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Letter From the Publisher, Maureen Hart Cary
Bill’s brother Ted has been visiting from New Zealand and is a vegetarian, and he has motivated us to see what it would be like to eat that way. We had already been talking about it and trying to eat less meat with minimal success. It can be enough of a challenge figuring out what to eat most nights, so to add the extra layer of finding new recipes and trying different things using just vegetables felt daunting. For those of us who grew up in a world where nightly dinners consisted of meat or chicken, a vegetable or two and maybe a starch it does require a bit of a mind shift. Most dietitians agree that our diet should consist of 80% vegetables but when we look at our plates, we probably see about 30%. That seems worth fixing.
Wanting Ted to be as comfortable as possible led us to make the extra effort. It has been fun, trying new things and being creative with our cooking. It has now been 11 days without meat and I can’t say as we miss it all that much. While I don’t see as it ultimately being an all or nothing situation, I am grateful we have been giving vegetarianism this opportunity. Plus, there is the bonus of knowing how good it is for our physical health as well as the health of our planet!
This month’s issue is packed with information about doing the right thing for our ecology. For instance, did you know that 70 percent of the human immune system resides in the lining of the gut? That's just one critical piece of knowledge writer Melinda Hemmelgarn shares on page 22 in “Nutrition Upgrades: Five Strategies for Better Health”. Ditch the diet, eat for yourself and the planet, and learn about the care and feeding of that all-important microbiome. And don’t miss “Healing from Genetically Altered Foods” on page 18 for cutting edge information about the dangers to our gut from genetically modified organisms (GMOs).
With spring officially starting this month, seasonal allergies may not be far behind. You can learn some strategies for dealing with your body’s fight against allergens. On page 27, Dr. Chrysanthi Kazantzis lets us know about some natural remedies to help with the results of the changing season.
There is certainly plenty to get riled up about these days over what has happened to our food supply and environment. Taking the initiative to be informed and make the best decisions possible is a prime way to nurture individual health, protect our collective food supply and vote with our dollars for a food system that works for everyone.
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