The Good Life July/August 2013 by Nature's Fare Markets

THE The Magazine of

LIFE

Nature’s Fare Markets Live well. Live organic.

July/August 2013

What’s Happening to the Future of British Columbia’s Wild Pacific Salmon?

7 Abdominal Fat, Insomnia, & Blood Sugar

Tricks of the Food Trade

Food Cravings

Redefining “Core”

THE

contents

LIFE

July/August 2013

Good Feature

Something’s Fishy What’s Happening to the Future of British Columbia’s Wild Pacific Salmon?

Good to our Planet 21

Nitrogen – Too Much of a Good Thing?

Good Health

7 Abdominal Fat, Insomnia, & Blood Sugar What’s the Connection Between Them? By: Dr. Kate Rhéaume, nd 9 Tricks of the Food Trade 14 Missing Melatonin

Linked to Higher Risk of Type 2 Diabetes

18 Optimise Fertility By: Lorna Vanderhaeghe Good

Nutrition

Angst of the “Wifelady” By: Jordan Marr

Ask Nature’s Fare Nutritionist

What We’re Eating

Watermelon

+ Recipe: Grilled Halibut with Watermelon, Cucumber, & Prosciutto Salad

events

Tales from the Farm

Good

Food Cravings A Tormentor or Blessing in Disguise? By: Lisa Kilgour, rhn

Fitness

Excel Fitness Fit Tip

Re-defining

“Core” By: Rhonda Catt

In every issue

3 Noteworthy Notions 22 Shopping Guide: Healthy Joints 23 Staff Profile 23 Nature’s Fare Markets Update

July

August

Flyer Sale (starts)

July 4

Thursday

Customer Appreciation Day July 13 Saturday

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Wednesday

Langley Kilgour

Penticton

Flyer Sale (starts) July 18

Thursday Friday Friday

Thursday

Ask the Nature’s Fare Nutritionist: Lisa

August 21 August 30

All Stores

Wednesday Friday

All Stores Kilgour Penticton Kilgour Kelowna

Dates subject to change. See store or online for event details.

Vernon

Ask the Nature’s Fare Nutritionist: Lisa

July 26

August 15

Ask the Nature’s Fare Nutritionist: Lisa

All Stores

Downtown Block Party Sale July 19

Thursday

Flyer Sale (starts)

Ask the Nature’s Fare Nutritionist: Lisa

July 17

August 1

Kilgour

Vernon

2 | July/August 2013 100%

Noteworthy Notions Supplements AOR Curcumin Active Curcumin is a herbal anti-inflammatory that is excellent for treating joint pain and stiffness. Curcumin Active is the most highly bioavailable curcumin supplement on the market – with the latest research showing a greater than 100-fold increase in bioavailability compared to traditional curcumin supplements. Just one capsule of Curcumin Active delivers an effective dose of curcumin, equivalent of over 13g of 95% extract. Check out AOR’s informative monthly Educational Webinars at www.aor.ca

Health & Beauty Gabriel Lipstick

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This summer, instead of choosing soft drinks that are laden with sugar, choose Zevia – the sugarfree soda that is sweetened with stevia. Zevia contains zero calories and has no artificial sweeteners. Available in a variety of flavours.

Books Knockout —by Suzanne Somers In Knockout, author Suzanne Somers interviews doctors who are successfully using the most innovative cancer treatments – treatments that build up the body rather than tear it down. Somers herself has stared cancer in the face, and a decade later she has conquered her fear and has emerged confident with the path she’s chosen.

club rea

Food

Now she shares her personal choices and outlines an array of options from doctors across the country, including effective alternative treatments without chemotherapy, radiation, or sometimes even surgery.

Movies Fat, Sick & Nearly Dead 100 pounds overweight, loaded up on steroids, and suffering from a debilitating autoimmune disease, Joe Cross is at the end of his rope and the end of his hope. In the mirror he saw a 310lb man whose gut was bigger than a beach ball and a path laid out before him that wouldn’t end well – with one foot already in the grave, the other wasn’t far behind. Fat, Sick and Nearly Dead is an inspiring film that chronicles Joe’s personal mission to regain his health. Fat, Sick and Nearly Dead is the winner of Best Documentary from the Iowa Independent Film Festival, and of the Turning Point Award from the Sonoma International Film Festival. It has also earned many other film festival nominations.

the good life The Magazine of Nature’s Fare Markets | 3

GOOD

Feature

Something’s Fishy What’s Happening to the Future of British Columbia’s Wild Pacific Salmon? For British Columbians, the Pacific salmon is as much a symbol of Canadiana as the beaver or the maple leaf. These fish are a keystone species, which means that they are essential to the natural function of the ecosystem. They are also an important part of British Columbia’s economy, and a totem of West Coast First Nations culture. Since 1990, the population of certain types of Pacific salmon species has been dwindling. Originally, biologists thought that the decline in fish swimming up British Columbia’s rivers was a result of overfishing. In 2009, a stop was enforced on salmon fishing in many parts 4 | July/August 2013

of British Columbia to allow for the fish to repopulate. Unfortunately, this ban on salmon fishing did not increase salmon stock as scientists hoped it would. Biologists then speculated that the decline could be due to lack of food or increased water temperature. Research proved both of these hypotheses false. Around the same time as salmon stocks were starting to dwindle, the first industrial fish farms were opening along British Columbia’s Pacific coast. These farms were placed directly on wild salmon migration routes from the ocean to the inner rivers of the province. Fish farms consist of 600 thousand to 1 million fish kept stationary in netted pens that are tethered

close to the shore. Waste and pathogens are abundant in these farms because of the lack of movement the fish are allowed, letting viruses easily transfer between fish. Although there is a significant lack of information regarding the health and wellness of farmed fish, there is a small amount of research that shows that farm fish contain chemicals like PCBs and PBDE. PCBs, or polychlorinated biphenyls, are chemicals that were banned from use in the United States in 1979 due to their harmful effect on humans and the environment. They were used for electrical insulators, capacitors, flame retardants, solvents, and in electrical appliances like televisions. Although these

chemicals are no longer used they are still found in certain environments. PBDEs are similar to PCBs in their usage and their effect on human and environmental health. When compared with wild salmon, research proves that farmed fish contain 13 times the number of harmful chemicals as the wild fish. Almost all contaminants found in farmed fish are labelled as either probable or possible carcinogens by the Environmental Protection Agency. Aside from the negative health effects that may be associated with eating farmed fish, the introduction of fish farms into wild Pacific salmon migratory routes has caused widespread disease and poor health of wild salmon stock. When the government first entertained the idea of placing fish farms along the west coast of British Columbia, they spent time interviewing local fishermen, conservation societies, and First Nations groups to classify areas of the ecosystem as green, yellow, or red. Green areas signified areas that were safe for fish farms, yellow were areas that should be used by farms with caution, and red were areas that should never be used for fish farming. The red areas were particularly sensitive because they were areas where wild salmon schooled, large colonies of prawns lived, whales frequented, and rock cod inhabited. Despite the efforts of local environmental groups, within a year of these inquiries, there were more fish farms in these red areas than anywhere else on the coast. As the wild salmon stocks swim past these fish farms they are bombarded by viruses and pathogens that accumulate in clouds around the perimeter of the farms. The wild salmon are quickly infected with the diseases which more often than not cause them to die before they can reach their spawning grounds. As the rates of wild salmon returning to rivers to spawn continued to decrease, the Department of Fisheries and Oceans (DFO) appointed Dr. Kristi Miller, a geneticist, to study the cause of the dwindling population. Through genetic observation, Dr. Miller was able to ascertain that the common thread between the dying salmon was a pathogen known as parvovirus, otherwise known as salmon leukemia. The results of Dr. Miller’s research was so compelling that it was published in the world’s most prestigious science journal,

Dr. Kristi Miller is the Head of the Molecular Genetics section at the Pacific Biological Station, Fisheries and Oceans Canada, as well as an adjunct professor in the Department of Forest Sciences at the University of British Columbia.

Alexandra Morton is a Canadian American marine biologist best known for her 30-year study of wild killer whales in the Broughton Archipelago in British Columbia. Since the 1990s, her work has shifted toward the study of the impact of salmon farming on Canadian wild salmon.

Science, which called it some of the most important research conducted on salmon in over a decade. The DFO’s response to Dr. Miller’s research was highly unexpected. Instead of instituting tests on the farmed salmon to determine if they too were infected with the parvovirus, the DFO forbid Dr. Miller to continue any further research or share her findings with any other individuals. Furthermore, Dr. Miller was threatened with budget cuts to her Nanaimo research lab if she continued with her parvovirus research.

In 2009, the Canadian government created the Cohen Commission, formally known as the Commission of Inquiry into the Decline of the Sockeye Salmon in the Fraser River, which was charged with determining the causes for the decline of the Fraser River sockeye and to develop recommendations for future sustainability of the sockeye population. Dr. Kristi Miller as well as Department of Fisheries and Oceans senior officials were present at the inquiry. The Commission consisted of 150 days of hearings and cost the province $26 million. Included in the topics presented at the inquiry was the DFO’s decision not to pursue further testing of farmed fish for parvovirus and ISA . Around the same time as Dr. Kristi Miller was discovering the genetic proof of parvovirus in wild fish, biologist Alexandra Morton was noticing more and more dead fish along the wild salmon spawning routes. She took it upon herself to collect samples of these fish and send them to the only two labs in the world that are specifically recognized for ISA testing. The first lab was in Norway, and was run by Dr. Are Nylund, the leading expert on ISA worldwide. The second lab was in Prince Edward Island, which was recognized by the World Health Organization as one of only two labs entitled to test for ISA with international significance. The results of laboratory testing proved that European ISA was the same found in wild fish along the Pacific coast. These findings were addressed at the Cohen Commission, however, the Canadian Food Inspection Agency (CFIA), which had taken control of Morton’s samples, denied any evidence of ISA whatsoever. In

Parvovirus was originally found in farmed Atlantic salmon populations in Norway. It was accompanied by another fatal salmon virus known as infectious salmon anemia virus, or ISA . ISA is salmon influenza and is the most lethal salmon disease as it is quick to mutate and increase in strength. While there are many species of wild salmon, farmed salmon is always Atlantic salmon. Farmed Atlantic salmon eggs are sold to fish farms worldwide, and it is from these eggs that farms create their stock. In Chile, parvovirus and ISA contaminated eggs were used to cultivate fish farms stocks. Unfortunately, due to the two pathogens, the Chilean aquaculture (fish farming) industry experienced a total collapse of their populations. The damage caused by the two viruses was over two billion dollars and was the leading cause of the demise of Chilean fish farming. The only way that parvovirus and ISA could reach Canadian Pacific waters would have been through the purchase and use of farmed Atlantic salmon eggs by aquaculture companies.

the good life The Magazine of Nature’s Fare Markets | 5

Salmon Guide

Wild Salmon vs. Farmed Salmon Wild Salmon

Farmed Salmon

Wild salmon are less fatty yet provide higher levels of omega 3 fatty acids than farmed fish

Farmed salmon are given antibiotics and are exposed to more pesticides than wild fish

Wild salmon have 20% higher protein content than farmed fish

Farmed salmon are fed a coloured dye to help turn their flesh pink. Without it, their meat would be an unappetizing gray colour

Wild salmon contain less inflammatory omega 6 fatty acids than farmed fish

Farmed salmon contain significantly higher levels of PCBs and PBDEs – both of which are suspected carcinogens, possibly due to the consumption of fish farm feed

addition, the CFIA attacked the two labs and their credibility, and even went so far as attempting to strip the Prince Edward Island lab of its worldwide recognized status. The Cohen Commission highlighted a conflict of interest that existed within the Department of Fisheries and Oceans. The mandate of the DFO is to protect aquatic life, however, political leaders are putting pressure on the department to support the development of a lucrative aquaculture industry. In the final report of the findings of the Cohen Commission, Hon. Bruce Cohen stated that the DFO should no longer be responsible for promoting salmon farming as an industry and farmed salmon as a product. The Commissioner went on to say that as long as the DFO had a mandate to protect the salmon farming industry, they were likely to make decisions that would compromise the health of wild salmon. The final version of the Cohen report was released October 31, 2012 and contained 75 recommendations to help preserve and increase the population of wild Pacific salmon, including the conclusion that salmon farms along migrations routes have the potential to introduce disease and have a negative impact on British Columbia sockeye. He advised that mitigation measures should be not be held back for the confirmation of scientific evidence. He also recommended a freeze on farmed salmon production along migration routes until 2020, and if by that time the DFO could not say with confidence that there was no harm to wild salmon stocks or if strong evidence of harm arose before that date, the government should prohibit all salmon farming operations in the red zones of the Pacific west coast immediately.

6 | July/August 2013

Biologist Alexandra Morton, who found European ISA in wild salmon in the Fraser River, desperately wanted to test farmed fish to determine if they too carried this lethal disease. Predictably, none of the farms asked were willing to provide her with any samples. Not to be slowed by this setback, Alexandra came up with the idea of testing fresh frozen farmed fish that is sold at supermarkets across Canada. Immediately, she noticed that the majority of the farmed fish were far skinnier than the average wild salmon. Generally, fish become skinny due to decreased or curbed appetite, which is a side effect of ISA , parvovirus, and sea lice. Additionally, she noticed that the farmed fish at the supermarkets had sores and lesions on their bodies and some even had mutated faces, all of which are conditions associated with ISA and parvovirus. Plus, 3 out of 11 store bought fish tested positive for ISA , and all 3 of which were British Columbia raised farmed salmon. Because the DFO would not permit testing for ISA , Alexandra sent her samples to Norway for confirmation. She even went so far as to take samples from salmon at a local sushi restaurant, which also tested positive for ISA . Infectious Salmon Anemia is listed as an internationally reported disease, meaning that if an individual discovers this disease they are obligated to report it internationally. Other examples of internationally reported diseases are Mad Cow disease, Swine flu, and Avian flu. History has shown that diseases that originate in farm animals are one of the greatest causes of epidemics in humans, so it is easy to draw the conclusion that humans who regularly eat farmed salmon infected with ISA could face some health complications themselves.

What Can You Do? The best thing that consumers can do to help protect Pacific sockeye salmon is to not support fish farming and always buy wild fish instead. Organizations like Ocean Wise and Sea Choice provide lots of information about sustainability and safe choices for our oceans and rivers. Ocean Wise is a program created by the Vancouver Aquarium that works with restaurants, markets, and suppliers to help provide ocean friendly buying options for consumers. Sea Choice is another Canadian organization that works in conjunction with Monterey Bay Aquarium to provide individuals with all the information they need to make informed, sustainable seafood choices. Sea Choice lists wild Alaskan salmon as the best option for sustainability. Wild British Columbia salmon, including sockeye, Chinook, and Coho, are listed as being a species of concern, and farmed Atlantic salmon should be avoided completely. What may seem surprising is that Sea Choice also recommends a farmed freshwater Coho salmon as a best choice for consumers. However, upon closer inspection, it is clear that there is a difference between these fresh water salmon farms and open ocean farms. Fresh water farms are landlocked, meaning that there is virtually no risk of the spread of parasites and pathogens to wild fish. Additionally, all the water at these landlocked farms is treated before it is discharged, which limits the amount of contaminated water that is released into the environment. Whether these fresh water farmed fish are in better health than ocean raised farmed fish, or if they contain the same number of chemicals is not clear.

For more information on how to protect BC salmon visit www.salmonconfidential.ca, or www.salmonaresacred.org. Read up on petitions being sent to the British Columbia government and watch the documentary film Salmon Confidential for free. This film follows biologist Alexandra Morton on her quest to save Pacific salmon. Also check out the Pacific Salmon Foundation at www.psf.ca. The foundation is responsible for a number of projects and activities aimed at protecting salmon in British Columbia.

GOOD

Health

Abdominal Fat, Insomnia & Blood Sugar What’s the Connection Between Them? Dr. Kate Rhéaume, nd has been lecturing on the connection between insomnia and belly fat for several years. Many people say they have used her advice to stay asleep and overcome their sweet tooth. Email her at: www.DoctorKateND.com Did you awake at 3am again this morning? If so, you’re not alone. Insomnia is a common concern among Canadians. You might try eliminating caffeine, darkening your bedroom, and other practical sleep tips. But if those don’t bring relief from middle-of-thenight awakenings, fluctuating blood sugar could be to blame. When blood sugar drops quickly, the body perceives this as a stress and responds by producing adrenalin. During the day, this can result in the symptoms typically associated with hypoglycemia: cravings, shakiness, unclear thinking, etc. At night, an adrenalin surge can wake you up, leaving you feeling quite alert and unable to go back to sleep. If the blood sugar drop is severe enough, the same mechanism may even usher you to the kitchen in search of a snack, although not everyone experiences this.

Whether or not they realize it, many people are on a blood sugar roller coaster due to excess weight, insulin resistance, or a poor diet. Anecdotal evidence suggests this could lead to insomnia. This is a serendipitous finding from yet-to-be published weight loss studies using continuous glucose monitoring. The research revealed that many people who suffer from blood sugar swings during the day also experience a glucose drop around 3am. Early in the trials – even before significant weight loss had occurred – several participants reported sleeping better and this seemed to be associated with stabilizing blood sugar. Further research is needed to confirm this intriguing phenomenon. In the meantime, if insomnia is keeping you from getting the rest you need, take steps to regulate your blood sugar throughout the day. Taking

Jump off the Blood Sugar Roller Coaster PGX Daily Ultra Matrix by Natural Factors is a non-starch polysaccharide (fibre) that has a very high water-absorbing capacity. When used with meals, PGX absorbs significant amounts of water, increasing the volume of the food you eat, quickly making you feel full, even when your food portions are smaller.

PGX Satisfast by Natural Factors gives protein throughout the day to help improve appetite control and generally increases satiety more than fat, thereby decreasing total calorie intake. This combination of PGX and whey protein will reduce your hunger so that you will be satisfied with smaller portions, and will give you the willpower to pass up high calorie, low nutrient foods.

PGX Ultra Matrix Plus Soothe Digest by Natural Factors is an effective tool to help balance blood glucose levels and reduce insulin resistance. It is also an aid in digestion as it a source of dietary fibre to your diet.

PGX at every meal keeps blood sugar stable, which may help you avoid the 3am wake-up. So jump off the blood sugar roller coaster. A trimmer waist line and maybe even a better night’s sleep awaits!

the good life The Magazine of Nature’s Fare Markets | 7

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Health

Tricks of the Food Trade How the Food Industry Keeps Us Coming Back For More It’s no secret that refined foods are bad for us. The same is true for excessive salt, sugar, and fat. Regular consumption of refined carbohydrates and sugars is linked to obesity and diabetes, and eating too much salt and fat is linked to heart disease, stroke, and cardiac arrest. Since we know the dangers, one might wonder why we are still tempted to consume large amounts of these foods. It may be because the food industry is silently manipulating us to consume more and more. Food industry scientists are toiling away to determine the exact ratio of salt, fat, and sugar that will trigger a craving response in our bodies. It’s not as simple as

adding an extra teaspoon of salt to a recipe, or an extra dollop of butter, – it’s a complex science that is aimed to ensure that consumers continue to want more, and more, and more! Food industry experts use a host of research tactics like regression analysis, mathematical techniques, and advanced science to determine the exact combination of ingredients that will keep you craving more. More being the operative word in this case, as the more consumers eat, the more they will crave, and therefore, the more products they will buy – this lines the pockets of large food companies, but also results in an unhealthy population.

When creating a new product, scientists will carefully determine the exact blend of flavours that will ensure that the consumer doesn’t get bored too quickly. Overriding flavour is initially very attractive and we are quickly satisfied because of its concentration. Food industry scientists seek to avoid this by creating a blend of flavours that doesn’t provide total satisfaction in just a few bites. Instead, the flavour is just strong enough to please us, but not strong enough to satisfy, so as a result, we eat more. “Mouth feel,” “maximum bite force,” and “sensory specific satiety,” are all terms that chemists, neuroscientists, and

the good life The Magazine of Nature’s Fare Markets | 9

physicists use to describe the factors that keep consumers craving another helping. For example, a product that is too hard to chew means excess work for the consumer, likely resulting in less consumption. A product that is too easy to chew may provide a feeling of fullness too soon, causing the consumer to stop eating. The product must have just the right amount of chewiness to be easy to eat, but not to provide a premature feeling of fullness. For many snack products, the sound that the food makes as it is being chewed is particularly important. A loud crunch creates a distraction and takes focus away from what is being eaten. Unilever actually completed a study to determine if a consumer’s perception of a product was altered in relation to its crunchiness. Results showed that people believed a chip to be fresher and tastier in direct correlation with its crunch level. Another trick used is to have the food quickly dissolve. In the food industry, this is a phenomenon called “vanishing caloric density” that in essence is our brain being tricked into believing that a product that is quickly dissolved does not have much caloric impact on our bodies. There are many ingredients that are added to food products that on first glance may seem innocuous. However, these ingredients have been carefully planted in the product to create an addictive response in consumers. Michael Moss, author of Salt, Sugar, Fat: How the Food Giants Hooked Us, spent four years researching the secrets of the food industry to

determine the methods of formulation that there is not enough of these ingredients to provoke such strong cravings in consumers. have any impact on health or nutrition. Food Previously an investigative reporter for the companies are also able to call their products New York Times, Moss treated this subject like anything they like, regardless of whether detective work, using internal documents that ingredient actually exists in the product. and interviews with top executives to gain “Cheese” crackers may not actually contain any information for his book. Bruce Bradley, a cheese, or a “creamy” item may not actually former food industry executive who spent 15 be made with cream. Manufacturers are able years working at General Mills, Pillsbury, and to use different ingredients (often highly proNabisco, ended up quitting his job because he cessed items) to recreate the taste of a whole felt too troubled by the connections he was food. A “guacamole” dip might not contain any seeing everyday between the products he was real avocado, but instead be made with just a creating and the rising trends of obesity and mixture of green food colouring and hydroother health issues. genated soybean oil. As a health conscious individual, it is important to understand and Food companies don’t just stop at manipulatbe familiar with the number of ways that food ing ingredients in their products, but they industry giants are able to sneak unpleasant also take care to manipulate labels as well. By ingredients into their products in order to get law, ingredients must be listed on the label us hooked. Knowledge of these tricks of the in order of the greatest quantity. If a product trade can make a big difference in one’s health contains a lot of sugar in proportion to other and wellbeing. ingredients, it will be one of the first ingredients on the list. This doesn’t look good to There is mounting pressure on the food consumers who may be trying to avoid high industry to reformulate many of these amounts sugar. So, instead of using just sugar, foods into more health conscious options. a manufacturer may use a blend of various Unfortunately, this proves to be a difficult sugars instead – like dextrose, sucrose, brown task as the building blocks of many prosugar, corn syrup, or corn syrup solids. This cessed food items are salt, sugar, and fat. way, the ingredients are spread out enough Some companies have made steps to enhance that they do not need to be listed as one of the experience of eating a healthier version the first items in the ingredient list, so it of their product in hopes that it would make appears that there is not a lot of sugar in the up for the change in flavour, however most product. Manufacturers also practice a trick are still in the experimentation phase. For called “label padding” which is the addition individuals, it’s important to realize that of healthy items in miniscule quantities. By there are ingredients in many food proddoing this, they are able to say that a product ucts that are specifically intended to elicit a is made with healthy ingredients – like bercraving, and that giving into the desire can ries or herbs, for example. Yet, in actual fact become an extremely unhealthy habit.

From Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry – and how it used salt, sugar, and fat to addict us. Sugar, Salt, Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Sugar, Salt, Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry’s own say, “Enough already.”

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Nutrition

Ask the Nature’s Fare Nutritionist

Food Cravings A Tormentor or Blessing in Disguise? Lisa Kilgour, rhn is Nature’s Fare Markets’ very own Registered Holistic Nutritionist. She is Board Certified in Practical Holistic Nutrition and provides one-on-one consultations and speaks for select vendors in our stores. Come in and speak to BC’s favourite nutritionist. Cravings are a major cause of dietary indis“If only I had the strength to say no to my sugar cretion… and can be the source of a big pile of cravings I would be able to eat a healthy diet!” guilt we feel everyday. But for me, as a nutriThis is a statement I hear pretty much everytionist, cravings are an important piece of the day. We tend to feel as though it’s our lack of puzzle of health. What, when, and why we willpower that stops us from eating enough crave food tells me a lot about any nutritional veggies and fruits everyday. It’s our fault we’re imbalances, blood sugar imbalances, and “weak.” Well, this idea is, happily, just plain deficiencies. Without these cravings to guide wrong! Cravings are our body’s way of telling me, my job would be much harder. us that something is off and that an imbalance needs to be corrected. The problem is that your 12 | July/August 2013

body is always going to ask you to eat the most delicious thing to rebalance itself because it wants to make sure you do it. For example, if your blood sugar is crashing, your body isn’t going to ask you to eat an apple, it’s going to ask you to grab that cookie you know is in your cupboard. Both will rebalance this state of low blood sugar, but you’re much more likely to eat the cookie. So, what are these underlying imbalances that can cause cravings?

The Craving:

Sugar

Blood sugar imbalances are the most common cause of sugar cravings – particularly mid-afternoon sugar cravings. These cravings are demanding and can make us feel frustrated or impatient. The solution: Add some healthy fat and protein to your breakfast and lunch and watch these cravings disappear! The Craving:

Bread & Sweets

Do you ever dream of candy, cookies, or chocolate? Do you ever find yourself munching away on a cookie without remembering how it got into your hand? Do you feel tired or under the weather anytime you try to remove refined flour and sugar from your diet, even for just a few days? These cravings are frequently caused from an imbalance in your gut bacteria. This large ecosystem has a direct line of communication to your brain and will always ask for what it wants. “Bad” or unhelpful bacteria feed on undigested sugar – namely your favourite sugary treat (since your diet created this ecosystem).

See the March/April 2013 edition of The Good Life to learn how to rebalance your gut bacteria.

The solution:

The Craving:

Chocolate

Oh, chocolate, how do I love thee? This is my most potent craving, and my body can become deficient in magnesium due to my busy lifestyle. Magnesium is frequently the underlying imbalance when your body is asking for chocolate, and raw cacao (raw chocolate) happens to be great source of magnesium (our body is so smart)! Other symptoms of low magnesium are muscle cramps and tension, low energy, and ticklishness. The solution: Eat chocolate! But, just dark chocolate or raw cacao (not milk chocolate – it will only make the craving worse). The Craving:

Salt

Do you prefer savoury over sweet? Are potato chips or pretzels your favourite comfort food? Do these cravings increase when you’re under stress? Do you have low blood pressure?

Salt cravings can be a true craving for salt… and salt is what your body needs. But, it needs healthy, good quality sea salt, not refined table salt. Unfortunately, the salty foods we tend to eat when we crave salt are high in refined salt and this can actually increase our cravings. Your adrenal glands (which produce the stress hormones cortisol and adrenaline) need additional sodium when you’re under stress to keep your blood pressure balanced. The solution: Many of my clients are surprised when I recommend adding extra sea salt to their diet, but they feel much better once they do. Be cautious though, as too much of this good thing can be harmful! Only add large doses of sea salt to your diet under the recommendation of a trained practitioner, and always follow your doctor’s advice if they have recommended a low sodium diet. Instead of cursing your cravings, embrace them! Look at them as helpful clues to guide you to your unique-to-you healthy diet. If you’re unsure what your cravings mean, meet with a Registered Holistic Nutritionist and they will help you discover your body’s inner language. Now, if you’ll excuse me, my body has put in a request for a few squares of dark chocolate.

Boosts your va-va-va-voom*

Chaga *Chaga has been used for thousands of years as a longevity formula, antioxidant and generally for feeling awesome.

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the good life The Magazine of Nature’s Fare Markets | 13

GOOD

Health

Missing Melatonin Linked to Higher Risk of Type 2 Diabetes Lack of sleep can make even the most outgoing person feel a little suppressed, so it’s not surprising that a link has been discovered between melatonin and the risk of contracting Type 2 diabetes. The connection may not be immediately clear, but taking a minute to think about the symptoms of lack of sleep and unstable blood glucose levels will reveal that there are some parallels. Melatonin is a naturally occurring hormone that is produced in our pineal gland. It is secreted in the bloodstream, with larger quantities being released at night. The cycle of the hormone’s secretion is critical for maintaining a normal sleep cycle. The disruption of melatonin release also causes our sleep cycles to become disrupted, resulting in poor sleep or lack of sleep. There are different levels of sleep that we experience during the night. During the deepest level of sleep our bodies are able to repair and regenerate tissue, strengthen the immune system, and build bone and muscle. It can take as much as 45 minutes or more to get into the deepest level of sleep and those with disturbed sleep cycles may not be able spend enough time there to get the rebuilding time their body needs. Being continuously deprived of the rebuilding component of sleep can leave one feeling irritable, dazed, and most obviously, exhausted. Interestingly, these are also the symptoms of unstable blood sugar. A recent study published in the Journal of the American Medical Association explored the link between melatonin levels and the risk of contracting Type 2 diabetes. The study involved 740 women, half of which were used as a control group. Over a 12 year period, the study measured the amount of melatonin found in the women’s urine and linked those results to the women’s risk of contracting Type 2 diabetes. The study found that regardless of other conditions like body mass index, family history, or lifestyle factors, those with 14 | July/August 2013

lower levels of melatonin in their urine were more likely to contract the disease. Another study interested in the same connection was actually able to induce a prediabetic state in participants simply by depriving them of restorative deep sleep. Once the participants were permitted to return to a normal sleep cycle, their blood glucose levels also returned to normal. There is still much research being

conducted to determine how melatonin interacts with glucose metabolism and its potential impact on the risk of developing diabetes, however, these findings provide interesting information and possible solutions for those individuals who may experience periods of lack of sleep accompanied by general feelings of poor health.

GOOD

Nutrition

What we’re eating

Watermelon

Did you know? • In Japan, people consider watermelon to be a delicacy; some sell for as much as $200 for a single melon. • Early explorers used watermelons as canteens, first eating the fruit inside and then using the rind like a cup. • The world record for the largest watermelon was presented to Lloyd Bright of Hope, Arkansas for his 268.8 pound melon. • The record for watermelon seed spitting is 66 feet 11 inches, set by Jack Dietz of Chicago in 1989.

Watermelon is a quintessential summer food that is as versatile as it is delicious. With 92% water, watermelon is the perfect choice to beat the summer heat and keep hydrated! As an added bonus, research has shown that eating foods with a high water content will create a feeling of satisfaction with fewer calories.

I’m the head chef for Nature’s Fare Markets. (Read my profile on page 23!) I spend my days creating new healthy and exciting dishes for The Apple Bistro. I’m excited to share my insight on food in this new food feature for The Good Life. In each issue, we’ll focus on a different food and discuss why it’s good for you and how you can get excited about cooking with it and eating it.

Nick Johnston

16 | July/August 2013

When most people picture watermelon they think of pinkish red flesh, however, there are yellow and orange varieties too. Yellow watermelons are slightly sweeter than their red counterparts, whereas orange watermelons have a milder flavour. Red, orange, and yellow watermelons look nearly identical from the outside. One of the key components of watermelon is lycopene, a nutrient that is also found in other red fruits and vegetables like tomatoes and red peppers. Numerous studies have linked high intake of lycopene containing foods with reduced incidences of cancer, cardiovascular disease, and macular degeneration. Watermelon is also an excellent anti-inflammatory and can help relieve minor joint irritation. It is also considered a super food because of its high antioxidant content. Antioxidants help to fight free radical damage and reverse aging in our bodies.

Buy It

Look for local BC watermelon from July through September. To find a ripe melon try the “thud” test. Give it a rap with your knuckles and listen for a hollow echo, which means it will be nice and juicy. Also, look for a slightly rough yellow patch on the rind, indicating it was left to ripen on the vine a bit longer, another indicator it will likely be sweet and juicy. Watermelon has a thick protective outer rind that is less susceptible to pesticides than other softer skinned fruits. That being said, incidences of pesticides are regularly found in conventional watermelon flesh, so it is best to buy organic whenever possible. Store whole uncut watermelons at 60° F for about two weeks, room temperature for a week to ten days, and up to a week in hot weather. Cut watermelon should be put in the fridge, where it will last approximately two days. Studies have shown that the carotene and lycopene levels in watermelon increase as it ripens at room temperature. Storing watermelon in the fridge will stop the ripening process.

Prep It

First, wash the outside. If you are going to eat it raw, simply slice it into wedges, leaving the rind on. Other dishes will require you to remove the thick rind altogether. Cut off opposite ends so that the inner flesh is just exposed. Stand the watermelon upright on a cut end. Slowly and carefully cut downward towards your cutting surface and carve the rind away from the flesh. Rotate the melon and repeat until all the rind is cut away. Between the rind and the watermelon flesh is a white barrier called the pith, which has little to no flavour and should be removed. Be sure to save the rinds though as they are delicious pickled!

Pair It

My philosophy on pairing different foods has always been in line with the idea that we should be eating as much local and seasonal food as we can. One of the great concepts of the seasonal eating movement is the opportunity to combine certain things that you may not otherwise try together. As famous British cookbook author Elizabeth David said, “If it grows together, it goes together.” This couldn’t be truer. I’ve discovered some of my food favourite combinations just by following this idea! The first thing I tried was adding grilled peaches and fresh heirloom cherry tomatoes to a creamy polenta – it was magic! When a dish calls for tomatoes, try swapping it with watermelon. It’s a refreshing alternative – think of tomato-watermelon salad or even tomatowatermelon sorbet! The options are endless. Since watermelon has such mild flavour it’s a really versatile ingredient. It can take on a great deal of flavour from what it’s being matched with – whether it’s heat from spices or acidity from vinegars. Its juiciness will add a lot of moisture to a dish and can also have a cooling effect on spicy things. That’s one of the reasons I love adding chilies or a touch of heat to any watermelon dish. Watermelon can be matched with most things ranging from fish, cheese, fruits, and vegetables. Some of my favourite things to pair it with are white fish, cucumber, Feta cheese, jalapeño peppers (anything hot, really) most spices, mint (yum), chicken, liqueur, prawns, pork, tomatoes, nuts… this list could go on and on!!!!

Cook It

If you’d like to experiment with something different, try grilling thick slices of watermelon on the BBQ. This gives the watermelon a delicious smoky flavour. I also just adore a watermelon gazpacho, spiked with mint, jalapeño peppers, and perhaps topped with some grilled prawns. Watermelon freezes really well because of its high water content. Use it to liven up smoothies and juices. Or, puree frozen chunks into a slush and fill moulds to freeze into homemade popsicles. Watermelon salsa is a creative alternative to other fruit based salsas like mango or pineapple, and is a great accompaniment to grilled fish or chicken.

Grilled Halibut with Watermelon, Cucumber, & Prosciutto Salad IN STORE: Try W!ld Ocea n Fish Wild Pacifi c Halibut. It’s sustainably harvested an d Ocean Wise approved.

Fish Pre-heat BBQ to 400° F.

4 5oz halibut fillets

Lightly brush halibut fillets with oil and season with salt and pepper

1 Tbsp grape seed oil

Grill halibut 4–6 minutes per side depending on thickness.

salt and pepper to taste

Salad 2 thin prosciutto slices

1 cup watermelon cubed and seeds removed 1 cup field cucumber cubed

BBQ over indirect heat until crispy. Remove and place on paper towel to dry and cool. Break up into small pieces once cool. Set aside.

Toss remaining salad ingredients together in a large bowl.

4–5 mint leaves roughly chopped ½ jalapeño pepper, seeded and minced o e jalapeñ Leave th if you seeds in t. ore hea want m

2 limes juiced and zested

1 Tbsp grape seed oil 1 medium shallot minced

We choose to use organic whenever possible because it’s better for you and supports a sustainable environment and community.

salt and pepper to taste

Put it all together Top fish with salad and garnish with a sprinkle of prosciutto.

the good life The Magazine of Nature’s Fare Markets | 17

GOOD

Health

Optimise Fertility Lorna Vanderhaeghe is a woman’s health expert with degrees in nutrition and biochemistry. She has researched nutritional medicine for over thirty years and is the author of eleven books including her latest, A Smart Woman’s Guide to Hormones and A Smart Woman’s Guide to Weight Loss.

Buy fertility predictors and use them every day for an entire month. This will tell you if you are ovulating (secreting an egg). Write down when you ovulate. Most women ovulate between day 10 to day 15 but you could be very different. Continue to use the fertility predictors in the following months just to confirm that you are ovulating. If you aren’t ovulating then you need to figure out why. It may be because you’re eating soy foods which disrupt hormones. Or, it could be that you were on The Pill for years and your body has not restarted ovulation. You may have Polycystic Ovarian Syndrome (PCOS). This can be checked by having a testosterone, DHE A S, DHT, fasting blood sugar and insulin tests, and an ultrasound. If you are not ovulating you should have an ultrasound to ensure the ovaries are healthy and not full of cysts.

Try at the right time. Once you know if and when you are ovulating, then you want to plan when to have sex to optimise your chances of becoming pregnant. You should avoid having sex from the start of your period until you ovulate. Then have sex morning and night during the four days that you’re fertile!

One in six women of childbearing age is infertile and sperm counts in men have dropped by fifty percent since the 1970s. The optimal age to get pregnant is the early 20s and fertility declines dramatically every year past age 30, so don’t wait too long to try! There are many reasons for infertility. Follow these steps to optimise your chances of becoming pregnant.

1 How fertile are you? Get the following tests done before you start trying. Get a thyroid test called a TSH. Your test result needs to be below 2.0 in order to become pregnant and stay pregnant. Low thyroid is the leading reason for infertility and 18 | July/August 2013

miscarriage. Then get a Day 3 FSH to determine egg quality. FSH should be below 9 for the best chances of conceiving but high FSH levels can be reversed with nutrients and diet changes. You should also have a Day 20–22 Progesterone test to make sure you can stay pregnant as progesterone prevents miscarriage. Have your iron level checked. Hemoglobin should be about 140 and Ferritin should be about 40 to 70. Your partner should have his sperm count and quality tested. Don’t assume that everything is fine with him!

When are you ovulating? This is the most important thing to find out.

Prepare your body. Take the nutrients your body needs to improve egg quality and enhance ovulation. Take a good multivitamin containing a full complement of vitamins and minerals and folic acid (this is for both the man and woman). Take 10mg of elemental iron daily. Use a herbal formula containing vitex (also called chastetree berry) to enhance regular cycles and healthy ovulation. Eat plenty of vegetables and great nutrient dense foods, and healthy fats like extra virgin olive oil and GL A to improve your fatty acid profile. Take DHA as it will aid eye, brain, and heart health in your baby. Plus, avoid fluoride as it blocks the uptake of thyroid hormone and do not eat soy foods of any type.

Tales from the Farm

GOOD

Nutriton

Angst of the “Wifelady” Jordan Marr is a certified organic farmer at The Homestead Organic Farm in Peachland. You’ll often find The Homestead’s fresh produce in Nature’s Fare Markets Kelowna and West Kelowna locations. To read more of his writing, visit www.thehomesteadorganicfarm.ca

Would a rose by any other name really smell as sweet? The ‘know-your-farmer’ ideal that our culture has fostered in the last decade or so has played a crucial role in improving the prospects for local farmers like me. In response to the increased importance their customers have placed on learning where their food comes from, stores like Nature’s Fare Markets have made efforts to showcase the people who produce the food in their aisles, such as providing me with this venue to talk about what I do.

I struggle to find the right word to describe what it is that I do to make my living.

this farm, we have an orchard too. Plus we grow hay, care for a couple of horses, and also manage a few acres of forest too. We’ve even had bees and goats here in the past. Elsewhere, I’ve produced beef and eggs. My ego is big enough that this matters to me. Well, how about “Farmer” then? Is there anything wrong with that? Actually, it’s a fitting title when I’m talking to civilians (that’s what we “Wifeladies” call city folk or anyone outside of the industry). But the problem that arises with the “Farmer” title is that it’s a focal point for insecurities and petty rivalries within this industry. Unfortunately, rather than rally around the things we have in common, our country’s dwindling population of “Agriculturalists” tend to squabble over who has more credibility. Someone will say that a particular sheep producer isn’t a “real” farmer because their income doesn’t solely depend on it. That wheat grower over there? He’s not a “real” farmer either because he’s too reliant on corporate chemicals. And that Jordan guy? Don’t get me started on him! He grows vegetables on less than two acres in Peachland. That just ain’t “real” farming!

People may say that this is just another examYou’d think it’s straightforward answer since I ple of my neuroses at work, only I know I’m primarily grow vegetables. So, I’m a “Gardener,” not the only one thinking about this. When right? But… that title is a bit problematic first I moved to this region I met a veteran for me because of its strong association with “Veggie Grower” who, like me, came from an backyard recreation and is too ambiguous to ef- urban upbringing. He was surprised to hear fectively describe what I do. In Britain, the title me refer to myself as a “Farmer.” For him, a of “Market Gardener” is well-known and quite title referenced one’s experience and skill. “I apt. But, here in Canada, it tends to elicit a lot grew veggies for 20 years before I felt justified These days, more and more people are inof confused looks. Ditto with “Horticulturalist.” using the title of “Veggie Farmer,” he told me. terested in who’s producing their food. This “Agriculturalist” is too stuffy and self-important Fine then. I guess that makes me a “Farmie,” is great, because it’s helping to break down sounding for me. “Husbandman?” My feminist some long-held stereotypes about farmers partner would slap me! What about “Wifelady?” which is the new title I suggest we use to describe a “Farmer” with training wheels. Want and farming. But, it has also been a bit probI’m not that secure to go with that one. to get to know me a little more? On weekends lematic for me. As a recent, city-raised entrant So, how about plain old “Veggie Grower?” It’s you can find me at the Penticton “Farmie’s” to the agriculture profession, I’ve struggled simple and concise! But… I have to object by Market. Come by and say hello! with somewhat of an identity crisis. As more saying that I don’t just grow vegetables. On and more people take an interest in what I do, the good life The Magazine of Nature’s Fare Markets | 19

GOOD

Fitness

Excel Fitness Fit tip

Re-defining “Core” Rhonda Catt specializes in athletic conditioning at the professional level, as well as for the weekend athlete. Rhonda encourages clients to be life-fit rather than gym-fit. She is one of the co-owners of Excel Fitness, Vernon’s premier training facility. The term “core” is used a lot with fitness programs and exercise. What is this “core?” It’s the mid-section area of the body also known as the trunk or centre. Why and how you train your core is important since, for better or worse, it will affect your everyday life as well as your athletic performance. Core training isn’t all about sculpting a six pack though

– it can make you a faster athlete, help your running mechanics, and even help diminish daily aches and pains. Traditional abdominal exercises such as crunches, rotations, and oblique curls may be the norm in your workouts but what is the carry over? Is doing a hundred crunches in a

CORE exercise: Anti-Rotation Cable Press 1 Stand beside a cable machine

with the cable adjusted to mid-trunk level. Grip the cable handle firmly.

2 Press outward in front and

hold for 5 seconds. Resist any rotation toward the cable machine.

3 Draw arms back to the starting position.

4 Repeat for 4–6 reps on each side.

NOTE: Choose enough weight that challenges you but also allows you to stay in position without rotating. Avoid straining or holding your breath.

Aaron Volpatti from the Washington Capitals demonstrates an Anti-Rotation Cable Press to increase trunk and hip strength and stability.

20 | July/August 2013

workout session worth it if your lower back kills afterwards? Not really! If you want to protect your spine against injury, increase stability, power, and strength, you want to start thinking of core training in the following three ways: anti-flexion, anti-rotation, and anti-extension. Let’s look at the third one for now: antiextension, which focuses on anterior core strength. Traditional abdominal training attempts to strengthen this area with exercises that involve high levels of movement. But, how does the Rectus Abdominus – your “crunch” muscle, work? This muscle functions as a bridge between the upper and lower body. Its job is to transfer power and resist motion. This muscle is also an anti-extensor of the spine and controls anterior pelvic tilt. Training should focus on resisting motion at the spine. This will enable you to move with less risk or play your sport at a higher level of performance. And because the Rectus Abdominus enters into the same fascial area as other muscles below the pelvis, such as the groin and adductors, this means that hockey or soccer players who have higher risk of groin strain set themselves up for increased risk if there is any anterior core weakness. The most important thing to understand about the core is the way it’s supposed to function is by resisting motion by controlling outside forces. Your body is not built to perform a hundred or so crunches in a single day! By better understanding the core’s functional capacity, you can train it correctly and efficiently, allowing you to get those defined abs, become the power house in your sport, or just play with your kids without hurting your back! For more information check out www.excelfit.ca, or www.cattconditioning.com

GOOD to our

Nitrogen Too much of a good thing?

On the periotic table of elements, nitrogen is identified by the capital letter N and atomic number seven. It is colourless, odourless, and is an essential component of life for many organisms. Without it, we wouldn’t have a livable atmosphere; approximately four-fifths of the Earth’s atmosphere is made up of nitrogen. Plus, it is the seventh most abundant element in the universe. Here on Earth, nitrogen is a critical factor for plant growth and crop production. It is often used as a form of fertilizer to help create rich soil. Unfortunately, the misuse of nitrogen fertilizer has led to serious world-wide environmental concerns. There is serious misallocation of nitrogen fertilizer across our planet, with areas like the sub-Saharan desert in serious deficiency and areas like China, India, and some areas of the United States using in excess of 220 pounds per acre. Scientists believe that nitrogen is overused by at least 30–60%, depending on the region. China is the largest producer of

nitrogen fertilizer and is also the worst offender for overuse. Interestingly, only half of the nitrogen applied to the soil ends up being used by the plants. The rest is absorbed through the soil and into waterways. When there are overly abundant levels of nitrogen in water it becomes “eutrophic,” or over nutrient. The excess amounts of nutrients result in large algae blooms that are toxic to humans. When the algae die off they decompose, a process that strips the water of all its oxygen. As a result, no other plant or animal life is able to live in the area and it becomes what is known as a “dead zone.” Lake Tai, the third largest fresh water lake in China, regularly experiences these toxic blooms. In 2007, an algae bloom contaminated water for over 2 million people in neighbouring cities. There is an enormous dead zone in the Gulf of Mexico where the Mississippi River drains into the Gulf. Organic farming methods seek to minimize or eliminate the use of commercially sold

Planet

nitrogen fertilizers. However, there is concern that without using nitrogen to enhance the soil productivity, there will not be enough food produced to feed the masses. One method of organically enhancing soil productivity is to plant fields with winter cover crops like alfalfa, which is naturally nitrogen rich. To help reduce the spread and use of nitrogen fertilizer, some farmers are planting rows of alfalfa between plots of corn or soybeans. The Kellogg Biological Station at Michigan State University has been conducting research into the ratio of cover crops and nitrogen fertilizer that produce the greatest crop yields. The researchers at the station have four fields, each planted with a different ratio of fertilizer. The field planted with strictly commercial nitrogen fertilizer best represents large scale farming like that seen in China or the United States. Of the approximately 1,200 pounds of fertilizer laid per field over the 11 year duration of the study, the mainstream crop released 610 pounds into the soil and waterways. The field planted using organic standards – meaning no commercial fertilizer or manure – lost only a third of the total amount of fertilizer laid, however, it yielded 20% less. The field that was most interesting to the researchers was the one which was planted with a small amount of commercial fertilizer and used cover crops to generate the rest of the necessary nitrogen. The field had the same average yield as the pure commercial crop and leeched an amount of nitrogen similar to that of the organic field. Although research shows that there are more sustainable methods of effectively reducing the use of nitrogen fertilizer, change is difficult for many people, especially where one’s livelihood is concerned. Many farmers are hesitant to try to use less fertilizer because they feel it could result in a smaller yield, and therefore smaller profit. Even as a few concerned individuals begin to change their farming techniques, the proof, and the driver for change, will be in the comparable yields and the obvious environmental regeneration.

the good life The Magazine of Nature’s Fare Markets | 21

Shopping Guide Healthy Joints

Does your body ache in ways that it never used to? Perhaps you are still feeling nagging pain from an injury that happened years ago. Or maybe you pushed yourself too hard on the soccer field the other day. Whether it’s a result of aging, injury, or over training, joint pain is something that affects all of us at one point or another. Joint pain is caused by inflammation, which occurs when the body’s defence systems send white blood cells to protect against a possible threat. In the case of joint pain, the white blood cells create inflammation by attacking healthy tissue as though it was abnormal or somehow infected. Repair, proper recovery, and prevention are important to help reduce the occurrence of joint pain. Products containing collagen and enzymes will help to repair the tissues and reduce the inflammatory response. Other products help to restore cartilage and the normal joint structure which can degenerate as we age. There are many supplement options available to help treat the symptoms of joint pain, however it’s important to notice the warning signs and take action before the damage is done. Taking steps to protect your joints today will result in healthier, stronger joints in the future.

fast joint care+ by Genuine Health For fast, effective relief from joint pain and inflammation, naturally. Made with the patented and proven ingredient NEM®, its formula provides the fastest, most effective way to improve mobility and range of motion due to osteoarthritis joint pain and joint stiffness.

GHC-500 by Organika A bio-active material that acts as the precursor to the body’s synthesis of glycosaminoglycans, hyaluronate, proteoglycans, and collagen. These are all necessary components to repair and maintain healthy cartilage and joint function. Aging inhibits our ability to regenerate and restore normal joint structures. The main function is to stimulate the production of cartilage necessary for joint repair.

RxOmega-3 Factors by Natural Factors RxOmega-3 Factors contains more than twice the EPA and DHA per capsule than other brands. A 2:1 ratio of EPA and DHA has been the optimum ratio in studies that are consistently reporting excellent health benefits from taking fish oil. Proven effectiveness for aiding in a number of health conditions including reducing inflammation, improving cardiovascular health, skin conditions, and improved brain function.

Recovery by Purica Recovery helps improve quality of life by affecting the behaviour of cells that have been damaged by chronic inflammation, injury, surgery, or overtraining. It works by improving healing and helps to halt damage, relives pain by modulating inflammation and spasms throughout the body, and enhances cell and tissue repair.

22 | July/August 2013

Serrapeptase by Enerex Enerex Enteric-coated Serrapeptase is made from an enzyme that removes blockages in your body that impede your natural healing ability. Serrapeptase can be thought of as a natural pipe cleaner for your body to dissolve arterial plaque, blood clots, cysts, and scar tissue while eliminating pain and inflammation.

Nutri-Flex by Naka The most advanced absorbable and effective liquid formula on the market! Just a spoonful a day helps keep arthritis and joint pain away. This advanced formula combines Glucosamine in a liquid form with Hydrolyzed Gelatin and four other powerful herbs and enzymes to provide an important matrix of nutrients needed to repair and slow down joint degeneration.

Staff Profile What is your job at Nature’s Fare Markets?

Where does your interest in cooking come from?

The Apple Bistro Head Chef

There are two things that drew me to my career as a chef. First, I love to eat! And Gardening was also a huge part of it; there is no bigger connection for a chef then to the food and land. I have always been a gardener and I love growing my own food.

How did you become a chef?

I started working in restaurants as a teenager in southern Ontario, but it wasn’t until I worked for a Parisian chef that I started taking my trade more seriously and became truly passionSpicy Creole Soup, Turkey & Mushroom ate about all things food. I cut my teeth in the Nick Johnston Ottawa valley dining scene for many years until Chowder, Moroccan Chickpea Salad, Mediterranean CauliI decided that I needed a new challenge. So, flower Salad, and Vietnamese Beef Noodle Salad I picked up and moved to the Okanagan where I worked in a variety of I love getting high-end hotels and resorts before finding this exciting opportunity with to work with the best fresh and organic produce. Nature’s Fare Markets. What are some of the dishes you have created that we can try at the Apple Bistro?

What is the favourite part of your job as a chef?

Nature’s Fare Markets Update Book Club

Awards Thank you EAT Magazine readers! They agree that when it comes to shopping and eating healthy food, Nature’s Fare Markets is the place to go. In the EAT Magazine 2013 Exceptional Eats! Awards, we placed first in the Okanagan as the Best Place to Shop for Healthy Food and second as the Best Place For Healthy Eating.

NEWS

Congratulations to Nature’s Fare Markets Penticton! They won first place in the Penticton Western News 2013 Best of the South Okanagan Awards as the Best Health Food/Vitamin Store. PENTICTON WESTERN

Thank you Okanagan Life readers for voting for us in the 2013 Okanagan Life Readers Choice Awards. For the category of Best Health/Natural Foods Store we placed first in North and Central Okanagan and second in the South Okanagan!

The Apple Bistro Look for these exciting new seasonal items this summer: • Oatmeal Raisin Cookie • Tomato Watermelon Salad • Blackberry Bran Muffin

Contributions We are very proud of our contributions to the community. • We have donated over $62,000 to the SPCA, Children’s Wish Foundation, Salvation Army, Food Bank, W W F, and more in the past year. • Using a reusable bag is good for the environment, but at Nature’s Fare Markets it’s good for the community too! Our Save-a-Bag Campaign has raised $19,682.28 for the Food Bank and $7,211.61 for the Sierra Club as of May 2013.

We’re reading Knockout by Susanne Somers this July and August. (Turn to page two to find out more about this book.) Did you know members get all book club reads at 50% off plus get other great benefits?

Bike to Work Week This year’s 2013 Bike to Work Week on May 27–June 2 was a great success with a big turnout from staff. 40 staff members from our head office and stores “geared up” and biked a grand total of 939.4km! That’s a lot of pedalling and greenhouse gases saved!

We Pulled a Plane We were happy to take part again in the 4th annual Valley First Plane Pull Challenge for United Way at the Kelowna International Airport on May 10, 2013. Our team of 12 staff members, the Healthy Haulers, pulled a 35,000 lb Convair 580 airplane 20 feet down the tarmac! All funds raised during the event go to United Way and will be used to support children, vulnerable adults, and seniors throughout the community.

Pay the Love Forward We teamed up with Genuine Health and local Food Banks for the Pay the Love Forward promotion February 15–March 15, 2013. We pledged to donate $1 anytime our shoppers purchased Genuine Health products over $25 dollars. We were happy to be able to donate a total of $1,200 to our local Food Banks!

the good life The Magazine of Nature’s Fare Markets | 23

Making sure your picky eater gets all of their necessary nutrients each day from food alone can be a battle.

Let us heLp you with that.

Locations

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Live well. Live organic.

Ethically assisting our customers on their journey to better health.

Shop smart

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Lowest Price Guarantee We will beat any local competitor’s advertised sale price on vitamins and supplements by 10%! Fare Points Members earn one Fare Point per one cent spent in-store on all regular priced merchandise. Reach 50,000 Fare Points and receive a 15% off coupon from us. Join for free today! 5% Discount Days* Senior’s Days (60+): Wednesday & Thursday | Family & Student Day: Sunday *On regular priced merchandise.

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