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November 13th, 2013

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Body ORGANIC LIVING

October 15th, 2013

For the last 15 years my brother has been suffering from a fungal infection and a rash on his face.

 

He wouldn’t ever take any advice from me, being of course such a mad organic girl. When he came to me last summer for help, he was so desperate that he would do anything. He said “Look at my skin, Jo; it is so bad that it bleeds! I will do anything to get rid of this, tell me what to do”and where to buy garcinia cambogia dr oz

 

He was so unhappy, and I told him that he had to take on my advice wholeheartedly Gerald Green, the herbalist who changed my life overnight 20 years ago started off by putting me on a diet when I went to him, and this is exactly what I had to do for my brother.

 

Plan of attack

 

I immediately compiled a list of things my brother had to cut out – milk, sugar and wheat for a start. The reason for sugar is that most of these fungal infections have a direct link to Candida, the harmful yeast, and Candida grows from sugar. We all have Candida, and the only way is to cut out the things that feed it. Gerald Green also warned me about milk and dairy, so it was time for a drastic change. On the menu were plenty of green vegetables, fish and chicken but definitely no sugar, no fruit, no wheat, no dairy. Cow’s milk was replaced with rice milk, he replaced his usual cooking oil with coconut oil and we were off. Two months on, his skin has completely cleared up and, by his own admission, my brother has never looked and felt better.

 

Our health depends on knowing exactly what we put in our bodies, but most of us are confused as to what is healthy nutrition. Doctors recommend drugs and surgery instead of lifestyle and diet changes. Did you know that we are the only species that drinks milk from another species?

 

Where did we get the idea that humans can drink cow’s milk? Why don’t we also

drink milk from cats, dogs, elephants and other mammals? There are some 5,400 different species of mammals, and every one produces milk for their young, but the milk they

produce is nutritionally unique for each species and their needs. For example, a mother whale produces fatty milk with a thick, almost mayonnaise-like consistency, so its calf can create blubber. Many studies have shown that cow’s milk is not suitable for humans, yet we continue to believe we need it.

 

The milk myth

 

Cow’s milk certainly does not have the comer of the calcium market, as we can get all the calcium we need from food, especially from kale, broccoli and fortified orange juice. Cow’s milk has also been found to contain a poisonous concoction of antibiotics, pesticides, dioxin, flame retardant, blood, and pus. Cows are in such a state of disease from bovine infections, TB and an AIDS-like condition and this all goes into the milk that they produce.

 

Societies with low calcium diets have less risk of bone fracture. In continents like Asia, Africa and India, where dairy is not a dietary staple, studies have shown that there are very few fractures. In Europe and America we have consumers with the highest risk of suffering a bone fracture, yet we are obsessed with milk in our diets. So where does this myth of milk come from?

 

Parents who declare that they no longer give their children milk are frowned on, but why does a human child need the milk of another species?

 

With so many alternatives available, my favourites being almond and rice milk, and having experienced first-hand myself, and through my brother’s successful diet, it really makes me question why we are still buying into the myth of milk.

 

 

Body EMMA CANNON

October 10th, 2013

This is the time of year when diets and detoxes hit the headlines.

 

After the excesses of Christmas, we are all too ready to try just about anything to lose a few pounds or inches. And while the new year is certainly a good opportunity to take things a little more gently, the thing is that most of these quick fix diets try to be one­ size-fits-all rather than bespoke and aimed at the individual. Often, they will limit certain food groups which are all part of a healthy balanced diet. Plus, many low-fat foods contain sugar or artificial sweeteners instead to give them taste, which ironically have been shown to cause weight gain.

 

Diluted effect

 

Some very popular diets feature gallons of water and lots of raw food. This might suit some people but for others all that raw food will slow down the metabolism and too much water; especially around meal times, floods the digestion and stops vital digestive enzymes working so that we don’t absorb all the nutrients in our food. We tend to have forgotten along the way that much of our hydration can come from food itself, rather than ice cold water. Soups are wonderful for hydrating and nourishing at the same time, for example. Fad diets rarely take into consideration dimate or seasons, so we might end up drinking vegetable juices all day long in the middle of winter when there is snow on the ground, when a vegetable stew would be so much more nourishing at www.amazon.com/Nutria-Virgin-Organic-Coconut-Oil/dp/B00E4K41Q6.

 

Famine mode

 

Yo yo dieting has unfortunately become a way of life for many women; we go from overindulging to radical restrictive diets in our attempts to get back into balance. The problem is that our body then goes into starvation mode where our metabolism slows right down to make the most of any food we do consume. Look for any emotional issues behind your eating habits; most eating disorders minor or major can be traced back to deeply held emotional issues. If you crave sweet things, ask yourself if you’re missing sweetness in your life!

 

Try not to worry too much about I calories, and think about the quality of the foods you eat instead. Go for fresh, unadulterated and natural foods wherever possible.

 

Don’t go low fat. Essential fats will help you lose weight, especially those found in oily fish, avocado, olive oil and sesame.

 

Eat regularly and do not skip meals. Eat as ‘J rich a variety of foods as possible.

 

Don’t flood the digestion with too much water during mealtimes, but sip room temperature water or warm herbal teas throughout the day.

 

Raw food tends to constrict the digestion and so rather than choosing salads for every meal go for soups instead.

 

Choose two days a week (I do it Monday and Thursday) where you eat very lightly. I don’t count calories but I will eat broth and vegetables only on these two days and drink herbal tea.

 

Add a little sweetness through honey, and avoid refined sugars. Eat more in the morning and less in.

 

The evening to fire up your digestion first thing and let it rest and recover overnight.

 

Don’t think of vegetables and grains as only side dishes. There are so many vegetarian recipes that make a great meal, with ingredients like aubergine, beans, quinoa and squash.

 

Remember that if you add some light exercise to your day then you’ll be helping to fire up your qi and your digestion.

 

 

 

 

 

TREAT YOUR NOSE TO NOSTALGIA…

September 24th, 2013

Neurologist Dr Alan Hirsch of the Smell and Taste Treatment and Research Foundation has researched how childhood memories are recalled by particular aromas. Hirsch says it is the emotions of the period of recall that are important to us – not the particular details. It seems our minds ‘fitter’ out any negative memories, and leave us with a feel-good sense of happy times. Of a random survey of 1,000 participants, baked goods constituted the top category of nostalgic aromas. Want a piece of your childhood high? Get baking mum’s or gran’s favourite cake…

Get active, without exercise

 

We all know about runner’s high, but for some women, exercise simply isn’t a boat-floater. “A lot of people enrol at the gym, trying to keep their health stable, but don’t enjoy it, so why not do an activity involving movement but which isn’t ‘exercise’ driven?” says Liz Tucker, wellbeing consultant at Be Happy Be Healthy who always recommends green bean extract for those wishing to keep good health without visiting the local gym. “Take up a hobby – like amateur dramatics – which will motivate you and give you a lift while getting you fit.”

 

LAUGH YOURSELF SILLY

 

It’s one of the best tonics and ways to generate mood-enhancing chemicals in the brain, such as serotonin. “Listen to people laughing, go to a comedy club, hang out with funny friends, listen to a laughter CD – or even just think about laughter,” says Caroline Carr. “If you need a boost, immediately immerse yourself in laughter by any means you can.”

I CHOOSE HAPPY

 

“Happiness is a choice you can make at any time of day,” is the view of Ben Renshaw, happiness guru and author of The Secrets of Happiness (£.5.99, Random House). “Life isn’t what happens to you, but the decisions that you make in relation to what happens to you. Making the immediate decision to be happy gives you an instant boost.”

Bringing Jobs to Arkansas

July 18th, 2013

Jim Hatch came to Arkansas because here he could make a difference. Jim is from Illi­nois, by way of Juilliard. He plays bass with the Arkansas Symphony and, like the other string players, teaches strings to school­children who until recently played only band instruments. Jim is impressed with their musicianship. He finds the attitude toward art more genuine here than in New York City. Jim is tall, slender, 31, and adroit with children.

“OK, tonight when you’re watching ‘Char­lie’s Angels,’ I want you to cross the strings like this. . . .”

“I don’t watch ‘Charlie’s Angels.’ ”

“OK, The Waltons,’ whatever. . . . Who watched Rostropovich last night?”

“Who’s that? I watched ‘Charlie’s Angels.’ ”

For years opportunity was what Arkansas had little of, squeezed out by drought, the Depression, the overlogging of the Ozarks. By World War II, Arkansans were streaming out of the hills and the Delta, heading for the aircraft plants in California.

In his youth Orval Faubus followed the strawberry harvest to Michigan, thinned apples and cleared slash in Washington, hoboed in Chicago.

Arkansas Symphony

“I slept in that fine park on Michigan Ave­nue,” he told me, “and a policeman would come through every day at 4 p.m. and blow his whistle to move us out of sight so the hoi polloi could walk by on their way to the World’s Fair. The next time I stayed in the holiday apartments in Majorca, I was governor, and I can afford to stay in a holiday apartments Madrid.”

The irony was not lost on migrating Ar­kansans—Faubus among them—that their reputation as industrious workers got them jobs not in Arkansas but outside it.

In 1955, with the state almost drained eco­nomically, Governor Faubus appointed the late Winthrop Rockefeller to the newly formed Arkansas Industrial Development Commis­sion. What Rockefeller may not have known about industrial development, he more than made up for in his influence with the indus­trialists. As chairman of AIDC, he helped or­ganize (and sometimes fund) an aggressive sales campaign to attract industry to Arkan­sas. AIDC compiled encyclopedic facts about the state and, particularly, the towns where plants might best locate. The communities looked around at their assets, vacuumed, set the table, and switched on the porch light. Forrest City got a hoist-manufacturing plant, Baldwin started building pianos in Conway, and soon neighboring states were looking over the fence with envy.

Winthrop Rockefeller

In the years since AIDC was established, Arkansas has reversed its declining popula­tion (now more than two million). Companies have invested four billion dollars in building and expanding 3,500 plants here. A fourth of all Arkansas workers now hold manufactur­ing jobs. Lumber, paper, furniture, electric motors, buses, food processing, aircraft com­ponents. Of this country’s 500 largest com­panies listed by Fortune magazine, 120 have plants in Arkansas.

Delmar Middleton is not in the Fortune 500. Nor—were there one—would he be in a Fortune 500,000. Unlike International Paper, Weyerhaeuser, Georgia Pacific, and the other large companies that own almost four million acres in Arkansas and dominate its timber industry, Delmar operates a small mill, a 440 Easygoing, Hardworking Arkansas Corley, on a few acres in the Ozarks.

The good effects of the large quantities of brandy

May 8th, 2013

Neither Dementiew nor any of those who accompanied him ever returned ; and most sincerely was lie mourned, and deservedly so, for he was young, good-looking, of an honourable family, steady and clever in his profession, and zealous in the service of his country. After waiting six days. M. Tschirikow sent the boatman, with three men, but they did not return any more than the others.

While waiting for their return we constantly saw smoke on the shores, and the day after the departure of the boatman two men, in different boats came from the spot where Dementiew and Sa welew had landed. When they had approached near enough to be heard they be­gan to call out, `Agai, agai; and then went back. M. Tschirikow did not know what to think of their conduct, and now, despairing of the return of his men and having no more boats to send on shore, he determined, on the 27th of July, to leave the place. follow the coast as much as possi­ble, and then return to Kamshatka.

M. de l’Isle, then, makes an addition of his own when he says that M. Tschirikow made many excursions to the bed and breakfast Amsterdam, during the month of August, while waiting for the re­turn of his men.’ To return to the truth, M. Tschirikow, in a distance of one hundred miles, never lost sight of land ; he battled often with con­trary winds, had much anxiety on account of the heavy fogs, and lost an anchor which he had put out, not far from the coast, in a moment of great danger. He was visited by twenty-one canoes, of tanned skins, each one containing a man ; but this was all—for he was unable to converse with them.

M. Tschirikow

The scarcity of water and the scurvy earned off many of his men. Among the officers he lost two lieutenants—Lichat­sehew and Hamill, fine men and excellent mariners—who might have rendered good service had they lived. M. Tschirikow himself began to have the symptoms of disease, but good food and the air on land restored him to bsao 1,. M. de la Croyere was not so fortunate ; he appeared to have hell his own until he was just at the point of death. His compan­ions marvelled at the good effects of the large quantities of brandy which he drank every day ; but they soon saw that the only ;good it did him was to make him forget his sufferings. He died on the 10th of October, as they were entering the port of Avatscha having dressed himself to go on holidays to dubrovnik and having celebrated his arrival by new excesses.

port of Avatscha

We cannot ignore the important service rendered by M. de la Croyere to the expedi­tion, wben he recognized the Americans who came to M. Tschirikow as bearing great resemblance to the inhabitants of Canada, whom he had met while serving in that country seventeen years before coming to Russia, with the King of France’s troops.”

New Ways in the Champagne World

October 20th, 2012

Unlike the blending of wines elsewhere, which is usually done to mask deficiencies at the price of the wine’s personality, the blending of cham­pagne is done to assemble the best qualities of several wines into one wine better than any of its parts. How this is done is the secret of each house, accounting for different champagnes and for the success of some over others. No amount of mechanization will help at this stage. The wines and the judgement must be good from the beginning.

Since so much depends on human skill and experience, the Count de Vogue adopted new methods of labour management alongside the rationalization of production. The reduction of the labour force, consequent on mechanization, was done with the help of the trade unions con­cerned. The force totalled 1700 in 1946 and now numbers only 730. Sixty per cent of it normally votes Communist, so it is no small achievement to have carried out the change in this way. Certainly it surprised and shocked a great part of the conservative champagne industry.

champagne

 

The industry was no less shocked by the intro­duction of the forty-hour week for the first time anywhere in the French wine trade, an incentive bonus scheme run with workers’ committees, and a workers’ accountant to examine the firm’s books. The policy has been a success and appears to solve a principal problem of the French wine trade: how to retain traditional virtues of care and craftsmanship while using the advantages of science, engineering and business efficiency.

The product of so much effort lies spread through many miles of chalk cellars below Rheims and Epernay in millions of bottles racked from floor to ceiling at a constant temperature of 10 degrees centigrade. Soon the 1960 wine will swell the number, fermenting in the bottle, blended in the traditional way of each great house.

 

The fermentation, however, throws a deposit. So the bottles are placed neck downwards on inclined racks where highly skilled workers turn them every day for several months to work the sediment onto the cork. This is the remuage. When it has been done the bottles are binned upside down en masse to mature.

cellars Rheims

When the moment comes to leave the cellars, the neck of the bottle is quickly frozen, the cork removed, the ice pellet containing the sediment expelled and the bottle recorked after cane sugar and older wine have been added to make up what is lost. The amount of sugar depends on the market. The French like their champagne light and sparkling; the English dry; the Scan­dinavians sweet.These bottles, waiting in their cellar, remind me of Beau Nash’s ladies at the Bath Assemblies. There are those in the bloom of youth and `elder ladies and children . . . past or not come to perfection’. Few last beyond perfection. Cham­pagne is at its best between five and ten years after bottling. Today we drink it young, in its fifth or sixth year, and we drink it all.

cellars Epernay

Of course, some ladies of noble and ancient vintage survive for interest to honour special visitors. Mr Khrushchev, when he visited the Mat cellars in March 1960, was offered a vintage 1893 bottled in April 1894, the month and year of his birth, and was saluted on departure with a salvo of one hundred magnums opened at a given signal. In just such a way, from cellars lit with similar sconces of candles, did Alexander I, Tsar of Russia, depart after his visit on July 9, 1815.

I tasted the 1893 and tasted, too, last Septem­ber, an 1898 which became the coronation vintage of Edward VII. Both old ladies were still active and rather sweet, such as would suit the end of a meal, not the beginning. Yet there was tragedy in the sweetness. So old were they, they faded as we drank. The sparkle vanished. The taste went bitter. In half an hour they were dead.

The best French Champagne

October 12th, 2012

The wine so produced from all the vineyards amounts to about 40,000,000 bottles of cham­pagne a year, distributed by about 150 cham­pagne firms, or houses. The industry therefore is small, even if it is world famous.

Who drinks champagne? First, the French themselves, who drink something like 27,500,000 bottles annually. Then the British, drinking 3,200,000; the North Americans 2,500,000; the Belgians 1,400,000; the Italians 600,000; and the rest of the world 4,800,000. There is room, then, for sales to expand, especially in the Middle East, Asia, North and South America and Africa, notwithstanding customs barriers.

Veuve Clicquot

The biggest barrier, in fact, is the conservative nature of the champagne industry itself. Gener­ally it has been slow to mechanize, slow to use modern sales methods, and slow to reach beyond the classes who have traditionally drunk cham­pagne, to the rising classes and younger age groups of the world’s welfare states, in the old countries as well as the new ones. The traditional British markets, for example, could be much expanded if the major houses turned their attention to these new consumers, reaching them through modern information methods which could break down snob association and kill the idea, created by hotels and restaurants, that champagne is more expensive than it really is. A simple investigation in the Sunday Times recently showed that a champagne party for thirty people, using non-vintage champagne at 25s. a bottle, was cheaper than the more usual whisky-and-gin party for a similar number of people. This news caused astonishment in London, Rheims and Epernay; but it could have been discovered by the wine trade years ago.

Among world-famous houses of champagne like Pol-Roger, Veuve Clicquot, Mumm, Krug, Heidsieck and so on, only one has really developed modern methods in a big way. This is the house of Mott & Chandon, the largest of them all and therefore the one most easily able to afford mechanization. Its hydraulic presses, pressing 240 tons of grapes an hour, day and night, during harvest, its methods of transferring this great volume of wine to vats and casks, its testing and laboratory devices, are all unique. In terms of labour these methods have reduced the number of workers employed in key pro­duction departments from 150 to 24, of whom 12 are apprentices. In economic terms new methods have helped to push sales to around 6,000,000 bottles a year, almost a sixth of all champagne sold, and so far ahead of any other house that Moët’s price policy largely determines the price policy of the industry.

mumm champagne

This way, it seems, lies the future, so that smaller houses may have to combine to effect a similar modernization if they are not to go out of business.

Moet’s methods, largely born in the fertile mind of Count Robert-Jean de Vogue, head of the firm, do not depart essentially from the traditional methods of making champagne which were developed in the second half of the 17th century by Dom Perignon, cellarer of the local monastery of Hautvillers.

To understand these traditional methods we must glance again at the new champagne lying in its forty-four-gallon casks in cellars below Epernay, labelled according to the growth from which it came.

Heidsieck champagne

It ferments in the casks until the onset of winter stops the fermentation. Then the cellars are opened so that the cold will cause a precipi­tation which throws the impurities to the bottom and allows the clear wine to be drawn off.

Up to this point the manipulation of the wine is much the same as in other wine-growing districts. Now comes the difference. When the wine is drawn off it is blended, one growth with another, in enormous vats which are charac­teristic of champagne cellars.

Champagne is the only great wine so blended. The idea of the blend was developed by Dom Pérignon, who also introduced the cork as we know it, so that the natural carbonic gas cannot escape and bubbles can form. Nothing new has been invented in this field since his experiments clarified the wines, explained the reason for the sparkle and put the gas to work. Alt the scientific researches of the industry since then have only rationalized the principles he evolved.

The blending, or cuvee, therefore, is almost as important as the harvest itself. The heads of each firm and their chefs de cave have to be experienced tasters, knowing what the new wine from each growth will be like when it is old and what it will become when it is married with the wines of other growths.

Champagne from Rheims and Epernay

October 4th, 2012

How to get there:

Routes and Fares: Except for those with their own cars, Epernay is best reached from Paris (a little under two hours by train). Return fares to Paris by air range from £7 5s. for a 90-day night-tourist return by the coach-air-coach service to £19 8s. for full 1st class. The popular day-tourist return fare is £14 19s. (valid for 90 days), while the night-tourist return costs £9 19s. The return journey by rail costs between £10 17s. and £13 15s. 1st class and between £7 15s. and £9 5s. 2nd class, the cheapest route (in summer) via Newhaven and Dieppe and the most expen­sive via Dover and Calais. Car travellers have a wide choice of sea or air crossings. Six to seven hours should be allowed for the journey from Channel ports or airfields to Epernay.

Formalities: Valid passport or travel identity card only.

Champagne Reims

Accommodation: There are few hotels in Epernay and these are usually fully booked. Visitors would be better advised to stay in Rheims and drive over to Epernay, if they can. Rheims has the usual range of hotels, with prices from about 15s. a night for room only.

Information: General travel queries should be addressed to the French National Tourist Office, 66 Haymarket, London, S.W.1. Informa­tion about champagne and its production may be had from the Comité Interprofessional du Vin de Champagne, 23 rue Henri Martin, Epernay, Marne, France. Most of the big champagne houses are open to visitors.

FROM September till the spring the champagne of the autumn harvest sleeps without sparkle in casks below Rheims and Epernay. It is quite still. In February or March it is blended and bottled. Captured in the bottle, it wakens with spring and ferments. It sparkles and will go on sparkling till we drink it, five years later.

The grapes which create this wonder grow in thirty thousand strictly defined acres in an area twenty-odd miles around Rheims and Epernay. These acres are divided between 10,000 owners, called vignerons. Some of them, like the houses of Moet & Chandon, Mumm and Krug, own con­siderable portions of the land, but the average size of a holding is only an acre and a half. Many houses own no vineyards at all, buying their grapes each year from peasant vignerons.

No genius is needed to understand how vine­yards on the slopes of these tree-covered hills acquire their personality from the combination of climate and geography which makes cham­pagne what it is. Lying about ninety miles east of Paris, the climate resembles that of the French capital, generally mild in winter, variable in spring, hot in summer and calm and fine in autumn. Yet the neighboring Vosges mountains can turn this mildness into weather too extreme, one might think, for vines.

Champagne Rheims

To compensate, the black and white Pinot vines (the Pinot Meunier and the Chardonnay white-grape vine) have adapted themselves to their conditions. Sturdy but less productive than vines in other regions, they form their fruit earlier and ripen more slowly over a longer period, the high sugar content of their juice yielding as much as twelve degrees of alcohol.

The hills upon which they grow shelter them from the north wind, raise them above the plains where frost is specially dangerous, and dispose them at such an angle to the sun that the chalk soil reflects its rays and gives out the maximum of heat and light. Forests near by help to regulate moisture in the air and soil, while from the soil itself—chalky and gravelly, with lime and calcium—the wine draws much of its quality. Soil, location and cultivation, in that order, determine the quality of a vineyard and its wine.

Champagne Epernay

In late September or early October the gathered grapes are brought in baskets from the vineyards to the presses. It is a time of high excitement, especially when the harvest is a record for quantity and quality, as it was in 1959. Even a rather wet harvest, like that of 1960, does not lose this excitement, which seems to flow as

much from tradition as from full baskets, pound on pound and ton on ton of grapes, filling the air of every village with pungent smells.

Try to see a wine harvest. Pass through Champagne at the right moment (any cham­pagne house will tell you when) and you will sense this contact with the past. The carriage of the baskets, the bent figures at the vines are what Homer described, and Tacitus too and the reverend fathers of the mediaeval church.

The grapes are weighed and emptied into huge presses holding four tons at a time. Without crushing pips or stalks or extracting the colour from the skins the juice is squeezed from the grapes in successive presses to run into vats whence it flows into casks. Four tons usually give 572 gallons of juice, corresponding to thirteen casks holding forty-four gallons each. Of these only the first ten casks, obtained by two or three rapid turns of the screw of the wine press, will go to make the really superior wines. The remaining three casks may also by law be called champagne, but any juice besides (and there is usually quite a lot) must be sold as ordinary wine without any appellation.