[SimplyLivingWell]

This edition includes information on the Center for Science in the Public Interest, an article entitled "America Drowning in Sugar", a raw food recipe and information on upcoming "Sugar Blues" Talk at The Shala and Yoga classes.

Please send any comments or suggestions to: Katherine@simplylivingwell.net
Website http://www.simplylivingwell.net (under construction)

This month's newsletter includes:

1. Quote of the month
2. Link of the month
3. Upcoming Lectures and Classes
4. May's recipe: Squash pasta and tomato sauce
5. Article--"America Drowning in Sugar"
6. 6-Month Counseling Program
7. More about Katherine Jamieson, Holistic Health Counselor

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QUOTE OF THE MONTH

"Through what we consume, we change the quality of our body, mind, and spirit. Each of us is responsible for his or her own life and destiny. We are our own master, and no one else can chew for us."

-- Michio Kushi, The Book of Macrobiotics

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LINK OF THE MONTH

The Center for Science in the Public Interest, www.cspinet.org, is a nutrition advocacy organization that has been working since 1971 to provide unbiased information to the public about current health and nutrition issues. They have a comprehensive website covering biotechnology, integrity and science, and food safety.

See their article,"America Drowning in Sugar," below.

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UPCOMING EVENTS and PROGRAMS

SUGAR BLUES Lecture at The Shala

Do you get intense cravings for sugar that lead you to binge?
Have you tried to stop eating sugar only to feel you've been deprived?
Have you noticed that your mood and energy levels are effected by how much sugar you eat?

Reducing the amount of refined sugar in your diet can be one of the most significant steps to take in improving your overall health. Come find out more about the links between your diet and your cravings, how sugar is tied to your health concerns, and how to reduce your sugar intake without feeling deprived.

Wednesday, June 9th, 8:15- 9:30 PM
The Shala
815 Broadway, 2nd Floor
Between 11th and 12th St
www.theshala.com
212-979-9988

The cost for this program is $5. If you have any questions please contact Katherine at Katherine@simplylivingwell.net or 718-858-0031.

INTRODUCTION TO YOGA Series

Do you want to try yoga but feel intimidated by yoga centers and gym classes?
Private yoga classes are a great way to learn about yoga in a safe, individualized setting. I work with people to create a yoga practice that feels comfortable for them, while increasing flexibility, focus and overall health.

5-week Introductory Series includes:

1. Individualized yoga program to address health concerns and goals
2. Books, articles and tapes to support yoga practice at home

10-week Introductory Series includes:

1. Individualized yoga program to address health concerns and goals
2. Books, articles and tapes to support yoga practice at home
3. Calming music, incense and aromatherapy
4. Yoga mat

All programs held at 80 E. 11th St, between Broadway and University. Please contact Katherine at Katherine@simplylivingwell.net or 718-858-0031 with any questions.

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RECIPE -Squash Pasta and Tomato Sauce

This simple, delicious, raw meal, is very light and refreshing for hot summer days. The thin strips of the vegetables approximate the taste and texture of pasta.

Squash Pasta

1 yellow squash
1 zucchini

Wash and peel with vegetable peeler into strips.

Tomato Sauce

1/2 cup sun-dried tomatoes (pre-soak for 30-60 minutes)
1 whole tomato
1 clove garlic
6-8 basil leaves
1/4 cup olive oil
1/4 cup green pepper
1/4 cup onion

Blend together in blender and put over vegetables.

Courtesy of Raw Foods Chef at Atmananda Yoga Earth Day Celebration.

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ARTICLE: "America: Drowning in Sugar"

The below article, originally published in 1999, is even more relevant today. This spring, in response to a new World Health Organization report saying that sugar should account for no more than 10% of people's dietary intake, The Sugar Association, a U.S. industry group, threatened to lobby the U.S. Congress to cut WHO funding. The United States gives the WHO $406 million yearly.

The Sugar Association maintains that sugar can account for up to 25% of people's dietary intake without compromising health. However, there is a great deal of evidence to the contrary. A comprehensive list of the health risks associated with sugar has been put together by Nancy Appleton, Ph.D., author of the book "Lick The Sugar Habit."

"78 Ways Sugar Can Ruin You" can be read online at: http://www.mercola.com/article/sugar/dangers_of_sugar.htm

Center for Science in the Public Interest: Press Release

"America: Drowning in Sugar"
Experts Call for Food Labels to Disclose Added Sugars

WASHINGTON - The Center for Science in the Public Interest (CSPI) and dozens of leading health experts and organizations today petitioned the Food and Drug Administration (FDA) to require that food labels declare how much sugar is added to soft drinks, ice cream, and other foods.

The petition also asks the FDA to set a maximum recommended daily intake (Daily Value) for added sugars and require labels to disclose the percentage of the Daily Value a food provides.

Michael Jacobson, executive director of CSPI, said today at a Washington press conference, "Sugar consumption has been going through the roof. It has increased by 28 percent since 1983, fueling soaring obesity rates and other health problems. It's vital that the FDA require labels that would enable consumers to monitor--and reduce--their sugar intake."

Marion Nestle, chair of the Department of Nutrition and Food Studies at New York University, said, "Because sugary foods often replace more healthful foods, diets high in sugar are almost certainly contributing to osteoporosis, cancer, and heart disease. It's high time that the food label informed consumers of a food's contribution to a recommended limit for added sugars." Nestle was managing editor of the 1988 Surgeon General's Report on Diet and Health.

United States Department of Agriculture (USDA) surveys show that sugar consumption has increased almost every year since 1982. Most of that sugar came from cane and beet sugar and corn syrup and corn sugar. Much of the increase was due to the consumption of soft drinks.

"Health officials must take prudent action to stem the dilution of the American diet with sugar's empty calories. Declaring on food labels the amount of added sugars would help consumers cut the sugar and improve their diets," said Mohammad Akhter, the executive director of the American Public Health Association.

USDA advises people who eat a 2,000-calorie healthful diet to try to limit themselves to about 10 teaspoons of added sugars per day. In fact, the average American does not eat a healthful diet, but consumes 20 teaspoons of added sugars per day.

A teenage male who eats a healthful diet could eat about 18 teaspoons of added sugars, according to USDA. Most teenage males do not eat a healthful diet, because they consume an average of 34 teaspoons of sugar per day.

CSPI is asking the FDA to adopt USDA's figure of 10 teaspoons (40 grams) as the Daily Value for added sugars. Daily Values are used on Nutrition Facts labels to indicate the recommended maximum intakes of fat, sodium, and other nutrients.

Many individual foods provide large fractions of the USDA's recommended sugar limits. For instance, a typical cup of fruit yogurt provides 70 percent of a day's worth of added sugar; a cup of regular ice cream provides 60 percent, a 12-ounce Pepsi provides 103 percent, a Hostess Lemon Fruit Pie provides 115 percent, a serving of Kellogg's Marshmallow Blasted Froot Loops provides 40 percent, and a quarter-cup of pancake syrup provides 103 percent.

While restaurant foods are not required to provide nutrition labeling, CSPI found that a Cinnabon provides 123 percent of USDA's recommended target, a large McDonald's Shake 120 percent, a large Mr. Misty Slush at Dairy Queen 280 percent, and Burger King's Cini-minis with icing 95 percent.

For more information:
www.cspinet.org

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6-MONTH HOLISTIC HEALTH COUNSELING PROGRAM

Nutrition is a fundamental aspect of health. The food we eat becomes part of our blood cells, which then feed our tissues and vital organs. When we eat food that has limited nutritional value, our cells weaken. When we eat quality foods our bodies reflect that nourishment through vitality, balance and joy.

Whole, natural foods--vegetables, whole grains, beans, fruits--are quality foods. By shifting your diet to healthy, balanced, quality foods, you can support your body to heal itself and prevent future disease.

My fully supported 6-month program includes :

-- Two One-on-One sessions a month
-- Food and supplement samples
-- Easy-to-cook recipes
-- Books, tapes, and articles on health and wellness
-- Health Food Store Tour
-- Yoga, meditation and breathwork
-- Monthly group hands-on cooking classes
-- Reiki and massage

Working together, we will discuss all the issues that contribute to your relationship with health and nutrition. Often our health concerns arise from a lack of attention to our mental, physical, spiritual and emotional needs. Holistic health care addresses all of these needs equally. When we complete our work together you will feel healthier, more energized, and you will have the skills to maintain this state of wellness for years to come.

One-hour initial consultations about the 6-month Holistic Health Counseling Program are FREE.

Consultations are held in Manhattan and Brooklyn.

Simply Living Well
80 E. 11th St, #336
Between Broadway and University
718-858-0031
Katherine@SimplyLivingWell.net

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ABOUT KATHERINE JAMIESON, HOLISTIC HEALTH COUNSELOR

Katherine was trained in Holistic Health Counseling through the Professional Training Program at the Institute for Integrative Nutrition in New York, and certified by the American Association of Drugless Practitioners. She was certified to teach yoga in 2001 through the New York Open Center Prana Yoga Teacher Training, instructed by Dr. Jeffrey Migdow, MD. She holds a B.A. in Psychology and Sociology from Wesleyan University.

Her practice combines cutting-edge, holistic nutritional theory and yoga breathing and postures, to help people address their health concerns and attain optimal health and well being in their lives. She has taught yoga and Holistic Health practices with the New York City Department of Health Wellness at Work program, the Hospital for Joint Diseases, and Beth Abraham Health Services. She has a private practice in Manhattan and Brooklyn, as well as lecturing and presenting at Health fairs and seminars.

THANK YOU FOR READING AND BE WELL!