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Inside this issue:

Part 4 of 9
The Bodies Approach to Natural
Health, The 8 body systems

Health tip recipe

Quote of the Day

(part IV)


The circulatory system is an incredible network of over 96,000 kilometers of blood vessels. With the heart at its center, it is responsible for transporting life-giving oxygen to cells while carrying away harmful by-products. The circulatory system consists of:

The heart
Blood vessels
Lymphatic vessels

Maintaining this system requires pure water, regular exercise, stress management and good nutritional support. Imbalances in the circulatory system can affect all other systems, particularly the nervous, respiratory and gastro-intestinal systems.

A point to consider, not drinking enough water today may not show immediate signs of distress to the body but this error in judgment with our health, over a period of time will cause damage to the circulatory system, which in turn will effect other systems. Water is the body’s natural way of flushing toxins and providing oxygen to the blood. Drinking 8 glasses per day, or ½ your body weight in fluid ounces is a generally considered a healthy choice.

Vita Enhanced Water added to your clean drinking water offers the following added benefits:

Increases hydration
Enhances nutrient delivery
Serves as an alkalizing agent
Assists with toxin elimination
A free radical scavenger
Serves as a soothing agent for burns, cuts, scrapes, bruises, etc. for people and pets

Have you ever considered whether your diet provides you with enough nutrition? Most of us know little about nutrition. Rarely do we consider whether we’re getting enough vitamins, minerals and other nutrients from our diet. Supplementing is ‘nutrition insurance.’ For the many who are taking responsibility for their own health, taking supplements is just as important as eating the right foods.

Vitacorp International would be pleased to assist you in taking immediate action to help you and your family enjoy the good health you deserve. Please take a few minutes to learn and explore how Vitacorp International can bring you peace of mind in a world of nutritional uncertainty. Visit my personal site at can bring you peace of mind in a world of nutritional uncertainty.

For further detailed, scientific information on a new product that is making a huge impact visit

Look for part 5 of The Body Systems Approach to Natural Health in the next issue.



Roast Turkey with Vegetable Chestnut Stuffing
(A garlic, vegetable, and herb stuffing assures moistness and gives this turkey a rich, savory flavor).

1 13 – 14 lb free range turkey
1 Tbsp. raw butter or coconut oil
5 Medium garlic cloves, minced
2 Large onions, chopped
8 Large stalks celery, chopped
2 Medium carrots, coarsely shredded
2 Medium kohlrabi, peeled and chopped
2 Medium green apples, finely chopped
3 Cups chopped Italian flat-leaf parsley, packed
2 Cups coarsely chopped chestnuts or sliced water chestnuts
1 Tbsp black currants
2 Tbsp poultry seasoning or
1 Tbsp thyme leaves, 2 tsp sage leaves, ¾ tsp crushed rosemary
1 tsp sea or celtic sea salt
½ tsp freshly ground black pepper.

1 Remove giblets and neck. Rinse turkey inside and out. Rub with 1tsp butter or coconut oil. Sprinkle with salt and pepper. Preheat oven to 350 degrees F.

2 In large kettle or pot, melt remaining butter or coconut oil. Add minced garlic and onions and sauté until vegetables are translucent. Add celery, carrots, kohlrabi, and apple and sauté until vegetables start to soften. Remove from heat.

3 Add chopped parsley and chestnuts or water chestnuts, currants, poultry seasoning, salt and pepper. Mix together well.

4 Stuff turkey, tie back legs. Place breast-side down in shallow roasting pan. Cover with aluminum foil. Roast for 1 hour. Reduce temperature to 200 Degree F. Roast for 2 hours.

5 Turn bird breast-side up and roast for an additional 2 hours and 45 minutes or until internal temperature of thighs reaches 160-170 degrees F. Remove bird from oven. Increase oven temperature to 400 degrees F, remove foil and return bird to oven for an additional 10 minutes until thigh temperature reaches 170 degrees F and breast skin is brown.

6 Remove turkey from oven and allow to rest on cutting board for 20 minutes before carving. Scoop out stuffing and put into serving bowl, covered, until it’s time to eat. Slice turkey and serve.

Serves 20

Nutritional Facts

289 Calories, 7g fat, 37g carbs, 19g protein based on mixed serving dark and white meat.



"There are two kinds of people, those who do the work and those who take the credit. Try to be in the first group; there is less competition there." Author Unknown


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Susan Dorey