Dr. Mary Schrick's Newsletter

Vol. 1

February 13, 2004

Evaluation University

We at the Full Circle Health clinic have planned a very exciting event. Evaluation University, or Evaluate U., will be open to everyone, but is especially designed for people who visit our Test Don’t Guess days. You are invited to attend Evaluate U. at the Full Circle Health Clinic Saturday, February 21 or Monday, February 23. Appointments are required and will be offered each day from 9am to 5pm. During a two hour period, you will be thoroughly evaluated by Oklahoma’s Best—the staff of the Full Circle Health Clinic. Make your appointment today and visit Mary Schrick, ND, PhD; Mark Hayes, ND, CMT; Cathy Hopkins, BeP, MSAS; Dr. Warren Blishen, DC, DAAPM, FABS; and Margaret West at Evaluate U. This two-hour appointment includes an evaluation by each of the five practitioners and costs $150. Call Full Circle Health Clinic for an appointment at (405)753.9355.

Got Milk?

The “Got Milk?” campaign is likely one of the most recognizable advertising campaigns of our time. Our newspapers, magazines, and televisions flash pictures of our most successful celebrities and athletes smiling beneath their milk mustaches. In reality, however, we would be much healthier if we passed on our daily servings of dairy. Although a great debate surrounds the benefits of dairy, there is little question that the processing dairy products are subjected to is much more detrimental than the dairy products themselves.

Our modern practice of feeding cows high-protein, soy-based feeds and breeding cows with abnormally large pituitary glands in order to produce greater volumes of milk is resulting in milk full of allergens and carcinogens. Antibiotics are also given to dairy cows resulting in milk that is contaminated with pharmaceuticals. Milk is then pasteurized, destroying the valuable enzymes that help with the assimilation of nutrients. The human pancreas is not always able to produce the enzymes and without them, it is difficult to digest milk.

Last week’s newsletter highlighted the dangers of IGF-1 (Insulin-like Growth Factor), including the link between IGF-1 and a higher incidence of breast, prostate, and colon cancers. In addition to those dangers, there is a protein enzyme called xanthine oxidase which is in cow’s milk. When milk is homogenized, small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream. Research shows that this absorbed enzyme is linked to an increase in heart disease.

We are taught to believe that cow’s milk is our best source of calcium. In fact, that’s not true! The majority of the world’s population takes in less than half the calcium recommended by the USDA, yet they have strong bones and healthy teeth. According to the Physicians Committee for Responsible Medicine, people in those countries that consume the highest levels of dairy foods, North America and northern European countries, take in two or three times more calcium, yet break two or three times more bones than people with the lowest calcium intake, Asians and Africans. Additionally, in a 12-year Harvard Nurses’ Health Study involving 78,000 nurses found that nurses who drank the most milk had a slightly higher risk of arm fracture, and a significantly higher risk of hip fracture.

Public health officials in collaboration with the National Dairy Council have made it very difficult to obtain wholesome, fresh, raw dairy products. In addition, government programs such as the National School Lunch Program have contributed to the widespread consumption of contaminated cow’s milk by making milk the only beverage that must be offered to children. A program that serves free meals to needy children won’t reimburse schools for non-dairy alternatives to milk unless that substitution is requested by a doctor.

God in his wisdom created cows to provide extra milk for humans to use to nourish their bodies. Man, lacking such divine wisdom, has polluted this gift. If you choose to make dairy a part of your health diet, seek our products that are organic and r-BGH free.

Sources: www.mercola.com, Natural Health Today and The Third Opinion radio shows by Dr. Mary Schrick

Juice for Life

Join us at the Doorway to Health Tuesday, February 24 from 7:00 to 9:30 pm for Robyn’s Juice for Life class. We will be discussing juicing, smoothies, nut milks, and rejuvelac. There will be samples for all participants. The class will end with a discussion of the benefits of colon hydrotherapy. The cost of the class is $15 and registration is required. Call the Doorway to Health and reserve your spot (405)621.2273.

Calendar of Events

Radio Programs

Cook’s Corner

Soy to the World? It seems as if everyone has an opinion about soy. Some credit the health and vitality of Oriental peoples to their regular consumption of soy. Yet others attribute cancers and thyroid disease to the consumption of soy. In reality, both advocates and opponents of soy are correct. If you choose to make soy products a part of your healthy diet, it is important to seek out those that are fermented and therefore strengthening to the body. Fermented soy products include miso, shoyu, natto, and tempeh. Tempeh is a complete protein food that contains all the essential amino acids. The proteins and isoflavones found in tempeh have many health promoting effects such as building bones and reducing risk of coronary heart disease and some cancers. Tempeh maintains all of the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process. Tempeh is very nutritious and contains many health promoting ingredients. Tempeh is made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh fermentation also produces natural antibiotic agents which are thought to increase the body's resistance to intestinal infections. Source: http://www.tempeh.info/

Scrambled Tempeh
Ingredients:

1 package of tempeh (found at Akin’s Natural Food Store and the Health Food Center)

½ c. yellow onion cut it quarter-moons

¼ c. carrot cut in matchsticks or half-moons

¼ c. winter squash cubed

¼ c. mushrooms

¼ c. red or green peppers

¼. c. sweet corn

¼ c. leeks cut in small diagonals

2 Tbsp. olive or sesame oil

Umeboshi paste or vinegar

Shoyu (soy sauce)

Ginger

Apple Juice                    

Sea Salt

Directions:

• Remove tempeh from package. Marinate for 20-30 minutes in mixture of shoyu, apple juice, and freshly grated ginger.
• Using your hands, crumble tempeh into small pieces
• Heat skillet and add oil
• Sauté onions 1-2 minutes
• Layer the other ingredients in the following order: carrot, winter squash, mushrooms, peppers, sweet corn, tempeh
• Cover the skillet and reduce the flame to medium-low. Cook over a low flame for 15 minutes.
• Add leeks, cover the skillet and cook 1 minute
• Season to taste with Umeboshi paste or vinegar and Shoyu, cover and simmer 3 minutes—then remove lid, turn flame to high and cook off most of the liquid
• Refrigerate leftovers to be enjoyed later

The information contained within this newsletter is not meant to take the place of the advice or instruction of your physician or health care professional. It is offered here for educational purposes only.

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