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FROM THE APRIL 2010 ISSUE

Table of Contents
Ask the Experts
The Raw vs. the Cooked
The belief in the benefits of raw foods—sometimes called “living foods”—is nothing new. Sylvester Graham, for whom the cracker is named, promoted raw foods 150 years ago, just as some chefs, cookbooks, celebrities, and websites promote them today. Among other claims, raw food diets are said to eliminate headaches and allergies, improve memory and immunity, ease arthritis, and reverse diabetes. Proponents say that cooking destroys nutrients, enzymes, and the “life force” of the food itself. Here are the basics, the benefits, the drawbacks, and the bottom line.  Full Story

FROM THE WELLNESS GUIDE TO DIETARY SUPPLEMENTS

In focus this month: Flaxseed and Flaxseed Oil
Confused about all the hype and conflicting info about supplements?  Go to the Guide to Dietary Supplements
FROM OUR RECIPE FILE

Shaking the Salt Habit
This month’s Wellness Letter discusses the benefits of cutting down on sodium and tells you how to do it. Prepared soups are some of the worst culprits. Our featured recipe is Low-Sodium Lentil-Bean Soup.  Go to Recipe

FROM FOUNDATIONS OF WELLNESS
Here are the basics for staying healthy
30 major articles about exercise, nutrition, prevention, and self-care.  Go to Foundations