nunaturals stevia - Fork in the Road

JANUARY 2013
WIN ls
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NuN evia
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page
10
4 “Fake it” doesn’t make it
6 SPEED BUMPS
7 CALENDAR of EVENTS
8 IN THE NEWS
9 FORK IT OVER
11 FORK on THE ROAD
a publication of Fork in The Road
From the Publisher
WELCOME To The inaugural issue of
That’s Forkin’ Amazing
This monthly publication began as a newsletter in 2010, shortly after I
started my Fork in the Road health coaching practice. Since that time,
our subscriber base has grown to several thousand readers, and I found
myself wanting to provide more and deeper content than the old format
would allow. With the capable help of Cooper Smith & Co., we are proud
to present to you this new format, which includes several feature stories,
recipes, a calendar of events, a review of a health learning center and
more. And while there are bound to be a few potholes on this road to
a more meaningful publication, we hope you’ll stay with us and even
invite some friends along for the ride.
It’s fitting for me personally that the inaugural issue revolves around sugar and sweeteners.
For much of my life I have been a sugar junkie, and I have the cavities to prove it. Although
we make light about our cravings for this perfectly legal and socially acceptable “drug,”
the truth is it can pose a very serious threat to our health. Chemical substitutes such
as aspartame cause their own—even greater—health risks. To paraphrase Shakespeare,
would “honey by any other name taste as sweet?” I posed that very question to our talented
editor Samantha (Sami) Smith, and I think you’ll be enlightened and encouraged by what
she put together for this issue.
Please, do us the honor of providing your feedback about our new format and give us
suggestions about future content. And in the meantime,
May all your forks in the road be delicious.
Sheree Clark
Wherever you are on your road to health, Sheree Clark will educate and motivate you to
change your life for the better, one bite at a time. Through her health counseling practice
Fork in the Road, Sheree will help you unlock the healing power of delicious food
found right in your grocery store. You’ll not only lose weight, you’ll gain a new lifestyle
of vibrant health and energy by getting to know the power of whole foods. Sheree is
also the Organizer of the Des Moines Raw Food MeetUp group.
IN THIS ISSUE
“fake it” doesn’t make it
— PAGE 4 —
speed bumps
— PAGE 6 —
CALENDAR OF EVENTS
— PAGE 7 —
IN THE NEWS
— PAGE 8 —
FORK IT OVER
— PAGE 9 —
FORK ON THE ROAD
— PAGE 11 —
credits
That’s Forkin’ Amazing!
January 2013
Published by Fork in the Road
Publisher
Sheree Clark
Editor
Sami Smith
Design
Cooper Smith & Co.
www.coopersmithco.com
Contact details & Editorial Inquiries
That’s Forkin’ Amazing! magazine, Fork in the Road
info@fork-road.com
(515) 249-2992
© Fork in the Road and Sheree Clark, 2013.
Reproduction of any of the contents of this ezine are
prohibited without express permission.
Please remember that your health is your own responsibility.
Nothing contained in this publication is to be construed as medical
advice. The information here is not intended to replace
appropriate care from a qualified practitioner.
3
Doesn’t Make It
One tall coffee Frappuccino with
sucralose, acesulfame-potassium,
and high fructose corn syrup,
please.
Otherwise known as a light coffee frap, this
90-calorie caffeine boost is a seemingly healthy
substitution for its “regular” counterpart, a
blended beverage with more than double the
calories and a day’s worth of sugar. Making a skinny swap
has become a standard first step in cutting calories, fat
and sugar intake for health-conscious Starbucks fiends,
but the artificial additives may be hazardous pitfalls when
considering long-term health risks.
When artificial sweeteners began to make their way into
mainstream beverages and foods as “healthy” alternatives
to sweet tooth traps, most Americans picked up on the
trend, thinking they were simply nixing unnecessary
sugar from their diets. With innocent names like Equal,
Splenda and Sweet ‘n Low—the household names for
aspartame, sucralose and saccharin—those colorful little
packets soon found homes in kitchen pantries and on
restaurant tabletops. The ingredient list, however, was
unpronounceable and often overlooked.
The United States Department of Agriculture (USDA)
recommends a daily dietary limit of around 40 grams, or
only 10 teaspoons, of added sugar. Yet, just one 12-ounce
can of Coca-Cola exceeds that limit in just a few quick
sips. So making the switch from added to artificial sugar
takes care of that problem, right? Maybe not.
Chemical remedies—new and, yet, unproven—essentially
turn us all into human guinea pigs. We don’t have a sense
for all of their ramifications. In this way, many artificially
produced foods have potential to be harmful.
Sugars found in natural sources, such as fruit or honey, are
part of a nutrient-rich package, not to be confused with
added sugar-laden, empty calorie foods like candy, soda
and Little Debbie snacks. Treating yourself to something
made with natural sugar may still be less harmful than the
zero-calorie, fat-free, low-carb chemical replacements.
4
A person is always better off with the natural choice. If
you eat too many sweet foods, you feel sick, but if you eat
too much aspartame, you may not have the indicators to
shut that craving down. The chemical may not contain any
calories, but your body still cannot break it down.
Aspartame is responsible for over 75 percent of adverse
food reactions, according to the United States Food and
Drug Administration (FDA). Potentially one of the most
harmful additives on the market, the body does not
metabolize it—or similar sugar substitutes—easily.
e ingredient
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th
e
Any of the fo
id
s
in
g
sugar lurkin
list indicate
tener
» Corn swee
» Corn syrup
solids
» Corn syrup
» Dextrose
» Fructose
» Glucose
» Lactose
» Maltose
» Sucrose
concentrate
» Fruit juice
FCS)
orn syrup (H
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to
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-f
» High
» Molasses
» Turbinado
So while the idea of artificial additives is suddenly not
so sweet, sugar cravings can still be kicked with natural
alternatives. Honey, agave, maple syrup and date paste
are all chemical-free, unprocessed and natural—sure
to satisfy even the biggest sweet tooth. Lucuma,
mesquite, or sucanant may help nix the sweetener
habit, as well. Natural stevia sweeteners also do the
trick without the calories of even the “good guy”
sweeteners. And adding almond milk, a little natural
vanilla extract, and a sprinkle of cinnamon to black
coffee can help wean the worst “sugar-free” addicts
from their light Frappuccino habit. Sugary goodness
without the unpronounceable substances: a sweet
deal worth the switch.
Aspartame is responsible for over 75 percent of adverse food reactions,
according to the United States Food and Drug Administration (FDA)...
5
Stumped about an ingredient or recipe?
Got a health query? Here’s your chance to
ask Sheree your most compelling question!
Sheree Clark
Holistic Health & Nutrition Coach
Q
So how bad is sugar for me, really!?
I love my desserts!
I think I may have gallstones.
What do I need to know?
A: If you simply must have a treat, my best advice is to
exercise moderation and only eat a small portion as a
dessert. It’s best to choose treats prepared with natural
sweeteners like raw honey, stevia or dried fruit. These
sweeteners are natural, unprocessed, enzyme-rich
and are easier for your body to deal with than refined
sugar. Avoid white, brown and powdered sugar—and
especially artificial sweeteners—at all costs! They are
highly processed, chemical-laden and anti-nutritive
foods. Keep in mind that too much of any sugar—even
if it’s from a “healthy” source—is stressful to your
body. Sip some kombucha or room temperature lemon
water along with your sweet dessert. The sour flavor
works wonders to help keep you from craving more
and more sweets. (For an in-depth look at sugar and
sweeteners, see the feature article in this issue!)
A: D
iet is a huge factor in gallstone management.
To avoid pain and distress, those with gallstones
need to avoid consuming:
• Deep fried foods
• Foods rich in hydrogenated fats, such as
margarine
• Sugary foods or snacks including cakes,
chocolates, ice creams, etc.
• Animal fats and derivatives: products like
butter and eggs
• Dairy products
• Refined foods including white flour products,
white rice, pasta, white bread, etc.
• Carbonated drinks and beverages such as
coffee, alcohol, black tea, etc.
• Foods containing artificial flavors, colors,
preservatives, etc.
“
Avoid white, brown and powdered
sugar—and especially artificial
sweeteners—at all costs!
”
Though the above list may seem restrictive, the
fact is that most of the items ‘to avoid’ you’re
probably better off without anyway, whether you
have gallstones or not. (It is worth noting that
vegetarians have a lower incidence of gallstones
than those who frequently eat meat.)
Over 500,000 people have a cholecystectomy—
gallbladder removal—each year, in hopes of
becoming pain, gas and bloat-free and to be able
to eat whatever they like. The unfortunate truth
is that out of every 10 surgeries, four patients
will still have symptoms. Be sure and do your
own diligent research before you give your body
parts up. The answer may simply be on the end
of your fork.
Please remember that your health is your own responsibility. Nothing here is to be construed as medical advice.
This information is not meant to replace the guidance offered by your health practitioner.
6
VISIT US
www.fork-road.com
for more classes
& workshops
Calendar of events
FEBRUARY
JANUARY
UNPLUG & RECHARGE: A 10 day detox program
(Orientation)
Monday, January 7 | 5:30 p.m. – 6:30 p.m.
Smokey Row Café, 1910 Cottage Grove, Des Moines
Actual program begins January 11
Time to feel like a whole new you. Join us for a revitalizing
and refreshing body and mind detox. There are two versions
of the online Unplug & Recharge program. Choose the level
of cleansing that feels right for you.
To register for the program:
Orientation: meetup.com/RawFoodDSM/ $10
Actual program: meetup.com/RawFoodDSM/ $79
We’re Going Skinny Sippin’
Pick a Thursday evening that works for you
Thursday, January 17, 24 OR 31 | 6:30 p.m. - 7:30 p.m.
Yost Family Chiropractic, 3993 100th Street, Urbandale, Iowa
Discover the delicious and healthy way to lose weight and
feel great! Blender beverages are the ultimate feel-good
food. Unlike those expensive canned weight loss drinks
full of chemicals, these truly natural treats are good for
you—inside and out.
SHEREE CLARK Whips up
NUDE FOOD
Monday, February 11, 2013
6:00 p.m – 7:30 p.m.
The Green Grounds Cafe
117 5th Street, Historic Valley Junction, WDM
Are you a gourmet foodie? Or just want to shrink your booty?
Join us for some fun as Des Moines’ very own holistic health
and nutrition expert Sheree will help us discover naturally
delicious ways to feel great and lose weight!
We’ll start by going skinny sippin’ and learn how to make fresh,
au naturale smoothies. Or what Sheree calls: “Yummy in a glass
that won’t go to your a**.” She’ll also give us the naked truth
about organic food, the importance of buying food locally,
veganism, healing with food and what you should eat to be your
sexiest, most sensational self!
To register: meetup.com/RawFoodDSM$20
To register: meetup.com/RawFoodDSM$5
We are continually adding new classes, workshops and events to the schedule.
Go to our website calendar for the latest additions and more details. And if you join the MeetUp group,
you’ll automatically receive notifications when new things are announced!
www.meetup.com/RawFoodDS
7
in the News
DES MOINES RAW FOOD WEEK
MAKES INTERNATIONAL NEWS
The inaugural Des Moines Raw Food Week is covered
in detail in the Spring 2013 issue of Get Fresh
magazine, a raw food publication based in the UK.
Sheree wrote the story for the magazine, and if you’d
like to read it you can see it here.
RAW FOOD WEEK 2013
The second annual Des Moines Raw Food Week will be
held August 19-25, 2013, and organizers
are accepting suggestions for speakers and
programs. Please direct your inquiry to
sheree@fork-road.com. If you’d like to be
a part of the planning committee, drop us
a note as well.
2013 CATALOG
Fork in the Road is scheduling
lots of cool stuff for first half
of 2013, and we have put
together a catalog of classes
and events from now through
mid-year. If you would like a
hard copy, send your name
and address to info@fork-road.com,
and we’ll get one in the mail to you!
DAILY TIPS
You may have noticed
that the Fork in the Road
Facebook page has been
running daily “tips” each
day for the past several
months. This started as an experiment, and it has been
a successful one. Effective January 1, Facebook will be
the vehicle by which we deliver the “Fork Lifts” (daily
tips) you have received if you are a regular client of ours.
Please “like” and check daily for free recipes, remedies
and ideas! Also feel free to share the info you see there. ON THE BLOG
If you have not already
done so, you’ll want to
visit Sheree’s blog and
follow her along on a 42
voyage that began with
a juice fast. Each day
for six weeks Sheree
posts a new entry and
shares her very real
and very personal discoveries. While you’re there, please
leave a comment or share your own insights. The series
began on November 18 and continued through the end
of 2012. It will be readable in the blog archives if you’re
reading this after the journey has concluded.
Are you at a personal fork in the road? Are you ready to
commit—or recommit—to yourself, your body and your life to a transformation
to better heath? If your answer is “yes,” chances are that you have struggled
or are struggling now—not just with food and the question of “what do I eat?,”
but also with other issues such as how to handle social situations, cravings
for “old” foods, comfort eating, how to make delicious meals quickly, how to
lose weight, how to increase energy and more. I am based in Des Moines,
Iowa, but with clients spanning the country, I draw on many years
of personal experience (not all of it fun or easy!), as well as constant
and ongoing training. I have figured out one of the most important keys
to success: Getting healthy is a whole person journey. The first step is a
caring, compassionate, no-pressure assessment. Call (515) 249-2992 or
email info@fork-road.com.
8
With all this talk about sugar and sweets, let’s explore some
treats that won’t cause undue stress on the body. Here are
some low-glycemic, low-calorie options for you to test-drive.
The secret ingredient? Stevia!
» Note that you could WIN three bottles of flavored stevia, simply by
liking us on Facebook. See page 8 in this issue for full details!
ORANGE SUN TEA
Iced tea isn’t just for summer. An orange sweet tea is yummy—hot or cold—with a little
sprinkle of cinnamon. Give this no-calorie option a try!
Yield: 2 quarts
INGREDIENTS
6 tea bags (try organic green tea)
2 quarts pure water
6-12 drops NuNaturals Orange NuStevia liquid
Put tea bags into a clean two-quart glass container. Fill with water and cap. Place in
direct sunlight for 3-6 hours. When the tea has reached its desired strength, remove from
sun, add stevia to taste and store in the refrigerator. Serve hot or over ice with an orange
slice and/or a cinnamon stick as a garnish.
FREEZER CHOCOLATE BARS
Candy is dandy when it is made with just a few simple ingredients.
Yield: 4-6 servings
INGREDIENTS
1/2 cup cocoa powder
1/4 cup coconut oil, melted
20-30 drops NuNaturals Vanilla NuStevia liquid*
Combine coconut oil with stevia drops. Stir in cocoa powder and combine completely. Taste
and adjust sweetness as needed. Pour into candy molds or any flat container. Freeze until
solid. Store uneaten candies in the freezer.
VARIATIONS:
•F
or chocolate peppermint candies, use peppermint stevia in place of vanilla.
•B
e creative! Add dried coconut, raisins or other ingredients to your own taste.
Do you have a fun, fabulous original recipe you’d be willing to share?
If so, please send your gem to info@fork-road.com.
Preference will be given to vegetarian, low-glycemic, wheat and dairy-free concoctions.
9
This contest will close on February 1
will post winners on February 4, 2013.
If you followed my 42-day consecutive day blog
“Odyssey,” in November and December, you know that
I have been reducing my intake of all kinds of sugars
and sweeteners, even “natural” ones, like honey, agave
and dates. My dilemma is that I love sweets, and when
I tried substituting low-glycemic sweeteners such as
stevia, I didn’t enjoy the aftertaste.
Then I discovered NuNaturals brand. This product is
like no other stevia I have tried. It is delicious and has
no aftertaste, unless you use too much of it (a common
mistake by people new to stevia!). It comes in powder
form (in a bottle or in single-serve packets), as tablets,
or in an alcohol-free liquid.
Stevia is a plant that has been used safely in parts of
the world for hundreds of years. It has zero calories and
no impact on blood sugar. It is not a chemical, artificial
sweetener like aspartame, and poses none of the health
dangers of those types of products. Unlike aspartame—
which becomes even more toxic when heated—stevia
can be used in baking. NuNaturals has a stevia baking
blend just for that. Since I am a raw foodist, I can’t tell
you how it tastes, but I bet it’s good, judging by their
other products. NuNaturals recently introduced lemon
and orange liquid stevias, which are far superior to any
other flavored product available. Just like the popular
NuNaturals Vanilla Stevia Liquid— that is made with
pure vanilla extract—their new products use real lemon
and orange ingredients. No artificial flavorings!
Wait...there’s more!
An opportunity for you
I am delighted to announce an exciting giveaway contest
from NuNaturals, just for friends of Fork in the Road.
Four lucky winners will each receive one bottle each of
lemon, orange and peppermint NuNaturals liquid stevia
in a random drawing! The product will be shipped
directly from the company.
How can you win?
1
o to the Fork in the Road and NuNaturals
G
Facebook pages and like us both!
2
log about this giveaway, tweet about it and/or
B
Facebook about it.
3
L eave me a comment here, on my blog about your
experience trying stevia. Did you like it or not?
If not, why not? How have you used it?
Leave a comment for each of the things you do as
well as your email address so I can contact you. This
contest is open to all That’s Forkin’ Amazing readers.
Sorry we cannot ship to P.O. Boxes.
If you don’t want to wait to see if you have won, or you want to
order any other NuNaturals products, you can receive a DISCOUNT on all orders placed on their website
betwen now and June 30, 2013. Simply enter discount code: BLG0613 when you get to the checkout page
and you’ll receive a 15% discount on your entire order. Online orders exceeding $35 also qualify for FREE
SHIPPING to the Continental United States.
10
TRAVEL
Periodically, we will be featuring reviews of
events and places that you might want to know
about. If you have suggestions for health-oriented
restaurants, resorts, festivals or markets for us to
cover (or, if you have a review of your own!) please
drop a note to info@fork-road.com
I had the pleasure of visiting Creative
Health Institute (CHI) for the first
time in mid-December. Known as
“the wheatgrass place,” CHI provides
a haven for those seeking an opportunity to
detoxify and rest, and is based upon the principles
established by Dr. Ann Wigmore*. The institute
teaches a philosophy that is very simple at its core;
when you build your immune system your body can
heal itself of any challenge. Guests experience the
natural health transforming benefits of wheatgrass
and other living foods during their stay.
If you’re looking for a setting in which to unwind
and focus solely on your wellbeing, this is the place
for you. While not entirely austere, CHI is definitely
not what you would call a health resort. The rural
13-acre environment is conducive to the learning
that takes pace for those participating in one of the
five or 10 day detox programs, as well as special
events like the Women’s Renewal Retreat Weekend
or the Juice Feast & Yoga Retreat. There are a
variety of shorter programs as well: Look for one-day
workshops on sprouting, juicing and healthy eating.
The institute offers occasional free seminars.
ve
i
t
a
Cre lth
Hea titute gan
Ins ity, Michi
CHI was nothing short
of wonderful. From
nC
the moment I arrived I
Unio
felt as though I were the
most important person on
the grounds. I scheduled
some side services (for an extra fee) and was not
disappointed. My massage therapist was experienced
and gifted. My consultation with the institute’s onsite naturopath was a beneficial exchange, and I have
instituted some of her suggestions already. Oh, and
the food? Let’s just say that I had seconds. Every.
Single. Meal.
Expect to pay $895 and up (depending on choice
of accommodations) for a five day detox. Ten day
detoxes top out at $2495. Meals and the use of
some facility services such as far infrared sauna, bio
mat and chi machine are included. Creative Health
Institute is a two hour drive from the Detroit airport
and three hours from Chicago.
* Dr. Wigmore was a pioneer in the use of wheatgrass juice and raw, living
foods for detoxifying and healing the body. CHI grows it’s own wheatgrass
and microgreens on-site.
At CHI there are no televisions. There is a “quiet
time” beginning at 10:00 p.m. All the food is raw;
you will find no meat, no dairy, nothing cooked.
There is no cocktail lounge. The focus at CHI is on
nutrition, proper digestion, colon health and healing,
and the message is delivered in a very personal
and personalized way. The staff is passionate and
committed to their work and most of them live
within the CHI grounds. My personal experience at
11
Sheree Clark |
Holistic Health and Nutrition Coach
(515) 249-2992 | sheree@fork-road.com | fork-road.com