tag:blogger.com,1999:blog-18325665961673749372024-02-18T18:56:27.213-08:00the HUB - Hawthorn University's BlogHawthorn University is a leader in online holistic nutrition education.Hawthorn Universityhttp://www.blogger.com/profile/02314299622973011582noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-1832566596167374937.post-4689029459349730982020-04-08T06:10:00.004-07:002020-04-08T06:16:03.684-07:00Calm in the Midst of a Storm: How to Center with Dr. Liz Lipski, Dr. Bianca Garilli and Paula Bartholomy (Rescheduled to April 14th)<b><span style="color: #990000;">NOTICE: This webinar originally scheduled for April 7th has been postponed until Tuesday, April 14th, 2020 at 4 p.m. Pacific. If you have already RSVP’d you will receive an updated webinar login email for next Tuesday, April 14th. We apologize for any inconvenience and hope you can join us on the 14th.</span></b><br />
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We hope you are all doing well and staying healthy in these uncertain times; we are here to lend support. Hawthorn University is sharing educational information and resources to help during Covid19 as many may be struggling with how to implement the new guidelines for living safely, as well as our emotions. Please see our <a href="https://www.facebook.com/hawthorn.edu/" target="_blank"><b><span style="color: #990000;">FaceBook page</span></b></a> and our Blog for these resources and we encourage sharing them broadly.<br />
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Wanting to do more, we are joined by <b>Dr. Liz Lipski</b> and <b>Dr. Bianca Garilli</b> to offer this <b>Calm in the Midst of a Storm: How to Center</b> webinar in order to provide our compassionate guidance to support optimal health for all of us. Join host <b>Paula Bartholomy</b> on <b>April 14th, 2020 at 4 p.m. Pacific.</b><br />
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RSVP <b><a href="https://attendee.gotowebinar.com/register/4745131951639888395" target="_blank"><span style="color: #990000;">HERE</span></a></b>.<br />
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As holistic health professionals and educators, we extend this opportunity to explore ways to calmly embrace lifestyle steps and natural/holistic options to optimize health that support our immune and respiratory systems, and especially our mental/emotional health during this challenging time in our world.<br />
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Please join us if you feel this is something that may benefit you, or any of your family, friends, colleges or clients, and feel free to pass along this information. Thank you for all you are doing to be safe and please, stay well!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LYJRGpb42wwdDJQlyksp_P0dGorzS-MsVLlcOK5aXs7efnCmTFiQUgynRrErkWwl03U1rht0Qes1i5pyf8UVItBSNhDJVPfDxatknl-VvCfaE7qqilCkwpqqxTWB_AInvF3CT-EKmrA/s1600/Liz-Lipski-04-07-20.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="280" data-original-width="350" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LYJRGpb42wwdDJQlyksp_P0dGorzS-MsVLlcOK5aXs7efnCmTFiQUgynRrErkWwl03U1rht0Qes1i5pyf8UVItBSNhDJVPfDxatknl-VvCfaE7qqilCkwpqqxTWB_AInvF3CT-EKmrA/s200/Liz-Lipski-04-07-20.jpg" width="200" /></a></div>
<b>Liz Lipski, PhD, CNS, FACN, BCHN, IFMCP, LDN</b>, holds a doctorate in Clinical Nutrition and is currently the Director of Academic Development for the Nutrition programs at Maryland University of Integrative Health. She's the author of <i>Digestive Wellness</i>, now in new 5th edition, and the Founder of the Innovative Healing Academy.<br />
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<b>Bianca Garilli, ND, IFMCP</b> is a former US Marine turned Naturopathic Doctor and runs a private practice in Northern California. In addition to patient care, Dr. Garilli consults with natural and functional medicine organizations including Institute for Functional Medicine, Metagenics and Hawthorn on a variety of initiatives such as military/veteran healthcare, functional and naturopathic medicine education and medical affairs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-S15pUY6_hyOXAJRMoPn8XOI3HLKmaVvTbtA7AUzbNbuwHPLYCTxUV0V1PKp1L1hnp3eWypJqMiHnENItDUMvbkelKuRFQcpOlJam9Dy_7iJsfzBixbUFv4MmKTVBptZc88r3NK9GJZ4/s1600/Paula-Bartholomy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="280" data-original-width="350" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-S15pUY6_hyOXAJRMoPn8XOI3HLKmaVvTbtA7AUzbNbuwHPLYCTxUV0V1PKp1L1hnp3eWypJqMiHnENItDUMvbkelKuRFQcpOlJam9Dy_7iJsfzBixbUFv4MmKTVBptZc88r3NK9GJZ4/s200/Paula-Bartholomy.jpg" style="cursor: move;" width="200" /></a></div>
<b>Paula Bartholomy, BCHN, MS</b> has been actively engaged and working in the holistic health field since 1980 attending to body mind spirit with her training and accumulated skills in meditation, yoga, breath work, food preparation, lifestyle, counseling and education.<br />
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If you have a question on this topic, please email it to paulab@hawthorn.edu.<br />
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-29942149953893607412020-04-01T15:19:00.000-07:002020-04-01T15:19:47.206-07:00Agriculture as a Cause and a Cure of Climate Change: Consumer Choices that Mitigate Global Warming - Part 1<span id="docs-internal-guid-fd71688d-7fff-ca28-b822-ae2c70ad98eb"></span><br />
<b><span style="font-size: large;">by Gretchen Kurtenacker, MS, MLS(ASCP), MT(AMT), NTP(NTA)</span></b><span id="docs-internal-guid-fd71688d-7fff-ca28-b822-ae2c70ad98eb">
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Part 1: The Problems</span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Figure 1.</span><span style="font-family: "times new roman"; font-size: 12pt; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Global average temperature, (NASA, 2018)
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 12pt; font-weight: 700; text-indent: 36pt;">Introduction</span></span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">The UN Intergovernmental Panel on Climate Change (IPCC), predicts, based upon current levels of greenhouse gas (GHG) emissions, that temperatures will increase to 1.5 degree Celsius above pre-industrial levels sometime between 2030 to 2052, (Intergovernmental Panel on Climate Change [IPCC], 2018). We have already increased one degree. We know that as average citizens we need to reduce our dependence on fossil fuels and move towards clean energy. In response, solar panels have been put on rooftops, hybrid and electric cars purchased, bike-share programs introduced globally. However, not enough emphasis is put on the contribution agriculture has on climate change or what consumers can do to minimize the impact of agriculture. </span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Industrial agriculture and massive food production systems that disperse food around the globe are a significant contributor to GHG emissions. Our food choices can have an environmental impact, but we need to uncover fact from fiction as to what are the more environmentally friendly farming methods, which is the aim of this paper. What food choices can we make that would reduce our contribution to GHGs?
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<span style="font-family: "times new roman"; font-size: 12pt; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">What Climate Change is and Why We Should Care</span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Climate change is the term used to describe the general warming of the earth’s atmosphere caused by ever increasing greenhouse gases, and the collateral damage such warming brings. Since mid-last century, warming due to an increase in the heat trapping gases of our atmosphere, has occurred at an unprecedented rate due to population increases and industrial activities of man such as burning of fossil fuels, deforestation, and massive monoculture farming, (Drake, 2015). This warming is life threatening. Rises in sea level from melting glaciers, snow, and ice, acidification of the oceans, greater variability in rainfall, increasing flooding in some areas with drought in others, fires, and extreme weather have already begun and are predicted to increase dramatically, (Environmental Protection Agency [EPA], 2017). In addition to weather variability, climate change is triggering the movement of once tropical diseases such as leishmaniasis and trypanosomiasis to more temperate zones. Tick-borne encephalitis and Lyme disease have occurred as far north as Russia and Sweden, respectively, (Welch, 2017). Also on the move are mosquito borne viral infections such as malaria, Dengue fever, and Chikungunya. Warmer waters are seeing </span><span style="font-family: "times new roman"; font-size: 12pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Vibrio </span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">outbreaks occurring in Northern Scandinavia and Alaska, (Welch, 2017). And it’s not just humans being subjected to these ills. Species loss is occurring at what is estimated as 100 times faster than normal, (Drake, 2015). Species extinction is not entirely due to global warming, but the drivers of global warming are also driving species loss: human overpopulation, chemical monoculture farming, deforestation, loss of habitat, etc. Referred to as the 6</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: super;">th</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> extinction event, projections indicate that by 2050, 15-37% of known species will be extinct, (Drake, 2015), thus, the global community should be scrambling to halt and reverse the activities driving climate change and species loss.
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<span style="font-family: "times new roman"; font-size: 12pt; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">What are Greenhouse Gases and Where are They Coming From?</span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Greenhouse gasses (GHGs) are so called due to their ability to trap heat in greenhouses allowing produce to grow inside despite frigid temperatures outside. In our troposphere, the atmospheric layer closest to Earth, heat from the sun is trapped and dispersed by greenhouse gasses which act like insulation keeping Earth at an average +14 centigrade (57.2F), as opposed to -18 degrees centigrade (-0.4F) without the greenhouse effect, (Climatica, 2019). However, as the amount of GHGs increase, so do Earth’s temperatures. Theses GHGs consist mainly of carbon dioxide (CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">), methane (CH</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">4</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">), and nitrous oxide (N</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">O), as well as man-made fluorinated gases, (Environmental Protection Agency [EPA], n.d.-a). CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">, the predominant GHG (Figure 2), is derived from the burning of fossil fuels such as coal, oil, and natural gas, burning of organic materials such as trees and solid wastes, (EPA, n.d.-a). It is also produced from chemical reactions, most notable, the manufacture of cement, which may not sound impressive, but consider that cement is the binder in concrete and concrete is the most widely used man-made material in existence, (Rodgers, 2018). Cement contributes 8% of the global CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> emissions. Rodgers (2018) compares it to a country where it places as the 3</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: super;">rd</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> biggest contributor to CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> emissions, just after China, the 1</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: super;">st</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> and the U.S., the 2</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: super;">nd</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">. Methane (CH</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">4</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">), (Figure 2) is produced from production of coal, natural gas, oil fracking, livestock, and is emitted from landfills as solid waste degrades, (EPA, n.d.-a; Leahy, 2019). Nitrous oxide (N</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">O) (Figure 2) is another byproduct of the burning of fossil fuels, burning of solid wastes, and certain industrial activities as well as in the treatment of wastewater, (EPA, n.d.-a). The fluorinated gases (F-gases) (Figure 2) are hydrofluorocarbons, perfluorocarbons, sulfur hexafluoride, and nitrogen trifluoride, (EPA, n.d.-a.). Hydrofluorocarbons are refrigerants that replaced chlorofluorocarbons which were destroying the ozone layer. Perfluorocarbons, sulfur hexafluoride, and nitrogen trifluoride are used in electronics and metal processing such as aluminum and magnesium as well as in semiconductor manufacturing, (European Commission, n.d.). </span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">The effect these GHGs have on global warming depends on three basic properties: How much there is, how long each one sticks around, and how powerful the GHG is, (EPA, n.d.-a). These properties determine each gas’s global warming potential (GWP) and are reported as CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> equivalents (CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">-eq). To calculate the CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> equivalent of the other GHGs, the amount of it that is emitted is multiplied by its GWP. In 2017, the U.S. Environmental Protection Agency (EPA) estimated the U.S. GHG emissions at 6457 million metric tons (metric ton = 2205 pounds) of CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2 </span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">equivalents, (Figure 3). In the U.S. transportation, electricity generation, and industry contribute the most GHGs while agriculture is estimated at contributing 9.1% (Figure 4)</span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Figure 2.</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> Global greenhouse gas emissions per IPCC 2014 (EPA, n.d.-b)</span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 253px; overflow: hidden; width: 238px;"><img alt="Pie chart that shows different types of gases. 82% from carbon dioxide fossil fuel use, deforestation, decay of biomass, etc., 10% from methane, 6% from nitrous oxide and 3% from fluorinated gases." height="253" src="https://lh5.googleusercontent.com/BNME-Iq5_OuyRDlvttJJrzgovmmKfPB1WIaaS4R9SVZT1EN046YLYQTHdYWYrTu2r68u82COwmNdkG-0RfAEH8kqjExF9Lq99U18FeCyKFVNJ7SVhZTrZB_tm5E2XhwbTqDK7oLlfNUDmxETgw" style="margin-left: 0px; margin-top: 0px;" width="238" /></span></span></div>
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<span style="color: #262626; font-family: "times new roman"; font-size: 12pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Figure 3.</span><span style="color: #262626; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> U.S. greenhouse gas emissions in 2017, (EPA, n. d.-c)</span></div>
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<span style="color: #262626; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 279px; overflow: hidden; width: 464px;"><img height="279" src="https://lh4.googleusercontent.com/i1PI6vcdmCxKQP4wNkg3K2zj5pTjqxFkgMElWQ6cBHDqfFIIFVh3njKamDzXtTCr4uV2EoW0GQ9TkKHegpAtv8Ae964SwUIbwk6PyYAXvDfkuhh93y7yo-zRFDXvvYujqwsDfzVDxrkhdIcAvg" style="margin-left: 0px; margin-top: 0px;" width="464" /></span></span></div>
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<span style="color: #262626; font-family: "times new roman"; font-size: 12pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Figure 4.</span><span style="color: #262626; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> U.S. GHG emission by economic sector in 2017, (EPA, n.d.-d)
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<span style="color: #262626; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="color: #262626; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span>Prior to the industrial age, GHGs remained stable as the amount that were sequestered by natural processes (sinks) equaled the amounts that were generated (sources) through natural activities such as the weathering of rocks, volcanic eruptions, and biological life cycles. Ice cores allow us to ascertain the GHG levels over the last 800,000 years (Luthi et al., 2008). By testing air bubbles trapped in ice cores, scientists can see that for the last several hundred thousand years, GHGs have never approached the levels we see today, (Climatica, 2019). Prior to the industrial revolution, CO2 varied from 260-280 parts per million (PPM). Since, they have risen to over 400 ppm with the majority of that within the last 50 years, mostly CO2 which has increased by 80%, (Climatica, 2019).<br />
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What is it About Agriculture that Drives Global Warming?</span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span>As noted, the drivers of global warming are predominantly the burning of fossil fuels for energy, transportation, and industry, deforestation, and industrial agricultural practices. Burning of fossil fuels and deforestation make sense, but how does agriculture contribute to climate change?<span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Soil is a natural carbon sink. Plants pull carbon dioxide from the air during photosynthesis wherein it reacts with water to form glucose for energy, thus the carbon becomes part of the plant biomass. Some carbon is exuded from the plant roots into soil as sugars which drives microbes to release mineral nutrients that the plant roots uptake. Additionally, when the plant dies, it decomposes returning its nutrients to the soil and becomes soil organic matter (SOM). (Montgomery, 2019). This organic carbon-based matter is broken down by bacteria to create soil organic carbon (SOC). The natural balance of carbon release and sequestration is upset by farming methods that till the earth, allow it to lay bare, or repeatedly grow massive monocultures. (Barker & Pollan, 2015). </span></div>
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<span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">More specifically, plowing or tilling for weed control to facilitate spraying and harvesting, aerates the soils exposing it to oxygen with which the carbon reacts to form carbon dioxide. Further, exposing the soil to oxygen alters the microbial diversity in the soil to one that favors organisms that convert organic matter into yet more carbon dioxide. Chemical fertilizers and herbicides allow farmers to let fields lay bare during off season which again exposes the soil to oxygen and allows SOC to react, creating CO</span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> and depleting soil health in addition to promoting erosion and poor water retention. (Barker & Pollan, 2015) So, while modern industrial agriculture increased food production, it came at a steep environmental price. According to Barker and Pollan (2015), one third of the carbon in the atmosphere came from the soil due to the unsustainable and environmentally destructive practices of modern industrialized farming. It has been estimated that globally cropland has lost 20-60% of its carbon, (Montgomery, 2019) and in the U.S. typical industrial farmland has lost 50 to 70% of its carbon, (Barker & Pollan, 2015).</span></div>
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<span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 12pt; white-space: pre-wrap;"> </span></span>Additionally, the machinery used in modern agriculture burn fossil fuels contributing to GHGs. Monocultures result in reduced biomass (nutrients and carbon) to the soil and therefore reduced yields, and reliance on synthetic fertilizers, (Jarecki & Lal, 2003). Synthetic nitrogen fertilizers are then used to make plants grow despite depleted soils producing crops that may have decreased nutrient density, (Guo, Nazim, Liang, & Yang, 2016; Noulas, Tziouvalekas, & Karyotis, 2018; Scheer & Moss, 2011). About one third of the global cropland is already degraded to the point that farmers have abandoned it, termed desertification. David Montgomery, Professor of Earth and Space Sciences at the University of Washington and author of the book, “Dirt: The Erosion of Civilizations” explained that “soil degradation undermined societies around the world, from the ancient Greeks and Romans to the U.S. Dust Bowl of the 1930s.”, (Montgomery, 2019). Syria, Libya and Iraq are also living with historically degraded soils, (Montgomery, 2017). The continuation of degrading the soil will make feeding the predicted 9.7 billion people in 2050 more challenging, (United Nations, 2019, June 17). Add to that the harsh and unpredictable weather of climate change, and food security in 2050 looks worrisome.<span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 12pt; white-space: pre-wrap;"> </span></span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Deforestation to create more land for farming is also a significant contributor to GHGs as the trees removed were clearing CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">, and once removed, are not. Further, in the removal of the forests, more fossil fuels are burned in transporting removal equipment and the wood. If “slash & burn” techniques are used, where after the sellable wood is removed, the saplings and brush are burned to clear the land, the burning generates still more CO</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">. Despite hundreds of companies committed to eliminate deforestation from their supply chains, 70% of deforestation is due to food production in some way, (Riley, 2017). The UN had hoped to halt deforestation by 2020, (Riley, 2017).</span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">This highlights the problem of food trends. Food fads such as paleo non grain flours from coconut and almonds, vegan cheese and ice cream from cashews, avocado everything from vegan desserts, toasts, to oil, non-dairy mylks of soy, almond, cashew, and vegan protein replacers such as soy and quinoa have generated high demand. Pristine tropical forests are slashed, burned and turned into avocado, palm, coconut, cashew, etc. plantations, (Neilson, 2017). Each of these ingredients has its own horror story, from agricultural pollution to human rights abuses, however this report will look at just two. The increase in avocado sales has spurred much deforestation in central and southern Mexican forests, (Boch, 2016; Callabero & Flores, 2019). According to Caballero and Flores (2019), in 10 years, avocado orchards increased 162% in Michoacán, 511% in the state of Mexico, and nearly 1001% in Jalisco. U.S. consumption of avocados increased 440% in the last couple decades, 80-90% from Michoacán which resulted in somewhere between 14,800 to 19,800 acres of deforestation, some of it illegal, (Callabero & Flores, 2019). Michoacán is a biologically critical area as the winter migration home of the Monarch butterfly (Figure 5) whose numbers have greatly reduced since the early 2000’s, although on a slight uptick in recent years. Illegal deforestation to grow avocados also threatens several other endangered species, such as the transverse volcanic leopard frog, arboreal alligator lizard, cougar and the axolotl, (Callabero & Flores, 2019). The avocado trees are thirstier than native pine forests, requiring four to five times as much water which means less water return to the local mountain streams upon which the forest plant life and animal life depend, (Callabero & Flores, 2019; Nelson, 2016). While avocado trees do capture carbon, they sequester four times less that native pines per hectare, (hectare = 2.471 acres) (Callabero & Flores, 2019). And if that wasn’t enough, chemicals used in the avocado groves may be impacting the local population who reportedly complain of sneezing during fumigation, as well as other breathing and stomach problems, (Covarrubias, 2016). As avocados are grown in mountain orchards, chemicals wash into ground water, streams, and other bodies of water that downstream communities depend on, (Covarrubias, 2016).</span></div>
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<a href="https://lh5.googleusercontent.com/HMXukfXvcP3WLcgOnsUYUCubmiFuJINezn7zGtydC-5DncY84uHGLEE0OsmaQKfff_9M8SgCFW14146ooU65LzaU20H-cAK3GVKar3LWa9pUg4isbPfobGEo1X6mnGnEeGPhXy5qjvJMQpyZIA" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/HMXukfXvcP3WLcgOnsUYUCubmiFuJINezn7zGtydC-5DncY84uHGLEE0OsmaQKfff_9M8SgCFW14146ooU65LzaU20H-cAK3GVKar3LWa9pUg4isbPfobGEo1X6mnGnEeGPhXy5qjvJMQpyZIA" style="margin-top: 0px;" width="320" /></a></div>
<span style="font-family: "times new roman"; font-size: 12pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Figure 5. </span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Monarch butterflies hibernating in oyamel trees outside of Angangueo, Michoacan, Mexico, (Bfpage at English Wikipedia, 2000).
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">As for palm oil, it is estimated that 90% of the natural forest habitat of orangutans has been destroyed generating predictions of extinction within 10 years, (Neilson, 2017). These fad foods average 4000 miles transport to reach the U.S. markets. How significant this is, depends upon several factors, but generally, sustainably produced local foods generate less GHG than those flown from halfway around the globe.
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<span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">What is it About Livestock that Drives Global Warming? </span></div>
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<span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">In 2006 the UN issued a particularly damning report called, “Livestock’s Long Shadow”. In part two we will see that when properly managed, livestock are actually climate savers, however, the report, while later corrected in 2010, (Jamieson, 2010) has fueled the, “eat less meat” trend. The 2006 report concluded that livestock contributed 18% of the GHGs as well as water scarcity and land desertification. 18% was more than the CO</span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> emissions of the transportation sector at that time, (FAO, 2006). Further, they claimed that livestock generated 65% of human-related nitrous oxide, which comes from manure and has 296 times the GWP of CO</span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">. Livestock also contributed 37% of the anthropogenic methane with 23 times the GWP as CO</span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">, (FAO, 2006). The methane is predominantly generated from the first stomach of ruminants and released via eructation (belching). </span></div>
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<span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Additionally, it was estimated that livestock used 30% of the global land which included 33% of arable land (suitable as cropland) that is used to grow livestock feed, (FAO, 2006). In some countries such as in South America, forests were cleared to make room to raise livestock which is a double insult to climate change since the trees, which were natural CO</span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: sub;">2</span></span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> scrubbers, were replaced by methane producing animals. Adding to this dilemma, estimates indicate that the consumption of beef alone is projected to double by 2050, (LeVaux, 2015).
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<span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Climate Change Projections and Goals</span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">The Intergovernmental Panel on Climate Change of the United Nations (IPCC), which researches climate change, makes projections, and suggests mitigation strategies, estimates that in the 21</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: super;">st</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> century the planet will warm between 0.5°F to 8.6°F degrees Fahrenheit, (EPA, 2017). This may not seem like much, but it will drastically alter earth. This increase will not be uniform over the earth, but rather experienced more in some areas than others. So, while some people and places will be minimally affected, others will be decimated resulting in massive poverty, hunger, and homelessness. For example, so far, the biggest increase has been in the Artic during what should be its cool season, thus the drastic melting of polar ice and shrinking glaciers, (Buis, 2019). According to Oddur Sigurðsson, a glaciologist at the Icelandic Meteorological Office, Iceland has already lost 56 of its 300 glaciers and further predicts they will all be gone within 200 years, (Engel, Gardiner, & Werner, 2019). In 2014, the Icelandic glacier, Okjökull (Ok), was declared dead, for which Iceland recently held a symbolic funeral and erected a plaque:</span></div>
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A letter to the future </div>
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Ok is the first Icelandic glacier to lose its status as a glacier. </div>
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In the next 200 years all our glaciers are expected to follow the same path. </div>
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This monument is to acknowledge that we know what is happening and what needs to be done. </div>
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Only you know if we did it.</div>
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August 2019 </div>
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415ppm CO2 </div>
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(Bowler, 2019)<br />
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<span style="font-family: "times new roman"; font-size: 12pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">In <b>Part 2</b> we will look at agriculture solutions to combat climate change, revisit the debate about livestock and climate change, and make suggestions to guide consumers toward food choices that mitigate climate change.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Op1iW1Pm6JxGNRPe7XVp9eJkB6bVxvQqYsYjRV8q_zbIT0wMZRuQ4zPTyh84h2CqrfVY7heHlZcRroF4O-45C6SLTCHVWS-onw0CcrMfP1uAjo60Ji3JL9wqUTTrsTbJqwVTQd94c_k/s1600/Gretchen-Kurtenacker-HUB-Blog-Photo-09-19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="240" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Op1iW1Pm6JxGNRPe7XVp9eJkB6bVxvQqYsYjRV8q_zbIT0wMZRuQ4zPTyh84h2CqrfVY7heHlZcRroF4O-45C6SLTCHVWS-onw0CcrMfP1uAjo60Ji3JL9wqUTTrsTbJqwVTQd94c_k/s200/Gretchen-Kurtenacker-HUB-Blog-Photo-09-19.jpg" width="200" /></a><i><b>Gretchen Kurtenacker, MS, MLS(ASCP), MT(AMT), NTP(NTA)</b> is a Medical Laboratory Scientist who holds a B.S. from the University of Cincinnati in Clinical Laboratory Science, an M.S. in Health & Nutrition Education from Hawthorn University and is currently working on a D.Sc. in Holistic Nutrition, also from Hawthorn University. Her interests include food anthropology, food & the environment, and elder nourishment. <br />Gretchen lives in the First Hill neighborhood of Seattle where she enjoys the incredible selection of local, artisanal, sustainable foods available within walking distance of her home.</i></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">References for Part 1</span></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Barker, D., & Pollan, M.. (2015, Dec 15). A secret weapon to fight climate change: dirt. Retrieved from </span><a href="https://michaelpollan.com/articles-archive/a-secret-weapon-to-fight-climate-change-dirt/" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">https://michaelpollan.com/articles-archive/a-secret-weapon-to-fight-climate-change-dirt/</span></a></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Bfpage at English Wikipedia. (2000). Overwintering monarch butterflies in a preserve outside of Angangueo. Retrieved from </span><a href="https://commons.wikimedia.org/wiki/File:Angangueo_monarchs.jpg" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">https://commons.wikimedia.org/wiki/File:Angangueo_monarchs.jpg</span></a></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Boch, R. (2016, Oct 19). Fad foods cause major environmental harm. Retrieved from </span><a href="https://tulanehullabaloo.com/736/views/fad-foods-cause-major-environmental-harm/" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">https://tulanehullabaloo.com/736/views/fad-foods-cause-major-environmental-harm/</span></a></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Bowler, J. (2019, Aug 20). Iceland just held a funeral for the first glacier killed by climate change. Retrieved from </span><a href="https://www.sciencealert.com/iceland-just-held-a-funeral-for-the-first-glacier-killed-by-climate-change" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">https://www.sciencealert.com/iceland-just-held-a-funeral-for-the-first-glacier-killed-by-climate-change</span></a></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Buis, A. (2019, June 19). A degree of concern: Why global temperatures matter. Retrieved from </span><a href="https://climate.nasa.gov/news/2865/a-degree-of-concern-why-global-temperatures-matter/" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">https://climate.nasa.gov/news/2865/a-degree-of-concern-why-global-temperatures-matter/</span></a></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Caballero, X. N. D., & Flores, G. G. B. (2019, March 20). Forests falling fast to make way for Mexican avocado. Retrieved from </span><a href="https://blog.globalforestwatch.org/commodities/forests-falling-fast-to-make-way-for-mexican-avocado" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">https://blog.globalforestwatch.org/commodities/forests-falling-fast-to-make-way-for-mexican-avocado</span></a></div>
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<span style="font-family: "times new roman"; font-size: 12pt; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">Climatica</span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; font-style: italic; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; font-family: "times new roman"; font-size: 12pt; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">(2019). Greenhouse gases, Retrieved from</span></h1>
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<a href="http://climatica.org.uk/climate-science-information/greenhouse-gases" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">http://climatica.org.uk/climate-science-information/greenhouse-gases</span></a></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Drake, N. (2015). Will humans survive the 6</span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 0.6em; vertical-align: super;">th</span></span><span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;"> great extinction? Retrieved from </span><a href="https://www.nationalgeographic.com/news/2015/06/150623-sixth-extinction-kolbert-animals-conservation-science-world/" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">https://www.nationalgeographic.com/news/2015/06/150623-sixth-extinction-kolbert-animals-conservation-science-world/</span></a></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Engel, R., Gardiner, C., & Warner, K. (2019, Sept 19). How to save a glacier: Iceland's scientists offer hope with carbon capture technology. Retrieved from </span><a href="https://www.nbcnews.com/news/world/how-save-glacier-iceland-s-scientists-offer-hope-carbon-capture-n1052281?fbclid=IwAR1ouXqkxMb-SUsLbHt4NQhTz3X2_OqVWjkFDPf9A7-Y2MGmEuZfWD5WQ0M" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">https://www.nbcnews.com/news/world/how-save-glacier-iceland-s-scientists-offer-hope-carbon-capture-n1052281?fbclid=IwAR1ouXqkxMb-SUsLbHt4NQhTz3X2_OqVWjkFDPf9A7-Y2MGmEuZfWD5WQ0M</span></a></div>
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<span style="font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">Environmental Protection Agency. (n.d.-a). Overview of greenhouse gases. Retrieved from </span><a href="https://www.epa.gov/ghgemissions/overview-greenhouse-gases" style="text-decoration-line: none;"><span style="color: blue; font-family: "times new roman"; font-size: 12pt; vertical-align: baseline; white-space: pre-wrap;">https://www.epa.gov/ghgemissions/overview-greenhouse-gases</span></a></div>
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Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-56315091906637581852020-03-30T17:46:00.001-07:002020-04-06T17:19:22.157-07:00Women Veterans during Pandemic - Ways to Optimize Health for Self and Family- Dr. Bianca Garilli, ND, IFMCPWomen Veterans during Pandemic - Ways to Optimize Health for Self and Family<br />
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Presented by Dr. Bianca Garilli, ND, IFMCP and Marine Corps Veteran<br />
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Wednesday, April 1 at 1pm PT (Free Zoom Call)</div>
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We will explore everyday lifestyle steps and natural health options for supporting immune, respiratory and mental/emotional health during this challenging time in our world’s history. </div>
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Hope to "see" you there!</div>
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Here's the link to join, feel free to share: https://zoom.us/j/210026927</div>
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More about Dr. Garilli: www.ncclm.com</div>
Hawthorn University http://www.blogger.com/profile/10547162695564853580noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-53165323460930423842020-03-23T13:25:00.000-07:002020-04-03T07:45:53.258-07:00 Watch All About Alumni: How Failure, Continuous Learning, and Self-Care Have Shaped Me as an Entrepreneur (and Allowed Me to Serve Thousands) with Megan Lyons, MS<div>
An insatiable appetite for learning, especially learning from our failures, can be a great teacher to help us progress and grow in life. It can also teach us how to better care for our-selves and others. Hawthorn graduate Megan Lyons will address her background and how she became drawn to holistic health and nutrition both personally and professionally. She will also speak to her educational journey, detailing her experience in Hawthorn’s MSHN program, and then dive deep into the amazing accomplishments and opportunities she's experienced post graduation.</div>
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Hawthorn welcomes MSHN program graduate <b>Megan Lyons</b> for her All About Alumni presentation <b><i>How Failure, Continuous Learning, and Self-Care Have Shaped Me as an Entrepreneur (and Allowed Me to Serve Thousands)</i></b>.</div>
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The recording of Megan's webinar is now available for review in our <a href="https://hawthorn.edu/category/all-about-alumni/" target="_blank">AAA Webinar Archives</a>.</div>
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Megan will share her insightful philosophy of success and failure as she openly discuses hers, the value of and her commitment to continuous learning, and the necessity of taking care of ourselves as health practitioners.</div>
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<b>Megan Lyons</b> has shared her game-changing approach to wellness with thousands of people through personalized health coaching, corporate and group wellness programs, and motivational and educational speaking. As founder and owner of <a href="https://www.thelyonsshare.org/" target="_blank">The Lyons’ Share Wellness</a>, she’s deeply passionate about inspiring others to feel their healthiest and happiest. Megan is the author of <a href="http://amzn.to/2b5VjOG" target="_blank">Start Here: 7 Easy, Diet-Free Steps to Achieve Your Ultimate Health and Happiness</a>, a Top 10 Amazon Bestseller in Nutrition. Her Lyons’ Share Coaching Academy and business coaching help aspiring coaches and nutritionists streamline their business and skyrocket their success.</div>
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In addition to Hawthorn, Megan holds degrees and certifications from Harvard University, Northwestern University, and the Institute for Integrative Nutrition. She is also Board Certified as a Holistic Nutritionist by NANP. She lectures widely at hospitals, corporations, and organizations. When she’s not health coaching, you can find her working out, teaching fitness classes, cooking, reading, traveling, and cheering on the Dallas Mavericks. She currently lives in Dallas with her husband, Kevin, and adorable dogs, Maverick and Riley.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXj1v4oneadhhS4mm2jMZT66SI5GJRcSMrj8CXjo9YI34ATqVRpKm9OsBI-V74JcW_ilUxICTyI12mf8p_oGXmSmplu4Ti9PTbsU4h5ypfP9ftjuqcgzsODtPbV3TBB3bI2BTyDGNNzWo/s1600/Megan-Lyons-AAA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="350" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXj1v4oneadhhS4mm2jMZT66SI5GJRcSMrj8CXjo9YI34ATqVRpKm9OsBI-V74JcW_ilUxICTyI12mf8p_oGXmSmplu4Ti9PTbsU4h5ypfP9ftjuqcgzsODtPbV3TBB3bI2BTyDGNNzWo/s320/Megan-Lyons-AAA.jpg" width="320" /></a></div>
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<b>Megan Lyons, MS</b></div>
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<b>MSHN Program Graduate 2019</b></div>
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<b>The Lyons' Share Wellness</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-9945518778558068392020-03-10T11:03:00.000-07:002020-03-23T13:19:52.542-07:00Watch Legislative Update of Holistic Advocacy Across America with Jonathan Posey<div>
Holistic health advocacy and protecting our rights has become a hot topic with high importance. Jonathan Posey from the Council of Holistic Health Educators invites us to become aware of holistic health advocacy, and encourage greater participation in protecting our rights.</div>
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Hawthorn welcomes<b> Jonathan Posey</b> for his presentation <b><i>Legislative Update of Holistic Advocacy Across America: what you need to know to practice in your state</i></b>.</div>
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The recording of Jonathan's presentation is now available for review in our <b><a href="https://hawthorn.edu/category/webinar-archives/" target="_blank">Webinar Archives</a></b>.</div>
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Jonathan provides a legislative update for overturning restrictive nutrition laws and answers your questions regarding state law and advocacy.</div>
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<b>Jonathan Posey</b> is the Founder, Executive, and Policy Director for the Council of Holistic Health Educators. He brings over a decade of experience in lobbying, public policy, and grassroots activism in food and consumer safety. Jonathan began his career on Capitol Hill as a congressional aide, then moved to the private sector as a lobbyist, representing food and consumer safety firms, as well as other healthcare and technology interests. Recognizing the need for an organization that exclusively represented the interests of the holistic health and nutrition community, Jonathan created a coalition of like-minded holistic schools to protect the practice of holistic health. This coalition grew to become the Council.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDNgOR-ji-jJIrBPP3jrnBxIfcpcehn5bf85mpvRsPDQWBev6lPz9ljXD-RYdPUbMFTDArOUBrvRj-9bAoJoCmBUuCzgL5T7nn0Nf7TlOsOfTKT0gaGJ_muU9mtBPiZnj8M8dYlqsn3I/s1600/Jonathan-Posey-Webinar-Pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="437" data-original-width="436" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDNgOR-ji-jJIrBPP3jrnBxIfcpcehn5bf85mpvRsPDQWBev6lPz9ljXD-RYdPUbMFTDArOUBrvRj-9bAoJoCmBUuCzgL5T7nn0Nf7TlOsOfTKT0gaGJ_muU9mtBPiZnj8M8dYlqsn3I/s320/Jonathan-Posey-Webinar-Pic.jpg" width="319" /></a></div>
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<b>Jonathan Posey</b></div>
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<b>Founder, Executive, Policy Director</b></div>
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<b>Council of Holistic Health Educators</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-88359702249634827492020-02-14T07:44:00.000-08:002020-03-06T10:16:11.483-08:00Review From Golf to Nutrition: An Unexpected Tale of Following your Passion with Ben Warren, MS<div>
Hawthorn University’s Master of Science in Holistic Nutrition graduate Ben Warren (MSHN 2013) has a wonderful journey into health and wellness to share! Ben will tell his story so listeners can feel inspired to take action, and to understand that making the right decision comes from understanding what you want to achieve, including the power of following your passion and allowing the universe to work for you. Ben’s post grad accomplishments are impressive!</div>
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<b>Ben Warren, MS</b> presents to us <b><i>From Golf to Nutrition: An Unexpected Tale of Following your Passion</i></b>, on Hawthorn’s All About Alumni Webinar Series.</div>
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Watch Ben's presentation in our <b><a href="https://hawthorn.edu/03-04-20-ben-warren-aaa-webinar-recording/" target="_blank">All About Alumni Webinar Archives</a></b>.</div>
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Recognized as a leader in his field with over 15 years of hands on experience, <b>Ben Warren, MS</b> is the founder of BePure, and one of New Zealand’s most renowned clinical nutritionists and holistic health experts. Ben has made it his mission to build a new future of health by empowering and educating New Zealanders on the importance of diet, lifestyle and nutrition. Ben went on to gain his Masters in Holistic Nutrition from Hawthorn University, and is currently completing his PhD on the relationship between mental health and nutrition. Over the past 15 years, Ben has founded BePure, developed the BePure nutritional support product range, toured the country with seminar series talking to over 70,000 people, and is currently the Clinical Director of the BePure Clinic. He lives in Hawke’s Bay in remote New Zealand with his wife, Lynda, and their two daughters on a 15 acre organic permaculture farm. His current projects include working towards his PhD, further exploring the link between mental health and nutrients, and continuing sharing education and support through the BePure platform.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<b>Ben Warren, MS<br />MSHN Program Graduate 2013</b></div>
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<b>Founder, BePure</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-69189919122856534912020-02-13T12:24:00.000-08:002020-03-06T10:17:32.066-08:00Watch 5 Powerful Weeds for Clinical Practice with Rosalee de la Forêt, RH<div>
The best medicine for our clients often lies within their own backyards! Join herbalist <b>Rosalee de la Forêt</b> to explore practical and effective ways to use abundant weeds for transformative health and well-being.</div>
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Hawthorn is pleased to welcome <b>Rosalee de la Forêt, RH</b>, for her presentation <b><i>5 Powerful Weeds for Clinical Practice</i></b>.</div>
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Rosalee's presentation is now available for review in our<b> <a href="https://hawthorn.edu/03-03-20-rosalee-de-la-foret-webinar-recording/" target="_blank">Webinar Archives</a>.</b></div>
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See how a wild fruit can be used to address systemic inflammation, how feral roots can be used to heal digestion, and how delicate spring flowers can relieve chronic upper respiratory challenges. Through this webinar you’ll be getting everything you need to know to start using these plants right away from dosage information to clinical preparations. </div>
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<b>Rosalee de la Forêt, RH</b>, is passionate about inspiring you to enjoy plants every single day whether it’s marveling their beauty or using their gifts as food and medicine. She is the best selling author of the book, <i>Alchemy of Herbs</i>, and the soon to be released book, <i>Wild Remedies: How to Forage Healing Foods and Craft Your Own Herbal Medicine</i>. She is the Education Director for LearningHerbs, and a registered herbalist with the American Herbalist Guild. In addition to writing books, Rosalee teaches online courses about herbs including <i>Taste of Herbs</i>, <i>Herbal Cold Care</i> & <i>Apothecary</i>. Rosalee lives in a log cabin in the northeastern cascades of Washington state with her husband. She’s an avid gardener and excels at cuddling up with her cat and a good book. </div>
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See more of Rosalee’s articles and recipes at <a href="http://www.herbswithrosalee.com/" target="_blank">http://www.HerbsWithRosalee.com</a>.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<b style="text-align: start;">Rosalee de la Forêt, RH<br />Author, <i>Alchemy of Herbs</i></b></div>
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Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-45967589081346623452020-01-22T06:44:00.000-08:002020-02-07T09:49:58.353-08:00Review The 50-year Serendipitous Journey to Me with Dr. Sheila Dean, DSc, RD, LD, IFMCP<div>
Hawthorn is pleased to welcome our first DSC program graduate (DSC 2010) <b>Dr. Sheila Dean</b> for her presentation <b><i>The 50-year Serendipitous Journey to Me</i></b>, on Hawthorn’s All About Alumni Webinar Series.<br />
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Dr. Dean will reveal a serendipitous journey as she shares her background and how she became drawn to holistic health and nutrition personally, professionally, and her educational journey. Sheila will detail her experience in Hawthorn’s Doctoral (DSc) program, and then dive deep into the amazing work and opportunities she had accomplished post graduation.<br />
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Dr. Dean's webinar presentation is now available for review in our <b><a href="https://hawthorn.edu/category/all-about-alumni/" target="_blank">AAA Webinar Archives</a></b>.</div>
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<b>Dr. Sheila Dean, DSc, RD, LD, IFMCP</b> is a registered and licensed dietitian nutritionist and board certified integrative and functional medicine practitioner. She was the owner of Palm Harbor Center for Health & Healing, an integrative and functional medicine based private practice and wellness center in Palm Harbor, Florida for 17 years. A published author, national speaker and media spokesperson, Dr. Dean has taught nutrition science for over 21 years as adjunct professor at the University of Tampa, University of South Florida Morsani School of Medicine, Maryland University of Integrative Health, Schiller International University, Saybrook University and Saint Petersburg College. </div>
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She is also the co-founder of IFNA™, the Integrative and Functional Nutrition Academy, (<a href="http://www.ifnacademy.com/" target="_blank">http://www.IFNAcademy.com</a>) a comprehensive online training and mentoring program designed to teach health care practitioners how to seek the true root causes of disease to restore optimal health and function and ultimately transform the practice of nutrition using the most effective integrative and functional nutrition diagnostic tools and treatment protocols for preventing and reversing chronic illness.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<b style="text-align: start;">Dr. Sheila Dean, DSc, RD, LD, IFMCP</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-44361368020032431992020-01-15T06:35:00.000-08:002020-01-15T10:08:35.110-08:00Optimal Health=Optimal Fertility (even for a woman in her 40s!): How to Manage Modern Fertility Challenges with Nutrition & Lifestyle Support with Aimee Raupp, MS, LAc<div>
Hawthorn is pleased to welcome celebrated women’s health and wellness expert <b>Aimee Raupp, MS, LAc</b> for her presentation <b><i>Optimal Health=Optimal Fertility (even for a woman in her 40s!): How to Manage Modern Fertility Challenges with Nutrition & Lifestyle Support</i></b>, <b>Tuesday January 21st, 2020</b> at <b>4 PM Pacific</b>.</div>
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RSVP <b><u><a href="https://attendee.gotowebinar.com/register/546446688137085699" target="_blank">HERE</a></u></b>.</div>
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In this presentation Aimee Raupp will focus on fertility & female physiology, the typical blocks to female fertility, and introduce the ‘Three Pillars of Body Belief’ to Reconnect, Renew, and Reawaken. Environmental, emotional and nutritional toxins, as well as lifestyle and the diet will be addressed, including the different “diets” for fertility. And so importantly, the mental emotional spiritual piece will be included.</div>
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<b>Aimee Raupp, MS, LAc</b>, is a renowned women’s health & wellness expert and the best-selling author of the books <i>Chill Out & Get Healthy</i>, <i>Yes, You Can Get Pregnant</i>, and <i>Body Belief</i>. A licensed acupuncturist and herbalist in private practice in New York, she holds a Master of Science degree in Traditional Oriental Medicine from the Pacific College of Oriental Medicine and a Bachelor’s degree in biology from Rutgers University. Aimee is also the founder of the Aimee Raupp Beauty line of hand-crafted, organic skincare products. She has appeared on The View, and has been featured in <i>Glamour</i>, <i>Allure</i>, <i>Well + Good</i>, <i>GOOP</i>, <i>Shape</i>, and <i>Redbook</i>, and has received endorsements from Deepak Chopra, Dr. Christiane Northrup, Arianna Huffington, and Gabby Bernstein for her work in helping thousands of women to improve their vitality, celebrate their beauty, and reconnect to the presence of their optimal health. Aimee is also the Head of Chinese Medicine at The Well, an active columnist for media outlets such as <i>Thrive Global</i>, <i>Well + Good</i>, <i>MindBodyGreen</i> and is a frequent speaker at women’s health & wellness conferences across the nation. She engages her large community worldwide through her online programs and with her website, <a href="http://www.aimeeraupp.com/" target="_blank">www.aimeeraupp.com</a>.</div>
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If you have a question for Aimee on this topic, please email it to paulab@hawthorn.edu.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<b>Aimee Raupp, MS, LAc</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-32842590894874128312019-12-23T12:23:00.000-08:002020-01-15T06:31:03.547-08:00Review How Passion Becomes a Unique Cookbook: The Challenges and Joys of Self-Publishing with Katie Carter, NC, CYT<div>
As a certified yoga teacher and nutrition consultant and a life long camper, <b>Katie Carter</b> felt confident to pursue her vision of a healthy camp cookbook that included yoga at the rest stop. Katie’s presentation will describe her 2 1/2 year journey of dreaming, writing, hiring a coach, deciding to self-publish, market and sell her 'one of a kind' cookbook, <i>Nourishing Meals on Camper Wheels ...and Yoga at the Rest Stop</i>.</div>
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Katie shares how her book began on a camping trip that turned into a healing retreat. She realized that camping is truly mind/body medicine when viewed as a time to relax, connect with nature, sleep in sync with circadian rhythm, eat healthy meals and allow your creative spirit to come alive! </div>
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Join us as we welcome Hawthorn Nutrition Consultant program graduate <b>Katie Carter</b> for her presentation <b><i>How Passion Becomes a Unique Cookbook: The Challenges and Joys of Self-Publishing</i></b>.</div>
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Katie's presentation recording is now available for review in our <b><u><a href="https://hawthorn.edu/category/webinar-archives/" target="_blank">Webinar Archives</a></u></b>.</div>
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Katie states, “I never thought of myself as a writer, but I journal all the time and wrote a blog each month. I also wrote text and recipes for over 30 group cleanses and weight loss programs. My writing coach told me I was a writer with all my journal entries of thoughts, inspirations and recipes for healthy living. Now I want to inspire Hawthorn students to incorporate their nutrition degrees and certifications in not only their food and lifestyle choices but also their hopes and dreams for their future.”</div>
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Katie lives in a small town and says that nutrition clients were steady for the first 5 years. Then the Internet came into full swing with many online nutrition resources and doctors with a team helping them promote their business, supplements and wisdom. Her age was a factor in not wanting to go viral or do Skype calls with out-of-town clients, so she decided to write the book she had been dreaming about. </div>
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In this presentation Katie will share all the obstacles, support and joys she experienced on the road to self-publish a very successful camping cookbook. </div>
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<b>Katie Carter</b> loves to cook. Watch out! Her enthusiasm and boundless energy for creating and sharing recipes is contagious. Certified as a nutrition consultant and yoga teacher, Katie inspires us to eat healthy meals and keep our bodies strong and limber – even when traveling. When not in her kitchen she loves to garden, make art, teach nutrition and yoga classes or explore the great outdoors with her husband Bill. Her nutritional knowledge and passion for healthy living will ignite your camping and eating experience to another level. Katie lives on 5 acres in Nevada City, CA with her husband. More about Katie can be found on her website at: <a href="http://www.katiecarterwellness.com/" target="_blank">http://www.katiecarterwellness.com</a>. </div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCNmzVzz2mBVnGDv75TNTzjuiHTlv6hDgOwLMWy7KcFUwPOGWfAF6YrGJ20pEfhnGw_dd_Ks-eiAYR9MXmxa5H1gU4goS2IeDeO7hAshjLug0FMy1UFiooaxuz3c-Em1G-FzXW4yXx6c/s1600/Katie+Carter+Book+Cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCNmzVzz2mBVnGDv75TNTzjuiHTlv6hDgOwLMWy7KcFUwPOGWfAF6YrGJ20pEfhnGw_dd_Ks-eiAYR9MXmxa5H1gU4goS2IeDeO7hAshjLug0FMy1UFiooaxuz3c-Em1G-FzXW4yXx6c/s320/Katie+Carter+Book+Cover.jpg" width="252" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRZDSAVkvBq1QdFOWIfqGsif9acXlIqCIKzNnITKxQ7CIwu0NL9VJ5DNDakZc7mws9KkbOueFEUsWg6NebELF2wz7oMw-W-HX6KxHeqg8-6Le_Z55zysdGkH4wSNNMQMfCioo9AYlgAc/s1600/Katie+Carter+inline.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRZDSAVkvBq1QdFOWIfqGsif9acXlIqCIKzNnITKxQ7CIwu0NL9VJ5DNDakZc7mws9KkbOueFEUsWg6NebELF2wz7oMw-W-HX6KxHeqg8-6Le_Z55zysdGkH4wSNNMQMfCioo9AYlgAc/s320/Katie+Carter+inline.jpg" width="260" /></a></div>
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<b>Katie Carter, NC, CYT</b></div>
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<b>Author, <br /><i>Nourishing Meals on Camper Wheels ...and Yoga at the Rest Stop</i></b></div>
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Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-88356848291574050722019-12-10T05:58:00.000-08:002019-12-19T09:57:59.945-08:00Watch Introducing Cannabis and the Endocannabinoid System – Part 2 with Heather Ciprani<div>
Hawthorn MSHN program student <b>Heather Ciprani</b> joins us again to review the physiology of the body's endocannabinoid system and how it is affected by ingesting cannabis. Based on research and her own clinical experiences she will delve into the disease/pathophysiology and what cannabis can do to influence it. She will provide instructions for the best preparation techniques for addressing a wide range of conditions, the proper dosing methods, the contraindications and other unintended results.<br />
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Hawthorn welcomes back <b>Heather Ciprani</b> for <b>Part 2</b> of her 2-part webinar presentation <b><i>Introducing Cannabis and the Endocannabinoid System – Part 2</i></b>.</div>
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<b>Heather's webinar recording is available for review in our Webinar Archives <a href="https://hawthorn.edu/category/webinar-archives/" target="_blank">HERE</a>.</b></div>
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Heather started working with the cannabis plant in Humboldt County and eventually on many different farms learning farming methods and all the various stages of growing. Being exposed to many different farms’ processing methods provided great insight. Being an avid learner, Heather attended different workshops learning to make her own medicine, concentrating on high CBD cultivars since most growers weren’t focused there yet.</div>
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This presentation will further address the cannabis plant and the endocannabinoid system to give you a deeper understanding of how it works and what the therapeutics applications are. We will cover all the aspects to consider when using cannabis and you will be equipped with the knowledge of the latest research. The information is not meant to diagnose or treat disease.</div>
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This webinar will be valuable to students and healthcare professionals, practitioners of the healing arts, dispensary workers, and medical cannabis users who want to understand the science of cannabis and its effects on the whole body. </div>
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Up until legalization, there has been much controversy regarding this plant, and education and research had been constrained. Wanting more formal training, Heather completed the Holistic Cannabis Practitioner Certification with the Holistic Cannabis Academy and is currently a few classes away from starting her Thesis for her Master of Science in Holistic Nutrition (MSHN) degree with Hawthorn University. Heather’s goal is to incorporate cannabis research in her thesis.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ6iSGrwliYNs5bWAnaBQwI6BMKKbzNmVBRh3n3q8X60bdUnD21pWVTPwRmtaeYQe5oMKRvoWgtwFd6Jz3v5rgfnhXrU9MuZfOxHacfYLwEyFW6ycR-DDr888Ic11Wuh3mHAx9lVzC4I/s1600/Heather-Ciprani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="350" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ6iSGrwliYNs5bWAnaBQwI6BMKKbzNmVBRh3n3q8X60bdUnD21pWVTPwRmtaeYQe5oMKRvoWgtwFd6Jz3v5rgfnhXrU9MuZfOxHacfYLwEyFW6ycR-DDr888Ic11Wuh3mHAx9lVzC4I/s320/Heather-Ciprani.jpg" width="320" /></a></div>
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<b>Heather Ciprani,<br />Holistic Cannabis Practitioner</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-62575127715878316062019-11-27T06:23:00.000-08:002019-12-06T07:04:24.332-08:00Review Introducing Cannabis and the Endocannabinoid System - Part 1 with Heather CipraniHawthorn MSHN program student <b>Heather Ciprani</b> started working with the cannabis plant in Humboldt County and eventually on many different farms learning farming methods and all the various stages of growing. Being exposed to many different farms’ processing methods provided great insight. Being an avid learner, Heather attended different workshops learning to make her own medicine, concentrating on high CBD cultivars since most growers weren’t focused there yet.<br />
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Heather joins us to explain the physiology of the body's endocannabinoid system and how it is affected by ingesting cannabis, as well as the chemistry of the whole plant. Based on research and her own clinical experiences, Heather provides instructions for the best preparation techniques and specific dosage recommendations for addressing a wide range of conditions, and more.<br />
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Hawthorn welcomes <b>Heather Ciprani</b> for Part 1 of her 2-part webinar presentation <b><i>Introducing Cannabis and the Endocannabinoid System</i></b>.<br />
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Heather's presentation is now available for review <b><a href="https://youtu.be/4hlcItpdwrc" target="_blank">HERE</a></b>.<br />
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This presentation will address the cannabis plant and the Endocannabinoid System to give you a deeper understanding of how it works and what the therapeutics applications are. We will cover all the aspects to consider when using cannabis and you will be equipped with the knowledge of the latest research. The information is not meant to diagnose or treat disease.<br />
<br />
This webinar will be valuable to students and healthcare professionals, practitioners of the healing arts, dispensary workers, and medical cannabis users who want to understand the science of cannabis and its effects on the whole body.<br />
<br />
Up until legalization, there has been much controversy regarding this plant, and education and research had been constrained. Wanting more formal training, Heather completed the Holistic Cannabis Practitioner Certification with the Holistic Cannabis Academy and is currently a few classes away from starting her Thesis for her Master of Science in Holistic Nutrition (MSHN) degree with Hawthorn University. Heather’s goal is to incorporate cannabis research in her thesis.<br />
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RpVhQiZUMFQA_CxUUs9SfFbtV_AZmhtnILCLzU-kNoDFS7tyc0QP81cfRXzAm0WpjC0SmYbZEIt9hQwBaE-6f5bzcyKta8pXXdHdCvMMRtBXv-swot9rBwgd9l4UY-rQ46NP9aIrhI4/s1600/Heather-Ciprani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="350" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RpVhQiZUMFQA_CxUUs9SfFbtV_AZmhtnILCLzU-kNoDFS7tyc0QP81cfRXzAm0WpjC0SmYbZEIt9hQwBaE-6f5bzcyKta8pXXdHdCvMMRtBXv-swot9rBwgd9l4UY-rQ46NP9aIrhI4/s320/Heather-Ciprani.jpg" width="320" /></a></div>
<div style="text-align: center;">
<b>Heather Ciprani<br />Holistic Cannabis Practitioner</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-35891258624542160822019-11-22T12:02:00.000-08:002019-12-06T07:01:58.000-08:00Watch Nutrition from Hobby to Passion and Beyond - Embracing the Fullness of the Nutrition Journey with Amanda-Jo Wilt<div>
Please join us as we sit down to speak with <b>Amanda-Jo (AJ) Wilt</b>, Hawthorn Alum and Founder of Redeemed Image™, as she introduces herself and shares about her unique nutrition-consulting journey. What started as a hobby quickly morphed into a passion and has taken her much farther than she could have anticipated. She taught her first nutrition class as a volunteer at a local women’s prison. Then she started a company in an effort to facilitate a way to further reach her community. AJ would have never guessed her simple hobby would become such a wonderful avenue for pouring back into her community. Whether you are studying nutrition as a hobby or have goals for a thriving career you will be encouraged by her story and simple message of service. </div>
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<b>Amanda-Jo (AJ) Wilt</b> presents <b><i>Nutrition from Hobby to Passion and Beyond: Embracing the Fullness of the Nutrition Journey</i></b>, on Hawthorn’s All About Alumni Webinar Series. AJ's presentation is now available for review in the <b><a href="https://hawthorn.edu/category/all-about-alumni/" target="_blank">Hawthorn Webinar Archives</a></b>.</div>
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The nutrition-consulting journey need not slip into the mundane or grow stale. There is a fullness that comes to the journey when we allow the science of nutrition and the human aspect to intermingle. Join us as we “forget” about nutrition for just a moment and divert our attention to the wonderful journey it takes us on.</div>
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<b>Amanda-Jo (AJ) Wilt</b> completed Hawthorn University’s Nutrition Consultant Program in December 2017, graduating Summa Cum Laude. Her passion for nutrition started as a teenager and grew as a result of her various health struggles. AJ is the founder of Redeemed Image™, a Certified Color Analyst, minimalist, homesteader, chronic researcher, organizer, and a Certified Volunteer Chaplain Assistant (CVCA) with the Texas Department of Criminal Justice (TDCJ), and a Holistic Nutrition Consultant. She started and ran a successful faith-based dorm in a local women’s prison where she also often served in the capacity of the unit chaplain. While volunteering she realized just how desperately the offender population needed education on nutrition and exercise. As it is said, “your gift will make a way” and indeed her gifts opened a door much wider than she could have anticipated. She was able to host weekly workouts and the many nutrition classes she taught quickly became unit favorites. AJ’s start as a nutrition consultant had a very unconventional beginning and her passion for the unconventional approach and client has only grown.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuFulID3r8CDHAqKkAt2ogz1UsQ8QDlEoDaFP2wdNC0u6pSFkcMg3DxjEygnZL31-QK2WtvkoUIfWdYQC1aY_LPMjI9dALDWkTFBeYCrG0rbQ8DJqM7S6q2-m97rGB0DRPNjKdlPgagc/s1600/AJ-Wilt-AAA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="350" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuFulID3r8CDHAqKkAt2ogz1UsQ8QDlEoDaFP2wdNC0u6pSFkcMg3DxjEygnZL31-QK2WtvkoUIfWdYQC1aY_LPMjI9dALDWkTFBeYCrG0rbQ8DJqM7S6q2-m97rGB0DRPNjKdlPgagc/s320/AJ-Wilt-AAA.jpg" width="320" /></a></div>
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<b>AJ Wilt<br />NC Graduate 2017</b></div>
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<b>Founder, Redeemed Image™</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-32742548974046552662019-11-07T07:18:00.000-08:002019-11-26T08:59:36.956-08:00Watch Understanding Macronutrient-Microbiome Interactions: Implications for Optimizing Gut Health with Dr. Tom Fabian, PhD, CNTP<div>
The actions of the microbiome on undigested carbohydrates may have beneficial or harmful effects, depending on the context. Less well known is the fact that many other dietary components, including proteins, fats, phytochemicals, and micronutrients, can also affect the microbiome in ways that may have positive or negative effects on health.</div>
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Hawthorn welcomes <b>Dr. Tom Fabian</b> for his webinar presentation <b><i>Understanding Macronutrient-Microbiome Interactions: Implications for Optimizing Gut Health</i></b>.<br />
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<b>Dr. Fabian's webinar is now available for review in our <a href="https://hawthorn.edu/category/webinar-archives/" target="_blank">Webinar Archives</a>.</b></div>
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In this presentation, the two-way interaction between macronutrients and the microbiome will be discussed, with a focus on how this interaction impacts important aspects of intestinal health. Clinicians will come away with a more comprehensive understanding of how targeted nutritional approaches can be implemented to influence microbiome balance and intestinal health. </div>
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<b>Tom Fabian, PhD, CNTP</b> is a functional nutrition practitioner, educator, speaker, consultant and translational science expert. He is a former research scientist with deep translational science expertise in the role of the human microbiome in health, disease, aging and healthspan optimization. As a leading expert in translational applications of microbiome research in integrative health settings, Tom’s primary focus is on providing educational resources and consulting services for integrative practitioners, and consulting and advisory services for clinical testing laboratories. On a limited basis, he also works with individual clients to improve gut health and optimize healthspan.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gEdGbxwXVJViteobKEo-2B9lr2DdciUn9C_2I_ylZO2x3tgYb0QeNIP5Tsz8gTte9cSpQ7oZiWq1DWPXuhIzt0IwqKpVk9xHqxnP38wcuJQk4SKeQD363BAHYTuMqci_kz9x9iexNzk/s1600/Tom-Fabian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="350" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gEdGbxwXVJViteobKEo-2B9lr2DdciUn9C_2I_ylZO2x3tgYb0QeNIP5Tsz8gTte9cSpQ7oZiWq1DWPXuhIzt0IwqKpVk9xHqxnP38wcuJQk4SKeQD363BAHYTuMqci_kz9x9iexNzk/s320/Tom-Fabian.jpg" width="320" /></a></div>
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<b>Dr. Tom Fabian, PhD, CNTP</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-44617627766787093242019-10-28T11:09:00.002-07:002019-11-08T09:54:49.983-08:00Review The Power of the Right Diet in Digestive and Immune Issues: How do you Choose? with Dr. Liz Lipski<div>
There are many therapeutic dietary approaches to working with people who have immune and digestive issues. It’s difficult to know which approach to take. With so many options, it’s good to begin with food. Often within a week or two, the right person on the right diet for them at that moment, will feel a lot better than they have in a long time.</div>
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Hawthorn welcomes <b>Dr. Liz Lipski</b> for her webinar presentation <b style="font-style: italic;">The Power of the Right Diet in Digestive and Immune Issues: How do you Choose? </b>This webinar recording is now available to review in our <b><a href="https://hawthorn.edu/category/webinar-archives/" target="_blank">Webinar Archives</a></b>.</div>
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This webinar will focus on the clinical thought process to provide for the best therapeutic benefit. We’ll explore the current research on specific therapeutic diets and how to determine which may work best by looking at the core root issue. Is this an antigenic or inflammation reaction, dysbiosis, or enzyme insufficiencies? What diagnosis or diagnoses does this person present with? </div>
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Approaches to be explored include: Mediterranean diet, FODMAP diet, Specific Carbohydrate Diet, 6-food Elimination Diet, Comprehensive Elimination Diet, Paleo-Immune, Elemental Diet, and a restorative diet for people who have several maldigestion or malabsorption issues. </div>
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Learning Objectives:</div>
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1.<span style="white-space: pre;"> </span>The attendee will be able to more easily discern which dietary plan may provide the best therapeutic outcome for a specific client;</div>
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2.<span style="white-space: pre;"> </span>Utilize root cause issues to determine recommendations;</div>
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3.<span style="white-space: pre;"> </span>Gain practical skills and tools to utilize in a clinical setting. </div>
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<b>Liz Lipski, PhD, CCN, CNS, BCHN, LDN, CFM </b>is Professor of Clinical Nutrition and the Director of Academic Development, Nutrition & Integrative Health at Maryland University of Integrative Health (MUIH). She is board certified in Clinical Nutrition, Holistic Nutrition, as a Nutrition Specialist, and in Functional Medicine. Dr. Lipski is nationally known for her pioneering work and expertise in the field of functional and integrative nutrition, and digestive health.<br />
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Liz is a faculty member at the Institute for Functional Medicine (IFM), for the Metabolic Medicine Fellow ship through A4M. She is a board member for the Accreditation Council for Nutrition Professional Education, an advisory board member for the International Association of Health Coaches, and the Autism Hope Alliance.<br />
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Dr. Lipski is a contributing author for the book <i>Integrative Gastroenterology</i>, co-authored a chapter for the <i>IHMT Study Guide</i>, and is published in peer-reviewed journals. She is the author of <i>Digestive Wellness</i>, now in its brand new 5th edition, <i>The Digestion Connection</i>, <i>Digestive Wellness for Children</i>, and <i>Leaky Gut Syndrome</i>.<br />
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Through her work at MUIH she is training the next generation of nutritionists. She is also bringing the current state-of-the art in clinical nutrition to current healthcare practitioners by speaking at professional conferences, teaching for IFM, and offering webinar-based mentoring programs and advanced nutrition forums for nutritionists, dietitians, and other clinicians through her company, Innovative Healing Inc.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<b>Dr. Liz Lipski<br />Author, <i>Digestive Wellness</i></b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-64512043147750558392019-10-18T09:27:00.000-07:002019-11-07T07:21:25.907-08:00Review Drug-Nutrient-Botanical Interactions: The Interconnected Web of Healing with Bianca Garilli, ND, IFMCP<div>
Botanical medicine (also referred to as plant medicine, phytotherapy, and herbalism) has been practiced by humans for thousands of years. Archaeologists describe the use of herbalism as far back as 60,000 years ago in Iraq and 8,000 years ago in China. Humans have always relied on plants for food, shelter, and more recently medicine, in a relationship that has proved valuable for survival since the beginning of time. However, the use of plants for their healing energetics requires a deeper understanding of the energies, chemical properties, synergistic effects, etc. of each botanical.</div>
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Hawthorn faculty member <b>Dr. Bianca Garilli, ND, IFMCP</b> joins us for her webinar presentation <b><i>Drug-Nutrient-Botanical Interactions: The Interconnected Web of Healing. </i>Dr. Garilli's presentation recording is now available to review in the Webinar Archives, <a href="https://hawthorn.edu/10-22-19-bianca-garilli-webinar-recording/" target="_blank">HERE</a>.</b></div>
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This webinar touches on the deep history of plant medicine and explores its relationships with new-to-the scene pharmaceutical medications. The interactions between herbs and drugs can be both detrimental and advantageous depending on a variety of factors, particularly the combinations of herbs and drugs being utilized. Learn how herbs can support the use of pharmaceutical medications in the human body and which combinations should be used cautiously or avoided all together.</div>
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<b>Learning Objectives:</b></div>
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•<span style="white-space: pre;"> </span>Review the ancient history of “plants as medicine”;</div>
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•<span style="white-space: pre;"> </span>Examine the biased elimination of botanical medicine from the Western medicine construct and more recently the resurgence of this healing modality into the modern health scene;</div>
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•<span style="white-space: pre;"> </span>Discuss the various ways botanical medicines are currently being introduced into US healthcare;</div>
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•<span style="white-space: pre;"> </span>Consider the various safety concerns regarding Drug-Botanical interactions; explore some of the most common scenarios and how to assess for safety;</div>
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•<span style="white-space: pre;"> </span>Examine the various ways in which botanical medicines can be helpful in Drug-Nutrient Depletion situations. </div>
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You will come away from this webinar with a new found appreciation for the rich history that botanical medicine can bring to your practice and your clients’ health while also gaining an understanding of the cautionary and wise use of herbs in various situations. </div>
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<b>Dr. Bianca Garilli</b> is a former US Marine turned Naturopathic Doctor. She received her undergraduate degree in Biology from the University of Maryland and her Doctorate in Naturopathic Medicine from Bastyr University in Kenmore, Washington. Dr. Garilli has been on staff at the Susan Samueli Center for Integrative Medicine at the University of California Irvine (UCI) and volunteer clinical faculty at UCI medical center. She was the Director of Lifestyle Medicine at the Institute for Restorative Health in Davis, CA and in 2012 established her private practice in Northern California (NCCLM) which focuses on the prevention and treatment of chronic illness in all age groups through the effective use of natural and lifestyle medicine approaches. In addition to private practice, Dr. Garilli is a consultant for the Institute for Functional Medicine and for Metagenics; she is also a member of the Speaker’s Bureau for Metagenics. One of her passions is teaching, as such she is a faculty member of Hawthorn University where she teaches various courses in the Masters of Holistic Nutrition program. She also loves to write and frequently publishes in various health-care journals and publications. Dr. Garilli is the current President and founding board member of the California Chapter of the Children’s Heart Foundation and sits on the National board for the Children’s Heart Foundation. She lives in beautiful Northern California with her husband, their two (very) active children, four backyard chickens, and a newly added dog. She loves to read, cook, garden and preserve fresh produce to enjoy year around.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<b>Dr. Bianca Garilli, ND, IFMCP</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-26240414535547939952019-10-04T11:57:00.000-07:002019-10-04T11:57:51.165-07:00Mindful Eating in 5 Simple Steps<span style="font-size: large;"><b>by Kira Whitham </b></span><br />
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If you’ve ever sat and scrolled through your Facebook feed while eating, or scarfed down a meal between meetings, then this article is for you. <br />
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We all know just how important a high-quality diet is, and that what we eat affects our health. But there is one nutritional component that is often overlooked: mindful eating. What seems like a minute component of health, is actually a crucial piece of wellness. <br />
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As a society, we are conditioned to have poor eating habits. Many people struggle with overeating, undereating, emotional eating, eating on-the-go, and all-around mindless eating. Eating is meant to be a sensory experience, and yet so many don’t even realize what they’ve just eaten. Unfortunately, if you’re guilty of mindless eating, you’re potentially causing harm to your health (1, 2). <br />
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Forget about food for a moment and consider the gut’s biology. We know now that digestion goes beyond the physiology of the digestive tract. Digestive secretions work appropriately when the body is in a parasympathetic state, or ‘rest and digest.’ They stop working efficiently when the body is in a sympathetic state, or ‘fight or flight.’ So, if you’re constantly eating in a mindless way, then digestive secretions do not work as they are meant to. When that happens, you will not properly digest or absorb nutrients, which then leads to health issues (3). <br />
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Additionally, it takes about twenty minutes for the body to release a hormone called cholecystokinin (CCK), which registers how full you are. If you eat too quickly, then you’re apt to overeat since CCK hasn’t had time to kick in. Ultimately this can lead to bloating, weight gain and other health issues. The problem with rushed eating is that not enough time has been given to the cephalic phase (the sensory component of eating), which is crucial for healthy digestion. This is where thoughts, textures, and smells all trigger the release of digestive enzymes and other juices (4). <br />
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The goal of mindful eating is to listen to hunger cues, and also to be present during the meal. The average American chews each bite of food only a handful of times, and often with several gulps of water to chase it down. Not only does that hinder the cephalic phase, but also carbohydrate digestion, which affects the flavors of food. Carbohydrate digestion begins in the mouth with chewing, so you may notice that the more that you chew carbohydrate foods, the sweeter they taste. While some claim that it’s best to chew your food 200 times, I encourage clients to chew until food is applesauce texture, to reduce the work of the stomach and small intestines and enjoy the tastes of the food (4). <br />
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So, what exactly does mindful eating include, beyond chewing well? I’ve broken it down into 5 steps: <br />
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1) Become aware of how you eat. It doesn’t always need to be at a table, but it shouldn’t be while you are driving, paying your bills, or running around between meetings. Sit down somewhere, relax, and enjoy your meal. <br />
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2) It also means learning your hunger cues, versus emotional eating or eating out of boredom. Determine whether you are eating because you truly need the nutrition, or if you’re eating just because it’s a habit. <br />
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3) Learn to enjoy food (and possibly even cooking). Use your five senses while preparing your meals, and then savor them. When you’re eating, appreciate the nutrients you are putting in your body and be thankful for the benefits you’re gaining. <br />
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4) Create a relationship with eating. Recognize that food is nourishment, and that some foods are healthier than others, but also don’t beat yourself up when you make a not-so-wise choice. Food is not black or white, there’s a lot of gray in between. <br />
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5) And finally, stop when you are satisfied. Often we overeat because there is more food on our plate, but in reality, you should stop when you’re no longer hungry, not wait until you’re full. <br />
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Mastering mindful eating is easy, though changing habits may not be, as many of us fall back into our old patterns. I encourage you to spend some time identifying where you are struggling around mindful eating and take the appropriate steps to slowly start improving upon your relationship with food. <br />
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A simple activity to get started with mindful eating: <br />
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One of my favorite activities is to get a little square of dark chocolate and place it on your tongue. Instead of chewing it, let it sit on your tongue and begin melting. Notice the texture, the flavors, and the increased sweetness as it breaks down. A similar activity would be to chew a few almonds or walnuts, until there’s nothing left to chew. These are great activities to show just how delicious food can be when we remember to stop and savor it.<br />
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1. Dallas, Mary Elizabeth. “The Health Risks Posed by Mindless Munching.” WebMD, WebMD, 6 Apr. 2016, <a href="https://www.webmd.com/diet/news/20160406/the-health-risks-posed-by-mindless-munching" target="_blank">https://www.webmd.com/diet/news/20160406/the-health-risks-posed-by-mindless-munching</a>. <br />
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2. Albers, Susan. <i>Eating Mindfully: How to End Mindless Eating and Enjoy a Balanced Relationship with Food</i>. New Harbinger Publications, 2012. <br />
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3. Konturek, Peter C, et al. “Stress and the Gut: Pathophysiology, Clinical Consequences, Diagnostic Approach and Treatment Options.”<i> Journal of Physiology and Pharmacology:</i> <i>an Official Journal of the Polish Physiological Society</i>, U.S. National Library of Medicine, Dec. 2011, <a href="https://www.ncbi.nlm.nih.gov/pubmed/22314561" target="_blank">https://www.ncbi.nlm.nih.gov/pubmed/22314561</a>.<br />
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4. Liska, DeAnn, and Jeffrey Bland. <i>Clinical Nutrition: a Functional Approach</i>. Institute for Functional Medicine, 2004. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74ZHDG2bemKFqfm28EO_58CzI4m2sv2LEqTFTitjYPwEi2Nxct3yQCTWRwysHPzrbFLb5nGknHHsodyKdVaVNNIfbBki65qp6B9FDmbp4wh0xLGGdIQxZra99mtP99u-gmKsTF-CzIcs/s1600/Kira-Whitham-Blog-Post-Photo-10-19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="473" data-original-width="450" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74ZHDG2bemKFqfm28EO_58CzI4m2sv2LEqTFTitjYPwEi2Nxct3yQCTWRwysHPzrbFLb5nGknHHsodyKdVaVNNIfbBki65qp6B9FDmbp4wh0xLGGdIQxZra99mtP99u-gmKsTF-CzIcs/s200/Kira-Whitham-Blog-Post-Photo-10-19.jpg" width="190" /></a><b>Kira Whitham</b> holds a Master’s in Health and Nutrition Education from Hawthorn University, as well as additional training through the School of Applied Functional Medicine, The Metabolic Healing Institute, and IFM. She combines the principles of holistic nutrition and functional medicine to help people bring their bodies back to their intended state of wellness. She is a firm believer in the healing power of food and works hard to help her clients improve their relationship with food while gaining an understanding of what nourishes and depletes the body.<br />
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<img src="file://localhost/Users/jamesbernardinelli/Library/Caches/TemporaryItems/msoclip/0clip_image002.png" />
<!--EndFragment-->Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-27007889675245966002019-09-24T06:03:00.000-07:002019-09-24T06:03:05.934-07:00Blackberry Cran-Apple Crumble<div>
<b><span style="font-size: large;">by Amy Panetta, MA NC</span></b> </div>
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There is just nothing like a warm apple crumble on a crisp autumn day! This recipe provides for a wonderful opportunity to consume local produce since apples, as well as blackberries and cranberries, are now in season in the Northern Hemisphere. While it is possible that blackberries were in season earlier in your area, this recipe could incorporate any frozen local blackberries that you might have harvested (or of course, store-bought can be used as well). As an allergen note, by using gluten-free oats, this recipe can easily be gluten free.<br />
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In a 125 gram serving, this recipe provides a great balance of satiating fiber (5 g), fats (10 g), and protein (4 g). As far as micronutrients are concerned, this crumble recipe packs in 23% of the daily nutrient value in Manganese, 13% of Magnesium, 10% of Phosphorus, 9% of Iron and Potassium, as well as a trace amounts of Calcium, Copper, Selenium, and Zinc. While nutrient loss often occurs to the phytonutrient content, in their raw state, apples, blackberries, and cranberries, all contain anthocyanidins, flavan-3-ols, flavanones, flavones, and flavonols.<br />
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In Ayurveda, it is said that during the chillier months our metabolism needs to work harder, so warming spices, such as cinnamon and allspice can help with providing some support for our digestive fire. These spices are also beneficial to other aspects of our health. Cinnamon can help to support normal blood sugar levels. Allspice has been shown to be helpful in prostate and breast cancers. </div>
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Please enjoy this satisfying, aromatic dessert, free of gluten, dairy, soy, and added sugars!</div>
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<u>Filling</u></div>
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1 1/2 cup fresh dates</div>
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Juice from one lemon</div>
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Juice from one orange</div>
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1 tsp cinnamon</div>
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1 tsp allspice</div>
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1 tablespoon arrowroot powder</div>
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⅛-¼ cup water</div>
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1 tsp orange zest</div>
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6 oz. package of fresh blackberries</div>
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½ cup fresh cranberries</div>
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5 apples (choose one or two varieties of sweet local apples)</div>
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<u>Topping</u></div>
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¼ cup date mixture from filling recipe</div>
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1 cup old-fashioned oats (use gluten-free if there is an allergy)</div>
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1 cup almond flour</div>
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Pinch of salt</div>
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Sprinkle of pecan pieces</div>
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Preheat the oven to 350 degrees fahrenheit. With a blender, mix dates, lemon juice, orange juice, spices, water, and arrowroot powder together. Set ¼ cup of mixture aside and pour the rest of the mixture into a large mixing bowl and add orange zest. </div>
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Wash and cut each cranberry in half. Add cut cranberries and blackberries to the bowl with the wet mixture. Peel, core, and thinly slice apples vertically. Add all apples to the bowl. Stir wet mixture and all fruit gently so that it is mixed evenly. Add the contents of the bowl to a standard apple pie dish.</div>
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To make the topping, add the oats, almond flour, date mixture, and salt to a mixing bowl, incorporating all ingredients evenly. Spread oat mixture on top of apples in the pie dish. Top with a sprinkle of pecan pieces. Bake for 45 minutes. Remove from oven, let cool, and enjoy!</div>
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Khalsa, K. P. S., & Tierra, M. (2008). The way of ayurvedic herbs: the most complete guide to natural healing and health with traditional ayurvedic herbalism. Twin Lakes, WI: Lotus. </div>
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Singletary, K. (2008). Cinnamon. Nutrition Today, 43(6), 263–266. doi: 10.1097/01.nt.0000342702.19798.fe</div>
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Track nutrition & count calories. (n.d.). Retrieved from <a href="http://www.cronometer.com/" target="_blank">http://www.cronometer.com/</a></div>
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United States Department of Agriculture, Agricultural Research Service. USDA Food Composition Databases, United States Department of Agriculture, Washington, DC, USA, 2018, <a href="https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Flav/Flav_R03-1.pdf" target="_blank">https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Flav/Flav_R03-1.pdf</a>.</div>
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Zhang, L., & Lokeshwar, B. L. (2012). Medicinal Properties of the Jamaican Pepper Plant Pimenta dioica and Allspice. Current Drug Targets, 13(14), 1900–1906. doi: 10.2174/138945012804545641 </div>
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<b>Amy Panetta, MA NC</b>, empowers women to transform overwhelm, stress, and fatigue, into vibrant energy while feeling lighter in the process. In her thesis, Amy focused on the connection between chronic stress, allostatic overload, and obesity in women. She currently works with clients individually or in groups to create their own transitional approach towards a diet filled with lots of whole foods, helpful supplementation, and lifestyle changes. She offers nutrition consulting online, as well as outside of Montreal, Quebec and in the Burlington, Vermont area. For more information, you can find her in the following ways:</div>
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Website: <a href="http://www.amypanetta.com/" target="_blank">http://www.amypanetta.com</a></div>
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Facebook: <a href="http://www.facebook.com/amypanettanutrition" target="_blank">http://www.facebook.com/amypanettanutrition</a></div>
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Instagram: amy.panetta.ma.nc</div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-13636807485722165422019-09-14T00:00:00.000-07:002019-09-14T00:00:01.594-07:00Pacific Northwest Salmon: Wild vs. Farmed and What about that Fukushima Radiation? - Part Two<b><span style="font-size: large;">by Gretchen Kurtenacker, MS, MLS(ASCP), MT(AMT), NTP(NTA)</span></b><!--EndFragment--><style>
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<i><i><br />In part one we concluded that while there are issues, some of which may be worse in some areas of the world, farmed fish in the Pacific Northwest are relatively non-toxic and nutritious for the budget conscious as well as beneficial for restoring wild populations. In part 2 we will review the radiation levels following the Fukushima nuclear disaster.</i></i><br />
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<b>What about the Fukushima nuclear disaster radioactivity? </b></div>
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Anyone who uses Facebook has surely seen articles about the massive poisoning of the Pacific Ocean following the meltdown at Fukushima. Pictures of fish with open sores as well as stories that the reason we have not seen the die off is that crabs and other bottom feeders have eaten the bodies of the fish before they have a chance to wash up on shore, (Guy, 2017). Additionally, there have been claims that no one is even monitoring the ocean and its inhabitants for radiation, (Guy, 2017). We certainly are justified in mistrusting agencies that depend on fishing, fish consumption, and tourism. So, what has been measured, who is doing the measuring, and most importantly, can we feel good about sautéing up that Coho in the freezer? <br />
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According to Allison Guy from Oceana.org, Japan caps foodstuffs radioactivity at 100 Becquerels of activity per kilogram of fish. The United States limits it to 1200, (Guy, 2017; Conca, 2013, Ministry of Health, Labor, and Welfare, n.d.). Globally the average limit is 1000 Bq/kg while the EU sets the limit at 1250, even higher than the U.S., (Conca, 2013). And just what is a Becquerel (Bq) anyway? There are a lot of terms to describe radiation and to make matters worse, there are terms for the same thing in both common US measurement and System International (SI). Some refer to the radioactivity in the contaminated item, such as the Becquerel (Bq/kg) (SI), the curie, and the Rutherford. Others refer to the exposure one has received, the coulomb/kilogram (SI) and the roentgen. Still, others refer to how much was absorbed by the tissue such as the gray (SI) and the rad. And finally, others refer to the dose equivalent which is the minimum amount known to result in cancers and chromosome damage, the sievert (SI) and rem (roentgen in man). (Radiation Emergency Medical Management, 2019). Why so many terms? Scientists use them to come up with mathematical formulas to determine probabilities and likely outcomes which enables them to set guidelines on limits of activity in foods or set limits of exposure for nuclear workers. <br />
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Okay, so back to the fish! As it turns out, there was an increase in the radioactivity of the fish shortly after Fukushima, but it went back down to normal background radiation levels rather quickly because the radionuclides had short half-lives and also due to dilution by the ocean, (Wada et al., 2016; Fisher et al., 2013; Geggel, 2018; Wild Alaskan Salmon Company, 2019). Normal background radiation? Yes, radioactivity is everywhere naturally, in foods, soils, building materials, and even in us. The most radioactive food is reportedly Brazil nuts, followed by bananas, (Vitz et al., 2019). That lovely new granite counter top in the kitchen is likely radioactive as are the bricks that façade the house, (World Nuclear Association, 2019). Of the isotopes released from Fukushima, those of greatest concern were iodine-131, cesium-134, and cesium-137. The half-life of iodine-134 is 8 days, cesium-134 is 25 months, but the cesium 134 is 30 years, (Geggel, 2018). The US was already contaminated with cesium-137 due to the nuclear testing in the 1950s and 1960s, (Geggel, 2018). <br />
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Pacific Bluefin tuna (PBFT) were tested in California after Fukushima and found to have 10 Becquerel’s of cesium-137 activity per kilogram of fish. A year later tests revealed the activity at a mere 2.7 Bq/kg. The dose of radioactivity from consuming a serving of PBFT contaminated with 4.0 Bq/kg of cesium-134 and 6.3 Bq/kg of cesium-137 yielded 3.7nSv. which amounts to 5% of the exposure from an uncontaminated banana, (Fisher et al., 2013). Tuna from Japanese waters after the disaster had 15 times more radioactive cesium, hence, above Japanese government limits, but below U.S. ones! No fish captured in Fukushima have surpassed safety limits since 2015, (Fisher et al., 2013). <br />
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Loki Fish Company of Seattle and Vital Choice Wild Seafood of Bellingham performed their own testing on samples of catch. Two of the seven that Loki tested were positive, but at levels far below the FDA limits; 1.4Bq/kg for cesium-137, and 1.2Bq/kg for cesium-134. Limits are 370 Bq/kg, (Denn, 2014). Vital Choice had testing performed six times from 2012-2016 and found all samples to be safe. As of 2016, Vital Choice found only trace amounts of cesium-137 in a sample of Chinook salmon and while sockeye and tuna were none detected, (Vital Choice Seafood, n.d.). <br />
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<b>Discussion</b> <br />
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Aquaculture has come a long way and there have been many improvements, however, alignment with sustainable ethical practices has not occurred in farms worldwide, (Martinez-Porchas & Martinez-Cordova, 2012). Wild fisheries are also problematic as many unethical practices take place in poorly regulated, poorly monitored areas. Practices such as use of bottom trawling, loss of fishnets, release of capture wastes, fuel leakage, massive overfishing to the point of depletion, and bycatch of non-target species, (Garcia & Rosenberg, 2010). The improvements in sustainability in both aquaculture and wild fisheries have taken place in developed nations, while worsening in developing ones, (FAO, 2018). According to the FAO, the most sustainable wild fisheries are in Eastern Central Pacific, Western Central Pacific, Northeast, Northwest, and Southwest Pacific with less than 17% of their stock are overfished, (FAO, 2018). With much of the word’s wild fisheries over exploited, aquaculture is a valuable tool to ease the strain on the global fish stock and as algal and insect-based meals become available, pressure on fish for fishmeal will go a long way to replenishing global fish population, (Beal et al., 2018). <br />
<br />
Many agencies have been monitoring the radioactivity of the fish and water from the PNW, such as Alaska Department of Health and Social Services, California Department of Public Health, Canada's INFORM Project, Oregon Public Health, Woods Hole Oceanographic Institution, (WASDOH, 2017). The radiation scare appears to be just that. <br />
<br />
Thus, after a bit of research, well… a lot of research actually, fish are back on the dinner menu. All that is left is to decide if one will choose wild or farmed. While farmed is safe when consumed 2-3 times per week and testing has shown it to be nutritious, it is not what most would call natural or organic. As 80-90% of the soy and corn grown in the US is genetically modified, (United States Department of Agriculture, 2019), it is, therefore, likely that the corn and soy used in fishmeal is also. Add to that the additives in fishmeal such as enzymes and isolated carotenoids. One of the reasons why farmed fish create so much pollution is the low digestibility of the grains in the fishmeal. Synthetic enzymes are added to help, (DSM, n.d.-b), however, we are still forcing unnatural food on them. Additionally, synthesized isolated carotenoids such as astaxanthin are added to the pellets to color the salmon flesh like their wild counterparts, otherwise the flesh would appear grey. Fish need astaxanthin but usually get it from krill, rather than an isomer of astaxanthin, (Megdal et al., 2009). The question is the same as for a human taking an isolated vitamin or mineral supplement; if it doesn’t come like that in nature, what delicate molecular balance is being overlooked that we are as of yet unaware of? And it’s not just fish, a company that makes synthetic pigment for farmed fishmeal also make it for chickens so that the egg yolks look deep yellow-orange. They even make color wheels like paint chips to help growers choose the color they want their fish flesh/egg yolks to be, (DSM, n.d.-a). This seems like trickery, the same as adding synthetic fragrances to factory foods to make them smell like the real thing. <br />
<br />
Stories of food fraud are rampant these days, and salmon are no different. There have been reports of farmed Atlantic being sold as Wild Alaskan, (Megdal et al., 2009), thus, if you choose wild, your best bet is to know your fisherman and an easy way to do that is through farmer’s markets. <br />
<br />
<b>Conclusion </b><br />
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<br /></div>
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Eating salmon is better than not eating salmon. While there are reports of suspect quality of farmed salmon, those farmed responsibly in the PNW and with good quality feed are safe, affordable, and nutritious. With fears of radiation eased, one may feel free to purchase wild salmon rather than farmed, if natural organic foods are preferred. Bon Appetite!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Op1iW1Pm6JxGNRPe7XVp9eJkB6bVxvQqYsYjRV8q_zbIT0wMZRuQ4zPTyh84h2CqrfVY7heHlZcRroF4O-45C6SLTCHVWS-onw0CcrMfP1uAjo60Ji3JL9wqUTTrsTbJqwVTQd94c_k/s1600/Gretchen-Kurtenacker-HUB-Blog-Photo-09-19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="240" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Op1iW1Pm6JxGNRPe7XVp9eJkB6bVxvQqYsYjRV8q_zbIT0wMZRuQ4zPTyh84h2CqrfVY7heHlZcRroF4O-45C6SLTCHVWS-onw0CcrMfP1uAjo60Ji3JL9wqUTTrsTbJqwVTQd94c_k/s200/Gretchen-Kurtenacker-HUB-Blog-Photo-09-19.jpg" width="200" /></a><i><b>Gretchen Kurtenacker, MS, MLS(ASCP), MT(AMT), NTP(NTA)</b> is a Medical Laboratory Scientist who holds a B.S. from the University of Cincinnati in Clinical Laboratory Science, an M.S. in Health & Nutrition Education from Hawthorn University and is currently working on a D.Sc. in Holistic Nutrition, also from Hawthorn University. Her interests include food anthropology, food & the environment, and elder nourishment. </i><br />
<i><br /></i>
<i>Gretchen lives in the First Hill neighborhood of Seattle where she enjoys the incredible selection of local, artisanal, sustainable foods available within walking distance of her home.</i><br />
<i><br /></i>
<br />
<hr />
<b>References for Part 2</b><br />
<br />
Beal, C. M., Gerber, L. N., Thongrod, S., Phromkunthong, W., Kiron, V., Granados, J., …Huntley, M.E. (2018). Marine microalgae commercial production improves sustainability of global fisheries and aquaculture. <i>Scientific Reports</i> 8(1).<br />
<br />
Conca, J. (2013, Jan 11). Like we've been saying -- Radiation is not a big deal. Retrieved from <a href="https://www.forbes.com/sites/jamesconca/2013/01/11/like-weve-been-saying-radiation-is-not-a-big-deal/#2981a6413a7e">https://www.forbes.com/sites/jamesconca/2013/01/11/like-weve-been-saying-radiation-is-not-a-big-deal/#2981a6413a7e</a><br />
<br />
Denn, R. (2014, Jan 20). Fishermen test their own salmon for Fukushima radiation. Retrieved from <a href="http://blogs.seattletimes.com/allyoucaneat/2014/01/20/fishermen-test-their-own-salmon-for-fukushima-radiation/">http://blogs.seattletimes.com/allyoucaneat/2014/01/20/fishermen-test-their-own-salmon-for-fukushima-radiation/</a><br />
<br />
DSM. (n.d.-a). DSM colorfans. Retrieved from <a href="https://www.dsm.com/markets/anh/en_US/products/products-solutions/products_solutions_tools/digital-yolkfan.html">https://www.dsm.com/markets/anh/en_US/products/products-solutions/products_solutions_tools/digital-yolkfan.html</a><br />
<br />
DSM. (n.d.-b) Feed cost savings. Retrieved from <a href="https://www.dsm.com/markets/anh/en_US/species/species-aquaculture/species-aquaculture-feedcostsavings.html">https://www.dsm.com/markets/anh/en_US/species/species-aquaculture/species-aquaculture-feedcostsavings.html</a><br />
<br />
Fisher, N., Beaugelin-Seiller, K., Hinton, T., Baumann, Z., Madigan, D., & Garnier-Laplace, J. (June, 2013). Evaluation of radiation doses and associated risk from the Fukushima nuclear accident to marine biota and human consumers of seafood. <i>Proceedings of the National Academy of Sciences of the United States of America</i> 110 (26) 10670-10675; DOI:10.1073/pnas.1221834110<br />
<br />
Food and Agriculture Organization, (2018, July 9). Is the planet approaching "peak fish"? Not so fast, study says. Retrieved from <a href="http://www.fao.org/news/story/en/item/1144274/icode/">http://www.fao.org/news/story/en/item/1144274/icode/</a><br />
<br />
Garcia, S. M. & Rosenberg, A. A. (2010). Food security and marine capture fisheries: characteristics, trends, drivers and future perspectives. <i>Philos Trans R Soc Lond B Biol Sci 365</i>(1554): 2869–2880. doi: 10.1098/rstb.2010.0171<br />
<br />
Geggel, L. (2018, March 11). 7 years after Fukushima disaster: Little radioactive material in US waters. Retrieved from <br />
<a href="https://www.livescience.com/61986-fukushima-anniversary-radiation-levels.html">https://www.livescience.com/61986-fukushima-anniversary-radiation-levels.html</a><br />
<br />
Guy, A. (2017, Oct 25). Worried about Fukushima radiation in seafood? Turns out bananas are more radioactive than fish. Retrieved from <a href="https://oceana.org/blog/worried-about-fukushima-radiation-seafood-turns-out-bananas-are-more-radioactive-fish">https://oceana.org/blog/worried-about-fukushima-radiation-seafood-turns-out-bananas-are-more-radioactive-fish</a><br />
<br />
Martinez-Porchas, M. & Martinez-Cordova, L. R. (2012). World aquaculture: Environmental impacts and troubleshooting alternatives. The Scientific World Journal 2012 #389623. Doi: 10.1100/2012/389623<br />
<br />
Megdal, P.A., Craft, N.A. & Handelman, G.J. (2009). A simplified method to distinguish farmed (Salmo salar) from wild salmon: Fatty acid ratios versus astaxanthin chiral isomers. <i>Lipids</i> 44(6): 569–576. <a href="https://doi.org/10.1007/s11745-009-3294-6">https://doi.org/10.1007/s11745-009-3294-6</a><br />
<br />
Ministry of Health, Labor, and Welfare. (n.d.). New standard limits for radionuclides in foods. Retrieved from <a href="https://www.mhlw.go.jp/english/topics/2011eq/dl/new_standard.pdf">https://www.mhlw.go.jp/english/topics/2011eq/dl/new_standard.pdf</a><br />
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Radiation Emergency Medical Management. (2019). Radiation units and conversion factors. Retrieved from <a href="https://www.remm.nlm.gov/radmeasurement.htm">https://www.remm.nlm.gov/radmeasurement.htm</a><br />
<br />
United States Department of Agriculture. (2019, July16). Recent trends in GE adoption. Retrieved from <a href="https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx">https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx</a><br />
<br />
Washington State Department of Health. (2017). Fukushima - Frequently asked questions. Retrieved from<br />
<a href="https://www.doh.wa.gov/CommunityandEnvironment/Radiation/FukushimaUpdate/FukushimaFAQs">https://www.doh.wa.gov/CommunityandEnvironment/Radiation/FukushimaUpdate/FukushimaFAQs</a><br />
<br />
Wild Alaskan Salmon Company. (2018). Fukushima radiation: Is wild Alaskan salmon safe to eat? Retrieved from <a href="https://wildalaskancompany.com/blog/fukushima-radiation-is-wild-alaskan-seafood-safe-to-eat">https://wildalaskancompany.com/blog/fukushima-radiation-is-wild-alaskan-seafood-safe-to-eat</a><br />
<br />
Vital Choice Seafood. (n.d). Japan nuclear accident: Overview & test results. Retrieved from<br />
<a href="https://www.vitalchoice.com/content/japan-nuke-accident-no-worries-for-vital-choice-seafood">https://www.vitalchoice.com/content/japan-nuke-accident-no-worries-for-vital-choice-seafood</a><br />
<br />
Vitz, E., Moore, J. W., Shorb, J., Prat-Resina, X., Wendorff, T. & Hahn, A. (2019). Food irradiation and radioactivity in foods. Retrieved from <a href="https://chem.libretexts.org/Ancillary_Materials/Exemplars_and_Case_Studies/Exemplars/Foods/Food_Irradiation_and_Radioactivity_in_Foods">https://chem.libretexts.org/Ancillary_Materials/Exemplars_and_Case_Studies/Exemplars/Foods/Food_Irradiation_and_Radioactivity_in_Foods</a><br />
<br />
Wada, T., Fujita, T., Nemoto, Y., Shimamura, S., Mizuno, T., Sohtome, T., … Igarashi, S. (November 2016). Effects of the nuclear disaster on marine products in Fukushima: An update after five years. <i>Journal of Environmental Radioactivity</i> 164, 312-324. <a href="https://doi.org/10.1016/j.jenvrad.2016.06.028">https://doi.org/10.1016/j.jenvrad.2016.06.028</a><br />
<br />
World Nuclear Association. (March 2019). Naturally-Occurring radioactive materials (NORM). Retrieved from <a href="http://www.world-nuclear.org/information-library/safety-and-security/radiation-and-health/naturally-occurring-radioactive-materials-norm.aspx">http://www.world-nuclear.org/information-library/safety-and-security/radiation-and-health/naturally-occurring-radioactive-materials-norm.aspx</a><br />
<br />
<b>Photo Credit:</b><br />
<br />
Fukushima InFORM. (2018, March 11). Monitoring Fukushima contamination in Pacific salmon and soil in British Columbia. Retrieved from <a href="https://fukushimainform.ca/2018/03/11/monitoring-fukushima-contamination-in-pacific-salmon-and-soil-in-british-columbia/">https://fukushimainform.ca/2018/03/11/monitoring-fukushima-contamination-in-pacific-salmon-and-soil-in-british-columbia/</a> <br />
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</style>Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-54369099007914308612019-09-03T05:34:00.000-07:002019-09-03T05:34:14.143-07:00Pacific Northwest Salmon: Wild vs. Farmed and What about that Fukushima Radiation? - Part One<b><span style="font-size: large;">by Gretchen Kurtenacker, </span></b><b><span style="font-size: large;">MS, MLS(ASCP), MT(AMT), NTP(NTA)</span></b><br />
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<!--StartFragment--><i><span style="font-family: "times new roman"; font-size: 12.0pt; line-height: 107%;">In part one we will
look at the wild vs. farmed controversy. In part 2 we will review the radiation
levels following the Fukushima nuclear disaster.</span></i><!--EndFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPTti8MJ56jvjk0k0YxExzKWBCtzD9kI_xnuOHHJ6S-OaXK8qv_Sve_k45u6DbyLdoavdyS73nSqJnb28UWXAmc0HrOKpPgcZSxeKhJd3fLq0sKMEQdXrJjDojhVL4S6m_DLfc6L3LnU/s1600/Gretchen-Kurtnacker-HUB-Blog-Part-1-Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="282" data-original-width="377" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPTti8MJ56jvjk0k0YxExzKWBCtzD9kI_xnuOHHJ6S-OaXK8qv_Sve_k45u6DbyLdoavdyS73nSqJnb28UWXAmc0HrOKpPgcZSxeKhJd3fLq0sKMEQdXrJjDojhVL4S6m_DLfc6L3LnU/s320/Gretchen-Kurtnacker-HUB-Blog-Part-1-Image.jpg" width="320" /></a></div>
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We hear about the benefits of eating fish our entire lives. According to the Washington State Department of Health (WASDOH), fish provides us with lean protein that comes with the added benefits of vitamin D, vitamin B12, and omega-3 fatty acids. It is also chock full of minerals we are all too low on these days such as magnesium, zinc, calcium, potassium, phosphorous, selenium, and of course iodine, (Drake, 2017; CDC, 2012; Washington State Department of Health [WASDOH], n.d.-c.; Food and Drug Administration [FDA], 2019). WASDOH states that due to its essential fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) consumption of fish on a regular basis, aids brain function and maintains healthy heart function by lowering blood pressure, reducing the risk of stroke, and acting as an anti-inflammatory. (WASDOH, n.d.-c) <br />
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Most dietary guidelines recommend eating at least two servings of low contaminant fish per week, (American Heart Association, 2016; FDA, 2019; Harvard School of public Health, 2019; WASDOH, n.d.-b). The heart healthy anti-inflammatory omega-3 essential fatty acids EPA and DHA are highest in fatty fish such as salmon, sardines, herring, and tuna. Media is filled with warnings of fish loaded with contaminants, such as mercury from coal fired power plants, polychlorinated biphenols (PCBs) from plastics, polybrominated diphenyl ethers (PBDEs) from flame retardant chemicals, and dichlorodiphenyltrichloroethane (DDT) from pesticides, (WASDOH, n.d.-a). To top it off, on March 11, 2011 a 9.0 magnitude earthquake, the Tohoku, occurred just off the eastern coast of Japan (Holt, Campbell, & Nikitin, 2012). The Fukushima Daiichi nuclear power plant in the Fukushima prefecture survived the shaker but succumbed to the tsunami that followed resulting in a nuclear meltdown and subsequent release of untold tons of contaminated cooling water from the crippled reactors. The radioactive plume rippled across the Pacific Ocean to the west coast of the Americas resulting in consumer fears of irradiated wild fish. Thus, one might turn to farmed fish, however there is much negative press about aquaculture and the reportedly reduced quality farmed fish represent. So, what’s the truth? Are fish over? Let’s take a closer look at wild vs farmed salmon and the fish radiation scare.<br />
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<span style="font-size: 12pt;"><b>Aquaculture</b></span></div>
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<span style="font-size: 12pt;"><b><br /></b></span></div>
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We have greatly overfished the oceans and aquaculture has developed as an answer to that dilemma. According to the 2018 State of the World Fisheries and Aquaculture report by the Fish and Agriculture Organization of the United Nations (FAO) only 59.9 % of the global monitored species are being fished at sustainable levels, (Fish and Agriculture Organization [FAO], 2018). That is a powerful motivator to nod approval to aquaculture. Fish production totaled 171 million tons in 2016, 47% of which (80 million tons) came from aquaculture, (FAO, 2018). Performed globally, about 580 different marine animals are farmed by both commercial producers and poor subsistence fishermen who fish low tech as a means of supporting and feeding their families and relatives, (FAO, n.d.). The objections to aquaculture are contaminants, environmental concerns, and suspected reduced omega-3 content of farmed fish, particularly salmon.</div>
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<b>Contaminants </b><br />
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Contaminant studies have mixed outcomes as much is dependent on the source of the fishmeal fed to farmed fish, pen location, as well as adherence to best practice standards, (Kelly, Ikonomou, Higgs, Oakes, & Dubetz, 2008.) What does emerge is that both wild and farmed salmon from the Pacific Northwest have low levels of contaminants, (WASDOH, n.d.-b; Kelly et al., 2008). The same contaminants as found in farmed and wild fish may be found in non-aquatic foods as well as a consequence of man’s activities on his environment. Stricter feed regulations have reduced contamination since early studies were reported in the media and follow-up studies have not reproduced earlier contaminant findings. It is felt that the health benefits of salmon outweigh current levels of contaminant exposure, (Megdal, Craft, & Handelman, 2009; WASDOH, n.d.-b). <br />
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<b>Environmental Concerns</b><br />
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There are many environmental arguments about aquaculture. Ocean pens pollute their surroundings and spread disease such as sea lice but abiding by strict regulations helps keep this in check, (WASDOH, n.d.-b). Clearing of Mangrove forests for aquaculture is a threat to the ecosystem which again can be addressed by government regulations and careful thought to pen placement., (Martinez-Porchas & Martinez-Cordova, 2012). Eutrophication resulting from excess feed leads to nitrification and toxic algae blooms but can be controlled by changing the amount, timing, and hydro-stability of the feed as well as moving towards polyculture fish farming, (Martinez-Porchas & Martinez-Cordova, 2012). Norwegian Atlantic salmon escapees have bred with wild Atlantic salmon where the incorporation of domestic DNA may compromise the hardiness, genetic diversity, and adaptability of the wild Atlantic salmon, (Karlsson, 2016). Atlantic salmon cannot breed with Pacific salmon and Pacific salmon are not farmed. The Pacific Northwest (PNW) has had escapees also, however, no runs of Atlantic salmon have ever been identified despite mid-century attempts to establish them, (WASDOH, n.d.-b). Further Atlantic farmed salmon have been somewhat domesticated and do not live long in the wild as they are used to being fed rather than having to acquire food on their own, (WASDOH, n.d.-b). Interestingly, the domestication of Atlantic salmon also means that they have adapted to the stress of such an un-natural habitat and grow larger in captivity than their wild counterparts would in the same circumstances, (Solberg, Skaala, Nilsen, & Glover; 2013; Harvey et al., 2016). <br />
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Aquaculture does represent a drain on wild fisheries as 20 million tons of the world’s fish catch is used for fishmeal rather than human consumption and of that, 70% goes to farmed fish, (Cashion, Le Manach, Zeller, & Pauly, 2017). The demand for fishmeal used in salmon aquaculture is approximately 6 million tons per year, (Brady, 2018). Fishmeal was once mostly ground up fish, species that humans did not want to eat referred to as “trash” fish. However, some researchers feel that 90% of the “trash” fish that is used for fishmeal, could be used to feed humans, (Leschin-Hoar, 2017). Aside from the fishmeal being unsustainable, it results in bycatch of endangered animals. Enter insect-based feed. A feed company in the Netherlands has come up with a feed made from Black Soldier fly larva, (Brady, 2018). The upside in addition to reducing demand on feed fish is that the larvae don’t have the toxicant exposures that feed fish have, thus, there will be less contamination in the farmed fish. This replaces the protein from the fish part of fishmeal but doesn’t replace the source of healthy fats. In answer to the need for omega-3s in the fishmeal, algal oil production and subsequent supplementation is proposed for omega-3 fatty acids which should drastically reduce dependence on fish in the fishmeal, (DSM, 2017). Further reduction or perhaps the elimination of fish in fishmeal would go a long way towards restoring global fish population, (Beal et al., 2018). <br />
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<b>Omega-3 fatty acids </b><br />
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To reduce the need for fish in the fishmeal, producers began to add grains such as corn and soy. This is problematic as it is species inappropriate and requires the addition of several synthesized enzymes to make it digestible, (DSM, n.d.-b) and it alters the fatty acid profile of the fish, (Sprague, Dick, & Tocher, 2016), however, there is enough fish in the fishmeal that farmed salmon have the equivalent omega-3 as wild, (WASDOH, n.d.-b). Further, algae and algal oil production for fishmeal can supply the needed amino acids and omega-3 fatty acids, and such production facilities are underway, (Beal et al., 2018; DSM, 2017). <br />
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Many modifications have been proposed to create low contaminant, sustainable, robust fish farms, but what is needed are government regulations and adherence to best practice standards set by global authorities in all nations, (Martinez-Porchas & Martinez-Cordova, 2012; FAO, 2018). When best practices are observed, farmed fish are a nutritious and affordable dietary option as well as a means of restoring wild populations. <br />
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<i><b>Gretchen Kurtenacker, MS, MLS(ASCP), MT(AMT), NTP(NTA)</b> is a Medical Laboratory Scientist who holds a B.S. from the University of Cincinnati in Clinical Laboratory Science, an M.S. in Health & Nutrition Education from Hawthorn University and is currently working on a D.Sc. in Holistic Nutrition, also from Hawthorn University. Her interests include food anthropology, food & the environment, and elder nourishment. Gretchen lives in the First Hill neighborhood of Seattle where she enjoys the incredible selection of local, artisanal, sustainable foods available within walking distance of her home.</i><br />
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<span style="font-size: 12pt;"><b>References for Part 1</b></span><br />
<span style="font-size: 12pt;"><br /></span>
<span style="font-size: 12pt;">American Heart Association. (2016). Fish and omega-3 fatty acids. Retrieved from </span><a href="http://www.heart.org/HEARTORG/General/Fish-and-Omega-3-Fatty-Acids_UCM_303248_Article.jsp#.XSC4n-tKiUk" style="font-size: 12pt;">http://www.heart.org/HEARTORG/General/Fish-and-Omega-3-Fatty-Acids_UCM_303248_Article.jsp#.XSC4n-tKiUk</a><br />
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Beal, C. M., Gerber, L. N., Thongrod, S., Phromkunthong, W., Kiron, V., Granados, J., …Huntley, M.E. (2018). Marine microalgae commercial production improves sustainability of global fisheries and aquaculture. <i>Scientific Reports </i>8(1).<br />
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Brady, H. (2018). Why salmon eating insects instead of fish is better for environment. Retrieved from<br />
<a href="https://news.nationalgeographic.com/2018/02/salmon-insect-feed-fish-meal-netherlands/">https://news.nationalgeographic.com/2018/02/salmon-insect-feed-fish-meal-netherlands/</a><br />
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Cashion, T., Le Manach, F., Zeller, D., & Pauly, D. (2017, Feb 13). Most fish destined for fishmeal production are food‐grade fish. <i>Fish and Fisheries</i> <i>18</i>:837–844. <a href="https://doi.org/10.1111/faf.12209">https://doi.org/10.1111/faf.12209</a><br />
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CDC. (2012, March 16) CDC’s second nutrition report: A comprehensive biochemical assessment of the nutrition status of the U.S. population. Retrieved from <br />
<a href="https://www.cdc.gov/nutritionreport/pdf/4page_%202nd%20nutrition%20report_508_032912.pdf">https://www.cdc.gov/nutritionreport/pdf/4page_%202nd%20nutrition%20report_508_032912.pdf</a><br />
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Drake, V. J. (2017). Micronutrient inadequacies in the US population: An overview. Retrieved from <br />
<a href="https://lpi.oregonstate.edu/mic/micronutrient-inadequacies/overview">https://lpi.oregonstate.edu/mic/micronutrient-inadequacies/overview</a><br />
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DSM. (n.d.-b) Feed cost savings. Retrieved from <a href="https://www.dsm.com/markets/anh/en_US/species/species-aquaculture/species-aquaculture-feedcostsavings.html">https://www.dsm.com/markets/anh/en_US/species/species-aquaculture/species-aquaculture-feedcostsavings.html</a><br />
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DSM. (2017, March 8) Press Release: DSM and Evonik establish joint venture for omega-3 fatty acids from natural marine algae for animal nutrition. Retrieved from <a href="https://www.dsm.com/corporate/media/informationcenter-news/2017/03/2017-03-08-dsm-and-evonik-establish-joint-venture-for-omega-3-fatty-acids-from-natural-marine-algae-for-animal-nutrition.html">https://www.dsm.com/corporate/media/informationcenter-news/2017/03/2017-03-08-dsm-and-evonik-establish-joint-venture-for-omega-3-fatty-acids-from-natural-marine-algae-for-animal-nutrition.html</a><br />
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Food and Agriculture Organization, (2018, July 9). Is the planet approaching "peak fish"? Not so fast, study says. Retrieved from <a href="http://www.fao.org/news/story/en/item/1144274/icode/">http://www.fao.org/news/story/en/item/1144274/icode/</a><br />
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Food and Agriculture Organization. (n.d.). FAO's role in aquaculture: Aquaculture development. Retrieved from <a href="http://www.fao.org/aquaculture/en/">http://www.fao.org/aquaculture/en/</a><br />
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Food and Drug Administration. (2019). Advice about eating fish: For women who are or might become pregnant, breastfeeding mothers, and young children. Retrieved from <a href="https://www.fda.gov/food/consumers/advice-about-eating-fish">https://www.fda.gov/food/consumers/advice-about-eating-fish</a><br />
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Harvard School of Public Health. (2019). Fish: Friend or foe? Retrieved from<br />
<a href="https://www.hsph.harvard.edu/nutritionsource/fish/">https://www.hsph.harvard.edu/nutritionsource/fish/</a><br />
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Harvey, A. C., Monica, F. S., Troianou, E., Carvalho, G. R., Taylor, M. I., Creer, S., . . . Glover, K. A. (2016). Plasticity in growth of farmed and wild Atlantic salmon: Is the increased growth rate of farmed salmon caused by evolutionary adaptations to the commercial diet? <i>BMC Evolutionary Biology</i>, 16. doi:http://dx.doi.org/10.1186/s12862-016-0841-7<br />
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Holt, M., Campbell, R. J., Nikitin, M. B. (2012). Congressional Research Service: Fukushima nuclear disaster. Retrieved from <a href="https://fas.org/sgp/crs/nuke/R41694.pdf">https://fas.org/sgp/crs/nuke/R41694.pdf</a><br />
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Karlsson, S., Diserud, O. H., Fiske, P., & Hindar, K. (2016). Widespread genetic introgression of escaped farmed Atlantic salmon in wild salmon populations, <i>ICES Journal of Marine Science</i>, 73, (10), 2488–2498. <a href="https://doi.org/10.1093/icesjms/fsw121">https://doi.org/10.1093/icesjms/fsw121</a><br />
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Kelly, B. C., Ikonomou, M. G., Higgs, D. A., Oakes, J. & Dubetz, C. (2008). Mercury and other trace elements in farmed and wild salmon from British Columbia. <i>Environmental Toxicology and Chemistry</i> <i>27</i>(6).<br />
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Kelly, B. C., Ikonomou, M. G., Higgs, D. A., Oakes, J. & Dubetz, C. (2008). Mercury and other trace elements in farmed and wild salmon from British Columbia. <i>Environmental Toxicology and Chemistry</i> <i>27</i>(6).<br />
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Leschin-Hoar. C. (2017, Feb 13). 90 Percent of fish we use for fishmeal could be used to feed humans instead. Retrieved from <a href="https://www.npr.org/sections/thesalt/2017/02/13/515057834/90-percent-of-fish-we-use-for-fishmeal-could-be-used-to-feed-humans-instead">https://www.npr.org/sections/thesalt/2017/02/13/515057834/90-percent-of-fish-we-use-for-fishmeal-could-be-used-to-feed-humans-instead</a><br />
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Martinez-Porchas, M. & Martinez-Cordova, L. R. (2012). World aquaculture: Environmental impacts and troubleshooting alternatives. The Scientific World Journal 2012 #389623. Doi: 10.1100/2012/389623<br />
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Megdal, P.A., Craft, N.A. & Handelman, G.J. (2009). A simplified method to distinguish farmed (Salmo salar) from wild salmon: Fatty acid ratios versus astaxanthin chiral isomers. <i>Lipids</i> 44(6): 569–576. <a href="https://doi.org/10.1007/s11745-009-3294-6">https://doi.org/10.1007/s11745-009-3294-6</a><br />
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Solberg, M. F., Skaala, Ø, Nilsen, F., & Glover, K. A. (2013). Does domestication cause changes in growth reaction norms? A study of farmed, wild and hybrid Atlantic salmon families exposed to environmental stress. <i>PLoS One, 8</i>(1) doi: <a href="http://dx.doi.org/10.1371/journal.pone.0054469">http://dx.doi.org/10.1371/journal.pone.0054469</a><br />
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Sprague, M., Dick, J., & Tocher, D. (2016). Impact of sustainable feeds on omega-3 long-chain fatty acid levels in farmed Atlantic salmon, 2006-2015. <i>Nature Scientific Reports</i> <i>6</i>, 21892. doi: <a href="http://dx.doi.org/10.1038/srep21892">http://dx.doi.org/10.1038/srep21892</a><br />
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Washington State Department of Health. (n.d.-a). Contaminants in fish. Retrieved from <a href="https://www.doh.wa.gov/CommunityandEnvironment/Food/Fish/ContaminantsinFish">https://www.doh.wa.gov/CommunityandEnvironment/Food/Fish/ContaminantsinFish</a><br />
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Washington State Department of Health. (n.d.-b). Farmed salmon vs. wild salmon. Retrieved from <a href="https://www.doh.wa.gov/CommunityandEnvironment/Food/Fish/FarmedSalmon">https://www.doh.wa.gov/CommunityandEnvironment/Food/Fish/FarmedSalmon</a><br />
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Washington State Department of Health. (n.d.-c). Health benefits of fish. Retrieved from<br />
<a href="https://www.doh.wa.gov/CommunityandEnvironment/Food/Fish/HealthBenefits">https://www.doh.wa.gov/CommunityandEnvironment/Food/Fish/HealthBenefits</a><br />
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<b>Photo Credit:</b><br />
US Environmental Protection Agency. (July 2010). Spawning male sockeye, Public Domain. Retrieved from <a href="https://commons.wikimedia.org/w/index.php?curid=51971558">https://commons.wikimedia.org/w/index.php?curid=51971558</a><br />
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Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-37813921547616058872019-08-29T12:59:00.001-07:002019-09-13T07:39:13.500-07:00Watch Expanding Your Reach - Moving from a Business-to-Consumer Marketing Model to a Business-to-Business Approach with Catie Fitzgerald<div>
When Catie Fitzgerald started her studies at Hawthorn University, she envisioned using her education to start a private practice offering nutrition consulting and health coaching to women searching for evidence-based solutions to wellness in midlife. While working with practice clients as part of the MSHN curriculum, Catie realized that working one-on-one meant she could only help a finite number of women. She sought a way to expand her reach and help more women than she could assist on her own. </div>
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Join us as we welcome Hawthorn MSHN graduate (2018) <b>Catie Fitzgerald</b> for her All About Alumni presentation <b><i>Expanding Your Reach: Moving from a Business-to-Consumer Marketing Model to a Business-to-Business Approach</i></b>. Catie's webinar recording is now available to watch in our new <a href="https://hawthorn.edu/category/all-about-alumni/" target="_blank">AAA Webinar Archives</a>.</div>
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In this interview, Catie shares how she leveraged her 20+ years of instructional design experience to create a business-to-business model that provides health and wellness practitioners with a turnkey education and coaching program to help women make a graceful transition through menopause. She also shares her vision for creating an online learning library covering the chronic diseases for which women face an increased risk in midlife such as osteoporosis, osteoarthritis, cardiovascular disease, and diabetes. </div>
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Catie will touch upon her pie-in-the-sky strategy for offering the online education and action plan programs through the mainstream, insurance-industry supported groups such as Kaiser Permanente and corporate wellness providers. She knows it takes a village to make this vision a reality and she invites you to be part of that village!</div>
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<b>Catie (Catherine) M. Fitzgerald</b> is a Holistic Nutritionist and a certified Primal Health Coach who specializes in helping women make a graceful transition through menopause. She works in private practice, offering one-on-one coaching, group health quests, and public education. Catie graduated from Hawthorn University in December 2018, completing a Master of Science in Holistic Nutrition. </div>
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As a Holistic Nutritionist and Primal Health Coach, she presented her program <i>Primal Pause</i> as a scientific poster at the 2019 annual conferences for the NANP (National Association of Nutrition Professionals) and the Institute for Function Medicine. Her thesis title is An Educational Program and Ancestral Diet and Lifestyle Action Plan for North American Women in the Menopause Transition.</div>
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When she isn’t teaching women how to deploy an ancestral diet and lifestyle, you can find her in her organic veggie garden nurturing her plant babies, devouring (with her eyes and brain – she doesn’t eat paper) a food-/nutrition-related book, or joyfully whipping up a delicious nutritious meal for her family.</div>
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Her turnkey education and coaching program for practitioners — <i>Primal Pause</i> — opens for registration online in October 2019. <a href="https://mailchi.mp/8f9d11a377ee/primalpauselist" target="_blank">Click here</a> to receive launch updates, registration details, and discounts. </div>
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In addition to her work in health and wellness, Catie designs training for businesses seeking to develop their employees’ skills and improve job performance. She is a Certified 4MAT Instructional Design Practitioner and a certified facilitator of Achieve Global Leadership & Customer Service Training Program. </div>
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To learn more about Catie, visit her LinkedIn profile at <a href="https://www.linkedin.com/in/catie-fitzgerald" target="_blank">https://www.linkedin.com/in/catie-fitzgerald</a> or <a href="https://www.enhancedhealthsolutions.com/" target="_blank">https://www.enhancedhealthsolutions.com</a>.</div>
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<b>Catie Fitzgerald<br />MSHN Graduate 2018</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-86677216499290067822019-08-29T08:54:00.000-07:002019-11-07T07:22:55.005-08:00Watch Methylation, MTHFR, and Histamine with Chris Masterjohn, PhD<div>
Methylation is a process vital to both mental and physical health. It has many roles, but most powerfully affects phosphotidylcholine, which is needed for liver and gall bladder health; creatine, needed for strength and muscularity; for dopamine, important to movement and motivation; for histamine, important to anxiety, alertness, digestive health, and symptoms of allergies; for many less appreciated roles in mental health, digestion, skin health, and more.</div>
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<b>Chris Masterjohn, PhD</b> joins us for <b><i>Methylation, MTHFR, and Histamine</i></b>, now available for review in our <b><a href="https://hawthorn.edu/10-09-19-chris-masterjohn-webinar-recording/" target="_blank">Webinar Archives</a></b>.</div>
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Methylation centrally uses vitamin B12, folate (vitamin B9), and choline, with additional roles for thiamin (vitamin B1), riboflavin (vitamin B2), and niacin (vitamin B3) and for several minerals. </div>
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The lesson will cover common polymorphisms in the MTHFR enzyme and the under-appreciated role of riboflavin status in the outcome of these polymorphisms. Chris will field questions on these topics as well as on histamine more generally.</div>
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Learning Objectives:</div>
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•<span style="white-space: pre;"> </span>Identify the most important purposes of the methylation pathway;</div>
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•<span style="white-space: pre;"> </span>Identify the vitamins and minerals used by the pathway;</div>
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•<span style="white-space: pre;"> </span>Recognize signs and symptoms that could be impacted by methylation;</div>
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•<span style="white-space: pre;"> </span>Develop nutritional strategies to help people with methylation-related signs and symptoms.</div>
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<b>Chris Masterjohn</b> earned his PhD in Nutritional Sciences from the University of Connecticut in the summer of 2012. Chris served as a postdoctoral research associate in the Comparative Biosciences department of the College of Veterinary Medicine at the University of Illinois at Urbana-Champaign, and also served as Assistant Professor of Health and Nutrition Sciences at Brooklyn College, part of the City University of New York.</div>
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Chris now works on his own, conducting independent research, consulting, working on information products, collaborating on information and technology products, and producing tons of free content to help people gain better health. He has a deep and personal experiences with the power of food, movement, and mindfulness to support health and well being. He wants to take what he’s learned and pay it forward.</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<div style="text-align: center;">
<b>Chris Masterjohn, PhD</b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-12953416163196684142019-08-19T05:00:00.000-07:002019-08-19T05:00:06.953-07:00The Carbohydrate Debate - Part 2<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">by Andrew Aussem</span></b><br />
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In part one of The Carbohydrate Debate, we discussed some of the benefits of ketogenic and low carbohydrate diets as well as some of the possible drawbacks of ketogenic diets specifically. However, we did not discuss what amount of carbohydrate is best for us. Hint…it depends on biochemical individuality. <br />
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<b><u><span style="font-size: large;">Carbohydrate Quality vs Quantity</span></u></b><br />
To further clarify the debate on ideal carbohydrate amount, let’s review the diets of some of our ancestral populations who experienced limited to no modern disease (<a href="http://www.ncbi.nlm.nih.gov/pubmed/22190020" target="_blank">1</a>). Surprisingly enough, what we find is that these groups experience robust health on a wide range of carbohydrate intakes. For instance, the Masai exclusively eat milk and meat, the Tokelau eat a high fat moderate carbohydrate diet (<a href="http://www.ncbi.nlm.nih.gov/pubmed/14193818" target="_blank">2</a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed/?term=J.+Chron.+Dis.+34%3A45.+1981" target="_blank">3</a>), and the Kitavan and Okinawa diets are 70-85% carbohydrate, yet the occurrence of modern diseases in these populations is absent (<a href="http://www.ncbi.nlm.nih.gov/pubmed/10535381" target="_blank">4</a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed/?term=The+Okinawan+diet%3A+health+implications+of+a+low-calorie%2C+nutrient-dense%2C+antioxidant-rich+dietary+pattern+low+in+glycemic+load" target="_blank">5</a>). Therefore it seems that there is no one size fits all amount of carbohydrate that is best for everyone. <br />
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However, what differentiates these populations from modern diets is their carbohydrates come exclusively from whole foods such as fruits and tubers (high quality), not refined grains and sugars (low quality). So, we may be able to more accurately state that, in most cases, the quality of carbohydrate sources is more important than the amount.<br />
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<b><u><span style="font-size: large;">Determining a Carbohydrate Intake Starting Point</span></u></b><br />
Clearly, both carbohydrate quality and quantity are important factors and there is no one size fits all approach. Based on current evidence it is clear that a “lower” carbohydrate diet is beneficial for most people and a ketogenic diet can be beneficial for certain people. It is also clear based on ancestral population diets that moderate to high carbohydrate diets may also be healthy. So, in light of all this information, the question is, how can we determine a carbohydrate intake that is right for each individual?<br />
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Well, it depending on a number of factors and requires individual experimentation, but here are some general guidelines.<br />
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<b>Ketogenic Diet:</b> Those who are overweight, have metabolic syndrome, diabetes, neurodegeneration, epilepsy, arthritis, other inflammatory diseases, autoimmune diseases, polycystic ovarian disease, brain injury, or cancer may consider experimenting with ketogenic and very low carbohydrate diets. Depending on the person and the condition, it may be a short or long term intervention. Some generally healthy individuals also do very well on long term ketogenic diets but monitoring of the drawbacks of ketogenic diets mentioned in part 1 is suggested.<br />
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<b>Low to Moderate Carbohydrate Diet:</b> Most of the general public and athletes who do not have any of the above conditions would fall into this category. Given that low to moderate consists of a wide range of carbohydrate intake (50-200 g/day) experimentation is important to determine the amount of carbohydrates that allow one to feel and perform optimally.<br />
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<b>High Carbohydrate Diet:</b> This is most often reserved for high-level athletes that cannot optimize their performance with lower carbohydrate intakes. <br />
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<b>Strategic Carbohydrate Timing: </b> Some people feel better by controlling the timing of their carbohydrate intake. Some examples are before or after a workout, only in the morning, or only at night. Obviously, this also requires individual experimentation. <br />
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<b>Cyclic Ketogenic Diet:</b> There are many ways to implement this but the idea is a rotation between ketogenic and low to moderate carbohydrate intake. Two of the many examples are 5 days on ketogenic and 2 days off or a seasonal ketogenic diet during the winter months. Some believe that cyclic ketogenic diets may most closely match our ancestral eating patterns. <br />
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<b><u><span style="font-size: large;">Net Carbohydrates and Non-Starchy Vegetables</span></u></b><br />
Once you identify a good starting place for yourself or your client based on the above guidelines, some consideration about net carbohydrates and non-starchy vegetable intake in necessary. <br />
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Remember, net carbohydrates are the total amount of carbohydrates minus the fibre content (see part 1). For those who fall into the category of a strict ketogenic diet, net carbohydrates should be counted on every food that contains carbohydrates, including non-starchy, fibrous vegetables (ex. leafy greens). However, for anyone falling in the low to high carbohydrate range, I suggest that non-starchy, fibrous vegetables should not be counted towards net carbohydrate intake. This is simply because on a strict ketogenic diet, entering ketosis is the goal and this requires detailed control over net carbohydrate amount for most people. However, for all other categories, such strict regulation is not required and the energy necessary to digest fibrous vegetables essentially negates any amount of net carbohydrate it may contain. The key point here is that non-starchy vegetables are an important dietary component of any diet, including all the above categories, the only difference is whether or not net carbohydrates from these vegetables are counted. <br />
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In light of the above, you may still find the carbohydrate debate clear as mud. Ultimately, self-experimentation is essential for anyone to determine what is ideal for them and the above information can be used to identify a starting point.<br />
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<b><u><span style="font-size: large;">Most Important!</span></u></b><br />
The final take away is that there is a wide range of optimal carbohydrate intakes based on biochemical individuality; however, the connecting factor is that <b>carbohydrates must mainly come from starchy tubers and whole fruits, not refined grains and sugars!</b> And don’t get so wrapped up in counting carbohydrates that you forget to eat those non-starchy vegetables. <br />
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<b>Andrew Aussem</b> holds a Master of Science in Holistic Nutrition from Hawthorn University and an Honors Bachelor of Kinesiology. A personal change in his lifestyle 8 years ago led Andrew to pursue further education in holistic nutrition and as a recent graduate he looks forward to starting his own practice at <a href="http://www.optimalbeing.ca/" target="_blank">Optimal Being</a>. Andrew also operates the wellness blog <a href="http://www.thebarefootgolfer.com/" target="_blank">thebarefootgolfer.com</a> where he combines many of his passions in articles covering topics such as ancestral nutrition, exercise, wellness, and obviously golf.<style>
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Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-55374529288378224712019-08-08T10:12:00.000-07:002019-08-27T07:55:51.360-07:00Watch Understanding Fatty Acids: From Food to Labs with Deanna M. Minich, MS, PhD, FACN, CNS, IFMCP<div>
While there is much acknowledgment of the essentiality of omega-3 fatty acids within clinical nutrition, there is less knowledge about the fundamentals of all the different fatty acids, their clinical importance, how they interrelate, and their connection to fat-soluble nutrient levels. This lecture is designed to bring clinicians "up-to-speed" on the basics of fatty acids and to discuss the interpretation of various laboratory findings related to fatty acids, clinical conditions, fat-soluble nutrients, and nutrition physical exam findings.</div>
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<b>Deanna M. Minich, MS, PhD, FACN, CNS, IFMCP</b> joins us for the webinar presentation <b><i>Understanding Fatty Acids: From Food to Labs</i></b>. Dr. Minich's webinar is now available for review in our archives <b><a href="https://youtu.be/9_rN-Qrt1UY" target="_blank">HERE</a></b>.<br />
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Learning Objectives:</div>
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•<span style="white-space: pre;"> </span>Understand the interrelationships of fatty acids;</div>
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•<span style="white-space: pre;"> </span>Understand how to take away basic clinical pearls from fatty acid laboratory tests;</div>
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•<span style="white-space: pre;"> </span>Review tests and clinical signs to assess fatty acid balance;</div>
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•<span style="white-space: pre;"> </span>Learn how to connect the dots to fat-soluble nutrients, and some basic nutrition physical exam findings.</div>
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This presentation is targeted towards Entry to Mid-Level health providers.</div>
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<b>Dr. Deanna Minich</b> is a functional medicine-trained clinician and researcher with a unique approach to clinical medicine that combines physiology and psychology. She has served on the Institute of Functional Medicine’s Nutrition Advisory Board and curriculum committee, in addition to being an educator, teaching nutrition for the Advanced Practice Module for Detoxification. Her academic background is in nutritional science, including a Master’s Degree in Human Nutrition and Dietetics from the University of Illinois at Chicago (1995), and a Ph.D. in Medical Sciences (Dissertation: <i>Essential Fatty Acid Absorption and Metabolism</i>) from the University of Groningen in The Netherlands (1999). In conjunction with her academic degrees and extensive teaching experience at the university level, she is both a Fellow (F.A.C.N.) and a Certified Nutrition Specialist (C.N.S.) through the American College of Nutrition. Dr. Minich has over fifteen years of experience working in both the food and dietary supplement industries. In addition, she spends her time as a Board member for the American College of Nutrition and as adjunct faculty at the University of Western States. She is the author of six books on nutrition, wellness, and psychology, and is passionate in helping others to live well using therapeutic lifestyle changes.</div>
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Dr. Deanna Minich is a functional medicine-trained clinician and researcher with a unique approach to clinical medicine that combines physiology and psychology. She has trained in functional medicine for the past decade with the “Father of Functional Medicine,” Dr. Jeffrey Bland, as her mentor, and has served on the Institute of Functional Medicine’s Nutrition Advisory Board and curriculum committee, in addition to being an educator, teaching nutrition for the Advanced Practice Module for Detoxification. Her academic background is in nutritional science, including a Master’s Degree in Human Nutrition and Dietetics from the University of Illinois at Chicago (1995), and a Ph.D. in Medical Sciences (Dissertation: <i>Essential Fatty Acid Absorption and Metabolism</i>) from the University of Groningen in The Netherlands (1999). In conjunction with her academic degrees and extensive teaching experience at the university level, she is both a Fellow (F.A.C.N.) and a Certified Nutrition Specialist (C.N.S.) through the American College of Nutrition. Dr. Minich has over fifteen years of experience working in both the food and dietary supplement industries. In 2014, she led <i>The Detox Summit</i>, an online event featuring 30 experts on detox, which was attended by almost 70K people worldwide. Following <i>The Detox Summit</i>, she collaborated with the Institute for Functional Medicine to lead 3000 people through <i>The Detox Challenge</i>, a 21-day, online, functional medicine-oriented, holistic detoxification program. Results collected from almost 700 people in this program indicated a significant improvement in all body systems. Her book, <i>Whole Detox: A 21-Day Personalized Program to Break Through Barriers in Every Area of Your Life</i> (HarperOne, 2016), was published in March 2016. In addition, she spends her time as a Board member for the American College of Nutrition and as adjunct faculty at the University of Western States. She is the author of six books on nutrition, wellness, and psychology, and is passionate in helping others to live well using therapeutic lifestyle changes.</div>
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<b>Books</b></div>
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•<span style="white-space: pre;"> </span>Essential Fatty Acid Absorption and Metabolism (Ponsen & Looijen, 1999); </div>
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•<span style="white-space: pre;"> </span>An A-Z Guide to Food Additives: Never Eat What You Can’t Pronounce (Conari Press, 2009); </div>
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•<span style="white-space: pre;"> </span>Chakra Foods for Optimum Health: A Guide to the Foods that can Improve Your Energy, Inspire Creative Changes, Open Your Heart, and Heal Body, Mind, and Spirit (Conari Press, 2009);</div>
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•<span style="white-space: pre;"> </span>The Complete Handbook of Quantum Healing: An A-Z Self-Healing Guide for Over 100 Common Ailments (Conari Press, 2011);</div>
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•<span style="white-space: pre;"> </span>Whole Detox: A 21-Day Personalized Program to Break Through Barriers in Every Area of Your Life (HarperOne, 2016);</div>
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•<span style="white-space: pre;"> </span>The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements (Conari Press, January 2018).</div>
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<b>More than 30 scientific publications</b></div>
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Journal of Lipid Research; American Journal of Clinical Research; Nutrition Reviews; Journal of Clinical Lipidology; Biochimica Biophysica Acta; Gastroenterology; American Journal of Physiology - Gastrointestinal and Liver Physiology; Pediatric Research; Canadian Journal of Physiology and Pharmacology; Metabolic Syndrome and Related Disorders; Journal of Bone and Mineral Metabolism; Journal of Medicinal Food; Journal of Nutrition and Metabolism</div>
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Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis2GvFho1EEorZ_koNq48eWhmeZ1M-HiIM2_gJCGiVUILaMhv2-toKbxrfMJ0VjsUwo8FfDILkO08qeFmkqzCpx6ds4CrICSDqJIs8hnl90tdSUML1d324lYC9eadGgeFmRayu6dZ-CE/s1600/08-20-19-Deanna-Minich-Photo-WebSite-PPT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="385" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis2GvFho1EEorZ_koNq48eWhmeZ1M-HiIM2_gJCGiVUILaMhv2-toKbxrfMJ0VjsUwo8FfDILkO08qeFmkqzCpx6ds4CrICSDqJIs8hnl90tdSUML1d324lYC9eadGgeFmRayu6dZ-CE/s400/08-20-19-Deanna-Minich-Photo-WebSite-PPT.jpg" width="226" /></a></div>
<div style="text-align: center;">
<b>Deanna Minich, MS, PhD, FACN, CNS, IFMCP</b><br />
<b><a href="https://www.deannaminich.com/" target="_blank">https://www.deannaminich.com/</a></b></div>
Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.comtag:blogger.com,1999:blog-1832566596167374937.post-43758270295990388232019-08-06T08:05:00.000-07:002019-08-06T08:31:25.747-07:00The Carbohydrate Debate - Part 1<span style="font-size: large;"><b>by Andrew Aussem</b></span><br />
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“Carbs make you sick and fat” is a common thing to hear with the recent growing popularity of ketogenic and low carbohydrate diets. But other experts insist that carbohydrates aren’t bad and our brains and body need them to operate optimally. <br />
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Funny enough, not having a consistent answer about carbohydrates is one of the only things the conventional and holistic health community can agree on. Is it low carbohydrate, high carbohydrate, or something in the middle? To answer these questions let’s look at the scientific evidence and review the diets of populations free of modern diseases. <br />
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<b><u><span style="font-size: large;"> Low Carbohydrate vs Ketogenic Diets </span></u></b><br />
Believe it or not, carbohydrates are not an essential human nutrient. In their absence, our bodies create ketones from fat, which enter our energy pathways similar to glucose (<a href="https://academic.oup.com/ajcn/article/75/5/951/4689417" target="_blank">1</a>). In fact, most of our brain cells can use ketones for energy and ketones are arguably more metabolically efficient than glucose, producing less oxidative stress and inflammation (<a href="http://www.ncbi.nlm.nih.gov/pubmed/25906427" target="_blank">2</a>, <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3826507/" target="_blank">3</a>). Then again, our brains do need about 50 grams of glucose per day; however, that amount can be supplied through gluconeogenesis, creating glucose from fat and protein (2).<br />
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The above is a description of a ketogenic diet but when discussing dietary carbohydrates it’s important to understand that there is a scale of carbohydrate intake from ketogenic to very high carbohydrate. <br />
<ul>
<li>Ketogenic = 50 grams or less. </li>
<li>Low carbohydrate = 50 - 100 grams. </li>
<li>Moderate carbohydrate = 100 - 200 grams </li>
<li>High carbohydrate = 200 - 250 grams </li>
<li>Standard American Diet = 250 grams or more </li>
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Keep in mind that these are loose guidelines and you may see different numbers depending on the source. <br />
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Also keep in mind that the carbohydrate numbers listed above refer to net carbohydrates. This means that fibre does not count towards carbohydrate intake. For instance, if one serving of a vegetable contains 10 grams of total carbohydrates and 5 grams of that is fibre, the net carbohydrate amount in that serving is 5 grams. <br />
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<b><u><span style="font-size: large;">Benefits of Low Carbohydrate Diets</span></u> </b><br />
Compared to common low fat, very high carbohydrate diets, ketogenic diets are effective interventions for weight loss, cardiovascular disease, metabolic syndrome, diabetes, neurodegenerative diseases, traumatic brain injury, epilepsy, polycystic ovarian syndrome, and some cancers (3, <a href="http://www.ncbi.nlm.nih.gov/pubmed/24703903" target="_blank">4</a>, <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3945587/" target="_blank">5</a>). Furthermore, ketogenic diets can reduce systemic inflammation, chronic pain, and can improve certain athletic performance (2, <a href="http://www.ncbi.nlm.nih.gov/pubmed/?term=23680946" target="_blank">6</a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed/24861453" target="_blank">7</a>).<br />
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Low carbohydrate diets are also effective interventions for weight loss, cardiovascular disease, metabolic syndrome, diabetes, sub-clinical inflammation, and improving athletic performance (7, <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4025600/" target="_blank">8</a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed/24390522" target="_blank">9</a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed/24613757" target="_blank">10</a>). <br />
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An important point is that these benefits are seen in the absence of caloric restriction. Meaning people are more satisfied, can maintain the diet, and have improved quality of life in comparison to low calorie or low-fat diets (<a href="http://www.ncbi.nlm.nih.gov/pubmed/25271116" target="_blank">11</a>).<br />
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<b><u><span style="font-size: large;">Drawbacks of Low Carbohydrate Diets</span></u></b> <br />
Two common arguments against low carbohydrate diets are that they are high in fat and protein. However, in the context of whole food, low carbohydrate diets these arguments are not supported by evidence since <a href="http://www.thebarefootgolfer.com/red-meat-is-healthy-part-2/" target="_blank">saturated fat</a> and <a href="http://www.thebarefootgolfer.com/red-meat-is-healthy-part-3/" target="_blank">protein</a> are not bad for us (topic for another day). While there is little to no risk associated with low carbohydrate diets, the closer the diet becomes to ketogenic some risk is possible.<br />
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<b>Endocrine Function</b> <br />
Dietary carbohydrate content impacts thyroid hormone metabolism because insulin is required in this process (<a href="http://www.ncbi.nlm.nih.gov/pubmed/?term=Dietary-induced+Alterations+in+Thyroid+Hormone+Metabolism+during+Overnutrition" target="_blank">12</a>). Many practitioners indicate some patients experience reduced thyroid function with long term ketogenic diets; however, there is no scientific evidence of this yet. Another concern is that ketogenic diets can increase the stress hormone cortisol, leading to a dysregulated hypothalamic-pituitary-adrenal system, otherwise known as adrenal fatigue (<a href="http://jama.jamanetwork.com/article.aspx?articleid=1199154" target="_blank">13</a>). <br />
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<b>Gut Bacteria</b> <br />
Healthy gut bacteria live off the soluble fiber we cannot digest and there is some evidence to suggest that very low carbohydrate diets can have a negative impact on gut bacteria, reducing number and diversity (<a href="http://www.ncbi.nlm.nih.gov/pubmed/26011307" target="_blank">14</a>). These effects may be positive in the short term for pathogenic bacterial overgrowth but could be detrimental over a longer period of time. <br />
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<b>Physical Performance</b> <br />
Ketogenic diets can have a positive effect on endurance and short anaerobic (<10 seconds) performance; however, the evidence is mixed for longer anaerobic durations such as interval training, hockey, CrossFit, etc. This is because longer anaerobic activity relies more on muscle glycogen which is reduced in the presence of a ketogenic diet (2, <a href="http://nutritionandmetabolism.biomedcentral.com/articles/10.1186/1743-7075-1-2" target="_blank">15</a>). <br />
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<b>Nutritional Deficiencies</b> <br />
Malnutrition is a viable concern depending on how a ketogenic diet is implemented. If vegetables and fruits are fully removed and the focus is on processed low carbohydrate foods (protein bars) versus whole foods (meat, fish, etc.) there will undoubtedly be vitamin and mineral deficiency. <br />
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In review of the above, we have determined that dietary carbohydrates are not necessarily an essential nutrient and ketogenic and low carbohydrate diets can be very helpful and healthy for many people. However, ketogenic diets specifically have some risk associated with them. So, the question remains how many carbohydrates should we eat? We will answer this question in “The Carbohydrate Debate Part 2” by looking at carbohydrate quality versus quantity, the carbohydrate intake of robustly healthy ancestral populations, and finally, carbohydrate intake suggestions based on biochemical individuality. <br />
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<b>Andrew Aussem</b> holds a Master of Science in Holistic Nutrition from Hawthorn University and an Honors Bachelor of Kinesiology. A personal change in his lifestyle 8 years ago led Andrew to pursue further education in holistic nutrition and as a recent graduate he looks forward to starting his own practice at <a href="http://www.optimalbeing.ca/" target="_blank">Optimal Being</a>. Andrew also operates the wellness blog <a href="http://www.thebarefootgolfer.com/" target="_blank">thebarefootgolfer.com</a> where he combines many of his passions in articles covering topics such as ancestral nutrition, exercise, wellness, and obviously golf.<br />
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Hawthorn Universityhttp://www.blogger.com/profile/11535795894053817060noreply@blogger.com