Category: Uncategorized

Liz Miller, artist and yoga instructor, shares with us the hip stretches she does for fibromyalgia…

Suzanne Frazier and Dean Otsuki, co-founders of BEACH (Beach Environmental Awareness Campaign Hawaii) talk about the dangers of plastic and the impact of plastic waste on our marine animals and habitat.  Check out their website at: http://b-e-a-c-h.org for more information about plastic reduction.  Catch them at our Earth Day event on April 22, 2017 1-6 p.m. at Banán (1810 University Ave., Honolulu, Hawaii at the corner of Metcalf & University Ave.).

Here is a link with more information about plastic:

http://www.b-e-a-c-h.org/education_images/plastics_brochure.pdf

 

 

Matt Hong, one of the co-founders of Banán, tells us how it all got started.  For those of you who don’t know,  Banán is a healthier alternative to ice cream or frozen yogurt made from bananas!  It is a great option for those of us who are lactose-intolerant and much more nutritious!

The company has strong relationships with local farmers.

 

Please find Banán at:

FOOD TRUCK

3212 Monsarrat Ave.

9am-6pm | mon-sun

808-258-2718

 or

UNIVERSITY STORE

1810 University Ave.

10am-8pm | mon-thurs

10am-10pm | fri-sat

10am-6pm | sun

808-384-6865

 

I am going to do a series of videos about dealing with chronic pain.  This is the first one with Dr. Miki Purnell, M.D., who works in an integrative pain management clinic:

This is the first episode in my series of “Healthier Eats”!  In this episode, I feature ‘Ai Love Nalos in Waimanalo.  Owner Malia Smith talks about how the restaurant got started and what makes it so successful in this video:

Malia and her husband decided to open up the restaurant in Waimanalo to serve healthy food to an underserved population.  They wanted to encourage healthy eating to bring down the rising rates of diabetes, heart disease, and other chronic disease.  They try to offer delicious plant-based versions of local food in their restaurant.  In addition to offering nourishing food, they also have yoga and cooking classes on site.  Please go to ailovenalo.com for more information!  Please check the restaurant at:  41-1025 Kalanianaole Hwy,Waimanalo, HI,United States.

Mina speaks about raising children vegan in this episode.  A lot of people are afraid to raise their children on a vegan diet because they are afraid that vegan children will suffer nutritional deficiencies.  There is a cultural bias against meatless diets and an increased awareness of the potential health risks of vegetarian diets.  Until recently, vegetarians were assumed to be part of an underground culture and avoidance of meat practiced for reasons unrelated to health.  This is because the mainstream society in industrialized nations, paying for research, was composed of mostly non-vegetarians.

All types of diets, including vegetarian diets, are associated with potential health risks as well as benefits. People should be aware of the potential nutritional risks associated with restrictive and unbalanced vegetarian diets and minimize them. It is also important to take note of the many potential benefits associated with a well-balanced vegetarian diet!

A recent article in the Permanente Journal states:

“Research shows that plant-based diets are cost-effective, low-risk interventions that may lower body mass index, blood pressure, HbA1C, and cholesterol levels. They may also reduce the number of medications needed to treat chronic diseases and lower ischemic heart disease mortality rates. Physicians should consider recommending a plant-based diet to all their patients, especially those with high blood pressure, diabetes, cardiovascular disease, or obesity.”

There is an increased risk of cancer and cardiovascular disease experienced by populations following diets largely based on animal foods, as opposed to vegetarians.  This may be due to not only an excess of energy, total and saturated fat, but also a deficiency of substances in plant foods not yet labeled as nutrients.  Vegans are thinner.  They also have lower cholesterol and blood pressure, and a lower risk of cardiovascular disease.

Vegans can avoid nutritional deficiencies by making appropriate food choices.   To avoid B-12 deficiency, vegans should consume vitamin B-12–fortified foods or take a daily vitamin B-12 supplement.  To ensure adequate calcium intake, calcium-fortified foods should be regularly consumed in addition to consuming calcium vegan sources, such as green leafy vegetables, tofu, and tahini. Vitamin D is not a problem for people in tropical climates, but a daily supplement or Vitamin-D fortified foods might be necessary for those that live in cooler climates.    Vegetarians may be at risk for zinc deficiency because phytates, found in grains, seeds, and legumes, binds zinc and decreases zinc availability.  Vegans should consume foods that are rich in zinc, such as whole grains, legumes, and soy products, and other zinc-fortified foods.  To optimize omega–3 fatty acids, foods such as ground flaxseed, walnuts, canola oil, soy products, hemp seed–based beverages, and other fortified foods should be consumed.  Pregnant and lactating women, would benefit from using DHA-rich microalgae supplements.  Contrary to popular opinion, vegans generally have an adequate iron intake and do not have anemia more frequently than others.

 

References:

Craig, WJ.  “Health Effects of Vegan Diets.”  The American Journal of Clinical Nutrition.  11 March 2009.  1627S-1633S.

Sabate, J.  “The Contribution of Vegetarian Diets to Health and Disease:  A Paradigm Shift?”  The American Journal of Clinical Nutrition.  September 2003.  502S-507S.

Tuso, PJ et al.  “Nutritional Update for Physicians: Plant-based Diets.” Permanente Journal.  Spring 2013.  61-66.

 

 

Here’s the newest episode of wild foraging:

If you are interested in wild foraging, please check out Kiani’s meetup group “Returning to Nature”!