mayjune07web[1]

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Magazine

May/June 2007 • Vol. 2, No. 3 • Issue No. 9

F r e e !

Lo c a l !

Tips for Handling & Enjoying Greens ~ 2More Water & Water Features ~ 2Organic Guide to Plant & Pet Pests ~ 4Paddling Through the Years ~ 8Drooling Horses ~ 10Let’s Talk About Arthritis ~ 13The Rusty Hinge Story ~ 14Healthcare, Democracy, The Healer,and Us ~ 15Thermography Center FindsUnsuspected Polyps ~ 16Keep Your Energy Flowing ~ 18Q&A With Biological Dentist ~ 19Over 35? Bella Spa Diva Skin Care ~ 20Optimal Pre-Natal Nutrition ~ 23Vitamin C & Cancer ~ 24Nutritional Brain Support ~ 26Signs of Poor Health Self-Test ~28Melamine & Food Safety ~ 33Thermography & Breast Cancer ~ 37CLASSIFIEDS! ~ 39

HealthierChoices forCity & CountryLife

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Natural Living Alternatives in North Texas

Health AroundHealth AroundHealth AroundHealth AroundHealth AroundYYYYYour Corour Corour Corour Corour CornernernernernerHealth AroundHealth AroundHealth AroundHealth AroundHealth AroundYYYYYour Corour Corour Corour Corour Cornernernernerner

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Texoma Landscapes & Garden Center • Denison • 903-465-5456

See Jonathan every Thursday on Chan- nel 12 Morning Show between 6 and 7 a.m. Go to www.kxii.com/morningshow and find videos of past programs at Texoma Gardening icon. He is totally organic and known for his innovative water features.

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reens of all kinds are less likely towilt when picked in the morning,especially the tender lettuce leaves,so let’s harvest them first. When the plantsare 5” to 8” tall, gather leaves gently in onehand and cut with scissors, leaving an inchor so to grow back.The best way to wash greens is to float ina basin or bowl of clean water and agitateto loosen soil from leaves. Put them in astrainer and draw more clean water andrepeat. It takes at least 3 rounds and maybemore, if after a rain. Run your hand to thebottom of the basin and, if you don’t feelsand, you’re finished. A final rinse underrunning water and then a round in the saladspinner and you’re ready to bag andrefrigerate. This makes salad-making timea breeze and the greens should last from 7days to 2 weeks, depending on refrigeratortemperature, 36° being ideal for lettuce.The more sturdy greens such as collards,kale and chard are easy to crisp up if theybecome wilted. The smaller leaves can besoaked in water for 10 minutes or so andwashed the same as lettuce. Lettuce tendsto get water logged if soaked and doesn’tcrisp up like the sturdier greens, so don’ttry this with lettuce. Larger leaves can becrisped by cutting about an inch of the stemsand setting in water like a bunch of flowers.They take up the water and become crispagain, making them easier to chop forcooking. They’ll stay fresh for 2 weeks andmaybe longer.Salads can be made with endlesscombinations of your favorites from any rawvegetables to walnuts to boiled eggs, but mypersonal favorite is cooked beets with freshminced ginger topped with the juice of afresh orange and a drizzle of olive oil. Asimple salad can be enjoyed with just lettucetossed with cottage cheese ~ delicious!Braising greens is simple as well. Whilesautéing onions and garlic, stack or bunchthe leaves and roll tightly, then slice thinly(¼” to ½”) with a large knife. Run the knifethrough the opposite direction a coupletimes to make the strips shorter (3” or 4”long). Add the greens to skillet and cook

It’s now the season for fresh greens in North Texas, but when the heat arrives they will be short lived, so let’s enjoy their taste and high nutrition while we can!

Tips for Handling & Enjoying Fresh Greens!

down on medium high heat, stirring now andthen. Olive oil works fine for this dish, ortry toasted sesame oil or even butter if youdare. Add any desired seasonings such asgarlic powder (if you haven’t used fresh),paprika, cayenne pepper, black pepper, freshor dried herbs of your choice, and salt. I liketo add chopped, roasted red bell pepper (youcan buy these whole in the jar), or chop freshred bell pepper and sauté with onion andgarlic. When cooked to desired tenderness,add either pepper vinegar, rice vinegar,lemon juice or even pickle juice and you’vegot a really healthy and delicious dish. Theycan also be boiled or steamed in which caseyou don’t need to cut so finely. Just stack up and cut into about 2” pieces. I like minewell done, but I know the less they arecooked the more nutritious they are, andmany prefer them that way. Do your ownthing, but just do it!

WOLF CREEK FARMS

Find Wolf Creek Farms certified organic produce at Cupboard Natural Foods in Denton, R&C Dairy in Collinsville, and Texoma Wellness Co-op in Whitesboro.

by MelodyMcCullough

Tim & Melody

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here there is water, there is life.It’s one of those absolutes of life.So, having come out of a droughtlast year, and with record rains as of late,why more water?In a garden, the sound and sight of awaterfall is special. We all want to have aspecial space where we can go to be atpeace, to just “chill out,” or to share withthat special someone. And, if we build it,God’s creatures will come.Maintenance and upkeep? I have a 90/10rule for my water gardens and pondlesswaterfalls. “You should be able to enjoyyour water feature 90% of the time with 10%maintenance or labor.”How is that possible? Quite simply byusing Aquascape products out of Botavia,Illinois, I have been able to reproducenature-friendly creations that are easy toenjoy and genuinely easy to maintain. And,by focusing on two types of water features,I have been able to adapt my waterfalls toalmost any environment. I built a waterfallin a bar/dance hall near Willis Bridge twoyears ago.The factors that play into low maintenanceare all based on having a balance withnature. Water needs to be moved with anelectric pump, contained with an EPDMliner in order not to leak, and filtered, as if copying the Everglades with a wetland typefilter. Secondly, the pond should

look

naturaland

be

natural. This is accomplished withbeautiful stone that makes you say, “Wow!”I have a couple of ways to keep watergardening quite simple to enjoy. First of all,aquatic plants keep the water crystal clearbecause the root systems feed off naturalnitrates, waste materials from fish and birds,and particulate matter found in the air. Thebalance of plants filtering your water featureis very important. With our extreme summertemperatures, it is very important to haveenough plants to keep your pond or waterfallin balance. Second, air-blown debris always

How should you go about getting, creating or finding that special water feature? Call Jonathan Castro, an organic specialist who has been building aquatic water features for over 15 years.

More Water

by Jonathan Castro

(continued on pg. 5)

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From theEditor’s Desk

S. A. Cranfill

Published by Schloss Dasfels L.P.P.O. Box 580Tioga, Texas 76271

1-888-642-0249

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Jean Heney

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Published bimonthly and designed forreaders and advertisers in North Texas.

Distributed FREE of charge.Also available ON LINE.Printed in Gainesville by TexomaWeb Offset Printing

HAYC reserves the right to refuse anyadvertising we deem inappropriate for thispublication. HAYC also reserves the rightto edit all materials published herein. Ar-ticle contributions are from advertisersonly. Advertisers will approve all finaldrafts of their own ads, articles, or inter-views prior to publication.HAYC is a medium of communicationbetween you and your area’s natural healthand product providers. HAYC providesuseful information to help you make yourown informed choices. Advertisers andcontributors are responsible for their ownclaims or opinions. HAYC does not en-dorse practitioners or products. Contribu-tors may answer general questions, butnothing in HAYC will constitute personalmedical advice.

Health AroundYour Corner

Magazine

Alert-itis?Interesting Individuals

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ost of us are so busy ~ even overwhelmed ~ with the demands of day-to-day living, that we justdon’t take time to read about urgent issuesand email, write, or call legislators.And it seems that lately, the fire bell hasbeen ringing incessantly ~ enough to give us“alert-itis.” Of course, that’s how “the otherside” wins, with persistent attacks that wearus down.Health freedom is a never-ending issue onmany fronts. Bio-identical hormones and thevery existence of compounding pharmaciesare under ongoing attack. Texas dieticianscontinue to lobby to license nutritional coun-seling only to them and medical doctors,while the FDA wants to classify supplements,etc., as drugs or medical devices, puttingnaturopaths, health food stores, and wellnessclinics at risk. Concerns for food safety mayput raw nuts, and fresh produce in danger of chemical treatment or some type of pasteur-ization or irradiation. Legislation may in-crease the ability to obscure or withhold vi-tal labeling information. Organic standardscontinue to be watered down. Terminologyis tricky. What does “cage free”

really

mean?The mind-boggling National Animal Iden-tification System (NAIS) continues to be athreat, and the Texas Governor’s office isdoing an end run around the Trans TexasCorridors moratorium. The war against dirtycoal plants is not over. Many more impor-tant issues are vying for our time, energy,and money.Thankfully, it seems there are always thosespecial individuals who make great personalsacrifices to lead the fight against one issueor another. We certainly salute them all.HAYC will try to do its small part, keepingthe fire bells ringing to keep you alerted andinformed. We’ve added pertinent health head-lines to our web home page. We’re increasingdynamic content. Check it out atwww.healthayc.com! And here’s to those whofight the good fight in so many arenas.Jean Heney and I met two very interestingindividuals recently. Josh Christian is originallyfrom what we used to call Bombey. He offerscounseling services and is especially dedicatedto helping people “unbottle” anger, fear, andisolation. Years ago, in India, he abandoned thebig city life (17 million people), moved northto 20 acres of family land, and took up organicfarming. He joined with a whole community of organic farmers and connected with a wealthyindividual in Bombey who set up a CSA (com-munity supported agriculture) co-op. He even joined with activists to protest a large dam thatthreatened many poor landowners. The dam wasbuilt, but the people received a much improveddeal. I’m hoping he will share these fascinatingstories with us in the future.We also met a fellow with an uncanny gift formaking horses drool. He’s an equine sports mas-sage therapist who learned to “talk horse” froman old Choctaw racehorse trainer. A thorough-bred and quarter-horse jockey for many years,Tony Houston, LMT, ESMT can now massageriders as well, connecting horse to rider in aunique way. His ability to tell trainers what’sbothering a horse quickly gets the attention of equine professionals.Look for both Tony and Josh among our col-umnists on the new section of our website, alongwith many other new and familiar HAYC prac-titioners and product experts. This special sec-tion is under development, so keep checkingback as we try to build it up as fast as we can.

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