the healthy planet – july 2015
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DESCRIPTIONThe Healthy Planet July 2015. St. Louis Green & Healthy Living Magazine.
TheHealthyPlanetTheHealthyPlanetSt. Louis Green & Healthy Living Magazine Please Read Then Recycle
Summer Beer Guide & Food Pairings pages 14- 17 New Treatment For Severe Depression page 23
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HealthyPlanetGuide To RESALESHOPSpages 8-11
2 The Healthy Planet magazine TheHealthyPlanet.com July, 2015
often forget just how old I am. Looks like nomatter what I do, I will turn 64 on July 28. Iam not trying to dismiss my age, and I am notin some sort of senior denial. It just seems like
yesterday that I spending my summers playing base-ball at Memorial Field in Webster Groves and swim-ming for hours on end at the community pool. Nowmy wife Niki is taking our grandson Jackson up to thevery same pool. I drive by the ball fields every day toand from work. I watch the kids playing and I remem-ber well the smell of the catchers mask I wore andcrack of the bat when I got a hit. I remember the dirtand dust and the sweat and the glory of being 12. Nowboth my daughters are twice that age. For me its justmoving on, day by day. Chalking up the months andyears. Its the simple things in life like our gardens, theblooming echinacea and seeing the first praying man-tis, lightening bug and hearing the first cicada of thesummer. I hear its going to be a bad year for cicada.But I have seen many such cycles in 64 years. And Idont really feel so old most of the time. Apart fromthe health issues that plague many seniors, I feel pret-ty darn good. Oh, I dont really lift anything heavyanymore, and I am pretty crickety following a round ofgolf. But overall I am doing pretty good. Old is thenew young, someone said recently. I think it was anelderly psychologist on one of the talk shows. But seri-ously folks, you are truly only as old as you want to be.
My wife says I act like a kid sometimes, and that givesme great hope. Even though I am not sure she meansit as a compliment. My hearing is a bit suspect as Ihear cicada all year long. There is some name for thatinfliction. Ringing in the ears. Its the white noise thathelps me get to sleep. And bathroom breaks. Well wewont get into that. But I have embraced my senior sta-tus. Especially when I get the senior rate at golf cours-es. There has to be some reward for a stiff swing andsqueaky follow through. Hey, I can still run withJackson in the front yard. I do try to get home fromwork early some days to watch Jeopardy. And it keepsmy mind sharp as a ... What is a tack Alex? My wifeNiki and I love to work in the yard. Growing gardensand families is what life is all about. I love old blackand white movies. Just watched Casablanca again forthe 50th time. But I do like the new blockbustermovies, too, with all those special effects -- before youthink I am just some old poop living in the past. The50s were an easier time I must say. Growing up inWebster Groves was perhaps a bit too sheltered. Ittook some time away to really appreciate the oldhometown. I have always enjoyed writing. I rememberthe Monster Club chronicles I created in grade schooland the main character, Henrietta Harry. Sort of aancestor to the Addams Family Cousin It. Now Iwrite columns like this one about turning 64. Only acouple years away from retirement. As If I wouldenjoy not working. What would I do every day? Ourcats and dogs would love to have me home I guess.When they see me, it usually means food. But I wouldmiss the day-to-day mission of publishing. Everyoneneeds a purpose no matter how old they are. When Iwas 12 my purpose in the summer was to play baseballand go swimming. At 64 my purpose is rememberinglife at 12. The greatest gift a person can have at 64, is64 years of good memories. And a good afternoon napafter a round of golf with the boys and a peanut butter& jelly sandwich. Will you still need me, will youstill feed me, when I'm sixty-four?
Heres Looking At you kid, J.B. Lester; Publisher
PLANET PEOPLEPublisher/Editor: J.B. Lester
Lifestyles Editor: Denise ChristenArts Editor: Michelle Mike Ochonicky
Green & Growing Editor: Linda Wiggen KraftAssociate Editor: Niki Lester
Social Media Editor: Natalie PettyCOLumNisTs:
Environment: Heather Navarro, Jean PonziFresh Fare: Kari Hartel, RD, LD, Crystal StevensRelationships: Christine Kniffen, MSW, LCSW;
Kate Schroeder, M.Ed. LPC, NCCPets/Nature: Teresa Garden, DVM; Ava Frick, DVM,Dr. Doug Pernikoff, DVM, Pat Tuholske, Naturalist
mArkETiNgDenise Christen, Paula Grattan, Linda Wiggen Kraft,
J.B. Lester, Michelle Mike Ochonicky, BOOkkEEPiNg & AdmiNisTrATivE
Mary Bauer - 314-962-7748BookkeeperTHP@aol.com
Printing: Breese Publishing
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send all correspondence to:The Healthy Planet magazine,
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Phone: 314-962-7748 Fax: 314-962-0728
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Read Us Online at TheHealthyPlanet.com
by Rick Hotton
July, 2015 The Healthy Planet magazine TheHealthyPlanet.com 3
by Thomas DuckworthDoctor of Kototama Life Medicine
pparently, every book on food, nutrition
and diet published in the past 50 years has
turned a profit for the
author or publisher. From Adelle
Davis to Nathan Pritikin, from
George Osawa and Macrobioticsto Barry Sears and the Zone Diet;we have paleo, Blood type,
Vegan, gluten-free and fat
enriched; we have opinions and
philosophies all over the place.
Eat large quantities of protein to
lose weight ; Over-consump-
tion of meat will kill you ; Eat
as little fat as you can; Eat as
much fat as you can ; Do not
eat fruit ; Eat only fruit ;Eat
soy ; Dont eat soy Drink
smoothies all day ; Detox. It
is crazy! Experts everywhere
saying nonsensical things.
It is understandable why food and nutrition
books sell so well. Modern medical training is a
fix it when it breaks mindset, nutrition is part of a
keep it from breaking paradigm. I have heard the
definition of health as a situation where not enough
medical tests have been conducted, but that is a
There are healing systems that have always con-
sidered nutrition basic to the health of mind, body
and spirit. There are civilizations where cookbooks
and medical text are on the same shelf.
Our oriental ancestors were observers; they paid
attention. They saw connections; they understood
the logic of nature. They paid attention to the sea-
sons of the year, the weather and the eco-system.
They noted their attractions to particular foods in
certain seasons; they recorded
foods that are cooling and foods
that heat up the interior body;
they looked for medicine in the
garden. They learned that sea-
sonal foods are often quite thera-
peutic within that season. They
learned that meats, oils and dense
cooked foods are great for the
warmth, stillness and recupera-
tion needed in winter. Raw
foods, salads, light meals and
fruit help address excess heat and
humidity in summer; those same
foods are poison in the winter.
For over 3,000 years, practition-ers of Far Eastern Medicine,
have listened, observed and
recorded how to maintain health.
Much of this occurred in the kitchen.
I advise my patients to listen to their bodies, lis-
ten to their nature. My wife says that folks are not
going to do that; no one wants to change. She plans
to publish a weight-loss program centered on an
M&M diet. She thinks we will make millions; this
is our goal to retirement plan. But seriously...
You can find a copy of Thomas Duckworths
new E-Book, Natural Medicine From The Kitchen,A Treasure Trove of Traditional GastronomicRemedies at Amazon.com or Kindle.Amazon.com.
New e-Book From LocaL author
Natural medicine From the kitchenA Treasure Trove of Traditional Gastronomic Remedies
Natural Medicine From The Kitchen
By Thomas E. DuckworthDoctor of Kototama Life Medicine
E-book from Kindle/Amazon @ $3.49
All proceeds from the sale of this E-Book go directly to the
Institute of American Acupuncture & Life Medicine, Inc., a 501 (c)(3)
organization founded in 2002 to serve the health needs of the
disadvantaged and disenfranchised in the St. Louis region.
Nakazono Masahilo M. Osensei, gave me the Abli Recipe and saved my finger from amputation. Over the next decade,
he gave me many recipes concerning nutrition and food as medicine.These recipes have served my family well and provided my patients with
practical home remedies for over 35 years.Now they are available for everyone! From adzuki beans
to watermelon s