 |
|
Need help or more info, call us:
appelez nous:
 1 877-870-NORM (6676)
We are here 24-7
 More News
|
Enter your e-mail address to receive our FREE newsletter.
|
|
|
|
|
|
|
|
March 25th 2007 - Rebounding - Coconut Oil
|
|
|
Newsletter: March 25th 2007
In this newsletter:
- From our last newsletter
- Rebounding – What’s up with that new craze?
- Coconut oil: What I like about it.
- Himalayan salt – The gourmet of health.
- A word from Norm.
- In our next newsletter
From our last newsletter
- Marine Phytoplankton, the source of life
- Colloidal Silver and Covalent Silver, the differences, the pros and cons.
You can access our last newsletter here:
http://www.healthnorm.com/index-en/news/index.html
Rebounding – What’s up with that new craze?
Well, it’s not a new craze, it’s actually quite old. I am cutting down on the info as I don’t want to bore you with long winded newsletters, so short and to the point:
HISTORY OF REBOUNDING
1911 - Albert Einstein's new theory of gravity finds that the human body cannot tell the difference between gravity, acceleration and deceleration.
1977 - Albert E Carter publishes a pamphlet entitled, "Rebound to Better Health". Later in the year Carter publishes his first full-size book, "The Miracles of Rebound Exercise". Several studies give scientific validation to Carter's claim that rebounding is the most efficient and effective form of exercise.
1981 - Dr Kenneth Cooper's Institute of Aerobic Research finds rebounding provides 25% more strength gains than jogging.
By the end of 1981 rebounding has turned into a fad. Over 100 US firms are now competing for the rebound exercise market. Al Carter's National Institute of Rebounding and Health (NIRH) sells lots of research literature to the manufacturers. Such intense competition begins to reduce both the rebounder price and the quality.
1982 - $72 billion dollars spent on rebounders - most of them of inferior quality.
1983 - 1,500,000 rebounder units sold. Foreign competition drives price and quality to an all time low. Due to the price wars most US manufacturers go broke and shut down. The fad fizzles out in America.
1984 - Al Carter is invited to Hong Kong and agrees to work with the city engineers to design the first folding rebounder. The half fold rebounder thus created prevents a city wide strike by the police and firemen who required a form of exercise that they could do during their shifts.
After the Fad faded... but since the 90s it’s on it’s way back again due to high quality rebounders.
______________________________________
Why rebound exercise has been quoted as the best exercise ever devised by man (NASA)?
Here are a few of my words giving a quick explanation.
- You whole body is moving getting the stress of gravity without any impact.
- Your lymphatic system is given a flow boost due to the rebounding effect. Did you know that rebounding twice a day for 5 minutes without sweat or pain, (you don’t even have to jump, your feet don’t have to leave the mat), reduces your chances of dying young by 20 TIMES, yes you read right.
- Gravity gives us our strength; enhancing gravity makes every cell in your body stronger.
You can read more on our web-site; the NASA report and the immune system.
http://www.healthnorm.com/index-en/Products/ReboundAIR-Canada/Read-The-NASA-Report/index.html
http://www.healthnorm.com/index-en/health_facts/index.html
Coconut oil: What I like about it
The main concern which led me to coconut oil was trans-fats; finding cooking oil that does not burn and become toxic. Yes there are good oils out there, Virgin Olive Oil, very healthy, as long as you don’t overheat it. Then it’s as bad as French fries (chips) and one serving of that is as toxic as smoking a whole pack of cigarettes, wow, yes.
Coconut oil is amazing, at 70 degrees F (21 Celsius), it’s as hard or similar to butter, white in color. At 72 (22 C), it starts to become liquid and clear. When you cook with it, it doesn’t burn, it evaporates, and that’s amazing. But I repeat myself…
Here’s my favorite way of using this oil. Although I am now leaning more and more to a raw food diet, I’ve been a roasted nut junky all my life. Nuts and seeds that is. And once in a while I need a fix. I melt ¼ cup of coconut oil in a non stick, non Teflon, cast iron pan, I take half a pound of organic raw pumpkin seeds and twirl them into the oil so that they are well coated, heat it up at medium heat and wait for the seeds to start crackling like a wood fire (it’s the sound they make when they plump up). I then add some Himalayan salt to taste (more info on that below), then lower the heat to 25-30%, and always mixing for about 15 to 20 minutes, or when you see that the seeds are pretty much all plumped up. A good trick is to take one that is still flat, let it cool and taste it, if it’s nice and crunchy, it’s ready and it’s healthy!
Surprisingly, when we run out, my teenage kids ask me when I’m going to make more, that in itself is amazing to me. Everyone likes them, and you can do this with any organic raw nut or seed, yup! Enjoy…
Himalayan salt – The gourmet of health.
As we were cutting down completely the old “refined” table salt, I found myself reading labels at the grocery store to buy unsalted products. It now takes me half the time to make my groceries because there’s half to 2/3 of the lanes I don’t even walk into, this added to products that have refined sugar. Everything has salt or sugar, and lots of it so that it tastes good. The food manufacturers don’t care if it’s not healthy, it has to taste good so you will like it and buy more. Table salt has been directly linked to high blood pressure, and many more diseases; it’s the first thing that is cut from your diet by your doctor if you have high blood pressure, makes you wonder. But Himalayan salt doesn’t do that, read more why here:
http://www.healthnorm.com/index-en/Products/Himalayan-Salt-Crystals/About-Himalyan-Crystal-Salts/Gourmet-Salt/index.html
http://www.natural-salt-lamps.com/salt.html
http://www.mercola.com/forms/salt.htm
A word from Norm
I was trying to write a shorter newsletter but find that I have so much to tell that it’s very hard to give just a little info. I am on a personal quest and this is taking quite of my time.
As we were on a raw food diet from May to mid September last year, I had found it hard since my teens did not want to join us and I had to make 2 meals all the time. I have a diploma in international cuisine, and still I lacked ideas in preparing raw food “cuisine”. I gave myself the excuse that it’s cold here in Quebec winter and produce is not that fresh. Although this is true, there are ways to go around this. I still kept breakfast raw every day enjoying a fresh fruit smoothie with greens and almond milk. Last week I sat down with the kids and they decided to join us in our new raw for life quest. Trying to make menus for the week, I find myself spending much time on the internet looking for ideas. Here are a few web sites we found and I will let you know in the next newsletter how it flies with the teens… and with me too.
http://www.loveraw.com – there is also some good info on bamboo clothing here.
http://rawyogi.blogspot.com/ - this is a blog for Raw Vegan, there’s so much info, kind of all over the place but lots of free recipes. Click on the archives on the right, links to many…
http://www.1shoppingcart.com/app/?af=431352 This link to Frederic Patenaude from here in Montreal, tons of info.
In our next newsletter
- More on RAW Vegan
- Microwaves
- Teflon cookware
|
|
|
|
|
