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It's
that time of year again
Barbecue Season!!!

Ever wondered what those grill marks are on your food?
ANSWER:
Polycyclic Aromatic Hydrocarbons or PAH's
for short.
These compounds are formed when the fat drips off the meat and burns on your
food. Scrapping off the charred areas will help reduce this known
carcinogen. Yup, you heard it. Your favorite grill marks are a likely
carcinogen (cancer causing) according the the American Cancer Society.

The American Cancer Society encourages people to scrap of the char and cook
with leaner cuts of meats. Unfortunately, there are other carcinogens that
are formed from barbecuing that you can't see. The second group is known
as; Heterocyclic Amines or HA's for short.
They form beneath the surface of the meat during prolonged cooking at high
temperatures. It seems to be the interaction between amino acids (protein
building blocks) and creatine that cause the problem. Yup, creatine. It's
not just a supplements, it's also found in certain types of meat.
Marinating your favorite chicken or turkey breast while leaving the skin on
until after its cooked will help the meat retain moisture and reduce HA
formation. Wrapping your favorite fish in tin foil will serve the same
purpose. Add a little garlic, fresh lemon and your favorite spice to the
mix.

But you say I'm VEGETARIAN. Well research has shown that all types of foods
cooked on the barbecue can produce PAH's. Even those sweet little
vegetable kabobs can harbor carcinogenic compounds. HA's don't form on
Vegetables so all you really have to avoid is the overly charred areas on
the kabobs.

I hope I didn't scare you away from the barbecue this season. Barbecuing
can be a great form of cooking. I simply wanted to arm you with information
in order for you to be able make healthier choices.
Health Canada has also put out some good information on food safety during
the summer months;
Click Here
In good health,
Dr. Rene Asselin
P.S.
All of the back issues of this Newsletter are
available online
Click here.

"Daily
Affirmation"
"It is not
what happens to me, but how I handle it that determines my emotional
well-being." unknown
NEW website section!
We've added a new section to our website
entitle "Patient
Education". This section will be loaded with educational resources.
Need to brush up on your clinical anatomy? Check out this new section
today.
Clink Here;
Patient Education
Some of the information will be password
protected for clients of the clinic only. Your doctor or therapist will
provide you with the appropriate passwords.
Let us know what you think of the new
section;
Email;
info@synergywellnesscentre.com
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Okra

Okra (also known as gumbo), is a
tall-growing, warm-season, annual vegetable from the same family as mallow,
hollyhock, rose of Sharon, and hibiscus. It grows in tropical and warm
temperate climates. It's commonly used throughout Africa, India, the Middle
East, West Indies, and South America.
The pods of this fruit contain a sticky substance whose thickening
properties are useful in preparing soup and stews. The fruit is at its best
when its picked early in the season before it has a chance to toughen and
become fibrous.
Buying
Choose okra that is
healthy in color, tender without being too soft, and free of marks and
bruises. Select ones that are no more than 4 inches long. If too ripe,
okra will have a very sticky texture.
Preparing
Okra can be used in
stir fries, stews, steamed, fried, or baked. It can be eaten raw or
cooked. Okra can be cooked similar to asparagus or eggplant and it may
replace these vegetables in most dishes.
Okra goes well with
tomatoes, peppers, eggplant, and olives. Okra is often seasoned with curry,
coriander, oregano, lemon, and vinegar.
As a thickening agent
in soups or stews it should be added about 10 minutes before the end of
cooking.
Nutritional Information
Okra is a powerhouse of valuable
nutrients. It is an excellent source of potassium, a good source of
magnesium and folic acid, and it also supplies vitamin C, thiamine, vitamin
B6, zinc, vitamin A, calcium, phosphorus, and niacin.
Okra is also an excellent source of dietary fiber. Nearly half of which is
soluble fiber in the form of gums and pectins. Soluble fiber helps to lower
serum cholesterol, reducing the risk of heart disease. The other half is
insoluble fiber which helps to keep the intestinal tract healthy decreasing
the risk of some forms of cancer, especially colorectal cancer.
Nutrition Facts
(1/2 cup sliced, cooked okra)
Calories............... 25
Dietary Fiber........ 2 grams
Protein.............. 1.52 grams
Carbohydrates.... 5.76 grams
Vitamin A........... 460 IU
Vitamin C........... 13.04 mg
Folic acid............ 36.5 mcg
Calcium............... 50.4 mg
Iron................... 0.4 mg
Potassium........... 256.6 mg
Magnesium.......... 46 mg
____________________________
Portion
Control

Figure 1:
- Fill 1/2 of your plate with colorful vegetables;
carrots, tomatos,
broccoli,
purple cabbage, red peppers,
kale, etc.
Note: In the morning for breakfast you can always substitute your
veggies with fruit; apples,
oranges, bananas,
mangoes,
pineapple, strawberries,
blueberries,
melons, etc. Just make sure you include some protein, and a
little fat; yogurt, whey powder, nuts, seeds, flax powder, wheat germ,
rice polishings, etc.
- Fill 1/4 of the plate with protein (lean meat, poultry,
fish, beans, tofu, etc.).
- Fill 1/4 of the plate with whole grains; brown rice,
quinoa, barley, whole grain pasta, etc.
Note: I also include certain starchy vegetables into the whole
grain section; sweet potatoes, potatoes, winter squash, etc. I base this
on the available carbohydrate content.
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Printer
Friendly Version

Green Curry
with Tempeh & Okra
served over rice or noodles
Ingredients
-
1TBS olive oil
-
6oz Tempeh (cut into
strips)
-
6 spring onions
(scallions) cut into 1" pieces
-
1 lb okra lady fingers
-
1/2 red pepper sliced
-
2/3c either low fat
coconut milk or skim milk
-
Grated rind of 1 lime
-
1/4c fresh basil leaves
chopped
Green Curry Past
-
2tsp coriander seeds
-
1tsp cumin seeds
-
1tsp black peppercorns
-
4 large green chillies,
seeded
-
2 shallots, quartered
-
2 garlic cloves
-
2 TBS chopped coriander
(cilantro)
-
Grated rind of 1 lime
-
1 TBS roughly chopped
galangal
-
1 tsp ground turmeric
-
2 TBS olive oil
Garnish
-
Black olives
-
coriander leaves
SERVES 4
Instructions
Green Curry
- Grind together coriander, peppercorn, and cumin
seeds in a food processor or mortar with a pestle.
- Blend the remaining ingredients together and add
the ground spice mixture. Can be stored in the refrigerator for 2-3
weeks.
Tempeh
- Heat oil in a wok or large frying pan. Add the
tempeh and stir over medium-high heat for about 3-5 minutes, or until
lightly browned. Add the spring onions, and red pepper, and okra and cook
for 1 minute. Remove the tempeh and spring onions and reserve.
- Put half of the milk into the wok and bring to a
light boil. Add 6 TBS of the curry paste and lime rind, cook for about 1
minute. Add the reserved tempeh and onions.
- Add the remaining milk and simmer for 7-8
minutes. Stir in basil leaves and liquid seasonings. Simmer for 2-3
minutes before serving.
- Garnish with sliced black olives and cilantro
leaves.
Serving Ideas
Serve the curry over brown rice
or noodles (soba, rice, etc.). Include a serving of fresh vegetables of
your choice; steamed broccoli, cauliflower, kale, etc.
Note: Firm tofu or chicken breast are both suitable alternatives for
this dish.
Remember to follow
proper portion
control and use
color
as your guide when selecting side vegetables.
Nutritional INFO
Green Curry
(per serving)
Calories.........................237
Protein.........................16g
Carbohydrates...............5g
Fat................................17g
Note:
the fat and caloric content of this dish can
be reduced if non-fat milk or coconut milk are used in replace of their
higher fat versions. The nutritional info is based on regular high fat
coconut milk.
ENJOY!
Online Nutritional Calculator
Note:
If you would like to find out the specific nutritional
breakdown of this or any meal, please visit;
www.nutritiondata.com and use their pantry calculator.
___________________________________________________
Cancer Prevention
1. Avoid
cigarette smoke
2. Eat
a healthy diet;
*Consume
5 servings of fruit and vegetables per day (use color as your guide).
*Include
cruciferous vegetables in your daily selection (broccoli, cauliflower,
cabbage, brussel sprouts, etc.).
*Consume
more fiber (both soluble and insoluble); peas, beans, lentils, oat bran,
ground flax, fruit, veggies, etc.
*Includes
foods rich in calcium and vitamin D; low fat yogurt, dark green leafy
vegetables, etc.
*Avoid
smoked products; meats & fish.
*Avoid
charred foods and pan fried meats.
*Limit
nitrate containing foods; sandwich meat, etc.
*Reduce
your saturated fat content from animal products; beef, pork, high fat dairy,
etc.
*Increase
your fatty fish content; salmon, sardines, mackerel, tuna, etc.
3. Be physically active every day
(60-90 minutes per day)
4. Maintain a healthy weight
5. Limit alcohol use
(2-3
drinks per week)
6. Reduce your UV exposure
(sunlight & tanning beds)
7. Avoid exposure to known carcinogens (asbestos dust, ultraviolet
light, and x-rays radiation).
Consider Supplementation
1. High potency multi-vitamin & mineral formula
2. Fish oil / essential FA
supplement
3. Antioxidant cocktail (A, C, E, & Selenium)
4. Additional Calcium &
Vitamin D
More information is available on the
Canadian Cancer Society's Website;
click here

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--Posture--

Tired of people telling you to sit-up
Straight?
Heel the HUNCH BACK

Figure
1- Foam roll self-myofascial release and
Figure 2-Supine Ball
Stretch
thoracic extension mobilization
Instructions:
Start with the foam roll placed lengthwise across the middle of your back (figure
1). Slowly roll up and down the foam roll using your legs as
leverage. Note: as you're massaging out the muscle of your back you're
also creating an extension force that is pushing up into your thoracic
spine. This force helps to stretch out the tight anterior chest, back, and
stomach muscles. In essence, helping to reduce the forward slumped
posture.
Figure 2 is an alternative to the foam roll
mobilization exercise. It is a little less aggressive but will not offer
the same benefits as the foam roll. The supine ball stretch is often used
for a few weeks to slowly loosen up the thoracic spine when there is a
considerable amount of muscular tension and / or joint stiffness.
Afterwards, it's a good idea to progress to the foam roll exercise.
In order to maintain a more neutral upright posture you will also need to
strengthen the postural stabilizers / posterior chain. See following
figures.

1. Back Extension on Ball

(Provided with the permission of
www.PTontheNet.com)
2. Prone Military Press on ball

(Provided with the permission of
www.PTontheNet.com)
3. Prone Rear Deltoid Raise on ball
Note: The exercise
instruction and advice presented on this newsletter are in no way intended
as a substitute for professional / medical consultation. Synergy Health &
Wellness Centre and ptonthenet.com disclaims any liability from and in
connection with these exercises. The material is provided for education
purposes only.


Professionally Designed
Exercise Programs

Dr. Rene Asselin
(DC, BPHE, CSCS,
ART, RTP)
If you require more
help and would like to be placed on an individualized exercise program to
help restore posture, reduce pain, and improve performance, contact Dr. Rene
Asselin today. Dr. Asselin designs exercise programs for patients of all
ages and activity levels. The exercise program can be designed to be
performed at home with little to no equipment, or it can be designed to be
performed at your local gym or training centre.
If you're a
competitive athlete, and would like Dr. Asselin to analyse your existing
program and make suggestions with regards to safety, injury prevention, and
performance, simply bring in a copy of your existing program and be prepared
to demonstrate some of your exercise routine on your initial visit.
Sign up today; Collingwood;
 (705)
446-5828  
Penetaguishene;
 (705)
734-4334  
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