Corinna Mainberger,Nutritionist & Naturopath MA ND R. Nut.Cert. R.I.P.H.H. MCMA

“What I really, really want is chocolate!”

I adore chocolate and feel good about eating it, but as a Nutritionist, shouldn’t I know better?

First of all I’m not talking about the standard mass produced chocolate bars, these contain hydrogenated fats which replace the expensive cocoa butter. Hydrogenated (= hardened) fats, white sugar & highly processed milk or whey powder, almost always found in cheaper chocolate bars, are all toxic to the body. 

So why do I eat chocolate, I actually eat Real chocolate, free from all the undesirable ingredients…..Raw chocolate with a real nutritional value.

If you have one of these bars in your bag or your glove compartment, you will never need to rely on the poor snack choices you find in newsagents or petrol stations. Whether a quick on-the-run meal replacement or you simply ‘need’ chocolate, raw chocolate is a positive solution.

Positive ingredients get you in a positive mood, don’t cause a sugar rush and, due to the higher protein content, have a much less detrimental effect on your waist line.

Raw chocolate is made from purely raw, organic, unprocessed, unheated ingredients which means it is full of nutritional value. Minerals such as Magnesium, B vitamins, enzymes, very concentrated amounts of Antioxidants and three well known neurotransmitters which help to alleviate depression (Nature’s Prozac), increase overall well-being and motivational drive (including sex drive!).

You will find other beneficial ingredients in raw chocolate such as Agave nectar, Maca or Mesquite powder, but the benefits of these could fill another article altogether.

So, choc’n roll into the new year with fewer toxins, less guilt, but more chocolate!

For further information contact;

Corinna Mainberger At Helios Clinic, Tunbridge Wells, Kent,             tel: 01892 510950             

http://healingbodyandmind.wordpress.com/

Or you might be interested in a telephone consultation (not living close by is not a problem!)

http://healingbodyandmind.wordpress.com

Mmmhhhh…the scent of cinnamon and cloves drifting upwards from the kitchen to your bedroom…there is that definite hint of Christmas in the air.

Associated with these warming spices during the festive winter season is Molasses, traditionally used as a natural sweetener in baking or cooking, especially Grandma’s recipes, ginger bread and Christmas cakes.

Black, thick and a very ‘slow mover’, Molasses is a semi-sweet sticky syrup; a by-product of the sugar extraction process, very dense in minerals (iron, magnesium, calcium, potassium), trace elements and vitamins. Ideal for an extra supply of goodness during pregnancy and breast feeding, for growing children and as a mineral replenishing sports drink. Molasses can be diluted in hot water with some freshly squeezed lemon juice added, to aid the absorption of iron.

It contains only 65% sucrose, whereas refined sugar consists of 99% sucrose.  (Black treacle is similar but is slightly more refined than its relative, the more crude Molasses.)

Feel reassured Molasses actually adds something to your ‘nutritional bank account’, whereas regular consumption of refined sugar means raiding your bank account and could finally lead to a ‘nutritional overdraft’!

But do still keep in mind that, even though Molasses contains only natural sugar, it is still a form of sugar and needs to be eaten in moderation.

Healthy eating isn’t simply a matter of just black or white!

For consultations as well as telephone consultations call Corinna on: 01892 510950             

http://healingbodyandmind.wordpress.com

With a long standing tradition in Christmas baking, the slightly bitter zest of oranges and lemons is used to add flavour to many cakes, bakes and other recipes.  Not only is it tasty but it’s good for you too!   These peels work in synergy with the vitamin C, which is naturally less represented in our diet in the winter. Peel, dried fruit, such as prunes and raisins, and the vitamin C make a powerful team!

So what does this mean for our health?

Peels are highly protective for the skin, gums, arteries, veins and circulation and are especially supportive for the immune system. Also, due to their slightly bitter flavour they have a further positive effect on the liver, which in times of over-indulgence can be very useful.

Let me share with you this snippet from my clinical practise, working with cancer patients, whom I advise alongside chemo or radio therapy.

One patient, undergoing chemo therapy, had started to eat the peel of lemons. She always used freshly squeezed lemon juice in a hot water tonic in the morning, but now, much to my astonishment, she had actually embarked on eating the bitter peel (or pill) itself..  I was aware that certain nutritional supplements, designed especially for more serious conditions, contain the extracts of lemons, limes and mandarins. These precious ingredients are so-called ‘flavonoids’, which are nutrients made by the plant and are found in the peel, pith, pips, seed and leaves. So this patient, without understanding  this newest research, had intuitively gravitated to the correct ‘food medicine’.

Tip: Stay away from peel which is preserved in white sugar or glucose syrup.  These both have a very negative effect on the immune system by ‘disabling’ it for several hours after consumption

2 eggs, separated
1 1/4 cups orange juice
1 cup rice flour
1/2 cup potato flour
1/2 cup bean flour
1/4 cup sugar

2 tbsp oil
1 tbsp baking powder
1 tsp salt

Directions:
Have some fun, mixing rice flour, potato flour, bean flour, baking powder, sugar and salt.

Combine orange juice, egg yolks and oil in a separate bowl. Set that to the side.

Beat the egg whites until they begin to stiffen. Add flour mix to egg mix and blend.

Fold in beaten egg whites. Bake in waffle maker.