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We are now in the late summer season. You may be more familiar with the term Indian summer. It is the time of summer’s last hurrah, and she gives it all she’s got with her last surge of heat and balmy nights mingled at times with the brisk feel of autumn. But alas, all things change and there is no stopping it. This short time of metamorphous allows us to prepare for what is to come. Nature’s transitional period gives our bodies the chance to harmonize with the changes.
Along with the changes of the season come the changes in the seasonal foods we eat. It is time to appreciate the last of those delicious summer fruits and veggies. Enjoying the lighter summer foods in sync with the summer season is what nature intends. Hanging on to summer foods once we are officially into autumn simply because we like them better is not what our body needs. Buying fruits and vegetables out of your region or those that are imported to get foods such as strawberries or peaches out of season will disturb the overall health and vitality of the body according to the ancient Chinese system.
Going into autumn we transition to the foods that will be warming and provide us with heating fuel for building and toning the body. Autumn is a season marked by increasingly cooler and dryer air. The extremely watery fruits of summer give way to foods that are dryer such carrots, squash and potatoes, and seeds and nuts of all kinds. Many of the foods we need as the weather cools come from within the earth instead of on top where they would freeze in many cases due to their high water content.
When the earth cools the leaves change color from green to the beautiful autumn hues and eventually they fall to the earth. The fallen leaves release nitrogen and carbon and other trace elements into the soil as they decompose and the trees absorb these nutrients through their roots during spring and summer. It is all part of a perfect cycle. Autumn energy moves downward and matures the root vegetables that will provide the winter energy for us in the form of natural sugars and starches. As the earth transitions so do we. Human beings cannot be separated from nature; we are microcosms of the universe. Each cycle of seasons brings with it a universe of associations from which we benefit. Consciously entering the season with this in mind gives us an opportunity to learn from nature and align ourselves with earths balance and rhythm in a way that initiates the subtle, healthy changes that will support and nourish us. In this way we are guided to better understand the natural changes that occur in our bodies and emotions with the cooling temperatures and shorter days. Our energy as we adapt our diets and lifestyle to a more inward focus becomes more industrious. So long the lazy, hazy, crazy days of summer! But, for those of you that appreciate it…there is always football.
Supplements of vitamins B6 and B12, and folic acid may reduce the frequency, severity and disability of migraines, according to new research from Australia. Daily vitamin supplements were found to produce a two-fold reduction in migraine disability according to scientist at the Genomics Research Centre (GRC) at Griffith University in Brisbane.
Previous studies by GRC identified a gene known as MTHFR (methylenetetrahydrofolate reductase) which reportedly makes people susceptible to migraine attacks when there is a mutation or dysfunction in the gene (C677T) The dysfunction leads to higher levels of the amino acid homocysteine, already linked to increased risk of stroke and other coronary diseases"
“the results provided compelling evidence that lowered plasma homocysteine levels via folic acid coupled with B6, and B12 vitamin supplements improved health-related productivity and therefore quality of life for these patients,” wrote the researchers, led by Professor Lyn Griffiths.
Results showed a reduction in homocysteine levels by 39 per cent, compared to baseline, and statistically significant compared to placebo. Furthermore, the supplements were associated with a reduction in the prevalence of migraine disability from 60 per cent at the start of the study to 30 per cent after 6 months. No reduction was observed in the placebo group, said the researchers.
Pharmacogenetics and Genomics In the press: “The effects of vitamin supplementation and MTHFR genotype on homocysteine-lowering and migraine disability” Authors: R. Lea, N. Colson, S. Quinlan, J. Macmillan, L. Griffiths
A study of twenty-five vegetable crops at the University of California at Davis found squash to be among the most nutritious, competing against spinach, carrots, cabbage and potatoes. Winter squash are a source of complex carbohydrates, fiber, iron, potassium and niacin. Squash's orange flesh is high in beta carotene, the source of vitamin A. The deeper the color, the higher the beta carotene content. Low in sodium and calories, a four ounce serving contains about 29 to 43 calories. Winter squash does not lose any quality after picking, and, in storage, actually increases its carotenoid content, adding even more vitamin A. Eating five servings a day of fruits and vegetables lowers the chances of cancer. A recent study documents that eating nine or ten servings daily of fruits or vegetables, combined with three servings of low-fat dairy products, effectively lowers blood pressure. www.specialtyproduce.com/.../Golden_Nugget_Squash_298.php
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