Keeping the bedroom environment comfortable and keeping the room temperature cozy and very dark at night can improve your sleep.

You should avoid spending too much time in bed when you are NOT sleeping. For example, if you plan to sleep 7 hours, don't spend 10 hours in bed.

Drinking alcohol before sleeping helps you go to sleep initially, but several hours later, it wakes you up again.

Exercising daily makes for a better night's sleep.

Sunlight during the day helps you sleep better at night. Bright sunlight exposure, particularly in the late afternoon or early evening, will help improve your sleep.

Taking a warm bath before bed initially raises your body temperature, and when your body cools off, it makes you sleepy.

Shredded Brussels Sprouts with Maple Hickory Nuts

Yield: 8-10 servings

3/4 cup hickory nut halves or very coarsely chopped hazelnuts (3 ounces)
1/2 stick (1/4 cup) unsalted butter
1 tablespoon pure maple syrup
1 teaspoon salt
2 pounds Brussels Sprouts, discard any discolored leaves and leave stem ends intact
1/4 teaspoon black pepper
1 tablespoon cider vinegar (balsamic vinegar is good, too)

Special equipment: a Japanese Benriner or other adjustable-blade slicer

Put oven rack in middle position and preheat oven to 350 F.

Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes.

While nuts toast, melt 1-tablespoon butter and stir together with syrup and 1/2-teaspoon salt. Add maple glaze to hot nuts and toss to coat.

Holding each Brussels Sprout by the stem end, cut into very thin slices with slicer. Toss slices in a bowl to separate layers, or you can just them let them fall apart in the pan.

Heat remaining 3 tablespoons butter in a 12- to 13-inch skillet over moderately high heat until foam subsides, then saute shredded sprouts with pepper and remaining 1/2-teaspoon salt, stirring, until sprouts are wilted but crisp-tender, 3 to 5 minutes.

Add vinegar and saute, stirring, 1 minute.

Add nuts and glaze in baking pan and saute, stirring, 1 minute.

Cooks' notes:
-Nuts can be glazed 1 day ahead and cooled, then kept, covered, at room temperature.
-Brussels Sprouts can be sliced 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Reviewers' Notes:
-Add some crumbled blue cheese to make it even more awesome!
-Shredding the sprouts really prevents the bitter taste you can get with whole boiled sprouts.

Mahimahi with Macadamia Nut Crust - Perfect fish recipe - easy to make and easy to clean up.

Yield: serves 2 - This recipe doubles or triples easily.

1 10-ounce Mahimahi fillet (1 inch thick), skinned, halved crosswise
1/2-cup fresh limejuice
1 tsp minced garlic (optional)

1/3 cup panko*
1/4 cup chopped macadamia nuts
1 teaspoon minced fresh cilantro
1/8-teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted

*Japanese-style breadcrumbs, found in the oriental section of most supermarkets.

Place Mahimahi in shallow dish. If using garlic, add it to the limejuice, then pour lime juice/garlic over the fish. Marinate 30 minutes to 1 hour, turning fish over occasionally.

Preheat oven to 350 F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish.

Remove Mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere.

Bake until fish is cooked through, about 20 minutes. Broil for a couple of minutes to brown.

Transfer to plates and serve with Mango Salsa and brown rice for a very healthy dish!

Mango Salsa

Yield: Makes about 2 3/4 cups

2 cups chopped pitted peeled mango
1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh limejuice
4 teaspoons olive oil

Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

Source for all recipes: Epicurious.com

Did you know that Monsanto Chemical Company owned both saccharin AND aspartame? Interesting little tidbit, huh?

Here's another one - Monsanto Chemical Company's first product in 1901 was saccharin, and their first customer was the brand-new Coca-Cola Company.

I think that it is important to learn about the companies that play such influential roles in our lives and the lives of our children. So, who are the sweetener giants and armchair generals controlling this sweetener war going on today?

MONSANTO

Monsanto Chemical Company was the company that first brought us saccharin in 1901, and then aspartame in the form of NutraSweet/Equal^®. But, Monsanto did not invent aspartame; G.D. Searle Pharmaceuticals accidentally stumbled across it while searching for a new ulcer drug in 1965. Because of aspartame's toxicity, aspartame had a difficult time getting FDA approval from 1965 until 1981 when the FDA finally, yet most questionably, approved it as a tabletop sweetener only. In 1983, the FDA then approved aspartame for carbonated beverages, and this created serious competition for Monsanto's saccharin. So after four generations of the Searle family owning and operating G D Searle Pharmaceuticals, in October 1985, Monsanto bought Searle for $2.7 billion, making Searle a wholly owned subsidiary of Monsanto.

This made Monsanto owner, manufacturer and marketer of both saccharin and NutraSweet/Equal.

Monsanto's background is most attention grabbing and diverse. Monsanto Chemical Company is a leading provider of agricultural products and incorporated "solutions" for farmers. They make Roundup^®, the world's best-selling herbicide, as well as other herbicides. Monsanto produces leading seed brands, including DEKALB^® and Asgrow^®, and they provide farmers and other seed companies with biotechnology traits for insect protection and herbicide tolerance. They also are responsible for the creation and distribution of the Bovine Growth Hormone (BST), and have deep-rooted connections to the soft drink industry through the manufacturing of both saccharin and NutraSweet.

What are the underpinnings behind this powerful company and how did it acquire such dominant world influence and diversity?

Monsanto Chemical Works opened its doors in St. Louis in 1901. In 2001, Monsanto celebrated its 100th anniversary as a business enterprise.

After 30 years in the pharmaceutical industry, John Francis Queeny, still an employee of Meyer Brothers Drug Company, sank his savings and monies borrowed from a Chicago soft drink supplier into a new company to produce products for the food and pharmaceutical industries. He named the company after his wife, whose maiden name was Olga Monsanto. The corporate papers were filed on Nov. 29, 1901.

In 1902, Monsanto gained its reputation manufacturing saccharin, the company's first product. From 1903 to 1905, their entire saccharin output was shipped to the growing soft drink company in Georgia called Coca-Cola. In 1904, Monsanto introduced caffeine and vanillin as products for the escalating soft drink industry. Initially, vanillin was produced by extracting a chemical from cloves purchased from the Sultan of Zanzibar, who insisted that the leftover spices be returned to him. Cloves had an important religious significance for the cremation of bodies, so there was importance in shipping them back to Zanzibar instead of disposing of them as waste in the United States.

By 1915, Monsanto's sales surpassed the $1 million mark. Two years later, the company began the production of aspirin. Monsanto remained the largest U.S. producer of aspirin until the 1980s.

In 1917, the U.S. government filed suit over the safety of saccharin. Filed at Monsanto's request as a test case, the suit was dismissed in 1925, ending the government's unsuccessful attempts then to prove saccharin harmful. In 1981, saccharin was again questioned as a carcinogen, but no conclusive scientific proof was ever presented. In 2001, the cancer warning was removed from saccharin products as saccharin was shown, once again, to be safe for human consumption.

Despite saccharin's cancer "propaganda" in 1981, in 1985 Monsanto purchased G.D. Searle & Co., taking the company deeper into pharmaceuticals and the sweetener industry. NutraSweet, saccharin's competitor, was now owned and marketed by the same company.

World War II brought Monsanto and the American government closer together as Monsanto became involved in research on uranium for the Manhattan Project, which led to the first nuclear bombs. Later, Monsanto operated the Mound (Ohio) Laboratory as a nuclear facility for the Federal government until the late 1980s, and their Dayton Laboratory was used as a research facility for nuclear-based and other government-funded projects.

Monsanto was in the petroleum business by 1955, having acquired Lion Oil primarily to provide themselves petrochemical raw materials. Lion Oil also put the company into the fertilizer business, and brought to Monsanto hydrocarbon technology, oil and gas reserves, and a retail gasoline business. The refinery and service stations were sold in 1972.

In 1977, Monsanto established a joint petrochemical venture with Conoco Oil Company at the Chocolate Bayou plant. They were eventually bought out and the money from the acquisition fueled their drive to acquire a pharmaceutical company.

In 1981, G.D. Searle & Co. had succeeded in getting the U.S. Food and Drug Administration to finally approve NutraSweet (aspartame), and Monsanto prepared to purchase them in 1985. Now, saccharin and NutraSweet were under the same umbrella. When Monsanto sold its sweetener business in 2000, including the NutraSweet brand sweetener, it brought Monsanto $440 million.

By 1998, Monsanto started buying seed companies and genetic laboratories. In December 1999, Monsanto and Pharmacia & Upjohn announced plans to merge the two companies. Monsanto and Pharmacia & Upjohn completed their merger on March 31, naming the new company the Pharmacia Corporation. The agricultural operations within Pharmacia retain the Monsanto name - the company renown for Roundup, the Bovine Growth Hormone, multifarious seed companies, saccharin and NutraSweet.

Monsanto Chemical Company is the first company to apply for FDA approval of genetically engineered wheat for commercial use. This will have far-reaching effects on farmers, consumers, and the environment all over the world, and I have great concerns with genetically engineered (GMO) grains products for the following reasons:

• Organic farmers may face genetic cross-contamination;
• Conventional farmers may lose the freedom to save their seed, as Monsanto will have the right to enforce its patents;
• Farmers may also lose overseas markets because genetically engineered grains aren't accepted in most foreign countries;
• Prices will probably fall, as have already occurred with corn.

So what's in Monsanto's future? The company has formed a wheat industry advisory committee to provide advice and counsel on how best to bring forward biotechnology products in wheat. They have begun posting product safety information for their current agricultural biotechnology products. Along with Round Up, they are marketing with widespread availability the drug, L-DOPA, used today for the treatment of Parkinson's disease. And they have placed the first U.S. corporate order to General Motors for pick-up trucks that use ethanol-based E85 fuel, part of a larger initiative to focus new research to enhance the use of bioenergy.

Consumers not only need to learn more about the products they use, but it is important to learn more about the backgrounds of the companies providing those products. Next month, I look at Johnson & Johnson, the makers of Splenda^®.

Our feature this month is:
Mediterranean Nutrition.

Our articles this month are:
Detoxing From Vaccines;
The Latest FAD - Dumping Diet Sweeteners ; and another Aspartame Case History.

In keeping with our feature article, we have two Mediterranean recipes for you this month. The first is a Mediterranean Eggplant Casserole and the next is a vegetarian version of Classic Moussaka.

It's 2010, and the beginning of a new year. All of us at the Hullistic Network wish you a very happy "new" beginning for a year filled with health and wellness.

________________________

Dear Dr. Hull, I have been using alternative methods to detox myself from aspartame poisoning, and during this time of self-discovery and self-healing, I have many questions; these are some of the questions I am asking myself these days:

1. Why are there so few veterinarians and so many doctors?
2. How did the ancients survive without all of this technical stuff we now have access to?
3. How many animals have osteoporosis?
4. Why is the human the only animal on this planet that needs a tooth brush?

Was your child perfectly healthy BEFORE getting vaccinated, but now, you're witnessing behavior problems and slower cognitive responses from your child? Your doctor may say that the vaccines have nothing to do with any ADD/ADHD or autistic reactions your child recently started showing, but your doctor also cannot give you an answer WHY your once healthy child is now suffering so.

Did you still get the flu even though you got the vaccine?

If you or your child is experiencing one of the above situations, I suggest detoxing for microorganisms. This approach is working for many people. A parasite cleanse can help sweep the body of all residual microorganisms - both unknown, and unwanted, from vaccinations.

Vaccines generally contain a weakened or killed form of viruses from bacteria. Exclusively live organisms are not used for vaccines anymore because they have a greater chance of inducing the very diseases they should be preventing.

Weakening a live microorganism is done by aging it or altering its growth conditions in the laboratory. These are considered the most successful forms of vaccines, primarily because they multiply in the body, which builds immunity. However, these weakened vaccines are still live, so they carry a risk of mutating back at any time into the diseases that they are supposed to be preventing.

Vaccines for measles, mumps, and rubella are weakened forms of the microorganisms. The typhoid vaccine is an example of a killed vaccine.

Depending on the type of vaccine, and the pharmaceutical brand, vaccines may also contain mercury, aluminum, formaldehyde, antibiotics, MSG, cells from aborted human fetuses, monkey kidney cells, cow (bovine) serum, and yeast.

So, why are some vaccines made with toxins like metals and MSG?

Vaccines made to induce a low level immune response supposedly work better if they are revved up with an "adjuvant" - an agent to increase an immune response. When more than one vaccine is administered together it is called a conjugated vaccine.

We seem to be conjugating our vaccines too much these days. To err on the side of caution, I recommend getting only one vaccine at a time; waiting to inoculate a baby until it is at least 18 months to 24 months old; and when inoculating a toddler, split the vaccines into 3 separate shots given at least 3 weeks apart. If vaccines were made and administered more naturally, the body would know what to do with them.

I also recommend doing a parasite cleanse 4-6 weeks after getting vaccines, see my Parasite Detox Package. Whatever the immune system has not absorbed within 4-6 weeks can turn toxic. In the case of the weakened forms of vaccines, these can turn around and create the very disease you are in hopes of preventing. A parasite cleanse can sweep the body of all residual microorganisms remaining unused, and unwanted, by your body.

Many people are also using the parasite cleanse to prevent shingles; especially those who had the chickenpox vaccine as children.

Detoxing is a key to good health. Detoxing periodically every year for heavy metals, environmental pollutants, microbes, toxic food chemicals and inoculations is a wise and prudent way to prevent future health issues and to stay on the wellness track.

Cartoon created by Mimi's Memos. Copyright 2010 Mimi's Memos All Rights Reserved http://www.MimisMemos.com/

I'm starting a new FAD, and I think that it will really catch on - dumping all the diet sweeteners. How uncool is drinking a diet cola??

Get with it - the new fad is eating and drinking healthy. Ditch the diet fizz; everyone in the know is aware of the dangers of the diet sweeteners, and people addicted to them are just that - addicts. And, life was healthy and happy for those with diabetes BEFORE diet sweeteners existed. Plus, diet sweeteners make you gain weight, stay hungry all the time, interrupts your sleep cycle, creates hair loss, and ED. If THAT isn't enough to start a healthy fad, what is??

I work with lots of media in the know, and they are interested in getting the truth about the diet sweeteners into the mainstream because the traditional mainstream media surely isn't interested. There's too much advertising money at stake.

Someone with whom I am highly impressed is Jake Van Vuuren. Jake is Dutch, but was raised in South Africa, and when he came to LA to live out his visions for movie and screen production, he brought with him an appreciation for this country and the opportunities that many Americans take for granted.

Jake was raised on foods much different from ours, and he sees, from personal experience, how the plethora of chemical foods is harming our country. His vision is to not only contribute to the film industry, but to make a movie on the dangers of aspartame and the other harmful diet sweeteners by jolting us into realizing that the diet sweeteners are harming our health. Hopefully this will rock our current eating habits, and I support his efforts 110%.

Jake's website has a sample video of his editing talents, and he features Dr. Russell Blaylock, author of Excitotoxins: The Taste That Kills, and I'm on the clip, sharing my experience about my doctor who was clueless that aspartame caused my "false" diagnosis of Grave's Disease.

Another up-and-coming movie maverick is David Burton. David is a registered nurse, and he got sick and tired of watching people never getting well because they continued to eat the same poor, harmful diets. See this great article that recently came out about David's new movie, inGREEDients.

David's first version of the film covered the dangers of fifteen different chemical additives in our food supply. When they did a test screening with an audience, they realized that people just couldn't handle so much bad news at one time about how processed, and dangerous, our food has become. People left the screening really depressed and somewhat hopeless. David said that he could see the audience getting fidgety, their eyes seemed to glaze over, and they got restless and upset. He knew that he had overwhelmed them with too much bad news at one time.

So, he focused on hydrogenated oils for his first film, inGREEDients. He is now working on future movies about the other toxic food chemicals, and will make a film on the dangers of the diet sweeteners. With the number of toxins added to our food supply, he'll have a lifetime of filming ahead of him exposing the toxic effects these chemicals have on human health.

Click here to view the inGREEDients movie.

Recently, Jake made contact with David, so maybe the two of them, together, will make the movie we have been waiting for - Sweet Poison: How The World's Most Popular Sweetener Is Killing Us! Well, it's a great book title, anyway...

When the truth about the artificial sweeteners rises above the politics of greed, our society will change drastically. People will ditch the toxic fizz and begin to get well again. People might be happier, and with fewer headaches. Half the prescription drugs will not be needed, and wellness will be the focus of our society, not medicines or inflated pharmacy bills.

I can't WAIT for the day.

Gender: Female;

Aspartame Consumption: I started in April 2009;

Health symptoms started after consuming aspartame: Yes;

Diet Products Used: Always in yogurt and Diet Pepsi in moderate amounts. In April, I started drinking Crystal Lite iced tea in large amounts;

Do you use Equal: No;

Do your children use aspartame: No;

Are you aware of products not labeled sugar-free: No;

May we include your case history on website: Yes;

Do you want your information anonymous: Yes.

Comments: In April of 2009, I started drinking large amounts of Crystal Lite iced tea. In May of 2009, I started having neurological problems (seizure like) where I would become very lethargic and go in and out of consciousness. My limbs would become very limp, and I would be extremely tired afterwards.

I had nine of these occur over a 4-month period, and I had many, many medical tests done, but with no findings. I heard about aspartame side effects, and I read your articles. I stopped all products with aspartame on July 24, 2009 and as of August 24, 2009, I have not had any more episodes.

From Dr. Hull:

The best in health.

Q: I would like to get the hair analysis done because I do not have a clue, and my doctor doesn't have a clue, why I am sick. Will this test show if I have parasites, too?

A: I believe that the hair analysis is the definitive test in forensics to determine the cause of death, and that it surely works the same way for the living. The hair testing is an excellent means to uncover the various causes of disease and mysterious health symptoms.

The hair analysis will not determine parasites specifically, but that doesn't mean that the results won't help deduce if a microbe, either a parasite, fungus or bacteria, may be present by matching your health symptoms with your depleted nutrient levels, and your level of toxic metals. By comparing these co-factors, I can tell if something other than metals is drawing nutrients from your body. But to be clear on this, the hair analysis does NOT identify specific microbes; a fecal test is needed for that.

Q: After you receive my hair sample, how may days will it be before I get the results and my report?

A: It takes about 2 weeks from the arrival time that the hair gets to our offices until the report is done. Unless you tell me otherwise, I will email you the report and the lab results before postal delivery of your original copies; and this saves several days of time. I send you the original documents by USPS Priority Flat Rate envelope, with delivery confirmation.

Q: How do you guarantee accuracy of your report?

A: Our lab is certified, and is also a research lab. They are interested in studying the nutritional influences behind ADD/ADHD and autism, for example.

I have a Doctorate in Holistic Nutrition from Clayton College, and I have the utmost respect for their nutrition programs. I am also a licensed HAZMAT engineer, and I used the hair analysis to help cure myself from aspartame poisoning. This is the best that I can do to accredit my program. I have many testimonials on my website that you can read. I have helped many people using the hair analysis, and I feel it is a valued health test that everyone should do at least once in their life, especially if "mysterious" health symptoms are present that your doctor cannot understand.

Q: Do you do the hair analysis on children? If so, what ages?

A: Any age - but they need a tablespoon of hair, and that's all. I love doing the hair testing for children. If you can stop toxins from accumulating inside a baby or a child, then you can prevent those toxins from doing future damage to their growth and maturity. I think it is wise to detox a child of metals or other toxins before they reach puberty; this prevents many future health issues. Helping children is well worth all the efforts that a parent can put forth.

Q: I would like to get the hair analysis done, but can I pay by credit card? Do I get a receipt for the payment?

A: You may pay by credit card online at which time your receipt will be generated; and we will send another copy of payment with your original hair analysis report.

Nerve impulses to and from the brain travel as fast as 170 miles per hour.

Not drinking enough fluids can cause muscle cramps.

The FDA permits bottled water to contain trace amounts of E. coli and/or fecal coliform bacteria.

The human body is estimated to have 60,000 miles of blood vessels.

The average child consumes at least 20 ounces of soda pop a day.

The human brain cell can hold 5 times as much information as the Encyclopedia Britannica.

Facial hair grows faster than any other hair on the body.

Children have a higher metabolic rate than adults, so their bodies use more water.

The brain operates on the same amount of power as a 10-watt light bulb.

The fastest growing fingernail is on the middle finger.

The acid in your stomach is strong enough to dissolve a razor blade.

Mediterranean Eggplant Casserole

2 teaspoons olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 teaspoon oregano, dried
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds tomatoes, chopped
3 tablespoons fresh basil, sliced
1 cup dry bread crumbs, seasoned
1/4 cup grated parmesan cheese, divided
3 egg whites, lightly beaten
1 cup mozzarella cheese, shredded
2 large or 2 1/2 pounds eggplant, peeled and cut crosswise into 3/8" thick slices

1. Prepare a cookie sheet with fat free cooking spray and set aside.
2. Mix bread crumbs with 2 tablespoons of Parmesan cheese. Beat egg whites with 1/2 teaspoon salt.
3. Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
4. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
5. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 teaspoon salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10-12 minutes. Remove from heat and add basil.
6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown.
7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining Parmesan cheese.
8. Bake uncovered until cheese is bubbly, 10-15 minutes.

Source: Aubergines.org

Classic Eggplant Moussaka

A sort of creamy Greek lasagna that serves a crowd - and freezes beautifully. This vegetarian version of the great Greek classic uses brown rice, grated cheese, currants, and seeds instead of meat for great taste and healthy nourishment. Enjoy!

3-4 large eggplants
Olive oil for frying
1 1/4 cups short-grain brown rice
1 pound ripe tomatoes, peeled and chopped
1 large onion, chopped
3 tablespoons chopped parsley
1/2 cup olive oil
3 cloves garlic, chopped
Sea salt and freshly ground black pepper
2 tablespoons sunflower seeds
3 tablespoons pine nuts
1/2 cup dried currants
3 tablespoons grated cheese
1 recipe Bechamel sauce (see below)

1. Cut each eggplant lengthwise into slices just under 1/2 inch thick. Place these in a container with plenty of water and sea salt-1 teaspoon sea salt to 1 pint of water. Allow them to soak for a minimum of 30 minutes to remove any bitterness. Rinse well, dry with paper towels and then fry them in olive oil until tender.
2. Wash the rice well, cover by about 1 1/2 inches of cold water, bring to a boil and simmer for 20 minutes. Add the tomatoes, onion and parsley, olive oil, garlic, salt, and pepper. Bring to a boil and simmer, stirring occasionally. When the water has evaporated, remove from heat and add the seeds, nuts, currants, and grated cheese.

Make the Bechamel sauce:

1 1/2 cups whole wheat pastry flour
8 tablespoons butter
3 1/2-4 cups warm milk
1 whole egg and 5 yolks
Salt and freshly ground black pepper to taste
3/4 pound hard cheese, grated (preferably Kefalotyri, or if Kefalotyri isn't available, try Parmesan or Romano)

Place flour and butter in a large non-stick frying pan over medium heat. Stir gently with a wooden spoon until smooth. Gradually add the milk, stirring constantly. The sauce should be thick, but not solid (add a little milk if it gets too thick). Remove from heat and add egg, yolks, salt, pepper and cheese. Mix well and use immediately.

Serves 8-12.

Source: Care2.com Adapted from Greek Vegetarian Cooking by Alkmini Chaitow (Inner Traditions, 1989).

One of the keys to Mediterranean nutrition are the many vegetables they use, such as zucchini (squash), tomatoes, aubergines (eggplant), and the culinary herbs like thyme, rosemary, basil and garlic. Pasta with tomato sauce recipes are central in Mediterranean nutrition. In this article, I focus on special foods from Mediterranean areas, like Italy, and the healthy effects these foods have on our body.

Healthy Colors from Vegetables:

Artificial colors are unhealthy, but ripe red tomatoes contain lycopene, and this is very healthy. Tomatoes also contain important minerals and trace minerals such as boron, chromium, copper, zinc and the powerful antioxidant Glutathione (4. 90 mg/100 g).

Lycopene is found in certain fruits like papaya, pink or red grapefruit (1/2 cup, 1. 8 mg), watermelon (1 cup, 7. 8 mg) and vegetables such as tomatoes (fresh tomato, 1 medium, 3. 7 mg or canned tomatoes, 1/2 cup, 11. 8 mg). The body uses Lycopene as antioxidant. Lycopene is a carotinoid without Provitamin-A activity, and it is present in human serum, the liver, lungs and prostate. Lycopene is associated with cancer prevention and may reduce the risk of lung and prostate cancer. I recommend a Lycopene-rich diet, and is a dietary supplement recommended for patients with macular degeneration, environmental (toxin-induced) diseases, and to support healthy eye function.

Tomato sauce is the base in Italian cooking (cut 2 to 3 ripe fresh tomatoes in slices, then finely chop, bring a little olive oil, tomatoes, 2 to 4 fresh basil leaves, salt and garlic of choice to boil for 20 minutes) .

Zucchini (squash) green, light green or yellow can be eaten cooked (with peel) in a warm salad. Cut zucchini in sticks (long side) and cook for a few minutes. Add olive oil or oil of choice, salt and pepper to taste. Zucchini has carotinoides such as alpha-carotene, beta-carotene, cryptoxanthin, nicotinamide (vitamin B3), and vitamin C.

Aubergine, also known as eggplant, is part of the nightshade (Solanacene) family, which also includes tomatoes or potatoes. The Italians call aubergine "melanzane", and this vegetable contains dietary fiber, potassium, magnesium, some B-vitamins and niacin, folate and the trace element manganese. The peel is rich in phenolics, compounds with antioxidant effects. But the peel of aubergines has a bitter taste, so I cut this up.

A Mediterranean Diet to Treat Stomach-Intestine Disorders:

In Italy, a "white diet" is also recommended (mangiare in bianco). This means that all healthy foods are boiled, cooked or steamed without adding any kind of sauce. "(Mangiare in bianco" is a simple and light diet. Fish can be boiled with a pinch of salt and served with a dressing of olive oil and lemon juice, or it can be steamed with olive oil or butter or margarine (plant fat) . Any kind of tomato or highly flavoured sauce, and cabbages are not recommended for this diet. No raw vegetables are allowed, and the best cooked fruits are apples and pears. In Italy this "white diet" consists of fish, young chicken, fennel, zucchini, artichoke (Cynara scolymus L. ), fennel and artichoke. These are known as "healing foods" for stomach-intestine-liver disorders.

Some Benefits from the Olive Tree for Health:

The "classic" oil in Mediterranean areas such as Italy and Spain is olive oil. The monounsaturated fatty acids of olive oil stimulate digestion and help to control cholesterol. The olives contain carotinoides, vitamin E, potassium, magnesium, calcium, manganese, iron and boron. Studies have shown that healthy olive ingredients are the powerful antioxidants phenolic oleuropein. I recommend olive-fruit-oil concentrate as a dietary supplement for high blood pressure. The olive leaf extract in combination with vitamin C (very important to detoxification), and milk thistle/Silymarin (support for liver function) are also good to treat candidiasis or parasites.

Culinary Herbs are Helpful:

Thyme is botanically known as Thymus Vulgaris and has some positive effects; it is bactericidal, antiseptic and carminative. Thyme is a tasty culinary herb in combination with zucchini. Cut 2 or 3 little zucchini in slices, garlic of choice, 2 to 3 pinches dried thyme, and roast (in a pan) for a few minutes. Sea or Himalayan salt to taste. Or mix cooked pasta with tomato sauce and the zucchini recipe together. Grease a baking dish with some butter, lay pasta-tomato-zucchini mix in it, and top with ricotta cheese (or Mozzarella slices), alternate tomato-zucchini mix with cheese layers, with the last layer cheese. Bake mixture in the oven.

Rosemary (Rosmarinus Officinalis) is very popular in the Mediterranean culture and is ideal together with garlic. In a pan roast salmon or trout filet with olive oil, garlic and fresh or dried rosemary. Salt, pepper (when you will) and add a little lemon juice to taste. Rosemary helps improve memory, and is generally good for blood pressure. This culinary herb has the active substances carnosic acid, rosmarinic acid, and ursolic acid, all known as natural antioxidants. Rosemary also has anti-microbial effects.

Garlic has the medicinal ingredients allicin, with antibacterial, antiviral and antioxidant properties. Garlic also is an anti-fungal, helps lower blood pressure and is a support for a healthy immune system.

Basil is known as a very popular culinary herb in Italian cooking and is an excellent nutritious addition to pasta sauce, pesto or Italian tomato salad. Cut 2 or 3 tomatoes in slices or dices, add 10 to 15 green or black olives, 2 tsp. (or more) capers, 1/2 to 1 diced mozzarella (by cow or buffalo milk), 4 to 6 chopped basil leaves and olive oil or oil of choice. Salt, pepper, table vinegar and 2 to 3 tsp. "water of capers" to taste.

Oregano also known as Origanum Vulgare and has antibacterial and anti microbial effects. Oregano as a dried culinary herb is tasty in pasta meals (together with tomato sauce/without basil), pizza, or spicy tomato salad. Cut tomato slices and lay on a plate, add olive oil or oil of choice, dried oregano, salt/pepper and finely chopped onion or shallot, when you will. Oregano (leaf or oil) as dietary supplement is ideal to treat the overproduction of fungus and parasites.

Italian Cheese Ricotta, Morzzarella and Parmesan:

Ricotta is a favourite component of many Italian desserts and can be used in savoury dishes such as pasta, pizza, ravioli and lasagne. Ricotta is an excellent source of calcium for stability and healthy bones. Mozzarella is an Italian soft cheese that contains protein, calcium, iodine and selenium. Mozzarella manufactured by cow milk or buffalo milk is tasty and pure with little salt. It is good used with pasta (noodles) or on pizza. The Parmigiano Reggiano is one of the world's most popular cheeses for spaghetti, homemade tomato sauce with basil. This hard cheese has a high concentration of histamine/biogenic amine, and I recommend this cheese to eat for all allergies and chemical sensitivites. Parmigiano contains much calcium (1. 18 gram/100 gram) and vitamins A and D.

Homemade Ricotta Cheese:

Pour all ingredients in a high pot and bring them to boil. As soon as it boils, minimize the heat. After the mixture begins to coagulate, it forms a fine curd. Begin to ladle it out, and little by little, pour it in the sieve. Do not forget to cover the bottom of sieve with cheesecloth (woven cotton fine cloth or gauze) for better drainage. Let it cool down completely until the curd becomes a solid form. Turn upside down on a dish and take away the cheese cloth. You can cut it in slices or pieces.

Our feature this month is:
Holiday Riddles.

Our articles this month are:
Healthy Holiday Portions;
The Healing Power of Laughter ; and
Aspartame Case History.

Our recipes this month are Cranberry Sauce with a sweet addition of plump juicy grapes; Autumn Wild Rice with Mushrooms and Apricots; and Pumpkin Bread, a seasonal tradition, great for dessert or toasted for breakfast. All are tasty and colorful - just perfect for holiday entertaining!

December is a cozy kind of month; it's a month for celebration, a month for family gatherings, a time for sharing good food, gifts, and laughter. December is a month filled with child-like energy. It's a time dedicated for the children, really, and for the child inside each adult.

We are also offering our Healthy Newsletter subscribers a December discount for the Omnizyme (simply put "omni" in the coupon code when checking out); maybe a good digestive enzyme will come in handy for celebrating the holidays in the healthiest way possible.

We wish you all true health, happiness, and prosperity this holiday season wherever you are!

Cartoon created by Mimi's Memos. Copyright 2009 Mimi's Memos All Rights Reserved http://www.MimisMemos.com/

My 12-year-old son, Austin, had a grand mal seizure 3 weeks after being diagnosed Type 1 diabetic. We assumed he had a hypoglycemic reaction, but his blood glucose reading was 68 during the seizure. I could not understand why the seizure occurred and was concerned about any brain damage that it may have caused. Upon researching grand mal seizures, I came across multiple articles on aspartame poisoning. After we administered glucagon, he still took over an hour to be responsive...I thought he was dying!!

We were camping in Vermont over the weekend, and we were giving him only diet sodas and Crystal Lite all weekend. Even our pediatric diabetes nurse was surprised to hear that his seizure occurred during the DAY at 1 pm (diabetic seizures occur primarily at night, during sleep). After his seizure, I did not sleep for over a month because I was scared he would die during sleep.

I had initial reservations regarding Splenda and Equal because I had heard it was poison before this, but the nutritionist at the hospital said it was perfectly fine and that he could have as much as he wanted as they pumped Diet Sprite in him in the hospital for 2 days.

I know that a 68 blood glucose level is not low, and to this day, I truly believe that he had aspartame poisoning!!

We have removed every sugar-free product from our home and I, myself, lost 10 lbs within 3 weeks after I stopped using it without any change in my eating habits. I am furious that the FDA has not removed these products from the market, and that they are deemed as safe.

Every doctor/nurse/nutritionist I speak to about this tells me moderation is key. Really...so poison is okay in moderation?? And for my child???? So many of my friends think I am going overboard, but if they saw their child the way I did during that seizure, they would want answers too!

Please forward any additional info/articles/books to read on these poisonings. The truth is simply HIDDEN.

Austin Kaeser's mom
Naples, Florida