Balanced Living
Everyday Superfoods
Posted by Arja on March 14 in Nutrition
It seems like there is a new “superfood” introduced every week. They claim to be able to do everything from increasing your energy, boosting your libido, and calming your mind to helping you live longer. While all of these things may be true, some of these foods can be challenging to locate, expensive, and even difficult to incorporate into your diet in some cases. I’m not saying to avoid these new foods. In fact, I encourage you to seek out new things to try and many of these exotic sounding superfoods have a nutritional content that is quite extraordinary. But, when you are in the early stages of trying to ameliorate your diet and trying to develop new habits it can be overwhelming to take on too many things at once.
Read More →Feed a Cold, Starve a Flu?
Posted by Arja on January 23 in Nutrition
Is this damp, dreary winter getting to you yet? We are still in the midst of cold and flu season and if you haven’t been sick already you’re probably hoping you can make it through until spring unscathed. The good news is that with good hygiene, proper nutrition and a healthy attitude you probably can!
Read More →What are your children eating?
Posted by Arja on October 25 in Nutrition
I don’t think it should come as a surprise to most of us that diet affects short-term cognitive ability. What may be a surprise, however, is that what your child is eating right now may affect his/her IQ scores 5 or more years from now.
Read More →Organic Week, 2011
Posted by Arja on October 20 in Nutrition
It’s organic week! What does that mean for you? Well, if you already choose organically produced food, then maybe it means that you help educate some of your family and friends about why you make the choices that you do. If you aren’t already an organic consumer, then perhaps it’s time to find out more about why you should be choosing organic as much as possible.
Read More →What in the world is Spelt?
Posted by Arja on November 27 in Nutrition
As more and more people discover sensitivities to the conventional whole wheat used in pasta, bread and other baked goods alternative grains, like spelt, are becoming more commonplace.
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