Hi Subscriber, how are you? QUEEN UPDATE: 1. The Queen Got an Award 2. New Learning Center FEATURE ARTICLE: Corn Sweeteners, not the same as Reg Sugar QUEEN RECOMMENDS: SWEATING, Old Remedy for New Times Please add "healthqueen@fountainofhealth.com" to your white list or address book in your e-mail program, so that you have no trouble receiving future issues! "People Getting Better" A Note From the Queen Dear Subscriber, So much has happened this last month. First of all on Aug. 24, I went to Los Angeles for the an annual Convention, where I received the "Model of Administration Know How Business Award," for getting Fountain of Health to a better place business-wise. I met a lot of people from Fortune 500 businesses who were also there winning awards. I learned so much. I will be preparing to do it again next year so I can bring FOH to a better and better place of organization and administration.  Tye got the upstairs floor replaced with new wood flooring for the learning center. In this new open beautiful space of 17 X 25 we will be hosting events, classes, workshops, cooking demos and a lending library. If you or someone you know is interested in using this space for an event, class or workshop such as a business or personal meetings, support groups, pilates or yoga. Remember we also have a kitchen for snacks and beverages. contact mehealthqueen@fountainofhealth.com Check out our Calendar of Events so on our website. http://www.fountainofhealth.com/classes.php From Eve Director of Staff Education and Production  Hi Everyone, I wish to share a story of a very young client; I hope it will move you as much as it did me. A couple of weeks ago the front desk called me at home and said they had a mother of a 6 year old on the line who seemed a little frantic. Her young son was so constipated he would spontaneously defecate anywhere, anytime. I am sure you can imagine how stressful this was for this little young man. He had just started first grade and had already had a few accidents at school. Let's just say children can be unkind. His mother was very understandably at her wit's end. I explained that colonics are perfectly safe for young and old alike and that we just go very slowly and gently. The main goal of a constipated child's colonic is to hydrate and get them to relax so the water can do its miraculous job. When I met him he said he felt awful and that his tummy hurt all the time. He was a little trooper. We hydrated slowly, slowly, and after about 20 minutes he had had enough. He said he had to go poo and he had to go now! I asked him if he would get back on the table after he went because there was more to do. He said he would. So off the table and into the bathroom he went. The Ooooh's and Aaahhhh's and Oh My God's coming from the bathroom were music to my ears. I have never seen such a happy and relieved young man. He said "I feel soooo much better, thank you." I admire his mother for getting him in for treatment, so many mothers wouldn't, maybe because they didn't know this help was available. I'm honored to have been able to help him. He will be able to hold his head up high at school with no more teasing. His mother did all the right things according to the doctors, gave him laxatives, suppositories, fiber, yet nothing helped. The doctor said his school breakfast and lunch are a good diet for the majority of kids. Childhood constipation, obesity, and heart disease are reaching epidemic proportions. We at Fountain of Health are going to start classes for kids and their parents aimed at teaching and empowering young people to eat healthy no matter what the T.V. commercials say. We are excited about being a part of good health for the generations to come. We'll keep you updated regarding classes, content and times. Have a glorious fall and don't forget to make time for PLAY TIME!
From Diane Ask Diane Email her at: diane@fohmail.com Diane, "What is Massage and How Can It Benefit Me?" This is why I wrote my feature article "What is Massage?" I also wanted to let our clients know about our new service Thai Massage and how it can benefit you. Thank you for your questions, keep them coming. Classes Instead of listing all of our events, classes and workshop here, we now a a link to our website calendar of events. Check it out! http://www.fountainofhealth.com/classes.php Feature Article The original article can be found on SFGate.com here: http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2004/02/18/FDGS24VKMH1.DTL ------------ --------- --------- --------- --------- --------- - Wednesday, February 18, 2004 (SF Chronicle) Sugar coated,We're drowning in high fructose corn syrup. Do the risks go beyond our waistline? Kim Severson, Chronicle Staff Writer An overweight America may be fixated on fat and obsessed with carbs, but nutritionists say the real problem is much sweeter -- we're awash in sugar. Not just any sugar, but high fructose corn syrup. The country eats more sweetener made from corn than from sugarcane or beets, gulping it down in drinks as well as in frozen food and baked goods. Even ketchup is laced with it. Almost all nutritionists finger high fructose corn syrup consumption as a major culprit in the nation's obesity crisis. The inexpensive sweetener flooded the American food supply in the early 1980s, just about the time the nation's obesity rate started its unprecedented climb. The question is why did it make us so fat. Is it simply the Big Gulp syndrome -- that we're eating too many empty calories in ever-increasing portion sizes? Or does the fructose in all that corn syrup do something more insidious -- literally short-wire our metabolism and force us to gain weight? The debate can divide a group of nutritional researchers almost as fast as whether the low-carb craze is fact or fad. Loading high fructose corn syrup into increasingly larger portions of soda and processed food has packed more calories into us and more money into food processing companies, say nutritionists and food activists. But some health experts argue that the issue is bigger than mere calories. The theory goes like this: The body processes the fructose in high fructose corn syrup differently than it does old-fashioned cane or beet sugar, which in turn alters the way metabolic-regulating hormones function. It also forces the liver to kick more fat out into the bloodstream. The end result is that our bodies are essentially tricked into wanting to eat more and at the same time, we are storing more fat. "One of the issues is the ease with which you can consume this stuff," says Carol Porter, director of nutrition and food services at UC San Francisco. "It's not that fructose itself is so bad, but they put it in so much food that you consume so much of it without knowing it." A single 12-ounce can of soda has as much as 13 teaspoons of sugar in the form of high fructose corn syrup. And because the amount of soda we drink has more than doubled since 1970 to about 56 gallons per person a year, so has the amount of high fructose corn syrup we take in. In 2001, we consumed almost 63 pounds of it, according to the U.S. Department of Agriculture. The USDA suggests most of us limit our intake of added sugar -- that's everything from the high fructose corn syrup hidden in your breakfast cereal to the sugar cube you drop into your after-dinner espresso -- to about 10 to 12 teaspoons a day. But we're not doing so well. In 2000, we ate an average of 31 teaspoons a day, which was more than 15 percent of our caloric intake. And much of that was in sweetened drinks. Beyond soda So, the answer is to just avoid soda, right? Unfortunately, it's not that simple, because the inexpensive, versatile sweetener has crept into plenty of other places -- foods you might not expect to have any at all. A low-fat, fruit-flavored yogurt, for example, can have 10 teaspoons of fructose-based sweetener in one serving. Because high fructose corn syrup mixes easily, extends shelf-life and is as much as 20 percent cheaper than other sources of sugar, large-scale food manufacturers love it. It can help prevent freezer burn, so you'll find it on the labels of many frozen foods. It helps breads brown and keeps them soft, which is why hot dog buns and even English muffins hold unexpected amounts. The question remains just how much more dangerous high fructose corn syrup is than other sugars. Fructose, as the name implies, is the sugar found naturally in fruit. It can be extracted, turned into granules and used like sugar in the kitchen. It used to be considered a healthier alternative to sucrose -- plain old table sugar. It's sweeter, so less is needed to achieve the same taste. Diabetics use it because fructose doesn't stimulate insulin production, so blood sugar levels remain stable. The process of pulling sugar from cornstarch wasn't perfected until the early 1970s, when Japanese researchers developed a reliable way to turn cornstarch into syrup sweet enough to compete with liquid sugar. After some tinkering, they landed on a formula that was 55 percent fructose and 45 percent glucose -- sweet enough and cheap enough to make most soda companies jump from liquid sugar to high fructose corn syrup by the 1980s. The results were dramatic. -- a whopping increase of 4,080 percent. Journalist Greg Critser lays out a compelling case against high fructose corn syrup in his 2003 book, "Fat Land: How Americans Became the Fattest People in the World." He argues that federal policies that aimed to stabilize food prices and support corn production in the 1970s led to a glut of corn and then to high fructose corn syrup. With a cheaper way to sweeten food, producers pumped up the size and amount of sweet snacks and drinks on the market and increased profits. It's not natural Critser writes that despite the food industry's arguments that sugar is sugar, whether fructose or sucrose, no group "has yet refuted the growing scientific concern that, when all is said and done, fructose ... is about the furthest thing from natural that one can imagine, let alone eat." Although some researchers have long been suspicious that too much fructose can cause problems, the latest case against high fructose corn syrup began in earnest a few years ago. Dr. George Bray, principal investigator of the Diabetes Prevention Program at Louisiana State University Medical Center told the International Congress on Obesity that in 1980, just after high fructose corn syrup was introduced in mass quantities, relatively stable obesity rates began to climb. By 2000, they had doubled. Further, the American Journal of Clinical Nutrition in 2002 published research that showed that teenagers' milk consumption between 1965 and 1996 decreased by 36 percent, while soda consumption increased by more than 200 percent. Bray argues that without calcium, which nutritionists agree can help the body regulate weight, kids got fatter. He says that he could find no other single combination of environmental or food changes that were as significant to the rise in obesity. Other studies by researchers at UC Davis and the University of Michigan have shown that consuming fructose, which is more readily converted to fat by the liver, increases the levels of fat in the bloodstream in the form of triglycerides. And unlike other types of carbohydrate made up of glucose, fructose does not stimulate the pancreas to produce insulin. Peter Havel, a nutrition researcher at UC Davis who studies the metabolic effects of fructose, has also shown that fructose fails to increase the production of leptin, a hormone produced by the body's fat cells. Both insulin and leptin act as signals to the brain to turn down the appetite and control body weight. And in another metabolic twist, Havel's research shows that fructose does not appear to suppress the production of ghrelin, a hormone that increases hunger and appetite. "Because fructose in isolation doesn't activate the hormones that regulate body weight as do other types of carbohydrate composed of glucose, consuming a diet high in fructose could lead to taking in more calories and, over time, to weight gain," he says. However, Havel isn't convinced high fructose corn syrup is by itself the problem. That's in part because it is composed of 55 percent fructose and 45 percent glucose, which is similar to the 50-50 combination of fructose and glucose found in table sugar. Havel's studies have focused on fructose by itself and not as part of a high fructose corn syrup mixture. "Whether there is an important difference in the effects of consuming beverages sweetened with a mixture of 55 percent as opposed to 50 percent fructose would be hard to measure," he says. "Additional studies are needed to better understand the nutritional impact of consuming different types of sugars in humans." Still, other researchers are finding new problems with high fructose corn syrup. A study in last month's Journal of the National Cancer Institute suggests that women whose diet was high in total carbohydrate and fructose intake had an increased risk of colorectal cancer. And Dr. Mel Heyman, chief of pediatric gastroenterology and nutrition at UCSF, is seeing sick children whose bodies have been overloaded with fructose from naturally occurring fructose in fruit juice combined with soda and processed food. "The way the body handles glucose is different than fructose," he says. "It can overload the intestines' ability to absorb carbohydrate by giving it too much fructose. That can cause cramps, bloating and loose stools." The jury's still out Like others in the field, he says there is much to discover in how sugar works, but he disagrees that high fructose corn syrup is somehow reprogramming our bodies toward obesity. Rather, he says, we're just eating too much of it. Nutrition theory holds that the basic make-up of fructose-laced corn syrup is not much different than table sugar. They react about the same in the body, says Dr. Walter Willett, a professor of epidemiology and nutrition at Harvard School of Public Health. "There are some modest differences in metabolism, but I don't think fructose per se is the culprit." Neither do the food companies that use it in copious amounts. Says Stephanie Childs, a spokesperson for the Grocery Manufacturers Association: "At the end of the day, how any sweetener affects your weight depends on how many calories you are taking in overall. Overemphasizing one nutrient at the detriment of others is not going to solve the problem." Even some leading nutrition reformers aren't convinced that high fructose corn syrup is of itself the issue. The bigger battle, says Michael Jacobson, executive director of the Center for Science in the Public Interest, a consumer advocacy group, is to get added sugars listed on food labels with a percentage of daily value. That means a consumer could look at a package and see that, for example, one soda provides almost all the sugar a person should eat in a day. "It simply comes down to this," he says. "We're eating too much refined sugars, be it sucrose or high fructose corn syrup or any other refined sugar." A sugar glossary Here's a rundown of the various types of sugar you'll find on product labels. Brown sugar. Sugar crystals contained in a molasses syrup, with natural flavor and color; 91 to 96 percent sucrose Corn syrup. Made from cornstarch. Mostly glucose. Can have maltose Dextrose. Commonly known as corn sugar and grape sugar. Naturally occurring form of glucose Fructose. Sugar found in fruit and honey. Sweetest natural sugar Galactose. Sugar found linked to glucose to form lactose, or milk sugar Glucose. Also called dextrose. The human body's primary source of energy. Most of the carbohydrates you eat are converted to glucose in the body High fructose corn syrup. Derived from cornstarch, usually a combination of 55 percent fructose and 45 percent sucrose. Treated with an enzyme that converts glucose to fructose, which results in a sweeter product. Used in soft drinks, baked goods, jelly, syrups, fruits and desserts Honey. Sweet syrupy fluid made by bees from the nectar collected from flowers and stored in nests or hives as food. Composed of fructose and glucose Lactose. Sugar found in milk and milk products that is made of glucose and galactose Maltose. Also called malt sugar. Used in the fermentation of alcohol by converting starch to sugar Maple syrup. A concentrated sucrose solution made from mature sugar maple tree sap that flows in spring. Mostly replaced by pancake syrup, a mixture of sucrose and artificial maple flavorings Molasses. Thick syrup left after making sugar from sugarcane. Brown in color with a high sugar concentration Powdered or confectioner' s sugar. Granulated sugar that has been pulverized. Available in several degrees of fineness Sucrose. Commonly called cane sugar, table sugar or simply sugar Sugar (granulated) . Refined cane or beet sugar; 100 percent sucrose Turbinado sugar. Raw sugar that has been partially refined and washed Awash in corn syrup It should come as no shock to most consumers that a Pepsi or a Fig Newton has plenty of sugar - most of it from high fructose corn syrup. But what's surprising is the products where the sweetener hides out and how disguised it can be by the deceptively small serving size listed on the nutrition label. Although the numbers below show teaspoons of sugar per serving, people often eat more than one serving. The U.S. Department of Agriculture advises most people to limit themselves to 10 to 12 teaspoons of added sugars a day. How much is too much? The list below shows how much sugar, mostly in the form of high fructose corn syrup, is in each of these single servings. Sunkist soda: 10 1/2 teaspoons of sugar Berkeley Farms low-fat yogurt with fruit: 10 teaspoons of sugar Mott's applesauce: 5 teaspoons of sugar Slim-Fast chocolate cookie dough meal bar: 5 teaspoons of sugar 1 tablespoon ketchup: 1 teaspoon of sugar Hansen's Super Vita orange-carrot Smoothie: 10 teaspoons of sugar E-mail Kim Severson at kseverson@sfchronicle.com. About The Queen Teacher-Speaker-Lifestyle Coach. The Health Queen, Dawn Throne, is the founder and owner of Fountain of Health Wellness Center and Day Spa. Her lifestyle coaching, classes, and articles have helped thousands live happier, healthier, and more fulfilling lives. The Queen loves to wade through the maze of health and wellness information and condense it for you in a simple, fun, and enjoyable format. She is passionate about your health and happiness! Learn more today at www.fountainofhealth.com or email us at healthqueen@fountainofhealth.com. (916) 456-4600 (916) 736-9845 fax 2820 "T" Street Sacramento, Ca 95816 The Health Queen Recommends SWEATING! Read about how Sweating is as essential to our health as eating and breathing. Sweating accomplishes three important things: rids the body of wastes, regulates the critical temperature of the body at 37 degrees C (98.6 degrees F), and helps keep the skin clean and pliant. Many people, in this sedentary age, simply don't sweat enough, making sweat bathing particularly desirable during these times. Antiperspirants, artificial environments, smog, synthetic clothing, and a physically idle lifestyle all conspire to clog skin pores and inhibit the healthy flow of sweat. These detrimental effects are reversed in a both the Oxygen Sauna and the Infrared Sauna. Sweat also has the function of being a judicious garbage collector. During a 15-minute sauna, sweating can perform the heavy metal excretion that would take the kidneys 24 working hours. Ninety-nine percent of what sweat brings to the surface of the skin is water, but the remaining one percent is mostly undesirable wastes. Excessive salt carried by sweat is generally believed to be beneficial for cases of mild hypertension. Some mental hospitals use saunas in their rehabilitation programs to pacify patients. Sweating is such an effective de-toxifier that some physicians recommend home saunas to supplement kidney machines. Sweat also draws out lactic acid, which causes stiff muscles and contributes to general fatigue. Sweat flushes out toxic metals such as copper, lead, zinc and mercury absorbed by the body in polluted environments. Sitting in an Infrared or Oxygen Sauna could be the most vigorous activity you've had all day. The heat produces an artificial "fever" and urges every organ of the body into action. While you are outwardly relaxed, your inner organs are as active as though you were jogging or mowing the lawn. At the same time, you are being cleansed from the inside out by the skin, your body's largest organ, and its excretion, sweat. The oldest known medical document, the Ayurveda, appeared in Sanskrit in 568 BC. Its authors considered sweating so important to health that they prescribed the sweat bath and thirteen other methods of inducing sweat. Throughout history physicians have extolled the medicinal value of the sweat bath in its various forms, such as the Finnish sauna, Russian banai, Islamic hammam, and the American Indian sweat lodge. Today, enthusiasts claim that beyond being relaxing the sauna gives relief from the common cold, arthritis, headaches, hangovers and "just about anything that ails you." Even if these claims are somewhat exaggerated, medical evidence shows that bathing in temperatures of 9O degrees C (192 degrees F) has a profoundly beneficial effect on a healthy body. Marketplace OCTOBER SWEATING SPECIAL! Now, Until The End Of October you can get as many Sweats as you want for only $15, that's 1/2 OFF Regular Price of $30 In our Infared or Oxygen Sauna   ***************************************************************** ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Testimonials I was diagnosed with invasive breast cancer June 12, 2007. I had just read "Longevity at 100" by John Robbins and "The Cure" by Dr. Timothy Brantley, so I had my ammunition to fight cancer. In these books, women with invasive breast cancer and other cancers cured themselves. One of the protocols was colonics, so immediately I went on the search for the best. My sister Deborah works for the University of California at Berkeley and she right away talked to Megan at Fountain of Health. She liked her and wanted me to call. I decided that was too quick, too easy. I called the Rocklin Herb Room and spoke with the owner Paulette who was delightful. She had a place that was highly recommended for colonics and it was FOH. It was like God was telling me, "This is it." Twice referred in one day does it for me. I am guided by my strong positive belief system that the body can cure itself, if supported with nutrition, exercise, oxygen therapy, body work, LBG, and colonics; detoxifying the liver, pancreas, kidney and gallbladder; herbs, minerals, vitamins and the right water; a positive mind and spirit; and meditation and prayer. I am also guided by my Homeopathy Counselor in the protocol I am using. The lumps in my right breast and under my right arm (in the lymph gland) were each the size of an egg. The lump in the lymph gland now is the size of a cooked pea. The lump in my right breast is half the size it was when I first started coming to FOH. I was positive but stressed and I had a lot of pain in my shoulder and neck. Working with Diane has relieved that pain, I feel wonderful. I truly believe the colonics, light beam generator, the Shiatsu, the oxygen saunas, and the mineral wraps have revitalized me and given my body the needed oxygen to fight cancer. What is more important than this is the practitioners of these modalities. They believe deeply in what they are doing. This is not a job for them; this is important body work they are doing, and they are participating in assisting you to heal your body. They are positive and educated in their craft and are very supportive. You never feel hurried or rushed. The environment is warm and caring and you know you will heal with their help. I have a lot more energy and I am feeling really great. My toxin level in my body has gone down dramatically. Thank you, Tia, Eve, Diane, Megan and Dawn and Fountain of Health France Manesh Recipes For Your Health IT'S GETTING COOLER AND WINTER VEGETABLES ARE AT THE FARMERS MARKETS. HERE ARE SOME TASTY DISHES TO TRY. Beet-Carrot-Parsnip- Fennel Extravaganza 5 small beets 3 big carrots 2 parsnips 1 fennel bulb 2 tablespoon olive oil 1/2 teaspoon sea salt 1. Scrub all your vegetables. 2. Chop vegetables into 2 inch pieces and fennel bulb finely. 3. Preheat oven for 425 degree. 4. Mix vegetables with oil, sea salt, and fennel. 5. Transfer them to a baking dish. 6. Bake covered for 30 minutes. 7. Uncover and bake for 15 minutes.  Cinnamon Baked Squash 1 medium squash 1 tablespoon cinnamon 1-2 tablespoons honey or maple syrup 1. Wash and cut squash in half. 2. Take seeds out. 3. Put squash in a baking dish, add your choice of sweetener, and sprinkle with cinnamon. 4. Bake them for 45 minutes at 450 degrees. Often times squashes are sweet enough just by themselves, so you can omit the sweeteners, or use apple chunks, raisins, figs or dates. You can save the seeds and soak and bake them. Easy, simple, and very rewarding! Go to: http://whatscookingamerica.net/squash.htm to learn "All About Squash" more recipes, and what they look like. Sign me up for this e-zine! © Copyright 2002-2003 Fountain Of Health. All Rights Reserved. |
