Posted on

clean by alejandro junger


What can we do for body mind spirit this year that will have a permanent positive impact on our lives, and on Planet Earth?

Perhaps we can start with detoxing. Have you heard of the book CLEAN by Dr. Alejandro Junger? It’s an exquisitely-written book having all that’s needed in the way of information, including recipes. Yes, imagine that, recipes, which means we get to eat while reaping all the benefits of detoxing. in addition, the writer keeps us motivated, there’s plenty of support, and, to boot, he inspires us. What more do we need? Nothing, except commitment on our part. Detoxing is a priceless gift we give ourselves, and I’ve not read a book on this subject quite as interesting and exciting as CLEAN. Alejandro Junger, M.D. is a cardiologist who early in his career went from being a specimen of health to being stressed, bloated, tired, having headaches, and being depressed. He had many good reasons for temporarily chucking everything in search of the cause. And that’s exactly what he did, eventually regaining complete health. He tells us his story so that we can benefit, and learn all the reasons for detoxing (liver, kidneys, gall bladder, colon, etc.). CLEAN, I think, is a labor of love.

It’s been over a year since my daughter Sumi forwarded an email to me with information about Dr. Alejandro Junger, saying that Gwyneth Paltrow had talked about him on her blog, www.goop.com Then this past December, I was on a train heading for Penn Station when my daughter-in-law Alicia called clearly excited about a book called CLEAN, which she had borrowed from a Hot Yoga friend.

And so, it seems like the perfect way to begin implementing a permanent positive impact on ourselves, and then Planet Earth, because when we’re in top shape things become clearer, and that’s putting it mildly.

Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself

Posted on

tiny houses


Have you been to the site BlogHer? I just left it, but not before reading the post “From Large to Little: My Tiny House Saga. . . about, yes, tiny houses. I liked what she said, and all the reasons given for opting to live in a tiny house. The woman who wrote the post said she saw a video about tiny houses, and, well, there she is sitting next to hers now; it’s very appealing, isn’t it?.
www.blogher.com

Posted on

onions and garlic

I received the following email from a friend in Malta. Lilian and her friends research and have a knack for gathering unusual information about food. And so, I’m passing this one along to you. I think it makes a lot of sense. After reading it, I see onions in an entirely new way.

Is it all true? What do you think?

* * * * * *

don’t know how true this is but just an FYI…..”MUST READ”
ONIONS ~ MAYONNAISE
PLEASE READ TO THE END: IMPORTANT

In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu. Many of the farmers and their family had contracted it and many died.

The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn’t believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.

Now, I heard this story from my hairdresser in AZ. She said that several years ago many of her employees were coming down with the flu and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work.. Try it and see what happens. We did it last year and we never got the flu.

Now there is a P. S. to this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions:

Thanks for the reminder. I don’t know about the farmers story.. but, I do know that I contacted pneumonia and needless to say I was very ill.. I came across an article that said to cut both ends off an onion put it into an empty jar…placing the jar next to the sick patient at night. It said the onion would be black in the morning from the germs.. sure enough it happened just like that.. the onion was a mess and I began to feel better.

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.

This is the other note.

Lots of times when we have stomach problems we don’t know what to blame. Maybe it’s the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu’s and is the very reason we shouldn’t eat an onion that has been sitting for a time after it has been cut open.

LEFT OVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring Mullins Food Products, Makers of
mayonnaise.. Mullins is huge, and is owned by 11 brothers and sisters in the
Mullins family. My friend, Jeanne, is the CEO.

Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

The guy who gave us our tour is named Ed. He’s one of the brothers Ed is a chemistry expert and is involved in developing most of the sauce formula. He’s even developed sauce formula for McDonald’s.

Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed’s answer will surprise you. Ed said that all commercially- made Mayo is completely safe.

“It doesn’t even have to be refrigerated. No harm in refrigerating it, but it’s not really necessary.” He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the quaint essential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.

Ed says that! when food poisoning is reported, the first thing the officials look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?). Ed says it’s not the mayonnaise (as long as it’s not homemade Mayo) that spoils in the outdoors. It’s probably the onions, and if not the onions, it’s the POTATOES.

He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It’s already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!)

Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.

Please pass this on to all you love and care.

Posted on

those grand old nyc department stores

Once upon a time in Manhattan there existed elegant, old-world charm department stores. Then investors came on the scene who saw only money in their pockets, and not the beauty, and not the importance of keeping these wonderful places intact for the people living in and visiting this city. They  didn’t care that these buildings had their own special energy.  They ruined their essence with renovations and ideas that didn’t work, and then sold them when the profit they wanted was not realized. In the process, what was once grand was gone with the greed. I’m thinking of B. Altman & Co., Gimbel’s, Bonwit Teller, Franklin Simon.

B. Altman & Co. was located on 34th Street between Fifth and Madison Avenues. It was elegant throughout. The old beautiful water fountain ( it was not any old water fountain) was on the main floor, and had an ever-ready supply of drinking cups.  And all the floors had their own wonderful feeling, along with friendly, knowledgeable sales people who had been employed there for years. They knew the merchandise, and were thoroughly professional. If you weren’t sure what exactly you were looking for, they managed to find out for you.

The very large restaurant on the top floor was airily decorated with huge white birdcages hanging from the inordinately high ceilings. It was all white and had a dreamy feeling. The waitresses were always cordial. What a pleasure it was to be in that atmosphere.

Indeed, I remember the times when these special stores existed. I remember because lately I’ve heard people commenting about the sterility of many Manhattan neighborhoods. And started thinking of the many delightful small bookshops, the “mom and pop” places, and the wonderful, well-loved department stores that were once an important part of life in New York. I know change happens, especially in big cities, but maybe not to the extent that New Yorkers experience it. Ethnic groups arriving have always been a part of NYC,  and we get used to and enjoy what they bring,  and the old stands side-by-side with the new. That’s good; we learn from each other. But those elegant, old-world charm department stores, well, that’s an altogether different matter.