by Tammera J. Karr, PhD
Over the two weeks, I have heard countless clients complain over the time change. The following days have been the land of zombies in some folks minds. Additionally, spring is upon us and with that; tree, grass and flower pollen. Spring is a time of rebirth, and rebounding energy, or at least the energy is supposed to bounce back into our lives. But what if it doesn’t? Some individuals may feel like spring energy has passed them by and they are permanent members of the zombie community.
Spring is a perfect time to fast. Countless faith communities practice fasting during the days preceding Easter, other cultures practice fasting as a regular part of their diet. Today we have research on the benefits of fasting for brain and neurological health. Spring is also a perfect time to clean house in the o’l liver. Traditionally Spring brings with it bitter greens that help with detoxing and purifying the liver and blood. Along with fasting, we have foods designed by the creator to restore energy and health while improving brain function; clearing the fog, fatigue, and depression of zombie land away.
Brain food is a terrific example of what we can do every day and with every meal to change not only how smart we are but how likely we are to develop age-related brain dysfunction. Cultures throughout the world incorporate food into their “health care plan” since most of these countries have socialized medicine it is in the governments best interest to encourage “wellness care” versus “disease management.”
Spring Greens – dark bitter greens such as dandelion, kale, mustard, collard, endive, chickory, and spinach are all considered “bitter greens” and provide nutrients that improve liver and gallbladder function – even when you do not have a gall bladder, bitter greens improve pancreas function and bile production for improved digestion.
Blueberries—Research has found blueberries can reverse age-related declines in motor function, balance, and coordination. Blueberries have compounds that boost neuron signals and help turn back on systems in the brain that can lead to using other proteins to help with memory or other cognitive skills.
Wild Caught Fish— Researchers in 2011, reported people who eat baked or broiled fish at least once a week may be protecting their brains from Alzheimer’s and other brain degenerative conditions.
Coffee—Regular coffee drinking has been shown to reduce the risk of Alzheimer’s, Dementia, and other mental disorders. Coffee appears to increase blood levels of a factor associated with improved cognitive function in Alzheimer’s.
Caffeinated coffee has also been associated with protection against Parkinson’s disease, the second most common neurodegenerative disorder after Alzheimer’s. A study of 29,000 individuals found one to four cups daily decreased the risk of Parkinson’s by 47% and 5 or more cups reduced the risk by 60%.
Nuts— walnuts, almonds, cashews, and pecans, contain properties that help with everything from fighting insomnia to promoting mental clarity and sharp memory. Walnuts are rich in fatty acids while almonds contain natural mood-enhancing neurotransmitters.
Eggs—Yes I know the news told you researchers are back to saying eggs are bad for you – once again we are encountering faulty or bad research modules that lead to bad science. Egg yolks are rich in choline, an essential nutrient to improving memory function. B vitamins are a must for brain health, if you can’t eat eggs or don’t have a good free-range source for them, take a whole food B-complex.
Chocolate—Dark chocolate is magnesium and antioxidant-rich, it also improves focus and concentration. Milk chocolate, on the other hand, enhances memory and reaction time. (for you Marilyn, you can say ha to you know who now…)
Broccoli—Broccoli has been shown to improve memory function as well as slow the aging process. Broccoli is one of the most protective foods known to researchers today, it has been shown to activate more cell receptor sites – protecting your health, than any other single food next to pomegranates, and turmeric.
So there you have it the cure for zombie land and the time change is at your local farmers market or produce section. The more nutrient-dense foods incorporated into your diet, the better your energy and your allergies will be, then spring will have you bouncing like the lambs in the field.
“I predict future happiness for Americans if they can prevent the government from wasting the labors of the people
under the pretense of taking care of them.” — Thomas Jefferson
To learn More about Traditional Foods for Health Download your Copy Today!
by Tammera J. Karr, PhD
Cultures throughout the ages have celebrated the return of spring after a long, harsh winter by eating the first new greens they can find. Native Americans took advantage of fresh, wild plants to supplement their winter diets of dried foods; foraging in woodlands or near streams could bring in an entire meal in some cases.
Mushrooms often sprouted with the renewed moisture of spring; experts had to hunt for this very nutritious, but dangerous food. Women hunted dandelions, wild onions and leeks, ramps, chickweed, poke, and wild mustard (or a related plant called “creasy greens”) as soon as possible since many of these plants get more bitter as they grow older. Even young, tender leaves and shoots can be bitter, but these wild plants are very nutritious and have long been considered a tonic to wake up the liver and kidneys after a long winter diet of dried starches (like beans and pumpkin) and meat.
Traditional (Algonquin) Green Salad: One-part wild onions or leeks, chopped, and one and a half parts dandelion leaves, to four parts watercress. Add a small amount of sheep or wood sorrel, and then flavor to taste. Add a bit of maple syrup for sweetness, or use other traditional flavorings like salt, along with enough oil to coat the leaves.
Spring Food locally available
Purple Sprouting Broccoli, Broccoli, Cabbages, Curly Kale, Rhubarb, Leeks, Spring Greens, rabbit, lamb, Wild Salmon, steelhead, Crab, Oysters, Cauliflower, Celeriac, Chicory, Cockles, Cod, Hake, Parsley, Mint, Spring Onions. Lettuces, Radishes, Spring Greens, Sea Kale, Watercress, Morel Mushrooms, Wild Garlic, Sorrel, Rhubarb, New Potatoes, Halibut, Sea Bass, Lemon Sole, Spinach.
All and many more of the foods listed here are available in our local farmers markets. Eating seasonally provides us with a opportunity to rebalance our immune systems, restore vital nutrients, control blood sugars and weight, reduce heart disease and cancer risks and improve digestion and cognition.
Here are a few reasons to spend your food dollars at local Farmers Markets or CSA’s when it comes to your health.
The Science for Seasonally Eating
According to research studies, nutrient content changes in foods depending on which seasons they were produced in. For example, in a study conducted by the Ministry of Agriculture, Fisheries and Food in London, England researchers found that nutrient content was different in milk harvested in the summer versus winter. Because of the change in the cow’s diet to less fresh plants in the summer, these cows produced nutritionally different milks. Japanese researchers also found tremendous differences in the nutritional content of spinach harvested in summer versus winter. , 
A Stanford study backs seasonal eating for healthy Microbiome; published in the Science journal; researchers found that the microbes in the members of the Hadza tribe in Tanzania change dramatically with each season, in sync with seasonal changes made to their diet.
The study showed that certain gut microbes that reside within the gut in one season may almost disappear in the next – suggesting there are dramatic changes taking place in the microbiome from one season to the next. The researchers concluded that the Hadza tribe’s gut microbes and their digestion is cyclical, and in sync with the precise bio-rhythm of nature. , , 
A study published by the University of Missouri confirmed availability of local food as key to improving food security. This is so very important for the low income of every community which are made up in large part by elderly and children. Most strategies to assist the hungry, including food banks and providing food stamps through the Supplemental Nutrition Assistance Program, are short-term, emergency solutions. Those who rely on these programs face daily shortages of fresh and healthy foods, which lead to poor diet choices, nutritional deficiencies, and health problems. An expert at the University of Missouri says the production of sustainable, locally grown foods is key to providing long-term food security for communities.
“We have to recognize that access to food is a human right,” says Michelle Kaiser, researcher in the School of Social Work in the College of Human Environmental Sciences.
So Let’s head out to a local Farmers Market, or CSA – our health will be better for it.
by Tammera J. Karr, PhD
On a recent road trip, we shared a bowl of Edamame with family at a restaurant – I didn’t tell my husband what it was, but waited to see if he would try something new. The brave, intrepid food explorer came out, and it want long till he was sucking green beans out of their shell like a pro. On the return trip home at the Sparks Costco, I found a large tray of Edamame for us to snack on while we drove through dinner time to our remote campsite in the Mountains of Northern California. Finally, after admitting how much he liked them, he asked just what are these anyhow. The time had come to confess I had slipped him a not necessarily so good food – soy.
Yes as you have already surmised by the title of this article Edamame is green soybeans, they have appeared in health food stores, Asian eateries, and can be found in a multitude of ways. Dry roasted, raw, steamed/chilled, or fresh edamame pods are in a variety of packages enticing consumers into thinking this sweet tasting bean is good for you.
Kaayla Daniel Ph.D., The Naughty Nutritionist, writes in her article What’s Edamame? And Other Questions about Green Vegetable Soybeans that historian William Shurtleff of the Soyfoods Center in Lafayette, CA, knows of no early references to green vegetable soybeans in China. Further, she writes:
“ An herbal guide from 1406 (Ming Dynasty) indicates the whole pods of young soybeans could be eaten or ground for use with flour, but it recommended such uses only during times of famine. A Materia Medica from 1620 recommends edamame, but only for the medicinal purpose of killing “bad or evil chi.” By 1929, however, edamame was definitely on some menus. William Morse of the USDA reported on a field trip to China that “the market is virtually flooded with bundles of plants with full-grown pods, the seeds of which are also full grown. The pods are boiled in salt water and the beans eaten from the pods.”
Dr. Daniel also disputes the claims by industry that Asians have consumed soy for 5,000 or even 10,000 years. She says that digging into anthropology and history texts absolutely does not support this common claim that seems to have become regarded as fact in some health circles. “The oldest soyfoods, miso and tofu date back only about 2,500 years. Contrary to popular belief, soy was not eaten as food 5,000 years ago, but it was highly regarded for its role in crop rotation.”
The use of soy for crop rotation makes perfect sense as it is a nitrogen-fixing plant, For those who are gardeners or farmers you understand the value of rotating different plants through an area in order to recover the soil from monoculture planting practices.
GMO Danger: Most edamame on the market in the United States is sourced from genetically modified soybeans. GMOs are not labeled currently in North America.Beware that most edamame served in Japanese restaurants and featured on salad bars in North America is GMO.
GMO soy is a Hormone Disrupter
So while the Edamame was fun for a couple times, it won’t become part of our diet, and I do not recommend it for you either.
To your good health and GMO-Free local foods.
By Tammera J. Karr, PhD
The role of herbs and spices in traditional cookery is more than flavor; herbs played a vital role in nutrition and health for past generations. The daily use of herbs in cookery supplied minerals, vitamins, and volatile compounds effective at killing pathogens and parasites. They provided expectorant, glucose-regulating, diuretic, and anti-inflammatory properties. It is essential to understand the healing properties of herbs and their inclusion in cookery to fully grasp the concept of “food as medicine.”
For centuries, the food placed before mankind was his nourishment and sole source of medicine. A good wife during medieval times was the mistress of the household and known for keeping order. Housewife later became the accepted term and further denoted a married woman in charge of the household. Additionally, the lady of the house was judged on how well-provisioned the pantry, how well the kitchen garden tended, which included herbs for food preservation and medicine, and on how flavorful the foods were coming from the kitchen. All of these were considered before beauty. The skill the good wife possessed reflected on her family and the prosperity of her husband and his charges, making the place of good wife an elevated and essential role.
Now, this all sounds ridiculous to us in the modern age, but remember these were different times, and these skills meant life or death during famine or war. A skilled good wife would be called on to care for the injured or ill. If her skill was lacking, she could find herself in chains or on the fire for being a witch. This is historically the earliest beginnings of holistic nutrition for those of European descent. The Persians and Asians had extensive use of culinary herbs predating the European good wife by more than a century. , ,
When did individuals begin adding flavor to their food? Food anthropologists really cannot give us a definite answer on this, because plant remains rarely last, which is why researchers seldom speculate on how they were used thousands of years ago.
That being said, in 6,000-year-old pottery from Denmark and Germany, a team of researchers found phytoliths, small bits of silica that form in the tissues of some plants, most notably garlic mustard seeds, which carry robust and peppery flavor but little nutritional value.
Because they were found alongside residues of meat and fish, the seed remnants represent the earliest known direct evidence of spicing in European cuisine. According to researcher Hayley Saul of the University of York, “It certainly contributes important information about the prehistoric roots of this practice, which eventually culminated in globally significant processes and events.”
The flavors associated with Europe, Mediterranian, and Asian traditional foods is primarily due to the influence of the Arabian Agriculture Revolution. After the fall of the Roman Empire, the Muslims stepped into the vacuum. Their ships and caravans carried their cuisine rich in spices and fruits across three continents. The Muslims brought melons, pomegranates, grapes, raisins, peaches, almonds, pistachios, cherries, pears, and apricots to the Persian Empire.
In Europe, they introduced spinach, melons, eggplant, and artichokes. The Muslims planted orchards of stone fruits; peaches, cherries, and apricots. In Spain the introduction of sugar, saffron, rice, and the bitter orange; the foundation of British marmalade. All this happened before 700 A.D. By the 10th century, the influence on the world’s flavor of food was apparent.
The earliest Muslim recipes date from Baghdad in 1226. They were recorded by al-Baghdadi, who “loved eating above all pleasures.” Many of the recipes are for tagines – meat and fruit stews simmered for hours over a low flame until the meat is falling-apart-melt-in-your-mouth-tender. The inclusion of spices in almond stuffed meatballs called mishmishiya consisted of cumin, coriander, cinnamon, ginger, and black pepper. Saffron added color, and ground almonds were added to thicken. Stews were also perfumed with waters distilled from rose and orange blossoms.
Le Viandier: Cooking with spices was considered a new style of cookery and written down by Frenchman Gillaume Tirel ca. 1312-1395. This became the first European cookery book. Le Viadier reflects the influence of the Middle East and on the cooking of the Middle Ages of Europe, especially the use of spices such as cinnamon, ginger, cumin, coriander, and cardamon. All of these spices can be found in the traditional Christmas drink known as wassail.
The fall of the Christian Eastern Roman Empire to the Turks in 1453 sent the European world and its now addicted sweet tooth and love of spices into a tailspin. All roads east were closed and the need for food explorers brought us Cristoforo Colombo (Christopher Columbus), and a whole “new world” of flavors joined the old.
Here is to Flavorful Traditional Foods that build the Body and Spirit
by Tammera J. Karr, PhD
An effective detoxification program will not ask you to make any dramatic lifestyle and dietary changes. Healthier food and lifestyle choices are generally made on a subconscious level. Once the body begins to eliminate toxins, it will naturally start craving foods that will nourish it at an optimum level. That said, there are undoubtedly many things you can do to maximize the benefits of the cleanse you’re on from day one, and certain foods will help maintain the benefits of the detox for much longer.
A detox diet is a short-term diet, often 3- to 21 days, focused on removing toxins from the body. Although detoxification is ongoing in the body, toxins and stress prevent us from doing it optimally, which eventually affects our health. A detox diet allows our bodies to focus on self-healing, with the goal being to raise energy levels, stimulate digestive health, clear headaches, remove bloating, improve concentration and mood, avoid getting allergies, regain our natural ability to ward off colds and flu and prevent premature aging and disease.
In natural health writings from the 1900’s, it was common to see articles on digestive cleansing with tonics, enemas, fasting, and herbs. Detoxification has been practiced for centuries by many cultures around the world — including Ayurvedic and Chinese medicine.
The sad but undeniable truth is many are living in an environment toxic to their bodies, take a look at the following information:
How does detoxification work?
Basically, detoxification means cleaning the blood. It does this by removing impurities from the blood in the liver, where toxins are processed for elimination. The body also eliminates toxins through the kidneys, intestines, lungs, lymph, and skin. However, when this system is compromised, impurities aren’t properly filtered, and every cell in the body is adversely affected.
Many health ailments–headaches, exhaustion, and muscle cramps–are coming from toxicity. Toxins have been implicated in everything from increased risk of Alzheimer’s and cardiovascular disease to mental retardation and cancer.
A detox program can help the body’s natural cleaning process by:
10 ways to detoxify
Eliminate alcohol, coffee, cigarettes, refined and artificial sugars, fake fats found in margarine, and unfiltered tap water all of which act as toxins in the body and are obstacles to detoxifying. Also, minimize use of chemical-based household cleaners and personal health care products (cleansers, shampoos, deodorants, and toothpastes), and substitute natural alternatives.
Stress triggers your body to release stress hormones into your body affecting every metabolic pathway necessary for detoxification. While these hormones can provide the “adrenaline rush” to win a race or meet a deadline, in large amounts, they create toxins and slow down detoxification enzymes in the liver. Consider cutting out the news at dinner and bedtime add music that is around 60 beats per minute to calm the central nervous system throughout the day, all these are simple and effective ways to relieve stress.
People who are exhausted with low blood pressure may have adrenal weakness or fatigue. A detox diet is usually done after the adrenal glands have been replenished.
by Tammera J Karr, PhD
I love pomegranates, they are one of the few foods I can eat every day for months and never get tired of the flavor. When I was a kid, pomegranates were only available during the Christmas and New Year season in rural Eastern Oregon. Today they are available in fresh, cleaned seeds and juice forms almost year around. For those who grew up in southern California, you may have had a tree in your yard and remember the beautiful deep red jellies made by family members from the pomegranate fruit.
A little history
Pomegranate is one of the “seven kinds” mentioned in the Bible which Israel was blessed with long ago. An ancient legend, world religions, history and traditional medicine, have all celebrated the unique beauty and health benefits of the pomegranate. It is a fruit of legend and power – a sacred symbol of human civilization.
Mankind has revered the magical, mystical pomegranate since the dawn of recorded history. Ancient Greeks, Romans, and the peoples of China, India and the Middle East found its properties to be life-giving and invigorating.It grew in the region for thousands of years and is very much adapted to it. As befits a fruit with many seeds, the pomegranate is the traditional representation of fertility and seems to have its origins everywhere. The pomegranate was cultivated in Egypt before the time of Moses. It was found in the Indus valley so early that there is a word in Sanskrit for pomegranate.
The pomegranate is significant in Jewish custom. Tradition holds that a pomegranate has 613 seeds to represent the 613 commandments in the Torah. The design of the pomegranate was woven into the high priest’s robes, and brass representations were part of the Temple’s pillars. It is mentioned six times inch Song of Solomon.
The pomegranate tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa, and Europe. The most important growing areas are Egypt, China, Afghanistan, Pakistan, Bangladesh, Iran, Iraq, India, Burma and Saudi Arabia.
The tree was introduced in California by Spanish settlers in 1769. It is grown for its fruit mostly in the dry zones of that state and Arizona. In California, commercial pomegranate cultivation is concentrated in Tulare, Fresno, and Kern counties, with small farms in Imperial and Riverside counties.
Pomegranate seeds get their vibrant red hue from polyphenols. These chemicals are potent antioxidants. Pomegranate juice contains higher levels of antioxidants than most other fruit juices. It also has three times more antioxidants than red wine and green tea. The antioxidants in pomegranate juice can help remove free radicals, protect cells from damage, and reduce inflammation.
The juice of a single pomegranate has more than 40 percent of your daily requirement of vitamin C. Vitamin C can be broken down when pasteurized, so opt for homemade or fresh pomegranate juice to get the most of the nutrient. In addition to vitamin C and vitamin E, pomegranate juice is an excellent source of folate, potassium, and vitamin K.
Pomegranate juice made a splash when researchers found it helped stop the growth of prostate cancer cells. The antioxidants in the juice and their high concentration are believed to stall the progress of Alzheimer disease and protect memory. Pomegranate juice can reduce inflammation in the gut and improve digestion. It may be beneficial for people with Crohn’s disease, ulcerative colitis, and other inflammatory bowel diseases.
Pomegranate juice is a potent anti-inflammatory due to its high concentration of antioxidants. The juice has been found to reduce inflammation throughout the body and prevent oxidative stress damage. Flavonols in pomegranate juice may help block inflammation that contributes to osteoarthritis and cartilage damage. The juice is currently being studied for its potential effects on osteoporosis, rheumatoid arthritis, and other types of arthritis and joint inflammation.
Pomegranate was traditionally used as a remedy for diabetes in the Middle East and India.
Researchers believe the effects of pomegranate on diabetes may help decrease insulin resistance and lower blood sugar.
Pomegranate juice is in the running as the most heart-healthy juice. It appears to protect the heart and arteries. Small studies have shown that the juice improves blood flow and keeps the arteries from becoming stiff and thick. It may also slow the growth of plaque and buildup of cholesterol in the arteries. Drinking pomegranate juice daily may lower systolic blood pressure.
Between the vitamin C and other immune-boosting nutrients like vitamin E, pomegranate juice can prevent illness and fight off infection. Pomegranates have also been shown to be antibacterial and antiviral in lab tests. They are being studied for their effects on common infections and viruses.
These are just a few of the benefits research is finding – soooo here is to superfoods with vibrant red!
Taking Back Control of your Health, order your Foundation Package Today
Ferreira, Mandy. “15 health benefits of pomegranate juice.” Medical News Today. MediLexicon, Intl., 12 Jul. 2017. Web.
12 Jan. 2018. https://www.medicalnewstoday.com/articles/318385.php
Edition 20 -Vol1 2017
What are Lectins and are they bad for me?
What are “lectins” and why should you pay attention to them? Lectins are a protein that can bind to cell membranes. Lectins offer a way for molecules especially sugars, to stick together without getting the immune system involved, which can influence cell-cell interaction.
“In 1988 a hospital launched a “healthy eating day” in its staff canteen at lunchtime. One dish contained red kidney beans, and 31 portions were served. At 3 pm one of the customers, a surgical registrar, vomited in theater. Over the next four hours, 10 more customers suffered profuse vomiting, some with diarrhea. All had recovered by next day. No pathogens were isolated from the food, but the beans contained an abnormally high concentration of the lectin phytohaemagglutinin.”
Lectins are abundant in raw legumes (beans, peas, alfalfa, peanut, and lentils) grains, and most commonly found in the seed part which becomes the leaves when planted. Lectins are additionally found in dairy products and some vegetables. While lectin content in food is relatively constant, genetic modification has created level fluctuations in many legumes such as soy, alfalfa, wheat, corn, and rice.
A National Institutes of Health report published in the British Medical Journal April 1999 provides valuable information on the validity of reducing lectins in your diet. “Lectins are carbohydrate binding proteins present in most plants, especially seeds and tubers like cereals, potatoes, and beans. Until recently their main use was as histology and blood transfusion reagents, but in the past two decades we have realized that many lectins are (a) toxic, inflammatory, or both; (b) resistant to cooking and digestive enzymes, and (c) present in much of our food. It is thus no surprise that they sometimes cause “food poisoning.” However, the really disturbing finding came with the discovery in 1989 that some food lectins get past the gut wall and deposit themselves in distant organs.”
In plants, lectins are a defense against microorganisms, pests, and insects. The evolution of lectin formation in plants serves as a way for seeds to remain intact as they passed through animals’ digestive systems. Lectins are resistant to human digestion also especially in today’s world of compromised digestive microbiome, and they enter the blood unchanged. Any food component that passes through the digestive lining unaltered into the blood stream compromises our whole health. Current research has irrefutably linked the “Leaky Gut.” process with brain health.
With winter well upon us the levels of seasonal affective disorder (SAD), reduced immunity, and chronic inflammation are on the increase. This is the time of year we are most likely to feel our worst both mentally and physically and tempted by comfort food. A review published in Nutrients March 2013 describes lectins as “anti-nutrients” and a leading contributor to many health challenges.…. “Inflammation is the response of the innate immune system triggered by noxious stimuli, microbial pathogens, and injury. When a trigger remains, or when immune cells are continuously activated, an inflammatory response may become self-sustainable and chronic. Chronic inflammation has been associated with many medical and psychiatric disorders, including cardiovascular disease, metabolic syndrome, cancer, autoimmune diseases, schizophrenia, and depression.”
I encourage you to take control of your health in 2017 through change – if what you have been eating is making you less then your best – grab the bull by the horns and take it down and out of your life.
To Your Good Health in 2017
3. Gilbert RJ. Healthy eating day. Communicable Disease Report. 1988;33:3–4.
6. Nutrients 2013, 5, 771-787; doi:10.3390/nu5030771
Oh so easy Buckwheat Pancakes
This recipe comes from a longtime friend and mentor – Norm Michaels.
1 cup Bobs Red Mill Buckwheat flour
2 tsp baking powder
1 organic egg
1 ¼ cups raw milk, or milk substitute
Mix dry ingredients together
Lightly beat egg and milk together then add to dry ingredients, stir till mixed well.
Cook pancakes on a cast iron griddle or skillet – oil griddle with lard, bacon grease, olive oil or organic butter.
Serve with fruit compote or maple syrup.
If you have never made pancakes before I suggest you read the cooking step by step directions from a standard recipe before beginning.
Effective October 4, 2016, all INNATE Response™ direct sales business will be fulfilled by Emerson Ecologic.
This means we are not able to provide these supplements to you through the Natural Partners virtual dispensary. Please note Innate Response is still Tammera’s Primary Product Line of Choice. Clinically this product line has outperformed, across the board, as a generalized support, for 85% of our clients.
Our amazing web team will be looking into setting up an Emerson Dispensary for your convenience.
Look for an update in your next Newsletter, or call the office 541-430-1078 to place your order with Tammera in person.
Up Coming Events
National Association Of Nutrition Professionals (NANP) 2017 Conference
May 4-7, 2017 Portland Waterfront Marriott Hotel
Tammera will be presenting on May 5
by Tammera J. Karr, PhD
The familiar dyed Easter egg, which annually rolls along lawns and frustrates little children armed with colored wicker baskets, is a carryover from the pagan holiday which preceded the Christian holy day. Easter has a close association with food. The word comes from the Anglo-Saxon goddess of light and spring, Eostre, and special dishes were prepared in her honor so that the year would be endowed with fertility.
The egg figures into both Christian and Jewish springtime holidays. Egg-shaped confections are unique to Easter, and – until just over a century ago – found primarily in France.
People in central European have a long tradition of elaborately decorated eggs. Polish, Slavic, Russian and Ukrainian create intricate designs on the fragile eggs. Yugoslavian eggs bear the initials “XV” for “Christ is Risen,” a traditional Easter greeting. The Russians, during the reign of the tsars, celebrated Easter much more elaborately than Christmas, with Easter bread and special foods and decorated eggs given as gifts.
In Baltic Russia, the Easter cake kulich, made from a yeast dough of enormous proportions and lavishly decorated with crystallized citrus peel is a traditional food served during Easter. In traditional Baltic households, it is placed on a table decorated with painted eggs and the children of the family gather to share the eggs and bread.
The Pennsylvania Dutch imported the Easter Hare, who delivered colored eggs to good children. By the early nineteenth century; entire Pennsylvania Dutch villages would turn out with gaily decorated Easter eggs to play games, including egg-eating contests.
In Europe, there are traditions, not limited to Christian denominations, of eating the season’s new lamb, just coming onto the market. The roast lamb served on Easter Sunday began with the first Passover of the Jewish people.
Here are more healthy spring foods for you to enjoy.
Artichokes are a good source of protein, vitamin C, folate, potassium, and magnesium, and are a rich source of fiber. They also contain a compound called cynarin, extracts of which have been found to protect and regenerate the liver and regulate cholesterol levels.
Asparagus, a 100-gram portion of asparagus, contains three-quarters of the folate and a quarter of the vitamin C required each day. It is also a useful source of beta-carotene, vitamin E and potassium.
Broccoli is an excellent source of beta-carotene and vitamin C, and contains calcium, potassium, and folate – vital nutrients for immune health and strong bones. Broccoli is also rich in indole-3-carbinol (I3C). In preliminary research, I3C has been reported to affect oestrogen metabolism that protects against breast and other female cancers.
Cabbage is high in vitamin C and anti-cancer compounds; dithiolthiones, glucosinolates, indoles, isothiocyanates, coumarins and phenols, which work by enhancing the body’s ability to detoxify chemicals and by increasing antioxidant activity. Raw cabbage juice is documented for peptic ulcers. This is associated with a substance called S-methylmethionine, which promotes healing and relieves pain.
Leeks are surprisingly nutritious, providing a good source of many nutrients, including vitamins C and B6, folate, manganese, and iron.
Peas being legumes, are higher in calories than most vegetables due to high carbohydrate content, they also contain protein and fiber are an excellent source of folate and vitamins A and C.
Radishes can be red, black or white. They are an excellent source of vitamin C and are noted to have a positive effect on the symptoms of colds and coughs.
Watercresses is a “superfood”, brimming beta-carotene, vitamins B and C, calcium, and iron. Watercress is an excellent source of phytochemicals and is the richest source of phenethyl isothiocyanate, which provides the unique peppery flavor. In a number of studies, watercress has been shown to have potent anti-cancer properties.
Spring is a great time to try early greens available through the farmers markets, as well as a traditional spring lamb.
To your good health and Happy Spring.