Don’t Be a Drag, Be a Queen – Sarah Moreau, Dietetics Student

Gay Pride celebration on campus

On June 7, the Life University Diversity Committee hosted a Gay Pride Celebration on campus.  This celebration had a DJ, free ice cream, and two pride flags approximately the size of a standard piece of paper.  There were t-shirts from gay pride parades from the area that have happened in past years.  As I ate the free ice cream, (the best flavor,) with my very close friend who happens to be gay, we pondered what we saw.  The event we were attending was neither gay, nor proud, nor a celebration.  We discussed.

I have heard that a group called “Queers and Allies” tried to become a Life University club at one time, but was unsuccessful for reasons to which I am not privy.  Had such a club been in existence during the planning of this event, I would hope the diversity committee would have used their input.  However, since this club was not in commission at the time, the diversity committee had to seek help from an outside Lesbian, Gay, Bisexual and Transgender (LGBT) group.  While this was an excellent idea, they made contact too late for much assistance.  Large advocacy groups such as the local group need a lot of advanced warning to help plan such events.

The DJ of the event did not play any of the standard gay-tunes.  There was no Bette, no Barbra, no Cher,  Madonna,  Britney, and no Gaga!  There was no traditional playing of “It’s Raining Men,” and there were no typical lesbian songs.  Ultimately, the music wasn’t terrible, but did not make the event seem like much of a celebration.

As volunteers and members of the Diversity Committee passed out tickets for free ice cream, many students were baffled.  Some were rather hesitant to participate in the celebration, as if eating ice cream would magically transform them into Richard Simmons.  As someone who has eaten that ice cream, I can assure all of my readers that no unique transformations happened to me, with the possible exception of my thighs widening.

Publicity for the event consisted of fliers and email notifications.  While this is the typical form of communication on campus, dreadfully few students actually read their emails.  While the irresponsibility of students who do not check their emails is not the fault of the Diversity Committee, it is sad that many of the LGBT students at Life were not aware of the event.

Ultimately, the celebration could have been better.  However, the effort was made, and that alone speaks volumes.

LGBT students are on our campus, there is no denying that fact.  There are probably many who wish to come out about their sexuality but do not feel comfortable due to how very opinionated our student body can be.  I propose that the Diversity Committee take the opportunity of “National Coming Out Day” to develop a well-planned celebration.

As a student body, we need to nurture each other and not tear each other down.  While we may only mean to help, we tend to hurt each other with our words daily.  Sometimes, the nicest thing we can say is nothing.

This October 11, I would love to see a true celebration of Gay Pride.  Not because of any moral questions, but because our fellow students need to know they can be honest with themselves and with us.  Life University has always been a safe place for everyone, and we need to ensure that everyone feels safe here, including our LGBT classmates, faculty, and staff.

Healthy Pizza – James Beuerlein, DC Student

the recipe book

Pizza is the bane of many who have tried to make the switch to healthy eating, but it does not have to be. In fact, my wife and I make scrumptious pizza weekly and we are able to do it guilt-free in about 30 minutes. How is this possible? Let’s jump into the recipe:

The Crust:

Buy Bob’s Red Mill Gluten-Free Pizza Crust at Harry’s or Publix and follow the instructions on the package exactly. It will require 2 eggs, 2 tbsp olive oil, and one package of pizza crust mix. Bake once for 10 minutes before topping. I recommend oiling the pan with grapeseed oil, which will not go rancid when cooked.

The Toppings:

Here is where you get to be creative, I’ll list some of our go-to toppings, but pick what you like, pile it on, and make it fantastic!

Spinach

Mushrooms

Olives (black, green or both)

Onion

Red Pepper

Minced Garlic

Tomatoes

Sun-dried tomatoes

Avocado

Black Beans

Fresh Basil

Cheese – This is the ringer. The trick is to use Mozzarella Almond Cheese! This can also be found at Harry’s and Publix. Absolutely dairy-free! For those who are more adventurous in the area of cheese, we often throw in some goat cheese or feta.

Sauce – Look for an organic, natural pizza sauce in your local grocery. The key ingredients to watch out for are wheat flour and sugar of any kind. Beyond that, go with whichever brand you like best for taste.

Following the instructions on the package, you will bake the crust alone, then top the pizza, then bake again for about 10 minutes – all at 425 F.

The nutrient content of this pizza will vary widely depending upon the toppings you choose. The list I’ve included here has a great variety of antioxidants (red pepper, onion, garlic, tomatoes, basil), vitamins and minerals (spinach, basil, tomatoes), healthy fats (olives, avocado, almonds), fiber and protein (black beans, almonds and pizza crust). This much is certain: this is one indulgence you will not feel guilty about!

Recipe makes two pizzas.

Organic Eggs – Carley Edwards, DC Student

Are they really superior and how do yours rate?

Eggs can be a nutritious part of your diet, full of high-quality protein, iron, vitamins and minerals. They also contain carotenoids, which help reduce macular degeneration, the leading cause of blindness in adults.  They also contain choline, which helps improve memory. However, not all eggs are created equal.

The Cornucopia Institute supports local, organic foods by using research to educate farmers and consumers. Their website contains a rating system for most egg brands from one to five, five being the highest quality. Egg companies receiving a rating of five come from small farms with lots of pasture for chickens to roam and most eggs are sold locally. Vital Farms is an example of a company with a rating of five and can be found at Harry’s for $5.99 a dozen. Organic Valley has a rating of three because their chickens have outdoor space and are able to roam. Organic Valley are available at Whole Foods for $4.99 a dozen. The Country Hen, also available at Whole Foods, only made a rating of two because of their lack of openness about how their chickens are cared for and how their eggs are produced.

Eggs that received a rating of one are produced under large industrial operations and chickens don’t receive outdoor access. Every producer listed in this category refused to participate in the research done at The Cornucopia Institute, disturbing consumers and only validating their unethical procedures. The brands falling in this category include Eggland’s Best, Land O’Lakes, Egg Innovations, Horizon Organic, 365 Organic (Whole Foods Brand), Great Value (Wal-Mart Brand) and Trader Joe’s Brand.

It is estimated that 90-99% of store-bought eggs come from hens that have living space the size of a sheet of paper. This results in filthy conditions increasing the stress levels of the hens. Chickens are meant to peck in the ground and cages eliminate this natural behavior. This causes them to become violent and peck each other to death, so the industry decided to ‘debeak’ them. Their toes and claws are also cut off so they don’t get tangled in the wire cages. In Great Britain a process called ‘forced molting’ has been banned for almost three decades, but is still allowed in the US. Forced molting is when hens are starved for up to two weeks and denied water for up to three days, causing the hens feathers to fall out and they begin new laying cycles. This increases the amount of eggs produced. This cruel and unnatural process weakens the hen’s immune systems, which makes them more susceptible to salmonella bacteria that can be passed onto humans.

What does free-range mean anyway? As long as hens have an open door to the outside, regardless of whether they ever see the outside, defines free-range. How about cage-free? Just because the chickens may not be in a cage, does not mean they aren’t cramped in a barn with thousands, sometimes millions, of other chickens with no sunlight and no place to roam.

Are organic pasture-raised eggs really healthier and more nutritious? Mother Earth News tested eggs from pasture raised hens to find that the eggs contained two times more omega-3’s, three times more vitamin E, seven times more beta-carotene, 2/3 more vitamin A, 1/4 less saturated fat and 1/3 less cholesterol.

Conventional eggs come from hens fed genetically modified grains and soy and synthetic vitamins. Although hormones are not given to poultry, they are pumped full of antibiotics.

Many egg companies wash their eggs in mineral oil, a derivative of petroleum. They may also be washed in lye or chlorine. Eggshells have a semi-permeable membrane so chemicals are able to seep through. This procedure is done to prepare eggs for long distance transportation or storage and is another reason buying local is better.

So what is a consumer to do? Organic is important because the hens weren’t given antibiotics or fed genetically modified products. However, not all organic brands are created equal. Consumers may be paying $3.99 for 365 Organic Whole Foods brand, when they could go to Wal-Mart and pay half the price for about the same quality. Organic, pasture-raised is best, because it ensures the hens have open space to forage and are not fed grains. Try and buy from a local farmer to cut out long-distance transportation. Visit www.eatwild.com to find a farm in Georgia that offers eggs from pasture-raised hens. If you have a yard you can always raise your own chickens.

Visit www.cornucopia.org to rate your favorite brand of eggs.

Local Three Kitchen & Bar – Carley Edwards, DC Student

southern authentic flavor

Local three is named for its owners, three local guys coming together to create southern cuisine. Chef Todd Mussman and Business man Ryan Turner also own Muss and Turner’s Deli in Vinings. The two paired up with Chef Chris Hall, who has worked at The Sundial Restaurant and Canoe, to create Local Three Kitchen & Bar.

Local Three is focused on using local ingredients and the menu is seasonal. The lunch menu includes soups, salads, sandwiches and some small main courses. Sandwiches range from $10-15. Lunch main courses range from $11-14. Local Three is famous for their pork; the “East Bound & Down” is a roasted pork sandwich with peach BBQ sauce and pickled jalapeno slaw. “The Vinnie Barberino” is made with spicy Italian sausage, peppers, onions, and beer mustard. Local Three’s take on the Big Mac, “The McDowell” is made with two Angus beef patties, special sauce, lettuce and cheese. Mussman is from Boston and Turner is from Maine, so Joe’s Maine Lobsta’ Roll was inspired from their New England hometowns. If chicken is more your speed, try the grilled chicken sandwich with cheddar, horseradish slaw, and charred tomato BBQ sauce.

Truffled Parmesan popcorn, duck fat fried okra, pimento cheese with flatbread, and oyster shooters are a few appetizers offered during dinner. There are about a half dozen pork dishes offered since that is Local Three’s specialty like Spicy Andouille and summer sausage. For $16 try the cheese tasting with a variety of cheeses from Georgia, New Hampshire and California. Main courses range from $10-26 and include hanger steak, duck meatloaf, spicy shrimp spaghetti, Georgia mountain trout, venison, and salmon.

The drink menu is the size of a typical lab manual at Life University and offers more than fourty bourbons, a hundred beers and more than a hundred different wines.

A southern brunch is also available with grits, French toast, buttermilk biscuits, and of course, sausage and bacon.

Desserts range from $5-6 and include an eclectic selection of things like milk and cookies, warm apple pie and a daily selection of ice cream. Keep in mind the menu changes seasonally, including the dessert menu, so not all of these options may be available.

Local Three is located at 3290 Northside Parkway in Atlanta. Parking is available in the garage and is free after validation of a parking ticket. Take any elevator to the lobby then Local Three is located at the end of the hallway behind the large black door. Dress is business casual and outdoor seating is available. For more information visit www.localthree.com or call 404-968-2700.

Personal Care Precautions – James Beuerlein, Chief Layout Editor

a healthy kick in the pants

It may come as a shock to you that many of the personal care products we use to get clean are actually filled with toxins ruining our health. Just look at the back of nearly any shampoo, deodorant, toothpaste, or cosmetic bottle – do you know what ANY of that stuff is?

While doing a comprehensive analysis of the thousands of possible ingredients in these products is well beyond my scope of knowledge, there are a few particularly nasty critters I want to draw your attention to.

PARABENS

Parabens is a preservative agent found in nearly 90% of personal care products and cosmetics. It has been found to cause skin reactions including rashes, eczema, and dermatitis. It is also found in many anti-aging lotions, though some studies have shown that it actually speeds up aging when exposed to UV light. Parabens can also mimic estrogen in the body, causing negative side-effects on sexual organs and perhaps contributing to breast cancer. Many labels of natural products will now proudly claim “Parabens-free.” This is one ingredient you do not want in or on your body at all.

PROPYLENE GLYCOL and POLYETHYLENE GLYCOL

These organic alcohols are found in many products and are used to stabilize fragrance formulas. However, these exact same compounds are also used in industrial cleaners, anti-freeze, oven-cleaner, and hydraulic fluid – partly, because of their ability to break down cellular tissue. When reacting with your skin, these ingredients are potentially cancer-causing and have been shown to be related to kidney problems, dermatitis, liver problems and weakened immunity.

SODIUM LAURYL SULFATE and SODIUM LAURETH SULFATE

These ingredients are foaming agents found in many soaps, shampoos, toothpastes, and many industrial cleaners like car wash soap. They are particularly dangerous because of their ability to denature proteins, which can have disastrous effects on cells. SLS has been linked to eye malformation in children and has been shown to produce eye damage, depression, and labored breathing in some animal studies. These compounds can also mimic estrogen, causing sexual organ side-effects such as infertility and possibly contributing to cancer. When deposited in the brain, heart, and liver tissue, these compounds become a source of the known carcinogen, nitrosamine.

FRAGRANCE

Anything listed as a “fragrance” on a personal care product is exceptionally murky to judge. This is because the FDA does not require companies to publish the ingredients that make up their fragrances. There’s no telling what sort of chemicals are included in them. It is better to go with products that tell where their fragrances come from (i.e. plants).

The next time you go to replenish your stores of hygienic delights, watch out for these ingredients and opt for something more natural. A good rule of thumb is “the fewer ingredients, the better.” A few brands out there that do a particularly good job are Jason’s, Tom’s, and Nature’s Gate – to name just a few. I personally recommend starting fresh. Go through your products and junk the ones that have these ingredients. Making this change in your lifestyle will drastically reduce your daily toxic load.

A Heroic Effort – Katherine McCarty, DC Student

arpa fights for abandoned animals

Earlier this year I began volunteering for Atlanta Pet Rescue and Adoption (APRA), an amazing organization that adamantly finds homes for stray cats and dogs. It is a small shelter with a large heart. Each time I walk into its friendly doors, I am greeted with all the animals crowding around the gate that separates us. I have always been a pet lover, and I know there are many like me out there. During my hours of volunteering I have bathed and walked the animals, helped clean pens, laundered the cozy blankets and fostered many dogs.  I am overwhelmed with the beauty of the endeavor. These helpless and abandoned animals have sought sanctuary at this shelter and with the hard work of many and the selfless dreams of others, these animals will have an easier life in the future.

I spoke with Judy Price, who began the shelter in late 2000. “The goal and philosophy of Atlanta Pet Rescue & Adoption is to treat the animals and potential adopters with respect and compassion. We prepare each animal for adoption as if it were our own pet.”

Located on the corner of Howell Mill and Fourteenth Street, this shelter prepares each animal individually for their next home. “Dogs have been trained or introduced to training in basic obedience and house training, and are clean, presentable and sent home wearing a collar and leash.”

While animals bunched together can lead to aggression and fighting, APRA is determined to make their experience here less stressful. They enforce quiet times for the animals to play and eat in peace. The shelter, though, is a bit small to give this accommodation to all the animals. “We really need more space so we can provide more quiet places for people and our pets,” Judy stated, when asked how she sees the shelter progressing. “We hope to incorporate a low-cost spay/neuter clinic into our new larger facility so we will have an in-house veterinarian to serve our pets.”  One of the most important aspects the shelter survives off of are the donations and volunteers. “If you have the time or money to help, please, please do. You will be rewarded many times over.”

Do we honestly understand the sad situation at hand? There is an overpopulation issue that leads to thousands of pets being euthanized every month in metro Atlanta. Why? Due to the inability of people to house their pets for various reasons, ranging from the economy to divorce. “Shelter animals represent those who first had owners who were not committed to the responsibilities of pet ownership or who did not consider the appropriateness of the pet to their living circumstances,” says Judy.

Not only do no-kill rescue shelters such as APRA comfort animals who have been abused, abandoned, and even about to be euthanized, it creates an amazing opportunity for people to extend a helping and reap the rewards of doing so. Please visit www.atlantapetrescue.org to view the wonderful animals who need homes, and to gain all the information needed to become a volunteer or to donate. They have saved thirteen thousand, nine hundred and forty pets since the shelter began. Let us all join in on the cause.

Liquid Rootz – Kelly Milano, DC Student

Band Review

If you’ve ever been at Joels Tavern and been lucky enough to hear Liquid Rootz, you know what a great band this is! The band was formed in the summer of 2009 and has grown into a unique combination of contemporary music with an island twist. Another thing that separates this band from other bands on campus is that it represents virtually every program of study that Life University has to offer. The original members, Tui Osborne (Exercise Science), Benny Mateialona (Business) and Colton Cariaga (Business) have added Arthur Driver (Business) and Marc Chianese (graduating from the DC program this quarter.)  While the group has created 12 original songs and is in the process of recording their first album, they also do a lot of cover music at their shows.  Tui states, “Most of our inspiration comes from just being together a lot, hanging out in my man cave garage, having a few brews while listening to great artists on the radio and just enjoying each other’s company.”  Lead Vocalist, Tui, believes that, “we stand out because of what each person brings to the table music-wise in terms of cultural backgrounds; I grew up around reggae, Arthur and Ben grew up around rap/hip-hop and Marc and Colton listened to more contemporary stuff and rock, so we try to have a touch of each genre in our songs.” Each member brings their own unique flare to the group, and when meshed together, the sound is Liquid Rootz! Make sure to check them out at any of their local venues – Joel’s Tavern, Red Sky Tappas, Party Chic, The Vineyard Winemarket and V2 Room and be sure to find them on Facebook at Liquid-Rootz.

Ask the Coach – Dawn Kreusser, Life Coaching Club

Question:

“I’m most of the way through my undergraduate program and have accumulated $40,000 of student loan debts. I graduate in two quarters and I’m freaking out about how I’ll start repaying it.”

Coach’s answer

First of all, congratulations on being so close to completing college! Life coaching is about getting beneath the surface of your worries. You mentioned that you are “freaking out” which is a pretty strong statement; try exploring that statement even further. What is the root of your “freak out?” This will help you pin point where to go next. For instance, does your anxiety come from uncertainty about finding a job when you graduate? Or does your anxiety come from a lack of knowledge on loan repayment options? Or are you the type of person whose anxiety is relieved by a specific, detailed plan? Perhaps even the most detailed plan won’t alleviate your anxiety because what you really need is to confront your apprehension about leaving the school that’s been your home for years. Or maybe “freaking out” is your way of motivating yourself toward action and is actually very helpful to you. The answers to these questions will help you to deepen your understanding of yourself and your situation.

If you feel you need more information or knowledge to alleviate your anxiety, where will you start? You could brainstorm options, including researching websites such as www.brokegradstudent.com, talk with financial aid counselors, and ask friends or family members who have been through the same situation about what they did and how they handled it. Really push yourself to come up with as many options as possible, even crazy ones.

You could create a spreadsheet of exactly how much you need to pay each month and how long it will take you to pay it. You could make two copies of the spreadsheet. Keep one and burn the other to show those loans that you’re the boss! Brainstorm until you can’t think of anything else, then think of two more ideas. Write them all down and pick the ones you think will work for you. How will you feel once you have accomplished those ideas?

Once you have picked an action to accomplish, when will you do it by? Be specific: “I will research three loan advice websites by May 1^st.” The more specific you are, the more likely you are to accomplish the task and reduce your anxiety. Find a friend and ask him/her to keep you accountable. Most of all, enjoy the learning process. Good luck!

Barefoot Running – James Beuerlein, Chief Layout Editor

Trading Pains

I’ve started training for my first triathlon, the Peachtree International Triathlon on May 14^th, so I figured it was about time I wrote about exercise. In reality, long distance cardio is not the ideal type of workout for me, but it’s what I’m currently engaged in since I am training. For general health purposes, I recommend burst or interval training like a brand new program called Max T3, which I will write about soon. It’s pretty fun training for three sports at once, though they are VERY different. Thus far in my triathlon training, I can tell you this about the difference in the three sports:

Swimming and Cycling make you tired, but running make you HURT!

Running is my weakest link, though I’d say I’ve come a long way from where I started. Only once in my life prior to this year have I run over three miles. That was in 5th grade… I hated distance running all through school, though I was never fast enough to be a sprinter, so I turned to shot put. All of that changed for me this year, however, and it actually started before embarking on a triathlon-training regimen.

So, where did this new enjoyment of running come from? The answer: taking my shoes off. That’s right, Barefoot Running! Now, I haven’t toughened up my feet enough to run totally barefoot, nor do I plan to, but I do run in the next best thing: Vibram Five Fingers. If you’ve not yet tried these out you might be asking questions like: Wouldn’t that hurt more? What about arch support? How can you run without cushion and not get injured?

The secret is all about structure. The human body is not designed to run, or walk for that matter, striking the heel first. Think about it – when you land on your heel first, all the weight, impact, and force of your stride goes straight into bone. First your heel, then your ankle, up your leg and to your knee – it’s a solid highway of bone for the force to crush through and cause undue wear and tear, not to mention pain. This is why we started putting cushioned heels in shoes in the first place, to absorb some of the blow. Long term, running this way will lead to pain, bad joints, and early degeneration – plus, it’s less efficient.

The body is designed to step on the forefoot or ball of the foot. When your weight lands here, the impact is absorbed by the structures in your body specifically engineered to do so – tendons and muscles. Picture it, when you step on the ball of your foot without striking your heel, all the force is absorbed by the tendons and muscles in your foot, calf and thigh. Not only is the force dissipated, but you’re now in the perfect position to rebound and spring into your next stride.

Wait, aren’t you just trading joint pain for muscle pain? Well, yes, but the difference is this: muscles can be conditioned to withstand greater amounts of stress fairly quickly. Joints and bones… not so much. If you do some searching on the Interweb of people who run in Vibrams, they’ll tell you: It will destroy your calves until you build up the muscles. This is where I am. Having talked to a few people who have gone through it, this build-up period purportedly lasts about a month, then it’s smooth sailing.

Man, do I get sore! However, I have not had one ounce of ankle, knee, hip, or back pain during or after running. Not only that, but I’m improving at an incredible rate: I shaved nearly 45 sec off of my 3-mile time the day I wrote this article. WOOHOO! That’s one trade I’ll make any day.

Beat The Heat – Carley Edwards, DC Student

Activities for everyone to enjoy in the atlanta area

Spring has arrived in Atlanta and with the warm weather comes lots of pollen. Luckily, it also brings an endless amount of things to do.

Atlanta has never had a shortage of good music and this summer is no different. On May 21 Paul Simon will be at the Chastain Park Amphitheatre. Also at Chastain, The Steve Miller Band on June 24. The Sick Puppies will be at the Masquerade on May 25. Phish is doing a two-night show at The Verizon Wireless Amphitheatre June 14 and 15. At the same venue, Further Festival featuring Phil Lesh and Bob Weir will be happening July 31. Country music enthusiasts can see Kenny Chesney at Aarons Amphitheatre at Lakewood on May 20 and Miranda Lambert on June 4 at the Verizon Wireless Amphitheatre.

Those in town for Memorial Day weekend can attend The Atlanta Jazz Festival May 28-30 at Piedmont Park. There will be a late night Jazz Jam at the Loews Hotel on Saturday at 10 pm for $20 and a Chastain Concert on May 30 starting at 7 pm.

Comedy fans can see Bill Maher at the Cobb Energy Performing Arts Center on May 26. For more comedy shows in the Atlanta area visit www.punchline.com and www.vortexcomedy.com.

It’s not hard to find high quality food in Atlanta and now students can get good food cheap. Downtown Atlanta Restaurant Week runs from May 28 to June 5. Several fine dining restaurants will take place in this event. Simply show up for a three-course dinner ranging from $25 or $35 a person, excluding tax and tip. Some participating restaurants include Meehans, Social, Rays in the City, Legal Seafoods, Atlanta Grill, and Spoon. For a complete list visit www.atlantadowntown.com

The Atlanta Food and Wine Festival will be held May 19-22. Go online to choose your package and get the chance to see talent like Todd English and Warren Brown. Tasting tents and street carts start at $75 and weekend passes are available, but are more expensive.

Marietta Square Farmers Market runs from April 2 –November 19 every Saturday from 9-12. There are about 60 vendors to choose from selling bread, honey, pies, jam, vegetables, fruit, soaps, plants and even organic dog biscuits.

The Virginia Highlands Summerfest will take place on June 4 and 5 and admission is free. Enjoy great food and great art on Virginia Avenue. There will be a 5k race Saturday morning and a Kidsfest. There will be an acoustic street party on Virginia-Highland Island Friday June 3 from 8 to 11 pm and Saturday June 4 from 9 to 11 pm.

Baseball fans can see the Braves play the Mets June 14-16, and the Rangers June 17-19. They also play the Cubs and the Giants in August.

The Atlanta Botanical Gardens are open until June 30 and there are a wide variety of activities for couples, kids, and just about anyone to enjoy. Tai Chi in the Garden is every Saturday until June 18 and again July 9 to Sept 10 from 9:30 am to 10:30 am. Relax with Yoga in the Garden Tuesdays May 24 to June 28 from 6 to 7 pm. A list of more classes can be found on their website including Practical Beekeeping, Kitchen Herb Gardens, and The Basics of Jam Making. If you are visiting with the kids go see the kids garden, or take a date to the gardens at night and enjoy the skyline and a stroll through the rose garden. Cost is $18.95 for an individual adult ticket and kids aged 3 to 12 are $12.95 Children under three are free. Visit www.atlantabotanicalgarden.com for a list of what is in bloom for May and June.

So get up, dust off that pollen and get out and enjoy everything Atlanta has to offer. Have fun plans not mentioned in this article? Write about it and send it to submissions.vs@gmail.com

Workout Recovery Drink – James Beuerlein, DC Student

The Recipe Book

If you work out a lot, or even just want to maximize the effects when you do work out, one essential step is giving your body the proper nutrients to recover, rebuild, and refuel after your workout. There are lots of expensive recovery drinks and powders out there designed to do this very thing. However, many of them contain unhealthy chemicals. You want to refuel with the best! Below is my own creation that is so tasty it could be on the dessert menu. Every time I drink it, I think to myself: “Can it really be this good AND this healthy?” After the recipe, I’ll discuss the ingredients and their purposes.

8 oz Coconut Milk
2 RAW eggs (you could also substitute a whey protein powder, but see not below)
½ tsp cinnamon
1 scoop berry greens powder (pick your favorite brand)
½ banana
2 tbsp almond butter
8 oz water (or until desired consistency)

Throw everything into a blender and blend at highest speed until smooth. I typically do not add ice, but you could do a little ice and little less water if you prefer it to be more like a milkshake.

The Fuel:

The banana and coconut are awesome sources of electrolytes, especially potassium, that you will have expended during the workout. They are also good sources of fiber, and the coconut is a terrific source of good saturated fat. The eggs and almonds are loaded with the protein you’ll need to rebuild your muscles as well as good fats. Lastly, the cinnamon contains extremely potent antioxidants and the water will help you rehydrate. What else could you ask for? And it’s friggin’ delicious!

NOTE! Two words of caution at this point:
1. If you’re going to use raw eggs, you MUST be sure that you’re getting them from a good source. They need to be organic and cage-free at the least. Even then, I recommend getting them from a local farmer who can actually tell you what his practices are, this goes for ALL uses of eggs.
2. Whey protein is undoubtedly one of the best sources of supplemental protein to use when trying to build muscle or simply to eat healthy on the run. However, most whey powders contain ingredients or low-quality protein that you do not want. Be sure that you’re getting a good, quality brand. What they have on the shelves at the supermarket is probably not going to cut it.

Be sure to replenish your body properly to get the best results from your workouts, and I hope you find this as easy and scrumptious as I do!

Unraveling Omega-3′s – James Beuerlein, DC Student

The Supplement Scoop

Many people have heard some buzz about “Omega-3 Fats” in the media for the past few years, and you’ve probably seen the bottles of countless brands lining the shelves at your drugstore or supermarket. So what’s the big deal? And what’s the difference between all the supplements out there? I’m glad you asked. I’ll address the science behind omega-3, explain the pickle we Americans are in concerning it, then talk about health benefits and sources of omega-3.

Technically speaking, an omega-3 fatty acid is an unsaturated fatty acid that has its final carbon-carbon double bond in the n-3 position (third from the end). Some of the most common omega-3’s used in the body are ALA (α-linolenic acid) EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). All omega-3’s are essential – meaning your boy cannot make them de novo out of spare parts. Additionally, your body has only a limited ability to convert “short-chain” omega-3’s (like ALA) into the extremely beneficial “long-chain” fatty acids (EPA and DHA). Omega-3 and omega-6 fatty acids are both used to produce eicosanoids (like prostaglandins, etc.) which are partly responsible for pain sensation and inflammation to aid in healing. The difference between the two is that omega-6 is converted into eicosanoids much more rapidly, and therefore can promote chronic inflammation if not properly balanced with omega-3’s, which are “less inflammatory.” Okay, that’s enough Biochem…

Why are they so important? Many of the chronic diseases afflicting our modern society are inflammatory in nature, notably heart disease. Therefore, since omega-3 and omega-6 fatty acids are essential, ingesting them in the proper ratios is absolutely crucial to good health and avoiding chronic inflammatory disease. The proper ratio in humans of omega-6 to omega-3 ranges from 1:1 to 1:4, depending upon which study you look at, though most agree that you need more omega-3.

The dilemma: our modern civilization has perverted our “natural” food supply and the resulting effects on our health are devastating. The typical western diet has an omega-6:omega-3 ratio of anywhere between 10:1 to 30:1 – that’s an absurd imbalance on the side of omega-6! No wonder we have so many inflammatory diseases wreaking havoc in our society. And the only “adjustment” I know of that will enable the body to correct the ratio of essential fatty acids is an “adjustment” to our diet.

The benefits of supplementing with omega-3 fatty acids have been studied extensively, resulting in the following conclusions: Omega-3 supplementation is extremely effective in preventing, reducing, and reversing cardio-vascular disease, along with other inflammatory diseases such as arthritis. Omega-3 fatty acids have also been shown to be an effective means for preventing and even treating cancer, especially breast, colon, and prostate cancers. They are also paramount to the proper development of both the neurological and immune systems in children, and protecting these systems in adults. While these findings are impressive, please understand that I’m not advocating the use of omega-3 fatty acids as a supplemental, silver-bullet treatment for disease, but rather as a necessary dietary lifestyle change to maintain good health.

So where do we get these amazing fatty acids? This is where our processed food and factory farming industries have done us a grave disservice. On the one hand, most of the oils used in processed food are outrageously high in omega-6 – e.g. Soybean oil 7:1, corn oil 46:1, canola oil is 2:1 The following oils contain no omega-3’s: sunflower oil, cottonseed oil, peanut oil.. On the other hand, parts of our diet that normally would be good sources of omega-3’s have been altered by factory farming: grass-fed beef is 1:4, grain-fed beef is 36:1. Generally, grass-eating animals have much higher ratios of omega-3. This is one more reason it is crucial to buy grass-fed beef, rather than grain-fed.

Remembering that EPA and DHA are really what we’re after, a few great sources, other than grass-fed meat, for omega-3 fatty acids are fish oils (salmon, cod liver,) flax seed oil (ALA only,) krill oil, and oils from algae. Having these sources available as a part of our diets is not always convenient, which is why I recommend supplementation. I do strongly urge, however, to find a good quality supplement. The drugstore or supermarket brand of omega-3 capsules are often rancid and of poor quality. Here are a few brands that I trust: Carlson’s, Nordic Naturals, Garden of Life, Mercola, and Maximized Living’s “Perfect Omega.”

Toxic Soap On Campus – Carley Edwards, DC Student

Do you know what’s lurking in the soap dispensers?

Everyone knows that washing your hands is the best way to prevent the spread of germs, but what if you’re washing your hands with toxic chemicals? The soap dispensers on Life’s campus are filled with several cancer-causing, allergy producing chemicals. Just open up the dispenser and see for yourself. The bright pink container labeled KimCare contains ingredients such as Propylene Glycol, Sodium Laureth Sulfate, Disodium EDTA, PEG-7, Fragrance, and Red 33.

Propylene Glycol (PG) is found in antifreeze, airplane de-icers, paints, enamels, engine coolants, and more. It is also found in food, medicine and cosmetics. The Material Safety Datasheet cites that PG has been related to skin, liver and kidney damage. According to The Environmental Working Groups website, Skin Deep, PG correlates with cancer, allergies, reproductive toxicity and neurotoxicity. Some claim that PG is safe in small doses, but how many chemicals do we come into contact with daily? Skin Deep declares that women use an average of 12 personal care products daily containing 168 different ingredients and men use an average of six products with 85 different ingredients.

Sodium Laureth Sulfate (SLS) is an inexpensive foaming agent found in several personal care products. SLS causes skin and eye irritation in human studies. This irritant increases with concentration. Even worse, SLS is contaminated with 1,4-dioxane. The US Environmental Protection Agency (EPA) classifies 1,4-dioxane as a carcinogen and irritant. This chemical is classified in the state of California to cause cancer. Even the FDA has urged this chemical be removed from products, yet it remains due to the fact that there is no actual law banning the chemical. Canada and the European Union have taken initiative and had this chemical banned or restricted for use. The EPA has 1,4-dioxane listed as a hazardous air pollutant under the Clean Air Act. Skin Deep lists 1,4-dioxane as a known carcinogen related to organ toxicity. It is also an immunotoxin, reproductive toxin, allergen and occupational hazard. SLS is listed as the second ingredient on the soap being dispensed in all of the bathrooms on campus. SLS is not the only ingredient in the soap that is contaminated with 1,4-dioxane. PEG -7 is as well. PEG’s are not safe for injured or damaged skin. Do you ever wash your skin with cuts on your hands?

Disodium EDTA is a neurotoxin linked to cancer and organ system toxicity. It is cytotoxic and genotoxic. EDTA is considered a persistent organic pollutant (POP) that has been used as a pesticide, has a detrimental impact on human health and the environment, and has the ability to accumulate in human tissue. POP’s have been linked to breast cancer, neurobehavioral disorders and even diabetes and death. Those who are obese tested with high levels of POP’s. EDTA may be listed under several other names including acetic acid and most things beginning with ‘disodium.’

Red 33 is a synthetic dye made from petroleum or coal-tar sources. Red 33 has also been tested positive for mutation. The FDA prohibits the use of Red 33 around the eyes. Do you wash your face in the sinks at school? How about while at the gym?

Fragrance seems like an innocent ingredient but it is really just a mask disguising an ugly chemical: phthalates. The health effects of phthalate are endless and are found in plastics, adhesives, glues, personal care products, children’s toys, paints, and pharmaceutical drugs. Children are even more vulnerable to phthalates than adults. Studies have been done linking children with allergies to those with large amounts of phthalates in the home. There may even be a link between phthalates and autism. Phthalates lead to precocious puberty in females and are endocrine disruptors that can cause birth defects. When fed to rodents, phthalates caused liver and testicular damage. The Journal of Pediatrics found that low birth weight babies are related to exposure to phthalates. Some research has even been done on the correlation between phthalates and ADHD. Former President George Bush signed The Consumer Product Safety Improvement Act restricting the use of phthalates above a certain level in children’s toys.

The same soap that is being used all over campus is also being used at Bright Life, the daycare center on campus. In addition to the soap dispensers, there are hand soap dispensers from Wal-Mart containing yellow 5. Yellow 5 is banned in Norway, and was banned in Austria, and Germany. The UK called for a voluntary phase out of the chemical a few years ago due to its link with hyperactivity in children. Since 1985 The American Academy of Pediatrics stated that the side effects of Yellow 5 include allergies, tumors, and asthma.

Something else to be aware of is that Propylene glycol, SLS, PEG-7, and EDTA are all skin penetrators, meaning that they actually help other chemicals penetrate deeper into the skin.

I posted a comment on Life’s Facebook page asking about whether a particular ingredient was used in the soaps on campus and this was the response I received: “Hi Carley, although the soap on campus contains some questionable ingredients, triclosan is not one of them. Our soap provider appears to offer a Green Seal certified product that we will explore using.” Obviously the ingredients used in the soap dispensers on campus are not ‘questionable.’ They are toxic and carcinogenic and lead to long-term health problems. If there are safer alternatives available, why isn’t Life using them? It may be more costly, but what is the price on our health and that of the environment? When will change be integrated to make Life a greener campus? Until then, I will continue to bring my own soap into the bathroom.

L’Thai – Carley Edwards, DC Student

The Only Organic Thai Food in Atlanta

Eating healthy in the Atlanta area isn’t hard to do, but when you’re a full-time student and parent, working two jobs, it’s hard to find the time to get out of Marietta. That’s why I was so excited to hear about an organic Thai restaurant close to school. After all, the daily lunch trip to Harry’s can get monotonous.

L’Thai prides itself on being the first organic Thai restaurant outside of Thailand.L’Thai’s mission is to be “Committed to health, vitality, and wellness of body, mind, and spirit for all people and of the planet.” This claim alone should be enough to entice any health nut wanting to experience something new. And beyond that, the Ministry of Commerce of the Royal Thai Government awarded L’Thai with the Thai Select Award for being one of the best Thai restaurants in the world.

When visiting places with a menu longer than a Harry Potter novel, you can expect the food to be about as healthy and delicious as a Whopper, but not at L’Thai. The menu is extensive, but includes dishes made with grass-fed beef and organic brown rice. In fact, 95% of the produce used is certified USDA Organic. L’Thai takes pride in the fact that no MSG is used in their dishes and the chicken is antibiotic free. There is even organic pork on the menu.

I consume a diet of mostly organic food, but I do enjoy an adult beverage on occasion, and if I can find affordable organic wine, even better. There are several organic beers and organic, sulfite-free wine on the menu and even organic vodka. Of course, the usual domestic beers, like Budweiser and Coors, are offered, but if that’s what you’re looking for, I suggest you take a trip up the road to Applebees.

The dessert menu has unique options, like fried organic bananas in rice paper with homemade ice cream, and tropical jackfruit served with organic sweet black rice and coconut cream. I opted for the mango and coconut ice cream. The coconut was to die for.

You’d think after a plate of beef, rice, and ice cream, you’d spend the rest of the evening on the couch unable to move, but this was not the case. The food was satisfying, without the side effects of typical Asian cuisine loaded with chemicals.

L’Thai is also open for lunch, and with spring arriving soon, their outdoor seating makes this the ideal meeting spot. There is an east location in Tucker, Georgia, and a west location in the West Village in Smyrna. The scene at L’Thai is upscale and modern, but the dress is business casual, so it’s the perfect place for a night out with friends or an intimate date. And if you’re looking to spend the night in, but want something appetizing, L’Thai even offers take-out.

For more information visit www.lethai.org.

Healthy Fried Chicken – James Beuerlein, DC Student

The Recipe Book

Healthy fried chicken? Sounds like an oxymoron, right? Well, it doesn’t have to be. The things that make most fried chicken absolutely atrocious for your health include: the chicken itself, when it is factory farmed, full of antibiotics, hormones, and disease; the oil it’s fried in, which is usually hydrogenated canola oil, soybean oil, or something else heated way beyond its threshold; and the breading, made from  highly processed white flour that turns to sugar instantly inside your body. The good news is, you can do something about all three!

Here’s a recipe for HEALTHY FRIED CHICKEN, where the focus is on QUALITY:

• 2 ct. organic, free-range boneless chicken breasts cut into nuggets, strips, or whole
• ½ cup coconut flour
• 2-4 tbsp coconut oil
• Spices:
• 1 tbsp curry powder
• 1 tsp basil
• ½ tsp paprika
• Or make your own mix!
• Salt, ground pepper, cinnamon, lime juice (to taste)

Preparation: Melt the coconut oil in pan on medium heat (4-5 out of 10). Mix the dry coconut flour and spices (not the lime juice) in a bowl until uniformly mixed. Thaw, rinse, and cut the chicken breasts into desired form. Roll the chicken in spices until generously covered. Fry the chicken in a frying pan, flipping every few minutes, until cooked through and through. Note: You may need to add a bit more oil at some point while cooking, especially if not all of the chicken fits in the first batch. Just before removing from the pan, sprinkle lime juice over the chicken and stir. Serve with lots of veggies like steamed broccoli or asparagus.

If you want to spice it up, slice a fresh jalapeno pepper and throw it in the pan with the chicken pieces, letting it cook with them. Also, try experimenting with your own mix of spices. Just throw in whatever you like – it’s hard to go wrong here.

Here’s our “nutrition facts” for the meal. Free-range, organic chicken will be free of antibiotics, hormones, and other harmful additives. It’s a great source of healthy protein. The coconut oil is a healthy saturated fat that won’t go rancid when cooked at medium temperatures. The coconut flour is a great, gluten-free breading. The spices contain all sorts of antioxidants, anti-inflammatories, and trace minerals, depending on what you use.

This is a great, simple meal to keep stocked at home, especially when you’re prone to craving Chik-fil-A!

Greens Powder – James Beuerlein, DC Student

The Supplement Scoop

Anyone who has eaten lunch with me, or even anywhere near me, on campus has probably noticed that part of my daily routine is to drink a mysterious, dark green liquid affectionately referred to by some as “swamp water.” In reality, what I’m drinking is a “greens powder.” It’s a green food supplement designed to augment my diet with boost of nutrients that may otherwise be lacking. Now, I eat pretty healthily, as you may gather, but let’s put this in perspective:

To quote from one manufacturer’s website, “Nearly every major health organization recommends eating five to nine servings of fruits and vegetables per day to maintain health. Yet, according to the U.S. Department of Agriculture, less than nine percent of American adults consume the recommended number of servings.” To our further disadvantage, much of the produce we do consume has drastically reduced nutrient content, due to the depleted soils we farm and the chemicals we add to give produce a longer shelf-life. By the time we eat it, we get much less benefit than we would have 50 or 100 years ago.

A greens powder gives you those missing nutrients in the form of whole foods -vegetables, fruits, and proteins, which have been dehydrated, cold-pressed, or freeze-dried. They are made into a powder and also contain added enzymes, probiotics, vitamins, and minerals. This powder is to be mixed with water and taken once a day. It’s also great to add to a smoothie for a meal or as a post-workout recovery drink, especially if you’re not fond of the taste.

In fact, here’s my recovery drink recipe: Two whole raw eggs, a serving of greens powder, 5-6 oz of coconut milk, 8 oz water, cinnamon to taste, and just a tiny sprinkle of cayenne pepper (sounds like an anti-hangover drink, right?) If I’m feeling feisty, I might throw in some almond butter, as well. Bam! You’re now turbo-charged with protein, healthy fats, antioxidants, and TONS of nutrients. Everything your body needs to refuel and rebuild.

There are several great brands of greens powders out there, including Garden of Life, New Chapter, and Barlean’s. Some key things to look for: You want it to be based on WHOLE FOODS, raw or minimally processed. Also, you want it to be free of any chemical additives, fillers, and/or sweeteners. Lastly, since there are typically so many different foods in the ingredients, if you have allergies, please read the label carefully to make sure that it contains nothing that will cause a reaction. Taste will vary from brand to brand, and many companies make a “Berry Greens” version of the powder with added fruit for taste and additional antioxidants. A few “lite green” drinks you may have seen before include “Green Machine” by Naked, and “Green Superfood” by Odwalla. These two are very tasty, although they do contain a higher sugar content than the powders mentioned above. Usually, added supplements will vary from brand to brand, and each  person can select brands based on his/her own known deficiencies. However, I recommend a greens powder for EVERYONE. The state of food in America simply doesn’t supply us with everything we need. Try one out today!

Lunch Time! – Kim Snider, DC Student

A New twist on salad

Living Lettuce Salad topped with sliced tomato, orange peppers, carrots, parmesan and portabella mushroom sautéed with garlic, pepper and Tamari soy sauce.
I was never a vegetable fan until I did a 21 day cleanse through Standard Process which opened my eyes to numerous possibilities and combinations of veggies, including the awesomeness of portabella mushrooms! Not only are they a rich source of potassium but they can be baked as the main dish, star on sandwiches or claim their fame as a yummy addition to a salad such as this one!

The lettuce used for this salad is called Living Lettuce. You can find it at Harry’s, Earth Fare or even Costco in “bulk” (2 instead of 1). If you haven’t tried Living Lettuce, get your grocery list and add it in red ink ASAP! This lettuce is remarkably fresh and the closest to the farm as you will get in your supermarket. Living Lettuce is hydroponically grown and packaged with roots still intact allowing the strength of the earth to provide continued support and nutrients for up to 18 days!

1 Portabella Mushroom

1 Tomato

½ Orange Pepper

1 Carrot

Living Lettuce

Chopped Garlic, cracked Pepper, ½ cup Vegetable broth and Tamari Soy Sauce (Seasoned to taste)

Freshly grated parmesan cheese

Let’s start with the Portabella mushroom. Cut mushroom into medium size slices. Place mushroom in shallow pan with thin layer of rolling chicken broth (medium heat). Add your other seasonings directly onto the mushroom. Cover and let simmer for 5-10 minutes.

While mushroom is brewing into deliciousness wash and slice veggies your favorite way for a salad then prepare the bed of salad for your mushroom to lie in. Once portabella is in place, sprinkle with freshly grated parmesan cheese and enjoy!

Check out my Food Foto Diary on Facebook to share your creations!

Squatter’s Rites – James Beuerlein, Senior Staff Writer

Or what i learned about myself in the bathroom

What I’m about to share may seem shocking or down-right abominable to readers in the United States, but is perfectly normal for 2/3 of the global population and EVERY human that has lived before 1850. Simply stated, we’ve been going to the bathroom the wrong way. I’m afraid I won’t be able to avoid certain indulgences in this article: The way your parents potty-trained you is a bunch of crap (pardon the pun). Humans are anatomically designed to defecate in the deep, squatting position – NOT in the chair position. In fact, there are some pretty serious consequences for ignoring this more natural position.

I have been thinking this over for a couple of years now, but I only recently decided to take action. I built my very own squatting platform to go over my toilet. The decision to build my own came after the rather frustrating discovery that no company in America sells a squat toilet or ‘squatty-potty.’ I did, however, manage to find one company (www.naturesplatform.com) that sells squatting platforms for existing toilets, and to that company I owe a great deal of my information on this subject.

Now for some anatomy.  Why is squatting better? Glad you asked. As it turns out, there are several reasons:

First, the puborectalis muscle, which enables us to maintain continence, is relaxed when we are in the squatting position, allowing the rectum to straighten, but it chokes the rectum when in a seated position, which is, after all, its job.  This causes us to strain and exert excessive pressure when defecating, which can cause many problems. Besides preventing undo strain, defecating with a relaxed puborectalis makes bowel movements faster, more efficient and more complete. This helps to prevent fecal stagnation, which is a prime factor in colon cancer, appendicitis and inflammatory bowel disease.

Secondly, the squatting position allows for the complete closing of the ileocecal valve, between the colon and small intestine. When seated, this valve does not seal and can leak fecal matter, contaminating the small intestines.

The final major benefit of squatting is that it tends to provide relief from straining when defecating. Apart from the unpleasantness, straining during bowel movements is one of the primary causes of hemorrhoids, hernias, diverticulosis, pelvic organ prolapse, and bathroom heart attacks. (Yes, there is such a thing.) The strain accompanying sitting on the toilet can be deadly for those with already weakened cardio-vascular systems, causing them to be even more susceptible to acute coronary events. This is why patients admitted to hospitals for heart disease are given stool-softeners.

In addition to the disorders mentioned above, proponents of squatting (squatters?)  claim the posture can be effective in the prevention and/or treatment of many other disorders, and have studies to back them up. Check www.naturesplatform.com and http://www.toilet-related-ailments.com/index.html.

After building a squatting platform and using it for a month, I’ve found it thus far to be quite enjoyable, and (whether by placebo-effect or not) I feel it does make a difference. It was stated earlier, that two thirds of humanity is already using “squatting” as their main mode of defecation. To quote Jonathan Isbit, founder of Nature’s Platform, “In those cultures, appendicitis, diverticulosis, hemorrhoids, colitis, prostate disorders, and colon cancer are virtually unknown.”

My challenge to you: First, research it for yourself, then get off your butt and squat!

Where to Meditate in Atlanta – Carley Edwards, DC Student

Unwind, de-stress, and get away from it all

Most students are stressed out on a regular basis with tests, clinic, part-time jobs and family responsibilities. A breakdown is certain every quarter around weeks six and ten and break never seem to be long enough for full recovery. Practicing meditation has been shown to reduce stress and boost immunity. Studies have shown meditation can eliminate headaches, relieve hypertension, asthma, GI and skin disorders and reduce premenstrual syndrome symptoms. A study done at Harvard Medical School used an MRI to visualize parts of the brain involved in memory and attention. After only 20 minutes of meditation, those areas of the brain became more active.

The Shambhala Meditation Center of Atlanta, located in Decatur, offers free meditation instruction. Shambhala is a Tibetan form of Buddhism. The center includes Shambhala training, yoga, and programs for family and children. The center offers meditation instruction every Sunday from 10 to 11:30 am followed by open discussion for 45 minutes, which is free of charge. There is also meditation instruction from 7 to 8 pm on Tuesday nights with open conversation until 9:30 pm also free of charge. One Saturday per month there is a three-hour class on how to meditate. The cost is $50 and includes a book. The next class will be held February 12. Childcare at the Shambhala Center is in the works and should be offered soon. For more information visit www.atlanta.shambhala.org

The Kadampa Meditation Center Georgia (KMC) in Sandy Springs offers lunchtime meditation every Tuesday, Wednesday, and Thursday at 12 pm. Tuesday is for advanced meditation and Wednesday and Thursday is for beginners.  Each class is $5. Kadampa is also a Tibetan form of Buddhism particularly famous for their practice in Dharma. A new class at KMC is called Prayers for World Peace, held every Sunday at 10 am.  Free meditation classes are offered every first Saturday of the month. A one-day class with American Kadampa Buddhist teacher Melanie Boyd will be held on Saturday February 12 from 11am to 4 pm. This class will contain a discussion on the benefits of cherishing others and how to solve life’s problems and increasing happiness. Its main focus will be the power of love. For more information visit www.meditationforeveryone.org.

Monday evenings at 7 pm, free Sahaja meditation is offered at the Mountain View Library in Marietta. Sahaja began only a few decades ago but is practiced in 90 different countries. It is based on self-realization and helps a person to become more moral and balanced.

Most yoga centers in the Atlanta area offer meditation classes and can easily be found online. No one has to be Buddhist or advanced in meditation to attend any of these centers. Anyone is welcome no matter which religion they follow, if any at all.

Please let Vital Source know where you mediate by commenting here or visiting our Facebook page.

Probiotics – James Beuerlein, DC Student

This issue’s supplement scoop

There are a lot of supplements and food products marketed to the health-conscious – touting their benefits because they contain probiotics, prebiotics, or synbiotics. So what are they? What do they do? What are they good for? Where can I find them?

According to the World Health Organization, PRObiotics are “Live microorganisms which when administered in adequate amounts confer a health benefit on the host.” Most commonly these organisms are bacteria, though certain yeasts and bacilli are also utilized. In the diet, probiotics are often found in fermented foods to which live, active cultures have been added. Otherwise, they can be taken in supplement form.

Though the names can be confusing, PREbiotics actually refer to “non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system.” In other words, prebiotics are food that we can’t digest but GI-inhabiting flora can. On the other hand, SYNbiotics are nutritional supplements combining probiotics and prebiotics.

What do probiotics do? As a vital part of our symbiotic existence, humans play host to billions upon billions of microorganisms at different points along our digestive tract. Many are mutually beneficial, helping us digest things that our own enzymes cannot. Others can be pathogenic or produce harmful toxins. We maintain a delicate balance between the “good bacteria” and “bad bacteria.” When that balance is upset, probiotics may be used to help restore balance and assist digestion. Though they do not consist of the same bacterial strains already in our normal gut flora, they can reduce the effects of the harmful microorganisms through competitive inhibition and contributing to elevated immune function. This can be especially helpful after “good bacteria” have been wiped out by an administration of ANTIbiotics.

So, what are they good for? In addition to the benefits listed above, probiotics have been shown to aid digestion as well as contribute to the following functions: managing lactose intolerance, preventing colon cancer, lowering cholesterol, lowering blood pressure, improving immune function, preventing bacterial infections, reducing inflammation, improving mineral absorption, managing urogenital health, alleviating Helicobacter pylori infections (which can cause peptic ulcers,) Antibiotic-Associated Diarrhea (AAD) Irritable Bowel Syndrome (IBS) and colitis.

Sounds great, where can I get them? Probiotics can be found in supplement form from high-quality companies like PB8, Garden of Life, and Mercola, or they can be ingested through diet (though on a much less-potent dosage) from foods like goat’s milk yogurt, kefir, Bragg’s apple cider vinegar, and kombucha tea. Many probiotic supplements list their dosages in terms of “billions of microorganism” with pills containing anywhere from 2 to 20 billion. Consult your doctor before taking probiotics. Probiotics could have potentially negative effects on people who are severely immunocompromised.

Café Intermezzo – Carley Edwards, DC Student

A European experience for Atlanta residents

Café Intermezzo is as intoxicating as its name. Perhaps it’s because they’re famous for their coffee. After all, coffee itself is dark and seductive and has been a luxurious commodity for centuries. So it’s no wonder a place called Café Intermezzo would be any less invigorating. Don’t be thrown by its antiquated almost ominous appearance. With gelato imported from Italy and organic cinnamon from Sumatra, exotic is an understatement. Café Intermezzo attracts a variety of characters, including the nocturnal party-goers, and couples tucked away in a dark corner trying to converse separated from the chaos.

Café Intermezzo has the largest, espresso/cappuccino maker in the world. The idea for Café Intermezzo was to recreate the coffeehouses of Europe – a place for people to rendezvous, read, and sit around contemplating life. The beverage list is a small novel containing chapters of coffee, tea, hot chocolate, wine, champagne, whiskey, single malt scotches, cognacs, brandy and much more. There are even two types of absinthes offered including the original French Absinthe, Pernod Absinthe Superieure.

Café Intermezzo may sound sophisticated but one doesn’t have to be a connoisseur to enjoy the menu. Lunch at Café Intermezzo includes an assortment of crepes, Panini’s, soups and salads. The dinner menu includes fish, chicken, pasta, Italian gnocchi, shrimp piccata, lasagna and several other dishes. Breakfast is served all day with enticing dishes like crab cakes Benedict, salmon crepes, and French toast with bananas and walnuts.

Many visit Café Intermezzo for their pastries, pies, cheesecakes, tarts and cakes. There are so many in fact that a tour is given to describe them all.

The original Café Intermezzo opened in 1979 in Dunwoody. The second location on Peachtree Street opened in 1987. There is now a location at Hartsfield -Jackson on concourse B. Hours for each location vary, however, Café Intermezzo is open every day of the year, including holidays. For more information visit www.cafeintermezzo.com. Let Vital Source know about your experience at Café Intermezzo by commenting or visiting our Facebook page.

 

Ask The Coach #2 – Life Coaching Club

Ask The Coach is a new, regular column in the Vital Source. In each edition, Life’s top intern life coaches provide guidance and support in response to students’ questions about pressing life issues. You are welcome to submit your question to faculty member Dr. Cherry Collier at: cherry.collier@life.edu, who will maintain your confidentiality by keeping your identity anonymous.

What would you like help with? What are you juggling in your life that you need a fresh perspective on? Get writing!

Q: “I am a full time student and very focused on my classes…to the point where my spouse is telling me we do not spend any time together anymore. How can I remain focused on my classes but also show my spouse how much I care about our relationship? I need help balancing the two”.

A: Wow, that sounds stressful!  Let me first recognize the courage you had to have in order to take on pursuing your education while also being in a committed relationship.  I see that your commitment to school is very important right now, but since you also don’t want that to take away from your relationship with your spouse, I think you and I should work collaboratively to come up with a plan that helps you feel balanced.
I would like you to participate in an exercise called the “Future Self.”  To start this exercise, find a comfortable position in a place where you won’t be interrupted for at least ten minutes.  While focusing on the in-and-out of your breath, let yourself relax further and further.  Next, I want you to imagine yourself after you have graduated.  Imagine what your appearance looks like, the look on your face and notice how you feel.  Then, let your current self approach your future self and start a conversation.  Share with your future self everything about how you currently feel, including your concerns and what you desire to happen.  After you have fully expressed yourself, pay close attention to the sage advice your future self will give you.  Let your future self tell you how you made it to graduation and what you did in order to get there feeling balanced.  Since you and your future self are the same person, you can trust this advice.  Make sure to find a way to remember what your future self tells you so you can go to that advice whenever you need it on your educational journey.
I hope this exercise helped lead you closer to your goal of feeling balanced.  However, if you find yourself needing more, please come visit The Coaching Club on Tuesdays at 5:30pm in CUS room 206 to speak to a coach in person.

 

Be A Raw-Foodie – James Beuerlein, Senior Staff Writer

I’m sure we all have friends or acquaintances who are either vegetarian, pescetarian, or even vegan, but taking it one more step to the extreme are the Raw Foodies. These health-nuts live on a diet of mostly, or sometimes exclusively, raw foods. In most cases this also includes vegetarianism or veganism, but some raw foodies actually eat raw meat, fish, or eggs. Primary food groups for raw cuisine include vegetables, beans, nuts, and fruits. They do this because of the added nutritional benefits of uncooked food, and some have startling results.

Recently, I was delighted to read an article about Bernando LaPallo, a 109-year-old African American who has lived on a diet of almost exclusively raw plant-based foods since he was 4 years old. That’s 105 years! What’s more: he’s still in amazing health! He wrote a book called Age Less, Live More. I highly recommend you check out the article and attached videos to see his powerful story: http://articles.mercola.com/sites/articles/archive/2010/12/10/are-you-using-this-powerful-antiaging-secret.aspx

The reasons for following this raw food regimen are manifold. Firstly, if food is never heated many of the beneficial proteins and “live” enzymes (not denatured) are left intact, providing more useful fuel than cooked food. Secondly, any food cooked in water will inevitably lose some of its water-soluble vitamin and mineral content (boiling vegetables.) Additionally, heating some foods, especially in microwave ovens, can even create carcinogenic compounds which are consumed by the patron.

An indirect benefit to eating raw food is that it is inherently a commitment to eating high-quality food! Raw foodies are aware of the hygienic benefits of cooking – namely, destroying or killing harmful microorganisms – and therefore must be all the more diligent to ensure their food is fresh, clean, and free from pesticides or other contaminants. Not only do they consume added nutrients by not cooking their food, but they also get the best nutrient-rich, toxin-free foods to begin with.

One thing I really admire about Raw Foodies is that they’re so stinking creative when it comes to preparing their dishes. You would be amazed how many of your traditional favorites can be made raw.  For instance, the Chocolate Banana Nut Recipe in this issue is ALL RAW. As was the Raw Pumpkin Pie a few issues back. A personal favorite of mine is Raw Spaghetti. The noodles are simply made from spiralized zucchini, and the sauce is a raw sun-dried tomato and garlic sauce. Divine! I’ve also made a raw alfredo sauce to use instead of the tomato sauce.

There are a few restaurants nearby offering raw menu items. First and closest to campus is the Cafe at Life Grocery on Roswell Road. They have AMAZING sandwiches, which you can order served on raw onion bread. Don’t forget the raw smoothie! Another restaurant in Atlanta is R. Thomas. A terrific place open 24hrs. They’ve got lots of raw options on the menu, including a Raw Apple Pie for dessert.

So, what is the application here? Is it realistic to go all-raw cold-turkey? Probably not. What I recommend is to experiment with some raw recipes and find foods you really love. Check out these restaurants, buy a raw cookbook, or search online. Personally, I strive to eat about 50% raw. It doesn’t always happen, but I try…

Another great resource for all things raw is David Wolfe. You may have seen him in the documentary “Food Matters.” He’s got a great newsletter and even offers a certification course in Raw Nutrition. Buy his raw Sacred Chocolate. Trust me. One of the best decisions you’ll ever make. www.davidwolfe.com

Now stop killing your food, because it’s killing you! Eat raw!

Chocolate Banana Nut Smoothie – James Beuerlein, DC Studnet

From the Vital Source Recipe Book

By now you may have noticed my tendency towards sweets. It’s true, I’m a sucker for desserts. Fortunately, there are TONS of recipes out there for healthy treats – this one comes from Dr. Josh Axe’s Real Food Diet Cookbook. It’s fast, easy, filling, nutrient-rich, and fabulous!

1 c. unsweetened coconut or almond milk
1/3c cashew or almond butter
1 banana, peeled
2 tbsp unsweetened dark cocoa powder
2 ice cubes
Stevia to taste (perhaps not necessary)

Blend until smooth. Serve immediately.

Here’s what you’re getting in this naughty little indulgence: Coconut and almond are terrific sources of healthy fats. Almond butter is also a good source of proteins and L-arginine, which promotes the production of testosterone and HGH. Banana of course is rich in minerals like potassium as well as fiber. Cocoa powder is an awesome source of antioxidants. In fact, cocoa is one of the most antioxidant rich foods known. What you’re left with is a delicious, chocolatey shake that is gluten-free, dairy-free, soy-free, and almost sugar-free (banana.) Yum. Enjoy!

Freedom for Family Wellness Summit – Carley Edwards, DC Student

A motivational weekend on vitalism and natural parenting

Last month, the International Chiropractic Pediatric Association put together the Freedom for Family Wellness Summit in Washington, D.C. from October 21-24. Bruce Lipton, Joe Dispenza, Joseph Mercola, Barbara Loe Fisher and many others took the stage to talk about vitalism, natural birthing and natural parenting.

Thursday evening began with Peggy O’Mara, publisher and editor of Mothering Magazine, followed by Dr. Riekeman, who spoke on vitalism. Author Suzanne Arms, midwife and author Ina May Gaskin, Marcy Axness and Dr. Jeanne Ohm all spoke the following day about conception, pregnancy, and birth from a vitalistic perspective. Dr. Ohm elaborated on how mothers can have a safer and easier birth. Elena Tonetti-Vladimirova showed a clip from her film “Birth As We Know It,” which revealed how pleasurable the birth experience can actually be, especially compared with the traumatic view of birth most people have.

After the almost half dozen powerful and inspirational women spoke, a man by the name of Patrick Houser took the stage. Houser is the author of the “Fathers-to-Be Handbook,” and is a parenting and childbirth professional educator. He lectured on the father’s role in birth and parenting. According to Houser, 90% of fathers today are present for the birth of their children. He showed a timeline of the amount of time fathers spend with their children. In 1975, it averaged 15 minutes per day, compared to two hours in 1995, and five hours in 2009!

Best selling author and educator Dr. Joseph Mercola, D.O., has one of the most popular natural health websites in the world. Mercola’s talk covered several aspects of health. He pointed out that nine billion prescriptions were written in 2009 in the United States alone, which is more than two prescriptions per month for every man, woman and child in the country. His main focus was on the dangers of fructose, which is found in several food items, including soda. Mercola stated that fructose is the number one source of calories, the number one cause of obesity, and the leading cause of a fatty liver. The average person in the United States drinks 56 gallons of soda a year and there is more fructose in a can of baby formula than a can of soda. Mercola also focused on the importance of vitamin D. He pointed out that, surprisingly, one possible source for Vitamin D was ‘safe’ (i.e. low electromagnetic radiation) tanning beds. He advised that after moderate sunbathing, showering should be avoided for 48 hours to allow the body to absorb the Vitamin D.  He finished off with a list of the supplements he takes on a daily basis.

Barbara Loe Fisher, president of the National Vaccine Information Center, began her talk with a heart-wrenching video of dozens of infants, children, and teenagers who have died after receiving vaccinations. Fisher stated that 90% of parents now put vaccine safety as one of their top health care concerns/priorities. Current recommendations call for a shocking 69 doses of 16 different vaccinations to be given children from infancy through  the age of 18 years old. Fisher said that doctors, in trying to enforce their “recommendations” are “trading in their white coats for military uniforms.”

John Breeding, Ph.D., author of “The Wildest Colts Make The Best Horses: What To Do When Your Child is Labeled a Problem By Schools,” spoke on the epidemic drugging of our children. Lauren Feder and Lawrence Palevsky, both medical doctors, spoke on holistic family care. Chiropractor Chris Kent also spoke on holistic care.

Bruce Lipton finished off the evening with a three-hour lecture on quantum physics and epigenetics. He compared the conscious and subconscious mind, discussed how people use their subconscious mind the majority of the time, often responding to beliefs (“old tapes”) that have been engrained in them from their upbringing. If people could learn to think with their conscious minds and get rid of those nasty habits they’ve been taught for so long, they could thrive in the ‘honeymoon’ stage of life forever.

A few other speakers included Howard Moody, Joseph Pearce, Michael Mendizza, and Cassandra Vieten. Neil Miller, author of the new Vaccine Safety Manual, informed everyone on how the medical community shapes public opinion and where to go for good information.

The final speaker of the weekend was chiropractor Joe Dispenza, author of “Evolve Your Brain.” Dispenza spoke on quantum physics. He talked about how our thoughts create our destinies and how we shouldn’t allow our environment to control our state of being. Dispenza pointed out that “you can’t go through the future with the emotions of the past.” He lectured on how the stress chemicals in the brain are addictive.  He showed a few videos of examples. One was of a teenage boy who was addicted to video games. The video showed the kind of withdrawal he would go through if his games were taken away from him. Dispenza talked about how children who play video games in which they are repeatedly killing things and blowing things up, will get bored playing with their toys or spending time with family. They become addicted to how the video games make them feel by way of the chemicals that are being released in their own brains.

For more information about the ICPA, visit www.icpa4kids.com.

For more information on the speakers from the summit:
www.icpa4kids.com
www.Fatherstobe.org
www.Birthintobeing.com
www.NVIC.org
www.Mercola.com
www.brucelipton.com
www.drjoedispenza.com

Atlanta Confidential – Anthony DeMaria, DC Student

A food expert’s guide to eating well in Atlanta

How often have you been sitting back and relaxing on nights when you should have been doing some studying, flipping through the channels to see if there is anything good on, and found yourself surfing right into your favorite food show? That happens to me quite often! I have grown quite fond of my regular food programming: Anthony Bourdain, Top Chef, Iron Chef America, Master Chef, and the list goes on. I love all of these shows, but the problem is that you only get to see the food, you don’t get to taste it! I used to really enjoy watching food shows until I discovered that there’s more to the life of a food enthusiasts than the local Olive Garden or Applebee’s.  There exist many really good restaurants in the Atlanta area. There are a handful of Top Chefs who have restaurants within a 15-minute drive of campus. Not to mention all the hidden food places that get my mouth watering while I’m daydreaming in class.  I would really like to help everyone at Life experience a little more of the good life and expose them to some of the amazing opportunities that exist in the Atlanta food scene.

The biggest myth of all is that going out to eat on a regular basis is an expensive endeavor. Let me clue you in on a little secret – its not! (All of you shopping-savvy readers out there know exactly what I am talking about.) There are a plethora of websites out there that have amazing deals on good places to eat! Some examples include groupon.com, halfoffdepot.com, livingsocial.com and scoutmob.com. These are all excellent examples of how to find great food at reasonable prices! If you have never used these websites, you’re missing a fabulous opportunity to experience fun things while in school.

For all of you food fans out there, Tom Colicchio, the executive producer and head judge of the Top Chef series, has a restaurant in Buckhead called Craft and Craftbar. If you want to experience food right around the corner that you would normally only be able to watch on TV, I highly recommend checking it out. I especially recommend checking out their brunch.  Brunches are one of the best-kept secrets of nice restaurants. The menu items become really affordable and you can come away with a good deal and an amazing meal. Some of my personal favorites on Craftbar’s brunch menu include their eggs Benedict with applewood smoked bacon (an amazing blend of salty and savory on your palette), the brioche French toast with bourbon cream (pretty much to die for,and, yes, you can actually taste the bourbon), and the bibb salad on grilled romaine with a touch of peaches and blue cheese. Craftbar also has a great deal on half priced menu items during Happy Hour. Your mouth will thank you (and you can thank me) after you leave Craft.

If a nice brunch doesn’t ring your bell, then I know what just might – PIZZA!  Antico’s Pizza, located on the fringe of the Georgia Tech campus right past IKEA, is quite possibly the best pizza in Atlanta. If you are looking to experience a slice of mind-blowing pizza, look no further. If you think I’m joking, I am not! The first time I tried Antico’s was on a Saturday night. Needless to say, I was back by Wednesday because it was all I could think about! Antico’s has their ingredients shipped fresh from Naples, Italy every week. If you think better ingredients make better pizza, then the buck stops at

Antico’s. I recently took an Italian chiropractor who lives in New Jersey there. For those of you who know Dr. Galgano, every chiropractic story he tells involves pizza. After his experience there, he told me that he believes Antico’s is one of the top five pizza places in the country! Moral of the story: If you want an amazing pizza experience, you just have to go to Antico’s!

I hope you are motivated to check out some of the places I am talking about and learn more about good food in this wonderful city.  If at the end of your time here you haven’t gone to some of the amazing eateries of Atlanta, then you have truly missed out on a once-in-a-lifetime experience!

How to Enjoy the Holidays in Hotlanta – Carley Edwards, DC Student

A to-do guide for singles, couples, and families

For anyone sticking around Atlanta for the holidays, the city has lots of exciting things to do, whether it’s taking a family trip to Stone Mountain or going to Cirque Du Soleil with friends.

Centennial Olympic Park is home to Atlanta’s only outdoor ice skating rink. Admission is only $7 with $2 skate rental for 90 minutes of skate time. The park is open daily, including Christmas Day from 7 am to 11 pm. The rink stays open through January 30th.

Celebrate the last day of finals by going to see The Atlanta Ballet’s Nutty Nutcracker at the Fox Theater. Show starts at 7:30 pm and tickets range from $22-$90.

If the original Nutcracker is more your style it plays every week in December. For specific days and times, visit www.foxtheatre.org.

For country fans, the Fox Theatre is celebrating The Twelve Days of Christmas with Vince Gill and Amy Grant on December 20th. Prices range from $25-$175.

Stone Mountain Christmas is back again with new attractions. In addition to visiting with Santa, music shows and shopping, there is The Polar Express 4D experience, a 20 minute indoor show based on the popular children’s book and movie. New this year is the Snow Angel meet-and-greet and fireworks show. Kids travel the Wonderland Walkway full of lights and music to the Snow Angel and her toy soldier guards. There are several other activities available at Stone Mountain and prices vary. Stone Mountain Christmas is open until January 2nd and kids can visit with Santa until December 23rd.

Historic Marietta Square features Santa on the Square every weekend in December.

The Cobb Energy Performing Arts Centre Holiday Ice Spectacular is showing The Holiday Ice Spectacular from December 16th-24th. The show is full of skating, dancing, music, and comedy. Ticket prices range from $20-69 dollars.

Cirque Du Soleil is playing in Atlanta until December 19th. The show is called OVO and takes the audience through the life of insects, including giant spider webs and costumes that are out of this world. Student prices are available.

Salvador Dali’s work is on display until January 9th at the High Museum of Art Atlanta. A ticket to the museum includes any shows. The student price is $15 and on Thursdays tickets are half priced after 4 pm. Children under five are free. Tickets must be purchased in advance.

Spend New Years Eve with the Atlanta Symphony and enjoy POParrazzi with music from The Godfather and Jersey Boys. Prices range from $30-68. Bring in the New Year’s with The Zac Brown Band, playing at Philips Arena. Perpetual Groove is playing a two night show at the Variety Playhouse on December 30th-31st.

For coupons to various Atlanta events, visit www.halfoffdepot.com, www.groupon.com, and www.livingsocial.com. Let Vital Source know how you plan to spend your holiday break by visiting our Facebook page.

 

Introducing Insidious Interference – Alexandra Gerdel, DC Student

An interview with Life University’s new band

On a chilly November evening, Life students gathered in the courtyard behind Cool Beans Coffee Shop on the square. With warm drinks in their hands and midterms behind them, they settled in to listen to the sometimes sweet, sometimes rough, and sometimes insidious sounds of Life’s new band, Insidious Interference. The band—a group of hard working DC students with a somewhat mysterious and creative side—formed over the last year and has just begun playing local gigs, with Cool Beans being their first full length headlining show.

Jordan Wolff, the lead vocalist and guitarist, is joined by Antonio Rodriguez on bass, Vital Source’s own layout editor Jamie Foster on drums, and Nevin Ramona on bongo. Their talent is both surprising and refreshing. Wolff can more than just carry a tune, Rodriguez has perfected the art of “slappin’ the bass”, and Foster keeps a mean beat for what seems to be hours on end, with an occasional soft accompaniment from Ramona. Vital Source sat down with Wolff to get some details on the band and what we can expect from them in the future.

VS: How did you guys meet and start playing together?

JW: Jamie and I were in organic chemistry together about a year ago and started jamming at Joels. We decided to start writing music and around that time Antonio joined the crew.

VS: Where did “Insidious Interference” come from?

JW: We were in philosophy class with Dr. Koch and he kept using the term “insidious interference.” When we heard it Jamie and I looked up at each other and both had “the look.” We knew right then that that would be our band name.

VS: What made you all decide to start a band?

JW: We enjoy doing it. It gets us in touch with our innate. We’re not adjusting yet, but music gives us the ability to get to that place, to feel a collective conscious between each other and the sound we’re producing. It’s the same feeling and state I hope to have between my patients and I when I start adjusting.

VS: You both write your own music and play covers of other bands. What are some of your musical influences?

JW: We’re heavily influenced by Umphrey’s McGee, Phish, John Mayer, 311, Bob Marley and Sublime. We’ve been writing some of our own stuff too. The best way to describe it is, somewhat insidious.

VS: Anything else you’d like people to know about you?

JW: This is the beginning for Insidious Interference, so be on the look out for our shows! We play the best when friends come to hang out and support us. We hope to see our fellow students there!

Insidious Interference is ready to get the name Life University out around the community and rock coffee shops and other venues all over the area. Be on the lookout for their shows. In the meantime, you can check them out on myspace.com/insidiousinterference or on YouTube.com/insidiousatl.

 

Chronicles of a Dietetic Intern #2 – Pedro Leon, Life Dietetic Intern

Hello, my thirsty readers. My Dietetic Internship is off and running. I have since completed my first rotation and am about to complete my second one. Two down, eight more rotations to go! My first rotation was at St. Joseph’s Hospital and currently I am about to complete my second rotation, here at Life University. One of the reasons why this is such a great internship program is the wide spectrum of exposure to the many different fields that nutrition or dietetics impact.

My Food Service management rotation at St. Joseph’s was a busy and educational experience. I have to admit it was my least anticipated rotation. It’s just not me. My interests are more on the clinical side. Nevertheless, I know that food service, especially a clinical or hospital setting, is very important and plays a large role, not just for patients, but for visiting loved ones and employees, as well. My task was to observe and learn all facets of their food service operation, (production, financial, ordering, menu processing and employee staffing,) and the intricacies of what it takes to manage and produce an average of 900 meals a day for patients, including production food for the hospital cafeteria, food services, the doctors’ office building and a high volume hospital lobby café. The dietetic staff, lead by Shahida Rashid, did a great job answering any questions I had while giving me autonomy to learn and complete my projects. They run a tight and efficient ship.

Out of the many tasks and projects I was assigned to complete, three things stand out:
1)    My daily safety and sanitation report of the food service facilities.
2)    Being given the opportunity to standardize a food sales product sold in the café. I standardized a yogurt parfait recipe, including a complete nutrition analysis, which was implemented and is currently used for their production of that parfait.
3)    An appreciation for the menu processing operation. This entails the juggling of orders taken for all patients for every meal, along with incorporating all the physician’s constantly changing orders.

My current rotation brings me here to the Life campus. The Wellness Center is currently running a great program called Insane Fitness. This year, the dietetic interns are collaborating with the program by providing nutritional assessments and counseling for the all participants in the program who choose to seek it. As part of our participation, we provide weekly nutritional seminars. Seminar topics have consisted of: What I Can Eat to Help Me Focus, What to Eat for Energy and Sports, Sports Drinks vs. Water, Calorie and Protein Needs, What’s the Difference Between Carbohydrates, Fats, and Proteins, and Nutritional Do’s and Don’ts. At the conclusion of each seminar, we provide a brief cooking demonstration tied into the topic discussed that evening. All participants attending the seminar get to taste the food, and receive a copy of the recipe, which includes a nutritional analysis.

In the nutrition assessment sessions, we offer one-on-one personalized nutritional consultation, which lasts anywhere from 30 minutes to an hour. We evaluate the client’s anthropometric measurements, nutrition questionnaire and 24-hour dietary recall. We then answer any questions or attempt to fulfill requests the participants may have, while counseling them on how they can achieve their nutritional goals, all while staying in line with the fitness goals set by their trainers.

I want to thank Charles Smith and the Wellness Center gym staff for being great partners in this process. I am finding it to be a great marriage between the Wellness Center and our Dietetic Internship program.

My next two rotations take me to the lands of Corporate Wellness and Long Term Care. I have always had a fascination in both of those areas, since they are the fields in which I am considering specializing as a professional dietitian.

Until next time…

The Cove – Carley Edwards, DC Student

A documentary exposing the Japan dolphin slaughter

Dolphins are highly social creatures and one of the more intelligent animals in the world. Dolphins understand 90 different commands of sign language and have even been shown to express altruism. However, these magnificent creatures are being slaughtered by the thousands for dolphin shows, swim-with-the-dolphins programs and for their meat.

“The Cove” is a documentary exposing the brutality of the Japanese dolphin slaughters. The film follows Richard O’Barry and a team of filmmakers and activists to Taiji, Japan where the team goes undercover with high-tech cameras in the seemingly peaceful village. The footage show dolphins as they are herded into a secluded cove where they are slaughtered. This atrocious practice continues for six straight months of the year. The numbers are staggering; 23,000 dolphins are killed annually in Japan.

O’Barry has been working for almost four decades against the multibillion dollar dolphin captivity industry. He was on the hit 1960’s TV show Flipper, and witnessed first hand the brutal treatment of dolphins in captivity. Dolphins have been sold to dolphinariums for as high as $154,000 and each dolphin that has been slaughtered brings in around $700. About 26 fishermen take part in the ruthless act that is kept a secret from the Japanese people.

Many people are under the impression that dolphin trainers are ‘saving’ the dolphins from slaughter by bringing them into captivity. However, this couldn’t be farther from the truth. While in the cove, baby dolphins are dragged from their mothers and the babies are always slaughtered. Only the unblemished dolphins that are attractive enough for shows are chosen with all the other dolphins slaughtered in a pool of their own blood. This selection takes hours and during that time many dolphins die of shock or injuries. Some dolphin trainers even assist in the killings. The brutality doesn’t stop there; dolphins that are chosen for the shows are kept in small, chemically treated tanks. In the wild, dolphins swim up to 40 miles per day, but they would have to circle their tanks 3500 times per day to reach that amount. When performing, the dolphins look happy, however they are only performing because they are being deprived of food. One of the most damaging effects of being in captivity is that when in tanks, dolphins are restricted from using their sonar. A dolphin’s sonar can see a human’s heart beating and can tell when a woman is pregnant. Not being able to use their sonar has been compared to a person living in a room full of mirrors for the rest of their lives, their image bouncing back at them with no end in sight. A dolphin can live anywhere between 45-50 years in the wild, but most die within two years in captivity from stress and disease.

Dolphins not sold for shows are slaughtered for their meat. Dolphin meat is sold to the Japanese people with no label of its toxicity. Most dolphin meat is actually mislabeled as whale meat, which sells for a higher price. Dolphin meat is contaminated with mercury, methylmercury, cadmium, DDT and PCB’s. It contains 19.2 ppm of mercury, which is 48 times Japan’s maximum advisory level of 0.4 ppm. Some of the organ meat being sold in Japan was tested and had 5000 times the 0.4 ppm limit of mercury. According to the EPA, any fish that has more than 2 ppm is not fit for human consumption.

In addition to “The Cove”, O’Barry founded the Dolphin Project, and has written “Behind the Dolphin Smile” and “To Free a Dolphin.” He is also the director of Save Japan Dolphins coalition. For more information on the film and O’Barry’s work, visit www.thecovemovie.com and www.SaveJapanDolphins.org. By visiting www.SaveJapanDolphins.org, anyone can help by buying merchandise like t-shirts, and 25-50% of proceeds go to help prevent the slaughter of wild dolphins.

One of the most important things people can do to save the dolphins is to make the pledge NOT to buy tickets to aquariums or swim-with-the-dolphins’ programs.

O’Barry comments on the website about why people would do such a barbaric and callous act: “They’re in this for money. Take it away, and they’ll quit doing this,” and adds, “Dolphins are free-ranging, intelligent, and complex wild animals, and they belong in the oceans, not playing the clown in our human schemes.”