

the foundation for wellness. The resulting bene-

fits are: greater energy, improved digestion,

greater focus, a stronger immune system, weight

loss and much more.”

The Body Ecology Diet, which is revised

and significantly updated, is now being published

by Hay House. In the book, Donna reveals how

to restore and maintain the "inner ecology" your

body needs to function properly, and eliminate or

control the symptoms that rob you of the joy of

living. She emphasizes simple yet important die-

tary transitions that can profoundly impact how

you feel such as:

• Drastically reducing your intake of carbohy-

drates and sugars.

• The addition of cultured/fermented foods,

such as kefir, to your diet.

• Changing the quality of fats and oils you con-

sume.

The Body Ecology Diet is endorsed by many

MDs, nutrition experts and it even touts a celeb-

rity following. In her book, Gates shows you, step

-by-step, how to eat your way to better health

and well-being deliciously, easily, and inexpen-

sively. In this book, you will learn:

• Basic eating principles to help you gain mas-

tery over every health challenge you may

encounter.

• How to create ideal digestive balance.

• Effective cleansing and detoxification meth-

ods to restore your system's harmony and

support your liver.

• How to conquer sugar cravings.

• Tips for strengthening your immune system.

• Easy meal planning with dozens of delectable

recipes, an array of menus, and detailed

shopping lists.

• Strategies for dining out.

“This is the last diet you will ever have to em-

bark on, because Body Ecology is more than a

diet it is a way of life that anyone can easily im-

plement and the benefits are immeasurable,”

shares Gates. With positive testimonials from

around the globe, Body Ecology offers a proven,

revolutionary solution for supporting your health

in our toxic, stress-filled 21st century environ-

ment.

The Body Ecology Diet: Recovering Your

Health and Rebuilding Your Immunity is available

at amazon.com, bn.com and in bookstores na-

tionwide. It is also being launched in an Ebook

format. To take the Candida Quiz and for more

information on Body Ecology and the full line of

nutritional products visit: www.bodyecology.com.

An area farm has put a new twist on an old

idea — free home delivery.

Schenker Family Farms has long served the

Kansas City area with its grass fed beef, pastured

pork, lamb and more. Many of their customers

began asking for a Meat CSA, so they created

one. The response has been amazing.

“We have created a CSA with options for

small families to large families… beef lovers,

lamb lovers & more,” Cherie Schenker, who owns

the 5th generation farm with her husband Kevin

said .

Options include beef only, pork only, lamb

only, and any combination of the three. CSA

customers can also add on chicken and extra

grilling items. The grilling items are very popular

since the Schenkers are known for their brats,

steaks and chops.

CSA, a.k.a. Community Supported Agricul-

ture, is a great way to save money and support

local farms. How does it work? A CSA customer

signs up with the farm to become a

“Shareholder.” Shares come in lots of different

sizes and costs, depending on the farm. Many

CSAs offer a discount if shareholders pay in full

rather than making payments. Schenker Farms

offers a free bundle for paying in full and a gift

certificate for referrals.

Most CSAs have a central pick up point week-

ly or bi-weekly. The Schenker utilize a delivery

service.

“In talking to our customers, we found that

utilizing a central pickup point didn’t work for

most of them. They are busy raising families,

working, etc. and just don’t have time to be at a

certain place at a certain time. So, we added the

free home/office delivery option,” Schenker said.

Sign-ups and deliveries are available year-

round.

For more information contact Schenker Family

Farms at [email protected] or call 620-

632-4470.

Farm Puts New Twist on Old Idea


I t means something different for each per-son. No two people are exactly the same, have the same body structure, the same taste buds or even the same connections

towards food. We are all unique and therefore have to find the right way of eating well that works just for us. Yes, I think there is a big dif-ference between eating well in general and not eating well, however I do think too many of us try to put ourselves in the perfect little box with the perfect diet — its just not practical, nor en-

joyable. Remember the old quote, everything in moderation? Well, I think that speaks quite a bit of truth. I think if we are reminded of mod-eration and also apply the general principal of eating to nourish the body, or even better stat-ed, “Eat to LIVE” vs. “Live to EAT,” then we are

already setting ourselves and our health, up for success. Of course there are so many different types of diets and lifestyles out there today that we can get pre-occupied or even confused by: veg-etarian, vegan, raw, gluten-free, dairy-free, wheat-free, meat-free, macrobiotic, the list

goes on and on. I like to keep it simple (hence the name, Simply Raw Lifestyle) so I focus on just a few main principles. 1) Eating food in their natural state, fresh from the earth like God intended and not from a box. 2) Eating plant-based food, full of all the vitamins and minerals, carbs, fats and proteins we need to

function. Where do you think the animals you eat get this… from plants! Why not skip straight to the source? Just say-in! 3) Eating high vibra-tion or nutrient-dense foods. Choosing foods that are going to have the most nutrient value for the amount of calories consumed. Sound

simple enough? When we keep those main prin-

ciples I mind, it takes the guesswork out of what latest diet fad to follow. I also believe there are a few other things we can do to help support eating well. Get reg-

ular exercise, reduce stress, have love in your life and get enough sleep! You can start the love part by falling in love with my new choco-late company, www.onelovechocolate.com I think the rest are pretty self-explanatory, we just need to be reminded every now and then. Easier said then done — I know. However, once

you start eating well, then the others will just be a natural progression. You will want to exercise because you feel so wonderful. You will sleep better because you are worn out from having such a vibrant day; and, because you feel so great. You will natu-

rally have a heart filled with love because you are enjoying life and eliminating stress by choosing to focus on the positive and not the negative. Another couple of tools I was just re-minded about this week were affirmations and meditation. By telling yourself positive affirma-tions every day you are living out your own

consciousness; and, by meditating you are tak-ing time to be still and listen to your divine self. Back to Eating Well… surround yourself with positive people who enjoy eating the way you do and make it a fun challenge. I know this isn’t always the case when you have strict dietary restrictions; however, make the best of it and

remember my 3 principles from above. Eat food in its natural state, mostly plants and very nu-trient dense. Here is a delicious and simple Kale salad recipe that is one of my favorites.

Kale Avocado Salad

1 bunch kale 1 large tomato

1 ripe avocado 2 Tbsp olive oil 1/2 lemon, juiced pinch cayenne

pinch sea salt

To Prepare: De-stem and break kale leaves into pieces and place in medium sized

bowl. Chop the tomato and avocado and add to the kale. Drizzle the olive oil and lemon juice over mixture. Massage with your hands into the kale leaves until eve-

rything is well coated. Sprinkle cayenne and sea salt to taste. Enjoy! It's like a gua-camole salad!

Tracie Walker is a certified Raw Food Chef. She has a home and small business in

Overland Park where she offers raw food classes, special event catering, live demonstrations and has just

started her own raw choco-late business. For more in-formation about Tracie and

her business please visit www.simplyrawlifestyle.com and www.onelove-chocolates.com

Let Food be Thy Medicine — by Tracie Walker

Eating Well… What Exactly Does that Mean?


Publisher Jill Dutton

913-944-1298 [email protected]

Editorial Assistant Judy Kirkpatrick

Contributors

Kat Bowie, Natalie George, Vaughn Lawrence, Jane Van Benthusen,

Tracie Walker

Eating Well in Kansas City

EATING WELL IN KANSAS CITY©2011. All rights reserved. The opinions expressed in the articles are not necessarily those of the publisher. No part may be

reproduced without express consent of publisher.

www.eatingwellkc.com



Food: A Path of Awakening — by Natalie George

Sugar Free Results

L ast month, I set out on a three-week journey of

no processed sugar or wine. I initially resisted

this cleanse but after a week, I was so happy that I had accept-

ed the challenge. My inspiration for the cleanse was a result of rashes on my body, I wasn’t sleeping well, I lacked a feeling

of aliveness and my body shape wasn’t a representation of who I feel I am.

So what happened during the three-week cleanse? • Body rashes: I had a rash

under my arms and irrita-

tion around my mouth prior to starting. By the end, my skin was doing much better but I do not believe it’s the

result of the cleanse. I saw a dermatologist and don’t think the rashes are con-nected to my diet; however,

I’m extremely grateful for the rashes as they got me to take action.

• Sleep: Overall, my sleep

was amazing during the cleanse. The only time I had difficulty was when I con-sumed too much caffeine.

• Feeling of aliveness: I felt incredible. My energy levels and love for life skyrocketed during the cleanse. I felt

like I was vibrating on a higher, happier frequency. I

was more present and aware. This seems like an odd description but I felt mentally and physically

clean. • Body shape: I lost weight!!!

I lost 4 lbs which was pretty exciting for me. I even had

someone complement me and tell me that I was look-ing good. Considering that I did not feel hungry or like I

was dieting, it was a nice benefit to lighten up a little.

What contributed to my suc-

cess? • Strong Reasons and Goals:

Prior to starting, I got clear on why I wanted to partici-

pate in the cleanse. For me, I felt a strong calling to heal myself on many levels. I also wanted to provide in-

spiration the way others had inspired me to start this cleanse. The thought that what I was doing could pos-

sibly make a difference for someone else was enough to keep me going.

• Accountability: I promised

to keep track of my food diary on my blog. If you want to see it, go to blog.gratitudekc.com. There

were days that if I didn’t have that level of accounta-

bility, I would not have fol-lowed through on my com-mitment. If you want to make any change in your

life, I highly recommend creating a structure that will have you be accountable.

• Rules: I pride myself on my

free spirit and wrinkle my nose whenever the word “rule” is mentioned. After a week, I began to embrace

the rules I set out for my-self. I appreciated the boundaries. At times I wanted to break the rules

but staying true to them boosted my confidence in myself.

• The Swap Out Method: I

applied the “swap out” rule which means swap some-thing on the avoid list with something on the approved

list. David Wolfe has often said that it is simply a mat-ter of doing the same action but improving the ingredi-

ents. You can still drink or eat something and keep the action the same. The differ-ence is changing what is

inside the beverage or food. So instead of wine at night, I drank a nighttime tea that provided a similar chilled-

out and relaxed effect. For my sweet tooth, I swapped

a cookie and vegan ice cream for an apple or chia seed pudding.

Nightcap Tea Recipe: Steep a Bedtime or Sleepytime Tea and enjoy by itself or add Ashwa-gandha, Valerian or passionflow-

er herbs. Natalie George

is a Fitness and Nutrition Vision-ary. She is a certified person-

al trainer, group exercise instruc-tor and holistic nutrition con-

sultant. She is p a s s i o n a t e about empowering people to in-tegrate exercise, nutrition and

powerful thinking into their lives. She founded GratitudeKC and is in the midst of bringing Cafe Gratitude to Kansas City.

She teaches a new kind of exer-cise class utilizing spoken affir-mations called intenSati and is currently being offered at Unity

on the Plaza. www.GratitudeKC.com

For a media kit or to

reserve space in the

September issue, contact

[email protected]

913-944-1298

The Little

Muddy Farm

Robert Jones

www.thelittlemuddyfarm.com

Saturdays 10 a.m.-Noon at the Lee’s Summit Farmer’s Market

through December

Year-Round CSA—local, seasonal food!

Produce and Egg Delivery

Shop Online: http://shop.thelittlemuddyfarm.com

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913-944-1298


Eating Live, Becoming Whole — by Kat Bowie

Stay Cool and Light All Summer

T oo hot to cook? Too hot to eat? The Farmer’s Markets and

our gardens are filling up with fresh, succulent veggies. Take advantage

of the abundance at the markets of organic fresh veggies and try juicing them or making fresh soups instead. Summer is the easiest time for me to be 100 percent Raw Vegan. My mouth waters at the thought of fresh, crisp crunchy peppers, ripe, juicy tomatoes, and succulent, chin-dripping watermelons. It is the time when I walk out to the garden, bend down and pick a fresh cucumber hidden among the green scratchy

leaves, wipe it off with my hand and CRUNCH into it. Ah! So sensual, so refreshing, so hydrating. Time and time again, I find myself reaching down for a leaf of some green (kale, mustard, spinach, turnip, or collard), pick it off and munch. I feel at times I am grazing as I walk through our gardens. My favorite juice at the present moment is so simple and incredibly tasty. It is simply cucumbers, Gran-

ny Smith apples, mint, and celery. When I walked in from the garden the other day (having made this juice earlier), my whole house smelled fresh, sweet and delicious. I immediately relaxed from just the smell. One of the reasons we are so attracted to juicy fruits and veggies in the hot summertime is that in the infinite wisdom of Nature — we are

provided with just what our bodies need to adequately have water, nu-trition and electrolyte-balancing foods. Forget those high-calorie, high-carb, high-priced, fabricated “energy drinks.” Instead, let me give my body what was made for it… fresh, beautiful and delicious juices. In the summer, it is so easy to throw a bunch of veggies into the food pro-cessor for Gazpacho; or, utilize your

juicer for a delightful veggie drink. So staying cool in the 100 plus weather can be easy and your body can be protected, hydrated and nourished by adding a thirst-quenching juice or fresh veggie soup to your diet every day. Though there are recipes (and I’ll provide a couple here, too), there’s no set way to juice. Sometimes my drink is like a juiced salad, including

lettuce, spinach, cilantro, tomatoes, celery, lemon, cucumbers, and gar-

lic. Sometimes it's fruity — water-melon, mint, lime. But, all the time, it is tasty. Try it for yourself. And Keep it COOL, Baby!

Summer Cool Juice (and room freshener)

2 cucumbers, organic (no need to peel, just cut to fit your juicer and go) 1 Granny Smith apple, organic (ditto) 1 small handful of fresh peppermint 2 stalks celery, organic (provide or-ganic sodium at a cellular level) ½ quart water (I drink my juices

diluted) Juice, pour into a tall glass, garnish with a sprig of mint and drink in joy! Watermelon Juicer 1 small organic watermelon (the personal size, don’t bother to peel, just wash well, cut up rind, seeds, fruit and all and drop into the juicer) 1 handful of mint

1 lemon, organic, peeled Wow! Let the temps soar outside! With this you’ll stay really cool and hydrated with plenty of minerals, nutrition and taste!

K a t B o w i e , P s y . D . (www.drkatbowie.com) is a Clinical Psychologist specializing in Nutrition and its impact on the Body, Mind, Emotions and Spirit. Dr. Kat teach-es classes on Live and Whole Food

Nutrition and is the Co-Organizer with Jane Van Benthusen of the Kansas City Raw Food Union ( h t t p : / / w ww .m e e t u p . c om /rawkansascity). Dr. Bowie and Dr. Raphael Smith are the co-owners of The Struan Center, LLC located at 4 044 C en t r a l S t . KCMO . www . Th eS t r u anC en t e r . c om . 816.960.4525 or [email protected].

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Healing Foods — by Jane Van Benthuson

For the Love of Watermelon


Photo by Jace Van Benthusen

I love watermelon! I love to eat it, juice it and make smoothies, salads — even soups! No summer would be

the same for me without water-melon. My mom always made a fabulous watermelon basket for our 4th of July and family reunion picnics. I can recall the juice run-ning down my arms and dripping off my elbows while watching fire-

works. The name is perfect as it's full of water and very hydrating. Ex-actly what our bodies need in this summer weather. It's also full of electrolytes. So leave the plastic

bottles of Gatorade in the store and grab a big ripe melon. It's also low in calories so it's a great des-sert at 45 calories per cup. Did you know melons are good for your sex life? The chemicals found in them help both males and

females become more aroused, Some scientists say watermelon has nutrients that deliver Viagra-like effects to the body’s blood vessels and may increase libido. These include lycopene, beta caro-tene and its phyto-nutrient citrul-

line, whose beneficial functions are a fairly recent discovery. Among them is the ability to relax blood vessels just like Viagra. Here are a few of the wonder-ful benefits of this soothing sum-

mer treat: Antioxidants: Watermelon con-tains some of the most powerful antioxidants so far discovered. Vitamins: It's loaded with Vitamin

C and packed with Vitamin A (due to its concentration of beta-carotene). Boosts your immune system: Vitamin C is something most peo-ple associate with oranges. But,

watermelon has a lot of it and this contributes to a strong immune system as well as slower aging. Lycopene: Recent studies have shown watermelon to have the

highest lycopene content out of any fruit or vegetable — even to-matoes!

May prevent prostate cancer: This is also due to the antioxi-dants, especially lycopene. Re-hydration: Rich in electrolytes

and 90% water, it's a healthy al-ternative to Gatorade. Increased energy: Truckloads of Vitamin B contribute to increased energy production. Some food ex-

perts recommend watermelon for Vitamin B1, B6 and magnesium deficiencies. Cope with anxiety and panic: Vitamin B6 increases the brain's ability to cope with stress and anx-

iety and so does magnesium. Cooling effect: Ever heard the saying, "Cool as a cucumber?" Well, the same goes for watermel-on.

Prevents macular degenera-

tion: Another word for loss of vi-sion, macular degeneration may be prevented by eating or drinking watermelon. Carrots are also in this boat.

May prevent heart disease: An-other benefit of antioxidants and something you will find with most

fruits and vegetables. With all of these benefits and it's great taste, who can blame us for gobbling it up as fast as it gets ripe! I look for local organic mel-

ons at the farmer's markets, then juice the fruit, rind and seeds for a refreshing, light, hydrating, low calorie, high energy drink. You can also add mint, lime or even jala-peno to it for a little kick. I also

just eat it plain! I tend to agree with Mark Twain when he said, “When one has tasted watermelon he knows what the angels eat.”

Jane Van Benthusen is an alterna-tive cancer thriv-

er. She, along with her husband and youngest son, teaches raw food classes, hosts a monthly potluck dinner in

Lee's Summit, MO and offers alternative health sup-port. You can learn more about her a n d h e r f a m i l y a t www. janevanbenthusen . com andwww.greenstgoods.com.

Watermelon Facts

• Watermelons are around 92%

percent water (hence their name).

• Ancient travelers used them

as an easily transportable con-

tainer of water.

• Watermelon's official name is

Citrullus lanatus. It belongs to the botanical family Curcurbitacae

and is related to cucumbers, pumpkins and squash.

• We have archaeological

proofs that the first watermelon

harvest occurred nearly 5,000 years ago in Egypt.

• Although we commonly refer

to them as fruits, they are really a vegetable.

• In Japan, it's common for

supermarkets to offer cube-shaped watermelons: they are grown in special cubic containers

and their price is usually at least twice that of a normal watermel-on.

• There are over 1,200 varie-

ties of watermelons, including some with yellow flesh, and oth-ers with blood-like stains in the outer rind.

• The 1998 Guinness Book of

Records reports that the largest watermelon was grown in 1990 by Bill Carson, of Arrington, Ten-nessee, and weighed 262 pounds.

• According to history sources,

a watermelon was thrown at Ro-man Governor Demosthenes dur-ing a political debate: he placed the watermelon upon his head, thanking the thrower for provid-

ing him with a helmet to wear as he fought Philip of Macedonia.

• In China and Japan, water-

melons are a common gift to offer your host.

• Every part of a watermelon is

edible, even the seeds and rinds: seeds are a common snack food in China (and they're often roast-

ed) while rind is used to make jams.

Reprinted from www.watermelonpoint.com


Feature — by Vaughn Lawrence

Sugar: The Sweet and Silent Killer

M any people reading this article may not like what I have to say, yet for others, it may save their lives. I frequently ask my clients, “Does a good Pastor tell

you what you want to hear, or what you NEED to hear?” The time has come where we need to stop fooling ourselves about the dangers of sugar. So without further adieu: There is no such thing as healthy sugar!

Americans are so addicted to sugar that we will do anything to continue to satisfy our cravings. We justify it by saying that we only use “healthy” sugar as if that is something in existence. I cannot do jus-tice to the tremendous damage sugar is doing to your health; but let me make a few quick points, give you references for further study and a couple of great recipes at the end. I want you to know I speak from experience on this issue. I grew up a sugar addict, from sugared cereals, Kool-Aid, soda by the case… to all the candy I could afford with my weekly allowance. By 30, my body was wrecked and I didn’t know why. What is sugar? How did God make sugar? Sugar cane is a STICK. It was never meant to be processed and con-sumed in large amounts. How about agave? It is still heavily concentrated sugar. It doesn’t come out of the plant that way, does it? How about fruit? Go-rillas in zoos all around the country are getting dia-betes and dying because nobody understands this. We, like the gorillas, eat too much fruit, as well. Fruit juice is just concentrated sugar. The very first step I tell anyone with Diabetes is to eliminate ALL sugared drinks. Drink water and herbal teas. Propel “water,” and Vitamin “water” are loaded with sugar. Look at the first five ingredients in “Pediatrician recommended” Pediasure. It’s mostly SUGAR! Critical note to parents: ADD and ADHD have needlessly become "REAL." This diagnosis causes people to utilize prescription drugs as a solution. In my opinion, there is an answer — worth checking out — for this illness (look it up, these terms don’t exist in England and most other countries). Stop giving your kids sugar and candy with artificial fla-vors and colors, give them nutrition and it can mag-ically disappear. Yes, it may take a lot of time. Oh, they need to play outside, and not play video games inside all day. Really, it’s sometimes that easy! Ten million children in the U.S. are prescribed psychiatric drugs. Children 5 years and younger are the fastest growing segment for antidepressant pre-scriptions. These drugs and others, like Ritalin, can cause violent, aggressive and psychotic behavior; and, they can sometimes cause heart attacks, stroke and sudden death. They are prescribed for ADHD and have the same damaging effects as morphine, opium and cocaine. There are reports that 12 of the 14 school shooters (like Columbine and Virginia Tech) were on similar types of drugs.

Ok, back to sugar. Does this scenario sound fa-miliar to anyone? Step one, you admit you are a sugar addict after years of denial — maybe because of a health problem or maybe just a new level of awareness. Step two, you throw away all your pro-cessed table sugar and stop eating the “obvious” junk like cookies, cake and candy. Step three, you load up on agave because it's “healthy” sugar. You still make smoothies every morning with three or four types of fruit and tablespoons of agave because it’s “healthy.” The number one mistake vegetarians make is this: they are so focused on not eating meat that many become sugar junkies. What happens when concentrated sugar en-ters the body? Sugar is poison, plain and simple. Your joints swell, your liver swells and your brain swells. Know anybody diagnosed with Rheumatoid Arthritis?

They are either a sugarholic, carbaholic (bread, pas-ta, etc.) or a combination of both. Cut out the sugar and grains and it usually disappears. Sugar will block the healing of your body if you have any injury or chronic illness. Sugar feeds can-cer and all infectious diseases. Sugar blocks the ab-sorption of the nutrients you are eating, especially all of your minerals. Please check out www.nancyappleton.com; this website will give you 143 reasons why sugar will destroy your health. You can also read, Sugar Blues by William Duffy. In 1975, Duffy accurately predicted the health disaster that is currently taking place in America because of our addiction to sugar. Does sugar cause Diabetes? I believe so. The American Diabetes Association will tell you otherwise. The message that people hear is this: "Take your drugs and insulin, eat what you want!" The pharmaceutical companies will make an average profit of $115,000 per Diabetic patient. Drug representatives are sometimes told this — as part of their training! Many Stage 2 dia-betics can reverse their disease in less than one month! Stop eating sugar. Sadly, many people can’t do it. Sugar is more addictive than cocaine. So of-ten, diabetics would rather lose their eyesight, their feet and live in misery than stop eating the poison that continues to cause their disease. Taking drugs does not stop the disease process! I have classes you can watch on my website where I talk about sugar addiction and many tips to overcome it. Please think about your family and your children. Stop giving your children candy as a “reward.” We are stuck in patterns that need to change. Focus on limited amounts of fruit and hon-ey. Stick to lemons, limes, avocado, strawberries and other low-sugar whole fruits. Use STEVIA, it should be your new best friend. They have flavors that taste amazing! There are even Stevia cook-books. Sugar is a true addiction for many people. Please get help! Vaughn Lawrence is a Naturopath, Herbalist, and Nutritional Consultant. He founded Spirit of Health, LLC upon his return to the Kansas City area after seven years in Las Vegas as a health food store manager, educator, practitioner and consult-ant. Vaughn takes on the challenge of educating peo-ple that health is a lifestyle and not a quick fix, band-aid or a magic pill. Contact him at spiritofhealthkc.com or 913-901-0277.


Sugar Free Cinnamon Vanilla Pancakes

1 cup flour (millet, amaranth, or almond) 2 eggs ¼ cup water or coconut milk 2 Tablespoons olive oil ½ teaspoon sea salt ½ teaspoon baking powder 2 teaspoons cinnamon 2 droppers of Vanilla Stevia 1 teaspoon Vanilla Extract (Instead of syrup, use butter and Vanilla Stevia. For a real treat, eat with nut butters like pecan or almond butter.)

Sugar Free Vanilla Macadamia Ice Cream

(You can buy a quick, easy ice cream maker at Costco for about $30) One Young Coconut (Water and flesh) 1 teaspoon Vanilla Extract 2 droppers Vanilla Stevia ½ teaspoon salt 1 teaspoon cinnamon ½ cup macadamia nuts Blend in blender, add to ice cream maker. In15 minutes you have ice cream!


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August Eating Well in Kansas City