Archive for ‘Nutritional Tips’

October 13, 2012

Get the Skinny on Blood Sugar and How to Manage It!

The media is teeming with articles warning us of the meteoric rise of Metabolic Syndrome and Diabetes in the US.  Do you have the most current information?

Do you wonder how you might best prevent blood sugar problems for yourself and/or for your clients and loved ones?  Michael Gaeta LAc, CND, will be offering a Sunday morning micro workshop on Optimizing Glycemic Control.  This class will give you a snapshot of how to deal with blood sugar issues wholistically.   You will leave better educated, and with the necessary tools to maintain healthy glycemic levels for life.

This class is open to student and health care practitioners, as well as the community.

The class is eligible for Continuing Ed credits.

I want to personally encourage you to consider taking this class with us at The Wellspring School.  I can say firsthand that Michael is an inspired and informed presenter.  I have had the pleasure of knowing and working with Michael for 22 years. We were Amma Therapy classmates, back in the day, and our professional paths continued to cross over the years. Michael used to travel to Idaho to teach our business classes and was so well liked that he still provides mentorship to a handful of practitioners who graduated from those programs.  Michael has taught for Standard Process and Mediherb all over the United States and is always well received.  We are fortunate to have the opportunity to bring him to the Wellspring.  Let’s give him a cheery Portland welcome!

The class is Sunday, Nov. 4th from 9-1pm $40.
book now

December 22, 2011

Portland Wholistic Nutriton Program – Enrollment & Classes Start in January!

We’ve been waiting a long time to be able to make this announcement! Our Portland school branch is now formally licensed by the Oregon State Department of Education and we are officially opening enrollment for our very first Wholistic Nutrition Program in Portland from January 2nd through February 15th, 2012. We will be accepting applications from students who’ve been taking individual classes with us as well as new students who are interested in pursuing program level certification for this nationally recognized program.

Check out our current schedule of classes and download a copy of the current student handbook that includes all of the required registration and application materials as well as info on pricing, payment plans, etc.

Classes for this program will run January 2012 through June 2013. The enrollment period is in tandem with new classes starting up. There are some really great discounts that we will offer to  this first group only!

The next class is Fundamentals of Chinese Medicine on January 21st & 22nd, 2012. After that we have Wholistic Nutrition I & II in February (25th & 26th) and March (17th & 18th). We still offer our classes to the community as well, so if there’s a topic that’s of interest to you, we welcome you to take the class. Check out the classes page on our website for more information on all of these classes.

The program incorporates Eastern (Traditional Chinese Medicine Theory) and Western principles and is a unique opportunity for acupuncturists, Asian body workers, physical therapists, personal trainers, healthcare practitioners, individuals seeking to start a stand-alone practice, or anyone wishing to expand their knowledge of Wholistic Nutrition!

The 280-hour program consists of 18 classes that meet one weekend a month to accommodate busy work schedules and real life demands! This format is ideal for commuters, full-time jobs and anyone with a busy schedule. Classes can also be taken individually for continuing education credits or personal enrichment.

Our past and current student body for this program include RN’s, PT’s, OT’s, Amma Therapists, Bodyworkers, Teachers, and many folks from different professions, all of whom tell us this program has given them some of the best tools possible in applying the benefits of nutrition.

It’s really a great program that we believe can make a difference. What are you waiting for? Contact us with any questions. 503.688.1482 or info@thewellspring.org.

“Currently I am incorporating the knowledge and wisdom(learned from The Wellspring School Wholistic Nutrition Program classes) to enhance my already established physical therapy practice. The combination couldn’t be better.” 
T. Hindson, CPT, CHN

December 8, 2011

National Association of Nutrition Professionals December E-Zine – Nutritional Tips, Recipe & Spotlight on The Wellspring School!

This month the National Association of Nutrition Professionals has some great tips on maintaining adrenal health through the holidays and beyond in their December E-Zine. In addition, there is a great recipe contributed by one of our current Boise Wholistic Nutrition Program students, Florence M-R (shown in the pic cooking away!) and yours truly for a pumpkin pudding/pie that’s sure to please for a holiday dessert that’s GF, DF and just plain yummy!

Even more exciting is that we are officially launching our Wholistic Nutrition Certification Program in Portland in January 2012!  We are very pleased to be able to bring this program in its entirety to the Portland community. Contact the school office at 503.688.1482 or send us an email at info@thewellspring.org for more info on how to register.

Rachael Myles
Director, The Wellspring School for Healing Arts
 
November 15, 2011

Education & Community Service – A Recipe for Success!


Wholistic Nutrition Program Student - Jessica W.


One of my favorite aspects of  The Wellspring School program students is the opportunity to participate in a wide variety of community service activities.  Through Amma students  providing bodywork to a hardworking group of teachers, or nutrition students educating various groups on the benefits of healthy, whole foods based eating, it is exciting to see people become interested in something they might not have had access to previously. Whether it’s through touch, mindful movement, diet or an exciting new recipe, we love seeing our students actively bridging the gap between the community in educating folks on leading healthier lifestyles in a way that is enjoyable.

As part of both Amma Therapy and Wholistic Nutrition students must participate in a minimum of 18 hours of community service. Recently in Boise, a group of Wholistic Nutrition Program students and I participated in a meeting of the new organization, Idaho Cancer Wellness Community, whose charter is to create a place where “people living with cancer can get the comprehensive social, emotional and educational support they need.” The Wellspring School was invited to prepare food for the event, being cognizant of a wide variety of food sensitivities and ensuring fresh, healthy and tasty snacks for the group.

Our menu included roasted root veggies, teff/quinoa & corn polenta topped with roasted red pepper and poblano chili pestos, fresh figs with walnut cream sauce and (DF,SF, GF) brownies and hazelnut cookie drops. While at the event we were  pleased to be able to provide recipes and information about the snacks and nutrition in general. It’s always amazing and satisfying when people discover that food can be healthy and tasty at the same time!

Below some pictures from the evening as well as a recipe for nut cream. The cream sauce is a great recipe to have on hand for the holidays. Substitute for whipped cream on pies, as a thickener for soups and topping for hot cereals or stewed fruits. It’s dairy free and super yummy!

Nut Cream

3 cups walnuts soaked overnight or cashews soaked for 1-2 hours (Whatever nut you like…softer nuts take less soaking time. Make sure to rinse when done and toss out the soaking water.)

½ Tsp. vanilla extract (for sweet cream use)

1 TBS maple syrup (for sweet cream use)

1/4 tsp sea salt (Optional)

3Tbs. coconut oil  (Optional, lends to a thicker texture, like a hard cream.)

Water – quantity depends on desired thickness


Preparation:

1. Put everything in a blender on low speed.

2. Gradually add water until the mixture is smooth and the desired consistency. It may take a few minutes so be patient!

3. Remove to a bowl and allow to chill thoroughly (about 30 minutes)


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November 11, 2011

What’s Cooking at The Wellspring School?

WHAT A GREAT CLASS!

Last weekend in Boise, Wholistic Nutrition students had the opportunity to don aprons and roll up their sleeves for two days in the kitchen with Tressa Yellig, Executive Chef and Owner of Salt, Fire & Time in Portland. Tressa kept the students going non-stop with two packed days. Topics covered included -cooking with spices, working with ingredients you have on hand, making tasty substitutions (GF, DF, SF, etc.), re-working traditional Thanksgiving dishes, cooking with different meat cuts, and fermentation. Oh, and lots of tasting!

Needless to say, students left tired but happy lugging jars of homemade ginger ale and goji berry sauerkraut, lots of new recipes  and increased confidence in their ability to make healthy and tasty foods for all kinds of dietary needs for themselves and future clients. Cooking classes are part of our nutrition program and an incredible hands on experience. Probably the best “lab” class you will ever come across. We will be offering additional cooking classes in 2012 so stay tuned.

The next nutrition class is this weekend (11/12 & 11/13) in Portland, Western Nutrition I. Check out our website for a complete listing of classes in both Boise and Portland.

Check out some pics from the weekend below.

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October 19, 2011

Meet Bari Mandelbaum – New Wellspring Nutrition Instructor!

We feel very fortunate to be able to work with some very talented teachers. One of our newest instructors, Bari Mandelbaum, CHN, CN, has joined us to teach a number of our nutrition classes. Bari is a Board Certified Holistic Nutritionist, Holistic Health Provider, Herbalist, and Somatics Coach. Her areas of expertise include interventions for blood sugar dysregulation, Polycystic Ovarian Syndrome, hormone imbalance, low libido, digestive disorders, and autoimmune disorders.

Bari was in Boise last month and scheduled to be in Portland in November and December to teach two of our Fundamentals of Nutrition classes. There’s still time to register for Fall classes, by the way!

Check out the below Q&A to get a little more insight into Bari, the field of Holistic Nutrition and a true testament of how big an impact diet can have on health.

Welcome, Bari!

Q: How did you end up as a practitioner in the field of nutrition?

A: I ended up a nutritionist the way many folks end up as health care providers – I was sick and looking for answers.  Back in 1998, my health began an alarming downward spiral. I had been a vegetarian, athlete, self-defense instructor and semi-professional dancer in addition to holding down a full-time job doing crisis intervention and volunteering in several organizations.  In other words, very active, very busy, and doing everything I thought was the right thing, health-wise.

As my health got worse and worse, I started going to my medical doctor to try and get answers and relief.  A year into it, I had only a vague almost-diagnoses, was on 9 prescription medications, and needed a cane to get around.  I had to give up all of my non-work activities and was afraid I was going to lose my job, as every passing day seemed to bring more symptoms and less energy.

I was frustrated and frightened, so I began seeking out alternative health modalities. The first thing I tried that made any significant difference was a diet change.  A friend who was in nutrition school at the time suggested I might be sensitive to gluten. So after grumbling some about how silly that sounded, I stopped gluten as an experiment. Lo and behold, a significant chunk of my chronic daily symptoms were gone within a week.  I wasn’t “fixed”, but boy did I feel better.

I was very enthusiastic and very motivated to learn more at that point, not to mention in need of a career change, so I went back to school to study holistic nutrition.  By the end of my first year of nutrition school, I’d successfully taken myself off all but one of my prescription medications.  By the end of my second year, I was mostly off my cane.  I’ve been in practice now since 2001 and while I need to still be mindful of my health and my level of activity, I no longer use any prescription medications and not only walk, but hike, dance, kayak, and teach nutrition classes among other things!

Q: What is it about your practice today that you find most surprising?

A: My clients are constantly surprising me, both in good and bad ways.  Every time I think I’ve seen it all, someone shows up to the clinic doing something so incredibly outrageous with their diet or health, I am astounded that they’re still alive. And every time I start to doubt the effectiveness of nutrition and lifestyle interventions as a healing modality, the incredible healing I get to witness astounds and humbles me.

Q: How did you choose your areas of specialty?

A: When I was a student and just starting to see a few clients for pay, my very first paying client came in with a diagnosis I’d never heard of before: Polycystic Ovarian Syndrome (PCOS). I was nervous to be working with someone with a diagnosis, and grateful that she trusted me even though I was new, so I wanted to “do right” by her. I began furiously researching her condition and discovered that PCOS is, at its heart, insulin resistance.  My research became the basis for my student final paper, and then became a community workshop, then became my first article in a professional nutrition journal.  In studying PCOS, I had the incredible fortune to dive really deeply into researching the role of blood sugar in hormone imbalance in women.

This set me up nicely to understand how to work with other manifestations of blood sugar related disorders, such as Type II Diabetes and Metabolic Syndrome as well as other hormone related dysfunctions, ranging from PMS to Uterine Fibroids to Endometriosis.  Further research showed me the connection between blood sugar, adrenal dysfunction and mood, which led to my work with stress, trauma, Post Traumatic Stress Disorder, anxiety and depression.

Struggling to understand my own health has led me to do quite a bit of research into food allergies/sensitivities (and substitution cooking and baking!), autoimmune disorders, digestive disorders, fatigue, and the incredibly powerful interconnections between the thoughts, emotions, physical body/physical health, and spirit.  All of these have also become areas of expertise for me.

Q: You’ve been working in this field for over a decade. What have been the most exciting changes you’ve seen? 

A: I’ve seen many changes, certainly!  Fats and fat-rich foods such as eggs, butter and coconuts are no longer demonized the way they once were; there is more intelligent conversation happening about the importance of each macronutrient in balance (carbohydrates, proteins and fats: we really do need all three to be healthy); there is far deeper and more compassionate conversation happening about weight, weight management, the role of obesity in disease states, and the physical AND emotional harm that dieting can cause.

Q: What have been the biggest disappointments?

A: Less encouraging has been the vicious legal fights that have cropped up over the years that threaten to take away our right to practice holistic nutrition.  I was horrified to find out that one of my nutrition mentors Liz Lipski, PhD, CCN was barred from practicing nutrition counseling in her home State of North Carolina.  Legislation was recently passed there limiting who is allowed to practice nutrition counseling to exclusively A.D.A. registered dietitians.  It doesn’t matter that Liz has a PhD, has written numerous books and articles, and has taught nutrition courses in medical schools; she does not have a basic R.D. license and is therefore barred from practicing.

Q: If you could give any advice to someone wanting to enter this field, what would it be?

A: This is such an incredibly rich field.  Every day there is new information, new techniques, new products, new recipes, new conditions to research, new books to read, new controversies or challenges to learn about and explore.  If you are considering becoming a holistic nutritionist, begin by researching the laws in your state, to make sure you can legally practice where you’d like to be living.  Get excited about the information – you are your own first client!

Those of us in the field MUST practice what we preach if our clients are going to trust us enough to try our recommendations.  Try the foods, herbs, products, or lifestyle changes you are recommending before recommending them; see what works, troubleshoot to see where the problems may lie in the implementation.

Be passionate about what you are doing.  I have been a holistic nutritionist for over ten years.  I look forward to going to work and I truly love what I do.  I practice what I preach consistently and joyfully, because I really believe that these techniques work.  And I am a testament to the effectiveness of healthy diet and lifestyle interventions – with every passing year, my health gets better, my body gets stronger.

The best advice I can give to someone entering any field is this: do what you love. I love nutrition and wellness, I love being engaged in people’s healing journeys, supporting folks through their challenges and cheering with them through their successes.  If that sounds interesting and exciting to you, you’ve come to the right field!

Bari received her Bachelor’s degree with Honors from Stanford University and her four levels of nutrition credentials—Nutrition Consultant, Nutrition Educator, Diet Counselor, and Nutrition Instructor—from Bauman College.  Bari has been working in the field of holistic health and wellness since 2001.

October 12, 2011

Dietary Supplements & Mortality Rate – What’s That About???

Did you all happen to see the somewhat unbelievable slue of articles out earlier this week that stated according to a recent study taking multivitamins could shorten one’s life?   If you missed it, check out the abstract in the AMA Internal Medicine Archives entitled, Dietary Supplements and Mortality Rate in Older Women.  The Alliance for Natural Health has posted a response to the study itself and asks a lot of great questions about the validity of the scientific method applied and subsequent gross generalizations made.

Regardless of your stance on supplementation the bigger issue is how these types of scientifically flawed studies are leveraged in the legislative process and give momentum to the types of bills that would regulate or deny public access to supplementation. We aren’t just talking multivitamins here. These types of studies and corresponding propaganda have the potential to be used against all herbs and supplements.

Below the ANH’s article. Read it!

Shame on AMA’s Archives of Internal Medicine

October 11, 2011

Did you hear the breaking news last night—that multivitamins may shorten your life? Here’s how junk science from the AMA set off the media frenzy.

Bloomberg phrased it this way: “Multivitamins and some dietary supplements, used regularly by an estimated 234 million US adults, may do more harm than good, according to a study that tied their use to higher death rates among older women.” The study’s authors outrageously concluded, “We see little justification for the general and widespread use of dietary supplements.”

Read the rest of the article here!
September 30, 2011

How To Make Coconut Kefir & Open House!

So what does coconut kefir and an Open House have in common? A lot actually!

As part of our overall Wholistic Nutrition Program, we ask our students to constantly try new things and tackle projects where they can explore firsthand the multiple facets of whole foods nutrition. We’re sharing another one of our student projects at the end of this post on making coconut kefir. Coconut Kefir is an awesome source of probiotics, micronutrients and other essential good things for your body. See how a student literally cracks this project wide open!

Now for the Open House Part. We will be hosting a very informal Open House at our school location (214 SE 18th) in Portland next Monday, October 3rd, from 5:00-7:30PM. Click here for directions!

The focus of the evening is to provide an opportunity for any of you who’ve expressed interest in our Wholistic Nutrition Program and/or classes to meet the school directors as well as other prospective students to learn more about the field of wholistic nutrition, career opportunities and our upcoming nutrition classes (which start October 15th!). Find out how you can get in on the fun too! If this is something you’ve been thinking about this is a great opportunity for you to get more information and perhaps even take the plunge and register for classes! There will be prizes, snacks and great fun overall.

Check out our website for more information on individual fall classes that are part of our Fundamentals of Healthy Living class series.

HOW TO MAKE COCONUT KEFIR!

September 13, 2011

Fall/Winter Nutrition Classes in Portland! Sign up now!

 

 

 

 

 

Last weekend kicked of the first in the Fundamentals of Nutrition class series in Portland. There are still 4 more classes coming up, so definitely plenty of time to still register. The next one is October 15th & 16th. You can sign up for one or all of the classes. Each class is $285. If you sign up for 3 classes you get $100 discount. All of these classes are part of our nationally recognized Wholistic Nutrition Program and may be applied towards future certification once the next program level enrollment is offered.  These are great classes for anyone who wants to learn more about nutrition. If you are a practitioner looking for continuing education opportunities or ways to expand your practice, or a person who wants a clearer understanding of nutritional foundations for you and your family, these classes are great!

Check out our website for more information one each class and how to register! Or  simply download our PDX Fall/Winter Classes Registration Form and e-mail (info@thewellspring.org) or fax it to our school office (208.388.0206). Don’t wait! Class size is limited.

 

 

September 7, 2011

Protect Your Consumer Rights for Supplements!

Please take a moment to look into the recent FDA draft guidance issued on July 1, 2011, to comply with the “New Dietary Ingredients (NDI)” notification protocols included in the 1994 Dietary Supplement Health and Education Act (DSHEA). These new guidelines potentially impact any and all supplemental ingredients introduced to the market since October 1994. This is a very roundabout complex draft that promises to bog down the supplement industry and make many products (L-theanine, SamE, Rhodiola) possibly unavailable for years.

Don’t be fooled that these regulations are for your protection! They will only serve to support the pharmaceutical industry.  The European Union recently (May 1, 2011) passed regulations that have made nearly all supplements unavailable throughout the European Union. Please help stop this from happening here in the US. Speak up to protect your rights as a consumer.

Keep in mind that properly prescribed pharmaceuticals are estimated to be between the 4 – 6th leading cause of death in the U.S.  On the contrary, statistics published in the U.S. National Poison Data System 2009 Annual Report indicate the number of people killed in 2009 across America by vitamins, minerals, amino acids or herbal supplements is exactly zero.

For more information on the DSHEA and the related NDI, check out the Alliance for Natural Health (ANH). The ANH is also driving a National Lobby Day (Thursday, September 8th) for all consumers to speak out against NDI.

Comments are currently open till October 3rd, 2011. 

Docket info: Document ID: FDA-2011-D-0376-0001

Document Type: Notice

What can you do!

You can sign a petition here:

comment directly here

You can join ANH and call your Congressman on Sept. 8th (that’s tomorrow!) details here.

You can pass this on, via email, twitter, facebook, linkedin and whatever other social media you use

In addition to the Alliance for Natural Health (ANH), below are some additional resources to keep current on this issue:

FDA/Law Blog

FDA

American Botanical Council

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