Is it the end of the road, or the beginning of an amazing new chapter of our lives?
Are we broken and losing pieces of ourselves or are we shedding what we no longer need?
A Facebook friend shared someone’s thoughts about feeling broken, and I felt inspired to pass on few ideas to you. Maybe your day will take on a brighter focus as you grapple with breakage.
Next time you crack an egg, consider what is transpiring.
There’s something good inside of that egg. To use that goodness – to turn it into a glorious soufflé, cake, or a humble plate of scrambled eggs – we first must destroy that perfectly constructed shell.
Broken.
Being broken may simply be that opportunity to break out to become something new, better, certainly changed, and full of untold possibilities.
We may not have asked for that change – I bet that egg didn’t either – but life is less about our opinions, about our circumstances, and more about what we do with what we have.
So, there we are.
Broken.
What are we going to become?
In health-
Deidre
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Saint Patrick’s Day conjures up images of the Chicago River waters running emerald, or a draught of green Guinness from the local pub.
As most of the northern hemisphere is still trying to shake off the hoary frosts of winter – it was 19 degrees F in our area this past weekend – and as our southern hemisphere readers are gearing up for fall, I was looking for some warming comfort food.
Most decorations for this festive season’s nod to all things Irish, which center on everything green; but in search of the perfect comfort food, I was reminded of the other Irish color: orange.
So, I’m pulling up a blast-from-the-past – Good, Better, Best Butternut Squash Soup – that dishes up orange and a bowlful of yumminess.
Plain butternut squash soup is – good.
When caramelized onions and garlic are added, you get something – better.
Add anti-inflammatory spices, creamy good fat from coconut milk and bone building gelatin, and you’ll have the best steamy bowlful of butternut squash goodness you’ve ever had! It’s the BEST!
By using my trusty immersion blender, I simply blitzed the cooked soup ingredients into creamy wonderfulness. No more using a dripping ladle to fill a blender in small hot batches to blitz, then having to pour the soup into ANOTHER pot to finish. Yay! I can’t recommend my immersion blender enough!
This recipe was originally crafted with the flesh of a previously roasted butternut squash. Peeling this hard gourd was dangerous with a knife. Then I picked up a new vegetable peeler that was shaped differently, so now peeling thicker skins is a breeze.
Armed with the most effective equipment, let’s dive into our soup recipe:
GOOD – BETTER – BEST BUTTERNUT SQUASH SOUP
Into a large soup pot on medium heat add:
1 yellow onion, chopped*
½ bulb of garlic (that’s about 5-6 cloves), peeled, smashed, and chopped*
*Make sure to let these prepared allium family vegetables rest at least ten minutes before cooking. See my book,Toolkit for Wellness, page 162, to learn why.
Extra Virgin Olive Oil to cover the bottom of the pot
A dollop of grass-fed butter for an extra yummy factor (about a tablespoon or so)
Slowly sauté onion and garlic in oil and butter until clear. Reduce heat and add a tablespoon or two of water to continue cooking to caramelize veggies. This may take 7-10 minutes.
Add the following seasonings and ingredients:
2 teaspoons of curry
1 tablespoon of turmeric
Salt to taste
Pepper to taste
½ can full fat coconut milk (if the cream is solid, scoop out about half to use and pour about half of the clear fluid into soup pot)
Flesh of one raw butternut squash, peeled and cubed
Simmer with lid on until the squash is tender – about 30 minutes depending upon the size of the squash pieces.
When the squash is tender, use your immersion blender to turn this soup into creamy goodness.
There’s nothing left to do but serve and enjoy! A dollop of sour cream, crema, or Greek yogurt on top of each bowl is a nice flavor touch, as well.
Butternut squash is low in calories, has no cholesterol, and is a rich source of antioxidants and vitamins. In fact, it has more Vitamin A than pumpkin. Vitamin A is an antioxidant and is vital in skin and eye health. Butternut squash also is a great source for flavonoids which convert into Vitamin A and is a rich source of B-complex vitamins.
The onions and garlic add to the anti-inflammatory features of this soup as do the spices which are very beneficial to fighting inflammation.
The gelatin is an excellent source of protein and is extremely helpful to bone and joint health.
The coconut milk is a source of good fats that help power you through your day.
The taste? Mmmm good!
Keeping warm and in health-
Deidre
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The information I shared from recent readings HERE and HERE, discussions about a more holistic approach to wellness with my daughter has spurred me on to being more pro-active with my health.
Some changes are easy enough to do such as taking Vitamin K2, fish oil with EPA/DHA, Vitamin C, Vitamin D, and a nightly magnesium supplement.
But incorporating my daily servings of flax and chia seeds had been hard because the weather is still too cold for me to drink smoothies; otherwise, these seeds would be a cinch. They are perfect for adding to a blender.
What I like to do for smoothies is briefly presoak the scoop of chia seeds in some warm water, allowing them to swell up and gel. This one step prevents them from sticking to the sides of the blender.
Since learning that ground flax seeds quickly go rancid, I now grind just the amount I’ll be using that day in a coffee/spice grinder. The goodness in both flax and chia seeds is found on the inside of the seed; consuming them whole can be counterproductive if all seeds are not thoroughly chewed.
Let’s review what both seeds contain and how we are helped:
Soluble Fiber –absorbs water and slows down digestion. Soluble fiber can help lower cholesterol, stabilize blood sugar levels, and lower the risk of heart disease.
Protein – a good source of plant protein
Antioxidants for general health, heart health, and blood pressure control
Lignans
An array of minerals including the high levels of potassium in flax seeds, which is vital to proper muscle function and helps maintain lower blood pressure.
Flax seeds also contain lignans – a phytoestrogen associated with reduced risk for osteoporosis and has protective antioxidant properties
If you are new to consuming these fiber-rich seeds, start with a teaspoon of each seed, freshly ground, and gradually increase to 2 tablespoons each. While fiber is one of the desired critical elements in these seeds, new users may experience bloating, gas, or abdominal discomfort. These little guys absorb A LOT of water.
Check out these three photos showing one scoop of chia seeds with almost a cup of water added. After just two minutes, see what happened! This is part of the benefit – fiber absorbs water – but if you are not drinking enough water, instead of assisting in smooth digestion through the intestines, fiber can contribute to constipation.
It is important to note that before starting any kind of supplementation or dietary changes, users should contact their health care professional to check for any conflicts with pregnancy, lactation, medications, or allergies.
If you’re not throwing these gems into a smoothie every day, how are they supposed to be consumed?
I have found many ways to add these seeds to what I was already eating. Check this out:
Ground flax seeds can be added to most dry ingredients for baking without significantly changing flavors or appearance. Ground chia seeds, which are virtually flavorless, will show up as dark specks. Your muffins, breads, and cookies will have a slight crunch.
In baking, ground flax seeds can be an egg substitute when combined with water at the ratio of 1 tablespoon of ground flax seed to 3 tablespoons of water – let sit for a few minutes before using.
Stir ground seeds into peanut butter. The peanut butter I use has just two ingredients – peanuts and sea salt, whereas my sweetheart prefers Skippy peanut butter – whose ingredients are peanuts, sugar, palm oil, and salt (what’s wrong with that label, Foodtalk readers?).
To compensate for the pinch of sweetness missing from Skippy, I added my go-to sweet spices of cinnamon and a few drops of vanilla, along with the ground flax seed. Result? I was thrilled with my tasty new creation, and he was pleased with the flavor and texture! It was so good and the satiety from ground flax seeds lasts for hours.
Sprinkle whole flax seeds on your salad for a crunchy topping.
Combine ground flax to meat balls, meatloaf, and casseroles. This is also a sneaky approach to disguise new ingredients to unadventurous family members.
Use ground seeds in breading ingredients for an extra crunch factor.
Add both ground seeds to your cooked cereals.
Try whole seeds as a part of your Overnight Oats recipe, soaking them in your preferred choice of milk – perhaps with a touch of sweet spices such as cinnamon and vanilla. Add some berries in the morning and you are set for an easy breakfast.
Use whole or ground flax seeds instead of croutons. Simply crisp in a pan over medium heat for a few minutes, stirring constantly.
Add ground or whole flax seeds to your homemade granola.
Add ground flax seeds to your salad dressing.
Boost your soup recipes with ground flax.
Use ground flax as a thickener to your gravies.
Let me know of your own flax and chia seed successes, and please share this post if you have found it useful by using the options in the MORE button below.
Few people seem to get too excited about dental care.
If you haven’t developed the habit of regular flossing – chances are, you dig your heels in by saying, “Meh. I’ve never gotten into that so much – it’s not for me.”
BUT…
What if I were to share with you some things I am just learning about good teeth through the eons, good teeth today, the cheap way to improved teeth, and … what new research has found in the brains of Alzheimer’s victims that goes back to their mouths!
This is shocking!
Let’s start with A BOOK I’m reading by a Canadian author who reveals the results of Dr. Weston Andrew Price’s quest to answer the simple question, “Why were his patients experiencing so much dental decay?”
Dr. Price traveled the globe studying people who were not exposed to the influences of modern civilization. Good thing he was doing this in 1899, because the spread of modern civilization today is so complete, there are hardly any corners of the world left untouched.
The bottom line of Dr. Price’s investigations is that once introduced to a modern diet, patterns of change result, predictably, causing dental caries (cavities), gum disease, heart disease, crowded teeth, smaller jaws, infections, and more.
The patients of Dr. Price were not living on Mountain Dew and McDonalds. What was modern about the diets of North Americans in the late 1800’s? This was the time when a major shift to white flour, white sugar, white rice, vegetable fats, and the introduction of canned foods, occurred.
What was missing in the late 1800’s from previous diets were vast resources of minerals, water- soluble vitamins (B and C) and especially fat-soluble vitamins – all sacrificed in the name of longer shelf life, and in creating filling foods that easily survived unrefrigerated transportation.
While Dr. Price could not pinpoint the exact identity of his dietary activators, (later identified as Vitamins A and D), he knew that restoring certain elements to his client’s diets would transform their dental health better than merely filling and pulling teeth.
He started prescribing diets high in fish eggs, egg yolks, some organ meats, and – especially – butterfat from cows grazing on rapidly growing green grass.
Fast forward to 2007, and another element Dr. Price had called Activator X is identified as Vitamin K, which is a group of K vitamins K1-K7.
Vitamin K, Vitamin D, Vitamin A, and even chlorophyll, all does an intricate dance with each other that facilitates processes mandatory for our strong bones and teeth, healthy heart, arteries, and other things.
Turns out, Vitamin K2 is needed to put the calcium into our bones and teeth. A diet low in K2 results in the calcium getting put into the linings of our arteries – that’s called atherosclerosis. Bones without a supply of calcium equal osteoporosis.
In fact, K2 deficiencies are also associated with:
Increased risk for breast, prostate, liver cancers
Diabetes
Varicose veins
Wrinkles
Dental caries
Chron’s Disease
Bottom line? We can gulp all the calcium we want, but without proper levels of K2, that calcium will be routed away from the bones and teeth only to land in the soft tissues and linings of our arteries.
That’s the Calcium Paradox.
I had drastically cut back my calcium supplementation that was supposed to help with my bone issues because I feared clogging up my coronary arteries.
Another tidbit to consider is oral hygiene and what we are feeding our bodies to enable unusual bacterium in our mouths. It’s all being studied further after what scientists found HERE and I quote:
“Scientists have previously found that this species of bacteria, called Porphyromonas gingivalis, can move from the mouth to the brain. Once in the brain, the bacteria release enzymes called gingipains that can destroy nerve cells, which in turn can lead to memory loss and eventually Alzheimer’s.
In this study, researchers looked for evidence of this process in human brains. They examined the brains of 53 deceased people who had been diagnosed with Alzheimer’s and found high levels of gingipain in almost all of them. They also noted that the amount of gingipain tended to rise over time, which suggests there may be a tipping point when dementia symptoms first begin.”
The take-aways from this week’s post are:
By eliminating sugar, white rice, white flours, vegetable fats, and processed foods from our diet we will not only boost oral health, but also general health.
Consider supplementing with Vit K2 by reading Rheaume-Bleue’s book to get the full scope of how seriously our modern diets are causing a host of preventable diseases and conditions.
Brush and floss those pearlies, folks.
In health and personally taking 100-200 mcg K2 every day –
Deidre
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To my European readers, Rheaume-Bleue’s book, Vitamin K and the Calcium Paradox has been translated into Italian and Polish.
I have turned into a tiny field mouse, and now, my task is to eat an elephant.
It’s something I’ve done before when I couldn’t even see how big the elephant was. It might be the size of a three-month meal.
No.
A six-month meal.
No.
Will it be a year?
We’ll see.
No.
Longer than that.
Are you being asked to eat an elephant? Do you even know how big it is? Can you see your elephant growing?
These elephants can be tricky.
Sometimes, you think you’ve taken that last bite as you pat yourself on the back for hanging in there, and then – BAM! – something else comes up.
That’s called life.
At present, I am face-to-face with an elephant named DOWNSIZING. Downsizing from living in the same house for 42 years. Downsizing to a new town – to a brand-new life – with my brand-new forever love.
To everything there is a season, and this is the season for fresh starts. After mindfully moving along from loss, grief, and exhaustion – I am ready for this new chapter of continued discovery and adventure.
Will it start after this VERY LARGE meal? No.
Life is now. In the present – and I am going to enjoy each bite of this meal because life experiences have given me the skills needed to press on.
Yes, there will be lots of learning. I’ve never sold my house before – or rented a storage unit for my dwindling stuff before – or built a new house in a subdivision before – or sold furniture online before.
But, you know, it’s all good. My friends and loved ones are offering all kinds of support and help. The right professionals are coming my way.
There was that moment of feeling mouse-sized, overwhelmed, and crushed by the enormity of the work ahead. That’s when loved ones stepped in to remind me that I needed to step back and celebrate the day’s efforts.
Downsizing does not have to wait for retirement. We can reduce our quantity of possessions at any stage of life. Travel lighter. Do we really need 10 black pullover tops? Have we opened that book on the shelf in the last 5 – 10 years?
As a follow-up to the post last week about showing some love before we go, I am working toward showing some love to those who will survive me by simplifying and organizing my possessions. It’s hard enough as a survivor to go through someone else’s stuff without also having to go through their clutter.
Yes, it’s tough letting go of stuff.
Find a good home for your extra stuff. Feel good about making a gift of something you no longer need to someone who will appreciate it.
Throw the years out-of-date food/make-up/yard care products into the garbage.
Remember … it’s only stuff.
There’s a garbage bag calling me … time to discover what has been languishing in that bottom bathroom drawer…Yikes! Stuff!
Always striving to balance mind, body, and spirit through food, exercise, and thought –
Deidre
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We are publishing this post on Monday, Valentine’s Day, instead of Tuesday, because we have an important message about how our love can be much bigger than hearts, flowers, loving sentiments, kisses, or hugs.
It may be easier to buy a box of chocolates, perhaps, than delve into this topic – but – the legacy of doing these simple things will reverberate with your loved ones in a far deeper and meaningful way that will carry your embrace far longer than the chocolates ever will.
What am I talking about?
Did you know?
Somebody is going to leave.
Yes. Leave.
It might be you first or it may be your loved one.
Age or state of health does not matter at all.
We. Are. Going. To. Die.
Somebody is going to be left behind.
So. Before you go … do this today.
Share. Share your knowledge.
If a clot hits your brain like a bullet train at rush hour five minutes from now, would there be anyone at your job or in your house who knows how to carry on?
Would they know how to write a check, order supplies, know when the next shipment is coming in, how to start the lawn mower, or turn off the water in case of a leak?
Would your family know what your favorite hymns were? Did you want to be cremated? Where did you want your ashes scattered? Is there an insurance policy? Where is it?
So many questions.
Often, there are too few answers for the ones we professed to love who are now going out of their broken minds and hearts trying to navigate on their own without a map or compass.
Their confusion and lack of direction is under our control – until it isn’t.
In these two downloads, you will discover issues that are of immediate concern today – before you go – that help smooth transitions through normal stages of life, death, and survivorship.
Instead of another giant stuffed teddy bear the dog may destroy in a day, how about sharing some real love for when either you or your loved one is left behind?
It’s a gift that will keep on giving.
These two downloads are from my double book: Toolkit for Caregivers. Please share the love by clicking on the MORE button below.
While Deidre is taking some personal time away this week, I thought I would throw in a post of my own. It really doesn’t have much to do with eating right, or clean, or Keto, or kale chips – I do have to tease her sometimes about all that.
I want to talk about one of my favorite subjects – the universe – and I do think about it a lot.
What has that got to do with me, you ask? Well, plenty actually.
First off, do you even realize where we are in the universe? How big, or small, we are compared to other planets? Do we always turn in the same direction? Why do we have different seasons? Are there more babies born on a full moon? (Yes, there are!)
Because of some of these things, I have often wondered:
How are flight patterns made?
How did we first figure out time zones?
Why did we make the Farmer’s Almanac?
How bad does it have to get to say, “Houston, we have a problem!”
These are just a few, there are thousands more. I’m not trying to be silly; I really do ask myself these questions.
I guess this would be a good time to admit, as long as I can remember, my childhood desire was to be a starship captain – just like Janeway – although I’m a little pudgier. You can’t imagine my disappointment the moment I found out none of it was real – no starship, no Janeway, no five-year expedition tour out in the galaxy. I was heartbroken. I even wrote about it in my children’s book, If the Stars Were Mine.
One thing I don’t question is my belief that God, or a superior being – if you will, made the universe and everything in it – including us. As differently colorful, questioning, amazing, unique, fun-loving, aggravating, and just-plain-weird we all are – I believe there is a bigger plan for everybody and the universe proves it.
To put all this information into context, several years ago, I happen to hear Louis Giglio speak on the universe and I was completely blown away. I was amazed at the information he shared. I found his YouTube video and thought I would include it here so I can share it with all of you.
The Orion Nebula – known as the stellular nursery. It’s where stars are made.
I, personally, believe we were formed and placed within a solar system that deliberately fits perfectly together. And, on top of that, a creator Who knows each of our names, as well as names every one of the stars He creates!
My long-term wish is that I will be able to fly around the universe He keeps building upon. I am going to stand fast on this. Perhaps it is to make up for any disappointment about the whole starship thing. I know they meant well.
Who wants to be my wingman? (Get it?)
What do you suppose we will see when we leave this earth behind? I think the most fun is ahead of us and what we have here is nothing in comparison to what it will be.
When I lose someone I love, I always think of a poem I heard long ago. It brings me such comfort. It’s by Henry Van Dyke and to paraphrase:
Henry Van Dyke
I stand and watch her until, at length, she hangs like a speck of white cloud just where the sea and sky come to mingle with each other.
Then, someone at my side says, “There, she is gone.”
And, just at the moment when someone says, “There, she is gone,” there are other eyes watching her coming, and other voices ready to take up the glad shout, “Here she comes!”
Our post this week is dedicated to Deidre’s lifelong friend and neighbor, Reuben Earl Hart, from New Bern, North Carolina.
Fly high, Reuben!
Sheree
A Memorial to Reuben – Unshed Tears
Tears are streaming from my eyes
unbidden
From whence are they coming?
They will not stop
My dear one departed years ago
This kind of grief is past …
Or is it?
Why is my grief so raw?
How is it the faucet won’t turn off?
It seems there are unshed tears for
grief itself
Sprung to life with the passing of
a sweet neighbor
Sprung to life with the kind of
knowing
Only ones who have walked this path
know
I know what kind of a journey
She who is left behind is
starting
Tears for her pain
Tears for the fist pounding pain of loss
Tears for her birthing process in becoming
One who has lost
Everything will be rebuilt
That which we didn’t want rebuilt
New perspectives
we did not want
No
But we are thrust forward
So, these unbidden tears are for
both of us
Tears I had saved, unknowingly
That will buoy us all up in the river
of life
We float along toward the sunny spots
That await and will bless
But
For now
Just know
These tears
Are our Baptismal waters
You are strong and you can float
And you are not alone …
Deidre Edwards for Carole Hart
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We had our first big snow of the year the other day. Yup. A whopping 3.5 inches of the white stuff in my new central North Carolina home. Back nearer the coast, my former hometown dealt with ice and a bit of snow – sorry, guys.
We are all looking for big bowls of soup or soupy stews to warm our insides here in the Northern Hemisphere. Our down-under friends can file these ideas away for comforting food in a few months.
Over these last few weeks, there have been several soups – including:
Potato Leek Soup – with chunks of leftover ham added after blending, mmm …
Clam Chowder
Spicy lasagna soup with gluten-free lasagna noodles as a substitution
Chili
Plus, a couple of stew-like chicken and vegetable concoctions served over rice using these:
Yai’s Thai brand yellow Thai coconut Curry, and
Mina brand Shakshuka Moroccan Tomato Sauce
These two jarred sauces added just enough punch in their respective stews to make our tastebuds sing. And, in keeping with eating real foods, the ingredient lists are short with only real foods listed. No chemicals or preservatives. Yay.
The chicken-based stews both featured cubes of butternut squash and potatoes. The added potassium in these two have quelled my nighttime foot cramps. Review the post about potassium HERE.
Vegetable components varied using what was on hand for the Shakshuka sauce to bags of frozen Asian stir fry veggies for the curry.
All I had to do was throw the chicken into the crockpot or into a large pan with lid – I prefer boneless and skinless thighs – with the sauce, potato and butternut squash chunks, and onion, and forget about it. When the chicken was tender, extra veggies were added to finish.
Easy-peasy.
I must give a shout-out to Half-Baked Harvest for the yummy Spicy Lasagna Soup. That one is a keeper! Tieghan Gerard has some wonderful recipes on her site. I just eschew most of the dessert and bready items – foods that cause spikes in blood sugar are truly evil – more on that as we revisit Metabolical in a coming post.
Lastly, as I was stationed in the kitchen chopping veggies for these soups and stews, I answered the call of my rumbling tummy with an old childhood favorite.
Do you remember stuffed celery? The kind with peanut butter? Maybe you called it Men in a Boat if raisins were added?
Check out my Reece’s version of Men in a Boat using mini semi-sweet chocolate chips – delish!
In health – fall, winter, spring, and summer – one decision, one bite at a time –
Deidre
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We are presented with a victim covered in band aids.
Every year, more and more band aids are applied to stop our victim’s various leaks. Each effort is quelling one leak, but more leaks keep popping up.
What is the cause?
Are we so busy treating the symptoms, that a true understanding of the causes for our collective diseases are being ignored? Or maybe truly fixing the cause is not financially advantageous to those who are supplying their vast resources of expensive band aids to us?
We explored leaky gut last year HERE, but now I want to soar even higher for an even broader, 50,000-foot view.
Ever wanting to learn more about health and wellness, I have discovered Metabolical by Robert H. Lustig, MD. He compliments my messages in Toolkit for Wellness– our being designed for good health and eating an anti-inflammatory diet – and focuses his prescription for health into 1) protecting the liver and 2) feeding the gut.
In his scholarly book, he peels back layer-after-layer of the band aids to reveal the long-ignored causes. His descriptions of the intricate physiology of cells and body systems underscores my determination to not use band aids – but to prevent needing them in the first place.
Lustig calls this solving the problem upstream – at the source of the trouble.
Where’s the trouble?
In the food.
Processed food, specifically.
Not vegan vs. keto vs. organic vs. fill-in-the-blank.
This is not a new message, I know. Hang with me for a moment.
Lustig supports his conclusions that 75% of the US health dollars and 50% of the world’s health dollars go towards efforts to medically “fix” the host of chronic non-infectious diseases that affect modern society: diabetes, hypertension, and heart disease.
These fixes are failing at dizzying speed as numbers of cases rise every day despite all the money being spent AND as our life expectancies shrink.
He likens our efforts to medically “fix” these and other noncommunicable diseases that plague us as “rearranging the deck chairs on the Titanic” for all the good they are doing.
Even cancer, autoimmune disease, dementia, and psychiatric disease is being shown to be processed food related, and more cases of advanced disease processes of all kinds are being seen in teenagers.
As I have long said, we are not crumbling genetically – we are feeding our bodies the wrong food. These startling statistics are simply the culmination of 40-50 years of relying upon food-like substances, not real food.
I’m just on page 55 so far, but the over-arching message is that the chronic diseases of today are a result of abnormal metabolism in different cells and different organs of the body. Abnormal metabolism becomes metabolic syndrome which is the springboard for insulin resistance, diabetes, and fatty liver disease – and obesity.
Abnormal metabolism is set aright not by a fix of pills, (band aids), but by food choice.
What’s for dinner tonight? Is there added sugar and/or salt to the ingredients list? When was the last time any of us cooked a meal totally from real/whole food with no labels?
I’ll be sharing more from his book in future posts but let me leave you with Lustig’s experience with trying to advance treatments for his pediatric diabetic patients.
After years of falling in line with the likes of the American Diabetic Association and others who rested their diabetes approaches on “covering” blood sugars with appropriate amounts of insulin, Dr. Lustig proposed something novel: How about decreasing the need for insulin by NOT eating sugar?
He was regarded as if he had sprouted horns.
Why?
Because some studies have not been conclusive as to what raises blood glucose levels. Really? Oh, you mean the studies that were backed by food interests – including Pepsi? Hmmm…
The studies not backed by food/beverage interests did show that sugar causes diabetes (Type 2).
Ta-da!
Food for thought, dear readers. That’s why we call this foodtalk4you.
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There are those who pride themselves in avoiding all forms of social media. That’s fine. Taken to an extreme, we are apt to have permanently bent over necks and backs as we gaze at our phones instead of looking up or out at the world in the first person.
Checking on the latest news in my respective feeds is something I do have to rein in from time to time. There is the element of becoming addicted.
But hearing the daily “Banjoy” from George Oliver as he plays a short banjo ditty from his front porch or seeing the latest photograph or drone video from photographer friends, Elaine Varley, Sue Williams, Steve Smith, and Ben Linderman, and my day is brighter.
Then, a friend will post an inspiring thought I might share as well.
Some posts seem to come around every so often. I appreciate the repeated messages of hope and love. Often, they seem to appear just when I need them.
Then, there’s this poem that found its way to my Facebook feed again earlier this month. Perhaps you, too, have seen it:
HEY GOD – Author, John Roedel
Me: Hey God
God: Hello …
Me: I’m falling apart. Can you put me back together?
God: I would rather not.
Me: Why?
God: Because you aren’t a puzzle.
Me: What about all of the pieces of my life that are falling down onto the ground?
God: Let them stay there for a while. They fell off for a reason. Take some time and decide if you need any of those pieces back.
Me: You don’t understand! I’m breaking down!
God: No – you don’t understand. You are breaking through. What you are feeling are just growing pains. You are shedding the things and the people in your life that are holding you back. You aren’t falling apart. You are falling into place. Relax. Take some deep breaths and allow those things you don’t need any more to fall off of you. Quit holding onto the pieces that don’t fit you anymore. Let them fall off. Let them go.
Me: Once I start doing that, what will be left of me?
God: Only the very best pieces of you.
Me: I’m scared of changing.
God: I keep telling you – YOU AREN’T CHANGING!! YOU ARE BECOMING!
Me: Becoming who?
God: Becoming who I created you to be! A person of light and love and charity and hope and courage and joy and mercy and grace and compassion. I made you for more than the shallow pieces you have decided to adorn yourself with that you cling to with such greed and fear. Let those things fall off of you. I love you! Don’t change! … Become! Become! Become who I made you to be. I’m going to keep telling you this until you remember it.
Me: There goes another piece.
God: Yep. Let it be.
Me: So … I’m not broken?
God: Of course Not! – but you are breaking like the dawn. It’s a new day. Become!! Become!!
Becoming is our everyday state, our journey. My appreciation for the state of becoming increases with each passing year – it’s a part of gaining perspective.
It’s easy to see the uncomfortable changing processes on the heels of tragedy, grief, loss, or enormous positive shifts in our lives. But the subtleties of cleaning out a closet cannot be ignored as we let go, realizing we no longer need this or that.
This becoming thing has lessons for us on cosmic, earthly, and on mundane levels.
The words of John Roedel are resonating with me to the point I have now purchased two of his books and am following him on Facebook. The details of the birth of his writing journey may inspire your own life journey. Check him out HERE.
Just wanted to share something of value with you today.
In health-
Deidre
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