Autumn is one of the most glorious times of the year. The trees bursting with color, the crunch of falling leaves underfoot, the still-warm days and cooler nights. If, however, you’re saddled with seasonal allergies and all the respiratory misery that goes along with them, the arrival of fall may be anything but a cause for celebration.
One of the key concepts in my work is “toxic load,” in other words, the sum total of all the harmful things that your body is exposed to. When we do everything in our power to reduce that toxic load, for instance, reducing our exposure to chemicals in the home, we reduce chronic illnesses and lead healthier, happier and longer lives.
Fish – that beautiful, edible gift from the sea. It’s an excellent health booster and the cornerstone of many a tasty meal. But, as the saying goes, you are what you eat, so eating the healthiest and most responsibly sourced fish possible is essential to extract maximum benefits. But eating fish is a tricky business — there are the issues of over-fishing, ecological impact and mercury levels to factor onto your plate as well.
For our grandparents’ generation, meat on the dinner plate was often more of treat than the multiple-times-a-day staple it’s become for many Americans. But cheap and plentiful meat has come at a health cost, thanks to large-scale feeding lots and industrialized meat production.
Anyone who knows me, knows that although I don't cook much, I love to eat, and I encourage everyone to do both, even if you’re not the greatest home cook (like me). Fortunately for me, my wife Janice is a whiz in the kitchen and I learn from her every time we are in the kitchen together. But, when it comes to spices, we’re almost equally matched, tossing in generous pinches of these wonderful ingredients not only to enhance flavor but also to support health.