Why We Love Coffee + Healthy Ways to Enjoy It
By Jaime Askew, Nutrition Consultant Instructor Did you know that coffee has its own special day? While we love our tea and kombucha here at Bauman College, we’re excited to celebrate National Coffee Day on September 29!We love coffee for the aroma, the taste, and the health-promoting properties it has to offer.
Stone Fruit + Summer Berry Salad
Natural Chef Alumna, Hillori Hansen, and her daughter, Sienna, show us how to prepare a simple and delicious seasonal fruit salad that will be sure to delight friends and family and be the highlight of any summer cookout!Be sure to check out Hillori's
Alumni Spotlight: Chef Hillori Hansen
This month’s Alumni Spotlight Video features Natural Chef grad, Hillori Hansen, who recounts the story of her life-changing experience at Bauman College and her subsequent success as a chef instructor and local TV news personality!Chef Hillori graduated from our Natural Chef program in 2007 and can currently be found sharing delicious, seasonal recipes on
Green Beans With Sesame-Miso Dressing
A Simple Side This Asian-style dish uses miso to add an earthy richness to blanched green beans. The combination of sweet and salty from the mirin, local honey, and tamari add a delicious depth to the flavor of this simple, vegetable side.
The Bauman Burger: Umami Deliciousness!
A Veggie Burger for Everyone So often veggie burgers are disappointing, bland, crumbly copy cats. These burger patties mimic the flavor, texture, and even the color of beef patties! The toasted nuts, the sautéed shiitakes, and the tamari lend a complex, umami flavor that both herbivores and carnivores will enjoy.
Endive Spoons With Olive + Walnut Tapenade
Appetizer Class In the Farm to Table module of our Natural Chef Training Program, our students learn about the varieties of appetizers, how they can be used, and how to plate an appetizer to highlight different ingredients and create visual interest.
Kumquats, unlike many citrus, are eaten whole. The rind contains powerful essential oils, such as cancer-fighting limonene. These tart little fruits are also a great source of immune-boosting vitamin C, as well as other antioxidants, B vitamins, and fiber.
Springtime's sweetheart, asparagus, comes and goes as fleetingly as the season itself. These delicate spears ferment for a short time and their freshness is preserved by soaking in the salty brine.
Roasted Brussels Sprouts With Toasted Walnuts + Dijon Vinaigrette
Roasted Brussels Sprouts This recipe boasts nutrient-dense Brussels sprouts, which belong to the Brassica oleracea family, and have anticancer, antioxidant, antibiotic, and antiviral properties.
Cabbage + Fennel Salad With Citrus Vinaigrette
With cabbage and fennel sprouting up this month, this salad is a colorful and seasonal side dish. It boasts an abundance of healing nutrients, with flavonoids from the cabbage, anti-parasitic properties from the pumpkin seeds, and beta carotene from the carrots.
Sweet + Spicy Kale Chips
These sweet and spicy kale chips are a healthy alternative to the typical potato chip. Kale is high in fiber, which helps remove toxins from the body, regulates carbohydrate metabolism, and can help to prevent colon cancer.
Rice and Beans: The Wisdom Behind a Latin American Staple
In many countries in the world, animal protein is a luxury. To provide their families with calories, nutrients, and dietary fiber, mothers in these places have relied on three primary foods: beans, corn, and squash.
Dairy-Free Creamy Broccoli Soup With Gluten-Free Croutons
This dairy-free soup is made creamy by the addition of oats. The chicken stock is what lends the richness and mouth feel that is missing without having dairy.
Roasted Garlic + Herb Root Mash
This recipe is a delicious, low-glycemic alternative to mashed potatoes. Garlic, oregano, and thyme add powerful anti-bacterial and anti-microbial properties.
Root Vegetable Ravioli
This is a guilt-free pasta dish that celebrates the versatility, beauty, and delicate flavors of vegetables. Thinly sliced beets, kohlrabi, and butternut squash stand in for regular wheat pasta to make ravioli that is better than the original and superior to gluten-free versions.
What’s in Season in December
Bauman College encourages a diet rich in S.O.U.L. (Seasonal, Organic, Unprocessed, Local) foods. With the bounty of the Thanksgiving harvest behind us, and the weather getting cooler every day, eating locally and seasonally may seem like a challenge.
Open House! Next week: June 23, 2016
Fall is a great time to do something new, and we have an opportunity for you to become inspired. Join us at our open house to learn how we can support you in creating the change you seek for a new life, a new career, and/or a new outlook on food and nutrition.
Healing Disease Through Holistic Nutrition: Multiple Sclerosis (MS)
Brigitte Mars talks with An Organic Conversation in a dynamic interview about healing through holistic nutrition, her inspiration while working with Bauman College, and the future of those that she’s guided.
Fruits, Vegetables, Herbs, and Spices for Cancer Prevention and Recovery By Dr. Ed BaumanPlant foods contain literally thousands of beneficial compounds in addition to macronutrients (complex carbohydrates, proteins, fats, and fiber), micronutrients (vitamins and minerals), and phytonutrients (protective chemical compounds that occur naturally in plants).
An Event! Join Us, May 1: Live-Culture Fermentation Basics Part 1
The First of a two-part series, join us for: Fermentation Class: Kombucha, Jun, and Cultured Sodas with Karen Diggs
How to Reduce Water Consumption in the Kitchen
As two of our locations are in California, we’re well aware of the state’s severe drought, the “worst dry spell in 1,200 years,” as The Guardian puts it. However, climate scientists at Columbia University and elsewhere say this drying trend isn’t restricted to the Golden State. Many predict decades-long mega droughts across the Southwest and Great Plains. Indeed, recent NASA research forecasts worldwide water shortages.
Bone Deep: Osteoporosis and the Health and Strength of Our Bones
Looming in the future for most of us is old age, which will hopefully be filled with energy, abundance, activity, and wisdom. These can be the benefits of a life well lived, yet despite these benefits, our bodies are slowly paying the price of having spent so many years alive. No matter what we may think of bumper sticker wisdom, the one that claims, “Growing old is not for sissies” has pretty much gotten it right. Through a lifetime of stress, toxins, trauma, and malnutrition, the organ systems of our bodies gradually lose their reserves. Both men and women have a plethora of possible ills awaiting them: prostate enlargement, cardiovascular disease, weakened immunity and all that comes with it, aches and pains, meno- or andropause, and osteoporosis. Some of our clients will consider these degenerative conditions the inevitable results of aging.
Preserving Summer Produce
Fermentation is an ancient process for preserving foods and promoting health. Since Neolithic times, humans have been making some of our favorite fermented foods – bread, cheese, beer, and wine – and this practice has spread over time to include fermented milk products (e.g., yogurt), sauerkraut, pickles, vinegar, and much more . Many medical and scientific studies have confirmed that fermented foods help people stay healthy because the fermentation process creates an ideal environment for beneficial microorganisms to thrive, resulting in a probiotic-rich food. Probiotics are the microscopic organisms, the "friendly bacteria" that work to maintain healthy gut flora. With the right mixture of bacteria, your gut can more easily break down food, support immunity, and even contribute to positive mental health.
Sleep and Insomnia
By Dr. Kimberly GilmoreSleep is essential for optimal health and is a natural, periodic state of rest. Sufficient sleep allows the body to properly repair and rejuvenate, facilitating the body to maintain physical and mental health. A recent panel of experts determined that a minimum of seven hours of sleep is recommended for all healthy adults (Watson et al., 2015). Research studies support the need for adequate sleep to maintain health, including improved mood, cognitive function, decreased pain, reduced risk of injury, and healthy weight management (Pigeon, Bishop, & Marcus, 2014).
By Ed Bauman, M.Ed., Ph.D.“There is no love sincerer than the love of food.” ―George Bernard ShawLet’s admit it, we love to eat. When we eat well, we choose fresh fruits, vegetables, nuts, seeds, whole grains, legumes, and organic animal products. This is the Eating for Health way. But when we are stressed, we eat to calm down, stimulate, and find pleasure. When these are our motivation, many of us tend toward comfort foods like pizza, burgers, fries,and a soft (or hard) drink. These “happy meals” may make us feel better in the moment, but they are addictive junk foods that work like drugs – quickly, powerfully, and predictably – making us want more even when we know they aren’t good for us. Pleasure seeking, pain avoidant, food programming runs deep. It’s an unconscious reflex response when fatigue,sadness, and uncomfortable emotions surface.
Food is Life
By Helge HellbergIt's been a long time – twelve years – since I graduated from Bauman College in Santa Cruz as a Nutrition Consultant. I signed up for the program knowing full well that I was not interested in seeing clients and making nutrition consultancy my profession. What I did know then was that without nutritional knowledge, I would likely fail at my new position.
2015 NANP Conference
You Can’t Afford to Miss THIS Conference!It is not often when a group of like-minded professionals have the opportunity to get together and share wisdom and experiences with one another. We are in a time when major corporations are taking over our food supply and controlling the information that the public sees and hears. This is a time when it is more important than ever for us to come together as holistic health practitioners, as community members, and as humans to speak truth and inspire each other to be principled in our work and our lives no matter what comes our way.
Career Services for Natural Chef Students
Bauman College offers its Natural Chef students a robust slate of career services to help support their professional success. Check out what our Career Services Platform can do for you:Build, update, and forward online career portfolios to employers Create resumes with our free resume builder Search our exclusive job, internship, and externship listings Connect with other students, alumni, employers, and community partners Check out and register for our latest career events and webinars Receive expert career advice and training from our on-staff career specialist Download free career advice documents and podcasts Learn expert job tips from over 100 free career videos Read our career related announcements And much more!
A Fresh Take on the Culinary Arts
The Bauman College Natural Chef program offers a fresh take on the culinary arts by going beyond a traditional culinary education. By being part of the program, students not only learn the fundamentals of cooking, we take them further so that they know how to cook well and are able to help themselves, their loved ones, and their clients reach optimal health. For over 25 years, Bauman College has been a leader in holistic health and nutrition. We are excited to announce some fresh, new additions to our culinary program to elevate our students’ knowledge and skills so that they can expand their repertoires and begin successful careers upon graduation.
Gluten: From Fan Favorite to Four Letter Word – Part 2
In Hiding I remember the first restaurant I visited after learning I was gluten intolerant and going gluten-free. It was a sushi restaurant. I was brand new to eating gluten-free and still learning the ins and outs of the lifestyle. Sushi, I thought, was my safest bet. Fresh fish. Rice. No worries! Wrong. Let's see where the rookie faltered. For starters, I didn't let my server know that I had a gluten intolerance. I discussed cross-contamination in this blog, but it's always good to let the restaurant know your sensitivities, even if you're ordering gluten free items, so the kitchen can be extra careful. Also, had I let someone know, they may have alerted me to known gluten-containing items, such as soy sauce. Ahhhhh, the soy sauce. Gluten free 101, but I hadn't yet reached that chapter. Most places that use/serve soy sauce have a gluten-free alternative called tamari. Be sure to ask for it. I did not that night. That was only the beginning. Cucumber salad - imitation crab on top, contains gluten, I ate it all. Even the sushi roll I got (salmon and rice) most likely had our sneaky little friend hiding somewhere inside (the vinegar used in sushi rice, the wasabi, and pickled ginger on the side often contain gluten).
Gluten: From Fan Favorite to Four Letter Word – Part 1
The Restaurant DilemmaI'm not a doctor, nor do I play one on T.V. I do, however, fashion myself as a bit of a foodie. So when it was discovered that I was (non-celiac) gluten intolerant, I feared my lifelong love affair with all things edible was about to come to a screeching halt.
Who is a Natural Chef?
People bring therapeutic cooking into their lives for many reasons. Whether you or a loved one experience a sudden illness that makes you think twice about what you eat or you just notice more and more stories coming out about the health benefits of certain foods, there seems to be something to the notion of cooking with whole foods.
Donnie Yance Workshops In Berkeley
On Sunday, March 30th, two continuing education workshops will be offered by Donnie Yance at Bauman College in Berkeley. WORKSHOP ONE: Elite Herbs for Mastering Stress, Aging, and Chronic Disease Sunday, March 30, 10:00 am - 1:00 pm Location: Bauman College, 1007 University Ave, Berkeley, CA 94710 Cost for each workshop:$50 Bauman College student/graduate; $65 general publicWeaving together the ancient wisdom of herbalism and natural health practices with up-to-date scientific research, renowned clinical herbalist and certified nutritionist Donnie Yance will teach how to master stress, improve energy levels, counteract degenerative disease, and age well by using the elite class of herbs known as adaptogens.
Happy New Year!
Happy New Year everyone!If you're looking for ways to keep to that healthy eating New Year's resolution this weekend, check out a favorite episode from An Organic Conversation, "Healthy Junk Food: Satisfy Your Cravings Naturally.
Want to be a part of the Label GMOS California movement?
Mark your calendar for the first Monday of next year. On January 6th, 2014, starting at 9:30 am, California food lovers will gather at the capitol to be part of the Label GMOS movement.
Oats: Do They or Don’t They Belong in a Gluten-Free Diet?
By Jodi Friedlander, N.C.Are you confused as to whether oats, even those that are certified gluten-free, can be tolerated by people with celiac disease and other forms of gluten sensitivity? If so, you’re in good company, as there’s quite a bit of controversy surrounding this topic.
Oats: Do They or Don’t They Belong in a Gluten-Free Diet?
By Jodi Friedlander, N.C.November 10, 2013 Are you confused as to whether oats, even those that are certified gluten-free, can be tolerated by people with celiac disease and other forms of gluten sensitivity? If so, you’re in good company, as there’s quite a bit of controversy surrounding this topic. No matter where one looks, whether it’s some of the online gluten forums or the scientific research, there is little agreement and a lot of confusion. Some people with celiac disease tolerate oats very well; some do not. The same holds true for others who experience non-celiac gluten sensitivity (NCGS), which is in itself a confusing and only recently acknowledged medical entity. In fact, despite how much we hear about it in the media, very little is known about NCGS, and research into it is in its early stages. As for oats, there’s much to be learned here, too.
Curious about what’s really in the food in your supermarket aisles?
Curious about what's really in the food in your supermarket aisles? Tune in to Dr. Michael Smith's Healthy Talk show today at 12:00pm PST on
Spaghetti Squash with Turkey Meatballs and Spinach Sauce
Replacing refined carbohydrates, like pasta, with complex carbohydrates, like squash, is important for maintaining ideal body weight.
Brought to you by Bauman College Natural Chef graduate, Erin Weldon:Creamy Tahini Zucchini Soup1 sliced leek 5 chopped zucchini 2 smashed garlic cloves a few twigs of fresh time vegetable broth a can of chickpeas a tablespoon of tahini smoked sea salt a pinch of white pepperSimmer the following until soft : 1 sliced leek 5 chopped zucchini 2 smashed garlic cloves a few twigs of fresh time vegetable brothThen blend the mixture with the drained can of chickpeas, the tablespoon of tahini, smoked sea salt, and white pepper.
Marin County: Breast Cancer Update
By Jodi Friedlander, N.C. Few words strike fear into our hearts the way “cancer” does, and if you’re a woman this is especially true for cancer of the breast. So, in 2002, when it was reported that between 1995-1999 breast cancer in Marin County had peaked with a rate of occurrence of 198.5 per 100,000 white women per year, a number about six times greater than that of the rest of California,1 everyone got very scared. Marin County, after all, boasts a high proportion of well-educated, well-heeled women who purportedly eat well, exercise, reduce their stress, and breathe clean air. In other words, their level of risk factors would be considered low. If they were susceptible to such high rates of breast cancer, then who among us was safe? Theories about the causes of these rates ping ponged through the national media: Perhaps it was overexposure to dry-cleaning chemicals, excessive wine imbibing, or waiting until later in life to start families. In other words, some factor of the affluent lifestyle must have been to blame. Well, it turns out there was at least one lifestyle factor at work, though not one of the aforementioned suspects.
Government Shutdown: A Wake Up Call to Eat for Health
The government shutdown means many routine food inspections by the Food and Drug administration have come to a halt. If our food hasn't been inspected by the government, how do we know if it's safe to eat?Dr.
Eating for Health Portion Size Guide
Whether you want to lose weight or just eat healthy, keeping track of how much you eat is essential for positive dietary choices. Use this guide to help you figure out how many servings to put on your plate and how to keep yourself on track towards your health goals.
Addressing the Issue of Arsenic in Rice
By Edward Bauman, M.Ed, Ph.D. and Jodi Friedlander, M.S., N.C. In the 1944 cinematic comedy Arsenic and Old Lace, two elderly maidens “charitably” murder lonely old bachelors with glasses of arsenic-tainted elderberry wine and then bury the bodies in the basement. Criminally speaking, this was a perfect choice of poisons because arsenic, which can be inhaled, swallowed, or absorbed through the skin, leaves the body quickly, leaving little to no trace that it was ever there. After three days a urinalysis will be negative, and even hair or fingernail testing, used to determine chronic exposures to minerals, would not detect low-level exposures, making diagnosis of arsenic poisoning difficult. Yet both acute high doses of arsenic and chronic low doses are quite toxic.
Cinnamon’s Infection and Diabetes-Fighting Properties Revealed
Written By: Sayer Ji, FounderSayer Ji is an author, researcher, lecturer, and advisory board member of the
Adzuki and Green Bean Salad with Tamari Glazed Almonds and Miso – Ginger Vinaigrette
Getting bored of your everyday salad? Mix it up with this delicious, digestive friendly Asian course- a twist on a three bean salad.
Make your own crackers
Wow the crowd with your very own homemade Cheese-it.Cheese CrackersIngredients¾ cup brown rice flour 2 Tbs potato starch 2 Tbs tapioca flour ⅛ tsp xanthum gum 2 cups hard goat cheddar cheese, grated 2 Tbs coconut oil 1 large egg, at room temperature 1 Tbs water ¾ tsp salt ⅛ tsp freshly ground black pepperProcedure1.
Millet Bread Croutons with Cashew Cream and Arame Caviar: An Open House Snack
Join us for our Berkeley Open House this Thursday, June 20th.
Peach Sage Jam…an incredible combination of flavors
It's peach season! Try this nutritious version of peach jam for a twist on an old favorite.This summery jam is thickened with arrowroot and chia seeds, giving it a nutritional boost.
Saturated Fats: Separating Myth from Fact
By Jodi Friedlander, N.C. Due to studies first undertaken in the 1950s, it has been generally accepted that consuming saturated fats and dietary cholesterol will lead to increased serum cholesterol, which will then promote arterial plaque buildup, putting us at risk for heart attacks and strokes. These early studies were joined by others that found an association between saturated fat and heart disease risk, and thus was born the “diet-heart hypothesis,” which equated this association with causation. Dietary recommendations for replacing saturated fats in the diet with vegetable oils and carbohydrates soon followed and continue to this day. Current recommendations by the World Health Organization and by the U.S. Dietary Guidelines are for saturated fat intake to be limited to no more than 10% of daily calories; the American Heart Association would like to see no more than 7%1. The diet-heart hypothesis spawned the low-fat, low-cholesterol food revolution, with an upsurge in the manufacture and sales of packaged foods, polyunsaturated vegetable oils, and refined carbohydrates, accompanied by the development and widespread usage of the cholesterol-lowering statin drugs.
Labneh Stuffed Dates…a sneak peak into Bauman College’s Open House
Try this delicious snack featured at our Open House this June!Labneh is a nutritious, creamy cheese made from strained yogurt. It can be used in sweet or savory dishes.
7 Ways to Prevent and Even Reverse Heart Disease with Nutrition
Written by: Sayer JiSayer Ji is an author, researcher, lecturer, and advisory board member of the National Health Federation.
Nutritious Spins on Old Favorites
By Jimmy Wilson, N.C.One of the biggest misconceptions about shifting to an Eating for Health diet is that you’ll be forced to give up your favorite foods. Our societal conception of nutrition is deeply ingrained with the idea that health comes from bland boring flavors, and that self-denial is the way to go. At Bauman College we believe that this could not be further from the truth. Here we know that the best health comes from the addition of fresh local produce, quality proteins, raw nuts and seeds, whole grains, and all kinds of booster foods and spices that enliven the palette and build our nutrient reserves. Adopting a whole foods diet has the power to keep us healthy and satisfied. When we have all the nutrients required for proper bodily function, and our bellies are full of the most nutritious foods, our unhealthy cravings are naturally reduced and we reach a state of metabolic stability.
Vitality Fasting for the Fun of It
Written by Dr. Ed Bauman, Co-facilitator of the Bauman College Vitality Fasting Retreat What comes to your mind when you think of fasting? Being hungry, grouchy, dutifully cleaning out your internal organs, cleansing and rejuvenating? Of all these things may spring to mind, but the latter is what is key; cleansing and rejuvenating are the vital components of each and every fast.
Everyday Green Juice
Parsley is considered an herbal multivitamin. A cup of minced parsley (about 4 oz. or 100 g) contains more beta carotene than a large carrot, almost twice as much vitamin C as an orange, more calcium than a cup of milk, and twenty times as much iron as a serving of liver.
Microwave Ovens: What Do We Really Know?
By Jodi Friedlander, NC Curriculum Consultant, Bauman College The subject of the safety of microwave oven use can cause heated debate. It seems that most people I speak with in the holistic nutrition field decry the use of these ovens, citing studies and articles that support their contentions that microwave cooking destroys nutrients and is dangerous to our health. The "studies" that virtually every book and Internet site use to condemn cooking in microwave ovens emanate from two sources that for all intents and purposes don't exist.
Cutting Open a Coconut
The first time I saw a coconut being cracked open, I was in Nicaragua with my parents and little brother, visiting my relatives. Only 10 years old at the time, I watched a young man hold a coconut in his bare hand while striking it with a machete with the other hand.
Bauman College Vital Scoop Recipes
The Bauman College Vital Scoop is a delicious booster food that allows us to easily and delectably increase the nutritive value of our sweet and savory dishes. It's a great way to increase protein and an abundant array of vitamins, minerals, phytonutrients, and antioxidants. Add the powder to your morning smoothie, stir it into grains for a healthy breakfast, use it to turn your favorite desserts into something healthy, or even stir it into to teas, or savory soups. Below you'll find some great ideas on how to boost your mineral reserves by incorporating Vital Scoop into your daily meals.
Marlina Eckel on An Organic Conversation
Below is a transcript from Associate Director Marlina Eckel's appearance on the radio program An Organic Conversation. Click here to listen now! Program: Pounds of Wisdom: How Nutritional Knowledge is Shaping Society From Dietitians in supermarkets, nutritionists in schools, and chefs basing menu’s on nutrition and in-season produce… How is nutrition changing the face of American business? Consumer demand has significantly changed over the past decade. As consumers learn more about health, and how their health is related to what they eat, they are incorporating foods in their diet that are seasonal, organic, unrefined, local, and healing.This new culture around health and healing foods has really dictated that American businesses change in order to meet this increasing desire in the marketplace and remain competitive.
Saying “I Love You” With Chocolate Just Got Better
By Jodi Friedlander, N.C.January 12, 2013 Valentine’s Day, the holiday traditionally associated with love, is most notably celebrated with chocolate. Considered by some to be an aphrodisiac, by others to be an antidepressant, chocolate is a food that people feel passionately about - a passion that goes beyond a love for the sweetness of most candies or desserts. For the true chocoholic, just thinking about chocolate can evoke pleasure, though the body’s physical response is likely due to one or more of the cacao bean’s more than 380 known chemicals (Andújar, Recio, Giner, & Ríos, 2012). Research is proceeding at a fast clip to reveal the cacao bean’s specific chemicals and chemical combinations, so we can better understand its effects.
By Ed Bauman, M.Ed., Ph.D. Establishing a diet direction is a way to organize the amounts and varieties of foods one chooses to consume in order to achieve a specific effect. Our lives, as with everything else in nature, run in cycles. We have daily, monthly, and seasonal cycles, as well as progressing stages of life. Learning to eat to support our nutritional requirements for all of these can help us achieve healthful eating patterns and prevent us from getting into nutrition ruts.
Why the Apple is One of the World’s Most Healing Superfoods
Written by Sayer JiSource: http://www.greenmedinfo.com/blog/why-apple-one-worlds-most-healing-superfoods
Wilted Spinach and Basil Salad with Warm Balsamic Vinaigrette and Toasted Dulse
An Eating for Health, nutrient-dense, version of traditional spinach salad. Toasting the dulse, a mineral-rich booster food, creates a crunchy texture and flavor reminiscent of bacon.
Roasted Brussels Sprouts with Toasted Walnuts and Dijon Vinaigrette
Walnuts provide healthy fats that are necessary to support a healthy cardiovascular system. They are toasted in a low heat to preserve their fats.
Reductionism: Dinner Goes To Pieces
Sayer Ji and Tania Melkonian founded Doctor Gourmet: Edible Education, in order to facilitate a direct experience of the healing properties of food through the labor and joy of sourcing, preparing, sharing and consuming it, as well as through providing a deeper understanding of their medicinal properties.
If You’re Concerned About Breast Cancer…What You Must Know
Helayne Waldman, Ed.D, CNE, is a holistic nutrition educator specializing in nutritional support for those with cancer or those at risk for cancer.
Americans Eat More Than Their Body Weight in GMOs Every Year
Written by Ethan A. HuffSource: http://www.
Stop Monsanto’s Sneak Attack on Organic & Non-GMO Farmers
Below is a call to action to Stop Monsanto's Sneak Attack on Organic & Non-GMO Farmers!Tell Congress to Strike Sec.
Dr. Bauman Discusses National Wellness in the Newest Edition of Nexus Magazine
Click on the link below to find an interview with Dr. Bauman by Nexus publisher Ravi Dykema about cultural influences that have affected our nutrition, how building community can improve our health, and the future of food and eating.
Alternative Baking Tips and Tricks from Natural Chef Kasey Caletti
Alternative Baking Tips & Tricks Below you'll find some interesting and educational tips, from Bauman College Natural Chef
Is the American Dietetic Association Attempting to Limit Market Competition in Nutrition Counseling?
Stay up to date on the matters that mean most to you. Click the link below to find out more about the legalities of practicing nutrition consultation.
The Days Leading Up to a Fast – How to Prepare the System
Many of us our planning ahead for a healthy fast to jump start us into the spring season. Here is a little information to give you a head start in cleansing your body in a health supportive way.
Quick Nutrition Tip – Chocolate: The Indulgent Antioxidant
Did you know that dark chocolate contains up to four times the antioxidants found in tea? In addition, the average bar of dark chocolate contains more phenols than an 8 ounce glass of red wine.
10 Super Easy, Time-Effective Ways to Improve Your Wellness
Afraid you won’t be able to keep that New Year’s resolution to live a healthier lifestyle? Improving the way you live doesn’t have to be difficult or time consuming.
Bauman College State of the Art Kitchens in Berkeley
We have recently moved our Berkeley location into a newly renovated historic building. This new facility is complete with huge commercial kitchens outfitted with top-of-the-line restaurant quality equipment and spacious nutrition classrooms.
5 Ways to Clean Out your Cupboard
If you have recently begun one of our programs or are otherwise just getting started with an Eating For Health™ lifestyle, you are learning that many of those foods you previously believed to be healthful actually contain some pretty harmful ingredients.
Holiday Food Traditions – History, Meaning, and Nutrition
The month of December is full of holidays with rich traditions. These holidays are generally joyous occasions when people find themselves reconnected with seldom-seen family and friends for the purpose of celebration.
A Totally Possible Holiday Treat from “Kitchen Impossible”
Thanksgiving is right around the corner, and for many of us who love to cook and eat, it is an extremely anticipated and joyous holiday.
The California Ballot Initiative: Standing Up to Monsanto
Check out this information below about mandatory GMO labeling in California. Bauman College has been following the news on mandatory GMO labeling.
Nourishing Your Aging Parents and Yourself
By Edward Bauman, M.Ed, Ph.D.When I get older, losing my hair Many years from now Will you still be sending me a valentine? Birthday greeting, bottle of wine If I stay out till quarter to three Will you bar the door? Will you still need me? Will you still feed me? When I’m sixty-four Each of us is growing older day-by-day; some healthfully, some not so well. Baby boomers are finding their children grown and taking care of mom and dad is their latest responsibility. Aging parents can require much the same level of care as young children.
Can Feasting and Fasting Be Equally Healthy for You?
By Ed Bauman, M.Ed., Ph.D. and Debbie GisonniThe insatiable desire for a quick fix to achieve health and weight loss sends most people from one extreme to another in their diets and, ultimately, their lives. Deprivation is usually the common thread in most diets, and traditional fasting takes that concept to the extreme. On the other hand, feasting is seen as an act of pure gluttony. Cultural norms tell us that deprivation is good and feasting is bad. But what if feasting and fasting were equally healthy for you?
Cake Challenge: Gluten, Dairy, and Sugar-Free Cake
I love food. My friends love food. And I love my friends.One of my friends is having a birthday and to show her just how much I love her, I am baking a cake.
40 Days of Yoga: Day 34
Food journaling has taught me to be really aware when cravings arise. I ask all sorts of questions of myself - what is causing my craving? Is it emotional hunger? Is it physical hunger? How strong is the craving? Would yielding to the cravings actually satisfy it? And if not, what tools do I have in place to deal with the urge to eat?These are just a few of the things I think about when a desire for food comes up.
Cooking with Color – Spring Vegetables
By Jessica "Jimmy" Wilson, N.C.As the vernal equinox approaches, so too does the much anticipated bounty of spring fruits and vegetables. After months of limited seasonal produce, spring brings with it the welcomed promise of abundant gardens, ripe with brilliant red and gold sugar beets, flaming yellow lemons, gorgeous red radishes, deep purple eggplant, crisp green asparagus and a rainbow of heirloom carrot varietals. Soon too the local markets will be brimming with the colorful bins of spring vegetables, ready to enter our kitchens, adorn our tables, and better our health.
40 Days of Yoga: Day 27
I love having the ability to change my mind at any moment. I used to think of it as hypocritical if I said one thing one week and then a completely different thing the next, but I now just see it as living in the moment and being aware of the impermanent nature of life.
40 Days of Yoga: Day 20
Patience. Something I've been exploring during this week of equanimity. And something that has brought me great reward.After the gigantic realization that I tend to push myself too hard, courtesy of my injured hamstring, I learned the importance of backing off when enough is enough, and giving something the time and space it needs to work itself out.
40 Days of Yoga: Day 18
Still on the topic of equanimity, an observation from today:I feel like there is a component of empathy involved in equanimity. That isn't to say there's attachment or living in the past, but there's a deeply human component that's stronger than sympathy.
40 Days of Yoga: Day 16
My husband and I got into a very interesting conversation about equanimity following my last post. He brought up two rather intriguing points: 1 - although everything we need is within, everything we want is without, and 2 - why should we strive for being satisfied with just ourselves when it's the relationships we build with others that makes mankind great? I thought his observations were astute, and I wanted to take them to the blog.
40 Days of Yoga: Day 14
My yoga practice is sacred to me. I realized just how true this was as I rushed through traffic on Day 14 trying desperately to make it to class on time (anxiety and desperation in the face of adversity - not very yogic, but that's a topic for another day).
40 Days of Yoga: Day 13
Day 13, and I'm dealing with an injury. Somewhere along the way, I pulled my hamstring, and I have been reluctant to accept it. I really wanted to find out where the hang up was to being at peace with what is (injured), so I've been doing a bit of investigating.
40 Days of Yoga: Day 7
Today I had an amazing opportunity to meet with a group of colleagues to discuss The Spirituality of Eating. One specific aspect of our curriculum at Bauman College, the Eating For Health model’s “Four Levels of Eating,” offers a look at the range of motivating factors for eating.
40 Days of Yoga: Day 1
Part of the 40 Days workshop is a focus on diet, specifically eating mindfully. That concept may not seem radical to most, but when you're asked to think about what you consume, when you consume it and why, you begin to wonder "how the heck have I checked out of every meal I've consumed for as long as I can remember?" Really, I encourage you to try it.
40 Days of Yoga – One Chef’s Journey through Mind, Body, and Spirit
Once upon a time, I visited a yoga studio where they had posted the most clever, and possibly most profound, sign in their women's restroom.
A Recipe For Immune Health
By Edward Bauman, M.Ed., Ph.D. The recipe for immune health is to eat and sleep well, stay hydrated, walk daily, take antioxidant nutrients and maintain a kind, positive attitude come what may. The immune system is our cellular guardian angel and private body guard. The sweet part is that it works to watch over us every minute of every day and is dedicated to protecting our cells from outside or inside threats. Should a microbe, such as a virus, enter our body, a carefully mediated response is set in motion to neutralize the intruder. Typically, the body responds with a localized inflammatory response from the skin or mucous membranes to keep the offender away from our precious internal organs.
Swine Flu: Media, Medicine & Natural Health Perspectives
By Edward Bauman, M.Ed., Ph.D. The Swine Flu outbreak of Spring 2009 created a media circus and nightly news horror movie with all of us as supporting actors (without pay). The Plot: A new molecule of mass destruction is released from our neighbor to the South, comprised of a deadly mix of bird, human, and swine flu, and the phenomenon is described as pandemic. Mass fear is engendered and panic-driven questions are raised. Is this microbial Katrina stoppable? Can we find a vaccination in time? Are there enough respiratory protective masks to go around? Could this be the fulfillment of a biblical prophecy related to eating animals with cloven hooves, a symptom of bad animal husbandry, biological warfare...is it all, some, or none of the above?
Women and Hormones: Mid-Life Endocrine Balance
By Jodi Friedlander, M.S., N.C. Reproductive hormone imbalance, especially in women, is a widespread phenomenon, deeply impacting the quality of life for those affected. It often begins before puberty and continues on through and beyond menopause. Symptoms vary widely in type, number, and severity and tend to increase as women approach mid-life.
Restoring America’s Health: Recommendations for the Obama Health Reform Team
By Ed Bauman, M.Ed., Ph.D.The U.S. health system’s current focus on disease management (>96% of health care costs) offers little opportunity for health promotion (< 4 % of health care cost) programs.
Cool Inflammation: Say No to NSAIDS
By Edward Bauman, M.Ed., Ph.D, N.C.Share Guide, Nov/Dec 2008 (Non-Steroidal Anti-Inflammatory Drugs) Common prescription and over-the-counter pain relievers such as Aspirin, Ibuprofen, Vioxx®, and Celebrex® may work for the short-term but are not as safe as you might think! NSAID-associated health issues are estimated to result in 103,000 hospitalizations and 16,500 deaths per year.
America's Drinking Problem
By Jodi Friedlander, N.C. and Edward Bauman, M.Ed, Ph.D. Filthy water cannot be washed. ~African Proverb My fellow Americans, we have a problem, a drinking problem – but rather than getting high as a result, we’re sometimes getting sick. Sometimes we’re even getting conned. Turn on your kitchen water faucet, or purchase a leading brand of bottled water, and what do you get? It all looks and tastes like clear, clean water, but as many people already know, what we see often is not what we get.
Eating To Win
By Jodi Friedlander, M.S. and Edward Bauman, M.Ed, Ph.D.While watching the 2008 Olympics recently, did you wonder what those world-class athletes were eating? Just as top-tier athletes need trainers, coaches, psychologists, and health advisors, so too does the weekend athlete, who trains intermittently and may be unaware of the toll that strenuous exercise can cause when the diet is poor or erratic.
Diabetes and Sugar Substitutes
By Jodi Friedlander N.C. Recent research studies, and much clinical and anecdotal evidence, suggest sugar substitutes—including aspartame and Splenda®—are contributing to weight gain and diabetes. This is in addition to the many other side effects connected with them.
Confused About Fats? Here's the Skinny
By Ed Bauman, M.Ed., Ph.D. and Barbara Liss, N.E. It is essential to learn how to differentiate good fats from bad. Despite prevailing rhetoric, it can be as unhealthy to fear and avoid all fats as it is to consume them in large quantities. Our bodies create substances from fats that are necessary for good health. Some fats absolutely must be obtained from the diet -- hence the term "essential fatty acids." Other fats can be derived from these as they are broken down and metabolized in the body. Fat is used to store energy, make hormones, and transport vitamins, among other important functions. For a moderately active person, approximately one third to one half of one’s daily calories can come from healthful fats.
Hashimotos Autoimmune Thyroiditis: Eating for Health Applications for Recovery
By Jodi Friedlander, N.C. & Edward Bauman, M.Ed., Ph.D. As the world becomes more polluted, the incidence of “autoimmune” disease will steadily increase. Our environment is killing us and no medicine can protect us.In most cases, little attention is paid to the causes or contributing factors that drive autoimmune conditions. Autoimmunity is most easily understood as a “hyper-immune” state. With conditions as diverse as multiple sclerosis, lupus, rheumatoid arthritis, scleroderma, and even some forms of diabetes, the confluence of stress, toxicity, trauma, and poor nutrition, with an element of genetic susceptibility, promotes aggressive immune function that destroys sensitive body tissue.
Aspartame: Sweet Dangers
By Jodi Friedlander, N.C. and Edward Bauman, M.Ed, Ph.D. Aspartame, accidentally discovered by a researcher working on a stomach ulcer remedy in 1965, has been in use in the United States since the 1980s and is currently one of the most widely used artificial sweeteners in the world. Aspartame is a dipeptide (two bonded amino acids) and breaks down in the intestinal tract into its component amino acids - phenylalanine (50%) and aspartic acid (40%) - and into methanol (10%), which is a toxic alcohol. These amino acids, as with all dietary proteins (chains of aminos), provide four calories per gram, so aspartame is not a non-caloric, non-metabolized sweetener. However, because it is almost 200 times sweeter than sucrose (table sugar), so little is required for sweetening purposes that its caloric contribution is negligible.