N�ature’s� M�arket�M�agazine�Back To The Farm�

Inside:�Your Pulse, Your Health -Lucy’s In the Kitchen�

Vegan & Gluten Free Dinning-Vitamins A-Z�The Landfill Buffet - Energy Saving Made Easy�

Water Conservation - Doctors & Drugs!�Raw Dairy & Grass Fed Beef - Childhood Obesity�

Must See Documentaries and more..�

Nov/Dec 2010�

www.naturesmarketmelbourne.com�

Your�Health�Is�Our�Business�

Page 2�

From the Editor�We hope that you enjoy our new magazine and new format. Here at Nature’s Market, we are al-�ways trying to provide a better health experience. We have included more information on keeping�you health in this issue than ever before and will continue in the new year. You can also see the�magazine online at our site www.naturesmarketmelbourne.com.�

Every week in our store, we are adding new products to grocery, deli and supplements. We are�looking forward to our second year in the new store and thank all of you for your support this past�year.�With this new year, we will be trying even harder to bring you more fresh, local products, the best�information and the kind of service that you’ll never find in a big box store.�

Also, we are now staying open later on Sundays (to 6 pm) and will be adding a Gluten free buffet�one Saturday a month in the new year. And we are planning some great events for the coming year�so be sure to join our email list and/or be a friend on our facebook to stay updated on all the new�stuff at your market.�We always remember that without you, we would not be here.�We wish you a happy and safe holiday season�

840 North Apollo Boulevard�(Corner of Sarno Road and Apollo Bou-�levard)�Melbourne, FL 32935�Phone: 321.242.7900�Club Hours�Monday thru Friday 5:00am - 10:00pm�Weekends 7:00am - 7:00pm�

Home of the� $10.00 a month� Membership�

END�FOOD�WASTE�.COM�

Every 3 days�In the USA we�Throw away�Enough food�To fill the�Rose Bowl�To the top!�Stop the�Landfill Buffet!�Go to:�

The procedure of taking the pulse is one of the most common procedures in the diagnostic field and�yet it tells the tester very little information about how healthy a person is. Not only is it done in�

modern American care facilities, it has been done for centuries by practitioners of traditional Chinese�medicine as well. From that simple test the diagnostic profession has now expanded the search for�malfunction to all sorts of devices and tests far too numerous to mention. Many of these tests are�

more detrimental for the body than what the test was searching for.�

In 1895 D.D. Palmer came upon the greatest discovery since taking the pulse. He detected a�Subluxation which is Nerve Interference in spinal cord. D.D. realized the Innate force that created�us, is constantly recreating and if there is any interference to that Innate force we are not functioning�at our greatest potential. That is what we Chiropractors work with in order to increase the�opportunity of healing, increase vitality and increase the ability to handle stress. The art, philosophy�and science of adjusting the nerve system via the vertebral column with two hands has stood the test�of time and has not changed since D.D. Palmer delivered the first adjustment to Harvey Lillard in�1895.�

In practice I have been fortunate to work with so many people that have transformed from a�state of so called sickness to a state of well being that sometimes I just have to step back and say�WOW! A young woman came to see me last year because she was curious and had heard some�good things about our office from a friend. She has suffered with severe allergies and asthma most�of her life. I told her the truth about Chiropractic and that I don’t treat symptoms but help your body�work at its greatest potential. After about 9 months of adjusting her subluxations she began to cough�up mucous nearly continuously for about 6 weeks. Her lungs were expressing all of the garbage she�had been suppressing all of those years. Her lungs were clearing for the first time in her life, the�opposite of what her medications were doing. She began to having fewer and fewer episodes of�asthma and allergy attacks and she told me that she could sing again in her choir. Now I am not a�singer and I am not sure what it means to be able to bring ones voice from the belly to the top of her�head but it sounds pretty fantastic if she hasn’t been able to do it for many years. She is getting her�life back because her body is able to heal itself properly, as she was intended to do since birth.�

Many people have asked me “why do so many people bring their children to get adjusted in�your office?” My first response is usually could you imagine how healthy you would be if you were�adjusted since birth? A young mother brought in her new born who was not latching on to her breast�to feed and when he did, spit up continuously and he was colicky. I noticed immediately a serve�torticollis, which means his subluxation was so severe that he was locked in a turned position. I�checked his Atlas, the first bone of the neck that is at the brain stem. Of course this baby was not�functioning well, his life i.e. Innate as being cut off at the top of his spine at his brainstem. I�adjusted his atlas and immediately color came back to his skin and the only way I can describe it is�that he began to unwind, like a flower bud opening. He was turning his head left and right, his eyes�were opening, and he started stretching and moving all over the adjusting table. It was a wow�moment. The mother began to cry and I could feel some tears welling up myself. We both knew�what had just happened.� Cont. On page 4�

As Important As Your Pulse By Haig John, D.C.�Page 3�

Con tuned From page 3.�

The brain controls everything through the central�nerve system. The next greatest discovery since the�pulse has been the detection of subluxations in the�Neural System. It is critical to look at the cause�before the symptom. That seems to be obvious but�who is saying let’s look for nerve interference first�before you are radiated, toxified and partially�disemboweled to look at the symptom.�

If you have restricted communication from�brain to body no matter what you eat, drink, or think�the quantity and quality of impulse will be�diminished. You can buy all the expensive berries�from the mountains of Kilimanjaro or the Brazilian�rain forests, but if your brain is not talking to the�stomach properly it will never absorb properly. If the�mental impulses are not making quality cells from�your stem cells that reside within you, then all of the�things we put in from the outside do not matter. Dr.�Palmer is quoted as saying “the Chiropractic�adjustment unites man the physical with man the�spiritual.” Getting back to that understanding will�save lives.�

Eat your GREENS, Drink lots of pure WATER, and�keep your SPINE and Nerves HEALTHY is the best�recipe for health.�

Haig John, D.C.�

www.YourFamilyChiropractor.ORG�

321-722-5846�

For millions of Americans, prescription drugs�are a way of life - about 2 billion are dis-�pensed each year. We rely on them for every-�thing from allergies to diabetes to depression.�But in a study published 1998 in The Journal�of the American Medical Association, re-�searchers found that adverse reactions to pre-�scription drugs may rank somewhere between�the fourth and sixth leading cause of death in�the United States.�Dr. Bruce Pomeranz, a professor at the Uni-�versity of Toronto, and his team analyzed 39�studies conducted in American hospitals over�four decades (the study was funded by a scien-�tific-research group). Of 33 million patients�admitted to hospitals in 1994, more than�100,000 died from toxic reactions to medica-�tions that were administered properly, either�before or after they were hospitalized. And�more than 2 million suffered serious side ef-�fects.�In addition to medications, 783,936 people in�the United States die every year from conven-�tional medicine mistakes. (2003 medical re-�port Death by Medicine, by Drs. Gary Null,�Carolyn Dean, Martin Feldman, Debora Ra-�sio and Dorothy Smith).�Making it number one cause of death followed�by:�•Heart disease: 616,067�•Cancer: 562,875�•Stroke (cerebrovascular diseases): 135,952�•Chronic lower respiratory diseases: 127,924�•Accidents (unintentional injuries): 123,706�•Alzheimer's disease: 74,632�•Diabetes: 71,382�•Influenza and Pneumonia: 52,717�•Nephritis, nephrotic syndrome,�and nephrosis: 46,448�•Septicemia: 34,828�(Numbers from 2006)�

Something to Think About!�Doctors & Drugs!�

Page 4�

Raw milk, cheese, butter and eggs are back in the market�place. With more benefits and less processing, these product�have made a come back.�In Florida, the producers of these products can not label�them for human consumption, so they say for pets only - but�just ask anyone that has very been on a farm and they will�tell you that they ate and drank raw milk products every-�day and lived to tell about it.�

Locally, Nature’s Market Health foods is now carrying raw�milk products and eggs from “Heart of Christmas Farms”�and they have been well received by customers. Also, local�farmers markets in Eau Gallie & Cocoa Beach sell some of�these products.�

They have goat and cow’s milk and yogurt. Fresh unpro-�cessed eggs and will add Florida grass feed beef for their�one year anniversary in the new store on Apollo Blvd.�With so much interest in buying local, it seems right on time�to find our way Back To The Farm!�

Back To The Farm�Page 5�

Moooo Better!!!�

Coupon�

Nutrition Health Analysis� Or a Chiropractic Evaluation� Only $40.00 (up to 120.00 value*)� With this coupon�

Offer Expires November 30, 2010�

Page 6�

Lucy’s in the Kitchen�At Nature’s Market�

Any Season in Florida is grilling season unlike up north, so for this month I’ve come up with a deli-�cious dinner of grilled veggies in a bread bowl.�

Shopping List:�1 Eggplant�2 or 3 zucchini (med size)�tomatoes�bag of spinach�mozzarella cheese - grated�Parmesan cheese�Italian seasoning�Pesto�Round loaf of bread�

First cut your eggplant into ¼ - ½ inch slices. Generously salt both sides, put slices in a colander and�set aside for about 20 – 30 minutes. The salt will pull the bitterness from the eggplant making it taste�much better. Next slice the zucchini the long way again in about ¼ - ½ inch slices. Slice the tomatoes�the same way. If you have one of those handy mandolin slicers, this is a perfect job to use it. (be care-�ful of your fingers – keep them away from the blade).�

Now take your bread and cut around the top on a slant. Pull the top off and with your hands pull the�bread “guts” out, leaving a bread bowl. You should also pull the extra bread off the top, since we will�be putting this back on the bread after we fill it.�

Rinse the salt from the eggplant and pat dry with a paper towel. Season the eggplant and zucchini�with Italian seasoning, salt and pepper and put on the grill. Grill for approx. 3 – 4 minutes on both�sides or until soft, but not mushy. Now you can refrigerate your grilled veggies for a few days until�you are ready to make your veggie bowl or you can assemble the bowl and keep it in the fridge for a�light supper later in the week.�

To assemble take the hollowed out bread bowl, and coat the inside with pesto. You can purchase�pesto at most grocery stores. “Lucy’s in the Kitchen” brand pesto is available at the farmers market�in Eau Gallie on Saturday and at Nature’s Market on Apollo Blvd.�Cover the bottom of the bowl with a layer of eggplant, then a layer of zucchini, next take your fresh�spinach and make a layer about ¼ inch thick. Then a layer of tomatoes, I like to top the tomatoes with�a little Italian seasoning and salt, then some parmesan cheese and a good layer of the grated mozza-�rella. If you have more room in the bowl you can put another layer of what ever veggies you have left.�You could also put a layer of cooked, crumbled regular or turkey sausage. Top the whole thing with�more cheese, put the bread top on (don’t forget to coat that with pesto too) brush the top with olive oil�sprinkle with Italian seasoning and put in a preheated 350* oven for about 30 minutes or until it is�hot throughout.�

You are not going to belive how yummy this is, even your kids will love it. You can serve it as a side�dish or as the main course with a salad for a light dinner. It really is easy to make – so give it a try. If�you have any questions or comments you can email me at Lucy@lucysinthekitchen.com.� Lucy's in the Kitchen�Lucy (Leigh) Hendry�Deli Manager�Nature’s Market Health Foods�

Page 7�

B1 promotes growth; stimulates brain action; indespensable for the health�of the entire nervouse system; prevents fatigue and increases stamina; pre-�vents edema and fluid retention, also aids in digestion and metabolism�Dose - 100mg/ day�Food Source:Wheat germ, liver, pork, whole & enriched grains, dried beans�Deficiency of B1 can result in fatigue, irritability, memory lapses, insomnia,�loss of appetite, and stomach upset.�

B-2 Processes amino acids and fats. Also activates vitamin B-6 and folic ac-�id. Dose - 25mg/ day�Food Sources: Dairy products, green leafy vegetables (like spinach), whole�& enriched grains.�Deficiency can cause symptoms of depression. People at risk include�women who take oral contraceptives and those in the second trimester of�pregnancy�

B-3 Improves circulation and reduces the cholesterol level in the blood;�maintains the nervous system; helps maintain a healthy skin, tongue & di-�gestive system.�Dose -50mg/ day�Food Sources: Meat, poultry, fish, nuts, whole & enriched grains, dried�beans Deficiency of this vitamin can cause depression. Left untreated, it�can lead to psychosis and dementia. Symptoms of a deficiency include agi-�tation, anxiety, and mental lethargy.�

B5 protects against most physycal and mental stresses, increases vitality,�can help against premature aging.�Dose - 100mg/ day�Food Sources: Lean meats, whole grains, legumes�Deficiency cause chronic fatigue, greying/ loss of hair, mental depression,�irritability, dizziness, muscular weakness, stomach distress and constipa-�tion.�

B-6 The principle vitamin for processing amino acids. Also helps convert�nutrients into energy.�Dose - 200mg/ day�Food Sources: Fish, poultry, lean meats, whole grains.�Deficiency symptoms are; nervousness, eczma, insomnia,irritability, mi-�graine�

B-12 Maintains healthy nervous system and assists with blood cell forma-�tion. Dose - 1000 mcg/ day�Food Sources: Liver, lean meat, fish and poultry, eggs, dairy products�Deficiency symptoms are: Pernicious anemia and nervous system disor-�ders.�

Bioton Aids in the utilization of protein, folic acid, Pantothenic acid, and�Vitamin B-12, promotes healthy hair.�Dose - 150 mcg/ day�Deficiency may cause eczma, dandruff, hair loss, skin disorders, loss of ap-�petite, extreme fatigue, confusion, mental depression,, drowsiness, and hal-�lucinations�

Vitamins A-Z�B-Vitamins�

Vitamin B-17� (nitriloside,�amygdaline) is a designation pro-�posed to include a large group of�water-soluble, essentially non-�toxic, sugary, compounds found�in over 800 plants, many of which�are edible.�Apricot Kernels are the richest�source of B17 (Laetrile)�

Apricot kernels are known to be�a powerful anti-cancer agent.,�

Vitamin B17 is found in most all�fruit seeds such as the apple,�peach, cherry, orange, nectarine�and apricot. It is found in some�beans and many grasses such as�wheat grass.�

The Apricot seed is one of the�main courses of food in cultures�such as the Navajo Indians, the�Hunzas the Abkhasians and�many more. Within these tribes�there has never been a reported�case of cancer and currently�there are doctors and scientists�from the U.S. living within these�tribes right now studying this�phenomena.�

While B-17 can not be bought in�stores, Apricot pits can at most�health food stores.�Just some food for thought!...�

FOOD FOR THOUGHT!�Page 8�

If it’s Natural...It’s on Naturalbrevard.com�

1) Turn off the TV, VCR, stereo or radio when not in use.�2) Turn off the dehumidifier on dry days when it's not needed.�3) Turn off the humidifier on humid days when it's not needed.�4) Install low-flush toilets to save water. Many communities have water conservation programs that�may pay for the new toilets.�5) Turning off the water when brushing teeth or shaving.�6) Don't use the toilet as a wastebasket or ashtray - it wastes water every time you flush it.�7) It takes a lot of energy to make new containers, paper products and packaging. Be diligent in recy-�cling all your newspapers, cans, bottles, plastics, cardboard and other materials.�8) Do your consumer research on the Internet and buy as many things as you can on-line. You'll save�time and the small shipping fees are much less than what you'd spend driving around in a vehicle.�9) Cancel your printed newspapers and magazines and subscribe to the on-line versions. It takes a lot�of energy to make the paper, print and deliver these publications to your door.�10) Activate the "sleep" feature of your home office equipment (PC, fax, printer, scanner, monitor)�so they automatically power down when not in use.�11) Turn off your home office equipment when not in use.�12) When buying a home, look at neighborhoods close to work or public transportation to reduce�private vehicle use.�13) 88 billion plastic bags are used in the U.S each year. This represents 12 million barrels of oil.�It is estimated that it takes up to 1,000 years for a plastic bag to decompose.�14) When shopping, refuse a bag if you don't need it. Cashiers are often on autopilot, bagging even�single items.�15) Reuse your grocery bags or better yet, go www.reusablebags.com and buy a sturdy canvas bag�for every family member. They will last for years.�16) Do you really need to use individual plastic bags for produce at the grocery store?�

Here's a couple of small energy saving tips -�* avoid double-cupping when getting your favorite coffee drink. Also, take your coffee without a lid�unless you really need one.�* Bring your own cup to your favorite coffee shop. You'll save energy, most coffee shops give a dis-�count, plus coffee always tastes better in real cup.�* Household batteries contain hazardous materials and throwing them in the trash is now prohibited�in California. Properly dispose of your batteries at the retail centers where you buy them.�Better yet, purchase a good selection of high-quality rechargeable batteries and a charging unit.�You'll save money in the long run and keep hazardous materials out of our environment.�

Do a little - Save a lot�Energy Saving Ideas!!!�

Page 9�

Serving Fresh Natural Food 7 days a week�Wraps, Soup, Salads, Hot Bar, Salad Bar, Catering platters�Juices, Smoothies, Coffee bar and more� Vegan Buffet�

3rd. Saturday of every month�.�

Nature’s Market Health Foods 701s. Apollo Blvd. 254-8688�

Every 3 days in America we waste enough food to fill�the Rose Bowl stadium to the top - that’s over 60 mil-�lion cubic feet of food.�On average, households waste 14 per cent of their�food purchases. Fifteen per cent of that includes prod-�ucts still within their expiration date but never�opened.�The estimate is an average family of four currently�tosses out $590 per year, just in meat, fruits, vegeta-�bles and grain products.�

According to a study by the U.S. Department of Agri-�culture, we waste 96 billion pounds of food in Amer-�ica each year. Yet, each day 35 million people in the�United States have to struggle to get enough food.�Nearly half of these people are children. A large num-�ber are elderly. But no matter who they are or where�they live or why they are impoverished, there is no�excuse for anyone to go hungry in America when so�much food goes to waste.�

Not understanding what the dates on your food mean�is a big part of this problem.�Most food in your home has a "use by" or "Sell by"�or "best By' date on it. these are not expiration date.�Yet millions of pounds of good food are thrown away�each day because of these date stamps.�THESE "SELL BY" DATES ARE MADE UP BY�THE MANUFACTURERS NOT THE FDA.�

Other issues are buying vegetables too far in advance,�not cooking/useing food in time and not sticking to�planned meals (unplanned dinning out, ordering out�etc.)�SO WHAT CAN WE DO?�1) Taste food, do not just throw it away�2) Read the dates, only "Exp by" is a danger, elsewise�try it!�3 )Stick to the meal plans and plan to eat out.�4) Shop for produce 2 times a week to reduce spoil-�age.�5) Cook it or Freeze it.�6) Buy for a week, not a month�7) Contact your rep's in Washington DC. and De-�mand an� nationwide education program.�8) TELL OTHERS!�

The Landfill Buffet�

In homes across the U.S., the bathroom ac-�counts for 74 percent of water used.�About 5 percent of all domestic water con-�sumption runs from the lavatory faucet into�the sink, and eventually into the sewer.�About 40 percent of all domestic water con-�sumed is used to flush toilets.�

Now that we’ve established just how much wa-�ter is being used each day in America to flush�toilets, you’ll know why the good people at�WaterSaverTech.com have brilliantly con-�structed the ultimate way to go green in your�home - the AQUS water saving system.�AQUS uses water from your bathroom sink to�flush your toilet. Just take a minute and think�about how much your bathroom sink is used�(hand washing, shaving, brushing teeth, etc…).�All that water you’re putting down the drain�can be filtered and strategically moved to a res-�ervoir that’s used to flush your toilet - saving�the average two person household around 10-�20 gallons per day, or 5000 gallons a year. Four�person household - even better!�

The AQUS is easy to install, it’s hidden from�view, tightly tucked inside the vanity below�your sink, and works in conjunction with stan-�dard bathroom pipes. Filters are in place to�prevent hair and other particles from entering�the tank, and purification tablets are also used�to control bacteria.�So it’s a neat and clean operation that will re-�ally make an impact on your water bill, and�more importantly - the world.�The Aqus™ can reduce metered water usage in�a two-person household by about 10 to 20 gal-�lons a day — or approximately�5,000 gallons a year.�And that’s a great Idea!�Go to WaterSaverTech.com for information�P: 502.550.1506�P: 502.741-1859�

New Idea in Water Conservation...�Page 10�

Page 11�

Veggie Sausage Gumbo�Makes 4 servings�

Ingredients�1 cup frozen okra�16 ounces veggie sausage links, cut into 1-inch pieces�(Tofurky Italian Sausage, Lightlife Smart Links�Country Breakfast Style or another brand of vegan�sausage)�2 tablespoons all-purpose flour�2 tablespoons vegetable oil�1 large onion, chopped�1 large green pepper, chopped�2 cloves fresh garlic, chopped�1/2 teaspoon dried thyme�1/4 teaspoon ground red pepper�1 16-ounce can diced tomatoes�1 cup celery, chopped�5 cups vegetable stock�salt to taste (if desired)�Tabasco sauce to taste (if desired)�2 cups cooked rice�

Directions�Fry the okra until lightly browned and set aside.�Lightly fry the sausage pieces and set aside.�

Combine flour and oil in a large pot, stirring con-�stantly. Sauté over medium-high heat for 1 minute.�Add okra, onion, pepper, garlic, thyme, and ground�red pepper. Cook for 1 minute on medium heat, stir-�ring frequently.�

Stir in veggie sausage, tomatoes, celery, vegetable�

Ingredients�3/4 cup gluten-free all purpose baking flour�1/4 cup garbanzo bean flour�1/4 cup cornstarch�1/4 cup tapioca starch�1 1/2 teaspoons baking powder�1 teaspoon xanthan gum�1 teaspoon Italian seasoning�1 teaspoon dried oregano�1/2 teaspoon salt�1/4 cup grated Parmesan cheese�1 teaspoon white sugar�1 cup lukewarm water�1 (.25 ounce) package active dry yeast� 1 egg�1 1/2 teaspoons olive oil�1/2 teaspoon apple cider vinegar�1 teaspoon white sugar�1/2 teaspoon minced garlic�Directions�1.Preheat an oven to 425 degrees F (220 degrees C).�Grease a 15-inch pizza pan with cooking spray. Stir�the all-purpose baking flour, garbanzo bean flour,�cornstarch, tapioca starch, baking powder, xanthan�gum, Italian seasoning, oregano, salt, and Parmesan�cheese together in a bowl; set aside.�2.Dissolve 1 teaspoon of white sugar in the luke-�warm water in a small bowl. Sprinkle the yeast over�top, and set aside until foamy, 3 to 5 minutes. Beat�the egg in a separate bowl with the olive oil, vinegar,�1 teaspoon sugar, and the garlic until smooth. Once�the yeast is foamy, whisk it into the egg mixture, then�stir in the flour until no dry lumps remain. Press the�dough into the prepared pan, leaving the outer edge�slightly thicker than the center.�3.To par bake: Cook in the preheated oven 10 to 12�minutes until the dough has risen and has slightly�firmed.�4.Once topped with your favorite toppings, continue�baking at 425 degrees F (220 degrees C) until the�crust is golden brown, 20 to 30 minutes. Remove the�pizza from the pan, and cook directly on the oven�rack for 5 minutes to crisp crust, if desired.�

Gluten-Free Cheese and�Herb Pizza Crust�

Vegan Buffet� Every 3rd Saturday At�Nature’s Market Healthfoods� 5-8pm $12.95 per person�701 S. Apollo Blvd. Melbourne� 321-254-8688�Naturesmarketmelbourne.com�

Page 12�

Obesity means an excess amount of body fat. No general agreement exists on the definition of obe-�sity in children as it does adults. Most professionals use published guidelines based on the body�mass index(BMI), or a modified BMI for age, to measure obesity in children. Others define obesity�in children as body weight at least 20% higher than a healthy weight for a child of that height, or a�body fat percentage above 25% in boys or above 32% in girls.�

Although rare in the past, obesity is now among the most widespread medical problems affecting�children and adolescents living in the United States and other developed countries. About 15% of�adolescents (aged 12-19 years) and children (aged 6-11 years) are obese in the United States accord-�ing to the American Obesity Association. The numbers are expected to continue increasing. Child-�hood obesity represents one of our greatest health challenges.�Obesity has a profound effect on a child's life. Obesity increases the child's risk of numerous health�problems, and it also can create emotional and social problems. Obese children are also more likely�to be obese as adults, increasing their risk of serious health problems such as heart disease and�stroke.�It is important to note that only one third of children in the United States have daily physical educa-�tion at school yet most parents do not know this fact. Schools have reduced budgets and personnel�and as a result non- curriculum classes such as art, gym, band, shop and others have been cut.� 7 hours of sitting in class and then hours at home sitting playing games have play a major roll in�childhood obesity.�Our Food�Our junk food at home and in our schools are playing a big roll too. Almost every school (k-12) now�has vending and soda machines. Add to that the huge carbohydrate load most school lunches pro-�vide and you’ve got a recipe for trouble.�While opinions vary, in general removing sugar and starch from the diet in the form of snack food�are a good start to help children get in better health. Things that we eat every day should be real�food, treats are just what the word means “something special” and not for everyday comsumion.�Sodas, juices, coffees, Iced teas, energy drinks and flavored milks should be reduced in favor of wa-�ter. Training children to have 3 meals and 2 healthy snacks most days and treats 2 times a week will�go a long way to help the problem.�

Get them out and moving!�In early childhood, children should take part in vigorous physical activity every day. Their televi-�sion viewing should be limited to no more than seven hours per week (which includes video games�and the Internet).�Older children can be taught to develop good exercise habits. Their time spent watching television�and playing with computer or video games should be limited to no more than seven hours each�week. Avoid snacking or eating meals while watching TV, movies, and videos.� For more facts on Childhood obesity go to http://www.cdc.gov/healthyyouth/obesity/�

Childhood Obesity�Page 13�

AM 1300�The Talk To Me Station�

Killer at Large: Why Obesity is America's Greatest Threat (2008)�Obesity causes 110,000 American deaths each year and plays a role in�one-third of all cancer deaths. Yet, despite ballooning concerns, little�is being done on the public policy level, as this probing documentary�explains�Food, Inc. (2009)� Director Robert Kenner's Oscar-nominated documentary explores the�food industry's detrimental effects on our health and environment.�Gasland (2009)�It is happening all across America-rural landowners wake up one day�to find a lucrative offer from an energy company wanting to lease�their property. Reason? The company hopes to tap into a reservoir�dubbed the "Saudi Arabia of natural gas." Halliburton developed a�way to get the gas out of the ground-a hydraulic drilling process�called "fracking"-and suddenly America finds itself on the precipice�of becoming an energy superpower.�

Must See Documentaries�Page 14�

5 weekly Farmers Markets in Brevard� Year Round�

Wed & Sat. In Eau Gallie� Thursday in Rocklaedge� Friday in Satellite Beach� Sunday in Cocoa Beach�

Page 15�

The holiday season is a special time of year. It is also a time of year when many people gain unwanted weight. Howev-�er, you don't have to gain the standard holiday pounds. With a little foresight and planning you can avoid putting on�extra weight during the holidays. Here are 9 ways to help you stay in shape during the holiday season.�

Try To Stay Physically Active During The Holidays�Whether it's before, during or after the holidays, research shows that the main reason for weight gain is inactivity. So,�even if you're on vacation during the holiday season, try to stay as active as possible, take advantage of walking tours�or the hotel fitness room. If you are already an active person, then try to keep up with the same activity level during�the holiday.�

Exercise When You Can, As Often As You Can�The holiday season can be the time of year that becomes very busy for some people. What that might mean, therefore,�is that exercise gets put off until after the holidays are over. It's much better to exercise some of the time than to not�exercise at all�

Fill Up On Healthier Low Calorie Foods�When you go out for holiday meals, don't fill your plate up with high calorie foods first. Instead, start with low-fat,�healthier choices such as salads and vegetable dishes. Then move on to other options such as fish, skinless chicken,�grilled meats and whole-grains. Foods such as these are more filling and, in the end, if you decide to have a slice of�cake or something like this, you're less likely to over-indulge.�

Eat Smaller Half Portions�Everyone likes to partake in all of the wonderful foods that are a part of the holiday season. If you do eat foods that�are less than desirable for your diet, eat them in small portions. Don't try full size portions of everything, pick a bit�here and there.�

Parties Are Not Just About The Food�When you go out for holiday parties and gatherings, don't concentrate so much on the food. Instead, concentrate on�the people that you're spending time with, many of whom you may only see once a year. Forget food, have fun, laugh�and have a memorable time.�

Avoid Alcohol�The average alcoholic drink contains about 200 calories per glass. Have enough of these and you will end up with the�same amount of calories in a meal and you may still be hungry. Instead, save the calories on the alcoholic drink and�have yourself a nice meal.�

Ask For And Give Health Related Gifts�If you're asked, or if you're given a choice, ask for health related gifts. For example, a workout video, an exercise out-�fit, a magazine subscription for fitness, exercise equipment or even membership in a fitness club are all viable op-�tions.�

Eat On A Regular Schedule�Sometimes during the holidays, things can get pretty hectic. At the very least, try to prepare healthy snacks in ad-�vance that you can eat throughout the day.�

Do Not Deprive Yourself But Indulge Occasionally�If having a small slice of cake or some other holiday goodie that you enjoy will keep you from feeling deprived and�then binging, then go ahead and have a small serving. But remember to control your portion. Also, doing a little extra�exercise the next day is also a great way to counteract the calories you may have gained from the extra holiday food�you might have eaten the day before.�

Staying fit in the Fat season�

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Holiday Taste Fair�Dec.11th. 11a - 5p�

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