Eat Right–And No Deprivation

Heidi finalfinal - Eat Right--And No Deprivation

Statement by a graduate of our one-on-one health program “I was a self-proclaimed health-nut, so I thought signing up for Beatrice’s plan would be pretty easy.  I had no idea that I had no idea.  The only way to get a firm grip on your health is to examine everything, not just everything you are eating, but everything you are exposed to on a daily basis or over time, that includes things you have already deemed “healthy”.  Beatrice insisted that I didn’t have to give up everything.  Pick the things I love the most and find an alternative path to making them.  It is not the easy path, but in my opinion it is the only path.  I’m not signing up for the “pill-of-the-month” club.  The topic of conversation in any social group these days seems to be what’s wrong with everybody, what hurts, how many drugs are you taking, knee replacements, hip replacements…..NO, not for me.  I don’t want to participate in that, so I better find out why everyone is so sick.  My class with Beatrice ended more than a year ago, but the pursuit of what makes me feel good continues; it will for the rest of my life.”

Heidi knows what she needs to eat and is massively creative with her desserts–her Christmas cookies are to die for and her donuts are out of sight. The photos are from her kitchen and food is her medicine.

Enroll today and make the positive changes with creative help and the science to back it. www.beatricehair.org

#testimonial, #healthyforlife, #nodeprivation, #customizedhealth, #funtobehealthy, #preventdisease

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Photo taken in my 40s-Back in My Youth

IMGP3480 - Photo taken in my 40s-Back in My Youth

This photo was taken in my 40s, a long, long time ago. I believe health is less pills, less surgery, less chemo and more great lifestyle habits.

I walk the walk and teach the classes one-on-one. Enroll now. www.beatricehair.org

#fitness, #healthatanyage, #ageisjustanumber, #detox, #eatclean, #preventcancer, #reversertype2diabetes

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Are American Children Malnourished?

IMG 9227 - Are American Children Malnourished?

Today, at my business, I worked with a 5 year old whose regular snack  consisted of over 88 grams of sugar. That is about 21 teaspoons of sugar in just one snack. This child had an abscessed tooth last week and is now being evaluated for autism. Is he autistic or simply malnourished? I wonder if the lab work of this well-to-do American child and the lab work of a poor child from a third world country were compared, who would be more malnourished? Who would have a lower vitamin B-12 level? Vitamin C level? Vitamin D level? A lower liver function? A weaker immune system?

America, you are in a crisis and do not even know it. Stop eating sugar all day. Stop feeding your little ones so much sugar. They count on you to educate yourself about nutrition, vitamins, anti-oxidants, fiber, good fats, and proper proteins. Stop the madness! Stop feeding them “foods” made with non-food ingredients.

I am a nationally recognized and awarded educator. I had my eyes opened 7 years ago about our food crisis, and now I help people eat beautifully, with no deprivation. It is all about being very creative and scientific at the same time. I have a Master’s Degree in Curriculum Writing and have written our unique programs to address this disaster. I have been teaching for 32 years and have undergraduate degrees from Wake Forest University in both Education and Health & Sports Science.

The photo above is a vegetable soup. There are millions of creative ways to eat veggies; soup is one of them. Use a veggie broth if you are vegan. Use a bone broth as a great source of protein. There are thousands of combinations of veggies that work beautifully.

To enroll in our health habits classes call us or enroll on-line. www.beatricehair.org.

#malnutrition, #malnourished, #toomuchsugar, #diabetes, #sugarfoodforcancer, #reversetypetwodiabetes, #eatwel,l #eatfiber, #eatveggies, #eatsoup, #fitness, #preventcancer, #beatricehair

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Drink Water, Drink Water, Drink Water!

IMG 8826 - Drink Water, Drink Water, Drink Water!

When I work with my health students, drinking enough water is the top challenge with everyone! We measure the actual water content with each student, so we really know if they are hydrated. Drinking more water is a hard habit to integrate for most of my students, whether they are coming for weight loss, diabetes reversal or cancer support. Our bodies are made of 55%-70% percent water-and it is more than just about drinking water. It is about whether you are hydrated at a cellular level. I read a study that 100% of cancer patients at cancer wards walk in seriously dehydrated.

Pure distilled or filtered water is best, but Kombucha, organic tea and flavored water can make it more interesting. I love flavoring water with organic lemons, grapefruits, cucumbers and other hydrating foods.

Dr. Zack Buch explains real hydration at a cellular level this way, “The obvious thing around hydration is the inflammatory processes. Chronic inflammation is the accumulation of oxidative compounds within our cells and then, ultimately, within the bloodstream. That is largely the result of a lack of interaction of hydrogen that’s within the water system. Water is one of the main carriers of hydrogen. This affects every signaling system in your body, and perhaps most notable, beyond the [cleansing] part, is actual fuel production.

Your cells run on ATP, adenosine triphosphate. ATP is produced by the mitochondria, which look like bacteria, but they live inside your cells. They’re about 100 times smaller than bacteria. These mitochondria take the sugar and fat out of your food system and turn that into ATP. They do that through a series of enzymes. The respiratory chain is a series of enzymes in the wall of the mitochondria that is the one that will ultimately result in the production of ATP.

Interestingly, the F1F0 [ATP synthase] pump, a tiny molecular structure at the end of this enzyme pathway, is what will convert one adenosine diphosphate to one molecule of ATP. That last step requires four hydrogens, two oxygens and two electrons …

When you think about the structure of water, which is going to be a combination of two hydrogen [molecules] for every oxygen [molecule], you basically have two H2O molecules, and their concerted electrons are going to be necessary for that last step of fuel production.

The clinical manifestation of aging and inflammation is ultimately one of the loss of fuel production at the mitochondrial level. As you get dehydrated, as you fail to get oxygen and hydrogen in the form of water inside the cell, you lose the ability for those mitochondria to be cranking out all of that energy … used for cellular repair, replacement and the whole anti-aging effort.”

To learn more about our one-on-one classes, checkout our website at www.beatricehair.org

#hydration,#waterdrinking,#dehydrationincancerpatients,#hydrationtodetox, #detoxatcellularlevel,#detox, #drinkwater

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My Version of a Carb-up Day on Keto is Not Grains-Why?

IMG 8491 - My Version of a Carb-up Day on Keto is Not Grains-Why?

Everyone eats differently. I have helped students eat keto, paleo, vegan, vegetarian and much more. I have customized juicing for cancer and have helped people break carb addiction.  Finding the right way for each person leads to weight loss! When people ask me how I eat, I do share. The high plant fat diet works for me, so I do keto; however, I pulse eating carbs on carb-up days.

The photo above is my version of my carb-ups. Notice it is all the colors of the rainbow, in-season food, and always something new and exotic. Trying new foods gives us the same high as sugar. And, since I have given up sugar for 7 years now, I sure do enjoy my “new foods” high!! Photo was taken in South Africa, where we feasted continuously for 14 days and I still lost 6 pounds.

Stephanie Lynch, owner of the Inergy Market for clean, organic foods on Oak Island, shared this article recently published by Thrive. So choose your carbs wisely.

“Behind Gluten Intolerance (Hint: It’s NOT Gluten)

Why Eating Wheat Makes You Feel Sick… and What You Can Do About It 

If you’ve had to say “no” to enjoying pasta, sandwiches, pizza, and cookies because of a gluten sensitivity, what you’re about to hear might change your life…

The rapid rise in gluten sensitivity, gluten intolerance, and celiac disease has transformed the way millions of us eat, all hoping to avoid some very nasty symptoms like:

  • diarrhea
  • constipation
  • bloating
  • foul-smelling gas and feces
  • abdominal pain
  • indigestion
  • mineral deficiencies (including iron)
  • headaches
  • depression and anxiety
  • joint pain

And who wouldn’t want to avoid all that? So we give up wheat products and go gluten-free, and for some of us that helps reduce the symptoms…but for most of us, they never really go away.

That’s because the culprit behind those stressful symptoms isn’t really wheat or gluten after all.

 

When did wheat go bad?

People have been eating wheat without harmful consequences at least 10,000 years. And historically, less than 1% percent of the population suffered from celiac disease (an autoimmune condition that causes damage to the small intestine when gluten is ingested).

But recently, both celiac disease and gluten intolerance (a condition where gluten brings on symptoms without doing intestinal damage) have exploded in the U.S., with millions of people suffering every time they eat so much as a slice of toast.

So how did wheat – a staple food for generations – suddenly become toxic to so many people?

It’s not that wheat now has a higher gluten content…or that our digestive tracts have evolved to naturally reject gluten.

In fact, a surprising clinical study resulted in some very eye-opening results. For two weeks, the study subjects were split into groups and placed on one of three distinct diets: low-gluten, high-gluten, or no-gluten. The results: the high-gluten diet did NOT increase symptoms like bloating. Plus, gluten had no effect on any of the biomarkers that the researchers tested, including immune system responses and intestinal inflammation.

If gluten’s not the problem, what is?

The answer lies in the way wheat is grown, treated, and harvested: Using highly toxic weed killers that destroy the beneficial bacteria in your gut.

 

The real issue behind gluten intolerance

The extreme rise in gluten intolerance coincides perfectly with the increased use of glyphosate, one of the main ingredients in the world’s most widely used herbicide, Roundup. Check out this chart

Today, glyphosate (and Roundup) exposure is virtually unavoidable – we all ingest it, in tiny amounts, every day. And formulations like Roundup contain multiple ingredients – many of them undisclosed and untested as “inactive ingredients” – can be 1000 times more toxic together than they would be separately (which is how they’re usually tested).

In fact, one study showed that Roundup was even more toxic than glyphosate alone.

Some food crops come with especially high levels of weed killer… and that includes practically all of the conventionally grown wheat in America. That’s partly because most conventional farmers use glyphosate-based weedkillers as a “pre-harvest” aid, spraying it on mature wheat plants to dry them out and increase seed yields. (read here to find out how)

And while industry players continue to claim that this weedkiller is perfectly safe, glyphosate is known to kill off beneficial gut bacteria without harming resistant pathogenic (bad) bacteria. That leads to a condition called dysbiosis, where the bad bacteria in your gut outnumber the good bacteria, which can lead to a whole host of serious health issues even if you don’t have any noticeable symptoms.

 

Glyphosate toxicity looks like gluten sensitivity

When glyphosate-based weedkillers attack the beneficial bacteria in your microbiome (the total population of bacteria in your gut) and bring on dysbiosis, that triggers the very same major symptoms associated with celiac disease and gluten intolerance.

For one thing, glyphosate inhibits crucial enzymes (cytochrome P450 enzymes, also affected in celiac disease) that are essential for several critical body functions, including:

  • clearing out environmental toxins
  • forming essential fatty acids and bile acids
  • activating vitamin D and breaking down vitamin A

In addition, glyphosate bonds with essential and trace minerals – including iron, copper, and molybdenum – so your body can’t use them, another issue commonly suffered by celiac patients.

 

Glyphosate decimates your microbiome

Plus, by causing dysbiosis, these weed-killing chemicals can significantly increase your body’s LPS toxin levels, a common problem when bad bacteria populations in your gut grow and multiply out of control.

LPS toxins attack the lining of your digestive tract, causing leaky gut, which allows those toxins to escape into your bloodstream where they can do all sorts of damage – a condition called Toxic Streaming.

And since most American wheat gets doused in weedkiller (not to mention the soil and water being chock full of it), the problem may not be gluten after all… but the glyphosate and other chemicals absorbed by the wheat that are toxic to your microbiome.

Practically speaking, this means that your body might be able to easily tolerate 100% organically grown wheat (especially if it’s not grown in the glyphosate-happy U.S). Still, for the sake of your microbiome, it’s best to limit the amount of processed foods you eat, and supply your gut bacteria with plenty of nourishing, fiber-rich whole foods.”

To sign up for you customized health habits plan, call us or sign up at www.beatricehair.org

#glutenfree, #carb-upsketo, #keto, #paleo, #vegetarian, #vegan, #cleneating,#beatricehair

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My Version of a Carb-up Day on Keto is Not Grains-Why?

IMG 8491 - My Version of a Carb-up Day on Keto is Not Grains-Why?

Everyone eats differently. I have helped students eat keto, paleo, vegan, vegetarian and much more. I have customized juicing for cancer and have helped people break carb addiction.  Finding the right way for each person leads to weight loss! When people ask me how I eat, I do share. The high plant fat diet works for me, so I do keto; however, I pulse eating carbs on carb-up days.

The photo above is my version of my carb-ups. Notice it is all the colors of the rainbow, in-season food, and always something new and exotic. Trying new foods gives us the same high as sugar. And, since I have given up sugar for 7 years now, I sure do enjoy my “new foods” high!! Photo was taken in South Africa, where we feasted continuously for 14 days and I still lost 6 pounds.

Stephanie Lynch, owner of the Inergy Market for clean, organic foods on Oak Island, shared this article recently published by Thrive. So choose your carbs wisely.

“Behind Gluten Intolerance (Hint: It’s NOT Gluten)

Why Eating Wheat Makes You Feel Sick… and What You Can Do About It 

If you’ve had to say “no” to enjoying pasta, sandwiches, pizza, and cookies because of a gluten sensitivity, what you’re about to hear might change your life…

The rapid rise in gluten sensitivity, gluten intolerance, and celiac disease has transformed the way millions of us eat, all hoping to avoid some very nasty symptoms like:

  • diarrhea
  • constipation
  • bloating
  • foul-smelling gas and feces
  • abdominal pain
  • indigestion
  • mineral deficiencies (including iron)
  • headaches
  • depression and anxiety
  • joint pain

And who wouldn’t want to avoid all that? So we give up wheat products and go gluten-free, and for some of us that helps reduce the symptoms…but for most of us, they never really go away.

That’s because the culprit behind those stressful symptoms isn’t really wheat or gluten after all.

 

When did wheat go bad?

People have been eating wheat without harmful consequences at least 10,000 years. And historically, less than 1% percent of the population suffered from celiac disease (an autoimmune condition that causes damage to the small intestine when gluten is ingested).

But recently, both celiac disease and gluten intolerance (a condition where gluten brings on symptoms without doing intestinal damage) have exploded in the U.S., with millions of people suffering every time they eat so much as a slice of toast.

So how did wheat – a staple food for generations – suddenly become toxic to so many people?

It’s not that wheat now has a higher gluten content…or that our digestive tracts have evolved to naturally reject gluten.

In fact, a surprising clinical study resulted in some very eye-opening results. For two weeks, the study subjects were split into groups and placed on one of three distinct diets: low-gluten, high-gluten, or no-gluten. The results: the high-gluten diet did NOT increase symptoms like bloating. Plus, gluten had no effect on any of the biomarkers that the researchers tested, including immune system responses and intestinal inflammation.

If gluten’s not the problem, what is?

The answer lies in the way wheat is grown, treated, and harvested: Using highly toxic weed killers that destroy the beneficial bacteria in your gut.

 

The real issue behind gluten intolerance

The extreme rise in gluten intolerance coincides perfectly with the increased use of glyphosate, one of the main ingredients in the world’s most widely used herbicide, Roundup. Check out this chart

Today, glyphosate (and Roundup) exposure is virtually unavoidable – we all ingest it, in tiny amounts, every day. And formulations like Roundup contain multiple ingredients – many of them undisclosed and untested as “inactive ingredients” – can be 1000 times more toxic together than they would be separately (which is how they’re usually tested).

In fact, one study showed that Roundup was even more toxic than glyphosate alone.

Some food crops come with especially high levels of weed killer… and that includes practically all of the conventionally grown wheat in America. That’s partly because most conventional farmers use glyphosate-based weedkillers as a “pre-harvest” aid, spraying it on mature wheat plants to dry them out and increase seed yields. (read here to find out how)

And while industry players continue to claim that this weedkiller is perfectly safe, glyphosate is known to kill off beneficial gut bacteria without harming resistant pathogenic (bad) bacteria. That leads to a condition called dysbiosis, where the bad bacteria in your gut outnumber the good bacteria, which can lead to a whole host of serious health issues even if you don’t have any noticeable symptoms.

 

Glyphosate toxicity looks like gluten sensitivity

When glyphosate-based weedkillers attack the beneficial bacteria in your microbiome (the total population of bacteria in your gut) and bring on dysbiosis, that triggers the very same major symptoms associated with celiac disease and gluten intolerance.

For one thing, glyphosate inhibits crucial enzymes (cytochrome P450 enzymes, also affected in celiac disease) that are essential for several critical body functions, including:

  • clearing out environmental toxins
  • forming essential fatty acids and bile acids
  • activating vitamin D and breaking down vitamin A

In addition, glyphosate bonds with essential and trace minerals – including iron, copper, and molybdenum – so your body can’t use them, another issue commonly suffered by celiac patients.

 

Glyphosate decimates your microbiome

Plus, by causing dysbiosis, these weed-killing chemicals can significantly increase your body’s LPS toxin levels, a common problem when bad bacteria populations in your gut grow and multiply out of control.

LPS toxins attack the lining of your digestive tract, causing leaky gut, which allows those toxins to escape into your bloodstream where they can do all sorts of damage – a condition called Toxic Streaming.

And since most American wheat gets doused in weedkiller (not to mention the soil and water being chock full of it), the problem may not be gluten after all… but the glyphosate and other chemicals absorbed by the wheat that are toxic to your microbiome.

Practically speaking, this means that your body might be able to easily tolerate 100% organically grown wheat (especially if it’s not grown in the glyphosate-happy U.S). Still, for the sake of your microbiome, it’s best to limit the amount of processed foods you eat, and supply your gut bacteria with plenty of nourishing, fiber-rich whole foods.”

To sign up for you customized health habits plan, call us or sign up at www.beatricehair.org

#glutenfree, #carb-upsketo, #keto, #paleo, #vegetarian, #vegan, #cleneating,#beatricehair

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Eat a Mountain of Veggies-Daily!

IMG 9833 - Eat a Mountain of Veggies-Daily!

Eating veggies and enough of them — can be a challenge. During our amazing trip to South Africa and Zimbabwe, we ate a mountain of veggies every day.  And I lost six pounds and my husband lost seven. The veggies were raw, cooked, in salads, with meat, without meat and all the colors of the rainbow. Since I loved how I felt there, I have decided on a new habit — a daily stir-fry. So far, so good. We bought peppers, zucchini, carrots, onions, garlic, cabbage, and ginger.  We sliced them all at one time. They get stored in my glass containers (plastic leaches endocrine disruptors) and pulled out, cooked in my healthy oil and VOILA — stir-fry to die for. It is quick and easy.  I love the ginger as a spice because it has great anti-inflammatory properties.

This photo was taken at Victoria Falls, Zimbabwe and the food is really clean. There are no chemicals, no GMO’s, and no MSG. They did not even know what I was asking when I mentioned MSG. MSG is a toxic chemical made in a lab to enhance food flavors and is used extensively in our foods. It is in almost all Asian restaurants. Stay away from this chemical and use natural herbs and spices that nature provides. The meat is grass-fed, hormone-free, antibiotic free and pure.

How can you eat all the colors of the rainbow each day? Have you found a way to create new habits? What are some  fun ways to eat your veggies?  Do you like smoothies? Do you like soup? Do you like stir-fried veggies? Do you love salads? What do you need to do to consume more veggies in your life?

We offer classes to help modify your health habits. Everyone who enrolls loves the new tools for life! For better lifestyle habits– enroll at www.beatricehair.org

#cancerfighterfoods, #eatyourveggies, #fitness, #anti-inflammatoryfoods, #wellbeing, #feelgood

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Juicing-Is it for You? Learn More.

IMG 9995 1 - Juicing-Is it for You? Learn More.

 

The photo was taken of a beet/carrot juice offered to us in Zimbabwe, Africa.

Is juicing good for you?  I always say that everyone is different.  Each of us needs to discover what foods are best—a customized program that is a fit for individual needs. I personally juice. The downside of juicing for me is that juicing takes more time than a smoothie to prepare and it has less fiber. The upside is that, thank goodness, Mark and Ashley Honeycutt have opened up Juice Life in Salisbury and are considering  a second store nearby. This place is amazing, with many different options for both smoothies and juicing. It is their own pioneering business.

Ashley shares with us about her carrot-beet juice “Although we have more than one, our BEET THIS is the shop favorite beetroot and carrot juice. The combination of the beets and carrots help to cure inflammation and detoxify the liver and bloodstream. It’s loaded with phyto-nutrients that are important for a healthy heart, digestive system and gut, and improves blood circulation. We add spinach, turmeric, apple and lemon to make a great all-purpose juice!”

 

Ashley goes on to share “We offer many other fresh cold-pressed juice combinations. We press an abundance of fruits and vegetables across the color spectrum each day to support an overall healthy body! Keep in mind that grocery store “pasteurized” juice has almost no nutrients compared to fresh pressed juice. Most people don’t know the difference and are fooled by advertising. We never pasteurize! Don’t let the big companies like Tropicana, Naked Juice or Snapple trick you with their advertising. Their juices are far from fresh, natural or healing. Some of these juices have shelf lives of more than 6 months and more sugar than soda! Typically juices on the shelves at grocery stores have gone through a pasteurization process that heats the juice to a boiling level to ensure no bad pathogens have made it into the final product, extending the shelf life for a few months. Aim for a bottle that is full of healing nutrients, not a bottle full of sugar water.”

 

 

Ashley has a huge, cold pressed machine in her store. “Our juices are not made with a (counter-top) centrifugal or masticating press that creates heat and oxidation that damages the vital nutrients & enzymes that we are extracting from the fruits & vegetables. Our press uses upwards of 2,000 pounds of hydraulic pressure. This means that our DAILY FRESH PRESSED juices have 40-50% more nutrients, taste better and last longer than counter-top juiced juices.”  www.juicelifeusa.com

 

In summary, do not buy juice in stores, make your own, or get your juices from Juice Life or a similar store that uses the cold press technique.

 

One of my cancer students, whose cancer markers dropped dramatically during my class, asked me to customize her juicing program for her specific cancer. That is what we do-customized, individualized health plans. Many long term studies have been done on how juicing helps beat cancer. www.beatricehair.org

Juice Life is located between the YMCA and the Planet Fitness off of Jake Alexander Blvd.

 

#juicing, #cancerfighter, #detoxifywithjuicing, #phyto-nutrients, #naturalvitamins, #rawjuicing

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My Secret — 33 Hours of Travel With No Back Pain

IMG 7033 - My Secret -- 33 Hours of Travel With No Back Pain

What is my secret to 33 hours of straight travelling-airplanes, trains, etc. with no back pain? The answer is not exciting or dramatic or pills. It is just simply doing the right exercises to keep my back strong and the muscles around my back, hips and legs as flexible as possible. Many years ago I was running the stadium steps, doing hard Cross-fit, playing soccer, doing very advanced yoga postures and never hurt my back. However, the simple, mundane action of reaching into the trunk of my car to pick up something- that twisted my back. This caused an injury to my disk that was a slight tear and bulge to the disk. The doctors said it should have been asymptomatic, but it was excruciating. It affected my walking and even getting up from a chair. I saw doctor after doctor and specialist after specialist. And then I figured it out myself.

What was the solution? It is that I commit daily to over 35 minutes of simple strength exercises and stretching. If I do not do them, I hurt. If I do them, I have no pain. I do not take any pain killers of any kind-not even Advil. As long as my core muscles are strong, everything works beautifully. Is it always exciting to do this daily routine? Nope. Do I do it no matter what? Yep. I do it on trips in the airport, during hikes, before games, after hard sprints and routinely. Do you have low back pain? Do you have a plan to prevent it, and prevent it for good?

This photo was taken in South Africa right after a long flight. It was time to re-strengthen my back, abs and hips. I do this anywhere and anytime. This trip also involved hours of bumpy off road driving during animal safaris, and I had no back issues the entire two weeks of travelling.

Do you need a customized, individualized plan to help you claim your healthy, pain-free, disease free life? Learn more about our classes at www.beatricehair.org. Enroll.

#painfreeliving, #strongback, #yoga #strengthtraining, #traveltheworld, #oakislandnc, #salisburync #fitness

 

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Veggies and Alzheimer’s Disease

IMG 7365 - Veggies and Alzheimer's Disease

Whether you’re a vegan, vegetarian, Paleo, Keto or you have discovered your own personalized,customized way to eat, vegetables have got to be a part of it. And, think about your last meal. Was it all the colors of the rainbow? Was it fresh and unprocessed?

“How many of you have heard that Alzheimer’s has been called Type 3 Diabetes? In a recent study—researchers showed how levels of blood sugar directly relate to risk for dementia. The investigation followed over 2,000 elderly individuals for an average of 6.8 years and found that even small elevations of blood sugar translated into a significant increased risk for dementia, even among persons without diabetes.

This study infers that even those with slightly elevated blood sugar levels are at risk for dementia. Regulating blood sugars through diet is a large part preventing this terrible disease.”

Why are veggies helpful? Because they contain lots of fiber — and fiber helps slow down the absorption of sugar. And, veggies contain nutrients and real food for the brain.

To learn more about our customized and individualized one-on-one health classes, check our website at www.beatricehair.org!

#ReversingAlzheimer’s, #MentalHealth, #StopDementia, #PreventCancer,#ReverseType2diabetes, #ReverseTypeIIIDiabetes

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