In the last twenty years, osteoporosis has morphed from a relatively rare (albeit serious) condition affecting elderly women into an epidemic threatening close to half of all post-menopausal women and almost one-third of men in the United States. What’s changed? Frankly, not much except the hype. Unfortunately, I believe this is yet another case of the medical establishment and drug companies creating disease diagnoses by manipulating diagnostic criteria. The more medications prescribed for osteoporosis and osteopenia, the more profits for the corporations. And not a lot of doctors are offering healthy, natural solutions prior to doling out prescriptions, either.
My oldest coffee mug is decorated with a big picture of a dandelion and emblazoned with: “If you can’t beat ‘em, eat ‘em.”
Many people consider the humble dandelion to be a pesky weed, and attempt to eradicate it from their lawns and gardens with toxic herbicides. But no matter how many poisonous chemicals are dumped onto dandelions, the bright yellow flowering plants not only survive, they thrive.
The scientific name for dandelion is Taraxacum officinale, which translates as “the official remedy for disorders,” acknowledging the esteemed position that dandelion has held as a medicinal herb. For centuries, dandelion (both the leaf and root) has been used in traditional healing in cultures around the world.
Energy enhancing beverages are everywhere these days, but most are designed merely to provide an intense, temporary jolt of energy. Unfortunately, this false energy leaves you depleted when the “high” wears off.
Most commercial energy drinks depend upon large amounts of caffeine (two to three times the amount found in a cup of coffee), an excessive amount of sugar (from six to sixteen teaspoons in one serving), and long list of other questionable ingredients.
Energy drinks are actually a great idea that can benefit almost everyone needing an infusion of energy, including athletes and people suffering from chronic illness or undergoing chemotherapy. But instead of drinking a highly sweetened, caffeinated, chemical concoction, try Schi-Zam™, my natural energy drink.
This is one of my favorite tempeh recipes. I created it several years ago, and enjoy it at least a couple of times a month. Toasted sesame oil adds a rich, nutty flavor; coconut oil is equally good and adds an Indonesian flavor to the dish. I like to serve this over steamed brown basmati rice. Serves 4.
1 12-ounce package tempeh
2 freshly squeezed lemons
2 tbsp. toasted sesame seed oil (or melted coconut oil)
2 tbsp. untoasted sesame seed oil
3 medium zucchini, sliced
2 cups shitake mushrooms, sliced
1 red pepper, cut into bite-sized pieces
1 large sliced onion
2 tbsp. tamari
Dash of ground pepper (black and/or crushed red pepper for some extra spice)