Author: Ann Zimmerman

Caution vs. Fear: When concern goes too far

Written by Ann Zimmerman on January 10, 2015. Posted in Immune Health and Balance, Stress and Fatigue.

By Clark Zimmerman, LAc.

My Step father just retired this year at the ripe age of 81. During his career as an OBGYN, he commonly spent a lot of time in the hospital preforming surgery or helping women give birth. During my entire childhood I never once remember him calling in sick. A few years back I asked him how he managed to pull this off, considering he often missed sleep, ate hospital food and spent his days in a place full of sick people. He credited his good genes a little, but he mostly attributed his good health to his lack of worry about getting sick.

In this day of media bombardment and sensational sound bites, you could easily think that all of the world is a frightening place. That we simply live one event away from major catastrophe. While it pays to be informed and cautious, at what point does too much worry become a problem? It is good to be cautious. Caution can keep us safe by limiting our exposure to potentially dangerous situations. However when caution becomes fear or paranoia, it can have a negative effect on our life. Fear has very noticeable physiological effects on your body. It can effect your appetite and digestion, mental health and sleep in ways that are not only uncomfortable, but can also make you sick. Stress and worry lower your immune function, making you less resistant to illness and disease.

Get Cultured!…(by your food)

Written by Ann Zimmerman on January 10, 2015. Posted in Digestion/Diet, Immune Health and Balance.

by Ann Zimmerman, LAc.

Cultured foods are foods that have been fermented. This is the process of preserving and enriching food by using beneficial bacteria. Certain species of bacteria help us digest our food, protect us from disease, repair our intestinal cells, and provide us with essential amino acids and vitamins. Science says that there are more microorganisms in our intestinal tract then there are known stars in the universe. All of life evolves and depends upon bacteria for survival. We know that plants and trees grow because in their roots, bacteria fix minerals from the soil to help them grow.

The tradition of eating fermented foods is ancient and world wide. For thousands of years people have been preserving food with the help of bacteria called lactobacillus. Foods such as raw sauerkraut, raw cultured vegetables, miso, kombucha, keifer, and yogurt are sources of this bacteria When lactobacillus is allowed to flourish it helps to break down food and make it more digestible. Also providing live enzymes and beneficial bacteria to help with the whole digestion process.

Winter Roots

Written by Ann Zimmerman on January 10, 2015. Posted in Immune Health and Balance.

By Clark Zimmerman

Winter is the season of roots. As the daylight wanes and the temperature drops, plants pull their energy away from above ground to store into their roots. This is a chance for the plants to rest and consolidate energy before spring’s growth spurt. Making winter the best time of year to include roots in your diet and medicine.

The chemical profile of a plant changes throughout the year. Typically, the part of a plant that is most noticeable in a particular season is also the part of the plant that is the most useful part to consume. Carrots, burdock, potatoes, beets, turnips and parsnips are all in their prime in the winter months. Not only does their flavor tend to be sweeter, they are also more nutritious. They provide the nutrients that our body’s need to thrive in the cold and dark winter months. Roots typically take longer to cook and go perfectly with the seasons desire to be by a warm stove or a simmering soup.