Clinical Naturopathic Medicine by Leah Hechtman 2E

Quinoa - pronounced keen-wah - is a grain, but not just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free and usually organic. And it is simply delicious. An ancient plant native to the Andes mountains, quinoa is known to have been a staple food of the Incas. Quinoa contains more protein than any other grain. It is also a very good source of manganese, magnesium, potassium, phosphorous, copper, zinc, vitamins E and B6, riboflavin, niacin and thiamine. It has more calcium than cow's milk, is an excellent antioxidant, is rich in dietary fibre and has more iron than any grain. It also has the highest content of unsaturated fats and a lower ratio of carbohydrates than any other grain plus a low Glycemic Index level. The health benefits are truly enormous. In the kitchen, quinoa has a huge range of uses and lends itself beautifully to many dishes. When cooked, it has a very delicate texture and is lovely in soups and sweets, and makes wonderful salads, pasta, breads and delicious vegetarian and non-vegetarian meals. It is simple to prepare, easy to digest and most enjoyable to eat. It is very light on the stomach and you don't tend to feel at all heavy after eating a meal made with quinoa. There should be a packet of quinoa in every pantry. Here, you will find many different ways to use quinoa.

The European Directive on Traditional Herbal Medicinal Products provides new opportunities for herbs to be restored to their former role as popular medicines. “Traditional use” is defined under the terms of the new Directive. It is taken to mean at least 30 years of use anywhere in Europe, or 15 years in Europe if used for at least 30 years elsewhere. It is assumed that the new Directive will be formally enacted around 2009. The 30-year and 15-year periods therefore will start at 1979 and 1994 respectively. This book is the first BHMA guide to the new opportunities. In this volume are formal references to the uses of 263 European herbs that will help to meet the definition of their “traditional use”. These references are notably BHMA during the early 1970’s, and from the French government “Les Médicaments à Base de Plantes” guidelines and the German government’s Commission E monographs. Where herbs are recognised as combinations these are also listed. Other official monographs are referred to. This first volume therefore provides the most orthodox view of traditional herbal reputations. Manufacturers can use the indications provided as a guide to the labelled claims they may seek for their new medicines. Everyone else can see for themselves the wonderful resource that herbs have provided humans for centuries.

In this book, integrative medical doctor Dr. Sandra Cabot provides information on the new coronavirus which caused the COVID-19 pandemic. She provides vital facts on how to protect yourself and your family that you will not find in other books. This inside information is critical in this day and age where new viruses, as well as old viruses, will continue to threaten our health. Vaccines and drugs are only part of the solution and this book will teach you how to have a healthy immune system, give you clarity and improve your confidence to survive in good health.

Cholesterol is a topic that generates a great deal of interest and also a great deal of controversy. Most of us become concerned about our cholesterol level as we reach middle age, and rightly so since we are told high levels of cholesterol are a major risk factor for heart disease. Cardiovascular disease is the primary cause of death and disability in Australia.