[SimplyLivingWell]

This edition includes a Greetings letter, a recipe for Quinoa Tabouli Salad, information on the Benefits of Chewing and creating a peaceful eating atmosphere, and the story of Lino Stancich, how he and his father survived work camps by learning to chew their food 100s of times.

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. Greetings
3. Link of the month
4. August's Recipe: Quinoa Tabouli Salad
5. Five Ways to Improve Chewing and Digestion
6. Article-- Lino's Story
7. 6-Month Counseling Program
8. More about Katherine Jamieson, Holistic Health Counselor

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QUOTE OF THE MONTH

The mouth is the place to exercise our freedom, through breathing, talking, chanting, eating, and drinking. To manage the mouth properly is to manage your life properly.

Michio Kushi

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GREETINGS

Happy August!

First, thanks to Dr. Jeffrey Midgow who wrote me in response to the last newsletter to say that too much water can put a strain on some people's kidneys. Everyone should monitor their own daily water intake and figure out what is the amount they need for optimal health.

Also, many people drink bottled water like Aquafina, which is actually regular water with some salt and not spring water at all. This makes people more toxic. So, if you're drinking bottled water, make sure it's really spring water and not an imitation made by Pepsi or Coke!

Second, as many of you know, I am away this month at an Artist's Residency in Germany to work on some creative writing projects. I will be checking e-mail occasionally, but by and large it's best to hold off on contacting me until after September 6th when I return to the US.

If you're interested in reading some of my writing you can find a few pieces online at:

http://www.storyhouse.org/katherine2.html

http://www.peacecorpswriters.org/pages/2001/0103/103wrwrjami.html

I'm looking forward to returning to cooler weather in the fall and a new series of lectures and workshops I will be doing with the United Nations on Holistic Health and Lifestyle.

Have a great rest of the summer!

Katherine

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LINK OF THE MONTH

Swimmers Guide
www.swimmersguide.com

If you've ever wondered where the closest pool is in you neighborhood, this will be an extremely useful website for you. According to their introduction, Swimmers Guide contains "the only international, descriptive directory of publicly-accessible, full-size, year-round swimming pools available". Currently they list 12,591 facilities with 13,395 full-size, year-round swimming pools in 7,304 cities and towns in 131 countries.

So whether you're looking for a place to swim in your own town or on another continent, this site provides an exhaustive source of pools worldwide.

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JULY RECIPE

Quinoa is a delicious, fast cooking grain that is also a complete protein. Originally from South America, it is considered the mother grain of the ancient civilization of the Incas. What really got me eating quinoa, though, was the fact that it comes closer than any other vegetable or animal food to supplying all life-sustaining nutrients.

This is a simple, delicious recipe incorporating this "supergrain" into a light summer salad:

Quinoa Tabouli Salad

Ingredients: (serves 4)
2 cups cooked quinoa**
1 cup chopped parsley
1/4 cup lime juice
1/2 cup scallion, chopped
1/2 cup tomato, diced
1/2 cup olive oil
Salt and pepper to taste

Directions:
1. In a bowl combine all ingredients and serve at room temperature.

** To cook quinoa, rinse one cup of the grain several times in a bowl of cold water. Bring 2 cups of water to a boil in a small saucepan, then add the quinoa, lower the heat, cover the pan and simmer until the liquid is absorbed, about 12-15 minutes. This will make about 3 cups, so you'll have some leftover for another recipe!

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FIVE WAYS TO IMPROVE CHEWING AND DIGESTION

By changing our habits around eating and creating peaceful mealtimes, it's possible to become better nourished and reduce the amount of food we need to eat. Even the healthiest food eaten in haste and inadequately chewed won't give your body the nourishment it needs. Try any of these tips and notice if you feel differently after your meal.

1. Reduce outside distractions so you can focus your attention on eating. Turn off the TV, radio, and telephone (or just ignore it) and try to eat without reading books or magazines.

2. Shower or wash your hands and face. This will clear off all the smells and energies you have been exposed to during the day.

3. Find a clean quiet place to eat and, if possible, light a candle or incense and play soft music. Do some gentle stretching and take a few deep breaths to prepare yourself for the meal.

4. Sit up straight and continue breathing. Say a prayer or express gratitude and appreciation for the food before you.

5. During the meal, concentrate on chewing eat bite thoroughly and continue breathing deeply. You may want to even put your utensil down and bring your hands together while you chew. After you are finished, sit and talk or take a light stroll outside.

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ARTICLE: Lino's Story

This is an inspiring true story about the incredible impact of chewing on digestion and overall health. The benefits of chewing are well known, but rarely practiced---many of us have difficulty finding time to eat at all, much less time to eat mindfully. However, not chewing our food means that we don't benefit from even the healthiest of foods. Though chewing each mouth full 150 times may seem impractical, chewing each bite 10 times can be a reasonable goal, at least for one meal a day. Try it and notice the difference chewing can make on your digestion, energy, and sense of vitality.

LINO'S STORY

In 1943, during World War II, my father Antonio Stanchich was taken prisoner in Greece by the Germans and sent to a concentration camp where all the prisoners were forced to work very hard.

The weather in the winter was cold. The barracks were poorly heated, clothing was inadequate, and the food was substandard. My father told me, he was cold most of the time, and hungry all of the time.

In the morning, my father received one cup of chicory coffee and one slice of bread. For lunch and dinner he was given one bowl of soup. The soup was made of potatoes and some other vegetable and included grain or bean, and occasionally a bit of meat. People died of starvation daily. During the cold winter months, death due to exposure increased considerably. Life in the camp was a constant fight for survival.

Then my father made a discovery that would save his life. When he was thirsty, he intuitively retained the cold water in his mouth and chewed it a while to make it warm before swallowing it. he usually chewed his water 10 to 15 times. One day when his water was very cold, he chewed it fifty times!

Aside from quenching his thirst, the water actually seemed to give him energy. At first he felt it was his imagination but after several experiments he concluded that, indeed, chewing water 50 times or more gave him more energy. He was puzzled. How could plain water give him energy? Forty years later, this mystery was clarified.

My father began an experiment. In the beginning, he chewed his food only 50 times a mouthful, the he tried 75, then 100, 150, 200, even up to 300 times a mouthful . . . sometimes more. He told me that the magic number of chews was 150 times and after that he could chew almost indefinitely with steady increases in energy. Often there was little time to chew. the morning meal lasted one half hour. Lunch was one hour long, but dinnertime lasted as long as he wanted.

The technique my father developed was simple: Place one tablespoon of liquid or solid in the mouth and chew. He shared his discovery with his friends most of whom told him, Come on, Tony, that's all in your head! His friends thought that 10 to 20 chews were enough, yet two of them joined my father in his chewing sessions and they compared notes. They all concluded that this technique gave them more energy. They felt less hungry and even more warm.

After two years in the concentration camp, the prisoners were liberated. My father came home to Fiume-Rijeka, formerly Italy, now Yugoslavia. He was skinny, but alive. Of his ship's crew of thirty-two who were captured, only three survived. Those who lived were my father and his two friends who practiced chewing.

The following year, while on a family picnic, my father shared with me his experience. He attributed his survival totally to chewing. He closed his story by telling me, If ever you are weak, cold, or sick, chew each mouthful 150 times or more. I was 14 years old at the time. There was plenty of good food in our house in 1946 and I was in good health. However, I never forgot his words.

In 1949, Yugoslavia was in political turmoil. It's communist government did not allow Italian citizens to travel to Italy. Many who opposed the government tried to escape from Yugoslavia. That year, on the 10th of March, I attempted to escape and was captured at the border and sentenced to two years of hard labor. At seventeen, I was a prisoner.

While not as horrible as the German concentration camp in which my father was imprisoned, my time in prison was extremely difficult. The diet was similar to my father's: one bread roll with chicory coffee for breakfast, one bowl of soup, usually with barley and beans for lunch, and the same for dinner. Once a week the soup had some meat in it. I considered the meal good if there were 20 beans in the soup, I, too, was hungry most of the time.

A crucial difference between my father's experience and my own was that I was allowed one small package a month from home. Because parcels often did not arrive, I requested that my mother send me raw onions, salt, and dried, sliced whole wheat bread. I felt that no one would steal such a package and sure enough I received them all.

This supplementation made all the difference. I would slice the onion into wedges, dunk the wedge in salt, and chew it with a piece of dried bread. Followed by one to two glasses water, this would fill me up. When properly chewed, it gave me great energy and a strange feeling of confidence and courage. I simply was not afraid of anything or anyone.

I chewed the way my father had taught me, up to 150 times or more, with one important addition, I chewed with my eyes closed. The results were excellent. I successfully avoided taking in the depressing surroundings. In addition, closing my eyes internalized my energy. By not looking outward, my energy went inward, strengthening me even more.

My experience in the concentration camp affected me deeply. I changed from a light hearted, jovial young boy into a hardened, tough man. When I arrived home in 1951, looking much older than my nineteen years, my brother remarked, If I didn't know you and saw you in a dark street, I would give you my wallet without your asking for it.

One year later my family was allowed to go to Italy and in 1953 we emigrated to the United States. Food was plentiful in America. Along with my brother, I owned and operated several restaurants. With the rich American diet, there was no thought of starvation. I stopped my chewing regime.

Many years passed and I went through a number of changes until 1969, when I began to suffer the detrimental effects of my high stress life. I came to the startling realization that I was digging my own grave with my fork! Nutrition and health foods became an interest of mine. I tried many diets, from raw foods to fruit only, from high protein to lacto-vegetarian. All worked temporarily. Then I discovered macrobiotics, which I enthusiastically studied and adopted. I was once again determined to survive.

Excerpted from Power Eating Program, You are How You Eat, $9.95
Available from LJstanchich@mindspring.com or by calling (828) 299-8657

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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. As a result of 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. In the fall she will be giving a series of lectures on Holistic Health and Lifestyle at the United Nations.

THANK YOU FOR READING AND BE WELL!