In this culture, where technology makes a lot of things possible and affordable, we North Americans are inclined to embrace new things wholeheartedly. Some would say we’ve thrown caution to the wind in the rush toward new and improved.
If we stopped to take a breath, we might decide that sometimes the precautionary principle is called for. The Canadian Environmental Law Association defines it this way: “The precautionary principle denotes a duty to prevent harm, when it is within our power to do so, even when all the evidence is not in.”
Instead of asking how much harm we are willing to permit, the Precautionary Principle asks how little harm is possible.
Sometimes it takes a number of years for harm to show up. By then, many people have been affected. By the time we experience these unintended consequences, the product is entrenched in such a way that banning it becomes an epic struggle. Bisphenol A (BPA) is one example. Read this blog for more about toxic ingredients in non-food items we use regularly.
We’d like to think that scientists can do a study and find definitive proof of the safety (or not) of a product. Not so. Scientific uncertainty is a fact of life, and scientists word their statements cautiously.
Years ago, when I was investigating the relationship between food additives and children’s behaviour, I watched a film in which a highly placed Canadian health official talked about food additives and safety. He said, “We can never definitely prove safety. At the most, we can say that, in the quantities given and under the conditions of the test, a particular additive is probably not unsafe.”
I remember his statement so vividly because it was one of those pivotal moments when a bubble burst for me. Before then, I had lived under the happy illusion that if something had been tested and approved, then it was clearly safe for consumption. In that moment, I realized this is not true. Stating that something is “probably not unsafe” is quite different from providing an assurance that it is safe.
By allowing new products to be widely used until proven harmful, we become inadvertent test subjects. What if we changed our attitude and created a culture of preventing harm instead? We could ask how little harm is possible instead of how much harm we are willing to permit. The precautionary principle is based on this important distinction.
Instead of waiting for proof that something is harmful, what if we created a culture of preventing harm?
Originating in Germany in the 1970s, the precautionary principle has now become part of international law. We can hope that our governments will use this principle to guide their decisions and avoid unintended negative consequences from new chemicals being introduced into our food and environment.
In reality, this doesn’t always happen. Many products in the marketplace are detrimental to our health and well-being. So it’s important that we take individual action to look after ourselves. That’s what healthy deviance is about.
But we need to keep a sense of proportion…
Conscious consumption challenges us to choose judiciously rather than react in a knee-jerk fashion. We need to keep a sense of proportion. Automatically shunning everything new is as shortsighted as mindlessly adopting everything that comes along.
Someone who generally takes a balanced view is Dr. Alan Christianson, a Naturopathic Medical Doctor (NMD) who writes a useful newsletter. One thing I appreciate is that he’s an independent thinker. Rather than repeating the common wisdom, he investigates by reading research studies and forming his own assessment. Sometimes he does a direct investigation himself.
In the video below, he is looking into the level of electromagnetic fields generated by appliance and devices in his house. Many of us wonder if we should turn our wi-fi off when it’s not in use, or if we should be concerned about carrying a cellphone in our pocket. He measures these and much more.
The video received a lot of response, so the following week he posted another one to answer the questions that arose.
I’m curious what you think. Looking forward to comments.
I thought I was alone in my opinion—until I heard and interview with Pilar Gerasimo. She is a health journalist and change agent best known for her work as founding editor of Experience Life, a whole-person healthy living magazine that reaches more than three million people nationwide.
Becoming and staying a healthy person in our culture is tougher than it ought to be. You can’t just roll merrily along with the unhealthy status quo, or you’ll become part of it. You have to maintain a base level of hyper-vigilance just to avoid getting sucked into the dominant-culture machine.
Healthy deviance is a term she coined. According to Pilar, it means “being different—in a weirdly healthy, happy way.” She elaborates…
Choosing to be a healthy person in an unhealthy world means becoming an outlier. It means frequently walking against the traffic of a mass-hallucination — and that’s not something most people are prepared to do.
The good news is that we can live outside the “normal” culture without moving to a cave or shunning the good things in modern culture. According to Pilar, healthy deviance is a change in awareness and behaviour that involves…
Waking yourself up and noticing what’s going on within and around you.
Reclaiming your energy, attention and autonomy.
Learning to think differently, choose differently, be different in ways that please you.
Hopping off the conveyor belt and tossing some well-placed wrenches into the dominant-culture machine.
Healthy Deviance is choosing to become and remain healthy even in the midst of an unhealthy culture. Pilar Gerisimo
Pilar has recently teamed up with Dallas Hartwig to produce a podcast called The Living Experiment. Dallas is co-author of The Whole30 and It Starts With Food. He’s a functional medicine practitioner, Certified Sports Nutritionist, and licensed physical therapist
The Living Experiment is one of my favourite podcasts. I appreciate their thoughtful conversations about the issues we encounter in trying to thrive in an unhealthy world. These are some of my favourite topics, but there are many others so scan the list and see what appeals to you.
Purpose vs Pleasure
The Health of Others
So…I’m interested in your thoughts on the concept of healthy deviance. Can you relate or not? Do you have experience in trying to thrive in an unhealthy world, even though you didn’t call your actions healthy deviance? I’d love your comments if you have anything to share about this post.
When I’m working toward resolution of a health issue, it’s so much more constructive to consider all available options and adopt those that best suit me and the situation at hand. The considerations could include surgery and prescription medications offered by conventional medicine, in conjunction with the holistic perspective and nutritional knowledge of functional practitioners.
Case in point…
I recently had cataract surgery. Removing a cloudy lens and putting in a new one is an amazing procedure. I greatly appreciate living in a time and place where this surgery is readily available.
Cataracts are not an emergency; they develop over time. When the optometrist first noticed mine, I asked if there was anything I could do. “No,” she said. “When they progress far enough, I’ll refer you to an ophthalmologist for removal.” And that’s what she did.
In the year I waited for the ophthalmologist to have an opening in his surgical schedule, I had time to think. And I kept coming back to the idea that there must be something I could do. If not to change the course of the cataracts, then at least to help my eyes be as healthy as possible before the procedure was undertaken. I needed advice from someone who took a holistic view.
I spoke to my functional medicine doctor, who referred me to a functional optometrist. A functional optometrist has traditional training as a doctor of optometry, with additional courses in functional medicine. She knew everything my previous optometrist did, and more.
When choosing how to treat health issues, a both/and mindset gives us a huge advantage.
From her broad base of information, the functional optometrist advised me that my somewhat-fragile eyes would benefit from specific supplements. I brought the list home, muscle tested to find out what would be optimum for me, and took them regularly.
It’s now two weeks after the second eye was done. The procedures went well, and I had no pain at all. I’m both continuing the supplements and applying several eye drops multiple times a day as prescribed. So far, so good.
I’ve been told that I don’t think like other people. I take that as a compliment. Since the way I think comes naturally to me, I sometimes puzzle over what is different and why.
What’s different? I think it’s that I’m eclectic. Here’s the first definition that came up when I searched. I’d say both aspects apply to how I think.
1. deriving ideas, style, or taste from a broad and diverse range of sources. “her musical tastes are eclectic”
2. PHILOSOPHY: of, denoting, or belonging to a class of ancient philosophers who did not belong to or found any recognized school of thought but selected…as they wished from various schools.
I draw from the resources around me, and bring together elements that are best suited to me in my situation. This means that I don’t buy into any particular point of view. For example, when the first optometrist said there was nothing to be done, I recognized that as the conventional mindset. I knew it had a limited focus, and didn’t accept it as the only possibility. I was open to finding more options than were offered by that practitioner.
A lot of my blogging has been about alternative means of resolving health issues. I present this information with a view to helping others expand their sense of what is possible. In the works: A resource guide to bring these resources together in one easily accessible, user-friendly format.
Checking options against your needs…
As I mentioned in my eye story, when I was given a list of eye-related supplements to take, I checked to see what my body needed at the time. Recommendations are always based on averages, so checking allows me to optimize the information as it applies to me. Doing this enables me to proceed with confidence. For more about how to check what your body needs, refer to my blogs here and here.
Pre- and post-operative care…
In my experience, which includes two major surgeries before the above-mentioned cataract procedure, patients receive little advice about what they should do before or after surgery—other than no food or water for a specified time before going to the hospital, and taking any prescribed medications once you are sent home.
Because it’s treated so casually, we don’t really appreciate how invasive and disruptive the surgical experience is. Yet there is so much we can do to reduce the impact of surgery and foster healing afterwards. Restorative measures include:
Nutrition and supplements
Probiotics to mitigate effect of antibiotics
Herbals and homeopathics
Meditation to reduce anxiety and discomfort
Energy practices like Chi gong and tai chi
Acupuncture and acupressure
Movement and gentle exercise
There’s plenty online material to expand your awareness of what to consider. If you search for “pre-and post operative instructions” you’ll get lists of standard recommendations from hospitals, clinics, and universities. If you want to tap into alternative approaches and holistic thinking, try “functional approach to recovering from surgery.”
Here is a comprehensive article from a website I respect. This site focuses on paleo eating, but don’t let that throw you. The article covers important aspects of recovery and contains plenty of sensible advice. I would add…ask family and friends to help, both before and after. What you need will depend on many factors.
Be realistic and plan accordingly as one of my friends did when she was scheduled for a procedure that required a day of rigorous and unpleasant advance preparation. Although she probably could have toughed it out and made her way through it alone, she enlisted help from two friends. One came to spend the day, facilitating the process in a number of ways. I arrived late in the afternoon, stayed overnight, took her to the hospital in the morning, brought her home, warmed up some lunch, and stayed until I was sure the sedative had worn off and she would be okay on her own.
A few days later, she commented how much better the experience was than it might have been. I was glad to help, and she gets full marks for recognizing what she needed and asking for it. This little plaque, and the Beatles, remind us that we all need a little help from our friends sometimes.
Enlist an advocate…
We should also think about who we can ask to advocate for us in the hospital. The need for such a person isn’t top of mind before surgery, when we are clear-headed and feeling capable. But once we are in the hospital, that changes.
The system is set up to be disempowering. I was surprised how much I lost my get-up-and-go once I had changed into the short ugly gown that gaped at the back no matter how tightly I tied the two pairs of strings. And once I’d had anesthetic and pain killers, I felt feeble in both brain and body. Certainly, I wasn’t in any shape to effectively look after myself and my interests.
For more about the systemic issues, read this article by David Katz, a medical doctor with a 25-year clinical career, writing on the topic after a family member was hospitalized. His experience is in the US, so there are some structural differences from what we experience in Canada. But the fundamental premises and resulting attitudes are similar.
Last week I wrote about food and why we might want to eat organic to minimize exposure to toxic chemicals, However, food isn’t our only point of exposure to toxins. Our other daily choices are equally significant—personal care products we put on our bodies, chemicals we use to clean our homes, and furnishings in those homes. These pollutants are right around us and we absorb them daily through our skin and lungs.
But really, is this an issue?
You might wonder if we really absorb ingredients that are in our shampoo, toothpaste, household cleaners, and water bottles. Canadian environmental activists Rick Smith and Bruce Lourie also wondered. And they decided to investigate by experimenting on themselves.
For two days, they lived in an apartment where they exposed themselves to seven major toxins in foods, personal care products, and household items. All these consumer products were readily available and widely used.
Smith and Lourie had their blood levels monitored before and after, and it was shocking to see the increase in levels of chemicals in their bodies from only two days’ exposure. Here’s their summary of the experience.
So, there is an issue. Who’s responsible?
Typically we think that pollution comes mainly from industrial plants and toxic waste dumps. Significant as those are, the real issue is our private spaces—our homes, where we spend most of our time.
The good news is that we are in charge. We make the choices about what to buy and bring home. With some basic information, we can steer clear of a lot of problematic products.
Lightening the toxic load
Slow Death by Rubber Duck is the book that Smith and Lourie wrote. Before we talk about non-toxic alternatives, here is a brief description of the seven chemicals they tested.
Fragrance (phthalates) Watch for phthalates in body products, air fresheners, and soft plastics often used in shower curtains and toys (including the rubber duck for which their book is named).
Non-stick products (PFCs – perfluorochemicals) You’ll find PFCs applied to frypans, carpets, and upholstered furniture, as well as in windshield washer fluid and lipstick. You might recognize them by the brand names Teflon, Gore-Tex, and Scotchgard. You will also find PFCs in fast food wrappers, pizza boxes, and microwave-able popcorn bags.
Flame retardants (PBDEs – polybrominated diphenyl ethers) Flame retardants are used in highly flammable synthetic materials. PBDEs are typically found in electronics, and in foam used in furniture and carpet underlay.
Mercury Mercury is found in some fish (especially tuna), certain dental fillings (amalgams), and products such as batteries, thermometers, compact fluorescent lights, and fluorescent tubes. Dispose of mercury-containing products mindfully. If you decide to have amalgam fillings replaced, be sure your dentist knows the protocols for safe removal.
Antibacterial/antimicrobial products (Triclosan) Triclosan may be found in hand sanitizers, body products of many kinds, toothpaste, household cleaning supplies, and some clothing (socks, sandals, and underwear). Watch for this it on products like cutting boards, J Cloths, knives and even aprons under the brand name Microban. Other brand names include Irgasan DP 300 and Lexol 300, as well as the chemical name 5-chloro-2-(2.4-dichlorophenoxy) phenol.
Pesticides Pesticide is a general term for chemical preparations that destroy plant, fungal, or animal pests. You may also encounter the specific terms herbicide (for plants), fungicide (for fungi), and insecticide (for insects). Washing fruits and vegetables is a good general practice, but be aware that it does not remove all pesticides because some are absorbed internally as the plant grows. Grow a chemical-free lawn and garden. If you have to use a chemical for a specific reason, choose the least-toxic one possible.
Bisphenol A (BPA) BPA is a plasticizer widely used in the production of consumer goods, particularly food containers. Never microwave foods in plastic containers or wrap. Hot foods leach plasticizers from the plastic and you end up eating them. Although Health Canada issued this warning years ago, many people still don’t know about it. Instead, microwave foods in glass or china containers. If they need to be covered, place a plate on top to act as a lid. It does the job, keeps you from eating plastic chemicals, and is better for the environment because the plate is reusable.
Check out the products you use…
The best strategy is to avoid these chemicals as much as possible, which involves initial work to find out what your favourite products are made from. For me, the fine print on labels makes this challenging. One of my favourite tricks is to look up products on their website. There’s usually an ingredients list that I can enlarge enough to be readable.
Or you can check out the Environmental Working Group (EWG) cosmetics database of 70,425 products. and their healthy cleaning database of 2500. I looked up a fabric softener I have used and it came back with enough information to make me glad I stopped using it. (The rating was D in a scale that goes from A-F.) It also referred me to the page where I could check out which products got higher scores. Very helpful for making better choices.
Phone apps make it even easier…
Phone apps are convenient because you can scan the UPC code and get information in the store before you choose to buy an item. Scanning uses the camera, so you will asked to allow the camera to be activated and transmit data from the bar code. Here are some apps you might want to play with. All are free.
Think Dirty checks cosmetics and personal care products. Offers you a chance to try it before setting up an account.
GoodGuide has more than 75,000 items in the categories of personal care, food, household, and children’s products.
The Non GMO Project Shopping Guide has an up-to-date list of products that have been verified through the Non-GMO Project’s Verification Program. There are several reasons for avoiding genetically modified foods. One is that some have been modified to survive heavy spraying with herbicides such as glyphosate (Roundup is a common brand). This leaves the plants with high levels of residue which we consume.
If you don’t like what you find out, make your own.
Making at least some of your own cleaning and personal care products is the easiest way to avoid toxic exposure. Household cleaners use various combinations of vinegar, baking soda, borax, salt, and hydrogen peroxide. Personal care products include moisturizing oils such as coconut, olive, and avocado: essential oils for their healing and antibacterial properties; and baking soda or arrowroot starch for absorption of odour. From there, you can branch out to include cocoa butter, shea butter, and various tropical oils that are highly nourishing. If you buy organic ingredients, you’ve covered all bases.
There are lots of recipes online. One source I’ve used is Wellness Mama. Katie is the mother of six kids under the age of ten. She posts real food recipes, natural living and cleaning tutorials, beauty recipes and health hacks with natural ingredients—all well-researched and practical. You’ll find an example at the link below the photo.
And here’s a simple weed killer recipe, recommended by a friend who has a large yard and refuses to use glyphosate. Combine 1 gallon white vinegar, 1 cup salt, and 1 tablespoon liquid dish soap. Spray onto weeds at the sunniest time of day for best results. The vinegar and salt draw moisture out of the leaves and the soap makes sure the liquid sticks to the leaf surface. Hot sun accelerates the process.
A product I love…
I decided against making laundry and dishwasher detergent, though I did find DIY recipes. Instead, I looked up reviews of natural products I could buy. A dishwasher detergent made by the Canadian company Bio-Vert does an awesome job in the hard water where I live. It’s far better than anything else I’ve tried, and has only four simple ingredients.
I’m mentioning this product because it didn’t show up in the app or the database. That’s one of their downsides—with so many products out there, they don’t yet include everything.
Word-of-mouth recommendations are one of our best resources when researching products. If you have non-toxic discoveries to share, please leave them in the comment box so everyone else will know too.
Widespread use of pesticides is a major issue in conventional fruit and vegetable production.These chemicals are absorbed by the plant as it grows, and cannot be removed simply by washing. Organic foods are grown without pesticides, so you don’t consume toxic residues when you eat organics.
Issues with meat production relate to what the animals are fed. Conventionally raised animals are typically fed grass and hay that has been sprayed with pesticides. Those residues end up in the meat, and eventually in your body if you eat that meat.
Even more troubling, though, is the practice of routinely feeding antibiotics to healthy animals—not because they are sick, but to promote growth or prevent disease. This is resulting in drug-resistant strains of bacteria, and that means common antibiotics will no longer work in treating human illness. Organic animals, in contrast, are raised on plants grown without chemicals, and their daily feed does not contain antibiotics.
Better for workers
If pesticides pose a health risk for those of us eating them, imagine the health implications for workers who must apply the pesticides and then work in those fields day after day. This is especially concerning in developing countries, where there are few safety regulations to protect workers. When we buy products produced under these conditions, we contribute to harming to the workers. When we buy organic, we know that the workers have not been subjected to chemical exposure.
Better for the environment
Pesticides pollute the air and ground water wherever they are used. And they are persistent, accumulating over time because they don’t degrade and disappear quickly.
We used to think they went “somewhere” and weren’t a problem for us. Now we know better. We know that air and surface water circulate around the globe. As pollutants disperse into the air and water, they become part of that circulation. Eventually they reach everyone. What we do affects others. What they do ultimately affects us.
The issues of cost, price, and value
The consumer culture promotes a narrow view of value, focusing mainly on price. And although it may seem that going for the lowest price saves you money, that isn’t necessarily so. If you buy food with chemicals that cause your health to deteriorate, you might make a short-term saving but will pay for it in the long run. It’s all in how we look at it.
Basing our decisions solely on price is like wearing blinders. We don’t see the long-term consequences because we are focused on the low price of what we are buying right now. We overlook the fact that we are spending a lot on supplements to make up for the deficiencies in our food. We forget that we haven’t been feeling great for the last couple of years but the doctor hasn’t found a reason.We ignore the little inner voice saying that maybe we should eat better food.
From the viewpoint of a conscious consumer, value encompasses many other factors—including healthy bodies, healthy farm workers, healthy environment, better taste, and leaving a better world for those who come after us.
Managing the cost of eating organic
It’s true that organic foods usually cost more, and there are several reasons for this. Production is more labour-intensive, certification is expensive, and businesses are small so there are no economies of scale.
Grow some food…
One way to get organic foods and keep your cost down by growing your own. You’ll know exactly what went into growing it, and will have free food to put away for winter.
For those who aren’t up for a gardening adventure, let’s look at some principles of managing food cost. This is good advice whether you’re buying organic or not.
Buy food that is as close to its original state as possible. Avoid processed and pre-prepared foods, which are expensive because of the extra work that’s gone into making them. If you buy a ready-made hummus or apple pie, it will cost you more than if you made it yourself. So buy real food.
Buy produce that is in season. Imported produce is costly, whether it’s organic or not. Buying local products in season is better for the environment because less fuel is used to transport it. And seasonal food tastes better because it comes from a short distance and can be left to ripen longer before picking.
Meat is generally expensive, and organic meat more so. Eat small portions and purchase less-expensive cuts such as ground lamb and beef instead of chops and steaks. Liver is economical and very nutritious…if you will eat it.
Make exceptions judiciously…
Free range turkey is about half the price of organic turkey. My feeling is that producers using free range practices are generally conscientious about how they raise the animals, so I choose the more economical option.
I apply the same logic to buying vegetables. Since the organic certification process is time-consuming and expensive for growers, I know that some opt for using good practices but not going through the formal certification process. If the sign says “pesticide free” and I trust the grower, I buy the produce.
Some fruits and vegetables are more contaminated than others. Useful information about this comes from the Environmental Working Group (EWG), which publishes a yearly shopper’s guide reporting on pesticide residues in produce. They identify the “dirty dozen” and “clean 15” based on USDA data.
The 2017 Dirty Dozen list singled out, in order, strawberries, spinach, nectarines, apples, peaches, celery, grapes, pears, cherries, tomatoes, sweet bell peppers and potatoes. These are foods you would be wise to buy organic. The Clean Fifteen are the ones where you could make exceptions with fewer health consequences.
Other guidelines to consider…
If you have children, pay the extra cost of organic for the things they consume most.
Chemicals are stored in fat. So you may want to make sure fatty foods you buy are organic. This would include oils, meat, butter, milk, and other dairy products.
Don’t sweat the small stuff. If you’re eating out and don’t know if the food is organic or not, don’t worry about it. You won’t die from eating non-organic food now and then.
Worth the bother? All in all, I’d say that eating organic as much as reasonable and possible will be worthwhile in the long term and one of those things you’ll likely be glad you did. Your thoughts?
I don’t do New Year’s resolutions. It doesn’t mean I don’t accomplish things. But I go about it differently.
The problem with resolutions…
Resolutions are cousins of goals, and both are fraught with similar difficulties. One problem is that goals and resolutions are pass/fail propositions. They come with baggage. You make it or you don’t. If you don’t, you are judged—by yourself and others—as a failure, a bad person, less than.
Another difficulty is the inflexibility of resolutions and goals. Stephen Covey, in First Things First, compared goal-setting to placing a ladder against a wall and resolutely climbing to the top, only to get there and discover you had placed it against the wrong wall and wasted a lot of time and effort getting somewhere you didn’t want to go.
Often the goal was achieved at a cost—the sacrifices that were made to push through and get to where you said you were going. Perhaps there’s an element of character-building when we say we’ll do something and follow through no matter what. But I think we do better when we set up our lives in ways that allow us to respond to changing conditions.
Sticking to old plans isn’t useful in rapidly changing conditions…
I’ve noticed that business researchers are now writing about how important it is for companies to be able to pivot as circumstances change. The same applies to our personal lives. Heaven knows, we are living in times of rapid changes of great magnitude. In the last year there have been numerous occurrences—political, environmental, social—that would have been unthinkable a short time ago.
It’s tempting to act mindlessly…
Goals are easy in that you have rules and parameters along the way, so you can put yourself on autopilot. Psychologist Adam Alter has something to say about that. He’s an Associate Professor of Marketing at New York University’s Stern School of Business, and the New York Times bestselling author of two books. In a recent interview he said, “When there’s a goal, humans move mindlessly toward it. This is a principle that’s used to advantage in designing slot machines and video games.”
Alter’s view is that goals are a broken process that can’t help but be unfulfilling, as he explains in this brief video.
His alternative is to set a system that emphasizes the process instead of the far-in-the-future result that seems like an anticlimax when you reach it. This approach gives more immediate reward for effort but, like goals, still has the potential to be inflexible and unresponsive to changing conditions.
We are in times where we can no longer afford the luxury of mindless, knee-jerk, habitual behaviours. My alternative to goals is based on intention and following the energy.
Following the energy is a mindful way of engaging with the activities of life, Setting an intention puts things in motion. You follow the energy by tuning in and being alert for subtle messages as you move through your days. The trick is to not overlook those messages or discount them when they present themselves.
Here’s a mundane example that I know many of us have experienced in some variation: You’re in the store picking up groceries and something catches your attention. It’s an ingredient you rarely use and your mind says, ‘What do you want that for?” Since you haven’t plans to make anything using it, you move on. A couple days later, in the midst of a snow storm, you are cooking dinner for an unexpected houseguest. The recipe calls for—you guessed it—the ingredient you left in the store. If only you had paid attention.
I had my first direct experience of the unfolding path when I went to England for the first time many years ago. I knew I wanted to travel from Schumacher College in Devon to Stonehenge, and had a time frame but no specific itinerary arranged in advance. By paying attention to prompts and information that appeared along the way, I had some surprisingly profound experiences.
This was a revelation to me because until then I had been someone who liked to have every detail nailed down. In the years since then, I’ve come to appreciate that living by intention and following the energy makes for a much more interesting life.
The first step is to cultivate your ability to pay attention to the promptings, your intuition, or however it is they present themselves. Make it your intention to open up to them, and you might be surprised what happens!
How fun is that!? A catchy tune and cute kids. I hope it brought a smile to your heart, even if Christmas isn’t your holiday.
Sometimes it’s helpful to look at the origin of things, behaviours, and practices. It gives us perspective.
This song, for example. I don’t remember it during that time my kids were growing up in the 1970s. It resurfaced a few years ago, but had its origins back in 1953 when 10-year-old Gayla Peevey was invited to sing a new song on Oklahoma television.
I love seeing these two videos in sequence because it reminds me that times have changed.. and yet some things are enduring. I’d say the charm of children and this catchy tune are among them.
Happy holidays, however you celebrate…and even if you don’t get a hippopotamus.
If you are thinking ahead to next year, and how you might do things differently, this TED talk offers a lot to consider.
Kristen Skarie had a really rough year that sent her life sideways and ultimately prompted her to do things differently. She started with a plan to buy nothing new for a year, and ended up with a complete values realignment. Here’s how she describes the experience…
Who cares when we do our little bit to make the world better?
I liked her answer when a then-friend asked who cares about the little bit she was doing: “I care. And I’m responsible for this part of the planet I live on.”
She gets to decide what matters. and that’s true for all of us. What matters to you? Is there anything you would be willing to do differently if you thought it was important? As Kristen points out, pick something that is do-able and also challenging. Make it something that would have an impact on how you spend your money, your time, or your energy.
Although she didn’t use the term conscious consumption, that’s what she was doing. Questions are an important part of conscious action. As a reminder, here are her questions…
Do I want this?
Do I need this?
Do I have it?
Kristen’s book is A Year of Nothing New: Tools for Living Lean and Green. There is some interesting information on her website. Scroll down to “Garden Dreams” and don’t miss the TED Talk by “Guerilla Gardener” Ron Finley, who says that “Growing your own food is like printing your own money.” He describes how he’s doing his bit to make his street in Central Los Angeles better.
If you’re inspired to do something differently, let us know in the comments. Big or small, it all matters.
Regular readers will recognize this post from last year around this time. I’m bringing it back for new readers…and for those who wish they had bookmarked it last year!
First, a quick primer…
There are so many people with dietary restrictions these days, it can be mind-boggling to figure out who eats what.
Veganseat plants only. Nothing produced by animals (cheese, milk, cream, butter, eggs, honey) and of course no meat, fish, or poultry.
Vegetarians eat plants plus food produced by animals (dairy products and eggs). No meat or poultry. Some eat fish, though most don’t.
Gluten-free means eliminating wheat, rye, barley, and oats (unless the oats it is labeled gluten-free). This also translates into beverages made from these grains—think beer and rye whisky, for example. Someone who is celiac has a severe gut reaction to gluten and can be in agony from eating even a very small amount. Some people experience non-celiac gluten sensitivity, though this diagnosis is not yet accepted by mainstream doctors. People affected by gluten eat non-gluten grains—e.g. rice and quinoa.
Grain-free means no grain of any kind—wheat, oats, barley, rye, rice, quinoa and corn being the main examples. The issue isn’t gluten, it’s carbohydrates and their effect on blood sugar. This is sometimes referred to as a low-carb diet. In practical terms, it means avoiding corn chips, crackers and breads, along with sweets, juices, and most alcoholic beverages (alcohol acts like sugar in the body).
Paleo is a broad category describing what is sometimes called ancestral eating. The idea is to mimic the dietary proportions and unprocessed nature of food that was eaten by our long-ago ancestors. There is considerable variation, but these are a few of the common practices: No grains or refined sugar. Moderate amounts of animal protein. Plenty of healthy fats. Emphasis on real food rather than processed. Lots of vegetables.
Allergies and sensitivities mean the person’s body over-reacts when a particular food or food category is eaten. Common allergies are dairy, nuts, peanuts, wheat and shellfish. Mild allergic reactions are uncomfortable to varying degrees. But allergies can be life-threatening if a person goes into anaphylactic shock. A lot of children have this sort of reaction to peanuts these days, which is why peanut products are not allowed in schools any more.
Coping when you’re the host…
Think: Does this need to be a sit-down meal? It’s much easier to accommodate variations if you have an open house with a buffet of snacky foods and beverages. Some suggestions and good recipes follow. But buffets don’t always work and you might find yourself organizing a sit-down dinner despite the complications.
Guests have a responsibility to give the host a heads-up. “Thanks so much; I’d love to be there. A lot has changed since we last saw each other and it’ll be good to catch up. I’ve become a vegan recently so I only eat plants. I’m perfectly happy eating just the veggies, so don’t feel you need to make anything special for me.” The guest can have a protein shake at home before leaving, and all dietary bases will be covered. Another option is to ask, “Can I contribute my favourite casserole or salad to the menu?”
The host can ask. Sometimes guests don’t mention their food preferences because they mistakenly think they’ll sound rude. As the host, ask directly when issuing the invitation. “Anyone have allergies or preferences I should know about?” This opens the door for the guest to say something, and avoids any awkward surprises at the event.
The Host’s Survival Guide…
The rest of this post is a guide to drama-free ways to accommodate health-conscious guests. Some key principles:
Serve good food that you can present to anyone without explanation or apology. Gone are the 1960s when the granola crowd served some concoctions that were just plain weird. I admit to making some of them myself! But today there’s an abundance of very good recipes for real food, and I’ve included links to several of my favourites.
Put out foods in their whole form as much as possible. This makes it easy for people with sensitivities to choose what works for them without having to find you and ask what’s in everything. In this spirit, you might decide to put cheese on a board rather than incorporating it into several dishes.
Alert guests to ingredients they might not expect to find. For example, almond flour is not a usual ingredient in crackers. So someone with a nut allergy could inadvertently eat them and have a reaction. From another perspective, a wheat-sensitive person might pass by the Rosemary Crackers (below) without realizing they are grain-free and perfectly suitable. A simple strategy is to make small tent cards. Those in the photos were easily made by folding business cards in half.
None of us wants to feel like this woman, but many would admit that we do, at least to some degree. That’s what makes an effective parody—we recognize elements of truth in an exaggerated scenario.
I don’t think I’m the only one who’s ended up in a situation thinking: Right. Now I remember why I decided never to do this again! Of course, by then I’m in the midst of it… and the cycle perpetuates.
The holidays intensify things that aren’t working in our lives, and it’s distressing at the time. But it also provides teachable moments if we are paying attention.
Breaking the cycle…
It’s so easy to be propelled along by expectations and circumstances—especially at holiday time. By now, one week into December, the momentum has likely reached a point where things will play out as usual. Enjoy every moment of this month, if you can. If not… Continue reading →