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Inside this issue:
Part 1 of 9
The Bodies Approach to Natural
Health, The 8 body systems
Heath tip recipe
Quote of the day
THE BODY SYSTEMS APPROACH
TO NATURAL HEALTH (part 1)
To better understand the principles of health, we need to realize that the body is actually a community composed of billions of individual living entities called cells. Each cell must be provided with a constant supply of oxygen, nutrients, pure water and heat in order to survive. Waste must be removed, and if the cells are not supported in this matter, they will die.
It would be impractical and impossible in so large a community for each cell to supply its own needs. Hence, the cells of the body have specialized tasks. Different types of cells utilize their unique talents for the good of the whole. For example, some cells are specialized in supplying food to the community (the digestive system), while others are specialized in pumping fresh air into the community and removing stale air (the respiratory system).
These specialized cells not only perform specific tasks, they have specific needs. The structural system, for example, needs more silica and calcium, while the filtering system - the kidneys - requires more potassium. If the various specialized cells are not supplied with the correct elements, they cannot perform their specific functions. When this occurs, the whole community feels it. We call this “disease”, meaning literally, “the lack of ease”.
The human body cannot and does not exist in pieces. The time has come for us to take care of our bodies as a “whole” again, so that we can once more enjoy that wholeness known as “health”.
Look for part 2 of The Body Systems Approach to Natural Health in the next issue.
HEALTHY RECIPE OF THE DAY
Grilled Lemon-Basil Snapper with Roasted Peppers
For 4 servings
4 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 (6-ounce) red snapper fillets or other firm
white fish fillets
Fresh chives (optional)
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into ½-inch-wide strips.
3. Combine the basil and next 6 ingredients (basil through black pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.
4. Prepare grill.
5. Brush both sides of fillets with the reserved marinade. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining basil mixture.
6. Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives, if desired. Yield: 4 servings.
CALORIES 241 (24% from fat); FAT 6.5g (sat 1.1g, mono 3g, poly 1.4g); PROTEIN 38.3g; CARB 6.5g; FIBER 1.8g; CHOL 67mg; IRON 1.8mg; SODIUM 231mg; CALC 68mg
QUOTE OF THE DAY
“Look to your health; and if you have it, praise God, and value it next to a good conscience; for health is the second blessing that we mortals are capable of; a blessing that money cannot buy.”
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