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Do You Need :
Increased Energy and Vitality
Sharper Mind Clearer Skin Fewer Aches and Pains If so, you might be interested in attending my upcoming Informational Detoxification Classes
What does this problem of toxicity mean for us individually? It may present a threat to the vibrant level of health that we would like to enjoy. But whether we succumb to the adverse effects of toxicity depends largely on our knowledge of the subject and the choices we make. This class will empower you to take personal responsibility to make sure that you do not fall victim to toxicity
due to lack of knowledge. |
This class will focus on toxins, where they can be found, the havoc they create, the signs of toxicity, pathways of detoxification, and ways to up-regulate these pathways. A specifically designed protocol will be presented.
Currently, there are three times and locations for this class.
Currently, there are three times and locations for this class.
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March 17, 2016 6:30-8:30 p.m. Place: Home of Mike and Kalli Kenney 8376 County Road 53 Auburn, Alabama |
March 23, 2016
1:00 - 3:00 p.m. Place: Integrated Body Health (across from EAMC, by CVS Pharmacy) 1995 Pepperell Parkway #6 Opelika, Alabama |
March 29, 2016
1:00 - 3:00 p.m. Place: Integrated Body Health (across from EAMC, by CVS Pharmacy) 1995 Pepperll Parkway #6 Opelika, Alabama |
Slide Presentation Fee: $25.00 (payable by check at time of class)
Please contact me quickly by email and let me know which class you would like to attend, or call me at 334-750-3276.
There is a limit to the number of people that can attend these times. Thanks, Debbie Vail, NC
Please contact me quickly by email and let me know which class you would like to attend, or call me at 334-750-3276.
There is a limit to the number of people that can attend these times. Thanks, Debbie Vail, NC
Click here for blog entry of this class.
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Nutrition - Back to Basics and Beyond
These classes have finished. Look for others coming soon Location: Auburn Parks and Rec. on Dean Road, Auburn Alabama Contact Me for Signing Up |
Some treats we all enjoyed at our class
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I have been under the instruction of Hawthorn University since October 2012, pursuing certification as Nutrition Consultant. Hawthorn has been conducting NC classes since 2002 and has been reviewed and approved as meeting the National Association of Nutritional Professional's educational standards.
The International Organization of Nutritional Consultants (IONC) has credited their programs with distinction.
The Nutrition Consultant clinical certificate program is designed to train the NC to work with individuals to support health and wellness in holistic nutrition (a perspective on health and healing that considers all aspects of life in creating a total state of health).
It is with great delight and enthusiasm that I am offering these free tutorial classes to anyone who is interested in learning how to practically apply the principles of sound nutrition to their lives. There is so much information in the area of nutrition, that it is often hard to determine truth from hype. With these classes, you will be getting sound advice from the knowledge I am receiving from my Hawthorn University NC clinical program and we will be going back to the basics to get a good
foundation to build truth upon.
The Weston A. Price Foundation considers Hawthorn University's programs to be open-minded and non ideological, with a strong respect for traditional diets, for whole, organic and grassfed foods and for sustainable agriculture.
Here are some of the topics that will be covered over the course of these classes.
Dietary Systems
A Healthy Model for Choosing Food
Lifestyle Factors that Influence Health
A Principle for Implementing a Personal Health Goal
Can't Eat Healthy All the Time? Let's Make a Deal.
Wise Choices for Macro and Micro Nutrients
Digestion and Absorption - It's a Long and Winding Road.
Supplements - Are Some Better than Others? How do I know?
Please Contact Me and let me know if you would be interested in these classes and to sign up. Thanks.
I hope to cover all of the above in the classes. If we do not get to all the topics, we may continue in January.
The International Organization of Nutritional Consultants (IONC) has credited their programs with distinction.
The Nutrition Consultant clinical certificate program is designed to train the NC to work with individuals to support health and wellness in holistic nutrition (a perspective on health and healing that considers all aspects of life in creating a total state of health).
It is with great delight and enthusiasm that I am offering these free tutorial classes to anyone who is interested in learning how to practically apply the principles of sound nutrition to their lives. There is so much information in the area of nutrition, that it is often hard to determine truth from hype. With these classes, you will be getting sound advice from the knowledge I am receiving from my Hawthorn University NC clinical program and we will be going back to the basics to get a good
foundation to build truth upon.
The Weston A. Price Foundation considers Hawthorn University's programs to be open-minded and non ideological, with a strong respect for traditional diets, for whole, organic and grassfed foods and for sustainable agriculture.
Here are some of the topics that will be covered over the course of these classes.
Dietary Systems
A Healthy Model for Choosing Food
Lifestyle Factors that Influence Health
A Principle for Implementing a Personal Health Goal
Can't Eat Healthy All the Time? Let's Make a Deal.
Wise Choices for Macro and Micro Nutrients
Digestion and Absorption - It's a Long and Winding Road.
Supplements - Are Some Better than Others? How do I know?
Please Contact Me and let me know if you would be interested in these classes and to sign up. Thanks.
I hope to cover all of the above in the classes. If we do not get to all the topics, we may continue in January.
The classes below are not scheduled to be offered at this time.
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KOMBUCHA TEA
A "Drinks of Life" Class Next Class: TBA Place: Time: Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The SCOBY (symbiotic Colony of Bacteria and Yeasts) is a round mushroom shaped disc used to ferment tea imparting somewhat of a vinegar taste to the tea. To get an idea of what this tastes like, I suggest that you purchase a bottle of Kombucha Tea in the health food store. That way you can know if this is something that you will want to brew yourself. Bottles of store bought Kombucha can range from $3 to $5 per bottle and brewing your own at home will result in huge savings. The fermentation of Kombucha tea produces a potent detoxifying substance, glucuronic acid. Normally this organic acid is produced by the liver in sufficient quantities to neutralize toxins in the body. However, when liver function becomes overloaded, and when the body must deal with a super abundance of toxins from the environment--certainly the case with most of us today--additional glucuronic acid taken in the form of Kombucha is said to be a powerful aid to the body's natural cleansing process, a boost to the immune system, and a proven prophylactic against cancer and other degenerative diseases. (Source: Nourishing Traditions by Sally Fallon.) Topics covered in this class are: How to brew safely and how long to brew, What teas result in the best brew, What teas to avoid, What kind of water and sugar are needed, and Bottling equipment. There will be samples for taste testing and you will recieve your take home SCOBY for your future brews. Please bring a quart sized jar to the class. |
Cost for class: $17.00
Please bring a wide mouth quart jar to class. To register, you may use the PayPal Option below. See my recommended supplies here. For questions contact me. |
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The Soda Alternative:
Refreshing Water Kefir A "Drinks of Life" Class Next Class: TBA Click here for a blog post with my directions on how to make water kefir Have you given up sugary soft drinks and wished for a healthy alternative? Well now there is: Introducing ---Water Kefir – A fermented beverage teeming with probiotics. |
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Cost for class - $18.00.
Please bring a quart sized canning jar. Contact me for questions. See my recommended supplies here |
Tibicos, tibi, Japanese water crystals, ale nuts, ginger beer plant and California bees are just a few of the names for these little wonders of God’s creations. In a matrix of bacteria and yeasts these grains (although not true grains) work together in symbiosis to transform a sugary liquid into a probiotic rich soda alternative.
Topics covered in this class: How to brew Water Kefir and what brand of sugar works best How to flavor your Water Kefir in a second ferment Using the right equipment – strainers and bottles Caring for and keeping healthy Water Kefir Grains for a healthy drink Creating a fizz – how this is accomplished This is another fun hands-on class. You will be mixing your first batch of Water Kefir to take home and there will be many flavors for you to try to see which ones you might like best. This culture will last you a lifetime if given proper care. |
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The Very Versatile Milk Kefir
A "Drinks of Life" Class Next Class: TBA A cultured milk product, Kefir is similar to drinkable yogurt but far more nutritious and therapeutic with more strains of bacteria and yeasts. Fermentation breaks down casein, or milk protein, one of the most difficult proteins to digest. It also restores lactase, which helps digest lactose or milk sugar, and numerous enzymes, which help the body absorb calcium and other minerals. Lactase produced during the culturing process allows many people who are sensitive to fresh milk to tolerate fermented milk products. Both vitamin B and vitamin C content of milk increase during fermentation. Research has shown that regular consumption of cultured dairy products lowers cholesterol and protects against bone loss. In addition, Kefir provides beneficial bacteria to the digestive tract. These friendly creatures and their by-products keep pathogens at bay, guard against infectious illness, and aid in the fullest possible digestion of all food we consume. (Source: Nourishing Traditions by Sally Fallon) Kefir can be used in smoothies, served with fruit, in an ice cream recipe, in a bread or cookie recipe or made into a salad dressing or dip. Kefir can be used to produce whey which is indispensable for making fermented vegetables (in the Vegetable Fermentation 101 class we will discuss the use of this whey). Kefir is made with "jelly like" particles called grains. They look like small clumps of cauliflower and can be used indefinitely. This class will teach you how to culture milk kefir; there will be sample products to try. You will receive your own kefir grains to take home and enjoy culturing your own fermented beverage teeming with good bacteria and yeasts. Bring a pint sized jar. |
Cost for class: $20.00
Please bring a pint sized jar with lid. Contact me for questions. See my recommended supplies here |
Cost for class: $20.00
Please bring a wide mouth pint canning jar. See my recommended supplies here. Contact me for questions. |
Vegetable Fermentation 101 Next Class: TBA If you can't stand the heat, get out of the kitchen, as the saying goes; but wait, there is no heat involved here so be cool and come learn about Vegetable Fermentation. Do you want to increase the nutritional value of your vegetables and provide your body with the fuel it needs to build health? This class is for you! Fermentation is one of the most ancient food processing technologies in the world but has, for the most part, fallen by the wayside, especially in the western world. Preservation by the lacto-fermentation process not only increases the shelf life of your vegetables, but will increase the vitamin content, especially vitamins B and C, increase digestive enzymes, and promotes the growth of healthy flora throughout the intestinal tract. A healthy gut is the key to a healthy immune system. Could it be that abandoning the ancient practice of lacto-fermentation and in our insistence on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms? If so, the cure for these diseases will be found not in vaccinations, drugs or antibiotics but in a restored partnership with the many varieties of lactobacilli, our symbionts of the microscopic world. (Source: Nourshing Traditions by Sally Fallon) Did you know that you can ferment any vegetable or fruit? In this class we will focus on the equipment and tools needed, what food ingredients are best for success, and the signs of a good fermentation. You will make your first pint of fermented vegetables in class so be sure to wide mouth bring a pint jar. |
Sourdough Spelt Loaf
Cinnamon Honey Rolls
Hamburger Buns
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Organic Sprouted Sourdough Bread
The Healthiest Bread You Can Make Next Class: TBA Do you long for the taste of nutritious sourdough bread that was once a regular item on the dinner table of long ago? Today the general thought is that bread making is too complicated and so it is easier to just run to the nearest market for your baked goods. The only drawback to this is that real nutritious bread cannot be found in most markets. Most market breads are made with less than optimal ingredients like rancid vegetable oils, bleached flour and preservatives added to extend shelf life. This class will focus on using the most nutritious ingredients. The particular sourdough for this class is Ischia sourdough starter. Ischia tends to be more tart than most other sourdough starter cultures. Originating on the island of Ischia off the Gulf of Naples, Italy, it is a great choice for sandwich bread. As you will discover in this class, sourdough bread is the healthiest bread that can be prepared. You will feel a sense of satisfaction in knowing that you can provide delicious nutritious bread for your family and the rewards of successful baking will make the effort more than worthwhile. Topics covered in this class: Why Sourdough is the Healthiest Method of Bread Making The Right Ingredients How to Care for and Feed Your Starter Kneading the Dough Baking and Optimal Storing Tips How to Adjust the Sourness of Bread This is a hands-on class. You will be making your first homemade loaf to take home to bake. Please bring a small jar for starter. Cost for class - $25.00 (this includes a starter and your first take home loaf). See my recommended supplies here For questions contact me. |
