LiveingWell Health News Letter





Memory is as natural to us as breathing. It is an ability we all have yet rarely ever think of unless we perceive that we are losing that ability. We

will have a lapse at times and it can be annoying. But worse is the anxiety that comes along, we begin to ask ourselves if this is a symptom of

some other problem.

The first thing that comes to mind is Alzheimer's, it is important to realize that most memory loss has nothing to do with Alzheimer's. People have

come to expect with age their ability to remember will begin to deteriorate; that the power of recall will diminish. This is not necessarily true. The

aging process itself has little, if any, bearing on the ability to recall information. Occasional memory lapse are a natural, normal part of life at

virtually any age, but with proper diet and nutrition, the memory should remain sharp and active well into one's nineties or beyond.

Nutrition is an important factor for the brain, they flow through the blood supply, and it literally feeds and nourishes every cell within our bodies.

The brain is surrounded by a protector known as the blood-brain barrier, which allows only certain substances to pass from the bloodstream into

the brain. If the blood is "thick" with cholesterol and triglycerides, the amount of nutrients-rich blood that can pass through the blood-brain

barrier decreases. Over time, this can result in the brain becoming malnourished.

The functioning of the brain depends upon substances called neurotransmitters. Neurotransmitters are brain chemicals that act as electrical

switches in the brain and through the nervous system. If your mind goes blank, or you recall something that was not at all what you wanted to

remember this is what's called Power failure or short circuit.


Exposure to free radicals, deficiencies of the B vitamins, and amino acids, Alcohol, drugs abuse or some prescription, stress, Hypoglycemia as

the brain does require that level of glucose in the blood be at a very specific narrow range


Remember our attitudes and approach. As we age our attitude on life changes how we look at things,

Our ability to remember isn't affected as much as we think. It is the change in our motivation. Keep your "Life-Style" active think young and

enjoy. We are still among the Living. What is over there you would like to do? Being active is haft the battle of staying healthy. Eating well

taking the correct nutrients.

By Lillian Waugh


A study funded by the National Cattlemen's Beef Association recently found that Blood cholesterol levels were no different when people were

fed lower-fat diet with either very red meat (beef, veal, and pork) or white meat (poultry and fish). The trick is that the researchers designed the

diets to contain comparable levels of saturated fat. In reality, red-meat-eaters often get far more sat fat than white-meat-eaters.


Plastic or woods cutting boards are porous, inviting bacteria growth. When cutting meat, use a nonporous plate. Or use care on how you clean the

surface of what you are cutting on. Cutting boards should be replaced when deep cuts are made in them as this is were bacteria grows.


If you get a prescription for a drug whose name ends in "floxacin," be advised of the following:

Such drugs are widely prescribed antibiotics that can cause rupture tendons anywhere in your body.

Weirdly, these tears can occur even many months after you've finished taking the drug. A report in the May issue of the Southern Medical

Journal says although a ruptured Achilles tendon is the most common side effect of the antibiotics classified as quinolones, the drugs also can

cause other tendons to tear, even long after you've forgotten that you had taken the prescription medication.



Today we use tarragon only as a seasoning for food but what a seasoning it is! The warm, spicy, vaguely sweet taste gives a special flair to many,

foods. It is the primary herb for many classic French sauces: béarnaise, tartar, ravigote, and remoulade; and it is often included in the mixture

called fines herbs. It goes well with deviled eggs, omelets, cucumber salad, potato salad, fish, and especially chicken; and it adds richness to mild

vegetables, either sprinkled over the top or in a sauce.

The taste is not overpoweringly strong, it is best added near the end of cooking, so that its flavor remains light: some cooks add it after the

cooking is finished and allow the dish to rest for a few minutes while the tarragon does it's Magic.


Tarragon was well known in ancient Greece and Egypt, where it was used to treat, among things, dragon bites: we don't know for sure what these

"dragons" actually were (scorpions, maybe) but the species name dracunculus means "little dragon"Even today in France, where it is very

popular, tarragon is called estragon.


4 boneless chicken breasts.

1 ½ tsp. Oil

¼ cup finely chopped shallots

½ cup reduced-sodium chicken broth

½ cup dry white wine

1 Tbs. Dijon mustard

1 Tbs. Reduced-fat sour cream

1 Tbs. Chopped fresh tarragon

Salt & pepper to taste

Season chickens on both sides to taste.

Put 1 ½ tsp. Olive oil or canola oil in a heavy skillet.

Heat till med high heat. Add chicken and sear till done on both sides about 3 minutes.

Put on plate and cover with foil.

Turn heat down on skillet to medium sautés the shallots (stir till tender 2 or 3 minutes.

Add the chicken broth and wine; cook till reduced by haft 3 minutes.

Return chicken and juices to the skillet heat to low simmer until chicken is cooked through about 4 minutes. Serve on a warm platter.

Stir the mustard, sour cream, and tarragon into the sauce and spoon over the chicken. Serves 4

Per serving

Calories: 220 Sodium: 380mg.

Total Fat: 7 grams. Cholesterol: 80mg.

Sat. Fat: 2 grams. Carbohydrate: 3 grs.

Fiber: 0 grams. Protein 30 grs.


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LiveingWell health news letter

By Lillian Waugh

Dedicated to alternative healing. Through body balance, health, nutrition & Fitness.

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Disclaimer: All information supplied is for personal information only, it should not replace the advice of your doctor or naturopath, always see your practitioner.