SFHF_Silvermagazine_April_2024_Allergy_LeaderboardThe Westin Nova Scotian Wellness

December 29, 2019

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The rise of white bread

It might be better for you than whole grain! What’s soft and fluffy on the inside, golden and crunchy on the outside, effortless to chew, made better with butter and divine with jam? The answer: white bread. It’s heaven on Earth. So why did we stop eating it? Sales of white bread have dropped by 75% since the 1970’s. Many believe that ancient grains and a lack of artificial processing equal greater health. But a team from the Weizmann Institute of Science in Israel has another view. “Generalizations about which type of bread is better don’t actually apply,” they believe. That’s because healthfulness is determined by chemical composition, rather than fad diets or a government food guide. Plants are natural chemists. They can’t run away. Wheat stalks, strawberries and peanuts can’t throw punches if you come picking. They need an alternative line of defense. That defense is called lectin. Lectins

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The journey to enlightenment

Swami Sarvapriyananda is a monk this talk is “the most direct path to Swami Sarvapriyananda is part of a lineage that dates back 2,000 years and more to the foundations of the Hindu religion. Its modern roots trace to Ramakrishna, a 19th century mystic, whose successor Swami Vivekananda founded the Ramakrishna Order. The former recluse is now in the media spotlight, with videos all over YouTube. His theme: explaining the wisdom of ancient India to modern audiences. The swami is still mild mannered and self-deprecating, seemingly unaffected by the spotlight. The subject of enlightenment.” Who could miss that? He is speaking at Samadhi Yoga House near where I live, in Nova Scotia, as part of the two-month speaking tour he does every year. The head of the Vedanta Center in New York City, he teaches there but most of his time is spent studying and meditating. He is an obsessive

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